Food Service Systems and Management

    Unit code: HHN4004 | Study level: Undergraduate
    (Generally, 1 credit = 10 hours of classes and independent study.)
    HHN4002 - Medical Nutritional Therapy 1
    (Or equivalent to be determined by unit coordinator)


    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.

    Learning Outcomes

    On successful completion of this unit, students will be able to:

    1. 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;
    2. 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;
    3. 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
    4. 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.


    For Melbourne campuses

    Assessment type: Test
    Grade: 15%
    Online Test (30mins)
    Assessment type: Report
    Grade: 50%
    Menu Planning (Part A and Part B) (2000 words)
    Assessment type: Case Study
    Grade: 35%
    Timed case studies (90 mins)

    Required reading

    No required text. Required reading materials from key academic journals and text books will be identified and linked through VU Collaborate.

    As part of a course

    This unit is studied as part of the following course(s):

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