Course code PārZP044

Credit points 6

Management Practise

Total Hours in Course240

Independent study hours240

Date of course confirmation26.02.2020

Responsible UnitUztura katedra

Course developer

author Uztura katedra

Linda Medne

Dr. oec.

Course abstract

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

Learning outcomes and their assessment

After completing the practice student will have:
 knowledge - know and can use professional terminology in at least two foreign languages; understands employment legal relations, income and expenses formation principles and the general hygiene requirements for food business in accordance with applicable laws and regulations; have knowledge of business planning and market analysis issues, as well as has knowledge of work safety and security-related issues; trainee has user level knowledge of the fundamental principles of communication;
 skills - know how to integrate acquired knowledge; develop social skills in dealing with customers; 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; 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; know how to calculate product prices;

 competences - able to plan and organize own work and also work as a team; able to detect and analyse topical practical problems; can make analysis of hotel and restaurant materials and products market, determine market trends and its influencing factors; is able to analyse and evaluate the hotel and catering technology processes and economic activity; is able to develop descriptions of procedures, quality management systems and other documentation packages necessary for hotel and restaurant future activities; is capable of gathering information and research on the basis of proposals formulated by the company's practices for more efficient operation, capable of review in and the presentation of the company's labour practices in process, results.

Course Content(Calendar)

1.General company information
1.1. Company name, address, and date of foundation. Name and address of the hospitality company.
1.2. Type of business of the company, size of equity capital, number of owners and employees, amount of taxes,
1.2. Capacity of the company (catering - number of seats in the visitor hall; number of rooms in guest accommodation)
1.3. Evaluation of company structure, production and service process.
1.4. The Company's product offering and service, incl. level, characteristics.
1.5. Market valuation of inputs and outputs (services).
2.Personal management
2.1. Organizational structure of the company's employees, its evaluation, compliance with the functional needs of the company. Evaluation of cooperation between departments. Evaluation of the number of employees and the working regime of the employees.
2.2. Evaluation of staff selection, recruitment and dismissal procedures.
2.3. Evaluation of job descriptions (especially for the company manager). Evaluation of internal rules.
2.4. Evaluation of instruction and training, retraining and refresher measures. Mentoring. Assessment of compliance with labour protection and hygiene requirements.
2.5. Evaluation of personnel performance in the company. Motivation, recognition and penalties.
2.6. Planning of human resource development in a company. Human resources strategy.
3. Management of company's economic activities and technological processes
3.1. Planning, evaluation of company activities (economic, technological, etc.) (Tactical and strategic plans, planning periods, results of plan implementation).
3.2. Company economic performance indicators, results (production potential, volumes and their dynamics; turnover indicators, labour productivity indicators, their analysis).
3.4. Financial management. Variable and fixed costs in the company. Revenue and expenditure budgeting, budgeting periods, planned and actual comparison, evaluation, countermeasures. Financial control. Evaluation of price impact factors and price calculation methods used in the company, price discount policy. Calculation of personnel costs.
Analyse the data based on Lursoft's (paid service) company (merchant) balance for the last year!
3.5. Quality Management. Description of quality management systems implemented in the company. A quality guide for the company. Measures for development, implementation and control of quality requirements. Role of personnel in the development and implementation of standards. Surveys on visitor opinion, data analysis, countermeasures.
Depending on the place of practice, perform quality documentation analysis:
• In catering establishments: evaluation of the documentation of the self-control system.
• Guest accommodation: Conformity assessment according to the Latvian National Standard or the Nordic-Baltic Classification System or the Hotel stars Union Standard.
4. The complex of marketing activities in the company
4.1. Evaluation of the types of advertising and the budget of the company, including the means of advertising used on the Internet. Analysis of Advertising Effectiveness - Opportunity and Intensity of Application in a Company.
4.2. Sales promotion measures, evaluation of their effectiveness in the company.
4.3. PR (public relations).
4.4. Applied market research methods in the company.
5.Cooperation with other companies and organizations
4.1. Conclusion of contracts with service providers. Evaluation of outsourcing.
4.2. Cooperation with other hotels, tourism information centers, travel agencies, state and municipal enterprises, educational institutions.
6. Individual assignment. One of the given individual tasks should be developed.
List of individual tasks:
• Perform guest survey (create guest questionnaire, conduct guest survey, gather and evaluate data, perform mathematical data processing);
• Create 3 job descriptions;
• Develop a quality management manual for the unit;
• Take minutes of 5 meetings (events);
• Participate in the collection of statistical data, to perform statistical data compilation, analysis (for market research, choice of suppliers, etc.);
• Develop a form (or plan) for evaluating staff performance;
• Develop technological documentation;

• Calculate prices (by cost method).

Requirements for awarding credit points

• Fully attended internship, according to the internship posting;
• A completed individual task;
• Submitted the supervisor's assessment;

• Practice report submitted and defended.

Description of the organization and tasks of students’ independent work

• Perform guest survey (create guest survey questionnaire, conduct guest survey, collect and evaluate data, perform mathematical data processing);
• Create 3 job descriptions;
• Develop a quality management manual for the unit;
• Take minutes of 5 meetings (events);
• Participate in the collection of statistical data, to perform statistical data compilation, analysis (for market research, choice of suppliers, etc.);
• Develop a form (or plan) for evaluating staff performance;
• Develop technological documentation;

• Calculate prices (by cost method).

