Food Service Management (NTDT5305)
UNIT OF STUDY
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 in clinical, community, industry and commercial applications.
Our courses that offer this unit of study
Further unit of study information
10 hours practical classes per semester, 4 hours lectures per week.
Practical assignments (15%), minor projects (30%), major project (55%)
Faculty/department permission required?
Unit of study rules
Prerequisites and assumed knowledge
NTDT5601, NTDT5503, NTDT5604 and NTDT5602
NTDT5307 and NTDT5608
Study this unit outside a degree
If you wish to undertake one or more units of study (subjects) for your own interest but not towards a degree, you may enrol in single units as a non-award student.Find a non-award course for this unit of study
If you are from another Australian tertiary institution you may be permitted to underake cross-institutional study in one or more units of study at the University of Sydney.Find a cross-institutional course for this unit of study