Overview
Advanced study of the theory and concepts of food service. Application to a range of industry food services, including sports and public health, with a focus on meeting consumer needs.
HUNT 444 is designed to provide you with real-world experience of running your own food-business in our very own food truck. This real-world learning can be in your field of interest, such as sports nutrition or public health. The paper provides you with a range of skills and understanding of various aspects of the food industry, such as public health or sports nutrition.
About this paper
| Paper title | Food - Systems, Services and Skills |
|---|---|
| Subject | Human Nutrition |
| EFTS | 0.1667 |
| Points | 20 points |
| Teaching period | Not offered in 2026 (On campus) |
| Domestic Tuition Fees ( NZD ) | $2,020.07 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Contact
- Teaching staff
- Textbooks
There are no set textbooks for this paper. Readings from research papers and book chapters will be available via e-reserve or the library.
- Graduate Attributes Emphasised
Global perspective, Lifelong learning, Communication, Critical thinking, Cultural understanding, Research, Self-motivation, Teamwork
View more information about Otago's graduate attributes.- Learning Outcomes
Students who successfully complete the paper will be able to:
- Manage food safety best practice in food preparation settings and in accordance with legislation
- Apply and evaluate the foodservice systems model
- Use financial and quality management tools to analyse performance and plan management action
- Plan, organise and manage foodservice systems and resources (including people, meal production and service) to consistently achieve predetermined standards of quality
- Evaluate and modify recipes and menus to ensure they meet the nutritional needs of end-users, taking into account factors such as sustainability, culture, food trends and scaling-up
- Demonstrate teamwork skills to gather and analysing information, using this to develop and deliver a food truck project
- Communicate effectively with team members and people in different communities and foodservice environments
- Reflect on experience in foodservice environment to enhance learning and identify areas for improvement
Overview
Advanced study of the theory and concepts of food service. Application to a range of industry food services, including sports and public health, with a focus on meeting consumer needs.
HUNT 444 is designed to provide you with real-world experience of running your own food business in our very own food truck. This real-world learning can be in your field of interest, such as sports nutrition or public health. The paper provides you with a range of skills and understanding of various aspects of the food industry, such as public health or sports nutrition.
About this paper
| Paper title | Food - Systems, Services and Skills |
|---|---|
| Subject | Human Nutrition |
| EFTS | 0.1667 |
| Points | 20 points |
| Teaching period | Not offered in 2027 (On campus) |
| Domestic Tuition Fees | Tuition Fees for 2027 have not yet been set |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Contact
- Teaching staff
- Textbooks
There are no set textbooks for this paper. Readings from research papers and book chapters will be available via eReserve or the library.
- Graduate Attributes Emphasised
Global perspective, Lifelong learning, Communication, Critical thinking, Cultural understanding, Research, Self-motivation, Teamwork
View more information about Otago's graduate attributes.- Learning Outcomes
Students who successfully complete the paper will be able to:
- Manage food safety best practice in food preparation settings and in accordance with legislation
- Apply and evaluate the foodservice systems model
- Use financial and quality management tools to analyse performance and plan management action
- Plan, organise and manage foodservice systems and resources (including people, meal production and service) to consistently achieve predetermined standards of quality
- Evaluate and modify recipes and menus to ensure they meet the nutritional needs of end-users, taking into account factors such as sustainability, culture, food trends and scaling-up
- Demonstrate teamwork skills to gather and analysing information, using this to develop and deliver a food truck project
- Communicate effectively with team members and people in different communities and foodservice environments
- Reflect on experience in foodservice environment to enhance learning and identify areas for improvement