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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 0.15
Points 18 points
Teaching period Semester 1 (On campus)
Domestic Tuition Fees (NZD) $1,110.75
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

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54 points
HUNT 231
Recommended Preparation
FOSC 111
Schedule C
Teaching staff

Dr Ali Hill

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

Students attend four 4-hour Food Skills Workshops per semester.


Textbooks are not required for HUNT 244.

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 will be able to

  1. State and demonstrate food safety best practice in food preparation settings
  2. Understand and apply the food systems model
  3. Plan, produce, control and evaluate the sensory dimensions of food quality in a domestic food preparation setting
  4. Identify the major types of foodservice operations and explain their characteristics, advantages and disadvantages
  5. Use a range of basic cookery techniques to prepare, cook and present a variety of dishes in domestic settings
  6. Evaluate and modify recipes to ensure they meet the nutritional needs of end-users, taking into account factors such as sustainability, culture, food trends and scaling-up
  7. Understand how Te Ao and tikanga Māori, and the cultural values and practice of Pacific peoples impact on foodservice

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Semester 1

Teaching method
This paper is taught On Campus
Learning management system


Stream Days Times Weeks
A1 Tuesday 08:00-11:50 9
Tuesday 09:00-10:50 10-15, 17-22


Stream Days Times Weeks
Attend one stream from
A1 Monday 13:00-16:50 9, 11, 13, 18, 20
A2 Wednesday 13:00-16:50 9, 11, 13, 18, 20
A3 Thursday 13:00-16:50 9, 11, 13, 18, 20
A4 Friday 13:00-16:50 9, 11, 13, 18, 20
A5 Monday 13:00-16:50 10, 12, 14, 19, 21
A6 Wednesday 13:00-16:50 10, 12, 14, 19, 21
A7 Friday 13:00-16:50 10, 12, 14, 19, 21