Unit Code: DNU711

Unit Name: Advanced Food Service Management

Description: The course is primarily concerned with human resource and quality management in the food service system. It introduces the concept of human resource and total quality management (TQM) in the food service facility. Occupational health and safety (OHS) and terms and conditions (TCE) of Government Wage Earners (GWE) staff will also be explored in this course. Students will have a feel of running a food service system thus exposing them to the various quality management concepts and public relations activities with users of the food services, administrators and food suppliers.

Learning Target Outcomes: On successful completion of this course, students will be able to: 1: Discuss human resource management concepts, process and procedures to staff management. 2: Explain policies and procedures that guide employment in the public sector setting. 3: Discuss the occupational health and safety concepts, theories and policies. 4: Develop tools to assess the quality of meals served in the institution. 5: Analyze and identify training needs of the food service staff. 6: Develop and implement training programs in food service management. 7: Evaluate the effectiveness of the training program.

Prerequisite: DNU612

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1