1 x 2-hour lecture weekly
1 x 2-hour tutorial weekly
1 Admission into MND-Master of Nutrition and Dietetics
2 2 of NUTD9160, NUTD9161
Must Satisfy: (1 and 2)
Assignment(s); Test(s); Tutorial presentation
Topic description

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.

Educational aims

This topic aims to:

  • Provide students with an opportunity to apply the theoretical knowledge of relevant concepts, guidelines and policies to food service management
  • Provide students with a knowledge of theories and principles of leadership and management, organisational skills, quality improvement and professional behaviours relevant to the effective practice of nutrition and dietetics
  • Enable students to apply management skills and sound quality improvement principles to food service and other dietetic practice areas
Expected learning outcomes
On completion of this topic you will be expected to be able to:

  1. Apply the established theories and knowledge of food service systems including operational aspects, at a level appropriate for entry to the dietetic profession
  2. Develop and evaluate appropriate menus for general, diverse or therapeutic diets, with consideration of the food service system
  3. Understand the roles and responsibilities of various food service personnel and other stakeholders
  4. Investigate and evaluate quality control measures in relation to current policies and principles to ensure an efficient, safe and nutritious food service
  5. Demonstrate thorough knowledge and application of the relevant theories of organisation, leadership, management, quality improvement and strategic planning in dietetic practice
  6. Justify and develop a quality improvement activity and generate recommendations for the review of a food service system policy and procedure
  7. Demonstrate an understanding of the context of the workplace environment, including ethical and professional behaviour, leadership and advocacy

Key dates and timetable

(1), (2)

Each class is numbered in brackets.
Where more than one class is offered, students normally attend only one.

Classes are held weekly unless otherwise indicated.


If you are enrolled for this topic, but all classes for one of the activities (eg tutorials) are full,
contact your College Office for assistance. Full classes frequently occur near the start of semester.

Students may still enrol in topics with full classes as more places will be made available as needed.

If this padlock appears next to an activity name (eg Lecture), then class registration is closed for this activity.

Class registration normally closes at the end of week 2 of each semester.

Classes in a stream are grouped so that the same students attend all classes in that stream.
Registration in the stream will result in registration in all classes.
  Unless otherwise advised, classes are not held during semester breaks or on public holidays.