FOS 2201 — Food Service Sanitation Management
In this course, students explore the Food and Drug Administration's Food Code as well as the challenges and opportunities facing hospitality managers in the area of sanitation management. It presents a systems approach to sanitation management, utilizing the Hazard Analysis Critical Control Point Program (HACCP), and it provides a basic understanding of quality sanitation management.
Part of
- Associate in Science Degree in Business Administration
- Business Management Certificate
- Associate in Science Degree in Culinary Management
- Chef's Apprentice
- Culinary Arts Management Operations
- Culinary Arts
- Associate in Science Degree in Hospitality and Tourism Management
- Event Planning Management
- Associate in Science Degree in Restaurant Management