Southern Utah University

Course Syllabus

Southern Utah University
Southern Utah University
Spring Semester 2026

Hospitality Safety and Sanitation Management (Face-to-Face)

HRHM 3020-01

Course: HRHM 3020-01
Credits: 3
Term: Spring Semester 2026
Department: MHRH
CRN: 10395

Course Description

Students study safety and sanitation management principles in the hospitality industry related to safe food handling practices, responsible alcohol service, and developing and maintaining a sustainable facility for hospitality guests and employees. Students may obtain NRA ServSafe Food Safety and ServSafe Alcohol certifications. (Fall, Spring) [Graded (Standard Letter)] Registration Restriction(s): None

Required Texts

1) ServSafe Course Book with Exam Answer Sheet (Newest ed.). National Restaurant Association Educational Foundation, Chicago, IL.

2) ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Exam Answer Sheet. (Newest ed.). National Restaurant Association Educational Foundation, Chicago, IL.

Learning Outcomes

1.     Discuss food hazard categories and control measures

2.     Discuss disease-causing organisms, symptoms, and control measures

3.     Evaluate factors that impact the safety and sanitation of foods 

4.     Determine food handling practices that reduce the risk of foodborne illnesses

5.     Discuss concepts of Hazard Analysis and Critical Control Points (HACCP)

6.     Discuss government regulations for food safety and sanitation

7.     Analyze food safety and sanitation publications

8.     Apply knowledge to develop strategies to minimize risks of foodborne illnesses

9.     Discuss alcohol laws and foodservice responsibility

10.  Discuss the recognition and prevention of alcohol intoxication

11.  Identify the key practices of guests' and employees' safety

12.  Discuss preliminary considerations in setting up a security program

13.  Discuss the elements of a risk management program

14.  Recognize the responsibilities of the hospitality industry regarding green business

15. Prepare to take the National Restaurant Association’s Applied Food Service Sanitation Certification Exam and ServSafe Alcohol Certification Exam

Course Requirements

Course Grading Segment Explanations:

Participation and Attendance:        Students are encouraged to stay current in readings and share insights from readings, experiences, and reflections that are pertinent to class topics.  In order to encourage your participation and attendance, 3 points will be awarded for your participation and attendance in each lecture. 

Restaurant Evaluation (Critical evaluation of a local restaurant):            Students perform an evaluation of a foodservice establishment and make recommendations based on the observations of its sanitation and safety practices.  A group presentation (20 pts) and a written report (30 pts) are required for this assignment. The final written document should be no longer than ten pages (excluding cover page, table of contents, and reference page).  It must have a standard cover sheet with the foodservice establishment name.  The project guidelines and rubric are available on Canvas.  Submit the paper to Canvas.

Case Study Report:   Three individual case studies will be given to each student throughout the semester (10 points each).  Use the case study evaluation rubric on Canvas for your work.  Submit completed cases to Canvas.

Physical Prep Exam (face-to-face): There will be 3 Physical Prep Exams (90 points total).  The main purpose of these exams is to prepare students for the NRA certification exams.  

Certification Exams: There will be two Certification Exams.  The ServSafe food and alcohol exams are scored by the NRA on a percentage basis.  Students will receive points equal to the percent score on these two exams.  For example, a score of 80 percent on the food exam and 85 percent on the alcohol exam would earn 80 and 85 points, respectively.  All students must take and pass the NRA certification exams. An official answer sheet is required for each of the NRA exams. A make-up exam might be arranged if time is allowed.  

Online Evaluation Quiz (70 pts): There are 7 online evaluation Quizzes. The main purpose of this activity is to prepare students for the NRA certification exams.  

Exam Preparation Notes Assignment (7): Student will summarize the chapter contents to prepare class notes for their certification exam preparations. The guidelines are posted in Canvas.

