Principles and practices involved in the management of quantity foodservice operations.
A study of the principles and practices involved in the management of quantity foodservice operations.
|Paper title||Foodservice Management|
|Teaching period||Second 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.|
- HUNT 231 or HUNT 244
- HUNT 331
- Schedule C
- More information link
- View more information on the Department of Human Nutrition's website
- Teaching staff
- Carla Thomson
- Paper Structure
- HUNT 344 introduces students to the management of quantity food service operations.
Food service systems theory is used as a framework to develop knowledge and understanding
of food service management principles and practices.
Course delivery includes a guest lecture series that focuses on management in the real-world of food service. Guest lecturers are food service industry professionals and/or experts in their field.
Students develop their management skills through participation in six management experience laboratories. Management experience laboratories are held in University college food services. During management experience, students work in pairs to plan and manage meal service for up to 250 University college residents.
- Teaching Arrangements
Lectures/Teaching Modules - Four hours per week
Practicals - Six management experience laboratories
Duncan, P., & Jensen, J. (2011). Professional Foodservice (2nd ed.). Auckland: Pearson.
Payne-Palacio, J., & Theis, M. (2012). Foodservice Management: Principles and Practices (12th ed.). Upper Saddle River, NJ: Pearson Education Inc.
- Graduate Attributes Emphasised
- Lifelong learning, Scholarship, Communication, Critical thinking, Environmental literacy,
View more information about Otago's graduate attributes.
- Learning Outcomes
On completion of HUNT 344, students are expected to be able to:
- Plan, organise and manage foodservice systems and resources (including people, meal production and service) to consistently achieve predetermined standards of quality.
- Demonstrate understanding and application of the principles of:
- the foodservice systems model theory;
- financial management;
- menu planning;
- human resource management;
- food safety management;
- quality management;
- sustainability in relation to foodservice environments.
Specific Skill Outcomes
At the completion of HUNT 344, students are expected to demonstrate the following skills:
- the technical knowledge and skills to assist in managing a foodservice;
- effective communication skills;
- an ability to use effective problem solving techniques with limited guidance;
- the ability to work effectively as a team member, develop and maintain effective teamwork;
- a commitment to the process of quality assurance in both their own and others' activities, with limited guidance;
- reflective practice skills.