XNH356 Contemporary Management and Practice of Food and Nutrition Services


To view more information for this unit, select Unit Outline from the list below. Please note the teaching period for which the Unit Outline is relevant.


Unit Outline: Semester 2 2026, Kelvin Grove, Internal

Unit code:XNH356
Credit points:12
Pre-requisite:XNB148 and XNB149 and XNB250 and XNB252 and XNB346
Co-requisite:XNB347 and XNH348
Coordinator:Mary Hannan-Jones | m.hannan-jones@qut.edu.au
Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of the teaching period.

Overview

This unit is in the intermediate stage of your course and builds on studies in nutrition, food chemistry and technology and medical nutrition therapy. For nutrition and dietetics professionals, an understanding of nutrition and foodservices, their organisation and management are integral to advocating for improved health outcomes for individuals, groups and populations.
This unit develops your practical knowledge and skills in foodservice management, contemporary management principles, and systems approaches for high quality effective food and nutrition services. Your foodservice management knowledge and skills will be further extended in your Work Integrated Learning units in the final year of the nutrition and dietetic program.

Learning Outcomes

On successful completion of this unit you will be able to:

  1. Critically evaluate menu plans of foodservices across a range of diverse contexts to determine clinical and cultural safety of group menus included tailored options for individual needs.
  2. Translate complex technical information and findings to communicate using professional language, digital technology and formats appropriate for reporting to senior leadership teams.
  3. Critically analyse foodservice systems and approaches for culturally and clinically diverse groups in a range of settings.
  4. Critically evaluate the quality, sustainability and change management of foodservice management systems; propose and defend evidence-based recommendations for change in the design and delivery of food and nutrition services.
  5. Collaborate as a culturally responsive, reflective and effective team member in food and nutrition.

Content

This unit will cover the application of contemporary management and practice foodservice theory as it relates to food nutrition and dietetic settings, including:

  • Integration of food and nutrition services for groups including vulnerable, nutritionally dependant, culturally or otherwise diverse.
  • Food provisioning, menu planning, Nutrient Reference Values (as they apply to nutrition planning for groups), nutrition standards, evaluation and socio-ecological approaches to efficient and effective foodservices.
  • Interpretation of policy and quality standards for food provision in residential aged care, health care and other congregate care settings.
  • Foodservice systems to reduce malnutrition risk in vulnerable groups
  • Systems for large scale food provisioning, procurement, production, distribution, facility design, technology and digital systems
  • Systems for quality management, foodsafety, food safety legislation, risk and information management
  • Governance, legislative requirements, organisational design, contemporary human resource management, leadership, advocacy and change management
  • Business management, planning, marketing, costing and finance systems
  • Sustainability strategies in the delivery of food and nutrition services, including, corporate sustainability and reducing environmental footprint, life cycle analysis, food waste, food chains and reduction of greenhouse emissions
  • Professional and ethical practice, accountability, professional auditing, reporting and communication.

Learning Approaches

This unit engages you in your learning through an inquiry-based learning approach. The unit uses a blend of face-to-face (including interactive tutorials), online activities, industry service learning Work Integrated Learning (WIL) actvity in a small community foodservice and a fieldtrip to a large hospital foodservice, with these activities being integral and compulsory. You will be expected to engage with face to face and online content prior to weekly on campus sessions and WIL and fieldtrip activities.

Feedback on Learning and Assessment

Different forms of feedback will be provided throughout the semester including formal and informal, formative and summative assessment. You will receive grades using the criteria sheet as well as written comments. You are encouraged to speak with your unit co-ordinator/tutor before or after class or by email with any questions or concerns about the assessment items. Responses to frequently asked questions will be made available to all students through Canvas announcements. Tutorials include questions and activities that will provide feedback on knowledge and understanding to inform your assessment pieces. There will be time available in all tutorials for you to ask questions on any concepts covered during the lectures to enable clarification.

Assessment

Overview

This unit has three assessment tasks.  These tasks will prepare you for practice as dietitian/nutritionist and support your demonstration of competence in the final year of your course on your Work Integrated Learning placements in food and nutrition services.

Assignment information included on Canvas provides detailed criteria and tasks for completion of the assignment which you can check your work against to ensure all aspects are completed. You are encouraged to speak with the unit coordinator before or after class or to contact the unit coordinator by email with any questions or concerns about the assessment items. Responses to frequently asked questions will be made available to all students through Canvas announcements.

 

Unit Grading Scheme

7- point scale

Assessment Tasks

Assessment: Menu Planning and Assessment

This is a menu planning activity where you will be provided with a real life scenario typically confronted by dietitians advocating for improved foodservices for institutional groups. You will critique the food provision and provide revised menu plans using appropriate tools. You will be expected to write your findings and plans in a professional manner demonstrating problem solving skills and knowledge of the underpinning management issues.

This assessment is authentic, as it simulates menu reviews that dietitians prepare in practice for services.

This assignment is eligible for the 48-hour late submission period and assignment extensions.

The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.

Weight: 30
Length: 22 pages, maximum (comprising technical format including tables and summaries)
Individual/Group: Group
Due (indicative): Week 6
Related Unit learning outcomes: 1, 2, 5

Assessment: Foodservice quality assessment and review

You will undertake a small, structured quality activity within a foodservice undertaken as part of a work integrated learning activity, and write your findings in a report suitable for management. The report will include a reflection on the staffing, and quality management systems (including teamwork processes) in place at the foodservice.  Your report will include your own personal learning from undertaking the activity, including a perspective on how your experiences have informed your practice as a dietitian working collaboratively in this setting and the application of food safety legislation.

This assignment is authentic, as it replicates the quality assessments dietitians do in practice in foodservices.

