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Etiquette in Hospitality

Additional course materials Citi2033_Etiķete_viesmīlībā.pdf

Course developer

Prior knowledge

CitiP007, Introduction in Hospitality

PārZ2052, Hospitality Businesses

Course abstract

Interaction process in business environment is analyzed, knowledge of the etiquette and protocol standards in hospitality business are given. Interaction with other enterprises and public bodies in a digital environment and in person is viewed. In the study course the context of sociocultural communication is explored.

Learning outcomes and their assessment

knowledge - the students have knowledge about key issues of business etiquette and protocol (tests);
skills - the students can integrate the acquired knowledge in their daily (daily etiquette) and professional (business etiquette and protocol) activity (practical works);

competence – the student is able to represent his/her institution/company in accordance with business etiquette and protocol (report).

Course Content(Calendar)

1. Etiquette’s historical development in the world and in Latvia.
2. Business etiquette: essence, requirements, principles.
3. Ethics in business communication. Corporate etiquette.
4. Greeting, familiarization.
5. Business cards.
6. Gifts in a business environment.
7. Invitations.
8. Office wear men.
9. Office wear women.
10. Protocol. Flags.
11. Main principles of business negotiations and meetings.
12. Basic principles of business etiquette in Europe.
13. Basic principles of business etiquette in America.
14. Basic principles of business etiquette in Russia.
15. Basic principles of business etiquette in Asia.
16. Basic principles of business etiquette in Africa, Australia, New Zealand.

Requirements for awarding credit points

Lectures attending and participating in practical classes (at least 80%), successfully completed 2 planned tests, developed and presented 20 minutes long report on the norms of business etiquette (student chooses a topic of speech, draws presentation time).

Description of the organization and tasks of students’ independent work

The student chooses one of the topics of report offered by the professor, draw the date on which this speech has to be presented.

Criteria for Evaluating Learning Outcomes

Each test assigns 25% of the final grade (50% of the final grade). Report assigns 50% of the final grade.
The report is evaluated according to the following criteria: content (40%), presentation style (35%), time management (25%).
The final grade is calculated as the arithmetic mean of two tests and report.

Compulsory reading

1. Foster D. Lietišķā etiķete Eiropā. Rīga: Zvaigzne ABC, 2007. 400 lpp.
2. Odiņa A. Lietišķās un oficiālās uzvedības grāmata: sevis pilnveidošana un nevainojams uzvedības stils, ieskats pasaules valstu etiķetē, starpkultūru izpratne un kultūru attiecības, vizītes, ceremonijas, tikšanās, diplomātiskās sarunas un komunikācija. Rīga: Zelta grauds, 2011, 271 lpp.
3. Strautmane A. Etiķete un protokols. Rīga: Jumava, 2009, 163 lpp.

Further reading

1. Vanderbilt A. Lielā etiķetes grāmata. Rīga: Jumava, 2012, 612 lpp.
2. Ķestere I. Lietišķā etiķete: Eiropas pieredze. Rīga: Zvaigzne ABC, 2007, 272 lpp.
3. Кузнецов И. Всё об этикете: этикет от А до Я. Минск, 2006. 681 c. 3. Узерина М.С. Этика делового общения. Ульяновск, 2004, 73 c.

Periodicals and other sources

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Notes

Catering and Hotel Management, 3rd semester (full time), 9th semester (part time)