of 8
All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.

Department of Apparel, Events, and Hospitality Management HRI 233 Hospitality Sanitation and Safety (3 credits) Fall PDF



Publish on:

Views: 3 | Pages: 8

Extension: PDF | Download: 0

Department of Apparel, Events, and Hospitality Management HRI 233 Hospitality Sanitation and Safety (3 credits) Fall 2013 Instructor and Contact Information Class Time and Place Lakshman Rajagopal, PhD,
Department of Apparel, Events, and Hospitality Management HRI 233 Hospitality Sanitation and Safety (3 credits) Fall 2013 Instructor and Contact Information Class Time and Place Lakshman Rajagopal, PhD, CHE MWF 10:00AM-10:50AM 10 MacKay Hall 1 MacKay Hall Phone: (Office) ( s sent after 6:00PM will receive a response the next day OR if is sent during the weekend, you will receive a response on Monday) Office hours: Monday 2:00PM-4:00PM Required Course Materials National Restaurant Association Educational Foundation. (2012). ServSafe CourseBook 6 th Edition with a paper copy of the scantron/answer sheet. Additional readings will be assigned during the semester. Recommended Course Materials U.S. Food and Drug Administration (2009). FDA Food Code. A paper copy is NOT required. Course description Sanitation and safety principles in hospitality operations. Issues impacting consumers and operators. Characteristics of food, supplies, and equipment as related to quality, sanitation and safety. Application of HACCP. Preparation for national foodservice sanitation certification examination. Department outcomes The Hospitality Management (HspM) program aspires to excellence in professional and leadership development, economic development, and food safety for the food service and lodging industries through education, research, and outreach with a mission of developing leaders in practice, education, and research for the food service and lodging industries. Educational experiences are planned to contribute to the graduate s effectiveness as a career professional and as a person, family member, and citizen. The program is committed to serving the respective missions of Iowa State University and the College of Human Sciences and to serving the needs of the citizens of Iowa. Department mission Develop leaders in practice, education, and research for the foodservice and lodging industries. Department vision Excellence in professional and leadership development, economic development, and food safety for the foodservice and lodging industries through education, research, and outreach. 1 Course objectives At the conclusion of this course, the successful student will describe various types of foodservice establishments in the hospitality industry; define foodborne illness and list causative factors; identify food safety issues facing today s foodservice operations; describe and demonstrate food handling practices and other strategies that can reduce the risk of foodborne illnesses; list, describe, and apply principles of HACCP; recognize characteristics of food quality and their relationships to food purchasing; identify factors to consider in selection of food production equipment and cleaning supplies; evaluate factors that influence safety and sanitation practices in foodservice; critically review content of food safety and sanitation publications; describe the value and importance of food safety training and factors that influence training describe principles of food safety and sanitation regulations; demonstrate mastery of safe food practices by passing the National Restaurant Association s Applied Food Service Sanitation Certification Exam (ServSafe ). Course format The course material will be taught through lecture, individual and group experiential learning, and readings. There will be opportunities for students to learn the material through in-class activities, assignments, guest lectures, and field trips. At the end of each chapter are study questions, and an answer key is provided in the book. Specific dates and assignments are provided in the class schedule; changes in the schedule will be in class and via . Students are advised to take careful note of the class schedule and changes. Students are STRONGLY ENCOURAGED to ask questions that they may have about the material being covered in class, participate in discussions to enhance learning, and utilize the study questions to prepare for quizzes and exams. Expectations of students Successful students will attend field trips and classes prepared for appropriate discussion. Appropriate participation in classroom discussion and field trips is required; students who are not attending class and field trips cannot participate; complete assignments, quizzes and examinations by the dates and times due. Failure on the part of students to notify the instructor in