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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 lectures, workshops, tutorials, reflective practice 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 Second Semester
Domestic Tuition Fees (NZD) $1,868.04
International Tuition Fees (NZD) $5,517.77

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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

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.

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").

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Second Semester

Teaching method
This paper is taught On Campus
Learning management system