| Course title | Organization of Service |
| Course code | PārZ2030 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 16 |
| Independent study hours | 49 |
| Course developers | |
| Dr. sc. ing., doc. Rita Riekstiņa-Dolģe |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The following courses of lectures are offered: Types of catering enterprises, differences of their organization; organization of visitors service in different catering enterprises; service of meals; types of service. | |
| Compulsory reading | |
| 1. Rūrāne M. Ražošana. Rīga, Turības mācību centrs,1999. – 122 lpp.
2. Shock, Patti J.: Маркетинг в ресторанном бизнесе /Патти Д. Шок, Джон Т. Боуэн, Джон М. Стефанелли Москва : Ресторанные ведомости, 2005233 с. ; 24 cm. 3. Walker, John R., The restaurant :from concept to operation /John R. Walker and Donald E. Lundberg Hoboken, New Jersey : John Wiley and Sons, c2005. XVII, 414 lpp. : il 4. Vanaga V.Viesu apkalpošana. Mācību līdzeklis. R.:Turības mācību centrs, 2000.-152 lpp. |
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| Further reading | |
| 1. Schatering E.E. Handbuck Food and Beverage Menegement. Deucher Fachverlag, 1985.-268 p.
2. Kington R., Ceserani V. The teory of catering. LondonSydney Auckland, 1992.-156 p. 3. Vanaga V. Galda klāšanas pamatprincipi. Mācību palīglīdzeklis praktisko iemaņu apgūšanai: Rīga, 1999. - 48 lpp. 4. Bāra darba organizācija. Mācību līdzeklis: Rīga, 1999. - 115 lpp. |
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| Periodicals and other sources | |
| 1. Gastromāns :žurnāls. Rīga : Baltijas mārketinga un reklāmas kompānija "Prospekts", 2003- nr. : krās. il. ; 30 cm. 2. Гостиница и ресторан : бизнес и управление :журнал для профессионалов = Hotel & Restaurant : business and management Москва : Международная Ассоциация Гостиниц иРесторано | |