This core topic builds on previous studies in nutrition and food science to develop knowledge and skills in food service management and professional practice. Students will use a systems approach to develop a thorough understanding of food service in a range of settings. The topic provides students with an in-depth understanding of professionalism and theories and principles of organisation, leadership and management in order to practice effectively. It also introduces the relevant quality management principles and their application to food service and other dietetic practice areas.
This topic aims to:
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