COURSE UNIT TITLE

: SANITATION AND HYGIENE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 4007 SANITATION AND HYGIENE COMPULSORY 3 0 0 4

Offered By

Tourism and Hotel Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Tourism and Hotel Management

Course Objective

Sanitation and hygiene course aims to give information about the application of cleaning standarts at foodservice operations and hotels. Course provides information both on personal hygiene and sanitation&hygiene applications at different areas of an operation such as commonly used spaces or production areas.

Learning Outcomes of the Course Unit

1   To describe sanitation and hygiene
2   To explain how HACCP system functions
3   To describe basic elements about equipment sanitation and cleaning at food processing operations
4   To explain occupational health and safety measures at hotels and food operations
5   To explain national and international regulations about tourist safety

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Providing an outline of the course and introduction to course description of sanitation, hygiene; the importance of sanitation and hygiene, and a short introduction about foodborne ilnesses
2 Foodsafety measures from customer perspective
3 HACCP system Its components and its functioning -1-
4 HACCP system Its components and its functioning -2-
5 Foods associated with foodborne illness -1-
6 Foods associated with foodborne illness -2-
7 Midterm Exam
8 Midterm Exam
9 Basic elements of equipment cleaning and sanitizing in food processing operations
10 Introduction to Occupational Health and Safety System, definition of occupational disease and accident; historical evolution of the system
11 Dangerous substances in hotel operations, ergonomy for hotel workers
12 Tourist health, its components, national and international regulations -1-
13 Tourist health, its components, national and international regulations -2-
14 Presentation
15 Final Exam
16 Final Exam

Recomended or Required Reading

Temizlik Teknolojisi Kavram ve Uygulamalar- Tülay Polat Üzümcü, 2011, Detay Yayıncılık
The Essentials of Food Safety and Sanitation- David McSwane, Nancy R. Rue
Hotel Management-Educational and Environmental Aspects-Yogendra K. Sharma
Hotel Housekeeping Operations & Management by Raghubalan, Oxford University Press.

Planned Learning Activities and Teaching Methods

Lecture, watch videos about the real events and situations, to follow the up-to-date researches by reading the academic articles.

Assessment Methods

Successful / Unsuccessful

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

English

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Monday: 10:00-11:00
Wednesdays: 09.30- 10.30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 12 3 36
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 96

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555555
LO.2555555
LO.3555555
LO.4555555
LO.5555555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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