CLASSROOM DECORUM:  People do business with people they know and trust.  Students are expected to practice traits they will need to gain the trust of their peers in the business world.  These traits include respect, timeliness, courtesy, and integrity.  In other words: arrive on time; depart on time; hand assignments in on time; do not interrupt class with talking, rustling papers, etc.; be honest and fair in all of your dealings with other humans.  Texting is not allowed.  Personal computers are not allowed without permission from the instructor.  Points will be deducted for late work.

Course Grading:       

 | Food Protection Manager Certification Exam             | 100
 | ServSafe Advance Alcohol Exam | 100
 | Participation and Attendance  3x16 |   48
 | Physical Exam Prep Quizzes  3x30 Online Evaluation Quizzes (7)                                                                                                    |   90   70
 | Restaurant Evaluation Project (Group) Exam Preparation Notes (8) |   50   80
 | Case Study Report   3x10 |   30 
 | TOTAL | 568


Course Outline

 | Date/Day | Topics | Assignments & Notes
| Thu | 8-28 | Introduction of Course Goals & Policies | 
| Tue | 9-2 | ServSafe Ch 1 Providing Safe Food; ServSafe Ch 2 The Microworld | Reading: ServSafe Chapter 1 Reading: ServSafe Chapter 2
| Thu | 9-4 | Online Evaluation Ch1 & 2; Quiz 1 & Notes #1 Due (Online Class) | Reading: ServSafe Chapter 1 Reading: ServSafe Chapter 2
| Tue | 9-9 | ServSafe Ch 3. Contamination, Food Allergies, & Foodborne Illness; ServSafe Ch 4. The Safe Foodhandler  | Reading: ServSafe Chapter 3 Reading: ServSafe Chapter 4
| Thu | 9-11 | Online Evaluation Ch 3 & 4; Quiz 2 & Notes #2 Due (Online Class) | Reading: ServSafe Chapter 3 Reading: ServSafe Chapter 4
| Tue | 9-16 | ServSafe Ch 5. The Flow of Food: An Introduction; ServSafe Ch 6. The Flow of Food: Purchasing & Receiving Safe Food | Reading: ServSafe Chapter 5 Reading: ServSafe Chapter 6 Case #1 Assignment Due
| Thu | 9-18 | Online Evaluation Ch 5 & 6; Quiz 3 & Notes #3 Due (Online Class) | Reading: ServSafe Chapter 5 Reading: ServSafe Chapter 6
| Tue | 9-23 | Self Study and Exam preparation (No Class Meeting) | Reading: ServSafe Chapter 1 – 6
| Thu | 9-25 | Physical Prep Exam # 1 (In-Class Exam) | ServSafe Chapter 1 – 6 
| Tue | 9-30 | ServSafe Ch 7. Keeping Food Safe in Storage; ServSafe Ch 8. Protecting Food During Preparation: Safe Foodhandling | Reading: ServSafe Chapter 7 Reading: ServSafe Chapter 8
| Thu | 10-2 | Online Evaluation Ch 7 & 8; Quiz 4 & Notes #4 Due (Online Class) | Reading: ServSafe Chapter 7 Reading: ServSafe Chapter 8
| Tue | 10-7 | ServSafe Ch 9. Protecting Food during Service & Holding Foods for Service ServSafe Ch 10. Principles of a HACCP System | Reading: ServSafe Chapter 9 &10
| Thu | 10-9 | Online Evaluation Ch 9 & 10; Quiz 5 & Notes #5 Due (Online Class) | Reading: ServSafe Chapter 9 &10
| M-Tue | 10/13-14 | Fall Break
| Thu | 10-16 | ServSafe Ch 11. Sanitary Facilities & Equipment Materials for Interior Construction; ServSafe Ch 12. Cleaning & Sanitizing | Reading: ServSafe Chapter 11 & 12 Case #2 Assignment Due
| Tue | 10-21 | Online Evaluation Ch 11 & 12; Quiz 6 & Notes #6 Due (Online Class) | Reading: ServSafe Chapter 11 & 12
| Thu | 10-23 | ServSafe Ch 13. Integrated Pest ServSafe CH 14 Food Safety Regulation and ManagementStandards ServSafe Chapter 15: Employee Food Safety Training | Reading: ServSafe Chapter 13, 14, and 15 
| Tue | 10-28 | Online Evaluation Ch 13, Ch 14, & 15; Quiz 7 & Notes #7 Due (Online Class) | Reading: ServSafe Chapter 13, 14, and 15
| Thu | 10-30 | Physical Prep Exam # 2 (In-Class Exam) | ServSafe Chapter 7 - 15
| Tue | 11-4 | ServSafe Food Protection Manager Exam in the classroom | 
| Thu | 11-6 | Chapter 1: Alcohol Law & Your Responsibility Chapter 2: Recognizing & Preventing Intoxication (In-Class Meeting) | Reading: Alcohol Chapter 1 Reading: Alcohol Chapter 2 
| Tue | 11-11 | Chapter 3: Checking Identification Chapter 4: Handling Difficult Situations (In-Class Meeting) | Reading: Alcohol Chapter 3 Reading: Alcohol Chapter 4 Coverage: Alcohol Chapter 1 & 2 Case #3 Assignment Due
| Thu | 11-13 | Exam Preparation Day & Notes #8 Due (No Class Meeting)
| Tue | 11-18 | Physical Prep Exam # 3 (In-Class Exam) | Coverage: Alcohol Chapter 1, 2, 3, & 4
| Thu | 11-20 | ServSafe Advance Alcohol Exam in the classroom | Coverage: Alcohol Chapter 1, 2, 3, & 4
| M-F | 11/24-28 | Thanksgiving Holiday! | 
| Tue | 12-2 | Final Project Preparation Day (No Class Meeting)
| Thu | 12-4 | Restaurant Evaluation Presentation (All Groups; In-Class Meeting) | 
|   |   | Final Exam (Certification Exam Make-Up) |  

