Food Service Management (NTDT5305)


The course introduces students to the principles of Food Service Management including food service systems, food safety, food service across the continuum of care and special populations, accreditation and standards, menu and recipe development and assessment, nutrition promotion and marketing, and management and leadership in food service. 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


Practice classes and lectures average 4 hours per week.


Practical task (30%), Major project (50%), Minor project (20%)

Faculty/department permission required?


Unit of study rules


NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602


NTDT5307 and NTDT5608

Study this unit outside a degree

Non-award/non-degree study

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.

Cross-institutional 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.