| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Information Systems and Technologies in Hospitality |
| Course code | CitiB006 |
| Credit points (ECTS) | 6 |
| Total Hours in Course | 162 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 48 |
| Number of hours for laboratory classes | 0 |
| Independent study hours | 98 |
| Date of course confirmation | 25/03/2025 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Mārtiņš Šabovics |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The study course will provide students with comprehensive knowledge and practical skills in the application of information technology in the modern hospitality industry. During the course, students will become familiar with application software and learn how to use it for document creation, data processing, and visual information design. They will acquire skills related to hotel and restaurant reservation systems, inventory management, and point-of-sale modules, with a particular focus on the R-Keeper automation environment. Additionally, the course will cover the creation of infographics as a tool for marketing and communication, as well as the potential of artificial intelligence in optimizing hospitality business operations. Students will practically develop abilities to structure, analyze, and visualize information, tailor it to the needs of a business, and effectively present ideas, solutions, and data. Throughout the course, both technical skills in working with IT tools and strategic thinking and digital competence within a professional context will be developed. By the end of the course, students will complete an independent project – an infographic of a menu or hotel offering and an informative presentation – demonstrating their ability to integrate the acquired knowledge and skills in solving professional situations. | |
| Learning outcomes and their assessment | |
| Knowledge:
Students will acquire both theoretical and practical knowledge about the use of Word processing, Presentation creation, and data processing software for document formatting, information visualization, and presentation. They will develop an understanding of restaurant and hotel automation systems, including the R-Keeper system and its application possibilities. Additionally, they will gain knowledge about the use of artificial intelligence and infographics to improve service quality and marketing in the hospitality industry. Assessment: Tests, analysis of theoretical tasks. Skills: Students will be able to independently create and format documents, presentations, and data visualizations tailored to the needs of hospitality businesses; describe, analyze, and interpret data relevant to the hospitality industry; formulate and present solutions to various problem situations using information technology tools; and apply software tools in the organization of hospitality processes. Assessment: Practical tasks using software applications (MS Word, Excel, PREZI, R-Keeper, etc.), data processing and presentation assignments. Competences: Students will be able to select and apply the most appropriate information technology tools for data processing and analysis; critically evaluate and analyze information sources and data, make informed decisions, and solve problems in the hospitality sector. They will demonstrate the ability to use digital skills to improve professional performance and implement innovations within a hospitality business. Assessment: Development of an informative presentation and/or infographic about a hospitality business. |
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| Course Content(Calendar) | |
| 1.Lecture: Application possibilities of Microsoft software in the hospitality industry: configuring the digital environment and working with various types of objects – 2 hours.
Practical work – Analysis and practical use of Microsoft software environment components; design and formatting of SmartArt graphic elements, integrating them into visualizations of restaurant and guest service processes – 6 hours. 2.Lecture: Utilization of Microsoft software for document standardization, review, and sharing in the hospitality industry – 2 hours. Practical work – Use and adaptation of provided document templates for hospitality needs; creation, editing, and use of custom document templates; comparison of document versions and management of changes and revisions in the context of restaurant and guest reception documentation – 6 hours. 3.Lecture: Using Microsoft software for database and presentation development: workbook creation, environment management, presentation structure and methods – 2 hours. Practical work – Creation and processing of databases; development of presentation structure, application of templates and design elements for presentations, focusing on restaurant and guest reception business needs – 8 hours. Seminar – Development and presentation of a restaurant or hotel’s visual identity and informational design – 6 hours. Assessment 1: Application and practical use of Microsoft software – 2 hours. 