111年第2學期-2226 餐飲衛生安全 課程資訊
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 |
選課分析
本課程名額為 80人，已有62 人選讀，尚餘名額18人。
登入後可進行最愛課程追蹤 [按此登入]。
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).
課程資訊
基本資料
必修課，學分數：0-2
上課時間：三/6,7[M121]
修課班級：餐旅系1
修課年級：1年級以上
選課備註：
教師與教學助理
授課教師：李貴宜
大班TA或教學助理：尚無資料
Office HourWednesday/ 5
授課大綱
授課大綱：開啟授課大綱(授課計畫表)
(開在新視窗)
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
開課紀錄
您可查詢過去本課程開課紀錄。 餐飲衛生安全歷史開課紀錄查詢