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Hospital food service management

Course Description: This program provides fundamental knowledge of hospital food service management, covering operations, menu planning, purchasing, inventory, and food preparation. Students will also learn about patient meal delivery, waste management, food safety, quality assurance, and accreditation standards necessary for effective and safe food services in hospitals.
Credits: 2
Prerequisites: CNUT421
Objectives of the course :

Provide students with fundamental knowledge in hospital food service management, covering operations, menu planning, purchasing, meal delivery, and safety practices to ensure quality and regulatory compliance in healthcare settings.

Course outputs :

1. Recognition of national and international nutritional standards for evaluating and improving food service systems.
2. Applying knowledge to food service department operations to effectively manage and improve department functions.
3. Ability to analyze and apply management processes in food services, focusing on health specifications, menu planning, and evaluation.
4. Application of basic concepts in food science with the application of techniques in quality assurance and sensory analysis.

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  • Last updated: 2026-06-30

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