| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Technological Project of Catering Establishment |
| Course code | PārZ3098 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Independent study hours | 81 |
| Date of course confirmation | 20/04/2023 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Mg. paed., lekt. Gita Krūmiņa-Zemture |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| Compulsory course Compulsory course in the first cycle professional bachelor's programme Catering and Hotel Management | |
| Learning outcomes and their assessment | |
| Know the organisation of production work in different types of catering establishments. Know the general hygiene requirements in food service establishments in accordance with the legislation in force - course work. Be able to analyse and plan production work according to the concept of the catering establishment - coursework. Understands the operational context of a catering business - coursework. To be able to understand the requirements of the legislation and regulations governing catering enterprises - coursework. Be able to independently develop a technological project for a catering establishment, which includes the production process, calculations of technological equipment according to production capacity, graphical representation - coursework. Be able to present and justify the choice of production process according to the specifics of the catering establishment - coursework. | |
| Course Content(Calendar) | |
| 1. Developing a rationale for the topic of the coursework - 4 hours
2. Catering establishment characteristics - 4 hours 3. Calculation of production capacity - 24 hours 4. Calculation of raw material storage areas/spaces - 4 hours 5. Calculation of production premises - 16 hours 6. Calculation of ancillary facilities - 4 hours 7. Calculation of guest rooms - 4 hours 8. Sketch of the technological design - 12 hours 9. Description of the production process - 6 hours 10. Presentation and defence of the technological project - 2 hours In part-time studies, all topics indicated for full-time attendance are implemented in full |
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| Requirements for awarding credit points | |
| A pass with a grade is awarded for: successfully completed and defended coursework. | |
| Description of the organization and tasks of students’ independent work | |
| The student develops and defends the course work "Technological project of catering establishment X" (50 pages). | |
| Criteria for Evaluating Learning Outcomes | |
| The assessment of the study course consists of: development of the calculation part of the course work, including a detailed description of the production process - 60%, development of the graphical part of the course work - 30%, defence of the course work -10%. | |
| Compulsory reading | |
| 1.Baraban R.S. Successful restaurant design. 3rd ed. Hoboken, NJ: John Wiley&Sons, 2010. 304 p.
2.Chris T. Design and Equipment for Restaurants, and Foodservice: a management. 4th ed. Hoboken, NJ: John Wiley&Sons, 2014. 515 p. 3.Cīpla V. Ēdināšanas uzņēmuma aprīkojums. Rīga: Jumava, 2011. 94 lpp. 4.Shock P.J., Sgovio C., Stefanelli J.M. On premise catering: hotels, convention centers, arenas, clubs, and more. 2nd ed. Hoboken, NJ: John Wiley&Sons, 2011. 484 p. 5. Ēdināšanas uzņēmumu vadītāja rokasgrāmata. LLU, 2017. 254 lpp. [Tiešsaiste] [Skatīts 19.04.2023.] Pieejams: https://llufb.llu.lv/LLUgramatas/PTF/Edinasanas_uzn_vad_rokasgramata.pdf |
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| Further reading | |
| Walker J. The restaurant: from concept to operation. 7th ed. Hoboken, NJ: John Wiley&Sons, 2014. 492 p. | |
| Notes | |
| Compulsory course Compulsory course in the first cycle professional bachelor's programme Catering and Hotel Management | |