I. COURSE NUMBER: THC 123
II. DESCRIPTIVE TITLE: Risk Management as Applied to Safety, Security and Sanitation
III. CREDIT : 3 Units – 3 hours lecture per week
PRE-REQUISITES: None
IV. COURSE DESCRIPTION:
This course will develop students’ knowledge, skills, and values on the basic principles of personal hygiene, food safety, and sanitation as applied in tourism and hospitality industry.
Topics include the following: compliance with workplace hygiene procedures; establishment and maintenance of a safe and secure workplace; implementation of occupational health and safety procedures; and performing basic first aid procedures.
Course Goal
Produce a risk management program in the workplace to provide a safe and secure environment.
Course Learning Objectives/ Outcomes
LO1. Identify sources of risk and their possible impact on tourism and hospitality sectors.
LO2. Apply safety practices applied in the industry which includes personal hygiene, sanitation, and safety.
LO3. Evaluate safety and health measures based upon the concepts of Occupational Health and Safety (OHS) and Hazard Analysis Critical Point (HACCP).
LO4. Create a risk management plan for tourism and hospitality industry.
Course Content
This module is divided into four (4) modules with a two (2) to a maximum of three (3) topics per module.
Module 1- Introduction to Risk Management in Tourism and Hospitality
Module 2- Factors to Consider to Ensure Safety and Security
Module 3- OHS and HACCP Module 4- Basic First Aid
Teaching & Learning Methods
Synchronous :
- Face to face class
- Real time/virtual class
- L2L audio chat/texting Asynchronous on- line : group forum discussion using Open LMS Asynchronous offline :
- Modular approach
- Teacher: ALVIN IRAULA