Dietitians can play an integral role in the planning and management of food service provision. This unit will allows students to develop knowledge and skills in analysing recipes and menus for nutritional content using relevant software programs. Menu processing and management systems that accommodate menu variation will be explored. Students will be introduced to systems used to manage menu orders, meal assembly and nutritional analysis. Students will explore food service systems used in health care food services. Issues of 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.
On successful completion of this unit, students will be able to:
No required text. Required reading materials from key academic journals and text books will be identified and linked through VU Collaborate.
This unit is studied as part of the following course(s):