Guide in PDF format
Logo

Prevention and Safety in Hotels

Code: 107810
Credits: 6
2026/2027
Degree programme Type Course
Hotel Management OB 2

Contact lecturer

Name :
Ferran Anguera Salvatella
Email :
ferran.anguera@uab.cat

Teaching staff

Carolina Ripollés Àvila
Guillem Gervilla Cantero

Group languages

You can consult this information at the end of the document.

Prerequisites

There are no prerequisites.

Objectives

The course “Hotel Safety and Prevention” aims to teach students how to identify, analyze, and understand the wide range of risks associated with the tourism sector—particularly in the hotel industry—and how to manage them efficiently and professionally.

The course integrates two complementary dimensions. On the one hand, it covers prevention and comprehensive safety in tourism establishments, focusing on the planning of preventive measures, risk assessment, and the development of action plans. On the other hand, it addresses food safety, covering hygiene, food handling, self-monitoring systems, and compliance with applicable legislation to ensure food safety.

The course is designed using a set of tools, methodologies, and applied case studies that will enable students to develop professional criteria to protect the five basic pillars of all tourism and hospitality activities: guests, employees, the host community, the tourism and hospitality industry itself, and the environment.


Specific Learning Objectives for the Hotel Safety Section:

Regarding the Hotel Safety component, by the end of the course, students will be able to:

  1. Understand the concept of Prevention and Hotel Safety and be able to explain its application to the field of tourism.
  2. Understand the principles of prevention and hotel safety and the various applications of this concept to the tourism sector.
  3. Understand the main risks that tourism poses to—and is subject to—the various stakeholders interacting within the hotel environment, and identify the tools for managing and reducing negative impacts.
  4. Identify and describe existing tools for improving safety in tourist destinations and hotel businesses.
  5. Propose best practices for risk prevention within the tourism and hospitality sector.
  6. Analyze prevention and safety systems by incorporating a gender perspective and assessing their impact on the management of hotel establishments.


Learning Objectives for the Food Safety Section:

  1. Regarding the Food Safety section, by the end of the course, students will be able to:
  2. Understand the basic concepts of food hygiene and safety as applied to hotel and restaurant establishments.
  3. Identify the main biological, chemical, and physical hazards, as well as allergens, that can compromise food safety in the context of institutional food service.
  4. Understand the main factors contributing to the occurrence of foodborne illnesses and outbreaks associated with food consumption.
  5. Recognize essential hygiene practices in the handling, preparation, storage, service, and distribution of food.
  6. Understand the importance of prerequisite programs, especially those related to cleaning and disinfection, temperature control, supplier control, allergen management, pest control, and training for food handlers.
  7. Interpret the basic principles of the Hazard Analysis and Critical Control Points (HACCP) system and its practical application in hotels and food service establishments.
  8. Apply basic prevention and control criteria to reduce the risk of contamination, survival, or multiplication of pathogenic microorganisms in food.
  9. Understand the basic European and national regulatory framework regarding food hygiene and safety applicable to the hotel and restaurant sector.
  10. Analyze practical situations related to food safety incidents and propose appropriate corrective measures.
  11. Assess the importance of a food safety culture as an essential element in the professional management of hotel and restaurant establishments.
  12. Recognize the basic principles for designing food offerings tailored to different groups, identifying their specific needs.

Learning outcomes

  • CM20 (Plan prevention and safety systems in the hotel, restaurant and events sector, taking into account their impact and the gender perspective.) Plan prevention and safety systems in the hotel, restaurant and events sector, taking into account their impact and the gender perspective.
  • KM21 (Identify the concepts related to food safety and hygiene and the basic guidelines for opening establishments in the tourism sector.) Identify the concepts related to food safety and hygiene and the basic guidelines for opening establishments in the tourism sector.
  • KM22 (Recognise the principles for developing food offerings in the sector for different groups by identifying their needs.) Recognise the principles for developing food offerings in the sector for different groups by identifying their needs.
  • KM23 (Distinguish hygienic standards and food handling standards and their application in the sector.) Distinguish hygienic standards and food handling standards and their application in the sector.
  • SM28 (Apply comprehensive prevention and safety regulations to establishments in the hotel, restaurant and events sector.) Apply comprehensive prevention and safety regulations to establishments in the hotel, restaurant and events sector.
  • SM29 (Develop action plans in the field of prevention and safety in the sector.) Develop action plans in the field of prevention and safety in the sector.
  • SM30 (Experience the structure and management of the different hotel departments, as well as the competencies and skills of the professional profiles that make up the different areas.) Experience the structure and management of the different hotel departments, as well as the competencies and skills of the professional profiles that make up the different areas.

