Course Number and Name:

Course Coordinator:

NUT335 / Food Service and Safety

Management
Dr. Hussein Hassan

Class Time and location:

Beirut:

TR 9.3010.45 / Nicol 540

TR 11.00-12.15 / Nicol 305

Byblos:

TR 2:00-3:15 / ENG405
Credits and Contact Hours:

3 credits, 3 hours

Semester:

Spring 2016

Last Revised on:

December 2016

NUT335

CURRENT CATALOG DESCRIPTION

This course covers the different functions of a foodservice manager in terms of menu planning,
purchasing, production, distribution and service, and facility layout and design. It also highlights
the principles of food safety and the application of quality management systems (HACCP and ISO
22000) in the foodservice establishments.
COURSE PREREQUISITE/COREQUISTE
NUT201: Fundamentals of Human Nutrition
INSTRUCTOR
Name: Hussein HASSAN
Email: hussein.hassan@lau.edu.lb
Course Page:
https://banweb.lau.edu.lb/prod/bwckctlg.p_display_courses?term_in=201620&one_subj=NUT&sel
_crse_strt=335&sel_crse_end=335&sel_subj=&sel_levl=&sel_schd=&sel_coll=&sel_divs=&sel_de
pt=&sel_attr=
Office: Beirut: Nicol Hal 308D / Byblos: Dorm A, room 818 ext.: 1609
Office Hours: Beirut W 11.00-14.00 and F 10.00-13.00 or by appointment / Byblos: TR 3.30-5.00
or by appointment
COURSE LEARNING OUTCOMES
ACEND Core Knowledge
(KRDN) & competencies
(CRDN)
CRDN 3.7 Develop and deliver
products, programs or services
that promote consumer health,
wellness and lifestyle
management.

CRDN 3.10 Develop and

evaluate recipes, formulas and
menus for acceptability and
affordability that accommodate

Learning Outcomes
Develop and deliver products,
programs or services that
promote consumer health,
wellness and lifestyle
management merging
consumer desire for taste,
convenience and economy with
nutrition, food safety (including
HACCP and ISO22000) and
health messages and
interventions
Develop and evaluate recipes,
formulas and menus for
acceptability and affordability
that

Educational
Approach/Assessment
Tools
Class Lectures
HACCP (rubric)

Class Lectures
Menu development
(rubric)

the cultural diversity and health

needs of various populations,
groups and individuals.
KRDN 4.4 Apply the principles
of human resource management
to different situations.

accommodate the cultural

diversity and health needs of
various populations, groups and
individuals
Perform management functions
related to safety, security and
sanitation that affect employees,
customers, patients, facilities
and food

KRDN 4.5 Describe safety

principles related to food,
personnel and consumers.
KRDN 4.6 Analyze data for
assessment and evaluate data to
be used in decision-making for
continuous quality improvement.

Class Lectures
In-class activity
Class Lectures
Exams
Class Lectures
In-class activity
HACCP (rubric)
Class Lectures

CRDN 4.6 Propose and use

procedures as appropriate to the
practice setting to promote
sustainability, reduce waste and
protect the environment.
CRDN 4.7 Conduct feasibility
studies for products, programs
or services with consideration of
costs and benefits.
CRDN 4.10 Analyze risk in
nutrition and dietetics practice.

Class Lectures
In-class activity
Class Lectures
HACCP (rubric)

COURSE GRADING AND PERFORMANCE CRITERIA

Exam I: Tuesday, February 14, 6.30-7.30PM; 25%
Exam II: Wednesday, March 22, 6.30-7.30PM; 25%
Final Exam: 40%;
Projects: 10% (5% each);
Every group consisting of 4 students is required to:
1. Develop a one-week cycle menu for toddlers (12-36 months) in a daycare taking into
account the specific requirements for this age group;
2. Develop a HACCP plan for a recipe from this cycle menu.
In both projects, students have to incorporate all the concepts acquired throughout the course and
to get information from reliable sources.
If, and for a VALID reason, a student misses an exam, he will not be given a make-up shortly after
this exam. Instead, the materials included in the missed exam will be added to the materials of
the next exam, and a comprehensive make-up exam will be then given.
Instructor of the Day:
During each class session, one student will step up and explain around 10 slides from the handout
in his/her own way. At the beginning of the term, student will be notified about the handout that
he/she will refer to, so that he/she chooses the part that he/she would like to explain. This part
should be a complete subtopic within the handout.

