Course code VadZ4082

Credit points 4

Hotels and Restaurant Management

Total Hours in Course160

Number of hours for lectures32

Number of hours for seminars and practical classes32

Independent study hours96

Date of course confirmation16.02.2016

Responsible UnitUztura katedra

Course developer

author Uztura katedra

Linda Medne

Dr. oec.

Prior knowledge

Citi2002, Hotel Services

CitiP023, Hotel Practice

Ekon1001, Theory of Economics

Ekon2017, Accounting II

Ekon3120, Marketing

Course abstract

During the course the students will acquire an understanding of the hospitality business environment, the factors influencing it. In the course criteria that defines the hospitality company's financial and business products manufactured cost parameters is being evaluated. Optimal product price is calculated via the use of various pricing methods, further economical activity plans for the next period are developed.

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 - understanding of the hospitality business interconnectivity, know how to plan, analyze, assess the hotels and restaurants economic performance indicators; know how to choose and apply effective and efficient information acquisition, filing methods hospitality company's economic performance appraisal; know how to synthesize the information obtained, produce reports, presentations, 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 to determine market trends and influencing factors, is able to detect and analyze topical problems in the hospitality business, is able to analyze and evaluate the hotel and restaurant economical activity.

Compulsory reading

1. Hofs K.G. Biznesa ekonomika. Rīga : Jāņa Rozes apgāds, 2002. 559 lpp.
2. Hayes D.K. Revenue Management for the Hospitality Industry. Hoboken, N.J.: Wiley, 2011. 512 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. The SAGE handbook of hospitality management. Edited by Brotherton B., Wood R.C. Los Angeles ... [etc.] : SAGE Publications, 2008. 555 lpp.

Further reading

1. Bowie D., Buttle F. Hospitality marketing: an introduction. Oxford: Elsevier Butterworth Heinemann, 2004. 350 lpp.
2. Brotherton B., Wood R.C. The SAGE handbook of hospitality management. Los Angeles ... [etc.] : SAGE Publications, 2008. 555 lpp.

3. Lībermanis G. Peļņa un konkurence. Rīga: Kamene, 2003. 229 lpp.

Periodicals and other sources

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