COURSE UNIT TITLE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR MANOLYA AKSATAN KAPLANSEREN

Offered to

Tourism Management

Course Objective

The aim of this course is to provide general information on sanitary practices in food preparation, holding and serving. Causes, investigation, control of food borne illnesses and hazard analysis of critical control points.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

1. Swane, D., Rue, N. and Linton, R. (2003). Essentials of Food Safety & Sanitation. New Jersey: Prentice Hall.
2. Shaw, I. (2012). Food Safety: The Science of Keeping Food Safe. Oxford: Wiley-Blackwell.

Planned Learning Activities and Teaching Methods

1. Lecture: There will be three lecture sessions every week.
2. Case Studies

Assessment Methods

Further Notes About Assessment Methods

This course has three assessment methods:
Students are responsible for a midterm exam.
Students are responsible for a term project.
Students are responsible for a final exam.

Assessment Criteria

Grading of the term project
1. Create 10 interview questions to ask a restaurant manager (20 points)
This element is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This element is somewhat absent and does not entirely fit the context. 2 (40%)
This element is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This element is developed in a good way and fits into the context. 4 (80%)
The way this element is developed is noteworthy and fits perfectly into the context. 5 (100%)
2. Discuss answers to the interview questions, compare with food safety and sanitation rules (30 points)
This element is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This element is somewhat absent and does not entirely fit the context. 2 (40%)
This element is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This element is developed in a good way and fits into the context. 4 (80%)
The way this element is developed is noteworthy and fits perfectly into the context. 5 (100%)
3. Make recommendations for hazard prevention, food safety and sanitation improvement (20 points)
This element is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This element is somewhat absent and does not entirely fit the context. 2 (40%)
This element is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This element is developed in a good way and fits into the context. 4 (80%)
The way this element is developed is noteworthy and fits perfectly into the context. 5 (100%)
4. Effective delivery of the project (30 points)
This dimension is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This dimension is somewhat absent and does not entirely fit the context. 2 (40%)
This dimension is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This dimension is developed in a good way and fits into the context. 4 (80%)
The way this dimension is developed is noteworthy and fits perfectly into the context. 5 (100%)

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any type will result in disciplinary action.
3. Students are advised that faculty use turnitin to prevent any kind of cheating.
4. Tardiness and early departure from lecture will be referred as absenteeism.
5. Using cell-phone for messages or any electronic devices during the course are strictly prohibited.

Contact Details for the Lecturer(s)

E-mail: manolya.aksatan@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes