Course code CitiP027
Credit points 12
Hospitality Business Management II
Total Hours in Course324
Independent study hours324
Date of course confirmation27.03.2013
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Linda Medne
Dr. oec.
Course abstract
In the place of practice (in the catering business or hotel) student gets acquainted with specific character of its, basic principles of personal, financial, quality management, works organization and marketing, summarizes findings agreeably to the practice programme and carries out it analyze.
Learning outcomes and their assessment
• Knowledge - understands employment legal relations and the general hygiene requirements for food business in accordance with applicable laws and regulations; as well as has knowledge of work safety and security-related issues; trainee has user level knowledge of the fundamental principles of communication;
• skills - understands the interconnectivity of hospitality business; can produce practical experience’s review; can navigate oneself in the regulatory legislative laws and professional standards of hotels and restaurants; know how to develop a descriptions of procedures, quality management system, staff job evaluation systems and other company documentation according to company; know how to design business documents in accordance with recordkeeping requirements;
• competence - is able to analyze and evaluate the hotel and catering technology processes and economic activity; is able to develop descriptions of procedures, quality management systems and other documentation package.
Compulsory reading
1. Bokums Z., Forands I. Personālvadības rokasgrāmata. Rīga : Kamene, 2000. 141 lpp.
2. Hofs K.G. Biznesa ekonomika. Rīga : Jāņa Rozes apgāds, 2002. 559 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 p.
Further reading
1. Klauss A. Kontrolings. A-Z skaidrojošā vārdnīca. Rīga: Preses nams, 2000. 255 lpp.
2. Walker J. R. The restaurant: from concept to operation. Hoboken, New Jersey: John Wiley & Sons, 2007. 493 p.
3. Wood M. B. Essential guide to marketing planning. Harlow: Prentice Hall Financial Times, 2007. 268 p.
Periodicals and other sources
1. Kvalitāte: žurnāls par kvalitāti un kvalitātes vadīšanu. Rīga : Latvijas Kvalitātes asociācija. ISSN 1407-7671.
2. Гостиница и ресторан : бизнес и управление : журнал для профессионалов. Москва: Международная ассоциация гостиниц и ресторанов (IH&RA).