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HUND473 Food Service Management

Advanced study of the theory and concepts of food service management. Application to a range of health industry food services, with a focus on meeting consumer and client needs.

This paper will broaden your knowledge, skills, theory and experience in food service management, especially in the healthcare setting and in enhancing nutrition outcomes. Food service management knowledge and skills will be developed through a mixture of lectures, workshops, tutorials, discussion and placements. The paper extends students' undergraduate food service management knowledge and skills.

Paper title Food Service Management
Paper code HUND473
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period First Semester (23 February 2017 - 21 June 2017)
Domestic Tuition Fees (NZD) $1,795.53
International Tuition Fees (NZD) $5,151.03

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Limited to
MDiet
Eligibility
Prior to applying for entry into the Master of Dietetics Programme, students should have completed a BCApSc, BAppSc or a BSc in Human Nutrition.
Contact
dietetics@otago.ac.nz
Teaching staff
Paper Co-ordinator: to be advised
Paper Structure
Module topics covered:
  • Introduction to food service
  • Menus
  • Production
  • Distribution
  • Staffing
  • Management functions
  • Risk management
Teaching Arrangements
Teaching in this paper is delivered in a four-week block course in the first semester.
Attendance at all lectures, tutorials, skills workshops and placements is compulsory.
Textbooks
Essential Text:
Duncan, P. & Jensen, J. (2011). Professional Foodservice. 2nd Ed. Auckland: Pearson

Highly Recommended:
Duncan, P., Fitchett, L. (2005). Safe Food: A Food Safety Course for the Food Worker. 3rd Ed. Auckland: Pearson

Gregoire, M. (2012). Foodservice Organization: A Managerial and Systems Approach. 8th Ed. New Jersey: Prentice Hall

Jensen, J. & Styles, M. (1996). Quality Food and Nutrition Services. Wellington: New Zealand Dietetic Association (Inc)

Ministry of Health. (2012). Food and Nutrition Guidelines for Healthy Children and Young People (Aged 2-18 years): A background paper. 1st Ed. Wellington: Ministry of Health

Payne-Palacio, J. & Theis, M. (2012). Foodservice Management: Principles and practices. 12th Ed. New Jersey: Pearson
Graduate Attributes Emphasised
Communication, Critical thinking, Cultural understanding, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
  • Applies nutrition science to the care of individuals and groups in states of health and disease
  • Applies nutrition and management principles to food service systems to enhance nutrition outcomes
  • Applies management skills
  • Applies quality management principles to all aspects of practice
  • Develop the knowledge, skills and attributes required to meet all entry-level competencies set by the New Zealand Dietitians Board
The full Statement of Registration Competencies can be found on the New Zealand Dietitians Board's website ("Statement of Registration Competency Requirements").

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Timetable

First Semester (23 February 2017 - 21 June 2017)

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Advanced study of the theory and concepts of food service management. Application to a range of health industry food services, with a focus on meeting consumer and client needs.

This paper will broaden your knowledge, skills, theory and experience in food service management, especially in the healthcare setting and in enhancing nutrition outcomes. Food service management knowledge and skills will be developed through a mixture of lectures, workshops, tutorials, discussion and placements. The paper extends students' undergraduate food service management knowledge and skills.

Paper title Food Service Management
Paper code HUND473
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period First Semester (22 February 2018 - 20 June 2018)
Domestic Tuition Fees (NZD) $1,831.37
International Tuition Fees (NZD) $5,357.07

^ Top of page

Limited to
MDiet
Eligibility
Prior to applying for entry into the Master of Dietetics Programme, students should have completed a BCApSc, BAppSc or a BSc in Human Nutrition.
Contact
dietetics@otago.ac.nz
Teaching staff
Paper Co-ordinator: to be advised
Paper Structure
Module topics covered:
  • Introduction to food service
  • Menus
  • Production and distribution
  • Staffing
  • Management and leadership
  • Overview
Teaching Arrangements
Teaching in this paper is delivered in a four-week block course in the first semester.
Attendance at all lectures, tutorials, skills workshops and placements is compulsory.
Textbooks
Essential Text:
Duncan, P. & Jensen, J. (2011). Professional Foodservice. 2nd Ed. Auckland: Pearson

Highly Recommended:
Gregoire, M. (2012). Foodservice Organization: A Managerial and Systems Approach. 8th Ed. New Jersey: Prentice Hall

Ministry of Health. (2012). Food and Nutrition Guidelines for Healthy Children and Young People (Aged 2-18 years): A background paper. 1st Ed. Wellington: Ministry of Health

Payne-Palacio, J. & Theis, M. (2012). Foodservice Management: Principles and practices. 12th Ed. New Jersey: Pearson
Graduate Attributes Emphasised
Communication, Critical thinking, Cultural understanding, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
  • Applies nutrition science to the care of individuals and groups in states of health and disease
  • Applies nutrition and management principles to food service systems to enhance nutrition outcomes
  • Applies management skills
  • Applies quality management principles to all aspects of practice
  • Develop the knowledge, skills and attributes required to meet all entry-level competencies set by the New Zealand Dietitians Board
The full Statement of Registration Competencies can be found on theNew Zealand Dietitians Board's website ("Statement of Registration Competency Requirements").

^ Top of page

Timetable

First Semester (22 February 2018 - 20 June 2018)

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard