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HUNT244 Foodservice Environments

Introduction to contemporary foodservice environments, the foodservice industry and quantity food preparation. Focuses on food skills; food safety; foodservice operations; and social, economic and cultural influences on foodservice environments.

The foodservice industry is one of New Zealand's largest industries, employing over 50,000 people and impacting most New Zealanders' lives in some way. HUNT 244 introduces students to this diverse, energetic and exciting industry. It provides foundational knowledge and skills for career pathways into foodservice management, hospitality and dietetics.

Paper title Foodservice Environments
Paper code HUNT244
Subject Human Nutrition
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,059.15
International Tuition Fees (NZD) $4,627.65

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Prerequisite
54 points
Restriction
HUNT 231
Recommended Preparation
FOSC 111
Schedule C
Science
Contact
human-nutrition@otago.ac.nz
Teaching staff
Carla Thomson
Rosie Finigan
Paper Structure
The paper is organised into major topic areas:
  • Foodservice industry: history, characteristics and trends
  • Food safety
  • Recipe development
Teaching Arrangements
All course information will be available on Blackboard.

There are 3 hours of lectures per week. Some lectures follow a traditional lecture format and others incorporate problem-based learning activities.

Students attend two 5-hour Food Skills Workshops and three 5-hour laboratories in commercial foodservices per semester.
Textbooks
Recommended:
  • Gregoire, M. B. (2017). Foodservice organizations: A managerial and systems approach (9th ed.). Upper Saddle River, NJ: Pearson.
Graduate Attributes Emphasised
Teamwork, Critical thinking, Research.
View more information about Otago's graduate attributes.
Learning Outcomes
By the end of HUNT 244 students should be able to:
  • Describe the development of the foodservice industry and social, cultural and economic influences on this industry in Aotearoa/New Zealand.
  • Understand and follow food safety best practice in domestic and quantity food preparation settings.
  • Identify the major types of foodservice operations and explain their characteristics, advantages and disadvantages.
  • Plan, produce, control and evaluate the sensory and nutritional dimensions of food quality in domestic food preparation settings and in an institutional foodservice.
  • Describe when, why, and how standardised tools and procedures are used to plan and control food production through the functional subsystems in an institutional foodservice.
  • Work effectively as a team member to achieve team goals.
  • Produce clear, complete and well-presented written reports.
  • Use reflective practice, with guidance, to enhance their learning.
  • Conduct a guided investigation.
  • Use a range of cookery techniques to prepare, cook and present a variety of dishes (domestic and quantity).

^ Top of page

Timetable

First Semester

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

Computer Lab

Stream Days Times Weeks
Attend one stream from
A1 Monday 10:00-10:50 12
Monday 11:00-11:50 12
A2 Monday 10:00-10:50 12
Monday 11:00-11:50 12

Lecture

Stream Days Times Weeks
Attend
A1 Monday 10:00-11:50 9, 11, 13-16, 19-22
Tuesday 10:00-10:50 9-16, 18-22
Friday 13:00-16:50 9

Practical

Stream Days Times Weeks
Attend one stream from
A1 Tuesday 14:00-19:50 12, 16, 20
A2 Wednesday 14:00-19:50 12, 16, 20
A3 Thursday 14:00-19:50 12, 16, 20
A4 Monday 14:00-19:50 12, 16, 20
A5 Tuesday 14:00-19:50 13, 18, 21
A6 Wednesday 14:00-19:50 13, 18, 21
A7 Thursday 14:00-19:50 13, 18, 21
A8 Friday 14:00-19:50 13, 18, 21
A9 Wednesday 14:00-19:50 11, 14, 19
A10 Friday 14:00-19:50 11, 14, 19
A11 Tuesday 14:00-19:50 11, 15, 19
A12 Monday 14:00-19:50 15
Thursday 14:00-19:50 11, 19
A13 Monday 14:00-19:50 14, 18, 22
A14 Monday 14:00-19:50 19
Tuesday 14:00-19:50 14, 22

Workshop

Stream Days Times Weeks
Attend one stream from
A1 Monday 13:00-18:50 9
A2 Tuesday 13:00-18:50 9
A3 Wednesday 13:00-18:50 9
A4 Thursday 13:00-18:50 9
A5 Friday 13:00-18:50 10

Introduction to contemporary foodservice environments, the foodservice industry and quantity food preparation. Focuses on food skills; food safety; foodservice operations; and social, economic and cultural influences on foodservice environments.

