Outline

Overview

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 in food service. Students gain knowledge, as well as practical skills in clinical, community, industry and commercial applications.

Unit details and rules

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602
Corequisites ?	NTDT5307 and NTDT5608
Prohibitions ?	None
Assumed knowledge ?	None
Available to study abroad and exchange students	Yes

Teaching staff

Coordinator	Luke Gemming, luke.gemming@sydney.edu.au

Type	Description	Weight	Due	Length
Online task	Mid Semester Test Short answer and MCQ style quiz	25%	Week 07 Due date: 28 Sep 2020 at 13:00	1 hour
Outcomes assessed:
Assignment	Menu review Report	40%	Week 08	8 pages
Outcomes assessed:
Assignment	Practical Home Cooking Task and Oral Presentation Submission and oral presentation	0%	Week 08 Due date: 16 Oct 2020 at 11:59	2 pages, 3 min oral in class
Outcomes assessed:
Assignment	Food preparation Report	35%	Week 12	6 pages
Outcomes assessed:
= group assignment ?

Assessment summary

Food preparation: This assessment task requires students to demonstrate their knowledge and understanding of food service systems through a series of written reflections and standardised recipes.
Menu review: The menu review of a hypothetical aged care facility is the major assessment task for this unit of study, which requires students to draw from food service knowledge and resources presented throughout the semester.

Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

For more information see guide to grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The Current Student website provides information on academic integrity and the resources available to all students. The University expects students and staff to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

Use of generative artificial intelligence (AI) and automated writing tools

You may only use generative AI and automated writing tools in assessment tasks if you are permitted to by your unit coordinator. If you do use these tools, you must acknowledge this in your work, either in a footnote or an acknowledgement section. The assessment instructions or unit outline will give guidance of the types of tools that are permitted and how the tools should be used.

Your final submitted work must be your own, original work. You must acknowledge any use of generative AI tools that have been used in the assessment, and any material that forms part of your submission must be appropriately referenced. For guidance on how to acknowledge the use of AI, please refer to the AI in Education Canvas site.

The unapproved use of these tools or unacknowledged use will be considered a breach of the Academic Integrity Policy and penalties may apply.

Studiosity is permitted unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission as detailed on the Learning Hub’s Canvas page.

Outside assessment tasks, generative AI tools may be used to support your learning. The AI in Education Canvas site contains a number of productive ways that students are using AI to improve their learning.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Weekly schedule

WK	Topic	Learning activity
Week 01	Introduction to food service management (FSM)	Lecture (3 hr)
Week 01	Food service production and distribution systems	Lecture (3 hr)
Week 02	Accreditation and standards (general)	Lecture (3 hr)
Week 03	Accreditation standards therapeutic	Lecture (3 hr)
	Recipe development and modification	Workshop (3 hr)
	Menu ordering systems and nutrition informatics and technology in food service	Lecture (3 hr)
Week 04	Menu planning and assessment (LG)	Workshop (3 hr)
Week 04	Management in food service	Lecture (3 hr)
Week 05	Measuring customer satisfaction	Lecture (3 hr)
Week 05	Managing allergens	Lecture (3 hr)
Week 06	Food safety, handling and hygiene: part 1	Lecture (3 hr)
Week 06	Food safety, handling and hygiene: part 2	Lecture (3 hr)
Week 07	Mid Semester Test	Online class (1.5 hr)
Week 07	Food services in residential aged care facilities + Menu review group study time	Lecture (3 hr)
Week 08	Student Meal Logger Presentations	Presentation (3 hr)
Week 08	Student Meal Logger Presentations + Food Preparation Task Overview	Presentation (3 hr)
Week 09	HealthShare NSW and Food Service - Roles and Year 2 Projects	Tutorial (1 hr)
Week 10	Food Preparation Task - Workshop	Tutorial (3 hr)
Week 10	Cooking labs Allocation	Practical (4 hr)
Week 11	Cooking labs Allocation	Practical (4 hr)
Week 12	Cooking labs Allocation	Practical (4 hr)
Week 12	Cooking Labs Allocation	Practical (4 hr)

Attendance and class requirements

Students must attend 80% lecturers and attend all practical cooking labs.

