COURSE UNIT TITLE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Tourism 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

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Main Reference:
Alli, B.O., 2001. Fundamental principles of occupational health and safety, International Labour Office, Geneva.

Other References:
Lelieveld, H. L. M., Holah, J. T., & Napper, D. (2014). Hygiene in food processing: Principles and practise. Sawston: Woodhead.
Lelieveld, H. L. M., Mostert, M.A., Holah, J. T. (2005). Handbook of Hygiene Control in the Food Industry . Cambridge: Woodhead.
Motarjemi Y, 2014. Hazard Analysis and Critical Control Point System (HACCP), in Food Safety Management, A Practical Guide for the Food Industry, 1st Edition, Academic Press
World Health Organization, 2012. International travel and health: situation as on 1 January 2012.

Planned Learning Activities and Teaching Methods

Lectures, homework, presentations

Assessment Methods

Successful / Unsuccessful

Further Notes About Assessment Methods

Will be announced.

Assessment Criteria

Will be announced.

Language of Instruction

English

Course Policies and Rules

Will be announced.

Contact Details for the Lecturer(s)

Will be announced.

Office Hours

Will be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes