Bulacan State University SARMIENTO CAMPUS City of San Jose Del Monte Bulacan

Syllabus of Instruction in Bachelor of Science in Hotel and Restaurant Management

Course Code: Course Title: Course Credit: Course Description:

HRM 213 HYGIENE, SANITATION, AND SAFETY 3 Units

This course is designed to introduce the student to value safety, sanitation and hygiene principles, and sound practices. It provides an orientation on the various categories of hazard such as, garbage disposal procedures, pest management and accident prevention in establishment and factors involved in food safety, to prevent outbreak of food borne illnesses and intoxication. Using the hazard analysis control point (HACCP) as guidelines, the students are oriented towards the proper handling of food preparation, production, to service.

Prepared by: Mae Hyacinth B. Bautista Instructor

Approved by: Engr. Zenaida Buendia Campus Administrator

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I. 1. 2. 3.

ORIENTATION To familiarize the students with the Vision Mission Goals and Objectives of the university. To appreciate the values the university would like to impart to the students through the Vision Mission Goals and Objectives. To develop students competitiveness based on the VMGO set by the university.

Vision Mission Goals and Objectives of Bulacan State University

Discussion

II. COURSE OBJECTIVES General Objective: At the end of the course, the students is expected to: 1. To learn and understand the basic principles of food preparation and related information necessary for the development of desirable for preparation standards. 2. To describe steps to prevent food poisoning and food borne illness in food flow production from different food service operation. 3. To recognize the negative effects of non-observance of proper sanitation and understand the benefits derived from proper sanitation. 4. To know and understand factors that favor and inhibit the growth of microorganisms that can lead to food poisoning and food borne illnesses. 5. To know the definitions and other components of environmental sanitation and safety such as, waste management, indoor air quality and pest control. 6. To define and understand the Hazard Analysis Critical Control Point (HACCP), its importance, identify the elements practice and implementation of the system 7. To learn and understand food microbiology and other sources of contaminants. 8. To recognize the importance of sanitation safety and environmental awareness and competent implementation of the principles of effective food safety and sanitation.

Introduction

Discussion

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Course Content

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CH

Learning Objectives Conduct Orientation and Orientation Introduction of the course by reading the syllabus Learn the course requirements/ policies imposed by the instructor

Overview of the course requirement/ policies

Discussion

I. Definition and Importance of Sanitation and Food Safety Learning Objective

II. The Micro world Learning Objective

Significance of Food, Water, and Environmental Sanitation and Safety The Dangers of Food Borne Illness Socio-Economic Effects of Food Borne Illnesses. Importance of Reporting Food Borne Illnesses. Costs that maybe incurred by individual/family, business industry Costs and Cots to the Nation and Government. Preventing Food borne Illness How Food Become Unsafe The Keys to Food Safety Classification of Microorganisms and their Characteristic Microbial Contaminants Classifying Foodborne Illnesses Bacteria that Causes Foodborne Illesses Viral Agents of Foodborne Ilness Harmful Fungi Parasites and Protozoa that Causes Foodborne Illness, its Principal Symptoms and Implicated Foods Biological Contamination Chemical Contamination Physical Contamination The Deliberate Contamination of Food Food Allergens

Lecture Discussion Short Quiz

Lecture Discussion Short Quiz

III. Contamination, Food Allergens and Foodborne illness Learning Objective 1.

Lecture Discussion Short Quiz

Objectives VII. The Key Players in Tourism Planning and Development Learning Objective 1. Describe The key Players in Tourism Planning and development 2. Explain the key players in Tourism Planning and Development 3. Discuss the roles of the key Players in Tourism Planning and Development

Course Content The Key Players of Tourism Planning and Development a. Tourist b. The Host Population c. The Tourism Industry d. Government Agencies (at local, national, and international level) The Responsibility of the Tourist The rights of the tourist and the responsibility host community, government agencies and the tourism industry. Other Player In Tourism Planning and Development NGOs and Media

Activities

CH

Lecture Discussion Short Quiz

VIII. Tourism Impacts Learning Objective 1. Explain the economic impacts of tourism 2. Determine the socio-cultural impacts of tourism 3. Discuss the environmental impacts of tourism 4. Describe he control strategies that will help minimize the negative effects of tourism on the economy, on society, and on the environment.

Economic Impact Negative Economic Impact Economic Impact Control Strategies Socio- Cultural Impacts of Tourist Positive Socio-Cultural Impacts of Tourism Negative Socio-Cultural Impacts of Tourism Socio-Cultural Impact Control Strategies Environmental Impacts Positive Environmental Impacts Negative Environmental Impacts Environmental Impact Control Strategies

Lecture Discussion Short Quiz

IX. Collaboration and Partnership in Tourism Learning Objective 1. Define Collaboration and Partnership 2. Explain the potential benefits of collaboration and partnership

Meaning of Collaboration and Partnership Potential Benefits of Collaboration and Partnership

Lecture Discussion

3. 4.

Objectives Discuss the potential problems of Collaboration and Partnership Describe the pro-poor tourism projects

Course Content Potential Problems of Collaboration and Partnerships Pro-Poor Tourism (PPT) The Impact of Global Warming on Tourism The effect of Natural Disasters on Tourism The impact of Health Issue on Tourism Impact of Terrorist Attacks on Tourism The Future of Tourism Planning and Development

Activities Short Quiz

CH

X. The Future Tourism Planning Learning Objective 1. Describe the factors that affect the future direction of tourism 2. Explain the impact of Global Warming on Tourism 3. Describe the effects of the natural disasters on tourism 4. Discuss the impact of health issues on tourism

Lecture Discussion Short Quiz Film Viewing

5. 6.

Be acquainted with the impact of terrorist attacks on tourism Understand the future of tourism planning and development

XI. Preliminary Defense on Pre Feasibility Study Learning Objective Learn to put up new business for new tourism destination XII. Educational Tour/ Exposure Trip Learning Objective To be expose in tourism industry and learn the importance of tourism planning and development

Material and Resources in Pre-Feasibility Study

Pre-defense

12

Educational Tour in a place that is already success in tourism destination.

Seminar

32

XIII. Final Defense Learning Objective Learn to put up new business for new tourism destination and how to be successful in putting up a new tourism destination

Material and Resources in Feasibility Study

Final Defense

12

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References Tourism International Business by Robert Christi Mill copyright 2010 Tourism Destination Planning and Development by School of Travel Industry Management Principles of Tourism Part II (Updated Edition) by Zenaida L. Cruz, Ph.D. copyright 2005 published by Rex Book Store, Inc Tourism Planning and Development by Zenaida L. Cruz, Ph.D.

Resources

Evaluation

Course Requirement

Grading System Evaluation

Tourism Planning and Development by Harish Bhatt

Internet Book Magazine T.V Channel

Quizzes Term Examination Project Recitation/ Class Participation

Term Examinations Assignments/Projects Quizzes Recitation/Oral Reporting Attendance Pre-feasibility study Term Examinations Assignments/Projects Quizzes Recitation/Oral Reporting 30% Attendance Total 15% 100% 25% 20% 10%

Channel 25 Lakbay, IBC 13 Philippine Culture and History, Cable Channel History Channel,& Life Syle Living)

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Course Content

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