Contents

The HOTEL SECURITY module will cover the following topics:

A) INTRODUCTION TO PREVENTION AND TOURISM SECURITY

  1. Basic concepts related to the terms “Prevention” and “Security.”
  2. Identification and list of all stakeholders involved in this sector.
  3. Regulatory framework.
  4. Related crimes and their impact on the sector.
  5. Objective and subjective indicators.

B) HOTEL SECURITY

  1. Basic concepts.
  2. Human, technical, and operational resources.
  3. Regulation and self-regulation.
  4. Active and passive security.
  5. Crisis communication plan.
  6. Occupational risk prevention.

C) THE HOTEL PREVENTION AND SECURITY MANAGER

  1. Concept, elements, and functions.
  2. Management tools.
  3. Designing a strategic hotel security plan.
  4. Incorporating a gender perspective into the planning of prevention and security systems.


For the FOOD SAFETY section, the following content is covered:

The content of this section of the course focuses on the study of the main hazards that can compromise food safety in hotel and restaurant establishments, as well as on the prevention, control, and verification measures necessary to ensure proper food hygiene management. Special emphasis will be placed on identifying the factors that contribute to the onset of foodborne illnesses, on prerequisite programs, and on the implementation of self-monitoring systems based on *HACCP. The course will also cover the basic principles for developing food offerings tailored to different groups, identifying specific needs, and ensuring compliance with food safety requirements.

MODULE 1: Quality and Fundamentals of Food Hygiene and Safety

  1. Food quality. Definition, criteria, and attributes.
  2. Food hygiene. Definition, basic principles of food safety.
  3. Spanish and European food regulations.
  4. Technological and hygiene requirements in the foodservice industry.

MODULE 2: Food Hazards, Hygiene Management, and Self-Monitoring Systems in the Foodservice Industry

  1. Epidemiology of waterborne and foodborne illnesses. European data and comparison with other countries. Main agents involved.
  2. Abiotic contamination in the food chain. Natural toxins in food. Chemical toxins and the formation of undesirable substances during food processing.
  3. Biotic contamination in food.
  4. Systems to ensure food safety. Facility design. Prerequisites. Staff training. Hygiene habits. Proper practices during food handling.
  5. Hygiene management in a kitchen. Self-monitoring of food services in hospitality establishments. HACCP systems. Good Practice Guidelines.
  6. Audit systems *and verification of food quality and safety in institutional food service. Quality standards. Official inspection.
  7. Principles for developing food offerings tailored to different groups. Specific needs, allergen management, and food safety in food service.

Learning activities and methodology

Title Hours ECTS Learning outcomes
Lectures 45 1.8 CM20, KM21, KM22, KM23, SM28, SM29, SM30
Individual and group assignments 16 0.64 CM20, KM21, KM22, KM23, SM28, SM29, SM30
In-class activities 18 0.72 CM20, KM21, KM22, KM23, SM28, SM29, SM30
Case analysis and discussion 22 0.88 CM20, KM21, KM22, KM23, SM28, SM29, SM30
Study 33 1.32 CM20, KM21, KM22, KM23, SM28, SM29, SM30

Languages of instruction: Spanish and Catalan.

The course is structured around different types of guided and independent learning activities designed to enable students to achieve the competencies described above:

  • Theoretical lectures.
  • Discussion forums and seminars on current topics related to the course content.
  • Case analysis followed by class discussion.
  • Study, reading and analysis of academic articles and other texts.
  • Individual and/or group assignments and exercises completed throughout the semester.

Note: Fifteen minutes of one class session, within the timetable established by the School or the Degree Programme, will be reserved for students to complete the institutional surveys evaluating the teaching performance of the instructor and the course.

Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
Individual or group assignments 25% 10 0.4 CM20, KM21, KM22, KM23, SM28, SM29, SM30
Calss participation 5% 2 0.08 CM20, KM21, KM22, KM23, SM28, SM29, SM30
Written exams 70% 4 0.16 CM20, KM21, KM22, KM23, SM28, SM29, SM30

The course is divided into two independent components, which are taught and assessed separately. Each component accounts for 50% of the final grade in the course Prevention and Safety.

Students must obtain a minimum grade of 5 out of 10 in each component in order to calculate the final course grade. Therefore, both Hotel Safety and Food Safety must be passed independently in order to pass the course.


HOTEL SAFETY

The Hotel Safety component accounts for 50% of the final grade in the Hotel Prevention and Safety course and may be assessed through one of the following two assessment methods:

A) Continuous Assessment

Assessment consists of:

  • Two cumulative mid-term examinations, accounting for 25% of the final course grade (12,5% each). These examinations will assess the theoretical contents covered during the lectures. A minimum mark of 4 out of 10 must be obtained in each examination in order to calculate the average between them.
  • Four practical assignments, completed throughout the semester and submitted within the established deadlines, accounting for 12% of the final grade (3% each). Students must pass at least three of the four assignments for these marks to be included in the final grade. Particular attention will be paid to the quality of presentation and the overall standard of the work.
  • One final project, accounting for the remaining 13% of the final grade. Completion of this project is compulsory. A minimum mark of 4 out of 10 is required for the project grade to be included in the final calculation.

If, after averaging the three assessment components (mid-term examinations, practical assignments and final project), the student does not pass the Hotel Safety component through continuous assessment, they must sit the resit examination, covering all the contents of this component. In this case, none of the previously obtained marks will be retained.


B) Single Assessment

Students wishing to follow the single assessment route must request it from Academic Services within the deadlines established in the academic calendar. The single assessment applies to the entire course (Hotel Safety and Food Safety).

To pass the Hotel Safety component through single assessment, students must:

  • Sit a comprehensive final examination, held on the official examination date and time established in the academic calendar. This examination accounts for 38% of the final course grade and covers all theoretical contents taught during the lectures. A minimum mark of 4 out of 10 is required in order to average this mark with the final project.
  • Complete an individual final project (group submissions are not permitted), accounting for the remaining 12% of the final grade. Completion of the project is compulsory. A minimum mark of 4 out of 10 is required for it to contribute to the final grade. The project must be submitted no later than the date of the final examination, which constitutes the final submission deadline.

A minimum overall grade of 5 out of 10 is required to pass this component.

Students following the single assessment pathway will take the same resit examination as students assessed through continuous assessment.


Resit Examination

The resit examination will take place on the date and time established in the academic calendar and the Official Academic Schedule of the School (EUTDH).

The maximum final grade obtainable through the resit examination will be 5 out of 10 for this component.

The format of the examination will be determined by the course instructor.

Students who do not attend the resit examination will retain the grade previously obtained.


FOOD SAFETY

The Food Safety component accounts for 50% of the final grade in the Hotel Prevention and Safety and will be assessed as follows:

A) Continuous Assessment

  • Block 1 theoretical examination: 15%
  • Block 2 theoretical examination: 30%
  • Participation in classroom case discussions: 5%

Continuous assessment consists of two mid-term examinations together with assessment activities completed throughout the semester. The examinations may include essay questions, short-answer questions, multiple-choice questions and/or practical case studies, as well as active participation in classroom discussions of practical cases.

Participation in classroom case discussions will assess students' active involvement, analytical skills, ability to justify their responses, appropriate use of the concepts covered during the course, and their ability to propose preventive or corrective measures for situations related to food safety in hospitality and food service establishments.

To apply the established weighting, students must obtain a minimum mark of 4 out of 10 in each theoretical examination.

Failure to obtain this minimum mark in either examination will result in failure of the Food Safety component, regardless of the marks obtained in the remaining assessment activities. The student must then sit the resit examination, covering all the contents of this component.


