SANITATION AND SAFETY PRINCIPLES AND PRACTICES      3 Credit Hours

Catalog description

This course is designed to prepare future hospitality managers to plan for and react to potentially dangerous situations that occur in the hospitality industry including food borne illness identification and prevention, safe alcohol service and management and CPR and First Aid administration. As part of the curriculum, students will train and become certified with the following regulatory authorities: ServSafe Manager/Ohio Level II food safety training, TIPs On Premise alcohol safety training and CPR/AED/1st Aid training.