HOPR 143 - Food Safety

Institution:

Southern University at Shreveport

Subject:

Description:

Presents a systems approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a hospitality operation.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.susla.edu

Phone Number:

(318) 670-6000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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