NVCC 1998-1999 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 158 | (3 CR.) | |
SANITATION AND SAFETY | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Previous Page | Next Page ] Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of food-borne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week. Last revised: Monday, May-18-2015 10:37 Comments to: webmaster@nvcc.edu |