University of North TexasCollege of Merchandising, Hospitality & Tourism

Department of Hospitality & Tourism Management HMGT 1420 - FOOD SANITATION

Course Information | Tech Requirements | Access & Navigation | Requirements | Communications | Assessment | Academic Calendar | Course Evaluation | Scholarly Expectations | Resources |

Course Policies | HTM/UNT Policies

COURSE INFORMATION- Course Title: Food Sanitation- Term: Spring 2013- Course Number: HMGT 1420.002/004 – 1 Credit Hour- All work is done online, with the exception of the Final Exam, which will be conducted on campus according to the published schedule. Quizzes and assignments have specific deadlines (see class calendar for specific dates).

Professor / Instructor Contact Information

- Instructor: Nancy L. Kniatt, M.S. – Chilton Hall #355D Voice: 940-565-2971 Fax: 940-565-4348- Office hours: Tuesday/Thursday: 9:30 – 11:30am; Wednesday: 2:00 –4:00pm

(or by appointment)- Email address: Please use the Blackboard Message function for all communications regarding the class. Click on Mail, Create Message, and then Browse for my name. Select the name, create a specific subject title, write your message, and click on Send.- Other information: If for some reason you are unable to access Blackboard, you may also reach me at kniatt@unt.edu. Be sure to include HMGT 1420 on the subject line, or the message may not clear filters to my mailbox.

Materials – Text, Readings, Supplementary Readings - Textbook: ServSafe Coursebook, 6th Edition. Educational Foundation of the National Restaurant Association. 2012.

- You can purchase your book new or used, you can borrow it or share it, BUT you must have an exam answer sheet in order to take the Final Exam.

- You can purchase your book and/or exam sheet from the UNT Bookstore or any other the other local bookstores. The current price at the UNT bookstore is approximately $102.50 for the book with the answer sheet, OR approximately $45.50 for the answer sheet by itself.

- See the UNT Bookstore information for HMGT 1420 to access the most up-to-date information on ordering the book and/or the answer sheet.

HMGT1420.002 – Food Sanitation Spring 2013

NOTE: THE “Online Exam Voucher” is not acceptable for the Final Exam.

This is what your Exam Answer Sheet should look like!

It may also come in a ‘portrait’ format.

REMEMBER!! IF YOU BUY A USED BOOK IT MOST LIKELY WILL NOT HAVE AN EXAM ANSWER SHEET ATTACHED INSIDE THE COVER. You must have the exam answer form by the time the final exam is given. Do not delay purchasing this form. Doing so puts your ability to take the final exam and thus your grade in jeopardy. It is not guaranteed that the bookstore or other local sources will have the answer sheet for purchase at their store. You may not be able to receive the form by mail in time to take the final exam if you wait too long.

THE FINAL EXAM CANNOT BE TAKEN WITHOUT THE EXAM ANSWER SHEET!Failure to take the final exam will result in an ‘F’ in the class.

Course Description

- Course Description: An introduction to food service sanitation, providing training in the regulations and procedures necessary to prevent food poisoning and food-borne diseases in a food service environment.

- Course Objectives:

Upon completion of the course, students will be able to:

Define food-borne illnesses, outbreak, cleanliness, sanitation, contamination and spoilage. List the capital offenses of sanitation Define the temperature danger zone Explain the need for good food service sanitation Illustrate the major hazards, sources, and opportunities for contamination in a food service

operation Describe the steps in a Hazard Analysis Critical Control Program HACCP) and apply this system as

an effective food safety program in a food service establishment Apply the goals of a sanitation program and the role of the food service manager in the program Analyze the roles of food, people, and facilities in the problem of food-borne illness

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- Course Procedures: Please be aware that this is an accelerated course, and the Final Exam will be given in mid-March. The course is organized into seven segments, one of which is to be completed each week. You will begin with an Introductory Quiz (for extra credit!) and a Student Information Sheet, both of which can be accessed within Teaching Module #1, as well as under the Assessments tab in Course Tools on the left side of your Blackboard screen. Each week, a Teaching Module and corresponding quiz will open, and will remain available for seven days. In addition, there are three other tasks to be completed – the Handwashing Diary is located under the Assessments tab, and the other two are under the Assignments tab. All assessments and assignments will open at 12:30 am on a Wednesday and close at 11:59 pm on the designated Tuesday. Check the Calendar tab for specific dates. After the Final Exam, there will be a final Extra Credit opportunity as well.

Final Exam/Certification

- Final Exam: A comprehensive exam over the entire textbook is given as the final exam in this course. The final exam must be proctored, so the exam will be conducted on campus (shortly after the quiz for TM#6 is completed). In a couple of weeks after the semester begins, you will have an opportunity to sign up for one of several designated times to take the exam. There will be several time blocks at various times of the day during the week of March 4 - 8, 2013.

Watch Blackboard carefully for the sign-up opportunity. This will be the only scheduled campus meeting, but it is absolutely mandatory. Failure to take this exam will result in an ‘F’ in the course. You must bring your Exam Answer Sheet, your student ID and another form of picture ID to the final exam. If you miss the time period for the exam, or if you fail to bring the exam answer sheet to the final, YOU MAY NOT HAVE AN OPPORTUNITY TO TAKE THE FINAL EXAM THIS SEMESTER!

-Certification: The NRA ServSafe Certification exam is used as the final exam for this course. For this reason, you MUST have the official ServSafe exam answer sheet to take the exam. Successful completion of this proctored exam will earn you a ServSafe Certificate good for five years. The ServSafe program is the industry’s leading food safety training and certification program, and is recognized by more jurisdictions than any other manager food safety training and certification program.

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TECHNICAL REQUIREMENTS / ASSISTANCE

The following information has been provided to assist you in preparation for the technological aspect of the course.

-Hardware and software necessary to use Blackboard:

PC: Windows 98 (2nd Edition), 2000, XP, Vista, 7Mac: OS 9, OSXInternet Access with compatible web browser Headset/Microphone (if required for synchronous chats) Word Processor - Microsoft Word is required

-Browser and computer settings check: https://ecampussupport.unt.edu/browser-Computer and Internet Literacy: Visit http://www.clt.odu.edu/oso/index.php?src=pe_comp_lit-Plug-ins necessary to access course materials and resources: https://ecampussupport.unt.edu/plugin

ACCESS & NAVIGATION

Access and Log in InformationThis course was developed and will be facilitated utilizing the University of North Texas’ Learning Management System, Blackboard Vista. To get started with the course, please go to: http://ecampus.unt.edu. You will need your EUID and password to log in to the course. If you do not know your EUID or have forgotten your password, please go to: http://ams.unt.edu.

Ticket to Vista TutorialAs a student, you will have access to the “Ticket to Vista” tutorial via Blackboard Vista. It is recommended that you become familiar with the tools and tutorials within Ticket to Vista to better equip you to navigate the course.

Being a Successful Online Student-What Makes a Successful Online Student?-Self Evaluation for Potential Online Students

How the Course is Organized

On Wednesday of each week, a Teaching Module (see the Course Content icon on the home page) and corresponding quiz will open and remain available for seven days. In addition, there are three other tasks to be completed – the Handwashing Diary is located under the Assessments tab, and the other two are under the Assignments tab. All assessments and assignments will open at 12:30 am on Wednesday and close at 11:59 pm on the following Tuesday. Check the Calendar tab for specific dates. After the Final Exam, there will be a final Extra Credit opportunity as well.

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Instructions for the other tasks are provided on the home page. Be sure to read the instructions and any other materials completely before beginning the task.

What Should Students Do First?

First, read the syllabus thoroughly. Read “Welcome to HMGT1420 Food Sanitation” and “Course Structure.” The course then begins with Teaching Module #1, which is accessible under the Course Content icon on the home page. The module includes an Introductory Quiz (for extra credit) and a Student Information Sheet, both of which can be accessed here or also found under the Assessments tab in Course Tools on the left side of your Blackboard screen. After you have read all the introductory information, you can take the quiz. Be sure to save and submit your answers.

How Students Should Proceed Each Week for Class Activities

Under the Course Content icon on the home page, you will find six Teaching Modules which comprise the course work for this class. TM#1 is an introductory module, and modules 2-6 cover the content in the referenced chapters in the textbook, as well as information provided in the module. The quizzes will open on Wednesday morning, and will close Tuesday at midnight each week. All dates are clearly shown in the class Calendar under Course Tools to the left of your screen. The quizzes are all multiple choice and you will see your grades right away.

Modules 2-6 also include a discussion post site (‘ Share your thoughts’) – the discussion posts are provided as a way for students in the class to interconnect and to share information, ideas, and opinions. I will read and track your individual contributions, but they are not graded.

The other tasks you will accomplish have instructions posted on the home page. The Handwashing Diary is an assessment, and is submitted under the assessment tab. The others are located under the assignment tab, and the simplest way to complete them is to create your work as a Word document and submit it as an attachment to the assignment. If you do not use Word and your filename does not end in ‘.doc’ or ‘.docx’ we may not be able to open the document and you will receive a grade of ‘0’ for the assignment. All of these items must be graded by the instructor or the teaching assistant, and will require approximately a week to be completely graded. All grades will be posted to Blackboard.

Student SupportThe University of North Texas provides student technical support in the use of Blackboard and supported resources. The student help desk may be reached at: Email: vista@unt.eduPhone: 940.565-2324In Person: ISB Rm. 119

Regular hours are maintained to provide support to students. Please refer to the website (https://ecampussupport.unt.edu/index.cfm?M=Student_Resources ) for updated hours.

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COURSE REQUIREMENTS

Participation:

As a student enrolled in this distributed learning (online) class, you are expected to participate in class discussion as well as any student/instructor communication. It is your responsibility to read all components of this class. Please refer to the class calendar, the teaching modules, and the textbook for specific details. Failure to complete assignments and quizzes will result in an unsatisfactory score in the class.

Student Responsibilities:

1. You are responsible for having sufficient computer and Internet access to complete class assignments.

2. You are responsible for devoting specific and sufficient time to class assignments and readings. Due to the accelerated nature of this class, you should plan to spend approximately 12 hours per week for the five weeks of assigned class content.

3. You are responsible for accessing and following all course instructions found in the weekly/unit content area of the Blackboard course. You should check the home page at least twice a week. Always read email from the instructor. Read the entire message carefully to be clear on details provided in the email.

2. You are responsible for having the required textbook by the end of the first week of the semester, and for reading each chapter in the textbook as it is covered in the weekly Teaching Module.

3. You are responsible for completing the assigned ‘online’ quizzes included in each teaching module by the posted deadline. Other assigned tasks must also be completed following the instructions and observing the posted deadlines.

4. You are responsible for immediately contacting the instructor if you are unclear about any required assignment or grade. You may also contact the instructor if you cannot find a specific part of the class website.

5. You are responsible for immediately contacting the Student Help Desk if you have any problems with Blackboard access, attachments, etc.

6. You are responsible for having the required Exam Answer Sheet by the fifth week of class; if you fail to acquire this answer sheet in time for the Final Exam, will not be able to take the exam, and you will receive an ‘F’ in the course.

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COMMUNICATIONS

The primary method of communication with the Instructor or any teaching assistant will be via the email tool on Blackboard. Please send any personal concerns or questions directly to me, and I will answer them as soon as I can. I make every attempt to check Blackboard email daily Monday thru Friday. I may not check it on weekends. I will respond to your message as soon as possible.

From time to time, I’ll be sending email to all students regarding aspects of the course, often including reminders of important deadlines. Please be sure to read all of these communications.

Discussion postings are another means of communication used in the class, although normally there are no direct responses made or expected.

When you are communicating in this, or any other, online class you must remember two things: - The person you are communicating with deserves to be treated with respect and consideration- Your message is preserved for all time in the class record

With this in mind, I will expect that your communications to me and to others will be in the proper format, including a greeting and a signature, and will use correct spelling and grammar. For further information on this, please follow this link: netiquette for the course.

ASSESSMENT & GRADING

Assessments

This course is made up of a series of assignments and assessments to assist you in achieving the course learning objectives. Each week you will work on various combinations of assignments, activities, and discussions. These will generally be made available to you by each Wednesday and will close on the following Tuesday. Check the course calendar for specific dates and deadlines.

Weekly Quizzes: 5 quizzes @20 points = 100 points

These quizzes are included in Teaching Modules 2-6. Quizzes are due by midnight on Tuesday of each week. They are submitted as assessments. These quizzes cover the required textbook reading and the content of the online modules. Complete the quizzes online by accessing the Blackboard assessment tool. The quizzes will be timed and grades made available to you following the submission of the quiz. If you lose Internet connectivity during a quiz, log back in immediately and continue on with the quiz. Save your answers often (every 5-10 minutes). If you experience any issues while taking a quiz, you must contact the Blackboard Helpdesk immediately so that your issue is documented with a helpdesk ticket number. Considerations regarding quiz issues will be made by the instructor on an individual basis based on the documentation.

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One major piece of advice for these quizzes....Do not wait until Tuesday evening to begin work on the module – this should be ongoing!!!! Failure to do so will result in a poor grade in this course. If you have computer problems, you may not be able to submit your work!

Assessment Method: Multiple-choice quiz. Each quiz is worth 20 points.

Weekly assignments: 50 total points

The Handwashing Diary is in the form of an assessment, and is worth 25 points. You will have three weeks to complete your Diary, which is based on one day in your life.

The other assignments are accessed through the assignment tab:

The Recent Outbreaks assignment will demonstrate your research skills; you will submit a Word document. This assignment is worth 15 points.

The Handwashing Awareness Message assignment will allow you to use your creative skills and will also be submitted as a Word document. This assignment is worth 10 points.

Assessment Method: Each of these assignments are graded individually by the instructor, and will take approximately one week to grade. All grades will be posted on Blackboard.

Final Exam: 100 points

About the final exam:

- The final exam is comprehensive, and covers the entire textbook. It is in multiple choice format, with 80 questions. Completing the ‘Apply your Knowledge’ segments at the end of each chapter is an excellent way to prepare for this exam.

- The final exam is a national ServSafe certification exam, and must be proctored, so it will be conducted on-campus after all coursework is completed. This is the only scheduled campus meeting. You will be offered several times for this exam, and given an opportunity to select the time most convenient for you. Watch for email notifications.

- You must have the exam answer sheet as well as your student ID and another form of picture ID in order to take the exam.

- Failure to take the final exam will result in a grade of ‘F’ in the course.

Assessment Method: A score of 75% or above on the certification final exam is required to receive the ServSafe Certification from the National Restaurant Association Educational Foundation. Whether or not you earn a 75 or above on the final exam, it still counts in the grade total as the final exam for the course. You do not have to receive the certification to pass HMGT 1420. The exams are sent to NRA for scoring, and grades will be received and posted approximately 2 weeks after the exams are taken.

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GradingTotal Points Possible for Semester = 250

225 – 250 points = A

200 – 225 points = B

175 – 200 points = C

150 – 175 points = D

Fewer than 150 points = F

ACADEMIC CALENDAR/COURSE DESIGN

Please see the Calendar tool for all date information.

COURSE EVALUATION

The Student Evaluation of Teaching Effectiveness (SETE) is a requirement for all organized classes at UNT. This short survey will be made available at the end of the semester to provide students a chance to comment on how this class is taught. Student feedback is important and an essential part of participation in this course.

SCHOLARLY EXPECTATIONS

All work submitted for credit must be original work created by the scholar uniquely for the class.

RESOURCES

UNT Portal: http://my.unt.edu

UNT Blackboard Student Resources: Technical Support: https://ecampussupport.unt.edu/index.cfm?M=Student_Resources

UNT Library Information for Off-Campus Users: http://www.library.unt.edu/services/for-special-audiences/offcampus/information-for-off-campus-users

UNT Computing and Information Technology Center: http://citc.unt.edu/services-solutions/students

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Computer Labs: [provide information if departmental labs are available for use to students]. General access computer lab information (including locations and hours of operation) can be located at: http://www.gacl.unt.edu/

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COURSE POLICIES

Quiz PolicyYou will have seven days to complete all weekly quizzes. Reasons for not completing work such as Internet failure, computer hardware or software failure, inaccessibility to a computer with Internet connections, etc. will not be excused for makeup. You are strongly encouraged to complete all assignments 24 to 48 hours before the deadline thus giving you time to make other arrangements if there are technical difficulties or you do not have access to an Internet connection. If you experience any issues while taking a quiz, you must contact the Blackboard Helpdesk immediately so that your issue is documented with a helpdesk ticket number (see information on the Home Page). Considerations regarding quiz issues will be made by the instructor on an individual basis based on the documentation.

Assignment PolicyAll due dates are shown on the class Calendar. Instructions for assignments are located on the home page, and all submissions must be in Microsoft Word format (‘.doc’ or ‘.docx’).

Late Work Late work will NOT be accepted without written documentation of a medical problem or other emergency situation. Since you have ample time to complete assignments, being ill on the due date will not be an acceptable excuse.

Copyright NoticeSome or all of the materials on this course Web site may be protected by copyright. Federal copyright law prohibits the reproduction, distribution, public performance, or public display of copyrighted materials without the express and written permission of the copyright owner, unless fair use or another exemption under copyright law applies. Additional copyright information may be located at: http://copyright.unt.edu/content/unt-copyright-policies.

Syllabus Change PolicyThe instructor reserves the right to revise this syllabus, with appropriate notice to all students.

Policy on Server Unavailability or Other Technical Difficulties The University is committed to providing a reliable online course system to all users. However, in the event of any unexpected server outage or any unusual technical difficulty which prevents students from completing a time sensitive assessment activity, the instructor will extend the time windows and provide an appropriate accommodation based on the situation. Students should immediately report any problems to the instructor and also contact the UNT Student Help Desk: vista@unt.edu or 940.565.2324. The instructor and the UNT Student Help Desk will work with the student to resolve any issues at the earliest possible time.

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College of Merchandising, Hospitality & TourismDepartment of Hospitality & Tourism Management – Undergraduate Policies – Fall 2012

VISION OF THE HOSPITALITY & TOURISM MANAGEMENT PROGRAM

To be a global leader in advancing education, creating knowledge, and shaping the hospitality and tourism professionals of the future.

MISSION OF THE HOSPITALITY & TOURISM MANAGEMENT PROGRAM

Educating students for leadership in the global hospitality and tourism industries and advancing the profession through excellence in teaching, research, and service.

PROGRAM LEARNING OUTCOMES

Upon graduating with a Bachelor of Science in Hospitality and Tourism Management, students will be able to:

1. Demonstrate basic knowledge of theoretical constructs pertaining to the hospitality and industries.

2. Apply the basic principles of critical thinking and problem solving when examining hospitality and tourism management issues.

3. Apply technical aspects of the hospitality and tourism industry.

4. Demonstrate professional demeanor, attitude, and leadership needed for managerial positions in the hospitality industry.

ACADEMIC REQUIREMENTS

Students majoring in Hospitality and Tourism Management are required to have a minimum grade point average of at least 2.35 on all courses completed at UNT. First term/semester transfer students must have a transfer grade point average of 2.35.

A grade of C or above must be earned in each merchandising, digital retailing, hospitality and tourism management course completed in residence or transferred to UNT.

Academic requirements for graduation with a BS in Hospitality and Tourism Management from the College of Merchandising, Hospitality and Tourism include:

o A minimum GPA of at least 2.35 on all courses completed at UNT.

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o A grade of C or above in each hospitality and tourism management course completed in residence or transferred to UNT. This includes all courses with prefixes CMHT, HMGT, MDSE, DRTL and HFMD.

o A minimum of 2.35 GPA in all work attempted, including transfer, correspondence, extension and residence work.

For additional information regarding requirements and policies, refer to the 2012-2013 Undergraduate Catalog.

ACADEMIC ADVISING

The CMHT Advising Staff recommends that students meet with their Academic Advisor at least one time per long semester (Fall & Spring). It is important to update your degree plan on a regular basis.

Advising Contact Information (Chilton Hall 385):

Interim Advising Supervisor Keeley Simpson 940.565.3518Advisor Ernestine Denmon 940.565.4810Advisor David Watkins 940.369.7599

Please check prerequisites carefully prior to enrolling in courses. Students MUST complete all prerequisite courses before enrolling in upper division courses.

It is imperative that students have paid for all enrolled classes. Please check your online schedule daily through the 12th class day (September 12 th ) to insure you have not been dropped for non-payment. Students unknowingly have been dropped from classes for various reasons such as financial aid, schedule change fees, etc. CMHT will not be able to reinstate students for any reason after the 12th class day regardless of situation. It is the student’s responsibility to ensure all payments have been made.

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IMPORTANT SPRING 2012 DATES

September 3 Labor Day – University ClosedSeptember 13 Beginning this date a student who wishes to drop a course must first receive

written consent of the instructorSeptember 14 Graduation applications dueOctober 10 Beginning this date, instructors may drop students with grade of WF for

nonattendanceOctober 22 Early registration begins by classification for summer and fall 2013November 7 Last day for a student to drop a course with consent of instructorNovember 21 Last day for an instructor to drop a student with a grade of WF for

nonattendanceNov 22-25 Classes dismissed for Thanksgiving holidays – University ClosedDecember 1-7 Pre-finals weekDecember 7 Reading day – No classesDecember 8-14 Finals weekDecember 14 & 15 Commencement – Details to be announced

ACADEMIC ORGANIZATIONAL STRUCTURE

Understanding the academic organizational structure and appropriate Chain of Command is important when resolving class-related or advising issues. When you need problems resolved, you should start with your individual faculty member and/or advisor who will then help you navigate the Chain of Command shown below:

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University of North Texas

CMHT Academic Chain of Command

Individual Faculty Member/Advisor

Department Chair

Associate Dean, College of Merchandising, Hospitality & Tourism

Dean, College of Merchandising, Hospitality & Tourism

HMGT1420.002 – Food Sanitation Spring 2013

QUALIFIED STUDENTS UNDER THE AMERICANS WITH DISABILITIES ACTOR SECTION 504 OF THE REHABILITATION ACT OF 1973

The College of Merchandising, Hospitality and Tourism cooperates with the Office of Disability Accommodation to make reasonable accommodations for qualified students with disabilities. If you have a disability for which you will require accommodation, please present your written accommodation request by the end of the first week and make an appointment with the instructor to discuss your needs.

COURSE SAFETY STATEMENTS

Students in the College of Merchandising, Hospitality and Tourism are urged to use proper safety procedures and guidelines. While working in laboratory sessions, students are expected and required to identify and use property safety guidelines in all activities requiring lifting, climbing, walking on slippery surfaces, using equipment and tools, handling chemical solutions and hot and cold products. Students should be aware that the University of North Texas is not liable for injuries incurred while students are participating in class activities. All students are encouraged to secure adequate insurance coverage in the event of accidental injury. Students who do not have insurance coverage should consider obtaining Student Health Insurance for this insurance program. Brochures for this insurance are available in the UNT Health and Wellness Center on campus. Students who are injured during class activities may seek medial attention at the UNT Health and Wellness Center at rates that are reduced compared to other medical facilities. If you have an insurance plan other than Student Health Insurance at UNT, please be sure that your plan covers treatment at this facility. If you choose not to go to the UNT Health and Wellness Center, you may be transported to an emergency room at a local hospital. You are responsible for expenses incurred there.

ACADEMIC DISHONESTY

Academic dishonesty includes, but is not limited to, the use of any unauthorized assistance in taking quizzes, tests, or exams; dependence upon the aid of sources beyond those authorized by the instructor, the acquisition of tests or other material belonging to a faculty member, dual submission of a paper or project, resubmission of a paper or project to a different class without express permission from the instructors, or any other act designed to give a student an unfair advantage. Plagiarism includes the paraphrase or direct quotation of published or unpublished works without full and clear acknowledgment of the author/source. Academic dishonesty will bring about disciplinary action which may include expulsion from the university. This is explained in the UNT Student Handbook.

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CLASSROOM POLICIES

Student behavior that interferes with an instructor’s ability to conduct a class or other students’ opportunity to learn is unacceptable and disruptive and will not be tolerated in any instructional forum at UNT. Students engaging in unacceptable behavior will be directed to leave the classroom, and the instructor may refer the student to the Center for Student Rights and Responsibilities to consider whether the student’s conduct violated the Code of Student Conduct. The University’s expectations for student conduct apply to all instructional forums, including university and electronic classrooms, labs, discussion groups, field trips, etc. The Code of Student Conduct can be found at http://www.unt.edu/csrr/student_conduct/index.html.

The College of Merchandising, Hospitality and Tourism requires that students respect and maintain all university property. Students will be held accountable through disciplinary action for any intentional damages they cause in classrooms. (e.g., writing on tables). Disruptive behavior is not tolerated (e.g., arriving late, leaving early, sleeping, talking on the phone, texting or game playing, making inappropriate comments, ringing cellular phones/beepers, dressing inappropriately).

TUTORING SERVICES

UNT offers free tutoring services through the Learning Center http://learningcenter.unt.edu/tutoring. Please go to the Learning Center website to sign up.

In addition, as their service project, Eta Sigma Delta (ESD) International Hospitality Management Honor Society members have offered their time to tutor Hospitality and Tourism Management students. If you need tutoring, please contact Dr. Lea Dopson at DopsonL@unt.edu. Place the following message in the Subject line of the e-mail: URGENT!!! Need Tutoring. In the body of the message, include your cell phone number and the number and name of the class with which you need help. Dr. Dopson will then contact the Tutoring Coordinator of ESD and provide your e-mail information and cell phone information. An ESD member will then contact you directly to help you identify a tutor. Please remember that this is a VOLUNTEER service. The ESD students will make every effort to meet your needs, but they may be unable to accommodate your schedule or the specific topic with which you need help. This service is only available during the Fall and Spring semesters; it is not available during the summer sessions.

STUDENT EVALUATION OF TEACHING EFFECTIVENESS (SETE)

The Student Evaluation of Teaching Effectiveness (SETE) is a requirement for all organized classes at UNT. This short survey will be made available at the end of the semester to provide students a chance to comment on how this class is taught. Student feedback is important and an essential part of participation in this course.

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FINAL EXAM POLICY

Faculty members are expected to administer final exams at the designated times during the final week of each long semester and during the specified day of each summer term. Any deviation from the published schedule of final examinations must be approved in advance by the appropriate academic dean. If a final examination is not given in a particular course, the faculty member is expected to use the final exam period for summary, evaluation, or other productive purposes. Students who have three or more final exams scheduled on one day may appeal to their academic dean to reschedule one exam during the final exam period.

ACCESS TO INFORMATION

As you know, your access point for business and academic services at UNT occurs within the my.unt.edu site www.my.unt.edu. If you do not regularly check Eagle Connect or link it to your favorite e-mail account, please so do, as this is where you learn about job and internship opportunities, CMHT events, scholarships, and other important information. The website that explains Eagle Connect and how to forward your email: http://eagleconnect.unt.edu/

COURSES IN A BOX

Any Hospitality and Tourism Management equivalent course from another university must receive prior approval from the CMHT academic advisor to insure that all UNT Hospitality and Tourism Management degree plan requirements are met. For example, courses that are taken online or from a program that offers course material via CD, booklet, or other manner of correspondence must have prior advisor approval. This includes “courses in a box” from other educational institutions (HMGT 4250, HMGT 4820, etc.). “Courses in a box” do not meet the UNT Hospitality and Tourism Management degree plan requirements and will not be approved.

IMPORTANT NOTICE FOR F-1 STUDENTS TAKING DISTANCE EDUCATION COURSES

To comply with immigration regulations, an F-1 visa holder within the United States may need to engage in multiple on-campus experiential components for this course. This component (which must be approved in advance by the instructor) can include activities such as taking an on-campus exam, participating in an on-campus lecture or lab activity, or other on-campus experience integral to the completion of this course.

If such an on-campus activity is required, it is the student’s responsibility to do the following:

(1) Submit a written request to the instructor for an on-campus experiential component within one week of the start of the course.

(2) Ensure that the activity on campus takes place and the instructor documents it in writing with a notice sent to the International Advising Office. The UNT International Advising Office has a form available that you may use for this purpose.

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HMGT1420.002 – Food Sanitation Spring 2013

Because the decision may have serious immigration consequences, if an F-1 student is unsure about his or her need to participate in an on-campus experiential component for this course, students should contact the UNT International Advising Office (telephone 940-565-2195 or email international@unt.edu) to get clarification before the one-week deadline.

EMERGENCY NOTIFICATION & PROCEDURES

UNT uses a system called Eagle Alert to quickly notify you with critical information in an event of emergency (i.e., severe weather, campus closing, and health and public safety emergencies like chemical spills, fires, or violence). The system sends voice messages (and text messages upon permission) to the phones of all active faculty staff, and students. Please make certain to update your phone numbers at www.my.unt.edu. Some helpful emergency preparedness actions include: 1) ensuring you know the evacuation routes and severe weather shelter areas, determining how you will contact family and friends if phones are temporarily unavailable, and identifying where you will go if you need to evacuate the Denton area suddenly.

In the event of a university closure this online class will continue according to schedule during the closure period. If UNT is officially closed for emergency reasons during the times scheduled for the final exam, new times and/or locations will be communicated to you through Blackboard.

18 College of Merchandising, Hospitality & Tourism| University of North Texas