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.

    About this paper

    Paper title Foodservice Environments
    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.
    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


    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
    Back to top