| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Quality Management |
| Course code | PārZ4059 |
| Credit points (ECTS) | 6 |
| Total Hours in Course | 162 |
| Number of hours for lectures | 32 |
| Number of hours for seminars and practical classes | 24 |
| Number of hours for laboratory classes | 8 |
| Independent study hours | 98 |
| Date of course confirmation | 06/12/2016 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Evita Straumīte Dr. sc. ing., asoc. prof. Anita Blija |
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| Prior knowledge | |
| Citi3066, Food Production PārZ3098, Technological Project of Catering Establishment PārZ3100, Hygiene Management in Hospitality PārZ3102, Production Management VadZ3062, Entrepreneurship |
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| Course abstract | |
| During the study course students acquire basic questions about quality management systems and elements of these systems, food safety system, quality system documentation, quality system auditing, quality cost, quality conformity assessment, LEAN system, quality improvement methods, application of TQM principles in the hospitality industry by introducing the EFQM model. | |
| Learning outcomes and their assessment | |
| Knowledge and critical understanding of the principles of quality management - Test 1.
Knowledge of methods for implementing food quality systems - Test 2. Knowledge of quality improvement methods and their application for effective process and resource management - Test 3. Knowledge of quality management systems and procedures for evaluating their effectiveness - Test 4. Know how to formulate problems and find solutions, explain and argue them, discuss quality control and management systems in a hospitality business - Practical works. Understands the role of quality assessment methods in quality management in an enterprise and is able to demonstrate a scientific approach and analytically describe information, possible solutions to problems - laboratory works. Competence to be able to apply quality assessment methods and the acquired theoretical knowledge and practical skills in scientific work, food quality assessment and implementation of an effective quality management strategy in an enterprise - independent works. |
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| Course Content(Calendar) | |
| 1.The basics of quality management, principles. 2h (Lectures)
2.Quality assurance systems. 2h (Lectures, Practical) 3.Quality control systems. 6h (Lectures, Lab.) 4.Self-control system. 8h (Lectures, Practical) 5.Quality assessment methods. 8h (Lectures, Lab.) 6.Quality management system in hospitality companies. 3h (Lectures) 7.Quality circle in hospitality. 4h (Lectures, Practical) 8.Development of service according to quality management principles. 4h (Lectures, Practical) 9.Quality system documentation for the hospitality company. 2h (Lectures) 10.Quality system audit. 4h (Lectures, Practical) 11.Quality cost calculations in the hospitality company. 4h (Lectures, Practical) 12.Quality improvement tools. Quality improvement system in hospitality. 4h (Lectures, Practical) 13.LEAN system in the hospitality company. 6h (Lectures, Practical) 14.Total quality management principles and methods. 2h (Lectures) 15.EFQM model in hospitality. 3h (Lectures, Practical) 16.Quality management legislation. 2h (Lectures) Part-time studies: All topics specified for full time studies are accomplished, but the number of contact hours is one half of the number specified in the calendar. |
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| Requirements for awarding credit points | |
| The evaluation of the study course exam consists of:
a written exam, consisting of a test on the theoretical substance and problem situation acquired during the study course, on one of the topics acquired during practical works of the study course (25%); developed and counted for 9 practical works and 2 laboratory works (25%); 4 tests (25%) are included; developed, presented and counted 2 independent works (25%). |
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| Description of the organization and tasks of students’ independent work | |
| 1.independent work. Development of the necessary documentation for the quality management system (submitted in electronic form). Students present their achievements and participate in the discussion. 2.independent work. Feasibility of practical use of quality assessment methods at different stages of hospitality and catering business (submitted electronically). Students present their achievements and participate in the discussion. | |
| Criteria for Evaluating Learning Outcomes | |
| The evaluation of the study course exam depends on the evaluation of the exam task and the cumulative evaluation of the study course tests, practical, laboratory and independent works with a mark.
A student can obtain a successful test or examination mark if at least 50% of the test questions have been answered correctly. The independent work and the practical task of the exam shall be evaluated in accordance with the evaluation procedures specified in the practical task of the home work or exam. Students who have at least 7 (good) marks for the test of this study course may not take the theoretical test of the examination and as the assessment of the theoretical test shall be equated with the average arithmetic marks of the tests taken from the study course. The examination mark is calculated as the arithmetic mean of the two exam tasks and the average semester mark, which is calculated as the arithmetic mean of the marks of the tests, practical, laboratory and independent works taken in the study course |
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| Compulsory reading | |
| Microbiological Risk Assessment: guidance for food: guidance / Food and Agriculture Organization of the United Nations, World Health Organization. Rome: Food and Agriculture Organization of the United Nations; World Health Organization, 2021.
Vērdiņa, Gita, Iekšējā kontrole: iekšējais audits: mācību līdzeklis. Rīga: Gita Vērdiņa, 2013. 74 lpp. ISBN 9789984499024 Kvalitātes pārvaldības sistēmas. Pamatprincipi un terminu vārdnīca: LVS EN ISO 9000:2015. Rīga, Latvijas Standarts, 2015, 51 lpp. |
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| Further reading | |
| Home-grown school feeding resource framework: technical document / Food and Agriculture Organization of the United Nations, World Food Programme. Rome: Food and Agriculture Organization of the United Nations : World Food Programme, 2018. 1 tiešsaistes resurss (170 p.).
Reynolds, Dennis Foodservice management fundamentals / Dennis Reynolds, PhD, and Kathleen Wachter Mcclusky, MS, RD, FADA. Hoboken, New Jersey: Wiley, 2013. 418 p. ISBN 9780470409060. Kvalitātes vadības sistēmas Latvijas mazo un vidējo uzņēmumu konkurētspējas paaugstināšanai: monogrāfija / Zane Driņķe ; zinātniskie recenzenti: Dr.oec. Jānis Vanags, Dr.oec. Andra Zvirbule, PhD Maria Kovačova. Rīga : Biznesa augstskola Turība, 2019. 272 lpp. |
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| Periodicals and other sources | |
| https://www.lvs.lv/
https://eur-lex.europa.eu/ Journal of qality management |
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| Notes | |
| Compulsory course in the first cycle of the Bachelor's study programme in professional higher education "Catering and Hotel Management" - for full-time full-time students in the 7th semester and for part-time part-time students in the 8th semester. | |