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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Tourism and Hotel Management
  4. Course Structure Diagram with Credits
  5. Hygiene and Sanitation in Hotel Industry
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 08/10/2026

Code - Course Title Course Type Laboratory + Practice ECTS
TRZ147 - Hygiene and Sanitation in Hotel Industry I. SEMESTER 2 +0 4.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DOÇ. DR. DÖNÜŞ ÇİÇEK
Mode of Delivery Face to face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended Hotel Management
Recommended Resources • D. Çiçek, Hijyen ve Sanitasyon, (Editör: M. Akoğlan Kozak) Anadolu Üniversitesi Yayınları, Yayın No: 1888, AÖF Yayın No: 993, Eskişehir, 15.02.2009. • D. Çiçek, Otel İşletmelerinde Kritik Hijyen Alanları, Prof.Dr. Fermani Maviş Anı Kitabı, (Editör: Nazmi Kozak), Anadolu Üniversitesi Yayınları: No.1885, Turizm ve Otel İşletmeciliği Yüksekokulu Yayınları: No.13. s.403-419, Eskişehir, 05/02/2009
Work Placement None
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Basic concepts
Week - 2 Building Hygiene
Week - 3 The Importance of Hygiene in Hospitality Businesses
Week - 4 Areas that require hygiene at the hotel premises
Week - 5 Personnel Hygiene
Week - 6 Water hygiene
Week - 7 Laundry Hygiene
Week - 8 Kitchen Hygiene
Week - 9 Hygiene Spa and Hamam
Week - 10 Swimming Pool Hygiene
Week - 11 Pest Control
Week - 12 Quality certificates
Week - 13 Post-Pandemic Hygiene Practices
Week - 14 Case Studies

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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