151.743 Foodservice Management (15 credits)

An introduction to the principles of food service management with a focus on the development of small and large scale cooking skills, menu planning and recipe manipulation for the purpose of achieving dietary modifications. Other managerial aspects will also be explored, including various food service systems, organisational design, leadership, motivation, negotiation, resource management, and decision making skills.

Requirements Requirements help

Note: 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.

Offerings Offerings help

Year Semester Mode Location
2018 Semester One full semester Internal Auckland Campus
2019 Double Semester Internal Auckland Campus

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