Course code PārZ3076
Credit points 3
Additional course materials PārZ3076_Razosanas organiz_kursa darbs.pdf
Total Hours in Course81
Number of hours for seminars and practical classes12
Independent study hours69
Date of course confirmation16.02.2016
Responsible UnitInstitute of Food
Dr. oec.
Ekon1001, Theory of Economics
PārZ2006, Microbiology and Hygiene II
PārZ2052, Hospitality Businesses
PārZ2056, Service Organization and Management
PārZ2057, Technology of Food Preparation I
PārZ2058, Technology of Food Preparation II
PārZ3024, Technological Equipment II
The course of study acquires understanding of the production processes outlining in catering businesses. It provides knowledge of the food production of technological processes in the catering businesses and the influencing factors, production planning and organizational principles.
knowledge - an understanding of the general hygiene requirements for food business in accordance to applicable laws and regulations; as well as knowledge of the work organization in catering companies;
skills - know how to integrate the knowledge, know how to analyse and organize the production processes according to the catering company's specific; understand the interconnectivity in the catering business; know how to navigate in the regulatory legislative requirements for the catering companies – course paper
competences – can produce technological project for a catering enterprise, which includes the development of technological production processes, choice of equipment and calculations made based on graphical representation of the technological processes; are able to present and justify the selected process according to the catering company's business specifics – course paper
1. Technological design of catering company. Specification of equipment. Description of organization of production processes - 2 h
2. Presentation of technological design – 10 h
Test with grade.
To pass the study course, student submit and defend course paper.
Student develops and defends course paper “Technological design of catering company X” (volume 50-60 pages).
The final course grade consists of: output of calculation part of course paper – 40 % output of graphic part of course paper – 50 % course paper defence – 10 %.
1. Baraban R.S. Durocher J.F. Successful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 p.
2. Lynn J. Start your own restaurant and more: pizzeria, coffeehouse, deli, bakery, catering business. Irvine, Calif: Entrepreneur Press, 2009. 274 p.
3. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. Mācību līdzeklis. Jelgava: LLU, 2001. 918 lpp.
4. Shock P.J., Sgovio C., Stefanelli J.M. On premise catering: hotels, convention centers, arenas, clubs, and more. 2nd ed. Hoboken, NJ: John Wiley&Sons, 2011. 484 p.
1. Blija A., Īriste S., Zepa I. Higiēnas praktikums ēdināšanas uzņēmumiem. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 79 lpp.
2. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
3. Vārna J. Ražošanas organizēšana. Rīga: Valters un Rapa, 2004. 295 lpp.
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