B) Single Assessment

Students wishing to follow the single assessment pathway must request it from Academic Services within the deadlines established in the academic calendar. The single assessment applies to the entire course (Hotel Safety and Food Safety).

Students choosing this assessment pathway must sit a comprehensive final examination, accounting for 50% of the final course grade, covering all contents included in the Food Safety component (Blocks 1 and 2).

The examination will take place on the date and time established in the Official Academic Schedule of the School.

The examination may include essay questions, short-answer questions, multiple-choice questions and/or practical case studies related to hygiene and food safety in hospitality and food service establishments.

To pass the Food Safety component, students must obtain a minimum mark of 5 out of 10.

Students following the single assessment pathway will take the same resit examination as students assessed through continuous assessment.


Resit Examination

Students who do not pass the Food Safety component will be entitled to sit the resit examination, which will take place on the date and time established in the Official Academic Schedule of the School.

The resit examination will consist of a written test covering all contents included in Blocks 1 and 2 of the Food Safety component.

The examination may include essay questions, short-answer questions, multiple-choice questions and/or practical case studies related to the contents covered during the course.

To pass the Food Safety component through the resit examination, students must obtain a minimum mark of 5 out of 10.


Non-Assessable Grade

Students will receive a NON-ASSESSABLE grade if they fail to submit the required coursework and/or do not attend the examinations.


Use of Artificial Intelligence (AI)

Depending on the nature, learning objectives and purpose of each assessment activity, one of the following AI use models will apply. The applicable model will be explicitly stated in the instructions for each assessment activity. Alternatively, students may be informed that one of these three models applies to all assessment activities in the course.

Model 1. Prohibited Use

The use of AI tools is not permitted at any stage of the activity. Any use of AI will result in a grade of 0 for that assessment activity, which will not be eligible for reassessment.

Model 2. Restricted Use

AI may only be used for support tasks (e.g. literature searches, language proofreading or translation), subject to the instructor's criteria.

Students must clearly identify the tasks or sections in which AI has been used, specify the tools employed, and include a brief critical reflection on how the use of AI has influenced both the work process and the final outcome.

Failure to disclose the use of AI transparently will result in a grade of 0 for the assessment activity.

Model 3. Integrated Use

AI may be used as a working tool, provided that the final submission demonstrates a significant personal contribution, critical thinking, and achievement of the course learning outcomes.

Students must also identify the tasks or sections in which AI has been used, specify the tools employed, and include a critical reflection on its impact on both the work process and the final outcome.

Failure to disclose the use of AI transparently will result in a grade of 0 for the assessment activity.

Under no circumstances may AI replace the student's academic responsibility for the authorship, accuracy and quality of the submitted work.


Irregularities in an Assessment Activity

Any irregularity committed during an assessment activity (including academic misconduct, plagiarism or the improper use of AI, unless such use has been expressly authorized in the course syllabus) that may lead to a significant alteration of the assessment outcome will result in a grade of 0 for that assessment activity.

Where obtaining a minimum grade in that assessment activity is an essential requirement for passing the course, or where multiple irregularities occur in different assessment activities within the same course, the student's final grade for the course will be 0.

In addition, disciplinary proceedings may be initiated against any student who commits any of these irregularities.

Bibliography

The recommended reading list for the HOTEL SECURITY section is as follows:

  • Tourism-oriented Policing and Protective Services. Peter E. Tarlow
  • Tourism Safety and Security for the Caribbean (Tourism Security, Safety and Post-Conflict Destinations). Andrew Spencer and Peter E. Tarlow
  • Manual de Seguridad Hotelera Básico. Rafael Darío Sosa González
  • ISO 31030 – Gestión de riesgos en los viajes (Travel Risk Management) (corrección: la norma es ISO 31030, no ISO 30301)
  • Ciberseguridad en el sector Turismo y Ocio. Guía de recomendaciones para las empresas
  • Challenges to US and Mexican Police and Tourism Stability (Tourism Security, Safety and Post-Conflict Destinations). Peter E. Tarlow (corrección: "tono OS" debería ser "to US")
  • Seguridad Hotelera: Estrategias y consejos para administradoras y gerentas. Dulcia Guzmán

A document containing supplementary reading list will be provided in the Moodle Campus.


