HEALTH AND REGULATIONS

Bachelors Degree in Hotel/Restaurant/Food Service Management

BUS 390

Breyer State University
Instructor: David M. Kolenich Ph.D, MBA, BBA, BS.

SYLLABUS

COURSE OVERVIEW: Welcome to Health and Regulations, a Bachelor Level course in the curriculum for the Degree, Bachelor of Hotel/Restaurant/Food Service Management. I am pleased to instruct you in this course, which will be a foundational course for the remainder of your studies in the bachelor program.

The last thirty years has shown a marked increase in both the frequency and the severity of food-borne disease outbreaks. This trend is due to rise further as more meals are eaten outside the home and as more population aging occurs, thus, releasing more immunocompromised consumers into the restaurant and fast-food marketplace. With more than 600 types of food-borne diseases known today and with more than 99 million cases of intestinal infections per year, food safety is a subject that should be on the tip of every manager's tongue in the hotel or in the restaurant field. After all, some intestinal infectious cases do result in extended hospital stays and, unfortunately, death.

Besides the human side of suffering, the restaurant/hotel manager also faces another kind of suffering from food-borne illnesses, a financial one. An estimated 25 billion dollars are lost each year in related costs in the food industry because of intestinal infectious diseases. Areas of most concern are time-consuming to handle and very costly to defend; litigations, lost-time from work, loss of good-will, and declining business.

But the staggering financial numbers and human suffering doesn't mean we are on a doomsday path that can't be halted. Our intelligence and our attitude toward food safety are our greatest weapons in the war against food-borne diseases. Just by doing simple safety steps, like following proper safety sanitation procedures, a restaurant manager can ease the suffering to our society and increase the profits to his/her business.

In essence, this is what this course is about: disease-causing microorganisms and how they were born, formed, and nurtured, how they cause disease, the results, and how to kill them.

I know you will enjoy this course. Please learn as much as you can as you progress through it, as it does lay down a solid foundation for the rest of the curriculum. It is my pleasure to have you in the course.

TIME FRAME: This is a five-semester hour course. This course is allotted ten weeks of time. You must complete all of the requirements for the course successfully by the end of the ten-week period. The first day of week one will begin the day that you register for the course, or the day which you notify me that your textbook has arrived and you are ready to begin your studies. Please be cognizant of the time frame. It is rare that extensions of time are permitted, unless you have good justification. Upon successful completion of this course, you will be awarded five semester hours of credit.

TEXTBOOKS: There is one (1) required textbook for this course.

Book 1: Food Alert! By Morton Satin. New York, NY; Checkmark Books: 1999. ISBN # 0-8160-3936-4.

	» Click Here to Enter
» Additional Student Resources at StudyTactics

EXAMINATIONS: There is one examination for this course, a final exam that must be taken by the end of the 10th week in the course. The final exam covers the material in the book, "Food Alert! by Morton Satin."

The exam is programmed and is located in the classroom for this course. The examination is "open book" objective type. You will have one (1) day to complete your exam, once you access it from the classroom. To access the exam, you must send me an email and request to have access to the exam. Upon registration, you will receive my email address. I will then program your access in. You will receive an email back from me telling you that you are now authorized to go ahead and to access your exam. To access, you will come into the classroom, click on testing, and click on the exam you are taking. You will need your User ID and PASS WORD to access the exam. The exam will appear on your screen. Once you access the exam, you have twenty-four hours to submit your answers. The program provides me the exact date and time that you accessed the exam. The program also notifies me of the exact date and time that you submitted your answers. Thus, the program is timing you. When you are ready, go back into the classroom and click in your responses and then click submit. Shortly, you will receive the exam in your email box with your computed score. You will also know what questions, if any, that you missed, and what the correct answer is. I also receive a copy of your exam and your score.

GRADING: The grading scale for this course is as follows:

90-100%    = A
80-89%      = B
70-79%      = C
Below 70% = Fail

The final examination will compose 50% of the course grade and your written paper will compose the other 50% of your grade.

The grading sheet for all written papers is as follows:

CONTENT: Weight 48%.

1. Content is comprehensive, accurate and/or persuasive.
2. Major points are stated clearly, and are supported by specific details, examples, and/or analysis.
3. Research is adequate for the topic.
4. The context and purpose of the writing is clear.

ORGANIZATION: Weight 28%.

1. The introduction provides sufficient background on the topic and previews major points.
2. The structure of the paper is clear and easy to follow.
3. The paper's organization emphasizes the central theme or purpose and is directed.
4. The conclusion reviews the major points.

FORMAT/GRAMMAR: Weight 12%.

1. Spelling is correct.
2. Word usage is correct.
3. Punctuation is correct.

READABILITY/STYLE: Weight 12%.

1. Sentences are complete, clear, and concise.
2. The tone is appropriate to the content and assignment.
3. Development of each paragraph provides one idea per paragraph and provides consistency and flow.

COMMUNICATION: You are encouraged to communicate with me. I am available as a teacher, coach, and mentor to assist you in meeting your goals for this course. Primarily, communication is through email. However, I am also available for conversation by telephone if you would like. Our classroom for this course has a "chat" room. I am also very willing to meet with you one-on-one in the chat room at your request. From time to time, depending on how many students are enrolled in this course at a particular time, we will have some scheduled group chats. You will receive more detailed information at the time such chat sessions are scheduled. Please keep my email address handy so that you can contact me whenever necessary. If at any time during this course you change your email address, please be sure to notify me right away.

WRITTEN ASSIGNMENTS: There is one written assignment for this course. You will have to write a ten-page (minimum) paper on the book "Food Alert!" by Morton Satin. This paper must be double-spaced with 1.5-inch margins. This paper will be written on Chapter 3 in the book-Food Sources of Disease and will include an overview of the twenty most common causes of food-borne illnesses which occur in the kitchen. They can be found on pgs. 38-39 and you must explain how to prevent these critical and major violations from occurring in your house or your food operation. I must download your ten-page paper by the end of the 5th week of the course.

ABOUT YOUR INSTRUCTOR: I, David M. Kolenich, Ph.D, MBA, BBA, BS., currently teach undergraduate and graduate courses at Breyer State University. I hold a Doctorate degree in Business Management, a Masters in Business Administration, a Bachelor of Science in Business Administration, and a Bachelor of Food Service Management. I have owned and operated my own restaurant, managed various other large volume restaurants and hotels, managed businesses related to the steel industry, bought and sold real-estate, and have been an officer in various labor relation committees for eight years. I have been an active handball player for over twenty years, winning many state and local tournaments. In 1987, I won the United States Handball Association's National "C" Crown. I am also an avid Table Tennis player, again, winning many tournaments. I am the author of two books, one in finance and one in fiction. Both are currently under review in New York.

I am Administrative Assistant to the President of Breyer State University, and the Dean of Faculty.

COURSE OBJECTIVES: Upon completion of this course, you will be able to:

1). Understand the breath and scope of the food poisoning.
2). Evaluate the basic principals of food-borne diseases.
3). Understand when to use and when not to use potentially spoiled food products.
4). Learn the various types of food-borne diseases.
5). Understand techniques on preventing bacterial diseases for fish and meat.
6). Demystify bacterial diseases.
7). Understand various ways to eat safe while traveling abroad.
8). Learn storage conditions for selected food items.
9). Understand parasitic diseases.
10). Understand fungal diseases.
11). Understand causes and symptoms of diseases.
12). Analyze toxin-producing forms of pathogens.

ASSIGNMENTS: For specific assignments, please click on the link "Assignments."

Apply	Pay Online	Refund Policy
Payment Plan	Email for Info	Register for a Course