The unit provides students with an overview of the dietetics practitioner in food service management, preparing students for their food service placement. Skill development includes principles of food service management, covering menu planning and production, recipe standardisation, evaluation of new menu items for client(s) in health care facilities, management of information systems, quality management in food service, food service systems, food safety, human resource and financial management, Australian health care system, contracting of food services, the development of food and nutrition policies and guidelines and their application to food service. -- Course Website
Instructor: J Appleton (B)
Prerequisites: HSN705, HSN740 and HSN744
