HOSP220 - Sanitation/Purchasing

Credits: 3

This course is presented to the students in two specific modules. The first module introduces students to the cause of food borne illness, actions to prevent illness by proper food protection and personal hygiene of food handlers in the restaurant field, the laws for consumer protection, and standards for employee working conditions. This is a module that is certified by following the guidelines of ServSafe as recommended by the National Restaurant Association. The second module reviews with students the various grades, types and varieties of food equipment and furniture needed for a resort facility. Areas of study cover cost controls and yield formulas, centralized procurement, writing specifications, product identification, packaging and pricing.

Prerequisites

Introduction to Hospitality Management

Required course for