Page 2 of 5

Grade
A
AB+
B
B-

Quality Points
4
3.67
3.33
3.0
2.67

Guidelines over 100

90
87 89
83 86
80 82
77 79

C+
C
CD+
D
F

2.33
2
1.67
1.33
1
0

73 76
70 72
67 69
63 66
60 62
59

TEXTBOOK
Payne-Palacio and Theis: Introduction to Food Service (11th edition, Prentice Hall)
MAJOR TOPICS COVERED IN THE COURSE AND TENTATIVE SCHEDULE
Week1.
Introduction / The systems approach of foodservice today
Development of present-day foodservices; factors affecting growth, trends and challenges
in foodservice, types of foodservice systems, and systems concept and approach
Week2.
Food Safety
Introduction to food safety terminology, hazards to food safety, foodborne illnesses,
introduction to food microbiology, employee health and personal hygiene
Week3.
Cleaning and Sanitation
Principles of cleaning and sanitizing, dishwashing, facility cleaning and master cleaning
program
Week4.
Sanitary Facility Design and Occupational Safety
Sanitary flooring, walls, ceiling, choice and layout of kitchen equipment, maintenance
programs, and occupational safety
Exam I
Week5.
Integrated Pest Management
Advantages of an IPM program, identifying different types of pests, treatment methods,
control and preventive measures
Weeks 6-7. Food Safety Management Systems
History of HACCP, introduction to the seven HACCP principles, introduction to ISO22000:
2005, advantages of FSMS
Week8.
The Menu
Menu planning, types of menu, menu development, menu evaluation, menu design and
format
Week9.
Purchasing
Understanding the market, bidding, ethics in purchasing, structure and methods of
purchasing, product selection, purchasing procedures
EXAM II
Week10. Receiving, Storage and Inventory
Receiving (receiving process, coordination with other departments, personnel, facilities,
equipment), Storage (dry and refrigerated/freezer storage), Inventory Records and Control
(storeroom issues, perpetual inventory, physical inventory)
Week11. Production
Recipe formulation (standardized recipes, recipe adjustment), forecast models, production
scheduling, production control (ingredient assembly, portion control)
Week12. Service and Delivery
Methods of assembly, delivery, and service, styles of service, equipment needs, and
customer service
Week13. Environmental Management
Green Design, Energy Conservation (ventilation, lighting, equipment, preventive
maintenance), Water Conservation, Solid Waste Management (source reduction, recycling,
incineration and landfilling)
Week14. Human Resources Management
Skill Standards, Recruitment, Personnel Records, Orientation, Training, Performance
Evaluation, Promotions and Transfers, Discipline, Dismissals, Handling Grievances, LaborManagement Relations
ATTENDANCE POLICY
1. Students are expected to attend all classes.
2. For valid reasons, students may miss classes for a maximum that is equivalent to 4.
3. When exceeding the maximum number of absences, it is the instructors prerogative to
ask the concerned student to stop attending and drop the course. In this case, it is the
students responsibility to drop the course; otherwise a grade of F will be given.
4. In exceptional justified cases (long illness, etc), where absences exceed the maximum,
the student has to petition to the department Chair to be allowed to stay in the course.

Page 3 of 5

5. Students are held responsible for all the material presented in the classroom, even during
their absence.
WITHDRAWAL POLICY

A student who withdraws after the Drop/Add period and by Monday, February 20 will
obtain a WI on that particular course. The student may process such request directly
through the Registrars Office.

A student who withdraws from a course between Monday, February 20 and Monday,
March 27 will receive either a WP or a WF. WP or WF will be determined by the
instructor based on the achieved academic performance in that course till the time of
withdrawal.

The WI and the WP will not count as a Repeat; whereas the WF will count as a
Repeat.

WI, WP and WF will not count towards the GPA calculation.

o WI is equivalent to Early Withdrawal.
o WP is equivalent to Withdrawal/Pass.
o WF is equivalent to Withdrawal/Fail.
STUDENT CODE OF CONDUCT ACADEMIC VIOLATIONS

Code #

Violation

Cheating
2.2.1
Using material or equipment (including mobile phones,
electronic tablets, i-pads, calculators, and other devices)
that is not authorized by the instructor in an examination,
project, or graded assignment
2.2.2
Cheating, copying, collaborating with or aiding another
Student in a manner not permitted by the instructor on an
examination, project, or other graded assignment
2.2.3
Distributing or aiding in the distribution of previous exams
without authorization of the instructor
2.2.4
Stealing, reproducing, or circulating an examination or
other graded assignment before it has been administered
2.2.5
Impersonating another Student or allowing another
Student to impersonate ones self during an examination,
presentation, or other graded assignment
2.2.6
Impersonating an assistant, staff member, or faculty
member for the purpose of (a) proctoring examinations
without authorization or permission or (b) obtaining
confidential information regarding coursework or
examinations
2.2.7
Receiving, purchasing or selling a project, paper, or any
academic document and presenting it as work other than
that of the author
2.2.8
Submitting identical papers or coursework for credit in
more than one class without the permission of the
instructor
Plagiarism and Copyright Violations
2.2.9
Failing to attribute language or ideas to their original
source by not crediting the original author with an
appropriate acknowledgement or citation
2.2.10
Using photocopied or electronic copies of textbooks,
compact disks, films, music, online course materials, and
other content beyond the fair use policy within University
Premises
2.2.11
Using copyrighted materials, including in written research
reports and papers, without obtaining required
permission, if any, from the rights holder
Unauthorized Sale, Distribution, or Use of Course Materials

Page 4 of 5

First Offense

Second
Offense

zero on the
deliverable with
a warning

F on the course
with a warning

zero on the
deliverable with
a warning
double warning
suspension
suspension

suspension

suspension
for both

expulsion

suspension
expulsion

expulsion

suspension
expulsion

expulsion

zero on the
deliverable with
a warning

F on the course
with a warning

zero on the
deliverable with
a warning
warning

F on the course
with a warning

warning

double warning

suspension
expulsion
expulsion

double warning

Code #

Violation

2.2.12

Recording any lecture or presentation for personal use or

public distribution without the prior consent of the course
instructor. This applies to the unauthorized use of any
medium including but not limited to mobile phones,
electronic tablets, i-pads recorders, films, and other
devices
Selling academic materials by any Student, club, or group.
This includes but is not limited to lectures, course
recordings, class notes, and previous exams

2.2.13

Page 5 of 5

First Offense
warning

Second
Offense
double warning

warning

double warning