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Restaurant Practice

Additional course materials PārZ3027_restorānu_prakse.pdf

Course developer

Prior knowledge

PārZ2006, Microbiology and Hygiene II

PārZ2057, Technology of Food Preparation I

PārZ2058, Technology of Food Preparation II

PārZ3024, Technological Equipment II

PārZ3076, Catering and Hotel Management

Course abstract

Professional practise takes place in public catering company where students can know organization of production and service, specific character of technological processes, labour organization, job description, processing of technological documents, and technological and hygienic performance. During the practice is supplementing and securing practical skills of food technology and equipment`s exploitation for preparation.

Learning outcomes and their assessment

knowledge - know and can use professional terminology in at least two foreign languages; has an understanding of employment legal relations and the general hygiene requirements for food business in accordance with applicable laws and regulations, as well as knowledge of work safety and security-related issues; trainee has level knowledge of the fundamental principles of communication ;
skills - know how to integrate acquired knowledge; developed social skills in dealing with customers; know how to organize the customer service process according to the specifics of the merchant; knows how to organize own work and how to work in a team; understands the interconnectivity in the food business; capable of evaluating the technological processes in the company where one had his/her practical experience; knows how to choose and use rational and effective information gathering methods for evaluating the performance of the company; knows how to navigate in the regulatory legislative requirements for the catering companies;
competences - able to detect and analyse topical practical problems; able to assess the technological processes; able to plan and organize own work and work in a team; able to produce a review of the development and presentation of the company's labour practices in process results; capable of gathering information and research on the basis of proposals formulated by the company's practices for more efficient operations - report

Course Content(Calendar)

1. General description of training company. Organiztional structure. Description of raw stuff, products and market of training company – 1 week
2. Evaluation of raw stuff providing and storage processes – 1 week
3. Evaluation of raw stuff preprocessing and food preparation – 1 week
4. Evaluation of work organization un technological documentation – 1 week
5. Evaluation of hygienic requirements adherence – 1 week
6. Evaluation of equipment supply – 1 week

Requirements for awarding credit points

Test with grade.
To pass the study course student:
worked practice;
develop and defend practice report.

Description of the organization and tasks of students’ independent work

Develop practice report (20-30 p.).

Criteria for Evaluating Learning Outcomes

The final course grade consists of:
written report – 80%
report defence – 20%

Compulsory reading

1. Baraban R.S. Durocher J.F. Successful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 p.
2. Blija A., Īriste S., Zepa I. Higiēnas praktikums ēdināšanas uzņēmumos. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 79 lpp.
3. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R. Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
4. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas/ Mācību līdzeklis. Jelgava: LLU, 2001. 918 lpp.

Further reading

1. Brūvere L. Pārtikas produktu prečzinība (I daļa). Biznesa augstskola Turība, 2000. 217 lpp.
2. Kozule V. Uzturs (III daļa). Ozolnieki: LLKC, 2001. 152 lpp.
3. Marčenkova T. Higiēnas un sanitārijas pamatprincipi mazajos un pārtikas uzņēmumos. Rīga: Viesnīcu un restorānu mācību centrs, 2003. 136 lpp.

Periodicals and other sources

1. Kvalitāte : žurnāls par kvalitāti un kvalitātes vadīšanu. Rīga : Latvijas Kvalitātes asociācija. Pieejams sākot no 1998. gada. ISSN 1407-7671. 2. Гостиница и ресторан : бизнес и управление = Hotel & restaurant: business and management : журнал для профессионалов. Москва: Международная ассоциация гостиниц и ресторанов (IH&RA). Pieejams sākot no 2005. gada.