| Course title | Restaurant and Catering Service |
| Course code | PārZP045 |
| Credit points (ECTS) | 6 |
| Total Hours in Course | 162 |
| Independent study hours | 162 |
| Date of course confirmation | 20/06/2023 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Mg. paed., lekt. Gita Krūmiņa-Zemture |
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| Prior knowledge | |
| Citi3062, Information Technology in Hospitality PārZ2052, Hospitality Businesses PārZ3100, Hygiene Management in Hospitality PārZ3101, Technology of Food Preparation PārZ3102, Production Management VadZ3066, Human Resource Management |
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| Course abstract | |
| In the internship placement (in restaurant or catering establishment), the student becomes familiar with the organisation of guest service and production work, the peculiarities of the technological process, the organisation of work in different workplaces, staff duties, technological documentation, compliance with technological and hygiene requirements. During the traineeship, practical skills in food preparation and the use of related technological equipment are developed and strengthened. | |
| Learning outcomes and their assessment | |
| Knowledge - has an understanding of employment legal relations and the general hygiene requirements for food business in accordance with applicable laws and regulations, as well as knowledge of work safety and security-related issues; trainee has level knowledge of the fundamental principles of communication; know and can use professional terminology in at least two foreign languages.
Skills - know how to integrate acquired knowledge; developed social skills in dealing with customers; know how to organize the customer service process according to the specifics of the merchant; knows how to organize own work and how to work in a team; understands the interconnectivity in restaurant and food service business; capable of evaluating the technological processes in the company where one had his/her practical experience; knows how to choose and use rational and effective information gathering methods for evaluating the performance of the company; knows how to navigate in the regulatory legislative requirements for the catering companies. Competences - able to detect and analyse topical practical problems; able to assess the technological processes; able to plan and organize own work and work in a team; able to produce a review of the development and presentation of the company's labour practices in process results; capable of gathering information and research on the basis of proposals formulated by the company's practices for more efficient operations - evaluation by the internship supervisor (from the company), internship report. |
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| Course Content(Calendar) | |
| 1. General characteristics of the traineeship company. Organisational structure. Guest/customer service process - one week
2. Food and non-food procurement planning, raw material suppliers and storage conditions assessment - one week 3. Technological process for pre-processing of raw materials and food preparation. Hygienic requirements in the establishment - one week 4. Assessment of work organisation and technological documentation. Technological equipment provision. Assessment of the flow principle - one week Part-time studies: All the topics listed for full-time equivalent are implemented. |
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| Requirements for awarding credit points | |
| 1.Fully attended traineeship, in accordance with the traineeship agreement, for a period of 4 weeks.
2.An evaluation by the traineeship supervisor (from the company). 3.Submission and presentation of the placement report. |
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| Description of the organization and tasks of students’ independent work | |
| Produce a practice report (20 - 25 pages) | |
| Criteria for Evaluating Learning Outcomes | |
| The traineeship counts if:
1.A placement report has been produced in accordance with the required points of the placement programme (analysis of each point of the programme); 2.An evaluation of the placement by the placement supervisor (from the company); 3.The placement has been presented and the questions have been answered. The assessment of the internship - credit, consists of: written internship report - 80%, presentation of the report - 20% |
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| Compulsory reading | |
| 1.Baraban R.S., Durocher J.F. Successful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 p.
2.Gregoire M. B. Foodservice Organizations: a managerial and systems approach. Ninth edition. Boston: Pearson, 2016. 516 p. 3.Millere I. Ēdināšanas uzņēmuma vadītāja rokasgrāmata. Jelgava: LLU, 2017. , 254 lp. E-grāmata. (PDF). Resurss pieejams tiešsaistē http://llufb.llu.lv/LLUgramatas/PTF/Edinasanas_uzn_vad_rokasgramata.pdf |
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| Further reading | |
| 1.Pārtikas apriti, darba aizsardzību, darba tiesību reglamentējošie likumdošanas normatīvie akti. Pieejams: www.likumi.lv
2.PVD uzraudzībai pakļauto uzņēmumu reģistrs. Pieejams: https://www.pvd.gov.lv/lv/registri 3.Lursoft datu bāze par LR uzņēmumu darbību. Pieejams: https://www.lursoft.lv/lv/uznemumu-datu-bazes |
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| Periodicals and other sources | |
| 1.Food hygiene: basic texts. Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme. 4th ed. Rome: WHO: FAO, 2009. 125 p. Pieejams: https://www.fao.org/3/a1552e/a1552e.pdf
2.Nozaru labas higiēnas un labas ražošanas prakses vadlīnijas. Pieejams: https://www.zm.gov.lv/lv/partikas-higienas-vadlinijasmetodiskie-noradijumi |
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| Notes | |
| Compulsory course in the bachelor's study programme "Catering and Hotel Management" for full-time and part-time students in the 6th semester. | |