Course code PārZ3024
Credit points 3.75
Technological Equipment II
Total Hours in Course100
Number of hours for lectures24
Number of hours for seminars and practical classes16
Independent study hours60
Date of course confirmation31.10.2017
Responsible UnitInstitute of Food
Course developer
prof.
Tatjana Ķince
Dr. sc. ing.
Prior knowledge
PārZ2011, Technological Equipment I
PārZ2056, Service Organization and Management
PārZ2057, Technology of Food Preparation I
PārZ2058, Technology of Food Preparation II
Course abstract
The course deals with main principles of work of the equipment, its choice and conformity to technological processes. EU and Latvian legislation requirements on technological equipment compliance, safety and hygiene, which is closely related to the use of technological equipment. Professional foodservice equipment classification, their ways of operating principles, selection and operating conditions, according food production processes of catering establishment.
Learning outcomes and their assessment
knowledge – about technological equipment, its types, functionality and use in technological processes for food preparation, requirements and prerequisites for equipment use in public catering enterprises;
skills – to employ specific equipment for various technological processes realisation in the public catering enterprise;
competence – to improve or to develop production processes by chosen of corresponding technological equipment.
Compulsory reading
1. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. No idejas līdz tās realizēšanai. Mācību līdzeklis. Jelgava: LLU, 2001. 918 lpp.
2. Ruciņš M. Profesionālās lielvirtuvju iekārtas. Jelgava: LLU, 2000.
Further reading
1. Baraban R.S. Durocher J.F. Succesful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 lpp.
2. Blija A., Īriste S., Zepa I. Higiēnas praktikums ēdināšanas uzņēmumos. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 79 lpp.
3. Katsigris C., Thomas C. Design and equipment for restaurant and foodservice: a management view. New York: John Wiley&Sons, 2006. 560 lpp.
4. Plunket D., Reid O. Detail in contemporary bar and restaurant design. London: Laurence King Publishing, 2013. 192 lpp.
Periodicals and other sources
1. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
2. Иванникова Е. И., Иванникова Т. В., Семенова Г. В. Барное дело. Москва: ACADEMA, 2012. 49 стр.