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Introduction Practice in Hospitality Enterprises

Course developer

Course abstract

Students get acquainted with the employment, organization of production, and services, which allows extend theoretical knowledge. Students develop the skills of characterization and analysis of the hospitality enterprise economy, finding the effectiveness and drawbacks, and giving recommendations for improvement of the current situation.

Learning outcomes and their assessment

Knowledge – to use professional terminology in at least 2 foreign languages, understanding about labour legislation and overall hygiene requirements in the food processing according to the existing legislation, knowledge of aspects of work safety and protection, knowledge of basic hospitality and communication principles;
proficiencies – improves social skills in communication with the clients, can organize guest service according to the canons and the specific entrepreneurship. Masters the skills of working independently and in a team (can set priorities and objectives independently, can communicate, can work as a teammate and solve managerial situations). Gets an insight in variety of problems and methods of problem solving;
competence – in communication with the practice manager can discover and analyze actual problems, to better the efficiency of the chosen field.

Course Content(Calendar)

1. Company's organizational structure, scheduling, and allocation of responsibilities;
2. Process for receiving and delivering services, supportive services.
3. Guest service process, order taking, quality assurance.
4. Inter-service cooperation. Cooperation with other companies.

In part-time studies, all topics indicated for full-time attendance are implemented in full.

Requirements for awarding credit points

1. Fully attended traineeship, in accordance with the traineeship agreement, for a period of 4 weeks.
2. An evaluation by the traineeship supervisor (from the company).

3. Submission and presentation of the placement report.

Description of the organization and tasks of students’ independent work

Practice report (~20 pages)

Criteria for Evaluating Learning Outcomes

The traineeship pass if:
1. A placement report has been produced in accordance with the required points of the placement program (analysis of each point of the program);
2. An evaluation of the placement by the placement supervisor (from the company);
3. The placement has been presented and the questions have been answered.
The assessment of the internship - credit, consists of a written internship report - 80%, presentation of the report - 20%

Compulsory reading

1. Bergin T. An introduction to data analysis (2018). Thousand Oaks, CA: SAGE Publications Ltd, 269 p.
2. Croucher S.M. Understanding communication research methods (2019). New York: Routledge, Taylor & Francis Group, 323 p.
3. Kristapsone S. Statistiskās analīzes metodes pētījumā (2020). Rīga: Biznesa augstskola Turība, 477 lpp.
4. Praude V. Pārdošanas vadība (2018). Rīga: Biznesa augstskola Turība, 407 lpp.
5. Tarling K. The service organization (2023). London: London Publishing Partnership, 268 p.

Further reading

1. Deiss R. Digital marketing (2017). Hoboken, NJ: Wiley, 334 p.
2. Eagle L. Marketing communications (2021). New York: Routledge, 401 p.
3. Esteban-Bravo M. Marketing research methods (2021). Cambridge: Cambridge University Press, 862 p.
4. Kelmere L. Ievads grāmatvedībā jeb Grāmatvedības pamati: teorija un uzdevumi (2020). Rīga: Lietišķās informācijas dienests, 255 lpp.
5. Liniņa I. Kā piesaistīt un noturēt pircēju (2018). Rīga: Biznesa augstskola Turība, 187 lpp.
6. Percy L. Strategic integrated marketing communications (2018). Abingdon, Oxon: Routledge, 305 p.
7. Praude V. Pārdošanas vadība (2018). Rīga: Biznesa augstskola Turība, 407 lpp.
8. Walker J.R.The restaurant: from concept to operation. (2014). Hoboken, New Jersey: Wiley, 492 p.
9. Weeden C., Boluk K. Managing ethical consumption in tourism (2014). New York: Routledge, 254 p.
10. Wirtz J. Services marketing (2016). New Jersey: World Scientific, 783 p.