LV EN RU DE FR

Course code PārZ4052

Credit points 15

Bachelor Thesis II

Additional course materials PārZ4052_bakalaurs_II.pdf

Total Hours in Course405

Independent study hours405

Date of course confirmation10.02.2015

Responsible UnitInstitute of Food

Course developer

prof.

Ilze Beitāne

Dr. sc. ing.

Prior knowledge

Citi1013, Tourism Management

Citi2002, Hotel Services

Citi2030, Communication in Hospitality

Citi2033, Etiquette in Hospitality

Citi2034, Hotel Services

Citi4003, Hotel Practice

Citi4016, Labour and Civil Protection

Citi4027, Strategic Management of Hospitality Businesses

CitiP007, Introduction in Hospitality

CitiP027, Hospitality Business Management II

Ekon1001, Theory of Economics

Ekon2017, Accounting II

Ekon3120, Marketing

Ekon3123, Accounting I

Ekon4078, Business Planning and Statistics I

Ekon4080, Business Planning and Statistics II

Filz1027, Business Ethics and Philosophy

InfT1023, Informatics

Ķīmi3017, Cleaning Technology

LauZ1002, Practical Agriculture Management

Mate3012, Mathematics

Medi2004, Nutrition

PārZ2005, Microbiology and Hygiene I

PārZ2006, Microbiology and Hygiene II

PārZ2011, Technological Equipment I

PārZ2051, Food Chemistry I

PārZ2052, Hospitality Businesses

PārZ2056, Service Organization and Management

PārZ2057, Technology of Food Preparation I

PārZ2058, Technology of Food Preparation II

PārZ3017, Food Chemistry II

PārZ3024, Technological Equipment II

PārZ3027, Restaurant Practice

PārZ3046, Basics of Research Work

PārZ3049, Products, their Processing

PārZ3075, Production Organization and Management

PārZ3076, Catering and Hotel Management

PārZ4048, Bachelor Thesis I

PārZ4054, Logistics in Hospitality

PārZ4059, Quality Management

PārZP041, Introduction Practice in Hospitality Enterprises

Psih4001, Management Psychology

Soci2036, Sociology

SpoZ1001, Sport I

SpoZ1002, Sport II

SpoZ2001, Sport III

VadZ2004, Basics of Management

VadZ2046, Personnel Management

VadZ3058, Basics of Entrepreneurship

VadZ4082, Hotels and Restaurant Management

VadZ4083, Management of Hotels and Restaurants

ValoP252, Professional Russian Language

ValoP277, Professional English I

ValoP278, Professional English II

VidZ3006, Ecology and Environmental Protection

Course abstract

Formulation and nomination of topics, goals and tasks of the Bachelor's work in connection with topical problem solving of the hospitality industry. Development of research methodology. Reflection, analysis and interpretation of research results. Development of important conclusions of work. Presentation and defence of the Bachelor's work.

Learning outcomes and their assessment

Knowledge – understanding of the hospitality environment, market development trends, consumer behaviour, regularities and principles of economic development. Knowledge of hospitality products; financial planning and supervision of the company; about technological processes and factors affecting it.
Skills – can collect, analyse and interpret the results of the research, draw conclusions and develop proposals. Can plan time and work.
Competences – are able to determine the market development trends and factors affecting it; is able to discover and analyse the problems of the current hospitality company, find solutions to them; is able to plan, analyse and evaluate the processes and economic activities of the hospitality company's technological processes; is able to develop strategic and tactical plans for the company's operations. (Bachelor’s work)

Course Content(Calendar)

1. Updating the topicality of the work, the purpose, tasks and study methodology. 2. Summarizing, analysing and interpreting the results of the research. 3. Summarizing, analysing and interpreting the results of the research. 4. Summarizing, analysing and interpreting the results of the research. 5. Summarizing, analysing and interpreting the results of the research. 6. Summarizing, analysing and interpreting the results of the research. 7. Summarizing, analysing and interpreting the results of the research. 8. Summarizing, analysing and interpreting the results of the research. 9. Summarizing, analysing and interpreting the results of the research. 10. Summarizing, analysing and interpreting the results of the research. 11. Conclusions and proposals. 12. Work design. 13. Preparing a presentation of a bachelor's work for pre-defence. 14. Pre-defence of a Bachelor's work. 15. Improvement of the Bachelor's work.
16. Preparing a presentation of the Bachelor's work for defence.

Requirements for awarding credit points

The Bachelor's work must be submitted to the Secretary of the State Examination Commission (SEC) for registration, and then submitted to the reviewer. The Bachelor's work is to be defended at the SEC meeting, with a presentation of 5-7 minutes and answering questions from the members of the SEC and the reviewer.

Description of the organization and tasks of students’ independent work

Student independently works out research in consultation with the supervisor and if necessary with the adviser.

Criteria for Evaluating Learning Outcomes

1. Before registration the Bachelor's work must be submitted to the supervisor who with signature confirms that the work is ready for defence.
2. The Bachelor's work must be positively evaluated by the reviewer.
3. A successful assessment (not less than 4 points) of the Bachelor's work must be obtained at the SEC meeting.

Compulsory reading

Metodiskie norādījumi bakalaura darba izstrādei un aizstāvēšanai [tiešsaiste] [skatīts 07.11.2018.]. Sastādīti I.Milleres un I.Beitānes vadībā. Jelgava: LLU, 2018. 25 lpp. Pieejams: http://www.ptf.llu.lv/lv/studiju-dokumenti-un-veidlapas

Periodicals and other sources

1. Kapitāls: biznesa un ekonomikas žurnāls. ISSN 1407 - 2505.
2. Kvalitāte: žurnāls par kvalitāti un kvalitātes vadīšanu. ISSN 1407-7671.

Notes

Catering and Hotel Management, 4th year

Atsauksmes