advance or provide documentation will result in no points for the assignments, quizzes and examinations missed. Students are specifically advised that the ServSafe examination must be taken on the date scheduled; use resources provided and seek other resources to enhance learning; familiarize themselves with the evaluation guidelines for assignments and seek clarification as needed before the assignment is due; be responsible for announcements and information presented in class; 2 contribute to a professional learning environment. Professional behavior includes, as an example, the appropriate use of personal electronic devices of any type (see policy statement, below); refraining from side conversations; refraining from behavior that is disrespectful to the instructor, guest speakers, field trip leaders, or other students; avoiding tangential, argumentative or off-topic discussion. Students engaging in any unprofessional behavior will be asked to leave the classroom immediately and will be deprived of any points earned in discussion for the day. Classroom Environment: Faculty at Iowa State University in the Hospitality Management Program are committed to providing a professional learning environment that is fair and responsible that supports, nurtures, and rewards educational and employment growth on the basis of relevant factors such as ability and performance; and that is free of discriminatory, inappropriate, and disrespectful conduct or communication. If you believe that I, as an instructor, have exhibited behavior that is inconsistent with this policy, please bring it to my attention. If you believe that other students have created an inappropriate environment, please let them know or bring it to my attention. If you believe that your concerns have not been appropriately addressed, you should contact Dr. Robert Bosselman, Professor and Chair of the Department of Apparel, Events, and Hospitality Management to discuss your concerns. Evaluation Points Exams pts) 400 ServSafe exam 100 Online quizzes pts) 130 Assignments 140 Attendance 40 Total 810 (Detail about bonus assignments will be announced in class during the semester) Grading The following scale will be used for assigning the final course grade: A 93% A- = 89-92% B+ = 85-88% B = 82-84% B- = 78-81% C+ = 75-77% C = 72-74% C- = 68-71% D+ = 65-67% D = 62-64% D- = 59-61% F 59% ServSafe certification exam All students are REQUIRED to take the ServSafe certification exam. The score on the ServSafe exam WILL COUNT towards your final grade. Those who do not take the ServSafe exam will have their grade reduced by 100 points; this is MORE than one letter grade. The ServSafe exam CANNOT be taken at a different time or place. Those students who have already taken the ServSafe exam may waive the exam IF they provide the instructor with a copy of their ServSafe certificate PRIOR to the scheduled date of the 3 ServSafe exam. The ServSafe certificate must be current (not expired). Adjustment of points will be made in these circumstances. Documentation will be required. IMPORTANT: USE THE SCANTRON SHEET PROVIDED IN YOUR COURSE TEXTBOOK AS YOUR ANSWER SHEET FOR THE ServSafe EXAM. The Scantron sheet cannot be replaced if it is damaged or lost except by purchasing another scantron (approximately $36). Exams Dates for exams are as listed in the syllabus. Exams will be held during regular class time and at the regular class meeting location. Exams will consist of 50 multiple choice questions, closed book and closed notes. Rescheduling exams or requesting to take exams at an alternate time or place is subject to the terms described under Expectations, above. Final exam The final exam will be held during finals week in the same classroom that the class meets every week. The exam will be comprehensive and will have a format similar to previous exams held during the semester. The final exam will be closed book, closed notes. Rescheduling the final exam or requesting to take the final exam at an alternate time or place are subject to the terms described under Expectations, above, or ISU policy regarding multiple final exams on the same day ( The final exam date and time is tentative, subject to revision by the ISU Registrar. Quizzes Dates for quizzes are as listed in the syllabus. Quizzes will consist of multiple-choice questions. Quizzes are open book, open notes. Quizzes will be available online on Blackboard. Each quiz will be available online from 6:00 PM, Wednesday to 10:00AM, Friday. You will have one hour to complete the quiz from the time you start the quiz. Once you start the quiz, you have to complete the quiz. You will not be allowed to logout and login again to complete the quiz. You will be able to see your results immediately after you submit the quiz. As a precaution, do not open multiple windows when