Course code PārZ4044
Credit points 2.25
Organization of Production
Total Hours in Course60
Date of course confirmation12.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Ingrīda Millere
Dr. oec.
Course abstract
Study course acquires understanding of the types of catering businesses, differences, structure of processes and 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. Students work out practically technological project.
Learning outcomes and their assessment
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 analyze and organize the production technological 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; competence - 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.
Compulsory reading
1. Baraban R.S. Durocher J.F. Successful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 lpp.
2. Millere I. Metodiskie norādījumi kursa darba izstrādei studiju priekšmetā "Ražošanas organizācija". Jelgava: LLU, 2011. 23 lpp.
3. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. Mācību līdzeklis. Jelgava: LLU, 2001. 918 lpp.
4. Ефимов А.Д., Никуленкова Т.Т. и др. Професиональная кухня: сто готовых проектов. Москва: издательский дом "Ресторанные ведомости", 2003. 267 c.
Further reading
1. Blija A., Īriste S., Zepa I. Higiēnas praktikums ēdināšanas uzņēmumos. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 79 lpp.
2. Zvirbule-Bērziņa A., Mihejeva L., Auziņa A. Plānošanas un ražošanas procesa organizēšanas pamatprincipi. Rīga: Biznesa augstskola Turība, 2004. 144 lpp.
Periodicals and other sources
1. 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.