Available in 2021
Course code



10 units


3000 level

Course handbook


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.

Availability2021 Course Timetables


  • Semester 2 - 2021

Learning outcomes

On successful completion of the course students will be able to:

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 models of service delivery

2. Planning including menu planning

3. Production and distribution systems; materials management

4. Productivity, quality and satisfaction of services                          

5. Leadership and decision making

6. Marketing and business

7. Financial and Human resource management                                      

8. Clinical productivity and information 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) 12339 program. Students must have successfully completed NUDI2110, NUDI2220, HLSC4120.

Assumed knowledge

NUDI1000, NUDI2200, HLSC1220

Assessment items

Written Assignment: Assessment 1 - menu assessment

Written Assignment: Assignment 2 - Foodservice assessment

Professional Task: Professional Activities

Contact hours



Face to Face On Campus 4 hour(s) per Week for Full Term

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.