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:

Prerequisite: DNU513

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1