This module builds on previous acquired knowledge from the module 'Food Science and Food Skills'. It will further extend theory and practice of food service systems and management that is integral for dietetic practice in clinical, community, industry and commercial settings. Food composition, food safety, food standards, menu planning and recipe development will be critically examined. Research and problem solving skills will be employed in the completion of food service activities and a food service project. The food service placement will allow the students to apply concepts, theories, guidelines and policies into the practice of delivering a safe and nutritious food supply from an organisation's food service system. It will ensure students will develop skills in managing and assisting with menu planning, with the provision of therapeutic meals to influence and contribute to the food service system. Students will undertake a 2 week placement practical where concepts introduced in the lectures and workshops will be applied in the clinical setting. The placement will also provide students with the opportunity to complete a research project in food service. This is not a PARE placement.

Food service management guidelines and policies; Dietitians role in Food Service; Food Service Production and delivery systems; Menu Management systems; Therapeutic menu planning and review; Quality Assurance in Food Service; Food Safety. The theory component is delivered in Semester 2 pre-semester week - 24 hours of lectures/practical's and workshops -run over 4 days followed by a 2 week food service placement (week 1 and 2 of Semester 2) = 70 hours (to include food service activities and a food service project) and 60 hours of self-directed learning This is not a PARE placement.

1. Apply theories and knowledge of food service systems to dietetic practice and understand the regulatory and accreditation processes in food service management. 2. Develop and critically evaluate the food service needs for healthy and clinical populations considering the food service system/s in place/available. 3. Design, implement and evaluate menu plans for the delivery of safe, nutritious and appetising food to meet individual and group needs. 4. Develop and apply knowledge regarding kitchen equipment and design, portion control, food safety and financial management of food service operations. 5. Understand the roles and responsibilities of the various stakeholders and personnel in the implementation and food service system. 6. Critically evaluate quality control measures in delivering an efficient, safe and nutritious food service system. 7. Undertake, evaluate and present the results of activities that support the delivery of quality nutrition and meet food standards in a food service system. 8. Apply critical thinking, research practice skills and innovative problem solving in addressing and resolving food service challenges. 9. Demonstrate an ability to work autonomously and where needed work collaboratively and communicate effectively with food service personnel, multidisciplinary teams and food service consumers

Reflect on professional and personal communication and teamwork skills for the effective integration of food service knowledge into the suite of tools available for effective dietetic practice.

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Lectures, Workshops/Tutorials, Self-directed learning, Placement