Sanitation practices as they affect the individual and hospitality operations. Prevention
and control of food-borne illnesses through flow of food and HACCP management. Also
includes study of worker safety. Students will use materials from the Educational
Foundation of the National Restaurant Association to complete the ServSafe Certification.
Letter Grade Only
- Lecture hours/semester: 48-54
- Homework hours/semester: 96-108
C-ID: HOSP 110