Course Description

This lecture material studies food sanitation and hygiene as well as work safety in relation to the food service industry. The material for this course includes: concepts of food service sanitation and hygiene, food spoilage, microbes and their ecology in food, mechanisms of infection and intoxication, sanitation at the stages of procurement, storage, processing, distribution and service, care and maintenance, and work safety. Lectures are carried out by reviewing, explaining concepts, discussing case studies and giving assignments, both individually and in groups.

Program Learning Outcomes (PLO)

PLO-5
Mampu menunjukkan pemahaman konsep manajemen, komunikasi, literasi global, bahan makanan, kesehatan, dan pariwisata
PLO-7
Mampu menyusun menu, mengolah, mempresentasikan, dan menyimpan produk makanan, minuman atau masakan sesuai dengan standar yang berlaku (prosedur, kebersihan, sehat dan aman, inovatif, nilai estetika) dengan menerapkan K3 di lingkungan kerja, dengan memanfaatkan sumber daya secara efektif dan efisien
PLO-9
Mampu merancang business plan, melaksanakan, melakukan pengawasan dan evaluasi usaha di bidang kuliner