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 a mixture of lectures, workshops, tutorials, discussion and placements. The paper extends students' undergraduate food service management knowledge and skills.
|Paper title||Food Service Management|
|Teaching period||First Semester (22 February 2018 - 20 June 2018)|
|Domestic Tuition Fees (NZD)||$1,831.37|
|International Tuition Fees (NZD)||$5,357.07|
- 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 Co-ordinator: to be advised
- Paper Structure
- Module topics covered:
- Introduction to food service
- Production and distribution
- Management and leadership
- Teaching Arrangements
- Teaching in this paper is delivered in a four-week block course in the first semester.
Attendance at all lectures, tutorials, skills workshops and placements is compulsory.
- Essential Text:
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
- 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