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HOSP 420 DeVry Entire Course
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HOSP 420 DeVry Week 1 Discussion 1
A restaurant that has a foodborne illness situation may have some rough consequences. What could be the cost associated with a foodborne illness incident to a food service establishment?
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HOSP 420 DeVry Week 1 Discussion 2
What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness?
HOSP 420 DeVry Week 2 Discussion 1
There will be times in our managerial career when we will have to make a decision to send an employee home or restrict him/her from working with food due to certain circumstances that may be hazardous to food sanitation. Explain the criteria for excluding an employee from your food service operation and restricting him/her from working around food.
HOSP 420 DeVry Week 2 Discussion 2
There are various types of contaminants that can cause food poisoning. Identify the three main types of contaminants and provide examples related to each of these contaminants.
HOSP 420 DeVry Week 3 Discussion 1
An example of consumable foods that are sensitive to rough treatment and time abuse are fish and shellfish. That said, it is important to discuss the acceptance or rejection standards for fish and shellfish. Please do so. If the receiving department in a large hotel resort complex was one of the departments you managed, how you would train your new receiving clerk about the receiving and inspection of fish and shellfish? Thereafter, how would you assess what they have learned, and why is it important to do this in a continuous manner?
HOSP 420 DeVry Week 3 Discussion 2
Thermometers play a role in the kitchen to reduce the possibility of the contamination of food products and possible food poisoning outbreaks. Please identify some potential situations in which the thermometer would be useful in this case. Why is it mandatory to use them? In addition to this, what steps would you use to sanitize thermometers?
HOSP 420 DeVry Week 4 Discussion 1
Conduct some research about the health requirements for the state in which you live. What certification(s) are required or recommended by your state or local authorities? Describe the process to obtain certification. Is this a federal mandate or controlled by your state or local health department?
HOSP 420 DeVry Week 4 Discussion 2
Let's look at one type of service that may require some special consideration. If you were an owner of a catering business and had several outdoor catering events this weekend, what instructions and systems would you put into place for these outdoor catering events? Explain your plan.
HOSP 420 DeVry Week 5 Discussion 1
Describe machine ware washing. How do these machines work? Describe the flow of dishes and small wares through a ware washing machine? What requirements should the layout analyze for hand washing facilities, including locations and numbers?
HOSP 420 DeVry Week 5 Discussion 2
Clean restrooms are important for safety reasons as well as the image of your restaurant to its guests. What cleaning and sanitizing procedures would you recommend and why? How do you control the cleaning and sanitizing process as a manager?
HOSP 420 DeVry Week 6 Discussion 1
As a food safety manager, we should be aware of the FDA Food Code. How does this code apply to an establishment, and how are regulations written for this?
HOSP 420 DeVry Week 6 Discussion 2
You are the restaurant manager for a 175-seat fine dining operation. How would you prepare for a health department regulatory inspection? Please provide a checklist of how you might prepare the inspection, and discuss what these items mean to the operation of the business. Let’s follow up by reviewing each other’s submissions and looking for ways we can use this process to improve our operations.
HOSP 420 DeVry Week 7 Discussion 1
If you are looking for someone to teach your staff food safety and sanitation, how would you choose an instructor? What would be some of the criteria you would establish? What are the attributes of someone who can do this type of training?
HOSP 420 DeVry Week 7 Discussion 2
You decided to use role play in your training. What does this mean? What about one-on-one training? Do these training methods work? In your business career, have you been through a training program that used these methods? Were they successful? Why or why not?
HOSP 420 DeVry Week 1 Homework Assignment
Chapter 1: Keeping Food Safe
Chapter 2: Understanding the Micro world
Answer the following six questions. Responses should be between 300 and 600 words for each set of questions.
As a food service professional, how would you go ahead and determine evidence of a foodborne illness outbreak? Should we identify potential hazards to food safety?
What are some associated costs with outbreaks? Where can we find out more information to prevent this from affecting our establishment?
Certain people (demographics) may be affected stronger, or be in high risk for acquiring a foodborne illnesses. Please identify all people that fall in this category and why they are part of this list.
What does FAT TOM stand for? What are some of the factors that allow food microorganisms grow?
What are the four types of pathogens that are a threat to our industry and are major causes of foodborne illnesses?
Toxins are a major part of the overall foodborne illness situation. What are some common ones that we should be aware of and why?
