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Production Management

Course developers

Prior knowledge

Citi3066, Food Production

Medi2004, Nutrition

PārZ2052, Hospitality Businesses

PārZ3100, Hygiene Management in Hospitality

PārZ3101, Technology of Food Preparation

Course abstract

As part of the study course, students gain knowledge about planning the production process and organizing production work in various types of catering companies. Students learn the types of professional technological equipment, operating conditions. Get acquainted with the basic principles of technological design of a catering company. The study course consists of two interconnected parts - the production process in catering companies and technological equipment.

Learning outcomes and their assessment

Knowledge – knows the process of production work organization in catering companies - 1st, 2nd, 3rd control work, independent work; knows the arrangement of the production area, rooms and workplaces - 2nd control work, laboratory work; understanding of general hygiene requirements in the food industry in accordance with the current regulatory enactments - 3rd test, knows different types of energy in catering companies, ensuring their efficiency by choosing appropriate technological equipment - practical work, seminar, 4th test.
Skills - able to integrate the acquired knowledge in the creation of the production area of the catering company - practical work, independent work, laboratory work; able to analyze the production process according to the specifics of the catering company - 3rd test; able to navigate the requirements of the legislation governing the operation of the catering company - 2nd test, report, practical work.
Competences - able to perform technological calculations of the catering company - practical work, independent work; is able to choose appropriate technological equipment and perform their calculations - 4th, 5th test, practical work; able to present and justify the choice of the production process, according to the specifics of the catering company's operation - independent work.

Course Content(Calendar)

PART 1 PRODUCTION PROCESS IN RESTAURANT / CATERING ENTERPRISES
1. Concept of production, definitions. Production resources. Production cycle. Forms of production organization. ЕU premises, their general characteristics. Workplace organization (L 5 h)
1st test. Production process in restaurant / catering enterprises
3. Purchase of raw materials, purchasing criteria. Selection of suppliers. Procurement methods, procedure. Inventory (L 2 h) (Pw1 h)
4. Work organization in pre-processing rooms. Characterization of roots, pre-processing rooms / workplaces.
Characteristics of meat, fish and egg pre-processing facilities / workplaces. Raw material storage conditions, calculation of premises and storage places (L 2 h) (Pw 4 h)
2nd test. Organization of purchase, reception, storage of raw materials in restaurant / catering companies, pre-processing of raw materials.
5. Work organization in the final processing room - cold zone, hot zone (kitchen), food serving area, bar. Calculation of final processing, food service points, bar / sales area (L 3 h) (Pw4 h) (Lw 2 h)
6. Characteristics of sanitary facilities. Work organization in dishwashing facilities. Characteristics of personnel, administrative premises. Calculation of sanitary facilities, dishwashers (L 1 h) (Pw 2 h)
7. Waste collection organization (L 1 h) (Pw 1 h)
3rd test. Work organization in the production area of the restaurant / catering company.
8. Characteristics of the working environment of catering companies (L 2 h) (Pw 2 h)
9. Personnel involved in the production process of the catering company, their duties (L 1 h)
10. The principle of flow in the technological process. Technological project, calculations (L 1 h) (Pw 2 h + 2 h Study tour)

PART 2. TECHNOLOGICAL EQUIPMENT
1. Types of energy in catering companies. Technological equipment (L 1 h)
2. Mechanical and cold equipment in catering companies Mechanical equipment in catering companies: sorting - calibration; washing, cleaning, slicing equipment, meat grinding equipment, meat shredders, cutters, mixing, kneading, shaping, pickling equipment. (L 1 h) Calculation of mechanical equipment. (Sun 4h)
3. Characteristics of cold equipment, types, suitability, selection criteria. Refrigerated showcases and refrigerated counters, refrigerated tables, refrigerated showcases and refrigerated counters. (L 1 h) Calculation of cold equipment. (Pw 4h)
Mechanical and cold equipment in catering companies, their importance for ensuring the technological process. (Lw 2 h)
4th test. Mechanical and cold equipment in catering establishments
4. Heat equipment in catering establishments: cooking pots, ovens, smoking equipment, electric pans. (L 2 h) Calculation of heat equipment. (Pw 6 h)
5. Electric, gas, induction stoves, deep fryers, grills, toasters, etc. Equipment for storing products in heat, rethermization equipment, thermolamps and thermosystems, steaming equipment. Marmites, thermal showcases, thermal tables, plate warmer, table pans, convection oven (Lw2 h)
5th test. Heating equipment in catering establishments
6. Bar, restaurant, cafe, bistro, auxiliary equipment and auxiliary equipment. (L 1 h) Calculation of auxiliary equipment. (Pw 2 h)

In part-time correspondence studies:
All topics indicated for full-time attendance are implemented, but the number of contact hours is 1/2 of the number of hours indicated.

