General Information
The planning, operation, management, and evaluation of food service systems in a range of settings is a core practice area in nutrition and dietetics. This subject will critically examine and contrast the processes involved in the efficient and nutritious provision of food and nutrition services to a range of target populations and client groups. It focuses on the development of small- and large-scale food service operations, food service policies and procedures, menu planning, and recipe modification to achieve dietetic objectives. Factors influencing food choice and customer satisfaction will also be explored. Students will develop skills to manage and/or assist with the provision of meals within a range of institutions.
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Details
Academic unit: Faculty of Health Sciences and Medicine Subject code: NUTR71-106 Subject title: Food Service, Business and Systems Subject level: Postgraduate Semester/Year: September 2024 Credit points: 10.000 -
Delivery & attendance
Timetable: https://bond.edu.au/timetable Delivery mode: Standard Workload items: - Forum: x12 (Total hours: 24) - Forum
- Workshop: x12 (Total hours: 36) - Workshop
- Personal Study Hours: x12 (Total hours: 60) - Recommended Study Hours
Attendance and learning activities: This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following ACEND core competencies are mapped to this subject – CRDN 3.13, CRDN 4.2, CRDN 4.5, CRDN 4.7, and CRDN 4.10 . The assessment task description provides details of the assessments that each of these is mapped to. A full description of all ACEND core knowledge and competencies is available on the Program's community iLearn site. -
Resources
Prescribed resources: Books
- Puckett, R. P. (2013). Foodservice manual for health care institutions. 4th ed., Jossey-Bass
- Payne-Palacio, J., & Theis, M. (2016). Foodservice management: Principles and practices. 13th ed., Pearson
iLearn@Bond & Email: iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class recordings and detailed subject information regarding the subject curriculum, assessment, and timing. Both iLearn and the Student Email facility are used to provide important subject notifications.
Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.
To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
| Academic unit: | Faculty of Health Sciences and Medicine |
|---|---|
| Subject code: | NUTR71-106 |
| Subject title: | Food Service, Business and Systems |
| Subject level: | Postgraduate |
| Semester/Year: | September 2024 |
| Credit points: | 10.000 |
| Timetable: | https://bond.edu.au/timetable |
|---|---|
| Delivery mode: | Standard |
| Workload items: |
|
| Attendance and learning activities: | This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following ACEND core competencies are mapped to this subject – CRDN 3.13, CRDN 4.2, CRDN 4.5, CRDN 4.7, and CRDN 4.10 . The assessment task description provides details of the assessments that each of these is mapped to. A full description of all ACEND core knowledge and competencies is available on the Program's community iLearn site. |
| Prescribed resources: | Books
|
|---|---|
| iLearn@Bond & Email: | iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class recordings and detailed subject information regarding the subject curriculum, assessment, and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student. To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au |
Enrolment requirements
| Requisites: |
Nil |
|---|---|
| Assumed knowledge: |
Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge. Assumed Prior Learning (or equivalent):
|
| Restrictions: |
Nil |
Assurance of learning
Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.
At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.
Program Learning Outcomes (PLOs)
Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.
Subject Learning Outcomes (SLOs)
On successful completion of this subject the learner will be able to:
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
- Evaluate the role of human and operational resources in food service, business, and systems.
- Apply quality, cost, allergen, and risk management processes relevant to food service
- Construct, modify, or review recipes, food products, and menus for a variety of settings, including healthcare institutions.
- Demonstrate effective communication, collaboration, and advocacy in accordance with professional conduct and ethical standards.
- Demonstrate feasible, evidence-based approaches to practice change, with consideration of the dietitian's role and scope.
Generative Artificial Intelligence in Assessment
The University acknowledges that Generative Artificial Intelligence (Gen-AI) tools are an important facet of contemporary life. Their use in assessment is considered in line with students’ development of the skills and knowledge which demonstrate learning outcomes and underpin study and career success. Instructions on the use of Gen-AI are given for each assessment task; it is your responsibility to adhere to these instructions.
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Assessment details
Type Task % Timing* Outcomes assessed Computer-Aided Examination (Closed) The end-of-semester exam will include multiple choice, short answer and case-study questions. 30.00% Final Examination Period 1,2,3,4,5,6,7,8 Essay Students will be required to conduct a menu review/assessment on a food service facility. 40.00% Week 11 1,3,6,7,8 Skills Test This assignment includes a bulk cooking activity. This assessment is mapped to the following ACEND core competencies: CRDN 3.13, CRDN 4.2, CRDN 4.5, CRDN 4.7, and CRDN 4.10. 30.00% Progressive 1,2,3,4,5,6,7,8 - * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
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Assessment criteria
Assessment criteria
High Distinction 85-100 Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. Distinction 75-84 Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. Credit 65-74 Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. Pass 50-64 Usually awarded to students whose performance meets the requirements set for work provided for assessment. Fail 0-49 Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
| Type | Task | % | Timing* | Outcomes assessed |
|---|---|---|---|---|
| Computer-Aided Examination (Closed) | The end-of-semester exam will include multiple choice, short answer and case-study questions. | 30.00% | Final Examination Period | 1,2,3,4,5,6,7,8 |
| Essay | Students will be required to conduct a menu review/assessment on a food service facility. | 40.00% | Week 11 | 1,3,6,7,8 |
| Skills Test | This assignment includes a bulk cooking activity. This assessment is mapped to the following ACEND core competencies: CRDN 3.13, CRDN 4.2, CRDN 4.5, CRDN 4.7, and CRDN 4.10. | 30.00% | Progressive | 1,2,3,4,5,6,7,8 |
- * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
Assessment criteria
| High Distinction | 85-100 | Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. |
|---|---|---|
| Distinction | 75-84 | Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. |
| Credit | 65-74 | Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. |
| Pass | 50-64 | Usually awarded to students whose performance meets the requirements set for work provided for assessment. |
| Fail | 0-49 | Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. |
Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
Study Information
Submission procedures
Students must check the iLearn@Bond subject site for detailed assessment information and submission procedures.
