This laboratory manual is specifically designed for students in the food service and hospitality management courses, allowing them to apply and correlate many of the food safety concepts with various activities.

Organization of this manual is of two parts: Part I contains exercises for food safety and sanitation such as procedures for the identification of biological, chemical and physical hazards of food and Part II contains exercises applying the principles of Hazard Analysis and Critical Control Points (HACCP).

Each exercise comes with a Title - an overview of the content; Principles - bases of the underlying concepts and procedures; Objectives — competencies that every student should gain after each exercise; Materials — list of instruments, equipment supplies and reagents that will be used for each exercise; and Assessment — questions to evaluate learning.

The sequence of exercises is arranged in a way that will demonstrate the progression of the student from learning and mastering simple to complex procedures of food safety and sanitation with HACCP.

Considering these parameters, the purpose of this laboratory manual is to guide students through a process of development of experimentation, interpretation of data, and discovery in a manner that will complement the lecture and make the study of food safety and sanitation with HACCP both exciting and challenging.

This manual is intended to serve as practical guide to students who will take their practicum for hotel and restaurant. The manual serves the following purposes:

1. To introduce students and practicum coordinator to the Hotel and Restaurant Practicum Program;
2. To serve as a resource for students in planning the practicum experience in the Hospitality Industry;
3. To articulate the policies and procedures of the Hotel and Restaurant Practicum Program for students and practicum coordinator; and
4. To describe requirements of the Hotel and Restaurant Practicum Program.

Additionally, this manual is meant to be used in conjunction with the over-all policies and guidelines of different hotels and restaurants in regard to their Practicum Program including requirements, important student policies, and academic policies of the school. There are many procedures, sequences of courses, deadlines, and academic requirements that students need to know so they may proceed smoothly through their practicum. Each student has an assigned advisor with whom she/he is expected to keep on-going consultation. The student is the one primarily responsible for knowing the information in this manual and keeping apprised of deadlines and on­going requirements and responsibilities.

The Hotel and Restaurant Practicum experience is a major testing ground for the student's knowledge, skills, and values. The student is supported in this experience by the leadership of her/his practicum coordinator. The goals and activities presented are intended to provide helpful guidance and structure to aid in a successful practicum experience for the student and to the participating hospitality industry partners.

Students' excellence in learning is improved through techniques, strategies, and innovation which are provided different types of practice of these skills in their course. Students also learn how technology has become part of the hospitality industry and the skills related to the use of technology in the different departments of the hotel and restaurant. The development of learning becomes a dynamic process based on theories, researches, best practices, and professional standards for HOSPITALITY INDUSTRY.