| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Restaurants |
| Course code | PārZP047 |
| Credit points (ECTS) | 18 |
| Total Hours in Course | 486 |
| Independent study hours | 486 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. paed., doc. Sandra Īriste |
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| Prior knowledge | |
| PārZ2006, Microbiology and Hygiene II PārZ2057, Technology of Food Preparation I PārZ2058, Technology of Food Preparation II PārZ3024, Technological Equipment II PārZ3076, Catering and Hotel Management |
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| Course abstract | |
| Professional practise takes place in public catering company where students get to know organization of production and service, specific character of technological processes, labour organization, job description, processing of technological documents. The practice includes data search in correspondence with practice targets and analytical work at the enterprise. | |
| Learning outcomes and their assessment | |
| • knowledge – know and use professional terminology in at least two foreign languages; has understanding about labour legal relationship and common hygienic demands in food circulation in accordance with standard acts in force, as well as knowledge of labour safety and protection; practical communication skills;
• skills – can integrate acquired knowledge, developed social skills in dealing with customers; know how to organize the customer service process according to hospitality settings and specifics of the merchant; can organize own work and know, how to work in a team; • competence – is able to discover and analyse actual practical problems; gather and research information for further work efficiency decision making (report) |
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| Course Content(Calendar) | |
| 1 General description of training company, organizational structure – 1 week
2 Description of raw stuff, products and market of training company – 1 week 3 Analysis of the production process – 1 week 4 Analysis of suppliers, menu analysis – 1 week 5 Evaluation of raw stuff providing and storage processes – 1 week 6 Evaluation of raw stuff pre-processing and food preparation – 1 week 7 Evaluation of technological equipment – 1 week 8 Evaluation of hygienic requirements adherence – 1 week 9 Evaluation of personnel management – 1 week 10 Labour protection requirements in the company – 1 week 11 Evaluation of work organization un technological documentation – 1 week 12 Marketing management analysis – 1 week |
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| Requirements for awarding credit points | |
| To pass the study course student:
• worked practice; • develop and defend practice report. |
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| Description of the organization and tasks of students’ independent work | |
| Develop practice report (20-30 p.) | |
| Criteria for Evaluating Learning Outcomes | |
| The final course grade consists of:
• written report – 70 points; • characteristics of the practice mentor of the company – 10 points; • report defence – 20 points Student has to obtain at least 60% of the maximum points |
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| Compulsory reading | |
| 1.Baraban R.S. Durocher J.F. Successful restaurant design. New Jersey: John Wiley & Sons, 2010, 304 p.
2.Freijers V. Tūrisma mārketings: uz tirgu orientēta tūrisma mikroekonomikas un makroekonomikas pārvaldība. Rīga: Biznesa augstskola Turība, 2011, 621 p. 3.Forands I. Viesnīcas menedžments. Rīga: Latvijas Izglītības fonds, 2011, 232. lpp. 3. Handbook on Tourism Product Development. Madrid: World Tourism Organization, 2011, 139 p. 4.Lingebērziņš Ē. Tūrisma uzņēmuma vadīšana kultūras atšķirību kontekstā. Rīga: Biznesa augstskola Turība, 2017, 271 lpp. |
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| Further reading | |
| 1.Scanlon N.L. Catering management. Hoboken New Jersey: Wiley, 2013, 262 p.
2.Millere I., Medne L., Riekstiņa-Dolģe R. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. Jelgava: Latvijas Lauksaimniecības universitāte, 2007, 176 lpp. 3.Vanaga V. Viesu apkalpošana. Rīga: Biznesa augstskola Turība, 2009, 144 lpp. |
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| Periodicals and other sources | |
| - | |
| Notes | |
| Catering and Hotel Management, 8st semester (Part time) | |