Food and Nutrition Service Management

Course code NUDI3300Units 10Level 3000Faculty of Health and MedicineSchool of Health Sciences

This course introduces a systems approach to management concepts and explores issues associated with the management of foodservice operations. This includes menu planning, ordering, and preparation methods for quantity food production, quality control, 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.

Available in 2014

Callaghan CampusSemester 2
Previously offered in 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
ObjectivesThroughout all aspects of this course sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate.

The aim of this unit is to develop an appreciation of the complexity of the provision of food to groups of people and to gain a general understanding of management principles that can be applied in other settings.

As a result of successfully completing this course you should be able to:

1. Demonstrate a 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, benchmarking and quality assurance processes.
ContentThese 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
Industrial Experience0
Assumed KnowledgePre-requisite
NUDI2110
Modes of DeliveryInternal Mode
Teaching MethodsLecture
Seminar
Workshop
Assessment Items
Essays / Written AssignmentsAssignment 1, Formative & Summative - . Due Week 6.
Essays / Written AssignmentsAssignment 2, Formative & Summative - . Due Week 10.
This assignment must be passed to pass the course - essential criteria
Examination: FormalSummative.
This exam must be passed to pass the course - essential criteria
Contact HoursLecture: for 3 hour(s) per Week for Full Term
Tutorial: for 1 hour(s) per Week for Full Term
Compulsory Components
Requisite by EnrolmentThis course is only available to students enrolled in the Bachelor of Nutrition and Dietetics program.
Compulsory Program ComponentPrior successful completion of NUDI2110, NUDI2220, NUDI3220 and NUDI3240.
Compulsory Course ComponentPLACEMENT INFORMATION and REQUIREMENTS
This course includes a period of professional placement. The term professional placement includes all activities (clinical, fieldwork, industry placement, work experience) undertaken in a facility where patients or clients are seen and you are present as a student of the University of Newcastle. Placement is a compulsory course component of this course andplacement must be passed to pass this course.

To attend placement and pass this course students will need to demonstrate the following Placement Requirements prior to placement:

• a National Police Certificate
• a completed and signed NSW Health Code of Conduct Agreement
• a completed and signed NSW Health Student Declaration
• all specified immunisations and evidence of immunity
• a completed NSW Health Form 2. - Tuberculosis (TB) assessment tool
• a completed NSW Health Form 3. - Student Undertaking/Declaration

International Students (additional requirements)

• Police Certificates from all previous countries of residence (translated into English and certified as a true copy)

All School of Health Sciences students have been made aware of these rules since enrolment into their Programs in year 1, and students have been provided with information and assistance to complete the necessary placement requirements. Any student excluded from placement because they are unable to demonstrate the above compulsory course components will not be able to pass this course and will be given a failed grade (FF) for the course. Any student not able to fulfill the requirements above, or who are unwilling to meet these requirements, is required to make an appointment with the course coordinator to discuss their progress in this course and their degree. No opportunities to vary placement will be provided to students unable to demonstrate the necessary placement requirements.
Timetables2014 Course Timetables for NUDI3300