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Food Service Systems Management
FNH 440
Section: 001
Instructor: Laura Cullen
Office: FNH 214
Office Hours: Monday 1700 – 1800 or before class by appointment
Class Schedule: Monday 1500 - 1700 hours
Important Course Pages
Lecture Notes
Course Discussion

Learning Outcomes:

At the completion of this course students will:

  1. Working in an assigned group, apply foodservice management theory and obtain practical experience in a food service operation, through co-ordination of a special theme event at an off-site location.
  2. Identify the systems that comprise a food service operation and the role of the manager (FS Manager/Administrative Dietitian) in controlling these systems.
  3. Apply skills in menu planning, recipe development and food costing, production scheduling and creation of food safety plans
  4. Recognize how the menu influences all aspects of food service system operations including labour allocation.
  5. Demonstrate the importance and inter-relationship of these systems in all areas of a food service operation to manage department resources effectively.
  6. Identify the concepts of human resource and labour management including working in a unionized environment.

Course Evaluation

  1. Major group-project (total of 30%)
    • Evaluation by facility advisor (10%)
    • Group presentation (fun) to the class (peer reviewed) (5%)
    • Written report (15%)
  2. Group assignments related to major project (10%)
    • Recipe development, costing and specifications (5%)
    • Production schedule (5%)
  3. Group assignments (independent of major project) (40%)
    • Menu planning analysis and critique (20%)
    • Food Recall case study (10%)
    • Dealing with change case study (10%)
  4. Individual assignment – Equipment specification (10%)
  5. Food Safety plans (note these are to be included as part of major report but an individual mark is assigned for this assignment (5%)
  6. Peer evaluation (project group members) (5%)

Note that a final grade will not be submitted unless a peer evaluation form for each group member is completed and submitted to the instructor through ‘Connect’.

Late assignments will not be marked and receive a zero grade unless prior arrangements have been made with the instructor.

All assignments to be submitted electronically by one group member, to ‘Connect’ (paper copies are not required). Point form or narrative style is acceptable, single space, minimum 12 font. Marked assignments will be returned to all group members via the discussion board.

Aim to be concise in reports and assignments. Format written assignments as a business report (aim for quality not quantity) rather than as an essay. All will be evaluated for content, grammar and spelling, not presentation.

All group members receive an identical grade for group work submitted.

In total, the major project constitutes 55% of the course grade.


Attendance at and active participation in-class, group assignments and the major project is expected. Class time will be used to review and apply the theory covered in the on-line lecture notes and text book.

Peer reviews are completed by each group member as part of the individual group project mark and will contribute 5% to the individual course mark awarded to each student. The peer assessment at the end of the semester is your opportunity to acknowledge the contribution of your team members.

For the major project (and therefore related assignments) groups have the option to ‘fire’ any team member who does not contribute equitably through a progressive discipline process under the guidance of the instructor. Note – any student fired from a group will be ineligible for assignments 1 and 2 listed above.

Textbooks (Required)

Payne-Palacio, J. & Theis, M. (2016), Food Service Management Principles and Practices, 13th Edition, Pearson.

Additional References

Hudson, Nancy. Management Practice in Dietetics, Wadsworth/Thompson Learning, 2000

Puckett Ruby Parker, Foodservice Manual for Health Care Institutions, 4th Edition, Wiley, 2013.

Spears, Marion C and Mary B Gregoire. Foodservice Organizations: A Managerial and Systems Approach, 8th Edition, Prentice Hall, 2013.

Worker’s Compensation Board of B.C.

Food Safe Level 2 (Advanced) Student Workbook, B.C. Ministry of Advanced Education Training and Technology, 1999, Revised 2013

Ensuring Food Safety – Writing Your Own Food Safety Plan – the HACCP Way: A Guide for Food Service Operators. B.C. Ministry of Health and Ministry Responsible for Seniors (available on the web as a pdf file)

Additional resources and web links are available in Connect.

Information for Students in the Dietetics Major:

This course, like all required courses in the Dietetics Major, contributes to coverage of the Integrated Competencies for Dietetic Education and Practice (ICDEP). All students in the Dietetics Major should refer to the Mapping of Curriculum to ICDEP page on the dietetics website to familiarize themselves with the requirements.

Academic Misconduct

The integrity of academic work depends on the honesty of all those who work in this environment and the observance of accepted conventions such as acknowledging the work of others through careful citation of all sources used in your work. Plagiarism - including self-plagiarism - and other forms of academic misconduct are treated as serious offences at UBC, whether committed by faculty, staff or students. You should be aware of the sections of the University Calendar that address academic integrity ( and plagiarism ( The UBC library also has a useful web-based Plagiarism Resource Centre that explains what plagiarism is and how to avoid it ( If you have questions or concerns about any of these policies or conventions in relation to how they apply to the work you do in this course, please discuss them with me.