Criteria for Evaluating Learning Outcomes

• Developed practice report according to required practice program points (analysis of each program point);
• Traineeship rating issued by a company manager (practice manager in the company);
• Individual task developed (according to the instructions of the company practice manager, taking into account the specifics of the company activity).

• The practice is defended and the questions asked are answered.

Compulsory reading

1. Bokums Z., Forands I. Personālvadības rokasgrāmata. Rīga: Kamene, 2000. 141 lpp.
2. Gratone L. Cilvēkresursu stratēģija. Rīga:Jumava, 2004. 282.lpp.
3. Hofs K.G. Biznesa ekonomika. Rīga: Jāņa Rozes apgāds, 2002. 559 lpp.
Hoff K. G. Biznesa ekonomika. 3. izdevums. Rīga: DCS, 2019. 604 lpp.
4. Kotlers F. Mārketinga pamati. Tulk. no angļu val. Rīga : Jumava, 2006. 647 lpp.
5. Lībermanis G. Peļņa un konkurence. Rīga: Kamene, 2003. 229 lpp.
6. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R. Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
7. Ruperte I. Uzņēmuma vadīšana: īsi par galveno teorijā un praksē. Rīga: Jumava, 2010. 197 lpp.
8. Rutherford D.G. Hotel management and operations. 3 rd ed. New York: John Wiley & Sons, cop. 2002. 536 p.

9. Zvirbule-Bērziņa A., Mihejeva L., Auziņa A. Plānošanas un ražošanas procesa organizēšanas pamatprincipi. Rīga: Biznesa augstskola Turība, 2004. 144 lpp.

Further reading

1. Blija A., Īriste S., Zepa I. Higiēnas praktikums ēdināšanas uzņēmumiem. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 79 lpp. Ir LLU FB ~ 150 eks.
2. Bowie D., Buttle F. Hospitality marketing: an introduction. Oxford: Elsevier Butterworth Heinemann, 2004. 350 p.
3. Understanding consumers of food products. Edited by L. Frewer, H. van Trijp. Cambridge: Woodhead Publishing; Boca Raton [etc.]: CRC Press, 2007.671 p.
4. Klauss A. Kontrolings. A-Z skaidrojošā vārdnīca. Rīga: Preses n., 2000. 255 lpp.
5. Kotlers F. Kotlers par mārketingu: kā radīt, iekarot tirgu un dominēt tajā. Tulk. no angļu val. Rīga: Lietišķās informācijas dienests, 2007. 269 lpp.
6. Kotlers F. Mārketings no A līdz Z. Tulk. angļu val. Rīga: Jumava, 2007. 204 lpp.
7. Marčenkova T. Higiēnas un sanitārijas pamatprincipi mazajos un pārtikas uzņēmumos. Rīga: Viesnīcu un restorānu mācību centrs, 2003. 136 lpp.
8. Vārna J. Ražošanas organizēšana. Rīga: Valters un Rapa, 2004. 295 lpp.
9. Walker J. R. The restaurant: from concept to operation. Hoboken, New Jersey: John Wiley & Sons, 2007. 493 p.
10. Wood M. B. Essential guide to marketing planning. Harlow: Prentice Hall Financial Times, 2007. 268 p. Ir LLU FB 1 eks.
11. Consumer psychology of tourism, hospitality and leisure. Ed. by A.G. Woodside ... [et al.]. Wallingford, Oxon (UK); New York: CABI Publ., 2000. 387 p.
12. Zvirbule-Bērziņa A. Ražošanas menedžments. Rīga: Biznesa augstskola Turība, 2006. 152 lpp.
13. Филипповский Е. Е., Шмарова Л.В. Экономика и организация гостиничного хозяйства. Москва: Финансы и статистика, 2005. 173 c. Ir LLU FB 1 eks.
14. Котлер Ф., Боуэн Дж., Мейкенз Дж. Маркетинг. Гостеприимство. Туризм. (учебник для вузов). Пер. с англ. Москва: Юнити, 2002. 1063 c. Ir LLU FB 1 eks.

Periodicals and other sources

1. Pārtikas apriti, darba aizsardzību, darba tiesību reglamentējošie likumdošanas normatīvie akti.
Pieejams: www.
2. PVD uzraudzībai pakļauto uzņēmumu reģistrs.
3. Lursoft datu bāze par LR uzņēmumu darbību.
4. Viesnīcu standarta pamatprasības saskaņā ar LVS 200-1:2009.
5. Viesnīcu standarta pamatprasības saskaņā ar ES prasībām.
6. Kvalitāte: žurnāls par kvalitāti un kvalitātes vadīšanu. Rīga: Latvijas Kvalitātes asociācija. Pieejams sākot no 1998. gada.

7. Гостиница и ресторан : бизнес и управление = Hotel & restaurant : business and management: журнал для профессионалов. Москва : Международная ассоциация гостиниц и ресторанов (IH&RA). Pieejams sākot no 2005. gada.


Management Practice, compulsory course for Professional Bachelor Program in Hotel and Catering Management