NUT325 Food Service Practice & Management (16)

The subject examines the theory and practice of clinical nutrition and assessment relevant to food service systems and management. Students will develop skills in influencing and contributing to activities to promote a safe and nutritious food supply. The subject also involves a two-week food service placement. The subject will also include a practical component providing students with the underpinning knowledge and skills in food preparation and recipe modification.

No offerings have been identified for this subject in 2019.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

One session

School

School of Dentistry and Health Sciences

Enrolment Restrictions

Bachelor of Health Science (Nutrition and Dietetics) students only

Prerequisites

NUT220

Incompatible Subjects

NUT402

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to demonstrate knowledge of foods and food preparation and production methods used in the practice community.
  • be able to demonstrate knowledge of theory and practice of food service management including food service systems in a variety of settings (small and large) and institutional food service preparation.
  • be able to demonstrate an understanding of management principles in the provision of food service including compliance with health & food law, and be exposed to concepts of human resource management, financial management, quality management, industrial relations principles and clinical governance as they relate to food service provision.
  • be able to formulate plans relevant to food service management including special dietary needs and populations and across the continuum of care.
  • be abel to assess food services using a variety of evaluation methods including QA, TQM, benchmarking, best practice, food safety and HACCP.

Syllabus

This subject will cover the following topics:
  • Service production and distribution systems
  • Kitchen design and equipment
  • Organisation and planning in food service
  • Menu planning (including special diets), menu assessment, standardising recipes, cost control, controlling the microbial quality of food
  • Food hygiene, food safety and HACCP
  • Food microbiology and public health
  • Factors affecting the growth and survival of microrgansims in food
  • Food service management, staffing and OH&S principles
  • Computerised food service management systems
  • Total Quality Management and Continuous Quality Improvement: theory and implementation
  • Organisation and preparation of food
  • Nutritional application to food preparation
  • Recipe modification

Workplace Learning

This subject contains a 10 days Compulsory Workplace Learning component.

The students undertake workplace learning in a food service setting of a hospital where the students complete a food service project identified by the organisation as part of their assessment in the subject.

Contact

For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.

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