Formatting and Writing
A quality paper will be free of spelling, punctuation, and grammatical errors. Sentences and paragraphs will be clear, concise, and factually correct. APA formatting is followed.
A quality paper will have significant scope and depth of analysis/research to support any statements. A quality paper will employ sound use of reasoning and logic to reinforce conclusions, and opinions must be supported. All key elements of the assignment are covered in a substantive way. Word count is met. Major points are stated clearly, are supported by specific details (examples or analysis), and are organized logically. The paper links theory to relevant examples and uses the vocabulary of the theory correctly.
A quality paper will meet or exceed all of the above requirements.
Submit your assignment to the Dropbox located on the silver tab at the top of this page.
For instructions on how to use the Dropbox, read these .next.ecollege.com/default/launch.ed?ssoType=DVUHubSSO2&node=184">step-by-step instructions or watch this Tutorial.next.ecollege.com/default/launch.ed?ssoType=DVUHubSSO2&node=232">Dropbox Tutorial.
See the Syllabus section "Due Dates for Assignments & Exams" for due date information.
HOSP 420 DeVry Week 2 Homework Assignment
Chapter 3: Contamination, Food Allergies, and Foodborne Illness
Chapter 4: The Safe Food handler
Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.
Please identify the three types of contaminants and provide examples of each. (The word count criterion does not apply to this question.)
What are the most common types of allergens?
There are several employee behaviors that can contaminate foods. What are some examples, and how would you implement a training program to minimize food contamination?
As a manager, what would you do to develop a personal hygiene program in your food service establishment?
HOSP 420 DeVry Week 3 Homework Assignment
Chapter 5: The Flow of Food: An Introduction
Chapter 6: The Flow of Food: Purchasing and Receiving
Chapter 7: The Flow of Food: Storage
When we receive and inspect items, specifically high-protein foods such as eggs, poultry, dairy products, seafood, and meats, there should be certain best practices that should be in place. Please identify these best practices and how you would train your staff in ensuring that they remain consistent in these. Also, what are some common characteristics to be on the lookout for when rejecting shipments not suitable for our food service establishments?
Identify the different types of storage found in a food service establishment. What are some examples of each and what type of food items would you store in each? In addition, what are the proper temperatures that are needed in each in order to be in line with standard storage guidelines?
What does FIFO stand for and why is it important to practice this in our food service establishments? We had previously discussed temperature danger zones, and still there are certain detrimental temperature within that range that can allow harmful microorganisms to grow in certain food items. What is that temperature zone range and how does this relate to time and temperature control?
HOSP 420 DeVry Week 4 Homework Assignment
Chapter 8: The Flow of Food: Preparation
Chapter 9: The Flow of Food: Service
Chapter 10: Food Safety and Management Systems
What does HACCP stand for, and why is this implemented as a plan in food service establishments?
What would be five prerequisites for food safety training programs? How would you implement and assess this training?
What are some concepts that we can apply in the food service area to ensure that we, as employees, do not contaminate foods? Describe some preventative measures for customers to reduce the risk of food contamination (i.e., a buffet).
What would be some internal cooking temperatures that we should use for foods, such as beef, pork, poultry, seafood, and produce?
HOSP 420 DeVry Week 5 Homework Assignment
What does OSHA stand for, and why do they ensure that MSDS sheets are provided and readily available in food service establishments?
What is the difference between cleaning and sanitizing? Please provide two different examples that assist in identifying the differences.
What are some main characteristics of a well-designed kitchen area, in regards to work flow?
What is a PCO, what services do they provide, and why do we need to ensure that they are licensed? What is an example of one in your local area?
HOSP 420 DeVry Week 6 Homework Assignment
If you were a food service manager, what would be some of the principles and procedures needed to comply with food safety regulations?
Imagine that you are a food service manager working in the kitchen, and one day a local health inspector walks in. What is the proper procedure for guiding a health inspector through a food service establishment?
Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example.
What are federal, state, and local regulatory agencies, and what are their main roles in protecting consumers?
HOSP 420 DeVry Week 7 Homework Assignment
Identify and discuss who should go through food safety training, and at what time after hire is the most appropriate?
As a food service manager, what do we need to develop a training program? In other words, what do we need to cover in these trainings?
Methods in food safety training are essential in the kitchen. What are these and how do we deliver them?
