Nutrition and Food Service Management 5
Integrated course, 2.00 ECTS
The course provides knowledge in the following fields
--> calculations in the field of food science, nutrition and nutrition therapy for children and adolescents, nutrition therapy in theory and practice. (calculation of energy and nutritional value, recipe and meal plan design)
--> preparation of meals in accordance with recommendations of the applicable rationalisation scheme, preparation of meals in accordance with requirements of nutrition therapy, application of special products in nutrition therapy and target group specific presentation,
--> organisation of operational procedures (e.g. production processes, personnel management, kitchen organisation, distribution methods/catering, IT/information logistics, software programs for calculating nutritional value),.
Specialist literature (latest editions):
Souci, Fachmann, Kraut, Nährwerttabellen
Duch, Handlexikon der Kochkunst
Wagner, Hilt, Die Großküche
Schlüter, Managementsysteme in der Lebensmittelwirtschaft
Reischl A. et al., Ernährungbewusst, aktuell, lebensnah
Bauer et al., Speisen- und Menükunde, Kochen
Schütterle R., Vollwertkost
Bober S., Marketing – Management in der Gemeinschaftsgastronomie
DACH, Referenzwerte für die Nährstoffzufuhr
Elmadfa I. (Hrsg.), Die Große GU Nährwert Kalorientabelle 2006/2007
Lecture, own experience, PC-based calculation of recipes and meal plans, kitchen
Students acquire basic and advanced knowledge of nutrition and food service management in a preventive and dietetic context.
On completion of the module students will be able to:
--> prepare recipes and meal plans including calculation of nutritional value based on the significance of the individual food groups, taking into account regional and individual eating habits as well as institutional and economic framework conditions.
Mode of delivery
Assessment methods and criteria
written/oral exam and practical examination