Sanitation and Hygiene (TOUR103) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Sanitation and Hygiene TOUR103 3 0 0 3 4
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Demonstration, Discussion, Question and Answer.
Course Coordinator
Course Lecturer(s)
  • Instructor Osman ÖZER
Course Assistants
Course Objectives To support of awareness of students on the issues and solutions related to hygiene and sanitation they would be able to use in the production and service processes in hotels and F&B firms.
Course Learning Outcomes The students who succeeded in this course;
  • To define the concepts of hygiene and sanitation
  • To know the factors affect cleanness of work environment
  • To define the factors related to individual hygiene
  • To know hygiene applications offered in process control and quality management system
  • To picture the context of managerial applications displayed for hygiene and sanitation
Course Content Concepts of hygiene and sanitation, hygiene and sanitation in production, hygiene and sanitation in public areas, food safety, personal hygiene, quality assurance systems and hygiene.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Concepts and importance of hygiene and sanitation Chapter 1
2 Food safety and experience safety Chapter 2
3 Hazard resources and critical points Chapter 3
4 Hygiene in kitchen Chapter 4
5 Hygiene in food processing Chapter 5
6 Hygiene and sanitation in housekeeping Chapter 6
7 Mid-Term Exam Mid-Term Exam
8 Technical equipment and hygiene and sanitation Chapter 7
9 Managerial solutions to hygiene and sanitation Chapter 8
10 Personal Hygiene Chapter 9
11 Quality Management systems and hygiene Chapter 10
12 Case study Case study
13 Case study Case study
14 Case study Case study
15 Review Review
16 Final Exam Final Exam


Course Book 1. Roday. S, (2009). Hygiene and Sanitation, 10th Ed. Tata McgGraw-Hill, New Delhi.
Other Sources 2. Nilüfer Koçak (2010). Gıda ve Personel Hijyeni, Detay Yayıncılık, Istanbul.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 1 20
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 20
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 35
Final Exam/Final Jury 1 45
Toplam 4 120
Percentage of Semester Work 55
Percentage of Final Work 45
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Have a basic knowledge of theories, facts and principles related to tourism and tourism management. X
2 To have information about the economic, cultural, social and environmental dimensions of tourism. X
3 Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. X
4 Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics. X
5 Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio X
6 Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish. X
7 Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. X
8 Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. X
9 Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent X
10 He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. X
11 Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently. X
12 Recognize and understand different cultures and interact with guests from different cultures. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship
Field Work
Study Hours Out of Class 10 2 20
Presentation/Seminar Prepration
Homework Assignments 1 5 5
Quizzes/Studio Critics 1 5 5
Prepration of Midterm Exams/Midterm Jury 1 7 7
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 100