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Learning outcomes

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

LO1. demonstrate a comprehensive understanding of food service systems and the interconnected relationships of food service systems
LO2. explain the role of food service in ensuring patients receive appropriate and safe foods, fluids and nutritional care in healthcare facilities
LO3. use, develop and modify standardised recipes according to dietary specifications and take into account the constraints of food service systems
LO4. utilise and evaluate nutrition standards and guidelines in recipe development, menu planning and menu assessment
LO5. explain the process of continuous quality improvement including the monitoring of quality improvement strategies, tools available and the use of benchmarks in evaluating performance
LO6. explain the complexity that allergens add to the food service system, impact on foods provided to patients and procedures, and tools used to minimise and manage risk
LO7. outline the risks of food borne illness, strategies to reduce risk, and evaluate risks to develop basic HACCP plans for food safety programs
LO8. describe the roles of management within food service, explain the attributes of good management and how to apply the different management functions
LO9. illustrate the potential positive and negative impacts of marketing strategies on the types of food consumers purchase for consumption and be aware of the marketing strategies that may be used or restricted to promote health.

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Alignment with Competency standards

Outcomes	Competency standards
	National Competency Standards for Dietitians in Australia (2015) - 1.1.1. Reviews and evaluates the impact of own practice on improving nutritional health. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice. 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
	National Competency Standards for Dietitians in Australia (2015) - 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations. 4.1.3. Translates technical information into practical advice on food and eating and other relevant topics. 4.1.5. Communicates clearly and concisely to a range of audiences using a range of media. 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies. 4.2.2. Identifies, builds relationships with and assists in implementing plans with key stakeholders who have the capacity to influence food intake and supply. 4.3.2. Participates in collaborative decision making, shared responsibility, and shared vision within a team. 4.3.5. Actively promotes the role of a Dietitian and the broader profession of nutrition and dietetics.
	National Competency Standards for Dietitians in Australia (2015) - 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
	National Competency Standards for Dietitians in Australia (2015) - 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
	National Competency Standards for Dietitians in Australia (2015) - 3.1.2. Gathers, critiques, uses and shares research and information to support sound decision making with key stakeholders. 3.1.3. Applies problem-solving skills to create realistic solutions to nutrition problems or issues. 3.2.1. Identifies and selects appropriate research methods to investigate food and nutrition problems. 3.2.3. Collects, analyses and interprets qualitative and quantitative research and evaluation data. 3.2.4. Accurately documents and disseminates research, quality improvement and evaluation findings. 4.1.1. Practises in a manner that encompasses the needs, preferences and perspectives of others. 4.1.2. Demonstrates empathy and establishes trust and rapport to build an effectiven relationship with client, carers, families, colleagues, community and other key stakeholders. 4.1.4. Adapts and tailors communication appropriately for specific audiences. 4.3.1. Promotes a high standard of nutrition care, while respecting the goals and roles of clients and other professionals, key stakeholders or groups. 4.3.2. Participates in collaborative decision making, shared responsibility, and shared vision within a team. 4.3.5. Actively promotes the role of a Dietitian and the broader profession of nutrition and dietetics.
	National Competency Standards for Dietitians in Australia (2015) - 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
	National Competency Standards for Dietitians in Australia (2015) - 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
	National Competency Standards for Dietitians in Australia (2015) - 4.1.4. Adapts and tailors communication appropriately for specific audiences. 4.1.5. Communicates clearly and concisely to a range of audiences using a range of media. 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies. 4.2.2. Identifies, builds relationships with and assists in implementing plans with key stakeholders who have the capacity to influence food intake and supply. 4.2.3. Empowers individuals, groups and/or the broader community to improve their own health through engagement, facilitation, education and collaboration. 4.3.1. Promotes a high standard of nutrition care, while respecting the goals and roles of clients and other professionals, key stakeholders or groups. 4.3.2. Participates in collaborative decision making, shared responsibility, and shared vision within a team. 4.3.3. Shares responsibility for team action, recognising the diverse roles and responsibilities other team members play. 4.3.4. Guides and supports other team members and peers.
	National Competency Standards for Dietitians in Australia (2015) - 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.2. Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations. 4.3.5. Actively promotes the role of a Dietitian and the broader profession of nutrition and dietetics.

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

Revised cooking tasks and revised core lecture content improved.

Additional information

Site visit guidelines

Site visit guidelines for this unit are provided for the tour of the Royal Prince Alfred Hospital Tour and practical cooking labs completed at TAFE Ultimo

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

General laboratory safety rules

No eating or drinking is allowed in any laboratory under any circumstances
A laboratory coat and closed-toe shoes are mandatory
Follow safety instructions in your manual and posted in laboratories
In case of fire, follow instructions posted outside the laboratory door
First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: unihealth.usyd.edu.au/

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

NTDT5305: Food Service Management

Semester 2 Early, 2020 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect