【管理课件】海上酒店基础知识讲义.doc

《海上酒店基础知识》讲义2 Subject: 9. Premises Time of teaching: 3 periods Aims of teaching: (1) Make students to understand some knowledge about premises design and construction; (2) Make students to understand how to clean premises and equipments. Focal points: (1) Principles of hygienic design and demands of food equipments; (2) The methods of cleaning premises and equipment. Methods of teaching: a. Bilingual teaching; b. Combine my practical work experiences on the cruise ships, apply a large number of cases to explain. Process of teaching: (1) Give a few questions to review the last lessons; (2) Read the new words expressions; (3) Explain the text (give some practical examples to help students understand). (1) Premises design and construction A. Principles of hygienic design. The hygienic design of food premises should abide by the following principles: a. Eliminate cross-contamination; b. Logical work flow; c. Proper facilities for personal hygiene, e.g. locker room, washing basin; d. Cleaning allowed for; e. Proper temperature control facilities; f. Suitable for pest control; g. Suitable for waste disposal; h. Conducive to the welfare and safety of the staff and customers. Most food businesses must be registered with the local authority. B. Constructional details The construction and installation of the following parts of food premises should be suitable: a. Floors; b. Walls; c. Ceiling; d. Windows and doors; e. Services of water, gas and electricity; f. Drainage; g. Lighting and ventilation. C. Food equipment The food equipment should be as follows: a. Easy to clean and maintain; b. Non-toxic, corrosion resistant, durable and chip free; c. Non absorbent---avoid wood; d..Metal (non-toxic) and plastic are best; e. Large equipment should be movable; f. Colour code if appropriate. (2) Cleaning premises and equipments A. Why do we do cleaning? Generally there are