103年第2學期-2543 餐旅衛生安全 課程資訊

課程分享

選課分析

本課程名額為 80人,已有79人選讀,尚餘名額1人。
本課程可網路登記,目前已登記人數為 12 人,選上機率為8%

評分方式

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

授課教師

李貴宜

教育目標

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

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.

課程資訊

參考書目

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