The recommended reading list for the FOOD SAFETY section is as follows:

  • Astiasarán, I. (2000). Alimentos: composición y propiedades. McGraw-Hill.
  • Baltes, W. (2007). Química de los alimentos. Zaragoza: Acribia.
  • Belitz, H. D., & Grosch, W. (2012). Química de los alimentos. Zaragoza: Acribia.
  • Bello, J. (2000). Ciencia bromatológica. Principios generales de los alimentos. Barcelona: Díaz de Santos.
  • Carrasco, S. (1992). Antropología y alimentación: una propuesta para el estudio de la cultura alimentaria. Bellaterra: Universitat Autònoma de Barcelona.
  • Chacón, C., Saltor, M. y Cató, M. (2006). Autocontrol en la elaboración de comida para colectividades. Guía de prácticas correctas de higiene. Diputación de Barcelona. Disponible en: http://www1.diba.cat/llibreria/pdf/36346.pdf
  • Contreras, J. (1995). Alimentación y cultura: necesidades, gustos y costumbres. Barcelona: Universitat de Barcelona.
  • Contreras, J. y Gracia, M. (2005). Alimentación y cultura: perspectivas antropológicas. Barcelona: Ariel.
  • Derache, J. (coord.) (1990). Toxicología y seguridad de los alimentos. Barcelona: Omega.
  • Eley, A. R. (1994). Intoxicaciones alimentarias de etiología microbiana. Zaragoza: Acribia.
  • Fehlhaber, K. y Janetschke, P. (1994). Higiene veterinaria de los alimentos. Zaragoza: Acribia.
  • Fennema, O. R. (2000). Química de los alimentos. Zaragoza: Acribia.
  • Hayes, P. R. (1993). Microbiología e higiene de los alimentos. Zaragoza: Acribia.
  • Hobbs, B. C. y Gilbert, R. J. (1986). Higiene y toxicología de los alimentos. Zaragoza: Acribia.
  • Leveau, J. Y. y Bouix, M. Manual técnico de higiene, limpieza y desinfección. Madrid: AMV.
  • Montes, E., Lloret, I. y López, M. A. (2009). Diseño y gestión de cocinas. Manual de higiene alimentaria aplicada al sector de la restauración. Barcelona: Díaz de Santos.
  • Vollmer, G., Josst, G., Schenker, D. y Sturn, N. (1995). Elementos de bromatología descriptiva. Zaragoza: Acribia.

Supplementary Bibliography

  • Mulet, J. M. (2015). Comer sin miedo: Mitos, falacias y mentiras sobre la alimentación en el siglo XXI. Booket.
  • Jiménez, L. (2015). Lo que dice la ciencia sobre dietas, alimentación y salud. Plataforma Editorial.
  • Jiménez, L. (2017). Lo que dice la ciencia sobre dietas, alimentación y salud. Volumen 2. CreateSpace Independent Publishing Platform.
  • Adams, M. R. y Moss, M. O. (1995). Food Microbiology. Cambridge: The Royal Society of Chemistry.
  • Cliver, D. O. (1990). Foodborne Diseases. San Diego: Academic Press.
  • Doyle, M. P., Beuchat, L. R. y Montville, T. J. (1997). Food Microbiology: Fundamentals and Frontiers. Washington, D.C.: ASM Press.
  • De Mello, J. P. F. (2003). Food Safety: Contaminants and Toxins. CABI Publishing.
  • Hobbs, B. C. y Roberts, D. (1993). Food Poisoning and Food Hygiene. New York: Arnold/Academic Press.
  • Lindner, E. (1995). Toxicología de los alimentos. Zaragoza: Acribia.
  • Sinell, H. J. (1981). Introducción a la higiene de los alimentos. Zaragoza: Acribia.
  • Taylor, S. L. y Scanlan, R. A. (1989). Food Toxicology. New York: Marcel Dekker.
  • Varnam, A. H. y Evans, M. G. (1996). Foodborne Pathogens: An Illustrated Text. London: Manson Publishing Ltd.

Software


Course groups and languages

The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE

Type of teaching Group Language Semester Shift
(TE) Theory 1 Catalan/Spanish first semester morning-mixed