Policy on late submission and extensions
A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.
Academic Integrity
Bond University‘s Student Code of Conduct Policy , Student Charter, Academic Integrity Policy and our Graduate Attributes guide expectations regarding student behaviour, their rights and responsibilities. Information on these topics can be found on our Academic Integrity webpage recognising that academic integrity involves demonstrating the principles of integrity (honesty, fairness, trust, professionalism, courage, responsibility, and respect) in words and actions across all aspects of academic endeavour.
Staff are required to report suspected misconduct. This includes all types of plagiarism, cheating, collusion, fabrication or falsification of data/content or other misconduct relating to assessment such as the falsification of medical certificates for assessment extensions. The longer term personal, social and financial consequences of misconduct can be severe, so please ask for help if you are unsure.
If your work is subject to an inquiry, you will be given an opportunity to respond and appropriate support will be provided. Academic work under inquiry will not be marked until the process has concluded. Penalties for misconduct include a warning, reduced grade, a requirement to repeat the assessment, suspension or expulsion from the University.
Feedback on assessment
Feedback on assessment will be provided to students according to the requirements of the Assessment Procedure Schedule A - Assessment Communication Procedure.
Whilst in most cases feedback should be provided within two weeks of the assessment submission due date, the Procedure should be checked if the assessment is linked to others or if the subject is a non-standard (e.g., intensive) subject.
Accessibility and Inclusion Support
Support is available to students where a physical, mental or neurological condition exists that would impact the student’s capacity to complete studies, exams or assessment tasks. For effective support, special requirement needs should be arranged with the University in advance of or at the start of each semester, or, for acute conditions, as soon as practicable after the condition arises. Reasonable adjustments are not guaranteed where applications are submitted late in the semester (for example, when lodged just prior to critical assessment and examination dates).
As outlined in the Accessibility and Inclusion Policy, to qualify for support, students must meet certain criteria. Students are also required to meet with the Accessibility and Inclusion Advisor who will ensure that reasonable adjustments are afforded to qualifying students.
For more information and to apply online, visit BondAbility.
Additional subject information
This subject contains content that some students may find distressing, disturbing, or culturally challenging. Students with concerns about the content of any subject are encouraged to discuss this with their educator and consider how best to prepare themselves to study challenging material in a way that is appropriate for them.
Subject curriculum
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Week 1: Introduction
Week 1 will cover the systems approach and needs assessment in FSD.
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Week 2: Food Safety, Food Regulations and Allergen Management
Week 2 will include applying food safety controls in food service systems, allergen management and a series of activities related to food regulations.
SLOs included
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
- Apply quality, cost, allergen, and risk management processes relevant to food service
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Week 3: Menu Design & Planning
Week 3 will cover menu design, planning, bulk cooking activity preparation, and standard recipes.
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Week 4: Management in FSD and Costing Controls
Week 4 will include an overview of FSD management systems, HR, budgets and equipment, costing and cost controls.
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Week 5: Menu reviews and risk management.
Week 5 will include an overview of menu reviews and risk management.
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Week 6: FSD Residential Aged Care
Week 6 will include an exploration of FSD and residential aged care settings.
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Week 7: Bulk Cooking Activity and associated activities
Week 7 will include a student-led bulk cooking activity and associated activities.
SLOs included
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
- Apply quality, cost, allergen, and risk management processes relevant to food service
- Construct, modify, or review recipes, food products, and menus for a variety of settings, including healthcare institutions.
- Demonstrate effective communication, collaboration, and advocacy in accordance with professional conduct and ethical standards.
- Demonstrate feasible, evidence-based approaches to practice change, with consideration of the dietitian's role and scope.
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Week 8: Cultural Safety & Communication in FSD
Week 8 will explore cultural considerations for FSD delivery and key communication forms & strategies.
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Week 9: FSD in Hospitals
Week 9 - evidence-based practice, data analysis and data management in FSD as well as subject-specific field trips. Includes field trip.
SLOs included
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
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Week 10: FSD in non-health institutions, responsibilities of a FSD.
Week 10 will cover consultancy in non-health institutions (e.g. government, child care, corrective facilities & commercial settings) and the responsibility of a foodservice dietitian in all settings.
SLOs included
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
- Evaluate the role of human and operational resources in food service, business, and systems.
- Construct, modify, or review recipes, food products, and menus for a variety of settings, including healthcare institutions.
- Demonstrate feasible, evidence-based approaches to practice change, with consideration of the dietitian's role and scope.
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Week 11: Environmental Sustainability and FSD Field Trip
Week 11 will include Environmental Sustainability and a subject specific field trip to allow application of learnings in real life settings.
SLOs included
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
- Apply quality, cost, allergen, and risk management processes relevant to food service
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Week 12: Revision and Case Studies
Week 12 will include the revision, case studies and application of core concepts in FSD.
SLOs included
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
- Evaluate the role of human and operational resources in food service, business, and systems.
- Apply quality, cost, allergen, and risk management processes relevant to food service
- Construct, modify, or review recipes, food products, and menus for a variety of settings, including healthcare institutions.
- Demonstrate effective communication, collaboration, and advocacy in accordance with professional conduct and ethical standards.
- Demonstrate feasible, evidence-based approaches to practice change, with consideration of the dietitian's role and scope.