Podcast
Questions and Answers
What are the basic principles and personal hygiene topics covered in the course?
What are the basic principles and personal hygiene topics covered in the course?
Knowledge, skills, and values on basic principles and personal hygiene, food safety, and sanitation in the tourism and hospitality industry.
Which of the following is included in the course outline?
Which of the following is included in the course outline?
The course focuses on compliance with workplace hygiene procedures.
The course focuses on compliance with workplace hygiene procedures.
True
What does the acronym HACCP stand for?
What does the acronym HACCP stand for?
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What is the main focus of risk management in the hospitality and tourism industry?
What is the main focus of risk management in the hospitality and tourism industry?
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What is one of the intended learning objectives of the course?
What is one of the intended learning objectives of the course?
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What does risk in the context of tourism refer to?
What does risk in the context of tourism refer to?
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Risk and _____ are coupled at the core of the risk definition.
Risk and _____ are coupled at the core of the risk definition.
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Match the following concepts to their definitions:
Match the following concepts to their definitions:
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Study Notes
Course Overview
- Focus on risk management applied to safety, security, and sanitation in the tourism and hospitality industry.
- Emphasizes development of knowledge, skills, and values in personal hygiene, food safety, and sanitation.
Learning Objectives
- Understand the concept of risk and its implications.
- Explain risk management principles and standard approaches.
- Differentiate between risk and hazard.
- Discuss legal liabilities in the tourism and hospitality sector.
Course Topics
- Risk Management Concepts and Principles: foundational theories in risk management.
- Risk in Service Organizations: guidelines for adapting to the new normal in hospitality and tourism.
- HACCP (Hazard Analysis Critical Control Point) and OHS (Occupational Health and Safety): critical frameworks for managing safety.
- Food Safety and Sanitation: ensuring compliance with food safety standards.
- Crisis Management: strategies for preventing accidents in hospitality and tourism.
- Risk Management Strategies: implementing effective practices specific to the hospitality and tourism industry.
- First Aid Procedures: essential training for industry safety protocols.
Grading System
- Class Standing: based on participation and attendance.
- Midterm Grade: combines class standing with quizzes and a mid-test score.
- Pre-Final and Final Grades: similar structure, factoring in quizzes and respective tests.
- Final Grade: aggregate of the final period grade, midterm, and pre-final grades.
Required Activities
- Various Learning Activities: includes both face-to-face and online engagements.
- Case Analysis: application of theories in real-world scenarios.
- Periodic Examinations and Quizzes: assessments to gauge understanding.
- Interactive Recitation: lively discussions to encourage participation.
- Portfolio Development: compilation of learning materials and reflections.
Core Concept of Risk
- Risk is fundamentally tied to the potential for loss against reward.
- Central to business studies, encompassing more than just financial theories.
- Defined by the World Tourism Organization (UNWTO) as exposure to danger, harm, or loss.
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Description
This quiz focuses on risk management applied to safety, security, and sanitation. It is designed for HTM (Hospitality and Tourism Management) students in their second week of the course. Participants will explore key concepts and practical applications necessary for ensuring safety in various environments.
