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.
Foodservice management will extend your prior learning in undergraduate Human Nutrition Foodservice Management and apply it in the healthcare setting to enhance nutrition outcomes. Food service management knowledge and skills will be developed through lectures, workshops, tutorials, reflective practice and placements and provide the base knowledge and skills required to progress into the Year 2 Professional Placement paper.
|Paper title||Food Service Management|
|Teaching period||Not offered in 2023 (On campus)|
|Domestic Tuition Fees (NZD)||$2,012.90|
|International Tuition Fees||Tuition Fees for international students are elsewhere on this website.|
- Limited to
- Prior to applying for entry into the Master of Dietetics Programme, students should have completed a BCApSc, BAppSc or a BSc in Human Nutrition.
- Teaching staff
- Paper Structure
- Module topics covered:
- Introduction to food service
- Production and distribution
- Management and leadership
- Teaching Arrangements
Attendance at all lectures, tutorials, skills workshops and placements is compulsory.
Duncan, P. & Jensen, J. (2011). Professional Foodservice. 2nd Ed. Auckland: Pearson.
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
Upon successful completion of this paper you will be able to:
- Evaluate food service systems using evidence-based guidelines and standards to meet client and stakeholder needs including cultural needs/preferences
- Apply technical knowledge of food and food service systems to support the production of safe and nutritious food
- Adapt oral and written communication skills to manage food service systems and enhance stakeholder relationships
- Employ appropriate communication strategies that influence the provision of quality food, nutrition and health services
- Demonstrate teamwork with dietetic peers and apply knowledge of collaborative practice when engaging with foodservice stakeholders
- Apply management and quality management principles that enhance foodservice management practice
- Utilise leadership skills that improve team functioning and enhances foodservice management practice
- Demonstrate practice that maintains professional standards and responsibilities including health and safety risks
- Evaluate practice to extend self-awareness, insight and cultural responsiveness
- Apply an evidence-based approach to support foodservice management practice
- Apply critical thinking, problem solving techniques and evaluation principles to support food management practice