Instructor's policies on late assignments and/or makeup work

No late assignments will be graded.

Attendance Policy

Students are encouraged to stay current in readings and share insights from readings, experiences, and reflections that are pertinent to class topics.  In order to encourage your participation and attendance, 3 points will be awarded for your participation and attendance in each lecture. 

Course Fees

N/A

ADA Statement

Students with medical, psychological, learning, or other disabilities desiring academic adjustments, accommodations, or auxiliary aids will need to contact the Disability Resource Center, located in Room 206F of the Sharwan Smith Center or by phone at (435) 865-8042. The Disability Resource Center determines eligibility for and authorizes the provision of services.

If your instructor requires attendance, you may need to seek an ADA accommodation to request an exception to this attendance policy. Please contact the Disability Resource Center to determine what, if any, ADA accommodations are reasonable and appropriate.

Academic Credit

According to the federal definition of a Carnegie credit hour: A credit hour of work is the equivalent of approximately 60 minutes of class time or independent study work. A minimum of 45 hours of work by each student is required for each unit of credit. Credit is earned only when course requirements are met. One (1) credit hour is equivalent to 15 contact hours of lecture, discussion, testing, evaluation, or seminar, as well as 30 hours of student homework. An equivalent amount of work is expected for laboratory work, internships, practica, studio, and other academic work leading to the awarding of credit hours. Credit granted for individual courses, labs, or studio classes ranges from 0.5 to 15 credit hours per semester.

Academic Freedom

SUU is operated for the common good of the greater community it serves. The common good depends upon the free search for truth and its free exposition. Academic Freedom is the right of faculty to study, discuss, investigate, teach, and publish. Academic Freedom is essential to these purposes and applies to both teaching and research.

Academic Freedom in the realm of teaching is fundamental for the protection of the rights of the faculty member and of you, the student, with respect to the free pursuit of learning and discovery. Faculty members possess the right to full freedom in the classroom in discussing their subjects. They may present any controversial material relevant to their courses and their intended learning outcomes, but they shall take care not to introduce into their teaching controversial materials which have no relation to the subject being taught or the intended learning outcomes for the course.

