Food Service Systems and Management
Credit points
(Generally, 1 credit = 10 hours of classes and independent study.)
Location
Prerequisites
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
Dietitians can play an integral role in the planning and management of food service provision. This unit will introduce the key concepts of food service systems, and the various menu ordering, production and delivery systems that are used in healthcare and other settings. Students will develop knowledge and skills in analysing recipes for nutritional content against menu standards and specifications using relevant software programs. Considerations regarding menu and recipe modifications for cultural requirements, therapeutic diets and texture modified diets will also be explored.
The importance of regulatory compliance and quality control practices will be reinforced, with examples of subjective and objective measures presented. This unit will provide opportunities for students to consider the processes involved when advocating for, and making changes within the food service system, with considerations around the constraints of the healthcare system and other barriers also being investigated. Where opportunities allow students will also be required to attend site visits with a food service provider.
Learning Outcomes
On successful completion of this unit, students will be able to:
- Articulate and contextualise key elements of food service, production and delivery systems within various settings, key stakeholders, and the role of dietitians in food service;
- Devise, analyse and evaluate menus and recipes utilised within the healthcare sectors, identifying modifications required, and potential challenges associated with implementing therapeutic and texture modified diets;
- Articulate and critically reflect on the importance of quality control systems in food service, including those relating to food allergies, food safety, texture modification, patient satisfaction, and standardisation of recipes; and
- Evaluate and rationalise the role of food legislation, regulations, standards and emerging evidence in areas such as sustainability in food service systems planning and management.
Assessment
For Melbourne campuses
Assessment type: Report | Grade: 30%
Menu and mealtime quality assessment (1500 words)
Assessment type: Case Study | Grade: 40%
Timed case studies, in class invigilated (90 mins)
Assessment type: Report | Grade: 30%
Scaffolded lab reports x 3 (500 words each)
Attendance at all kitchen labs is a Hurdle requirement for this unit as they scaffold learning throughout the unit. Lab reports will be completed during these sessions.
Prior to accessing unit content students must complete the online learning modules: “Do Food Safely” (Home - DoFoodSafely) and “The National Allergy Council, All About Allergen Management” (Food Allergy Training: Log in to the site).
Required reading
No required text. Required reading materials will be identified and linked through VU Collaborate.
As part of a course
This unit is studied as part of the following course(s):