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HUND473 Food Service Management

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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
Paper code HUND473
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period Full Year (20 February 2020 - 7 November 2020)
Domestic Tuition Fees (NZD) $1,905.38
International Tuition Fees (NZD) $5,793.66

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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

Contact: Sue MacDonell

Paper Structure
Module topics covered:
  • Introduction to food service
  • Menus
  • Production and distribution
  • Staffing
  • Management and leadership
  • Overview
Teaching Arrangements

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

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.

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Timetable

Full Year (20 February 2020 - 7 November 2020)

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.

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
Paper code HUND473
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period Full Year (25 February 2021 - 13 November 2021)
Domestic Tuition Fees Tuition Fees for 2021 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ 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

mdiet@otago.ac.nz

Teaching staff

Paper Co-ordinator: Catherine Wall

Paper Structure
Module topics covered:
  • Introduction to food service
  • Menus
  • Production and distribution
  • Staffing
  • Management and leadership
  • Overview
Teaching Arrangements

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

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

^ Top of page

Timetable

Full Year (25 February 2021 - 13 November 2021)

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