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Unit of study_

NTDT5305: Food Service Management

The unit teaches students the principles of Food Service Management and continues the students’ development of food knowledge within the context of providing food services for vulnerable population groups, such as within hospitals and aged care facilities. Themes covered include food service systems, management in food service, food safety handling and hygiene, accreditation and standards, recipe development and modification, menu design and menu assessment, and food service-related guidelines in community settings. The unit complements material and supports learning within Medical Nutrition Therapy through integrated learning activities and practical skills development with respect to food preparation skills and therapeutic diets. Student learning is facilitated by interactive lectures, applied-learning activities, workshops and intensive practical cooking lessons in a commercial kitchen setting.

Code NTDT5305
Academic unit Nursing and Midwifery
Credit points 6
NTDT5601 and NTDT5503 and NTDT5604 and (NTDT5602 or FMHU5001)
NTDT5608 and NTDT5307

At the completion of this unit, you should be able to:

  • LO1. demonstrate a comprehensive understanding of food service systems and the interconnected relationships of food service systems
  • LO2. explain the role of food service in ensuring patients receive appropriate and safe foods, fluids and nutritional care in healthcare facilities
  • LO3. use, develop and modify standardised recipes according to dietary specifications and take into account the constraints of food service systems
  • LO4. utilise and evaluate nutrition standards and guidelines in recipe development, menu planning and menu assessment
  • LO5. explain the process of continuous quality improvement including the monitoring of quality improvement strategies, tools available and the use of benchmarks in evaluating performance
  • LO6. explain the complexity that allergens add to the food service system, impact on foods provided to patients and procedures, and tools used to minimise and manage risk
  • LO7. outline the risks of food borne illness, strategies to reduce risk, and evaluate risks to develop basic HACCP plans for food safety programs
  • LO8. describe the roles of management within food service, explain the attributes of good management and how to apply the different management functions
  • LO9. illustrate the potential positive and negative impacts of health promotion strategies in food services to change consumers consumption behaviours

Unit outlines

Unit outlines will be available 1 week before the first day of teaching for the relevant session.