How would you assess and use what you learned as a food service manager when giving food safety training? Will this be a continuous process? Why or why not?
HOSP 420 DeVry Week 4 Midterm Exam
Question 1. Question: (TCO 5) Which type of food would most likely cause a foodborne illness?
Instant soup mixes
Question 2. Question: (TCO 2) What is the definition of cross-contamination?
The presence of harmful microorganisms in food
When someone becomes ill after having eaten food containing toxins
When more than two people become sick from eating the same food
The transfer of microorganisms from one food or surface to another
Question 3. Question: (TCO 2) Which of the following statements is true in regards to viruses?
They live only at room temperatures.
They exist only in potentially hazardous food.
They can reproduce in food.
They usually contaminate food through a food handler’s poor personal hygiene.
Question 4. Question: (TCO 2) What does the O in FAT TOM stand for?
Question 5. Question: (TCO 1) Which food is most likely to cause a foodborne infection?
Meat cooked rare
Sweet and sour pork
Chips and salsa
Question 6. Question: (TCO 4) When it comes to storing items such as pesticides, where would you put them in a commercial kitchen environment?
Close to the food preparation area for easy access
In a locked storage area away from food
In the dry storage area
In a bin or box under the sink
Question 7. Question: (TCO 9) How many times should you check the temperature of meat?
Question 8. Question: (TCO 6) Keeping track of food temperatures while cooking is an example of which HACCP principle?
Question 9. Question: (TCO 5) Which food contains eggs with little or no cooking involved and must be carefully handled to prevent cross-contamination?
All the above
Question 10. Question: (TCO 4) If you want to reheat previously cooked foods, what would be the correct internal temperature to achieve?
155 degrees F
150 degrees F
165 degrees F
145 degrees F 1.
Question: (TCO 1) Briefly explain each of the three potential hazards that can affect the overall food safety, and give an example of each.
Question 2. Question: (TCO 2) What are the three different infections and what are differences between them?
Question 3. Question: (TCO 3) Analyze the proper criteria for excluding employees from a food service operation or restricting them from working with or around food. Use a couple of examples in your explanation below.
Question 4. Question: (TCO 3) Describe the components of a good personal hygiene program that should be properly placed in a food service establishment.
Question 5. Question: (TCO 5) Temperature abuse is something that is very serious in preventing foodborne illnesses. Give several examples of time and temperature abuse.
Question 6. Question: (TCO 4) If your food service operation purchases crustaceans, what acceptable criteria must they have before you accept the shipment at the receiving stage? Question 7. Question : (TCO 7) As a food service operator or receiving clerk, what are some of the acceptable criteria for fresh produce in general?
Question 8. Question: (TCO 4) Please describe what FIFO stands for and why it is important to practice and train your staff on this system.
Question 9. Question: (TCO 5) Identify and explain the time and temperature requirements for reheating previously cooked, potentially hazardous food.
Question 10. Question: (TCO 5) What are five acceptable methods for cooling food?
Question 11. Question: (TCO 10) You are planning a new menu for your American-style restaurant. Identify how you implement HACCP into your menu planning. Review seven principles that you must have in place. Compare
HOSP 420 DeVry Week 7 Course Project
.equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#top">Back to Top
In this assignment, you will take on the role as an inspector of a full-service food service establishment (restaurant). The goal of this project is to take what you have learned in this course and apply it to an actual operation through critical thinking and problem solving. It is not meant for you to be a citizen police officer, but instead to understand the size, scope, and importance of food safety and sanitation.
This course project consists of two parts (both due by Week 7).
Part I: Interview
Part II: Writing an Inspection Report
To complete this project, there are some preparatory steps.
Schedule a meeting at the restaurant with a restaurant owner/manager early in class. Have a back-up plan in the event your contact is unable to meet you on the scheduled day.
Explain the overall project to your contact.
Request a tour of the restaurant.
Explain to the owner that you will enter the establishment as a customer and critically inspect various visual sanitary aspects. Explain that the information obtained from your interview and inspection will be used for educational purposes only and will be reviewed only by your instructor.
Take the inspection reports (provided below) to your interview.
Part I: Interview about Food Safety Programs (Due Week 7)
Interview the restaurant manager/owner about their food safety programs.
Ask the owner/manager about their food service practices or program they have in place.
You may also want to ask about potential upcoming concepts they will implement to remain up to standard with their safety food service procedures.
