Food and Nutrition Service Management

Course code NUDI3300
Available in 2016
2015 Course Timetables


This course introduces a systems approach to management concepts and explores issues associated with the management of foodservice operations. This includes menu planning, ordering, preparation methods for quantity food production, quality control, and human resource management within a quality management framework. You will have the opportunity to apply your theoretical knowledge and skills in professional food service practice undertaken in the 4th yr of the program.

The concepts that are covered with respect to foodservice will be applied to nutrition services in a general sense. Entry level practitioners require management skills to contribute effectively to the delivery of nutrition services. In addition, many practitioners take on sole positions which usually include management roles, or wish to enter business for themselves. You should therefore find this course, while different from your previous courses, directly relevant to any dietetic position.



  • Semester 2 - 2016

Learning Outcomes

1. Demonstrate knowledge of the theory and practice of food and nutrition service management.

2. Formulate plans relevant to food and nutrition service management.

3. Differentiate and contrast the role of foodservice personnel in a variety of foodservice settings.

4. Demonstrate an understanding of human resource management, financial management, and quality control.

5. Assess foodservices using a variety of evaluation tools, including total quality management, best practice/Evidence Based Practice, benchmarking and quality assurance processes.


These topics are covered within the lecture series.

  1. Management roles and models of delivery
  2. Planning including menu planning
  3. Leadership and decision making
  4. Marketing and business
  5. Human resource management
  6. Production and distribution systems
  7. Materials management
  8. Productivity and quality
  9. Measuring satisfaction with services
  10. Managing financial resources
  11. Clinical productivity and information management
  12. Contract management

Review of Progress

This course is a compulsory program requirement for students in the following program(s):

In addition to meeting the University's overall requirements for academic progression, students enrolled in these program(s) must satisfactorily complete this course in order to progress in their program.


This course is only available to students enrolled in the B Nutrition & Dietetics (Honours) program. Pre-requisite - successful completion of NUDI2110

Assessment Items

Written Assignment: Assessment 1 - menu assessment

Written Assignment: Assignment 2 - Foodservice assessment

Formal Examination: Exam

Contact Hours



Face to Face On Campus 3 hour(s) per Week for Full Term


Face to Face On Campus 1 hour(s) per Week for Full Term