2543 - 餐旅衛生安全 英授 Taught in English

Hospitality Sanitation

教育目標 Course Target

By the end of the course the student will be able to:
•Explain how quality in foodservice, customer service and concern for the well being of the general public are impacted by food safety;
•Identify and explain the role of microorganisms and emerging pathogens in food safety;
•Understand the application of food safety principles in a foodservice operation;
•Develop a basic HACCP plan for a foodservice operation using the seven principles of HACCP and effective use of resources;
•Develop a employee training module;
•Identify safety laws and regulations that impact the hospitality industry;
•Use effective communication skills (oral, written, electronic).

By the end of the course the student will be able to:
•Explain how quality in foodservice, customer service and concern for the well being of the general public are impacted by food safety;
•Identify and explain the role of microorganisms and emerging pathogens in food safety;
•Understand the application of food safety principles in a foodservice operation;
•Develop a basic HACCP plan for a foodservice operation using the seven principles of HACCP and effective use of resources;
•Develop a employee training module;
•Identify safety laws and regulations that impact the hospitality industry;
•Use effective communication skills (oral, written, electronic).

課程概述 Course Description

Food safety has become an issue of special importance
for the retail food industry including restaurants,
hotels, institutional facilities, vending companies,
supermarkets, and convenience stores, etc. However,
there are many opportunities for food to be contaminated
between production and consumption in retail food
establishments, and then, these contaminations might
cause foodborne diseases outbreak. This curriculum
for food safety and applying the HACCP system to the
food process is versatile enough to handle all segments
in restaurants and hotels.

Food safety has become an issue of special importance
for the retail food industry including restaurants,
hotels, institutional facilities, vending companies,
supermarkets, and convenience stores, etc. However,
There are many opportunities for food to be contaminated
between production and consumption in retail food
Establishments, and then, these contaminations might
cause foodborne diseases outbreak. This curriculum
for food safety and applying the HACCP system to the
food process is versatile enough to handle all segments
in restaurants and hotels.

參考書目 Reference Books

Essentials of food safety and sanitation.
David McSwane, Nancy R. Rue, Richard Linton
Person Prentice Hall
ISBN: 0-13-119659-6

食品安全與衛生管理.
作者:David McSwane, Nancy R. Rue, Richard Linton
譯者:李學愚、沈玉振
品度圖書
ISBN:957-8248-60-1

Essentials of food safety and sanitation.
David McSwane, Nancy R. Rue, Richard Linton
Person Prentice Hall
ISBN: 0-13-119659-6

Food safety and health management.
Author: David McSwane, Nancy R. Rue, Richard Linton
Translator: Li Xueyu, Shen Yuzhen
Pindu Book
ISBN:957-8248-60-1

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
Class participation
Class participation
5
Assignments
Assignments
25
Mid term exam
Mid term exam
30
Final exam
Final exam
30
Quiz
Quiz
10

授課大綱 Course Plan

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相似課程 Related Courses

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課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 2543
  • 學分 Credit: 0-3
  • 上課時間 Course Time:
    Friday/1[M106] Monday/6,7[M108]
  • 授課教師 Teacher:
    李貴宜
  • 修課班級 Class:
    餐旅系1
  • 選課備註 Memo:
    不開放推廣部隨班附讀
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 65 人

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