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Catering Organization and Service

Course developers

Prior knowledge

Ekon3115, Marketing

VadZ2043, Business Ethics, Etiquette

VadZ3038, Logistics

Course abstract

During the course students acquire knowledge about organization of food service, hygiene and technological requirements. During the studies the student acquires skills to develop a catering service from menu planning to the guests serving process.

Learning outcomes and their assessment

Able to demonstrate knowledge of the specifics of food service organization - tests, exam. Students are able to demonstrate knowledge of the most important concepts of food service organization - tests, exam. Able to perform calculations of guest service and production process planning - tests, exam, independent work. Able to formulate and analytically describe the compliance of guest service and production processes - tests, exam. Able to orientate in the requirements of the legislative acts regulating the operation of the food service enterprise - tests, exam, independent work. Students are able to analyze information independently and use it in the concept of food service business - independent work. Able to independently develop and show a professional approach to the creation new concept of food service company - independent work. Able to evaluate the impact of the food service company (by type, service level etc.) on the environment and society - independent work, seminars with discussions.

Course Content(Calendar)

1. The nature of the provision of the catering service. Classification of activities of catering enterprises and types of enterprises - 2 h
2. Nature and specifics of catering enterprises. Quality of service - 2 h
3. Characteristics of catering enterprises target groups - 2 h
4. Types of menus. Basic principles of menu planning - 3 h
Test 1: Classification of catering enterprises, types of menus and basic principles of menu planning.
5. Basic principles of table-laying, different types of table-laying. Guestroom furniture, tableware, accessories, textiles - 8 h
6. Elements of service process, procedures of guest service, methods - 8 h
Test 2: Process of guest service, methods. Basic principles of table-laying
7. Description of technological process of providing catering service. Food assortment. Food raw materials used in cooking, their quality, storage. Description of cooking methods - 4 h
9. Technological documentation - 8 h
Test 3: Technological process in catering enterprises. Technological documentation.
10. Description of the premises of the catering enterprise. Description of production facilities. Sanitary requirements for production premises, personnel. Flow principle in technological process - 6 h
11. Self-control system in catering enterprises - 4 h
Test 4: Organization of the production process in a catering enterprises

Requirements for awarding credit points

To complete the study course, it is necessary to pass 4 tests, gaining at least 4 points in each; to develop independent works of the seminars; to develop and present a final individual work and successfully pass an exam (written format).

Description of the organization and tasks of students’ independent work

1. Students independently work on the topics “Innovations in food service industry", "Target group analysis” and present them in the workshop lessons.
2. The students independently elaborate the final independent work on the topic "Catering enterprise concept development", which includes: menu, technological documentation and guest service concept.

Criteria for Evaluating Learning Outcomes

1. Student obtained successful assessment in the tests when correctly answered at least 50% of questions and correctly carry out 1 task.
2. Student pass the exam if the correct answers to 50% of the test and short answer questions and correctly carry out 1 task.
3. The final assessment of the study course consists of 40% of final independent work and 60% of exam.

Compulsory reading

1. Ēdināšnas uzņēmumu vadītāja rokasgrāmata. [Skatīts 09.09.2019.]. Pieejams: https://llufb.llu.lv/LLUgramatas/PTF/Edinasanas_uzn_vad_rokasgramata.pdf
2. Scanlon N.L. Catering management. Hoboken, New Jersey : Wiley, 2013. 262 p.
3. Lake N., Hekī K. Klientu apkalpošanas rokasgrāmata. Rīga: Lietišķās informācijas dienests, 2005. 216 lpp.
4. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2017. 254 lpp.
5. Jacquelyn L. Start your own restaurant and more: pizzeria, coffeehouse, deli, bakery, catering business, Entrepreneur Press and Jacqueline 3rd ed. - Entrepreneur Press, 2009.
6. Walker, John R., The restaurant: from concept to operation, 7th edition. - Hoboken, New Jersey, 2014.

Further reading

1. Barrows C. W., Powers T. Introduction to Management in the Hospitality Industry. 7th ed. Hoboken, NJ: John Wiley & Sons, 2008. 576 p.
2. Blija A., Īriste S., Zepa I. Higiēnas praktikums ēdināšanas uzņēmumiem. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 79 lpp.
3. Cīpa V., Šulce A. Ēdināšanas uzņēmuma aprīkojums. Rīga: Jumava, 2011. 92 lpp.

Periodicals and other sources

www.sciencedirect.com
https://www.foodserviceequipmentjournal.com/
https://www.restaurantbusinessonline.com/

Notes

Professional Bachelor study programme “Entrepreneurship and Business Management of Faculty of Economics and Social Development