MASTER SYLLABUS
Course number & title: Business 335 – Environmental Management
Department(s): Hotel Restaurant Management
Credit hours: 3
Prerequisites: None
Fees and charges: None
Effective catalog date for this master syllabus: 2006/2007
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1. Catalog description:
Examines the organization and operation of the housekeeping and engineering
departments of food service facilities. The course stresses training and record keeping and provides essential
technical information in electricity, heating, plumbing and other
equipment. Additional significance of
sanitation and personal hygiene in all food service operations will be studied. Knowledge needed to implement a sanitation
program to any facility will be discussed.
2. Course Content:
1. Cleaning – Study of Dirt and Solutions
2. Housekeeping – Cleaning Schedules
3. Maintenance – Cost and Available Sources
4. Sanitation – Control of Foodborne Illnesses
5. Safety – Creating a Safe Environment
6. Employment of people in these fields
7. Foodservice Equipment (Technology)
8. Design
– Blueprint
9. Energy – Control of Resources
3. Student learning objectives:
1. To realize the tremendous dynamics of facilities management.
2. Gain insight into the operational ramifications of outbreaks of foodborne diseases.
3. To examine and understand the essential technical control and support systems which hospitality environment.
4. To develop a decision making model in the facilities management regimen.
4. Student assessment criteria:
Facility Design Project, National ServSafe Test, Quizzes, and Papers
5. Additional information (optional):
Text: ServeSafe
Coursebook, third edition, National Restaurant Association Educational
Foundation