Information Technology in Hospitality

Total Hours in Course81

Number of hours for lectures8

Number of hours for laboratory classes24

Independent study hours49

Date of course confirmation20.04.2023

Responsible UnitInstitute of Food

Course developer

Pārtikas institūts

Mārtiņš Šabovics

Dr. sc. ing.

Course abstract

During the course, students learn the basic principles of work development, their content and visual representation, design and presentation, understand the functional possibilities to speed up the process and increase work efficiency using various types of application programs. Acquire skills in the use of Rkeper – a restaurant automation system. Learns how to professionally design large documents, develop menus and consumer attraction visuals. Learn how to make calculations, create a database and visual graphs, and learn how to prepare and deliver presentations. The independent work developed provides the necessary knowledge in the development of a hospitality product, thus demonstrating the ability to use information technology in their professional activities.

Learning outcomes and their assessment

The course provides students with knowledge of the application of text editor, visual editing and data processing applications in document design, presentation, information organisation, data processing and the use of restaurant, hotel and Rkeper automation system. The ability to independently describe, interpret, present the results of diverse data, formulate different solutions and problems in the hospitality sector using information technology tools. Competence: to use information technology to independently choose the most appropriate way of displaying and presenting data in data analysis, to evaluate and analyse data, information resources, to make correct decisions and to solve problems in the hospitality sector. Can use text editor, presentation tools and data processing software.

Course Content(Calendar)

1. Application and possibilities of Microsoft software use in the field of hospitality - environment, its adaptation, work with various types of objects - 1 hour.
Laboratory work 1 – elements of the Microsoft software environment, creation and design of SmartArt graphics in restaurant and guest reception processes – 3 hours.
2. Application and use of Microsoft software for standardizing, reviewing and sharing documents in the field of hospitality - 1 hour
Laboratory work 2 – Use and adaptation of the proposed templates, development, use and correction of the user document template, comparison of document versions, editing and revision of changes in restaurant and guest reception documentation processes – 3 hours.
3. Application and use of Microsoft software - workbook creation, environment elements, presentation management and presentation types - 1 hour.
Laboratory work 3 – creating a presentation structure, using templates, applying and using design elements in creating a presentation for restaurants and hospitality companies – 3 hours.
Test 1 – application and use of Microsoft software.
4. Hotel reservation systems –– 1 hour
Laboratory work 4 – Use of hotel reservation systems and their elements, analysis of data arrays – 3 hours.
5. Restaurant reservation systems – 1 hour
Laboratory work 5 – Restaurant reservation systems. Working with the database: entering new data, arranging (sorting) data. Data selection using an automatic filter - 3 hours
Test 2 - Reservation systems (for hotels and restaurants) - environment, systems and types of electronic data entry.
6. Rkeper - application of a work automation system for the hospitality field - 1 h
Laboratory work 6 - Familiarisation with the Rkeper environment, structure - 3 h
7. Rkeper - familiarisation and application of the cash register module for fast and quality customer service - 1 h
Laboratory work 7 - Creating a cash register module - 3 h
8. Rkeper - warehouse accounting system - 1 h
Laboratory work 8 - Warehouse system in one database - 3 h
Test 3 - Application of the Rkeper automation system in the hospitality sector, environment and application of the system.

Part-time attendance:
All the topics specified for full-time attendance are implemented, but the number of contact hours is ½ of number of hours indicated.

Requirements for awarding credit points

Credits with a mark consist of:
• successfully written 3 tests;
• 100% completed and checked laboratory works;
• developed and presented independent work.

Description of the organization and tasks of students’ independent work

In independent work, the restaurant menu or hotel offers infographics are created, as well as an informative presentation about the chosen restaurant or hotel, indicating information about the type of activity, purpose, tasks, team, offer, etc. (up to 10 slides, submitted electronically).

Criteria for Evaluating Learning Outcomes

The test with a mark consists of assessments of tests (60%), assessment of independent work (40%), laboratory works with assessment - passed. Tests obtain a successful grade (4 points) if half (50%) of their content is answered correctly. Laboratory work reports and independent work are evaluated in accordance with the established evaluation procedures.

Compulsory reading

1. Klieders J., Datorzinības. Microsoft Office 2013/2016: mācību līdzeklis., Rīga: Juridiskā koledža, 2018. ,295 lpp. Nav LBTU FB. Ir RTU
2. Jānis Augucēvičs J., Word Microsoft Office 2013., Rīga: Biznesa augstskola Turība, 2015. , 83 lpp.
3. Duffy J., Cram C. , Illustrated course guide: Microsoft Word 2013 intermediate. , Stamford, CT: Cengage Learning, 2014. , 280 p.
4. Bluttman K. Excel formulas & functions for dummies. Indianapolis, IN: John Wiley & Sons, 2019. ,383 p.
5. Corti L., Van den Eynden V., Bishop L. & Woollard M. Managing and sharing research data: a guide to good practice., Los Angeles: SAGE, 2014. , 222 p.
6. Matthews M., Matthews C. , Microsoft Office. New York: McGraw-Hill Education, ;2015. , 244 p.
7. Pripp A. H., Statistics in food science and nutrition. New York: Springer, 2013., 66 p.
8. Bower J.A. , Statistical Methods for Food Science: introductory procedures for the food practioner. : Queen Margaret University, Edinburg, UK: 2013, . 318 p.

Periodicals and other sources

1. Scientific peer-reviewed papers' database, SCIENCE DIRECT. Peejams: http://www.sciencedirect.com/ [Skatīts: 1. februārī, 2023.]
2. Scientific peer-reviewed papers' database, SCOPUS. Peejams: http://www.scopus.com/ [Skatīts: 1. februārī, 2023.]

Notes

Compulsory course in professional bachelor's programme Catering and Hotel Management

Atsauksmes