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Hospitality Business Management

Course developer

Prior knowledge

Citi4016, Labour and Civil Protection

Ekon2017, Accounting II

Ekon4078, Business Planning and Statistics I

PārZ3075, Production Organization and Management

VadZ3058, Basics of Entrepreneurship

VadZ4082, Hotels and Restaurant Management

Course abstract

In the place of practice (in the catering business or hotel) student gets acquainted with specific character of its, basic principles of personal, financial, quality management, works organization and marketing, summarizes findings agreeably to the practice programme and carries out it analyze.

Learning outcomes and their assessment

• knowledge - understands employment legal relations and the general hygiene requirements for food business in accordance with applicable laws and regulations; as well as has knowledge of work safety and security-related issues; trainee has user level knowledge of the fundamental principles of communication;
• skills - understands the interconnectivity of hospitality business; can produce practical experience’s review; can navigate oneself in the regulatory legislative laws and professional standards of hotels and restaurants; know how to develop a descriptions of procedures, quality management system, staff job evaluation systems and other company documentation according to company; know how to design business documents in accordance with recordkeeping requirements;
• competence - is able to analyze and evaluate the hotel and catering technology processes and economic activity; is able to develop descriptions of procedures, quality management systems and other necessary documents.

Compulsory reading

1. Baye M.R. Managerial Economics and Business Strategy. Boston: McGraw-Hill/Irwin, 2009. 623.lpp.
2. Hill C.W.L. Strategic Management: and integrated approach. Boston, USA: Houghton Mifflin, 2008. 1072 lpp.
3. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
4. Rutherford D.G. Hotel Management and Operations. 3 rd ed. New York: John Wiley & Sons, cop. 2002. 536 lpp.

Further reading

1. Walker J. R. The restaurant: from concept to operation. Hoboken, New Jersey: John Wiley & Sons, 2011. 577 p.
2. Bowie D., Buttle F. Hospitality marketing: an introduction. Oxford: Elsevier Butterworth Heinemann, 2004. 350 lpp.
3. Evans N. Strategic Management for tourism, hospitality and events. London, NY: Routledge Taylor&Francis Group, 2015. 708 p.

Periodicals and other sources

1. Kapitāls : krāsains biznesa un ekonomikas žurnāls. Rīga : Lietišķās informācijas dienests. ISSN 1407-2505
2. Гостиница и ресторан : Гостиница и ресторан : бизнес и управление = Hotel & restaurant : business and management : журнал для профессионалов.Москва : Международная ассоциация гостиниц и ресторанов (IH&RA).