Units
Dietetic Business Management
Unit code: XNB455
Credit points: 12
Information about fees and unit costs
Availability
| Semester | Available |
|---|---|
| 2013 Semester 1 | Yes |
| 2013 Semester 2 | Yes |
Sample subject outline - Semester 1 2013
Note: Subject outlines often change before the semester begins. Below is a sample outline.
Rationale
Management and business skills are key requirements for competent practice. At this time there is increased emphasis on resource management at all levels of practice. This is true across all domains of clinical dietetic practice, individual case management, community public health nutrition and foodservice management. This unit reinforces the professional requirements of business and management competencies prior to entry to the profession. It is linked to PUB822 Food Service Management however business management principles apply to all 3 domains of practice and this unit also complements PUB606 Dietetic Leadership and Management.
Aims
To develop management, business and entrepreneurial competencies required for professional practice in dietetics.
Objectives
Throughout all aspects of this unit, sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate. On completion of this unit, you will be able to:
- Apply organisational and financial skills by working in teams to produce a product or project.
- Apply critical and creative thinking to effective problem solving by identifying a service improvement in practice
- Develop a business case to justify program, service, product or procedure.
- Apply marketing principles to products or programs
- Evaluate, document and communicate outcomes of quality activity.
Content
Major topics include: professionalism, general management theory, financial management in nutrition services, including development of a business plan, hierarchy of plans, organising functions, leadership team building in nutrition services, management of change, assertiveness, total quality management.
Approaches to Teaching and Learning
This is an advanced unit designed to complement your practice in food service management however the quality management principles can be applied to any aspect of your practice, including community public health and acute care management. You are expected to participate as professionals, to come prepared and to use experiences in your professional practice units to inform your learning. Teaching methods include lectures, discussions, seminars, self directed learning. Lecture materials, additional references and study questions will be provided.
This unit will be offered in a block format for 5 weeks to fit in with other final year professional practice units in Semester 1 and 2. There will be minimal lecture content and students will be expected to attend tutorial sessions each week. Students will be expected to work on a business proposal for the major assessment task which will involve dietetic and other stakeholders, and undertake a quality activity in one area of dietetic practice. Use of the Blackboard site will be encouraged.
Assessment
There are three assessments for this unit.Feedback will be given to students in class for Assessment Item 1. Oral and written feedback will be given on the oral presentation in class and the report will be returned with criteria sheet via Assignment Minder.
Assessment name:
Report
Description:
Draft Business Case
Formative and summative assessment
Students will be asked to draft an individual business plan case for a project using a class template.
Relates to objectives:
2-3
Weight:
20%
Internal or external:
Internal
Group or individual:
Individual
Due date:
Week 1
Assessment name:
Project (applied)
Description:
Quality Review Activity
Summative assessment
Students will undertake a structured dietetic quality review with an organisation.
Relates to objectives:
2, 5
Weight:
40%
Internal or external:
Internal
Group or individual:
Group
Due date:
Week 5
Assessment name:
Report
Description:
Business Plan
Summative assessment
Students will prepare an individual business plan for a project/new buisness, building on the business case prepared in Assessment Item No 1.
Relates to objectives:
1-5
Weight:
40%
Internal or external:
Internal
Group or individual:
Individual
Due date:
Week 5
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
CMD readings
Hudson, Nancy R. Management Practice in Dietetics, 2nd Ed, 2005, Barnes & Noble
King, K. The Entrepreneurial Nutritionist, 2nd Ed. 2010, Wolvers-Lippincott.
Risk assessment statement
Risks may be associated with field trips or industrial visits.
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
