An introduction to the effective use of resources in the management of a foodservice.
|Paper title||Foodservice Operations|
|Teaching period||First Semester|
|Domestic Tuition Fees (NZD)||$1,038.45|
|International Tuition Fees (NZD)||$4,492.80|
- FOSC 111
- Schedule C
- In exceptional circumstances, other papers approved by the Head of Department may satisfy the prerequisite.
- More information link
- View more information on the Department of Human Nutrition's website
- Teaching staff
- Kirsten Webster
- Paper Structure
- Lectures, tutorials, assignments and laboratories include the following topics:
- Quantity food production
- Recipe development
- Food safety
- Food service systems
- Storage and inventory control
- Quality and quantity controls
- Menu planning
- Teaching Arrangements
- Four hours of lectures per week and five practicals per semester
Attendance at practical labs is compulsory.
- Highly Recommended:
Duncan P. Jensen J. Professional Foodservice, (2nd ed) Auckland: Pearson. 2011.
Payne-Palacio J, Theis M. Foodservice management - Principles and Practices, (12th ed) New Jersey: Prentice Hall, 2012.
- 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
- On completion of this paper, the student will be able to:
- Comprehend the principles of implementing and evaluating the safety, sensory and nutritional dimensions of food quality in food service
- Demonstrate technical knowledge and skills to assist in planning, producing and serving food, with guidance
- Demonstrate knowledge of the factors in food service operations that impact on consumers' nutritional intake
- Demonstrate skills in constructing and evaluating standardised recipes
- Demonstrate basic skills in planning, controlling and evaluating quantity and quality food production procedures
- Demonstrate knowledge and understanding of basic principles of cost control in food service operations
- Demonstrate knowledge and application of common tools and procedures for planning and evaluating menus in a food service operation
- Demonstrate understanding of the principles of the food service systems model
- Collaborate and communicate effectively in a food service operation