As such, students enrolled in any course at SUU may encounter topics, perspectives, and ideas that are unfamiliar or controversial, with the educational intent of providing a meaningful learning environment that fosters your growth and development. These parameters related to Academic Freedom are included in SUU Policy 6.6.

Academic Misconduct

Scholastic honesty is expected of all students. Dishonesty will not be tolerated and will be prosecuted to the fullest extent (see SUU Policy 6.33). You are expected to have read and understood the current SUU student conduct code (SUU Policy 11.2) regarding student responsibilities and rights, the intellectual property policy (SUU Policy 5.52), information about procedures, and what constitutes acceptable behavior.

Please Note: The use of websites or services that sell essays is a violation of these policies; likewise, the use of websites or services that provide answers to assignments, quizzes, or tests is also a violation of these policies. Regarding the use of Generative Artificial Intelligence (AI), you should check with your individual course instructor.

Emergency Management Statement

In case of an emergency, the University's Emergency Notification System (ENS) will be activated. Students are encouraged to maintain updated contact information using the link on the homepage of the mySUU portal. In addition, students are encouraged to familiarize themselves with the Emergency Response Protocols posted in each classroom. Detailed information about the University's emergency management plan can be found at https://www.suu.edu/emergency.

HEOA Compliance Statement

For a full set of Higher Education Opportunity Act (HEOA) compliance statements, please visit https://www.suu.edu/heoa. The sharing of copyrighted material through peer-to-peer (P2P) file sharing, except as provided under U.S. copyright law, is prohibited by law; additional information can be found at https://my.suu.edu/help/article/1096/heoa-compliance-plan.

You are also expected to comply with policies regarding intellectual property (SUU Policy 5.52) and copyright (SUU Policy 5.54).

Mandatory Reporting

University policy (SUU Policy 5.60) requires instructors to report disclosures received from students that indicate they have been subjected to sexual misconduct/harassment. The University defines sexual harassment consistent with Federal Regulations (34 C.F.R. Part 106, Subpart D) to include quid pro quo, hostile environment harassment, sexual assault, dating violence, domestic violence, and stalking. When students communicate this information to an instructor in-person, by email, or within writing assignments, the instructor will report that to the Title IX Coordinator to ensure students receive support from the Title IX Office. A reporting form is available at https://cm.maxient.com/reportingform.php?SouthernUtahUniv

Non-Discrimination Statement

SUU is committed to fostering an inclusive community of lifelong learners and believes our university's encompassing of different views, beliefs, and identities makes us stronger, more innovative, and better prepared for the global society.

SUU does not discriminate on the basis of race, religion, color, national origin, citizenship, sex (including sex discrimination and sexual harassment), sexual orientation, gender identity, age, ancestry, disability status, pregnancy, pregnancy-related conditions, genetic information, military status, veteran status, or other bases protected by applicable law in employment, treatment, admission, access to educational programs and activities, or other University benefits or services.

SUU strives to cultivate a campus environment that encourages freedom of expression from diverse viewpoints. We encourage all to dialogue within a spirit of respect, civility, and decency.

For additional information on non-discrimination, please see SUU Policy 5.27 and/or visit https://www.suu.edu/nondiscrimination.

Pregnancy

Students who are or become pregnant during this course may receive reasonable modifications to facilitate continued access and participation in the course. Pregnancy and related conditions are broadly defined to include pregnancy, childbirth, termination of pregnancy, lactation, related medical conditions, and recovery. To obtain reasonable modifications, please make a request to title9@suu.edu. To learn more visit: https://www.suu.edu/titleix/pregnancy.html.

Disclaimer Statement

Information contained in this syllabus, other than the grading, late assignments, makeup work, and attendance policies, may be subject to change with advance notice, as deemed appropriate by the instructor.