ECTS - Sanitation and Hygiene
Sanitation and Hygiene (TOUR103) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Sanitation and Hygiene | TOUR103 | 1. Semester | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer. |
| Course Lecturer(s) |
|
| 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;
|
| 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 |
Sources
| 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 | The skills of understanding, explaining, and using the fundamental concepts of tourism management | X | ||||
| 2 | Analyzing and designing management techniques and practices in tourism organizations | X | ||||
| 3 | Understanding the planning, organizing, executing, coordinating and control functions of tourism management, along with explanation and implementation of them | X | ||||
| 4 | Understanding the strategic, tactical and operational dimensions of the tourism management | X | ||||
| 5 | Ability to use the modern techniques and technological devices of tourism industry | X | ||||
| 6 | Improving the ability to effectively implement the knowledge and skills in alternative tourism areas | X | ||||
| 7 | Concentrating practice along with theoretical frame of tourism management | X | ||||
| 8 | Developing the skills of communication | X | ||||
| 9 | Understanding the trends in the tourism industry | X | ||||
| 10 | Having the quality consciousness in the tourism industry | X | ||||
| 11 | Adopting work ethic and social responsibility in the tourism industry | X | ||||
| 12 | Ability to effectively implement the business knowledge and skills in at least one of the following fields: service, marketing, finance, human resources and accounting in tourism management | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 10 | 2 | 20 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| 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 | ||