units

BND4021

Faculty of Medicine, Nursing and Health Sciences

Undergraduate - Unit

This unit entry is for students who completed this unit in 2013 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

print version

6 points, SCA Band 2, 0.125 EFTSL

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LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
Monash Passport categoryIndustry Linkage (Act Program)
OfferedClayton First semester 2013 (Day)
Coordinator(s)Prof Helen Truby and Ms Andrea Bryce

Synopsis

This units focuses on the role and management of food service systems, and uses the food service setting as a context for a study of general management principles. The student will gain an understanding of food service systems, and the provision of food services in institutional settings, including purchase of contracted services. The relationship between clinical dietetics and food services, and meeting client needs will be considered. Topics will include human resource management, institutional food and nutritional policy, menu design and assessment, regulatory and accreditation requirements, industrial relations, recruitment and staff management, budgeting and quality management.

Outcomes

  1. Compare various systems available for provision of food services in healthcare settings
  2. recognise opportunities to improve nutrition and food standards within a food service;
  3. explain the operation of food service system from ordering to consumption;
  4. advise clients how to provide safe and nutritious foods in a food service operation.
  5. implement activities to support delivery of quality nutrition and food standards within food service;
  6. evaluate and disseminate results of food service activities;
  7. describe the key regulatory and accreditation systems relevant to food service management.

Assessment

Assignments: 75%
E-learning activities 25%
An overall pass mark in the practice placement assignment, is required to pass the unit.

Chief examiner(s)

Prerequisites

Completion of Years 1, 2 and 3 of the Bachelor of Nutrition and Dietetics or its equivalent