Devry Hosp 420 All Discussions-Latest Spring 2015

Devry HOSP 420 All Discussions-Latest Spring 2015

(Week 2,4,5,6,7 Assignment And Week 7 Course Project )

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Question

Potential Restaurant Incidents (graded)

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?

Foodborne Illness/Unsafe Food (graded)

What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness?

week 2

he Food Handlers and Hygiene (graded)

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.

Types of Contaminants (graded)

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.

week 3

Flow of Food Products (graded)

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 largehotel 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?

diss 2

Type of Technology in...