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HUNT231 Foodservice Operations

An introduction to the effective use of resources in the management of a foodservice.

Paper title Foodservice Operations
Paper code HUNT231
Subject Human Nutrition
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,038.45
International Tuition Fees (NZD) $4,492.80

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FOSC 111
Schedule C
In exceptional circumstances, other papers approved by the Head of Department may satisfy the prerequisite.
Teaching staff
Kirsten Webster
Paper Structure
Lectures, tutorials, assignments and laboratories include the following topics:
  • Quantity food production
  • Recipe development
  • Food safety
  • Food service systems
  • Purchasing
  • Receiving
  • Storage and inventory control
  • Quality and quantity controls
  • Menu planning
Students will gain practical experience in University college food services, where they will be introduced to the management tools, methods and equipment used in large-scale food production and service.
Teaching Arrangements
Four hours of lectures per week and five practicals per semester
Attendance at practical labs is compulsory.
Highly Recommended:
Duncan P. Jensen J. Professional Foodservice, (2nd ed) Auckland: Pearson. 2011.

Payne-Palacio J, Theis M. Foodservice management - Principles and Practices, (12th ed) New Jersey: Prentice Hall, 2012.
Graduate Attributes Emphasised
Lifelong learning, Scholarship, Communication, Critical thinking, Cultural understanding, Ethics, Information literacy, Research, Self-motivation, Teamwork
View more information about Otago's graduate attributes.
Learning Outcomes
On completion of this paper, the student will be able to:
  • Comprehend the principles of implementing and evaluating the safety, sensory and nutritional dimensions of food quality in food service
  • Demonstrate technical knowledge and skills to assist in planning, producing and serving food, with guidance
  • Demonstrate knowledge of the factors in food service operations that impact on consumers' nutritional intake
  • Demonstrate skills in constructing and evaluating standardised recipes
  • Demonstrate basic skills in planning, controlling and evaluating quantity and quality food production procedures
  • Demonstrate knowledge and understanding of basic principles of cost control in food service operations
  • Demonstrate knowledge and application of common tools and procedures for planning and evaluating menus in a food service operation
  • Demonstrate understanding of the principles of the food service systems model
  • Collaborate and communicate effectively in a food service operation

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First Semester

Teaching method
This paper is taught On Campus
Learning management system


Stream Days Times Weeks
L1 Monday 10:00-11:50 9-13, 15-22
Wednesday 10:00-10:50 9, 11, 13, 15-16, 18-22
Wednesday 10:00-11:50 10


Stream Days Times Weeks
Attend one stream from
P1 Tuesday 13:00-19:50 12, 16, 19
P2 Wednesday 13:00-19:50 12, 16, 19
P3 Thursday 13:00-19:50 12, 16, 19
P4 Friday 13:00-19:50 12, 16, 19
P5 Tuesday 13:00-19:50 13, 17, 20
P6 Monday 13:00-19:50 17
Wednesday 13:00-19:50 13, 20
P7 Thursday 13:00-19:50 13, 17, 20
P8 Monday 13:00-19:50 13
Friday 13:00-19:50 17, 20
P9 Wednesday 13:00-19:50 11, 15, 18
P10 Friday 13:00-19:50 11, 15, 18


Stream Days Times Weeks
Attend one stream from
A1 Tuesday 14:00-18:50 9
Thursday 14:00-18:50 9
A2 Wednesday 14:00-18:50 9-10
A3 Friday 14:00-18:50 9-10