The foodservice industry is one of New Zealand's largest industries, employing over 50,000 people and impacting most New Zealanders' lives in some way. HUNT 244 introduces students to this diverse, energetic and exciting industry. It provides foundational knowledge and skills for career pathways into foodservice management, hospitality and dietetics.

Paper title Foodservice Environments
Paper code HUNT244
Subject Human Nutrition
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees Tuition Fees for 2020 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Prerequisite
54 points
Restriction
HUNT 231
Recommended Preparation
FOSC 111
Schedule C
Science
Contact
human-nutrition@otago.ac.nz
Teaching staff

Carla Thomson

Paper Structure
The paper is organised into major topic areas:
  • Foodservice industry: history, characteristics and trends
  • Food safety
  • Recipe development
Teaching Arrangements
All course information will be available on Blackboard.

There are 3 hours of lectures per week. Some lectures follow a traditional lecture format and others incorporate problem-based learning activities.

Students attend two 5-hour Food Skills Workshops and three 5-hour laboratories in commercial foodservices per semester.
Textbooks

Textbooks are not required for HUNT244.

Students will be provided with readings.

Graduate Attributes Emphasised
Teamwork, Critical thinking, Research.
View more information about Otago's graduate attributes.
Learning Outcomes
By the end of HUNT 244 students should be able to:
  • Describe the development of the foodservice industry and social, cultural and economic influences on this industry in Aotearoa/New Zealand.
  • Understand and follow food safety best practice in domestic and quantity food preparation settings.
  • Identify the major types of foodservice operations and explain their characteristics, advantages and disadvantages.
  • Plan, produce, control and evaluate the sensory and nutritional dimensions of food quality in domestic food preparation settings and in an institutional foodservice.
  • Describe when, why, and how standardised tools and procedures are used to plan and control food production through the functional subsystems in an institutional foodservice.
  • Work effectively as a team member to achieve team goals.
  • Produce clear, complete and well-presented written reports.
  • Use reflective practice, with guidance, to enhance their learning.
  • Conduct a guided investigation.
  • Use a range of cookery techniques to prepare, cook and present a variety of dishes (domestic and quantity).

^ Top of page

Timetable

First Semester

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

Computer Lab

Stream Days Times Weeks
Attend one stream from
A1 Tuesday 09:00-09:50 12
Tuesday 10:00-10:50 12
A2 Tuesday 09:00-09:50 12
Tuesday 10:00-10:50 12

Lecture

Stream Days Times Weeks
Attend
A1 Monday 09:00-09:50 9-15, 17, 19-22
Tuesday 09:00-10:50 9-11, 13-15, 17, 19-22

Practical

Stream Days Times Weeks
Attend one stream from
A1 Tuesday 14:00-19:50 12, 17, 20
A2 Wednesday 14:00-19:50 12, 17, 20
A3 Thursday 14:00-19:50 12, 17, 20
A4 Monday 14:00-19:50 12, 17, 20
A5 Tuesday 14:00-19:50 13, 18, 21
A6 Wednesday 14:00-19:50 13, 18, 21
A7 Thursday 14:00-19:50 13, 18, 21
A8 Friday 14:00-19:50 13, 18, 21
A9 Wednesday 14:00-19:50 11, 14, 19
A10 Friday 14:00-19:50 11, 14, 19
A11 Tuesday 14:00-19:50 11, 15, 19
A12 Monday 14:00-19:50 15
Thursday 14:00-19:50 11, 19
A13 Monday 14:00-19:50 14, 21-22
A14 Monday 14:00-19:50 19
Tuesday 14:00-19:50 14, 22

Workshop

Stream Days Times Weeks
Attend one stream from
A1 Monday 13:00-18:50 9
A2 Tuesday 13:00-18:50 9
A3 Wednesday 13:00-18:50 9
A4 Thursday 13:00-18:50 9
A5 Friday 13:00-18:50 10