NUTD9222 Food Service Management Placement in Nutrition and Dietetics

This topic introduces students to the core concepts, guidelines and policies necessary for provision of a safe and nutritious food supply as it applies to the food service of an organisation. Students will develop a thorough understanding of the role and function of food service systems, important aspects of menu planning and evaluation and the roles and responsibilities of food service personnel and key stakeholders.

This topic aims to provide students with the opportunity to build on knowledge of concepts, guidelines and policies applicable to food service through simulated activities, field trips and a placement. The placement also provides an opportunity to further develop knowledge and skills and apply these in an authentic workplace setting.

1. Demonstrate an entry-level knowledge of food service systems including operational aspects
2. Understand the roles and responsibilities of various food service personnel and other stakeholders and can communicate effectively to facilitate change
3. Assess, evaluate and reflect on issues of relevance to food service systems and make feasible and appropriate recommendations
4. Demonstrate a thorough understanding of appropriate and feasible quality control measures to ensure an efficient, safe and nutritious food service
5. Demonstrate an ability to work independently, but where appropriate collaboratively, and communicate effectively across boundaries, including with food service personnel, stakeholders and colleagues