Requirements for awarding credit points

The evaluation of the exam consists of:
• written exam on the theoretical material learned in the study course (30%),
• Average arithmetical rating from the evaluation of both parts of the study course (70%):
• The evaluation of the 1st part consists of the average arithmetic evaluations of the tests (70%), evaluation of the report (10%), independent work (20%), practical work and laboratory work with evaluation - passed. Test papers receive a successful assessment (4 points) if half (60%) of their content is answered correctly. Papers and laboratory work reports are evaluated according to the established evaluation procedure.
• The assessment of the 2nd part consists of the average arithmetical assessment of the control papers (60%), report (40%), practical work and laboratory work with assessment - passed. The report is evaluated according to the following criteria: content of the presentation (25%), presentation style (10%), inclusion time (5%). Test papers receive a successful assessment (4 points) if half (60%) of their content is answered correctly. Reports of laboratory work are evaluated in accordance with the evaluation procedures established for them.

Description of the organization and tasks of students’ independent work

Students develop the permanent work "Technological calculations of catering companies", in which they develop the concept of a catering company, calculate the production capacity and develop technological documentation". An Excel tool is used to perform the calculations.
In the 1st part, the students prepare a written report on one of the topics given by the teacher, after evaluating the content of the report by the teacher, they give an oral report, while in the 2nd part,
from the list of technological equipment given in e-studios, choose one equipment and prepare an oral report in the form of a presentation, including the following information:
- the technological task of the equipment (what technological processes can be performed with the help of the selected equipment, etc.);
- the constructive solutions of the chosen equipment: what constructive elements the chosen equipment consists of (equipment construction by providing pictures, diagrams, etc.), looking at larger and smaller capacity equipment, manual, semi-automatic and automated (if any);
- description of the device's operating principle: including diagrams, pictures, etc.;
-conclusions: to give your vision - in which case, which construction equipment would be the most suitable; which of the examined equipment technical solutions would be the most optimal, etc.
-bibliography. Presentation duration 7-10 min.

Criteria for Evaluating Learning Outcomes

The evaluation of the exam consists of:
• written exam on the theoretical material learned in the study course (30%),
• Average arithmetical rating from the evaluation of both parts of the study course (70%):
• The evaluation of the 1st part consists of the average arithmetic evaluations of the tests (70%), evaluation of the report (10%), independent work (20%), practical work and laboratory work with evaluation - passed. Test papers receive a successful assessment (4 points) if half (60%) of their content is answered correctly. Papers and laboratory work reports are evaluated according to the established evaluation procedure.
• The assessment of the 2nd part consists of the average arithmetical assessment of the control papers (60%), report (40%), practical work and laboratory work with assessment - passed. The report is evaluated according to the following criteria: content of the presentation (25%), presentation style (10%), inclusion time (5%). Test papers receive a successful assessment (4 points) if half (60%) of their content is answered correctly. Reports of laboratory work are evaluated in accordance with the evaluation procedures established for them.

Compulsory reading

1. Baraban R.S., Durocher J.F. Successful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 p. Ir LBTU FB 1 eks.
2. Cipa V., Šulce A. Ēdināšanas uzņēmuma aprīkojums. Rīga: Jumava, 2011. 94 lpp.
3. Katsigris C., Thomas C. Design and equipment for restaurant and foodservice: a management view. New York: John Wiley&Sons, 2006. 560 p.
4. Lynn J. Start your own restaurant and more: pizzeria, coffeehouse, deli, bakery, catering business. Irvine, Calif: Entrepreneur Press, 2009. 274 p.
5. Scanlon N.L. Catering management. Hoboken New Jersey: Wiley, 2013. 262 p.
6. Thomas Chris., Norman E.J., Katsigris C. Design and Equipment for Restaurants and Foodservice: a management view. Fourth edition. Hoboken, NJ: Wiley, 2013. 515 p. ISBN 9781118297742.

Further reading

1. Bidzāne S. Ēdināšanas uzņēmumu aprīkojums: mācību līdzeklis. Rīga: Jumava, 2000. 112 lpp.
2. Gregoire Mary B. Foodservice Organizations: a managerial and systems approach. Ninth edition. Boston: Pearson, 2016. 516 p. ISBN 9780134038940.
3. Plunket D., Reid O. Detail in contemporary bar and restaurant design. London: Laurence King Publishing, 2013. 192 p.
4. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. No idejas līdz tās realizēšanai. Mācību līdzeklis. Jelgava: LLU, 2001. 918 lpp.

Periodicals and other sources

1. Pārtikas apriti, darba aizsardzību, darba tiesību reglamentējošie likumdošanas normatīvie akti. Pieejams: www.likumi.lv
2. Nozaru labas higiēnas un labas ražošanas prakses vadlīnijas.
Pieejams:https://www.zm.gov.lv/lv/partikas-higienas-vadlinijasmetodiskie-noradijumi

Notes

Compulsory course in the first-cycle professional higher education bachelor's study program "Catering and Hotel Management" - full-time and part-time students in the 5th semester.