Handbook

This subject provides a theoretical and practical foundation in the management of food service operations in a variety of settings such as hospitals, aged care facilities and commercial food service facilities, taking a systems based approach to dietetics practice. It acknowledges the integration of food service within many areas of nutrition and dietetics practice including clinical dietetics, community nutrition, public health nutrition and industry, and the need to develop a practical portfolio of knowledge and skills to support effective dietetic practice.  It will focus on the development of cooking skills, menu planning and recipe manipulation, and dietary modifications. It will also develop the necessary skills and knowledge base to assist in and/or manage the provision of safe, cost effective, and nutritious food via an institutional food service using a quality improvement framework. Aspects of organisational design, leadership, motivation, negotiation, resource management, decision making and collaborative team work will be explored. This subject prepares students for undertaking FSM placements in their final year.