Course code VadZ4083

Credit points 3

Management of Hotels and Restaurants

Total Hours in Course81

Independent study hours81

Date of course confirmation16.03.2016

Responsible UnitInstitute of Land Management and Geodesy

Course developer

author

Linda Medne

Dr. oec.

Course abstract

The course work is improved the theoretical knowledge about hotel and catering enterprise financial supervision and planning by practical analyse of preliminary period and development of the plans for next period. The students get knowledge and experience in analyses of the hospitality business financial ratios, preparation of calculations, determination of the prices etc.

Learning outcomes and their assessment

• knowledge - understanding of the optimal value for the formation of the hospitality business products, knowledge of the hospitality, corporate financial planning and supervision;
• skills - know how to plan, analyze, assess the hotels and restaurants economic performance indicators; knows how to make a cost analysis to calculate the hospitality company's product prices;
• competence – can make the market analysis of hotel and restaurant materials and products, is able to analyze and evaluate the hotel and restaurant economical activity.

Compulsory reading

1. Forands I. Viesnīcas menedžments. Rīga: Latvijas Izglītības fonds, 2011. 232 lpp.
2. Holovejs Dž.K. Tūrisma bizness. Rīga: Jāņa Rozes apgāds, 1999. 368 lpp.
3. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
4. Rutherford D.G. Hotel Management and Operations. 3 rd ed. New York: John Wiley & Sons, cop. 2002. 536 lpp.

Further reading

1. Bowie D., Buttle F. Hospitality marketing: an introduction. Oxford: Elsevier Butterworth Heinemann, 2004. 350 lpp.
2. The SAGE handbook of hospitality management. Edited by B. Brotherton, R. C. Wood. Los Angeles ... [etc.]: SAGE Publications, 2008. 555 p.
3. Feinstein A.H. Purchasing: selection and procurement for the hospitality industry. Hoboken, NJ: Wiley, 2012. 688 p.

Periodicals and other sources

1. Kapitāls : krāsains biznesa un ekonomikas žurnāls. Rīga : Lietišķās informācijas dienests. ISSN 1407-2505
2. Гостиница и ресторан : Гостиница и ресторан : бизнес и управление = Hotel & restaurant : business and management : журнал для профессионалов.Москва : Международная ассоциация гостиниц и ресторанов (IH&RA).