Accessibility Skip to Global Navigation Skip to Local Navigation Skip to Content Skip to Search Skip to Site Map Menu

Study Food Service Management at Otago

Students in the Unicol dining room

Overview

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

Contact details

Department of Human Nutrition
Tel 64 3 479 7959
Email human-nutrition@otago.ac.nz

^ Top of Page

Minor Subject Requirements

Food Service Management as a minor subject for a BA, MusB, BPA, BTheol, BSc, BAppSc, BCom, BHealSc, or BASc degree

Available as a minor subject for a Bachelor of Arts (BA), Bachelor of Music (MusB), Bachelor of Performing Arts (BPA), Bachelor of Theology (BTheol), Bachelor of Science (BSc), Bachelor of Applied Science (BAppSc), Bachelor of Commerce (BCom), Bachelor of Health Science (BHealSc), or Bachelor of Arts and Science (BASc) degree

Level Papers Points
100- and 200-level

FOSC 111  Food Principles

HUNT 231  Foodservice Operations

One further paper from:
other 200-level HUNT papers
FOSC 201  Food Systems 1
FOSC 202  Food Systems 2
MANT 101  Managing for Performance

18

27

18
300-level

HUNT 331  Foodservice Management

 36
 

Prerequisites for HUNT 221-223 include BIOC 192, CELS 191, CHEM 191, HUBS 191, HUBS 192. Prerequisites for HUNT 232 include one of CELS 191, HUBS 191, HUBS 192. Prerequisites for FOSC 202 include FOSC 201.

  
Total   99

^ Top of page