Unit Code: DNU612

Unit Name: Food Service Management

Description: The purpose of this course is to 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). The management roles of the Dietitian will be explored in the course including; 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 programs and the award of food contracts to suppliers by the government.

Learning Target Outcomes: On successful completion of this course, students will be able to: 1: Explain key components of facility planning and design, procurement and inventory management relevant in food service management. 2: Explain the roles of the food service manager in the production of therapeutic and safe meals. 3: Discuss the assembly, delivery and service of the food service system. 4: Determine the factors that affect the selection of kitchen equipment and furnishing. 5: Examine the factors that affect menu costing. 6: Explain the food safety programs and legislation that guides safety of foods prepared, procured and consumed.

Prerequisite: DNU513

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1