Course code PārZ4054

Credit points 2

Logistics in Hospitality

Additional course materials PārZ4054_Logistika.pdf

Total Hours in Course80

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours48

Date of course confirmation06.12.2016

Responsible UnitUztura katedra

Course developer

author Uztura katedra

Ilze Beitāne

Dr. sc. ing.

Prior knowledge

Citi2002, Hotel Services

PārZ2052, Hospitality Businesses

PārZ2056, Service Organization and Management

PārZ3075, Production Organization and Management

VadZ2004, Basics of Management

VadZ3058, Basics of Entrepreneurship

VadZ4082, Hotels and Restaurant Management

Course abstract

Students get knowledge of logistics as a science and its role in providing hospitality management. Get acquainted with the main logistics activities (purchase, production, distribution and servicing), ensuring activities, goals and tasks, cost structure and environment. Acquires skills in developing logistics chains, including material value, information and financial flows. Analyses flows usefulness, sequence, importance; makes conclusions and the right decisions.

Learning outcomes and their assessment

Knowledge and understanding of logistics competence in hospitality companies and basic concepts of logistics. (Tests)
Skills – to track and analyse all the flows in the hospitality company (material value, information and finance) and draw appropriate conclusions on how to improve the company's performance by increasing the quality of services and optimizing costs. (Practical works)
Competences – to understand the essence and importance of the integrated logistics approach in the hospitality business, and to apply it practically. (Scientific work)

Course Content(Calendar)

1. Introduction. Logistics evolution.
2. The role of logistics in hospitality management. Logistics definitions.
3. Logistics main activities and operations.
4. Logistics macro- and microsystems in the hospitality industry.
5. Costs and their structure in logistics.
6. Logistic environment and its external and internal factors.
7. Purchasing logistics, issues to be addressed.
8. Suppliers, their choice.
9. Service and service logistics.
10. Transport logistics.
11. The order processing and execution logistics cycle.
12. Stocks and their role in ensuring the company's operations.
13. Information flows.
14. Logistics information system.
15. Strategic planning and logistics.
16. Control and controllable logistics indicators.

Requirements for awarding credit points

Within the framework of the course two successful tests have to be written; participation in practical work (at least 50%); 8 practical works (work book) have been successfully completed and defended; prepared and presented scientific work.

Description of the organization and tasks of students’ independent work

Students analyse Scientific papers about the material value, information and financial flows and / or their chains in catering enterprises, prepare a presentation and present it to their colleagues.

Criteria for Evaluating Learning Outcomes

The test consists of 40% of the final mark (each max 20%); the practical works – 40% of the final mark; scientific work – 20% of the final mark.

Compulsory reading

1. Praude V., Beļčikovs J. Loģistika. Rīga: Vaidelote, 2003. 541 lpp.
2. Sprancmanis N. Biznesa loģistika. Rīga: Vaidelote, 2003. 360 lpp.
3. Sprancmanis N. Uzņēmējdarbības loģistikas pamati. Rīga: Burtene, 2016.
4. Сергеев В. Менеджмент в бизнес-логистике. Москвa: Изд-во «Филин», 1997.

Further reading

1. Ballow R. Business Logistics Management. 3rd.ed. Upper Saddle River, New Jersey: Prentice-Hall International, Inc., 1993.
2. Praude V., Beļčikovs J. Menedžments. Rīga: Vaidelote, 1997.
3. Bowersox D. Logistical Management. The Integrated Suply Chain Process. New York: The Mc Graw-Hill Companies, Inc. New York, 1996.

Periodicals and other sources

1. Kapitāls. ISSN 1407-2505
2. Dienas Bizness. ISSN 1407-2041
3. SPENDit/Latvijas Tirgotājs ISSN 1407-3840.


Catering and Hotel Management, 4th year