| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Production Organization |
| Course code | PārZ3066 |
| Credit points (ECTS) | 3.75 |
| Total Hours in Course | 101.25 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 24 |
| Date of course confirmation | 19/02/2014 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. oec., Ingrīda Millere |
|
| Prior knowledge | |
| Citi2031, Service Organization Ekon3075, Marketing PārZ2005, Microbiology and Hygiene I PārZ2006, Microbiology and Hygiene II PārZ2011, Technological Equipment I PārZ2031, Technology of Food Preparation I PārZ2052, Hospitality Businesses PārZ3024, Technological Equipment II PārZ3055, Technology of Food Preparation II |
|
| Course abstract | |
| The course of study acquires understanding of the structure of catering businesses and provides knowledge of the food production of technological processes in the catering businesses and the influencing factors, production planning and organizational principles. | |
| 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 organize the production processes according to the catering company's specific; • 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; are able to present and justify the selected process according to the catering company's business specifics; are able to navigate in the regulatory legislative requirements for the catering companies. |
|
| Compulsory reading | |
| 1. Baraban R.S., Durocher J.F. Succesful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 p.
2. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp. 3. Vārna J. Ražošanas organizēšana. Rīga: Valters un Rapa, 2004. 295 lpp. 4. Walker J. R. The restaurant: from concept to operation. Hoboken, New Jersey: John Wiley & Sons, 2007. 493 p. |
|
| Further reading | |
| 1. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. Mācību līdzeklis. Jelgava: LLU, 2001. 918 lpp.
2. Zvirbule-Bērziņa A. Ražošanas menedžments. Rīga: Biznesa augstskola Turība, 2006. 152 lpp. 3. 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. Kvalitāte : žurnāls par kvalitāti un kvalitātes vadīšanu. Rīga : Latvijas Kvalitātes asociācija. ISSN: 1407-7671 2. Гостиница и ресторан : бизнес и управление = Hotel & restaurant: business and management : журнал для профессионалов. Москва: Международная ассоциация гостиниц и ресторанов (IH&RA). | |