Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

VOCATIONAL SCHOOL OF NEVŞEHİR / TSY229 - TOURISM AND TRAVEL SERVICES

Code: TSY229 Course Title: FOOD AND PERSONAL HYGIENE Theoretical+Practice: 2+0 ECTS: 3
Year/Semester of Study 2 / Fall Semester
Level of Course Short Cycle Degree Programme
Type of Course Compulsory
Department TOURISM AND TRAVEL SERVICES
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer FURKAN SOYSALDI (furkansoysaldi@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
This course will provide an understanding of the principles and framework of food safety in order to avoid food contamination and to ensure the hygiene practices in each stage of the food production system, from purchasing to the service stage.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Can Understand the importance of food safety and personnel hygiene at food and beverage operations. PO-2 Know legal arrangements and business standards in the field of Tourism and Travel Services Program.
PO-3 Know the internal and external environmental factors that Tourism and Travel Services Program can be affected.
 		Examination
LO-2 Can Identify the factors causing food contamination. PO-2 Know legal arrangements and business standards in the field of Tourism and Travel Services Program.
PO-3 Know the internal and external environmental factors that Tourism and Travel Services Program can be affected.
 		Examination
LO-3 Can use the national and international food safety management systems at the working environment.. PO-2 Know legal arrangements and business standards in the field of Tourism and Travel Services Program.
PO-3 Know the internal and external environmental factors that Tourism and Travel Services Program can be affected.
 		Examination
LO-4 Can define food borne ilnesses PO-3 Know the internal and external environmental factors that Tourism and Travel Services Program can be affected.
 		Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Hygiene, sanitation, food contamination, food safety management systems, HACCP, personnel hygiene.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Basic concepts about food safety Lecturing
2 Hygiene and sanitation Question-answer.
3 Nutrition, food stuffs, and nourishment mistakes Discussion.
4 Factors causing food contamination Question-answer.
5 Bacteria Lecturing
6 How bacteria gets into food, foodborne illness Discussion.
7 How to ensure hygiene while purchasing foods Lecturing
8 mid-term exam
9 How to ensure hygiene while storing foods Lecturing
10 How to ensure hygiene while preparing, cooking or servicing the foods Question-answer.
11 Food safety management systems: HACCP (Hazard Analysis and Critical Control Points) Lecturing
12 Food safety management systems: ISO 22000 Lecturing
13 Personal hygiene, general cleaning and safety instruction for personal hygiene Discussion.
14 The use of detergents and disinfections Discussion.
15 Garbage collection, how to fight against insects and rodents Lecturing
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Bulduk, S. (2007). Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık.
2 Marriott, N. G. & Gravani, R. B. (2006). Principles of Food Sanitation. (5th ed.). USA: Springer Publishing.
3 Cichy, R. F. (2006). Food Safety: Managing with the HACCP System. (2nd ed.). USA: The Educational Institute of American Hotel & Lodging Association.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 3 8 24
       b) Search in internet/Library 2 7 14
       c) Performance Project 5 2 10
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 3 2 6
mid-term exam 1 1 1
Own study for final exam 3 2 6
final exam 1 1 1
0
0
Total work load; 90