Food Service Systems

This unit will provide students with the knowledge and skills required to work as a Team Leader or Supervisor in a food service operation in the health care industry including acute, residential aged care and community nutrition programs such or other health care related commercial food service providers. Students will explore food service systems including meal production, assembly and distribution systems used in health care food services and associated equipment and staffing patterns. Issues of quality management through regulatory compliance with respect to food safety and accreditation standards within health care food service operations will be addressed. Reinforcing the constraints of the health care system, the significance of recurrent costs on budget expenditure by developing skills in recipe and menu costing will be investigated. Students will learn about supervision and resource management principles and practices (job descriptions, work flows, rostering, and communication skills) to prepare them for work in the health care industry.