| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Communication in Hospitality |
| Course code | Citi3061 |
| Credit points (ECTS) | 6 |
| Total Hours in Course | 162 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 48 |
| Independent study hours | 98 |
| Date of course confirmation | 20/04/2023 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. paed., doc. Sandra Īriste |
|
| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The subject „Communication in Hospitality” familiarizes with the importance of hospitality in the development of tourism both at the level of the country and the international level. Develops communication skills in the sphere of services, highlight merits of the role of the businessman as a leader. It gives an idea about formation of mutual cooperation at the level of organization administration and in cooperating with the guest, taking into account the specifics of cultures. | |
| Learning outcomes and their assessment | |
| Knowledge and marginal perception of theoretical and empirical issues of hospitality. The students have knowledge of psychology, intercultural communication, conflict resolution, motivation issues (2 tests);
skills – the students can integrate the acquired knowledge, use professional terminology in communication with cooperation partners and clients, interpret results, and formulate conclusions of the appropriate results (practical works); competence – the students can independently and critically formulate practical problems, organize their own work, and take the initiative and responsibility for the outcome of its decision (independent work: developing and presenting an argumentative speech; creative exercise). |
|
| Course Content(Calendar) | |
| 1.Introduction. What is intercultural communication? 2h
2.Culture, their diversity. 6h 3.Hofstede Cultural Dimension Model. 8h 4.Values, conflicts of values. 4h 5.Stereotypes and prejudices. 4h 6.Communication, its essence, types, functions, models. 2h 7.Written communication. 6h 8.Structure of the speech. Impromptu speech. 6h 9.Informative speech. 1h 10.Persuasive speech. 10h 11.Paraverbal communication. 2h 12.Non-verbal communication. 2h 13.Loyalty. 1h 14.Motivation. 4h 15.Information Acquisition Systems. 2h 16.Conflicts, their solution. 4h Part-time study: all the topics specified for full-time study are covered, but the number of contact hours is 1/2 of the indicated number of full-time hours. |
|
| Requirements for awarding credit points | |
| Successfully completed 2 planned tests, at least 80% participation of practical work, creative task developed and presented, 10 minutes long persuasive speech developed and presented (student chooses a topic of speech, draws presentation time), 2 minutes long impromptu speech created (student draws a topic). | |
| Description of the organization and tasks of students’ independent work | |
| The student chooses one of the topics of the argumentation speech offered by the professor, draw the date on which this speech has to be presented.
The impromptu speech is drawn and presented by the student during the practical work. The creative task is explained in the introductory lesson, students present it in the practical work in 30 days. |
|
| Criteria for Evaluating Learning Outcomes | |
| Each test assigns 25% of the final grade (50% of the final grade). Persuasive speech assigns 50% of the final grade. The creative assignment and the impromptu speech must be presented
The persuasive speech 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 argumentation speech. |
|
| Compulsory reading | |
| 1.Beks K. Mediju un komunikācijas zinātne. Rīga: SIA Biznesa augstskola Turība, 2021.
2.Gamble T. Communication works. New York: McGraw-Hill, 2013., 512 p. 3.Kazaka O. Pirmā PR grāmata. Rīga: Autorizdevums, 2019. 4.Praude V. Integrētā mārketinga komunikācija. Rīga: Burtene, 2015. |
|
| Further reading | |
| 1.Derkevica-Pilskunga J. Domino Effect in Risk and Crisis Communication. Management and Legal Aspects. Rīga: SIA Biznesa augstskola Turība, 2021.
2.Duck S., McMahan D. Communication in everyday life: the basic course edition with public speaking. London: Thousand Oaks: SAGE Publications, 2020. 3.Kramiņš E. Runas prasme saziņā. Rīga: SIA Biznesa augstskola Turība, 2005. 4.Veinberga S. Komunikācija. Teorija un prakse: monogrāfija. Rīga: Sava grāmata, 2019. |
|
| Periodicals and other sources | |
| 1.International Journal of Communication. Online ISSN: 1932-8036 https://ijoc.org/index.php/ijoc/index
2.Media and Communication. Open Access Journal. ISSN: 2183-2439 https://www.cogitatiopress.com/mediaandcommunication 3.Navarro J. The Dictionary of Body Language: A Field Guide to Human Behavior. Audiobook https://shorturl.at/aqzBW |
|
| Notes | |
| Catering and Hotel Management, 5th semester (full time), 9th semester (part time) | |