From this interview, you will be able to determine if this establishment is in line with food safety and sanitation practices.
Part II: Restaurant Inspection Report (Due Week 7)
After the tour and conducting your inspection, write a paper explaining your findings and key areas where the restaurant was negligent in creating a superior, sanitary environment.
In the paper, take on the role as the restaurant manager citing what needs to be done to take corrective measures in cleaning-up the deficient areas.
Using the inspection tables provided:
rate the facility on a scale from 1 (poor) to 5 (excellent);
track your scores at the restaurant;
transfer your scores to the Restaurant Inspection Report (save your work); and
Submit your report as an attachment of your Course Project.
Provide your overall score (points, percentage) addressing the cleanliness of the restaurant operation.
Identify weaknesses within the restaurant operation.
Provide solutions for correcting the issues based on the best practices described in the textbook and the student's independent research. Share recommendations for future action plans addressing sanitation issues based on the best practices described in the textbook and the student's independent research.
Provide an overall assessment of the restaurant operation using the sanitation viewpoint issues based on the best practices described in the textbook and the student's independent research.
Review the furnishings, fixtures, and interior building materials in reference to the ease of sanitation. Provide a summary of your local health department regulations, policies, codes, or laws for restaurant sanitation and food safety.
Does your inspection of the exterior, dining room area, and bathrooms of the restaurant you selected meet the local health department standards and regulations? If the restaurant or food service you have chosen includes a front service counter, self service food, or beverage dispensing areas, please include these in this review.
Prepare a cleaning schedule for the restaurant exterior, dining rooms, and bathrooms.
Your paper should be 8-10 pages in length. The Restaurant Inspection Report form does not count toward the page requirement. This should be included as an appendix. Any pictures or illustrations may be added at the end of the paper, but will not be included in the 8-10 page requirements. All of the criteria must be included to receive credit. Follow APA format guidelines. References should be included.
The following forms are available in the Doc Sharing tab for download:
Restaurant inspection report tables
* no dust, dirt, streaks, smudges
* no dust * clean and in working order
* no dust, dirt, in good repair
* no dust, no cob webs, is painted
* in good repair, no trash, no spills
* no gum underneath, clean, in good repair
* in good repair, legs are clean
* not sticky, clean, in good repair
* in good repair, clean
* clean, no spots
* no dirt, no dust, is clean
* no dust, no dirt
* clean, no obstructions, in good repair
Table sugar caddies/salt and pepper shakers
* no dirt inside caddies, clean
* clean, in good repair, no dirt
____ / out of 75 possible
Condition of sidewalks
* no gum, trash, cigarette butts
Condition of parking lot
* no trash
* clear, clean, no dirt
* all lights working, not broken
* well maintained, no trash
* no visible trash, no smells, well maintained
* clean, in good repair
* clean, good repair, no graffiti
____ / out of 40 possible
* clean, well maintained
* long hair pulled back, clean shaven
* not excessive, clean
* no apparent odor
* clean, fingernails maintained, no open skin
____ / out of 25 possible
* in good repair, is clean
* clean, no streaks
* in good repair, no trash, no water puddles
Baby changing tables
* clean, in working order, clean base
* clean, no dust on tops of stalls
* clean, no graffiti
* no dust, in good repair
* clean, no smells
Paper towel dispensers
* in working order, stocked
____ / out of 50 possible
TOTAL SCORE FOR THE RESTAURANT
____ / out of 190 possible
This will be the Interview portion of the paper, covering the food safety program
Organization & Cohesiveness
Professionally organized and presented
Clarity of paper including proper spelling, grammar, and citations
Any references must be cited on a separate reference page (APA style)
This will be the Restaurant Inspection paper
The following are the best practices in preparing for this project.
Please make sure that you select and contact your chosen food service establishment no later than Week 2. It will be very hard for you to try to set up a timely meeting by a closer time of the due date, which is by the end of Week 7.
Keep in mind that these establishments may be very busy, so this is why we need to set a good time that works best for you and the manager. This will also give you the adequate time, hopefully by Week 6 or Week 7 to write this out.
Please keep in mind you are representing yourself as a future food service professional and also the school, so please do your best to represent yourself well to the restaurant staff. Be polite and make sure that you take this opportunity to learn about this in a hands-on experience.
Have fun with this project!
Keep in mind that these establishments may be very busy, so