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Course Title : Food Hygiene and Sanitation
Course Code : 530907
Credits : 03
Class Hours : 90

Course Objective: The course introduces the principles of hygiene and food safety management and the management principles that flow them. The course provides an introduction to the legal frameworks relevant to hygiene and food safety.

Chapters:
Chapter 1: Microbiology and Food Quality: Basic Microbiology; Common food; Borne micro-organisms; Characteristics of micro-organisms; Beneficial role of micro-organisms in food.
Chapter 2: Food Contamination and Spoilage: Food Contamination; Types of contaminants in food; Food spoilage; Reasons for food spoilage; Criteria for judging whether food is fit for consumption.
Chapter 3: Food Preservation: Basic principles of food preservation; Food additives; Preservatives; Antioxidants; Food emulsifiers; Food colors.
Chapter 4: Food-Borne Diseases: Diseases and their classification; Cross-contamination; Food-borne illness; Food poisoning; Food infections; Food allergies; Food adulteration.
Chapter 5: Personal Hygiene and Safety: Personal hygiene; Personal appearance; Sanitary practices; Protective clothing; Importance of rest; Exercise and recreation; Sanitation Codes.
Chapter 6: Cleaning Procedures: Cleaning and sanitizing; Necessity for an efficient cleaning program; Types of food soil; Water; Cleaning agents; Types of cleaning equipment- manual and mechanical; Pest control.
Chapter 7: Purchase and Storage of Food: Receiving and inspecting deliveries; Food storage; Temperature danger zone.
Chapter 8: Food Standard: Hazard Analysis and Critical Control Point (HACCP); Steps in HACCP; Identify CCPs; Sanitation Risk Management (SRM); BSTI; ISO; TQM; Zero Defect.

Course Objectives: Tourism executives in the course of performing their normal duties to deal with two main groups of people–outside and inside. Dealing with these groups of people are guided and controlled by certain laws. The objective of this course is to give the students idea of the various laws related with business and tourism.
Course Integrity: Honesty and integrity are integral components of the academic process. Students are expected to be honest and ethical at all time in their pursuit of academic goals
Text Books:
1. Md. Iqbal Hossain. Text Book on Commercial Law (2nd Edition). Ain Prokashan, Dhaka, Bangladesh.
2. Arun Kumar Sen and Jitendra Kumar Mitra. Commercial Law Including Company Law. The World Press Private Limited, India

**Developed By:
M/S Tanjila Afroz Mou (MBA & BBA, Major in THM, DU)
Lecturer, Dept. of Tourism & Hospitality Management, DIIT

The course provides -----------
 * the understanding, role and features of entrepreneurship in the field of tourism and
hospitality
 * the various aspects of entrepreneur, entrepreneurship and leadership process in tourism
industry.

Important issues to be covered in this course -----------
 * Entrepreneurs & Entrepreneurship
 * Creativity & Innovation
 * Forecasting & Competitive Business Strategy’
 * Presenting the business plan
 * Hospitality Issues
 * Leadership Tactics
 * Social Entrepreneurship Business Model