Course code PārZ2052

Credit points 3

Hospitality Businesses

Additional course materials PārZ2052_Viesmilibas uznemumi.pdf

Total Hours in Course81

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours49

Date of course confirmation22.02.2012

Responsible UnitInstitute of Food

Course developer

author Pārtikas institūts

Rita Riekstiņa-Dolģe

Dr. sc. ing.

Course abstract

The course of study acquires understanding of the types of hospitality businesses, differences, structure. It provides knowledge of the functions of hospitality businesses, those products, characteristic, and options of classification.

Learning outcomes and their assessment

Know and can use professional terminology; an understanding of the functions of hospitality businesses, 1st, 2nd test;
skills - know how to analyse characteristic of hospitality businesses; understand the interconnectivity in the hospitality businesses, practical tasks;
competences – can produce product of hospitality businesses according to the company’s business specifics, homework tasks.

Course Content(Calendar)

1. Introduction. The substance of hospitality, the explanation of the terms.
2. Characteristics of hospitality enterprises, their place in the national economy.
3. The history of hospitality enterprises in the world, in Latvia.
4. Hospitality product, its components. Characteristics of hospitality product.
5. Categorization of catering enterprises, characterization of types.
6. Commercial catering establishments.
7. Subsidized and mobile catering establishments.
8. Characteristics of the production and service functions of catering enterprises.
9. Test work.
10. Guest accommodation features, service characteristics.
11. The types of accommodation establishments, characterisation of services.
12. Types of hotels, characterisation of services.
13. Standards for the classification of accommodation establishments.
14. Types of standards, essential requirements.
15. Standard requirements for Hotelstar Union.
16. Test work.

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.

Requirements for awarding credit points

The final evaluation of the study course consisting of: assessment of practical work, assessment of independent work and the results of two tests.

Description of the organization and tasks of students’ independent work

Independent work includes individual and group work, which students present and defend. The presentations include lecture topics, analyse of the latest industry, scientific literature and student creative ideas.
Students independent work includes practice analysis of industry statistics dates and quality of catering services.

Criteria for Evaluating Learning Outcomes

The overall assessment of the study course consists of:
• assessment of the independent work 40%
• assessment of the practical work 20%
• test results 40%

Compulsory reading

1. Holovejs Dž.K. Tūrisma bizness. Rīga: Jāņa Rozes apgāds, 1999. 368 lpp.
2. Hotel accommodation management / edited by Roy C. Wood. London; New York: Routledge, Taylor & Francis Group, 2018. xix, 209 lpp.
3. Ēdināšanas uzņēmuma vadītāja rokasgrāmata / redaktore Ingrīda Millere. [Jelgava] : LLU, 2017. 1 tiešsaistes resurss (254 lpp.)
4. Īriste S., Platace M., Riekstiņa-Dolģe R. (2020). Viesu izmitināšanas pakalpojumu organizēšana. Rīga: VISC.
5. Tūrisms Latvijā cauri gadsimtiem: vēsture, attīstība un perspektīva/Aira Andriksone, Kristīne Bērziņa, Artis Gustovskis, Dace Kaufmane, Andris Klepers [un vēl 9 autori] SBN: 9789934543302, ISBN-978-9934-543-31-9 Biznesa augstskola Turība, Latvijas Investīciju Attīstības aģentūra, 2021., 497. lpp
E-grāmata: https://issuu.com/liaa_latvia/docs/turisms-interactive-single_208759af2ee5a3

Further reading

1. Kolb, Bonita M Tourism marketing for cities and towns : using social media and branding / Bonita Kolb. Second Edition. London ; New York : Routledge, Taylor & Francis Group, 2017. xvi, 246 pages
2. Kuliša, Irēna Ēdināšanas serviss : tālmācības studiju kurss / kursa autore : Irēna Kuliša ; [Biznesa vadības koledža]. Rīga : Biznesa vadības koledža, c2009.
3. Mason, Peter, Tourism impacts, planning and management / Peter Mason. Third edition. Abingdon, Oxon ;New York, NY : Routledge, 2016 xvii, 253 lpp.

Periodicals and other sources

1. Bibliogrāfiskās un citēšanas informācijas datubāzes. Pieejams: http://www.sciencedirect.com; http://www.emeraldinsight.com.
2. Hospitality news. Pieejems: http://www.hospitalitynewsmag.com.
3. Latvijas Viesnīcu un restorānu asociācijas mājas lapa. Pieejams: http://www.hotel.lv.
4. PVD uzraudzībai pakļauto uzņēmumu reģistrs. Pieejams: http://www.pvd.gov.lv/lat/uznemumi/.
5. Restaurant Startup &Growth Magazine. Pieejams: http://www.restaurantowner.com.

Notes

The course is planned on the compulsory part for Bachelor study program “Catering and hotel business” for full and part-time students