Hospitality & Tourism Managmnt 353 - Risk & Sanitation Management

Future hospitality leaders are responsible for their operation, staff, and customers. As such, it is critical to understand the obligations of food safety, sanitation, and managing potential risks. This course first emphasizes the prevention and management of proper food handling and serving, sanitation, and security of foodservice operations. Students will complete the food safety manager certification exam: Servsafe. Second, the course discusses important hospitality risk management topics including legal issues, physical assets, human assets, crisis management, socio-cultural issues, ethical decision making, and travel security and safety. This course aims for students to become aware of the importance of sanitation and risk management, develop critical thinking skills, and provide the students with a foundation to successfully manage future business risks, challenges, and opportunities.