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.
|Faculty||Faculty of Health Sciences & Medicine|
|Study abroad||Not Available to Study Abroad students|
1. Collect, organise, interpret and evaluate information obtained about a food service setting.
2. Describe opportunities to improve nutrition and food standards within a food service institution.
3. Implement activities to support delivery of quality nutrition and food standards within a food service outlet, organisation or institution.
4. Describe and compare food service operations, food service systems and the role of food service dietetics across the continuum of care.
5. Develop plans to provide safe and nutritious foods in a food service institution based on needs assessment and assessment.
6. Describe the role of food service personnel in a variety of food service settings.
7. Describe kitchen equipment and design, portion control, quality assurance, food safety and financial management of food service operations.
8. Construct menu plans suitable for various food service operations and apply appropriate modifications to menus.
9. Evaluate and disseminate results of food service interventions in an appropriate manner as per professional conduct, ethics and boundaries.
Please check the subject outline for pre-requisite subjects.