HRMA 1345 Study Guide - Midterm Guide: Food Allergy, Foodborne Illness, Foodservice

• School: University of Houston
• Department: Hotel and Restaurant Management
• Course: HRMA 1345
• Professor: sujatasirsat

Document Summary

Be sure to take the practice exams at the end of each chapter. After attending the lectures, reading the lecture notes, and reading chapters 1, 2, 3 and you should be able to: To recognize the expectations customers bring to an eating establishment. To be able to identify the major hazards for contamination. To identify the role and responsibility of a foodservice manager. To be able to define contamination, cleanliness, sanitation, foodborne illness, cases and outbreaks. To recognize the symptoms associated with a foodborne illness. To identify types of people considered high risk. To understand the difference between a foodborne illness and a foodborne intoxication. To understand the role microorganisms and especially of bacteria in causing disease and infection. To identify the basic characteristics of foodborne illnesses. To be able to define vegetative cell, and spore. To be able to list and describe the stages of reproduction for bacteria. Be able to define and describe foodborne illnesses.