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Food Service Management PG (8660.1)

Level: Postgraduate Level
Credit Points: 3
HECS Bands: 2
Faculty: Faculty of Health
Discipline: Discipline of Nutrition and Dietetics

Availability

Unit Outlines

To view your Unit Outline, click View to log in to MyUC and access this information, or visit your unit's online teaching site.

  • Semester 2, 2019, ON-CAMPUS, BRUCE (188383) - View
  • Semester 2, 2018, ON-CAMPUS, BRUCE (180168) - View
  • Semester 2, 2017, ON-CAMPUS, BRUCE (164267) - View
  • Semester 2, 2016, ON-CAMPUS, BRUCE (152047) - View
  • Semester 2, 2015, ON-CAMPUS, BRUCE (140875) - View
  • Semester 2, 2011, STD-F2FO, BRUCE (105164) - View

If a link to your Unit Outline is not displayed, please check back later. Unit Outlines are generally published by Week One of the relevant teaching period.

Syllabus

This unit prepares students to be a health care professional through analysing the policies and processes which underpin food service delivery and management.

Learning Outcomes

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

1. Demonstrate the skills and knowledge required to critically evaluate the provision and management of food services in a health care setting;

2. Demonstrate a sound knowledge and application of the principles and practice of food service delivery and management in a health care setting, including menu planning, recipe standardisation, quality and portion control, human resources and financial management; and

3. Demonstrate an understanding of food and nutrition policies and how they apply to the food service environment.

Assessment Items

Prerequisites

None


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