Food Service Management
NTDT5305
The course introduces students to the principles of Food Service Management including food safety, nutrition marketing, technology in foodservice, food regulations, foodservice across the continuum of care, foodservice for special populations, menu and recipe assessment, menu and recipe development, and management and leadership in foodservice. Students gain knowledge, as well as practical skills and clinical, community, industry and commercial applications.
Unit of study details
Unit of study level: Postgraduate
Credit points: 6
Commencing semesters: 2
Further unit of study information
Unit of study handbook: NTDT5305
Costs and scholarships information: Costs and Scholarships
Final dates to withdraw from units of study: Census Dates
Available for study abroad and exchange: Yes