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    Principles and practices involved in the management of quantity foodservice operations.

    Overview of management theory and practice within contemporary foodservice environments. Develop skills in communication, critical thinking and teamwork through immersion in quantity foodservice settings.

    About this paper

    Paper title Foodservice Management
    Subject Human Nutrition
    EFTS 0.3
    Points 36 points
    Teaching period Not offered in 2022 (On campus)
    Domestic Tuition Fees ( NZD ) $2,221.50
    International Tuition Fees Tuition Fees for international students are elsewhere on this website.
    HUNT 231 or HUNT 244
    HUNT 331
    Schedule C
    Teaching staff

    View more information on the Department of Human Nutrition's website

    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, Teamwork.
    View more information about Otago's graduate attributes.
    Learning Outcomes

    Knowledge 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


    Not offered in 2022

    Teaching method
    This paper is taught On Campus
    Learning management system
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