This units focuses on the role and management of food service systems, and uses the food service setting as a context for a study of general management principles. The student will gain an understanding of food service systems, and the provision of food services in institutional settings, including purchase of contracted services. The relationship between clinical dietetics and food services, and meeting client needs will be considered. Topics will include human resource management, institutional food and nutritional policy, menu design and assessment, regulatory and accreditation requirements, industrial relations, recruitment and staff management, budgeting and quality management. -- Course Website
Instructor: Prof Helen Truby and Ms Andrea Bryce
Prerequisites: Completion of Years 1, 2 and 3 of the Bachelor of Nutrition and Dietetics or its equivalent
