| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Catering and Hotel Management |
| Course code | PārZ3076 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for seminars and practical classes | 12 |
| Independent study hours | 69 |
| Date of course confirmation | 16/02/2016 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. oec., Ingrīda Millere |
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| Prior knowledge | |
| Ekon1001, Theory of Economics PārZ2006, Microbiology and Hygiene II PārZ2052, Hospitality Businesses PārZ2056, Service Organization and Management PārZ2057, Technology of Food Preparation I PārZ2058, Technology of Food Preparation II PārZ3024, Technological Equipment II |
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| Course abstract | |
| The course of study acquires understanding of the production processes outlining in catering businesses. It 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 integrate the knowledge, know how to analyse and organize the production processes according to the catering company's specific; understand the interconnectivity in the catering business; know how to navigate in the regulatory legislative requirements for the catering companies – course paper competences – 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 – course paper |
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| Course Content(Calendar) | |
| 1. Technological design of catering company. Specification of equipment. Description of organization of production processes - 2 h 2. Presentation of technological design – 10 h | |
| Requirements for awarding credit points | |
| Test with grade. To pass the study course, student submit and defend course paper. | |
| Description of the organization and tasks of students’ independent work | |
| Student develops and defends course paper “Technological design of catering company X” (volume 50-60 pages). | |
| Criteria for Evaluating Learning Outcomes | |
| The final course grade consists of: output of calculation part of course paper – 40 % output of graphic part of course paper – 50 % course paper defence – 10 %. | |
| Compulsory reading | |
| 1. Baraban R.S. Durocher J.F. Successful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 p.
2. Lynn J. Start your own restaurant and more: pizzeria, coffeehouse, deli, bakery, catering business. Irvine, Calif: Entrepreneur Press, 2009. 274 p. 3. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. Mācību līdzeklis. Jelgava: LLU, 2001. 918 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. |
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| Further reading | |
| 1. Blija A., Īriste S., Zepa I. Higiēnas praktikums ēdināšanas uzņēmumiem. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 79 lpp.
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. |
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| Periodicals and other sources | |
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