Units

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Sample subject outline - Semester 2 2013

Note: Subject outlines often change before the semester begins. Below is a sample outline.

Rationale

Foodservice, its organisation and management is an important part of the food and nutrition system in a nation. Foodservice management is relevant for students in dietetics, environmental health, public health and professionals in the field wishing to strengthen their theoretical frameworks. It is one of the three facets of dietetics practice and an understanding of this field is essential for all practitioners. It is also critical that those who wish to specialise in food safety issues and management understand how foodservice is organised and managed so that their supervision and advice are pertinent. For public health practitioners there is a growing need to have an understanding of issues which underpin foodservice delivery, as more and more of the population choose food away from home.

Aims

The aim of this unit is to develop an appreciation of the complexity of the provision of food to groups of people and to gain a general understanding of management principles that can be applied in other settings.

Objectives

Throughout all aspects of this unit you will be expected to demonstrate sensitivity to, and an understanding of, cultural and gender-related issues as appropriate. On completion of this unit you will be able to:
1. demonstrate a knowledge of the theory and practice of foodservice management
2. formulate plans relevant to foodservice management
3. differentiate and contrast the role of foodservice personnel in a variety of foodservice settings
4. demonstrate an understanding of human resource management, financial management, kitchen design, quality control, food standards, hygiene regulations and safety procedures
5. assess foodservices using a variety of evaluation tools, including total quality management, best practice, benchmarking and quality assurance processes.
The unit will contribute to your development of the QUT generic attributes of graduates, as you will be able to develop or practice the following knowledge, skills and attitudes:
* possess coherent, extensive, theoretical and practical knowledge in at least one discipline area
* be able to retrieve, evaluate and use relevant information
* be able to use current technologies to advance your own learning
* possess a sense of community and professional responsibility
* value and promote truth, accuracy, honesty, accountability and ethical standards
* be confident about your ability to learn independently and interdependently
* accept responsibilities and obligations, assert individual rights and respect the rights of others.

Content

Major topics include: general management theory, hierarchy of plans, organising functions, group theory, leadership, staffing, controlling, organisation and planning in the foodservice, hospital environment, menu planning, purchasing and storing food, kitchen design, production systems, delivery systems, finance, computers in the foodservice, total quality management.

Approaches to Teaching and Learning

The unit is available for internal study. Teaching approaches use lectures, tutorials and field trips to become familiar with different foodservice management systems. The field trips form an integral part of the unit and are compulsory. You must complete three (3) trips each. These must include at least:
1. one hospital and
2. one food production facility.
You must complete the work sheets for the relevant trip and submit these as directed.

Assessment

There are three assessments to be completed throughout the semester.Assessment will be spaced throughout the semester to provide the opportunity for feedback on your learning at key points. You will be provided with feedback on each assessment item as you progress through the unit.

Assessment name: Examination (theory)
Description: You will be required to sit a final written, timed and invigilated exam comprising short answer questions based on all the learning outcomes for this unit.
Relates to objectives: 1-5
Weight: 50%
Internal or external: Internal
Group or individual: Individual
Due date: Examination Period

Assessment name: Professional Plans
Description: You will be required to critique a menu and provide a revised menu plan.
Relates to objectives: 2, 5
Weight: 25%
Internal or external: Internal
Group or individual: Group
Due date: Week 8

Assessment name: Report
Description: You will be required to undertake a small quality activity within a foodservice, and write your findings in a report.
Relates to objectives: 1,3,4
Weight: 25%
Internal or external: Internal
Group or individual: Individual
Due date: Week 12

Academic Honesty

QUT is committed to maintaining high academic standards to protect the value of its qualifications. To assist you in assuring the academic integrity of your assessment you are encouraged to make use of the support materials and services available to help you consider and check your assessment items. Important information about the university's approach to academic integrity of assessment is on your unit Blackboard site.

A breach of academic integrity is regarded as Student Misconduct and can lead to the imposition of penalties.

Resource materials

Recommended Text Books:

Capra, S and Hannan-Jones, M (2012). Foodservice Management Lecture Notes and Readings. Brisbane: QUT.

Gregorie, M.B. (2010) Foodservice Organizations: A managerial and systems approach, Pearson Sydney
References

A collection of references are held on the PUB506 Course Materials Database on QUT Blackboard

Risk assessment statement

As noted above, assessment for this unit will involve workplace-based assignment. You should be aware of and abide by the health and safety requirements of the workplace and you are expected to undergo any induction or other training provided in the workplace for employees or visitors to the workplace as appropriate. In addition, substantial computer-based work will be required. You should refer to the guidelines for safe work at VDUs contained in the SPH Guidelines to Students.

Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of semester.

Last modified: 13-Sep-2012