151743

Foodservice Management

An introduction to the operational aspects of food service systems, principles of management and their application to food service to optimise nutrition, health and well-being. Students will develop practical skills within various food service systems as well as managerial skills to optimise service quality.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

151743

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

700-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subject

Nutritional Science

Course planning information

Course notes

All assessments are compulsory.

General progression requirements

You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Adapt a range of food service systems to meet specified/relevant client and stakeholder needs.
  • 2 Apply knowledge and principles of food safety legislation and hygiene standards to manage and evaluate the service of safe food.
  • 3 Describe and discuss the functions of equipment in large scale kitchens and be able to apply these in layout and workflow planning in a standard food service operation.
  • 4 Develop large-scale menus to meet specified/relevant client and stakeholder needs.
  • 5 Apply specified/relevant management principles to a food service setting.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Written Assignment 2 3 5 25%
Written Assignment 1 4 25%
Exam College/GRS-based (not centrally scheduled) 1 2 3 4 5 50%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.

Compulsory

FOOD SERVICE MANAGEMENT: PRINCIPLES AND PRACTISES

Author
PAYNE-PALACIA, J. & THEIS, M.
ISBN
9781292104195
Edition
13TH EDITION
Publisher
PEARSON

Highly recommended

PROFESSIONAL FOOD SERVICE

Author
DUNCAN, P. & JENSEN, J.
ISBN
9781442527423
Edition
2ND EDITION
Publisher
Pearson

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