Food Service Management (NTDT5305)
UNIT OF STUDY
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.
Further unit of study information
10 hours practical classes per semester, 4 hours lectures per week.
Practical task (30%), Major project (50%), Minor project (20%)
Faculty/department permission required?
Unit of study rules
Prerequisites and assumed knowledge
NTDT5601 and NTDT5503 and 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.
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.