Course code CitiP007
Credit points 3
Additional course materials CitiP007_Ievads_viesmīlībā.pdf
Total Hours in Course81
Number of hours for seminars and practical classes16
Independent study hours65
Date of course confirmation10.02.2015
Responsible UnitInstitute of Food
Dr. paed.
Mg. agr.
During the practice students gain knowledge about the study procedures LULST, get acquainted with the study year breakdown, with students’ rights and responsibilities, with LULST Fundamental Library. Students visit various hospitality businesses; get acquainted with the specifics of their activities, with the basic principles of production and guest service organization.
knowledge - of the study procedures at the university and current events in the hospitality industry (test);
skills - can work in a team (group work);
competence – is able to systematize, process and analyze the offer of various hospitality businesses, their actual practical problems (independent work)
1 Characteristics of the study process at the LULST. LULST in social media. Out-of-study activities
2 E-studies, their management and use
3 Library funds, information about library databases
4 Study tour to hospitality companies
5 Student mobility, studies at foreign universities within the ERASMUS + program
6 Information about the Faculty of Food Technology, study programs
7. Study tour to hospitality companies
8 Study Regulations, other normative documents
9 Presentation of independent work
10 Visit the study and research farm "Vecauce"
Part-time extramural 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.
Lectures attending (at least 80%), successfully completed planned test, developed and presented independent work about 2 hospitality companies visited on study tours (1- guest accommodation company, 1 – catering company).
A 5 minute presentation has to be prepared for the defence of independent work, in which the student briefly describes the tasks performed, during the study tours visited companies, outlines the main conclusions and proposals, answers the questions of the professor and the course .
Successfully completed test and independent work assigns 60% of the assessment, participation in all study tours and classes assigns 40% of the final grade.
1. Food Safety, Sanitation, and Personal Hygiene (2015). The BC Cook Articulation Committee. file:///C:/Users/Lietotajs/Downloads/Food-Safety-Sanitation-and-Personal-Hygiene-1660153979.pdf
2. Īriste S., Platace M., Riekstiņa-Dolģe R. (2020). Viesu izmitināšanas pakalpojumu organizēšana. Rīga: VISC.
3. Roday S. Food Hygiene and Sanitation (2017). India: Mc Graw Hill, 315 p.
1. LBTU Satversme https://www.lbtu.lv/sites/default/files/2023-06/Satversme_LBTU_konsolid_2023.pdf Atbildīgā par izdevumu T. Dmitrijeva. Jelgava: LBTU, 2023.
2. LBTU Starptautiskā mobilitāte: https://www.lbtu.lv/lv/starptautiska-mobilitate
1. Baltic Journal of Management. Emerald Insight. ISSN: 1746-5265
Catering and Hotel Management, 1st semester