taking the quiz, to avoid the computer from freezing on you. Any problems encountered when taking the quiz should be brought the instructor s notice via to make alternate arrangements. Students will not be allowed to retake the quiz if they do not take the quiz before the deadline, except as described above under Expectations. Unforeseen technical problems will be handled on a case-by-case basis. Forgetting about the quiz is not an excuse and result in loss of points. Assignments Students must submit completed assignments before the deadline. All assignments are to be submitted through Blackboard. The assignments must be completed and submitted via Blackboard, before 10:00AM on the due date. Assignments submitted via or in class will NOT be accepted. Students are advised to allow enough time to submit assignments by the due date and time, in case of technical difficulties. Assignment 1: ISU Friley Hall Food Stores reflection report (10 points) In no more than 2 pages, double spaced, Times New Roman 12 point font, with one inch margins. Describe what you learnt, your impressions of the operation, strengths and weaknesses of the operation. 4 Describe how this experience relates to your major course of study, your experience in hospitality management, and your interests in safety and sanitation. Students will submit this assignment in Microsoft Word to Blackboard. Due Sept 27, 10:00 AM. Assignment 2: Development of Standard Operating Procedures assignment (20 pts). Details will be provided in class. Due Oct 11, 10:00 AM. Assignment 3: HACCP assignment (40 pts) Refer to the situation under Assignments on Blackboard. Evaluate the recipe ingredients and methods and develop a plan to ensure the recipe is prepared using methods consistent with HACCP. Complete the assignment report and submit using Microsoft Word to Blackboard. Due Oct 25, 10:00 AM. Assignment 4: Self-directed Field Trip (10 pts) Students will identify and conduct a self-directed tour of an establishment involved in food production, storage/display, prepared food service or packaged food sales, where at least two of the four activities (food production, storage/display, service or sales) are conducted with foods requiring temperature controls for safety (TCS). As an example, this may be a food stand at an ISU athletic event, the deli or salad bar area of a local supermarket, an ISU Dining cafe (such as Bookends Café at Parks Library), a prepared food stand at a farmer s market, etc. Vending machines may NOT be used. Students may wish to introduce themselves to the manager of the food service establishment and explain the assignment. See Assignment for more details. Refer to the description above regarding selection of a field trip location. In no more than 4 pages, double spaced, Times New Roman 12 point font, with one inch margins, describe your observations about how this operation implements food safety and sanitation practices. Reference HACCP principles, as appropriate Include a photo of yourself at the field trip location. Location selection due in to instructor March 1, 12:00 midnight. Complete this report and submit it using Microsoft Word to Blackboard. Due Nov 4, 10:00 AM. Assignment 5: Problem Based Learning. (50 pts) Refer to the material posted on Blackboard. Arrange with your classmates to form into teams with no fewer than three and no more than five members. Final group assignments will be posted on Blackboard. Each group will select one scenario and review the problem assigned. Work with group members to develop a plan to resolve the problem. Investigate and include information from any relevant resources. Prepare a succinct but comprehensive report, at least 4 pages, double spaced, Times New Roman 12 point font, with one inch margins. Correctly cite any references using American Psychological Association format, as described on the OWL site ( Prepare a brief PowerPoint presentation of no more than 8 slides, summarizing the problem, describing the proposed actions to resolve the problem, and identifying measurable objectives to determine if intervention is successful. Criteria for grading: Participation (30/50 pts): INDIVIDUALLY, each team member will be graded on their participation in the project. Participation must clearly demonstrate acting in each of the four 5 roles described, providing direction and leadership, information gathering, recording of discussion and development of report and PowerPoint, and verification of information. Final report and PowerPoint (20/50 pts): AS A GROUP, you will be graded on the quality of the report, including the thoroughness of the investigation of external resources, the discussion of rational for your approach, and clear descriptions of objective measures. AS A GROUP, you will be graded on the quality of the PowerPoint