| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Basics of Quality Control II |
| Course code | PārZ3020 |
| Credit points (ECTS) | 2.25 |
| Total Hours in Course | 60.75 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 8 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., Anita Blija |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| In the subject students can obtain knowledge about food quality management system and these system elements, food safety system, assessment of food quality, introducing of EFQM model in hospitality enterprise using TQM principles. In the practical works students deal with problems of quality hospitality establishments using quality tools. | |
| Learning outcomes and their assessment | |
| After completing the course student will have: knowledge about food quality managements systems and principles; skills learned through quality management theoretical foundations are capable of a scientific approach to quality system problems, and hospitality management in the company; competence to be able to use the acquired theoretical knowledge and practical skills in to use effective quality management strategy in the company. | |
| Compulsory reading | |
| 1. Kalējs O. Kvalitātes vadības sistēma un tās izveidošana pakalpojumu jomā / Oskars Kalējs. Rīga : LatConsul, 2005. 121 lpp.
2. Kvalitātes vadības sistēma. – Rīga: “Biznesa partneri, 2002. – 1. un 2.daļa. 3. Kvalitātes vadības sistēmu ieviešana uzņēmumos. Personāla sertifikācijas inst., 2003. 116 lpp. 4. Wallace C. A. Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain / Carol A. Wallace, William H. Sperber, Sara E. Mortimore. Chichester : Wiley-Blackwell, 2011. 328 p. |
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| Further reading | |
| 1. Quality management in food chains / edited by: Ludwig Theuvsen ... [et al.]. Wageningen : Wageningen Academic Publishers, 2007. 509 p.
2. Blija A. Pārtikas un uztura kvalitāte un drošums. Rīga: LU Akadēmiskais apgāds, 2007. 104 lpp. 3. Pfeifer T. Quality management : strategies, methods, techniques / Tilo Pfeifer. 3rd ed., completely rev. and enlarged. München ;Wien : Hanser, 2002. 587 p. |
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| Periodicals and other sources | |
| 1. Kvalitāte. :žurnāls par kvalitāti un kvalitātes vadīšanu Rīga: Latvijas Kvalitātes asociācija. ISSN 1407-7671. 2. Journal of Food Protection. Published by Allen Press Online Publishing. ISSN: 0362-028X. Anotāciju līmenī pieejams EBSCO datubāzēs: http://search.ebscohost.com/ | |