This assignment is eligible for the 48-hour late submission period and assignment extensions.

The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.

Weight: 30
Length: 18 page standard template plus 1700 words
Individual/Group: Individual
Due (indicative): Week 11
Related Unit learning outcomes: 2, 3, 5

Assessment: Foodservice change proposal consultation critique - Dietitian briefing paper

Foodservices in institutions are complex, and often undergo reviews by internal or external consultants to assure efficiencies and right sizing. As a dietitian, it is important to be able to present your professional opinion to such reviews and or to provide advice to management in these scenarios. In providing these responses, it is important that you can articulate, and advocate for patient (client) focused foodservices, whilst being fully considerate of all aspects and practicalities of a contemporary high quality foodservice and its systems, alongside the resource challenges, change management challenges, sustainability implications and new and emerging technologies, systems and standards.

You will be provided with details of a change proposal for a foodservice, and write a 1800 critique (plus 2 page reference list) of the proposal in the form of a briefing paper from the perspective of the dietitian for the service. Your briefing paper will follow a standard template as used by the service.

Your authorship will be authenticated in this assessment.  Three weeks in advance of the due date, you will be required to submit a working draft, including your academic reference search history, and an updated version of your working documents with the final submission.

This assignment is eligible for the 48-hour late submission period and assignment extensions.

The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.

Weight: 40
Length: 1800 words (plus 2 page reference list)
Individual/Group: Individual
Due (indicative): Week 13
Related Unit learning outcomes: 3, 4

Academic Integrity

Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.

The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.

You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.

Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, ranging from a grade reduction to exclusion from QUT.

Requirements to Study

Requirements

This unit will require you participate in Work Integrated Learning activities off campus. As well as being responsible for your own travel arrangements, you will also be expected to wear professional clothing for these activities.

Blue Card

A blue card is required to complete this unit. A blue card confirms that you have passed a screening of your criminal history (the Working with Children Check) and have been approved to work with children and young people. For more information on the blue card and how to apply please visit the QUT website.

Resources

A range of resources and readings will be made available on Canvas and QUT readings.

Resource Materials

Prescribed text(s)

Gregoire, M. Patten, E. (2025) Foodservice Organisations: A Managerial and systems approach (10th edition) Pearson

Risk Assessment Statement

As noted above, assessment for this unit will involve a workplace-based assignment. You are expected to be aware of and abide by the health and safety requirements of the workplace. You are also expected to undergo any induction or other training provided in the workplace for employees or visitors to the workplace as appropriate. You will be required to meet mandatory requirements including those for vaccination and suitability for working with special groups, please see the Workplace Integrated Learning website for further details.

This unit will involve tutorial classes that will be held in a food laboratory area. You will be required to attend the induction session at the commencement of the semester where the safety precautions to be observed while working in the laboratory will be outlined. You are required to read the laboratory safety manual and sign the form indicating that you have read and understood the material contained in the manual. You are required to wear the prescribed safety and hygiene clothing at all lab-based sessions. For the purposes of this requirement, you must wear safe flat, closed in footwear, a long-sleeved chef's jacket, and protective headwear (a hair net). Hair nets will be provided in class.

Standards/Competencies

This unit is designed to support your development of the following standards\competencies.

National Competency Standards for Dietitians in Australia

1.1: Demonstrates safe practice

Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper


  1. Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper

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1.2: Demonstrates ethical and legal practice

Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper


  1. Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper

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1.3: Demonstrates leadership

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1.4: Demonstrates management

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  1. Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper

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1.5: Demonstrates cultural safety and responsiveness

Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper


  1. Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper

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2.1: Adopts an evidence-based approach to dietetic practice

Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper


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2.2: Applies the nutrition care process based on the expectations and priorities of clients

Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper


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2.3: Influences food systems to improve the nutritional status of clients

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3.1: Conducts research, evaluation, and qualitymanagement processes

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4.1: Communicates appropriately with people from various cultural, socioeconomic, organisational and professional backgrounds

Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper


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4.2: Builds capacity of and collaborates with others to improve nutrition and health outcomes

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4.3: Collaborates within and across teams effectively

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Course Learning Outcomes

This unit is designed to support your development of the following course/study area learning outcomes.

XN45 Bachelor of Nutrition and Dietetics (Honours)

  1. Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper
  2. Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper
  3. Communicate and translate complex food and nutrition information effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper
  4. Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review
  5. Conduct research with some independence that challenges, advances, builds capacity and assures quality in food, nutrition and dietetic practice, disseminating findings with individuals, interdisciplinary teams, stakeholders and communities.
    Relates to: Foodservice change proposal consultation critique - Dietitian briefing paper

XN90 Master of Nutrition and Dietetics

  1. Synthesise and apply specialised theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, curated to respond to a diverse range of contexts and audiences.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper
  2. Critically analyse, reflect on, and integrate evidence-based research and practice to generate and evaluate creative, informed, client-centred and sustainable solutions to dynamic and complex current and emerging food, nutrition and dietetic problems.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper
  3. Communicate and justify expert interpretations, translating complex food and nutrition information, theories and frameworks effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review, Foodservice change proposal consultation critique - Dietitian briefing paper
  4. Enact inclusive, clinically advanced and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working independently and collaboratively to initiate, lead and manage innovative and entrepreneurial investigations and advances in food, nutrition and dietetics.
    Relates to: Menu Planning and Assessment, Foodservice quality assessment and review
  5. Plan and execute a substantial research-based project and/or scholarship that challenges, advances, builds capacity and assures quality in food, nutrition and dietetic practice, disseminating findings with individuals, interdisciplinary teams, stakeholders and communities.
    Relates to: Foodservice change proposal consultation critique - Dietitian briefing paper