Risk Management in Safety and Sanitation

Questions and Answers

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?

Tourism History

Data Science Fundamentals

Advanced Programming Techniques

Crisis Management and Accident Prevention (correct)

The course focuses on compliance with workplace hygiene procedures.

True

What does the acronym HACCP stand for?

Hazard Analysis Critical Control Point Signup and view all the answers

What is the main focus of risk management in the hospitality and tourism industry?

Identifying, assessing, and managing risks to ensure safety and compliance. Signup and view all the answers

What is one of the intended learning objectives of the course?

Understand what risk is Signup and view all the answers

What does risk in the context of tourism refer to?

A situation that exposes someone or something to danger, harm, or loss. Signup and view all the answers

Risk and _____ are coupled at the core of the risk definition.

reward Signup and view all the answers

Match the following concepts to their definitions:

Risk Management = The process of identifying, assessing, and controlling threats to an organization's capital and earnings. Hazard = A potential source of harm or adverse effect. Compliance = Conforming to a rule or standard. Safety Procedures = Guidelines established to ensure safety in the workplace. Signup and view all the answers

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.

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.