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Hospitality Business Management

Course developer

Prior knowledge

Citi4016, Labour and Civil Protection

Ekon2017, Accounting II

Ekon3120, Marketing

Ekon4078, Business Planning and Statistics I

PārZ3076, Catering and Hotel Management

PārZ4059, Quality Management

VadZ2046, Personnel 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 personel, 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 - know and can use professional terminology in at least two foreign languages; understands employment legal relations, income and expenses formation principles; have knowledge of business planning and market analysis issues, has knowledge of work safety and security-related issues;
• skills - know how to organize the customer service process according to merchant-specific; understand consumer behaviour, know how to organize own work and work as a team; understands the interconnectivity of hospitality business; know how to choose and apply effective and efficient information acquisition methods for the purpose of evaluating the company of one’s practical experience;
• competence - able to plan and organize own work and also work as a team; able to detect and analyze topical practical problems; determine market trends and its influencing factors; is able to analyze and evaluate the hotel and catering technology processes and economic activity.

Compulsory reading

1. Reynolds D., Wacher Mcclusky K. Foodservice management fundamentals. Hoboken, New Jersey: Wiley, 2013. 418 p.
2. Gregoire M.B. Foodservice Organizations: a managerial and systems approach. Boston: Pearson, 2016. 516 p.
3. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R. Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: LLU, 2007. 176 lpp.
4. Rutherford D.G. Hotel management and operations. 3 rd ed. New York: John Wiley & Sons, 2002. 536 p.

Further reading

1. Bokums Z., Forands I. Personālvadības rokasgrāmata. Rīga: Kamene, 2000. 141 lpp.
2. Hofs K.G. (2002) Biznesa ekonomika. Rīga : Jāņa Rozes apgāds, 2002. 559 lpp.
3. Sloan P., lLegrand W., Chen J.S. Sustainability in the hospitality industry: principles of sustainable operations. London, NY: Routledge, 2013. 371 p. lpp. Ir LNB. Ir CRC Press datubāzē. [skatīts 03.04.2018.] Pieejams: https://www.taylorfrancis.com/books/9781136298141

Periodicals and other sources

1. Ēdināšanas uzņēmuma vadītāja rokasgrāmata E-grāmata. I.Milleres redakcijā, Jelgava: LLU, 2017. 254 lpp. Tiešsaistes piekļuve [skatīts 03.04.2018.] Pieejams: http://llufb.llu.lv/LLUgramatas/PTF/Edinasanas_uzn_vad_rokasgramata.pdf