presentation, including a brief description of the problem, the elements considered in developing the plan, the plan itself, and the objective measures. Assignments will be submitted as attachments on Blackboard. Due Dec 9, 10:00 AM. Bonus Assignments: 1. Food safety inspector guest lecture. (10 pts) (Date due TBA) 2. Dr. Cathy Strohbehn guest lecture. (10 pts) (Dec 6) 3. Dr Gerri DuRand guest lecture (10 pts) (Date due TBA) Policies Special Accommodations: Please address any special needs or special accommodations with the course instructor at the beginning of the semester or as soon as you become aware. A request for accommodation should be presented to the instructor at least 10 business days before the date of the accommodation needed, by AESHM policy. Those seeking accommodations based on disabilities should obtain a Student Academic Accommodation Request (SAAR) from the Disability Resources office ( ), which is located in Room 1076 of the Student Services Building. Classroom or Grade Problems: If a student has a course related problem, she or he should discuss it with the course instructor first. If the student is not satisfied, she or he should contact his/her advisor to address the situation. The advisor will suggest possible course of actions. For more information refer to Posting Grades and Test Scores: Test scores and other grades will be posted on Blackboard. Students can access their own files for information about each assignment, quiz and exam. Academic integrity: Integrity in completion of any work is an exception of professionals and within the university environment. It is expected that out of class assignments, quizzes, and exams will be completed on an individual basis. Refer to the section Academic Regulations in the ISU General Catalog available at Students may be asked to sign a statement that indicates the work being turned in is their original work. While discussions with classmates and collaborative learning are highly encouraged, the final work should reflect the student s original ideas. Academic dishonesty is also a violation of student conduct policies here at Iowa State University. Any incidents of academic dishonesty will be reported to the Dean of Students office. Use of Electronic Devices: All usage of laptops or other similar devices must be approved by the instructor. All cell phones should be turned off and put away, or the instructor can ask the student to leave the classroom for the rest of the class period, in which case it will be counted as an absence. Dead Week Policy: Please refer to the ISU Dead week policy at: 6 CLASS SCHEDULE Date Aug 26 Aug 28 Aug 30 Sep 2 Sep 4 Sep 6 Sep 9 Sep 11 Sep 13 Sep 16 Sep 18 Sep 20 Sep 23 Sep 25 Sep 27 Sep 30 Oct 2 Oct 4 Oct 7 Oct 9 Oct 11 Oct 14 Oct 16 Oct 18 Oct 21 Oct 23 Oct 25 Oct 28 Oct 30 Nov 1 Nov 4 Nov 6 Nov 8 Nov 11 Nov 13 Nov 15 Nov 18 Nov 20 Nov 22 Topic UNIT ONE Introduction/ Providing Safe Food Understanding the Microworld (Quiz 1) Understanding the Microworld NO CLASS Understanding the Microworld (Quiz 2) Contamination, Food Allergens and Foodborne Illness The Safe Foodhandler The Safe Foodhandler (Quiz 3) The Flow of Food: Introduction EXAM 1 UNIT ONE material UNIT TWO The Flow of Food: Purchasing & Receiving (Quiz 4) The Flow of Food: Purchasing & Receiving The Flow of Food: Storage Field Tour: Friley Hall Food Stores Tour (Quiz 5) The Flow of Food: Preparation (Assignment 1 due) The Flow of Food: Preparation The Flow of Food: Preparation (Quiz 6) The Flow of Food: Service The Flow of Food: Service Food Safety Management Systems (Quiz 7) Food Safety Management Systems (Assignment 2 due) Principles of HACCP Principles of HACCP (Quiz 8) EXAM 2 UNIT TWO material UNIT THREE HACCP assignment work day Safe Facilities and Equipment Safe Facilities and Equipment (Assignment 3 due) Cleaning and Sanitizing Integrated Pest Management (Quiz 9) Integrated Pest Management Food Safety Regulations and Standards (Assignment 4 due) Employee Food Safety Training (Quiz 10) Employee Food Safety Training Exam 3 UNIT THREE material UNIT FOUR Food safety and diversity (Quiz 11) Lodging Sanitation and Safety ServSafe Exam (BRING YOUR SCANTRON) (Room: TBA) Lodging Sanitation and Safety Lodging Sanitation and Safety 7 Nov THANKSGIVING BREAK Dec 2 Lodging Sanitation and Safety Dec 4 Lodging Sanitation and Safety (Quiz 12) Dec 6 Dr. Cathy Strohbehn guest lecture Dec 9 Pools Sanitation and Safety (Assignment 5 due) Dec 11 Hospitality Safety and Sanitation (Quiz 13) Dec 13 Hospitality Safety and Sanitation Dec 19 COMPREHENSIVE FINAL EXAM 9:45AM-11:45AM, MacKay 1 Contents of this syllabus can change at any time at the instructor s discretion. 8
Search Related
We Need Your Support
Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

Thanks to everyone for your continued support.

No, Thanks