Posted: December 7th, 2020

devry hosp420 full course latest 2015 november [ all discussions all homework and course project and midterm

Question Devry HOSP420 Week 1 Discussion DQ 1 & DQ 2 Latest 2015 NovemberDQ 1A 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?DQ 2What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness?Devry HOSP420 Week 2 Discussion DQ 1 & DQ 2 Latest 2015 NovemberDQ 1There 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.DQ 2There 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.Devry HOSP420 Week 3 Discussion DQ 1 & DQ 2 Latest 2015 NovemberDQ 1An 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 .homeworkminutes.com/question/view/136399/Devry-HOSP420-Week-123-4-Discussion-DQ-1-DQ-2-Latest-2015-November#">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?DQ 2Thermometers 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?Devry HOSP420 Week 4 Discussion DQ 1 & DQ 2 Latest 2015 NovemberDQ 1Conduct 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?DQ 2Let'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.week 5DQ 1Describe machine warewashing. How do these machines work? Describe the flow of dishes and smallwares through a warewashing machine? What requirements should the layout analyze for hand washing facilities, including locations and numbers?DQ 2Clean 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?week 6DQ 1As 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?DQ 2You 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.week 7DQ 1If 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?DQ 2You 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?week 1HomeworkAnswer 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?CategoryPointsWeightingDescriptionFormatting and Writing520%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.Content2080%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.Total25100%A quality paper will meet or exceed all of the above requirements.week 2HomeworkAnswer 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?CategoryPointsWeightingDescriptionFormatting and Writing520%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.Content2080%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.Total25100%A quality paper will meet or exceed all of the above requirements.week 5HomeworkAnswer the following four questions. Responses should be between 300 and 600 words for each set of questions.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?CategoryPointsWeightingDescriptionFormatting and Writing520%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.Content2080%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 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.Total25100%A quality paper will meet or exceed all of the above requirements.week 6HomeworkAnswer the following four questions. Responses should be between 300 and 600 words for each set of questions.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?CategoryPointsWeightingDescriptionFormatting and Writing520%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.Content2080%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.Total25100%A quality paper will meet or exceed all of the above requirements.week 4Chapter 8: The Flow of Food: PreparationChapter 9: The Flow of Food: ServiceChapter 10: Food Safety and Management SystemsHomeworkAnswer the following four questions. Responses should be between 300 and 600 words for each set of questions.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?CategoryPointsWeightingDescriptionFormatting and Writing520%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.Content2080%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 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.Total25100%A quality paper will meet or exceed all of the above requirements.week 3HomeworkAnswer 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?CategoryPointsWeightingDescriptionFormatting and Writing520%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.Content2080%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.Total25100%A quality paper will meet or exceed all of the above requirements.week 7Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.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?CategoryPointsWeightingDescriptionFormatting and Writing520%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.Content2080%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 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.Total25100%A quality paper will meet or exceed all of the above requirements.Course Project.equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#1">Overview| .equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#2">Guidelines| .equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#3">Grading Rubrics| .equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#4">Best PracticesOverview.equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#top">Back to TopIn 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.Guidelines.equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#top">Back to TopThis course project consists of two parts (both due by Week 7).Part I: InterviewPart II: Writing an Inspection ReportTo 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); andsubmit 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 TABLESDining RoomTopicScore1Poor2345ExcellentWindows* no dust, dirt, streaks, smudgesLights* no dust* clean and in working orderCeilings* no dust, dirt, in good repairAir vents* no dust, no cob webs, is paintedFloors* in good repair, no trash, no spillsTables* no gum underneath, clean, in good repairChairs* in good repair, legs are cleanMenus* not sticky, clean, in good repairTable tops* in good repair, cleanBar area-Glassware* clean, no spotsIndoor Windowsills* no dirt, no dust, is cleanWalls-pictures* no dust, no dirtStairs* clean, no obstructions, in good repairTable sugar caddies/salt and pepper shakers* no dirt inside caddies, cleanTable tents* clean, in good repair, no dirtTOTAL SCORE____ / out of 75 possibleExteriorTopicScore1Poor2345ExcellentCondition of sidewalks* no gum, trash, cigarette buttsCondition of parking lot* no trashWindows* clear, clean, no dirtLighting* all lights working, not brokenLandscaping* well maintained, no trashDumpster area* no visible trash, no smells, well maintainedFront doors* clean, in good repairBuilding exterior* clean, good repair, no graffitiTOTAL SCORE____ / out of 40 possibleEmployeesTopicScore1Poor2345ExcellentUniforms* clean, well maintainedHair* long hair pulled back, clean shavenJewelry* not excessive, cleanBody odor* no apparent odorHands* clean, fingernails maintained, no open skinTOTAL SCORE____ / out of 25 possibleBathroomsTopicScore1Poor2345ExcellentSinks* in good repair, is cleanMirrors* clean, no streaksFloors* in good repair, no trash, no water puddlesBaby changing tables* clean, in good repairToilets* clean, in working order, clean baseBathroom stalls* clean, no dust on tops of stallsWalls* clean, no graffitiCeilings* no dust, in good repairTrash cans* clean, no smellsPaper towel dispensers* in working order, stockedTOTAL SCORE____ / out of 50 possibleTOTAL SCORE FOR THE RESTAURANT____ / out of 190 possible____ %Grading Rubrics.equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#top">Back to TopPart ICategoryPointsWeightingDescriptionContent8076%This will be the Interview portion of the paper, covering the food safety programOrganization & Cohesiveness1514%Professionally organized and presentedClarity of paper including proper spelling, grammar, and citations1010%Any references must be cited on a separate reference page (APA style)Total105100%A quality paper will meet or exceed all of the above requirements.Part IICategoryPointsWeightingDescriptionContent8080%This will be the Restaurant Inspection paperOrganization & Cohesiveness1515%Professionally organized and presentedClarity of paper including proper spelling, grammar, and citations55%Any references must be cited on a separate reference page (APA style)Total100100%A quality paper will meet or exceed all of the above requirements.Best Practices.equella.ecollege.com/file/1fbae59d-2305-4980-b126-0077f14dc870/1/HOSP420_CH_CourseProject.html#top">Back to TopThe 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!midtermDevry HOSP420 Week Week 4 Midterm Latest 2015 November1. Question : (TCO 5) Which type of food would most likely cause a foodborne illness?Frozen cornSliced cucumbersInstant soup mixesBaked potatoesQuestion 2. Question : (TCO 2) What is the definition of cross-contamination?The presence of harmful microorganisms in foodWhen someone becomes ill after having eaten food containing toxinsWhen more than two people become sick from eating the same foodThe transfer of microorganisms from one food or surface to anotherQuestion 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?Student Answer: OxygenOsmosisOutlineOnionQuestion 5. Question : (TCO 1) Which food is most likely to cause a foodborne infection?Meat cooked rareBLTSweet and sour porkChips and salsaQuestion 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 accessIn a locked storage area away from foodIn the dry storage areaIn a bin or box under the sinkQuestion 7. Question : (TCO 9) How many times should you check the temperature of meat?OneTwoThreeFourQuestion 8. Question : (TCO 6) Keeping track of food temperatures while cooking is an example of which HACCP principle?Record keepingVerificationHazard analysisMonitoring proceduresQuestion 9. Question : (TCO 5) Which food contains eggs with little or no cooking involved and must be carefully handled to prevent cross-contamination?Hollandaise sauceMeringueCaesar saladAll the aboveQuestion 10. Question : (TCO 4) If you want to reheat previously cooked foods, what would be the correct internal temperature to achieve?155 degrees F150 degrees F165 degrees F145 degrees F1. 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

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