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HUNT331 Foodservice Management

Principles and practices involved in the management of quantity foodservice operations.

A study of the principles and practices involved in the management of quantity foodservice operations.

Paper title Foodservice Management
Paper code HUNT331
Subject Human Nutrition
EFTS 0.3000
Points 36 points
Teaching period Second Semester
Domestic Tuition Fees (NZD) $2,036.10
International Tuition Fees (NZD) $8,640.00

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Prerequisite
HUNT 231
Schedule C
Science
Learning Outcomes
Knowledge Outcomes
On completion of HUNT 331, students are expected to be able to:
  • Plan, organise and manage foodservice systems and resources (including people, meal production and service) to consistently achieve predetermined standards of quality.
  • Demonstrate understanding and application of the principles of:
    • the foodservice systems model theory;
    • financial management;
    • human resource management;
    • food safety management;
    • quality management
    • sustainability in relation to foodservice environments.
Specific Skill Outcomes
At the completion of HUNT331, students are expected to demonstrate the following skills:
  • Demonstrate the technical knowledge and skills to assist in managing a foodservice.
  • Demonstrate effective communication skills.
  • Demonstrate an ability to use effective problem solving techniques with limited guidance.
  • Demonstrate the ability to work effectively as a team member, develop and maintain effective teamwork.
  • Demonstrate a commitment to the process of quality assurance in both their own and others' activities, with limited guidance.
Contact
human-nutrition@otago.ac.nz
Teaching staff
Carla Thomson
Paper Structure
HUNT 331 introduces students to the management of quantity food service operations. Food service systems theory is used as a framework to develop knowledge and understanding of food service management principles and practices.

Course delivery includes a guest lecture series that focuses on management in the real-world of food service. Guest lecturers are food service industry professionals and/or experts in their field.

Practicals:
Students develop their management skills through participation in six management experience laboratories. Management experience laboratories are held in University college food services. During management experience, students work in pairs to plan and manage meal service for up to 250 University college residents.
Teaching Arrangements
Lectures/Teaching Modules - Four hours per week
Practicals - Six management experience laboratories (in either the first or second half of the Second Semester)
Textbooks
Highly Recommended:
Duncan, P., & Jensen, J. (2011). Professional Foodservice (2nd ed.). Auckland: Pearson.

Recommended:
Payne-Palacio, J., & Theis, M. (2012). Foodservice Management: Principles and Practices (12th ed.). Upper Saddle River, NJ: Pearson Education Inc.
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.

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Timetable

Second Semester

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

Lecture

Stream Days Times Weeks
Attend
L1 Monday 10:00-11:50 28-34, 36-41
Wednesday 10:00-11:50 28-34, 36-41

Principles and practices involved in the management of quantity foodservice operations.

A study of the principles and practices involved in the management of quantity foodservice operations.

Paper title Foodservice Management
Paper code HUNT331
Subject Human Nutrition
EFTS 0.3000
Points 36 points
Teaching period Second Semester
Domestic Tuition Fees Tuition Fees for 2018 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Prerequisite
HUNT 231
Schedule C
Science
Contact
human-nutrition@otago.ac.nz
Teaching staff
Carla Thomson
Paper Structure
HUNT 331 introduces students to the management of quantity food service operations. Food service systems theory is used as a framework to develop knowledge and understanding of food service management principles and practices.

Course delivery includes a guest lecture series that focuses on management in the real-world of food service. Guest lecturers are food service industry professionals and/or experts in their field.

Practicals:
Students develop their management skills through participation in six management experience laboratories. Management experience laboratories are held in University college food services. During management experience, students work in pairs to plan and manage meal service for up to 250 University college residents.
Teaching Arrangements
Lectures/Teaching Modules - Four hours per week
Practicals - Six management experience laboratories (in either the first or second half of the Second Semester)
Textbooks
Highly Recommended:
Duncan, P., & Jensen, J. (2011). Professional Foodservice (2nd ed.). Auckland: Pearson.

Recommended:
Payne-Palacio, J., & Theis, M. (2012). Foodservice Management: Principles and Practices (12th ed.). Upper Saddle River, NJ: Pearson Education Inc.
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
Knowledge Outcomes
On completion of HUNT 331, students are expected to be able to:
  • Plan, organise and manage foodservice systems and resources (including people, meal production and service) to consistently achieve predetermined standards of quality.
  • Demonstrate understanding and application of the principles of:
    • the foodservice systems model theory;
    • financial management;
    • human resource management;
    • food safety management;
    • quality management
    • sustainability in relation to foodservice environments.
Specific Skill Outcomes
At the completion of HUNT 331, students are expected to demonstrate the following skills:
  • Demonstrate the technical knowledge and skills to assist in managing a foodservice.
  • Demonstrate effective communication skills.
  • Demonstrate an ability to use effective problem solving techniques with limited guidance.
  • Demonstrate the ability to work effectively as a team member, develop and maintain effective teamwork.
  • Demonstrate a commitment to the process of quality assurance in both their own and others' activities, with limited guidance.

^ Top of page

Timetable

Second Semester

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

Lecture

Stream Days Times Weeks
Attend
L1 Monday 10:00-11:50 28-34, 36-41
Wednesday 10:00-11:50 28-34, 36-41