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TUP HRM 111 Risk Management As Applied To Safety Security and Sanitation
TUP HRM 111 Risk Management As Applied To Safety Security and Sanitation
COURSE SYLLABUS
VISION
The Technological University of the Philippines shall be the premier state university with recognized
excellence in engineering and technology at par with leading universities in the ASEAN region.
MISSION
The University shall provide higher and advanced vocational, technical, industrial, technological and
professional education and training in industries and technology, and in practical arts leading to certificates,
diplomas and degrees.
The Food and Apparel Technology (FAT) Department is committed to produce competent and value-
oriented professionals who have the ability to apply science and technology in terms of management and
manipulative skills in the food, culinary, fashion, hospitality and other related field of study in order to produce
products and services in compliance with enterprise standards for global competitiveness.
1. Performs work activities effectively and efficiently to the standards expected in the operation
required in the hospitality sectors.
2. Undertakes task, functions, duties and activities in the operation of the hotels, restaurants, travel,
government and non-government agencies in accordance with the competency standards.
3. Analyze situation, identify problems, and formulate solutions and implements corrective and/or
mitigating measures and action.
Program Outcomes
1 2 3
a. Articulate and discuss the latest developments in the specific field of practice.
b. Effectively communicate orally and in writing using English, Filipino, mother tongue
language, and an appropriate Foreign Language required by the industry.
c. Work effectively and independently in multi-disciplinary and multi-cultural teams.
d. Act in recognition of professional, social, and ethical responsibility.
e. Preserve and promote “Filipino historical and cultural heritage” (based on RA
No. 7722).
f. Perform the basic functions of management such as planning, organizing, leading and
controlling.
g. Apply the basic concepts that underlie each of the functional areas of business
(marketing, finance, human resource management, production and operations management,
information technology and strategic management) and employ these concepts in various
business situations.
h. Select the proper decision-making tools to critically, analytically and creatively solve
problems and drive results.
i. Apply information and communication technology (ICT) skills as required by the business
environment.
j. Work effectively with other stakeholders and manage conflict in the workplace.
k. Plan and implement business-related activities
l. . Demonstrate corporate citizenship and responsibility.
m. Exercise high personal, moral and ethical standards.
n. Demonstrate knowledge of tourism industry, local tourism products and services.
o. Interpret and apply relevant laws related to tourism industry.
p. Observe and perform risk mitigation activities.
q. Utilize information technology applications for tourism and hospitality.
r. Manage and market service-oriented business organization.
s. Demonstrate administrative and managerial skills in a service-oriented business
organization.
t. Prepare and monitor industry specific financial transactions and reports.
u. Perform human capital development functions of a tourism oriented organization.
v. Utilize various communication channels proficiently in dealing with guests and
colleagues.
w. Produce food products and services complying with enterprise standards.
x. Apply management skills in F & B service operations.
y. Perform and provide full guest cycle services for front office.
z. Perform and maintain various housekeeping services for guest and facility operations.
aa. Plan and implement a risk management program to provide a safe and secure workplace.
ab. Provide food and beverage service and manage operation seamlessly based on industry
standards.
Course Code: HRM 111
Course Title: Risk Management as Applied to Safety, Security and Sanitation
Pre-Requisite: None
Co-Requisite: None
Credit / Class Schedule: 3 Units; 3 hours lecture
Course Description
This course is designed to introduce the students to the value of safety, security and sanitation principles and
sound practices. Using the Hazard Analysis Critical Control Point (HACCP) as guidelines, the students are oriented
towards the proper handling of food from preparation, production to service. It provides an orientation on the various
categories of hazard such as garbage disposal procedures, pest management and accident prevention in the
establishment and factors involved in food safety and physical risk management.
By the end of the course, the students will be able to do the following:
Competent Professional SO- A. Understand HACCP and LO1: Discuss the importance of
how this is applied in food service sanitation in food service operation.
operations.
LO2: Identify the common causes
SO- B. Apply knowledge on food and prevention of food-borne
safety in the basic operating illnesses.
Creative Thinker activities of food service operations.
LO3: Follow proper ways of
SO- C. Recognize the role of handling food safety and sanitation.
sanitation and safety in food service
practices.
LO4: Identify and discuss
SO- D. Maintain vigilant attitude in hazards and control risks.
espousing safety, security and
sanitation in their daily lives. LO5: Describe the process of
Committed Life-long Learner conducting a risk assessment.
SO- E. Recommend ways of
improving existing sanitation LO6: Describe government’s efforts
practices of food service in ensuring safety food to general
establishment under study. public.
Descriptor
As proof of achievement of the foregoing outcomes, the students of this course are required to submit the
following evidences of learning that correspond to the target learning outcomes:
LEARNING OUTCOME ASSESSMENT METHOD DUE DATE
Course Evaluation:
Course Evaluation:
Major Examinations …………………………………………… 40%
Quizzes/Exercises/Assignment/Recitation/Report…………………………………………… 40%
Peer Evaluation/Collaborative exercises …..…………………………..…………… 20%
Total ………………………………………………………………………………….…….. 100%
Course Requirements:
The students should:
1. Attend all lectures.
2. Present individual oral report.
3. Participate in all class discussions and all related activities.
4. Complete all assignments, presentation, projects, and submit other requirements on or before due dates.
5. Take quizzes and major examination on the designated date.
6. Conduct an Establishment Review based on HACCP Standards.
Learning Plan:
References:
Ang, M. and Balanon H. (2010). Food Safety and Sanitation. Quezon City : C & E Pub.
Alvarez, H and Cabuhal, G (2010). Food Safety, Sanitation & Hygiene. Mindshapers Co., Inc.: Manila.
Knechtges, P. (2012). Food Safety : Theory and Practice. Sudbury, Mass. : Jones & Bartlett Learning
McSwane, David et al. Food Safety Sanitation Copyright 2008 Reasim Educ. South Asia
CLASS POLICIES:
1. Make-up quizzes will be given only with prior approval of the faculty and due to valid reasons. An excuse
letter or medical certificate shall be provided together with the copy of the identification card of the
parent/guardian. For excused absences during the major examinations, the university policy will be followed.
2. Students are not allowed to leave the classroom once the class has started, unless extremely necessary. Students
who leave the classroom without any valid reason will be marked absent.
3. Students are expected to comply strictly with the university rule on dress code, class tardiness and attendance.
4. Cell phones or any electronic gadgets must be switched off or put in a silent mode during class hours, except
when allowed by the faculty for activities that require use of such gadgets.
5. Assignments or projects submitted later than the one-week allowance or more on exceptional cases will not be
accepted anymore. Students are expected to maintain complete honesty and integrity in their academic work.
Acts of academic dishonesty, such as cheating, plagiarism, or inappropriately using the work of others to satisfy
course requirements, will not be tolerated and may result in failure of the affected assignments or projects
and/or failure of this course.
6. Deportment and attendance are not part of the computation of the grade, but three consecutive absences without
valid reasons will result to automatic withdrawal from the class.
Students with special medical needs are advised to inform the faculty as to how he/she can best assist him/her.
All information related to such medical needs will be considered confidential.
Prepared by:
AMELIA C. TORRALBA
Department Head
No part of this syllabus may be reproduced or transmitted in any form or by any means, electronic, photocopying or
otherwise, without prior written permission of the Program Coordinator