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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.
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.
|2018||Semester One full semester||Internal||Auckland Campus|
|2019||Double Semester||Internal||Auckland Campus|
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