Hospitality and Tourism Human Resource Management I (Core)


The course aims at providing students with knowledge on food hygiene, food safety and sanitation. It therefore looks at physical, biological and chemical hazards in food that result from improper processing, packaging, handling and storage. This course also aims at teaching students how to properly clean food plants, equipment and facilities. Some of the topics to be treated are microorganisms and their relationship with sanitation, sources of food contamination, Hazard Analysis and Critical Control Points (HACCP), personal hygiene, cleaning and food storage.