Unit Code: DNU602

Unit Name: Food Service Management

Description: The course will introduce students to the management/supervisory roles of the Dietitian within the context of typical foodservice systems in health institutions in the Pacific Island Countries (PIC). In this course, the management roles of the Dietitian that would be explored include; planning a new food service facility or renovating an existing facility, food and catering equipment procurement, receiving and storage of food items, food production, assembly and service of products to customers. Other tools of management that would be explored are budgeting, operation and maintenance of large scale catering equipment, food safety programmes and the award of food contracts to suppliers by government. The course will introduce students to the food service settings to observe how a food service system is managed and supervised by a Dietitian/Catering Manager.

Learning Target Outcomes: On successful completion of this course, the students will be able to : 1. Discuss the concept of \'planning and designing ’a new kitchen facility. 2. Discuss the processes, procedures and policies that guide procurement of raw materials. 3. Explain the roles of the food service manager in the production of therapeutic and safe meals. 4. Discuss the assembly, delivery and service of the food service system. 5. Determine the factors that affects the selection of kitchen equipment and furnishing. 6. Examine the factors that affect menu costing. 7. Discuss the food safety programmes and legislation that guides safety of foods prepared, procured and consumed.

Prerequisite: DNU503

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1