1. komponenta

Lecture type	Total
Lectures	30
Seminar	15

* Load is given in academic hour (1 academic hour = 45 minutes)

The course includes basic knowledge in food safety, the importance of food safety in hospitality, and the use of preventive measures in handling food; maintenance of premises, equipment, and utensils; and personal hygiene of all participants in contact with food.

1. Sigurnost hrane od polja do stola (Odabrana poglavlja), Havranek, J., Tudor Kalit, M. (Ur.), M.E.P. , Zagreb, 2014.
2. Trendovi u prehrani (Odabrana poglavlja), Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija, 2012.
3. Biološke opasnosti u hrani, https://www.hah.hr/pdf/Prirucnik%20bioloske%20opasnosti.pdf, Marinculić, A., Haburn B., Barbić, Lj., Bech, R., HAH, Osijek, 2009.

Izborni predmeti - Part-time studij - Tourism management