4.Lecture: Infographics – their role and importance in hospitality. Tools for creation and use to support effective marketing – 2 hours. Practical work – Creation of infographics for hospitality purposes, practical applications and visualization – 4 hours. 5.Lecture: Application of artificial intelligence in the hospitality industry: technology integration and its impact on service quality – 2 hours. Seminar – Using AI tools to optimize restaurant or hotel operations: practical approaches and examples – 4 hours. Assessment 2: Infographics as a marketing tool; Artificial Intelligence as a tool for increasing hospitality efficiency (application in hotel and catering networks) – 2 hours. 6.Lecture: Hotel and restaurant reservation systems: operating principles, functionality, and significance in the hospitality industry – 2 hours. Practical work – Practical use of reservation systems and their components in hotel and restaurant operations; data processing and analysis in the context of reservation management – 4 hours. 7.Lecture: R-Keeper inventory management system: functionality and application in hospitality enterprises – 1 hour. R-Keeper as a tool for process automation in the hospitality industry – 1 hour. Practical work - Using restaurant reservation systems; working with databases – inputting new entries, sorting and filtering data using auto filters – 4 hours. 8.Lecture: Functionality of the cash register module and its application in ensuring high-quality and efficient customer service in hospitality – 2 hours. Practical work – Working in the R-Keeper environment: exploring system structure and creating a cash register module tailored to hospitality business needs – 4 hours. Assessment 3: Use of the R-Keeper automation system in hospitality business operations: system structure and practical use – 2 hours. 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. |
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| Requirements for awarding credit points | |
| The final exam grade consists of:
•A written final paper covering the theoretical material studied in the course; •The average (arithmetic mean) grade from the three successfully completed assessments; •Completion and evaluation of all practical tasks; •A completed and presented independent work. |
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| Description of the organization and tasks of students’ independent work | |
| As part of the independent work, students will create an infographic featuring a restaurant menu or a hotel offer, as well as develop an informative presentation about the selected restaurant or hotel, including information on the type of business, mission, objectives, team, services offered, and other relevant details. The presentation should be up to 10 slides in length and submitted in electronic format. | |
| Criteria for Evaluating Learning Outcomes | |
| The final exam grade consists of the following components: a written final paper covering the theoretical material studied during the course – 20%, assessment grades from the tests – 60%, independent work grade – 10%, practical work with a pass/fail evaluation – 10%. Test results are considered successful (grade 4 or higher) if at least 50% of the content is answered correctly. Reports for practical tasks receive a “pass” if at least 60% of the work volume is completed. | |
| Compulsory reading | |
| 1.Klieders J., Datorzinības. Microsoft Office 2013/2016: mācību līdzeklis., Rīga: Juridiskā koledža, 2018., 295 lpp.
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., Libby Bishop & Matthew Woollard, Managing and sharing research data: a guide to good practice., Los Angeles : SAGE, 2014, 222 p. 6.Matthews M., Carole Matthews C., How to Do Everything: Microsoft Office Online. McGraw-Hill Education; 1 edition, 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. |
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| Further reading | |
| 1.Word palīdzības centrs [tiešaiste] [Skatīts: 12.03.2025.]. Pieejams: https://support.microsoft.com/lv-lv/office/word-darbam-ar-windows-apm%C4%81c%C4%ABba-7bcd85e6-2c3d-4c3c-a2a5-5ed8847eae73
2.PowerPoint palīdzības centrs [tiešaiste] [Skatīts: 12.03.2025.]. Pieejams: https://support.microsoft.com/lv-lv/office/powerpoint-windows-apm%C4%81c%C4%ABbai-40e8c930-cb0b-40d8-82c4-bd53d3398787 3.Excel palīdzības centrs [tiešaiste] [Skatīts: 12.03.2025.]. Pieejams: https://support.microsoft.com/lv-lv/office/darbgr%C4%81matas-izveide-programm%C4%81-excel-94b00f50-5896-479c-b0c5-ff74603b35a3 |
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| Periodicals and other sources | |
| 1.Scientific peer-reviewed papers' database, SCIENCEDIRECT. Peejams: http://www.sciencedirect.com/ [Skatīts: 12.03.2025.] 2.Scientific peer-reviewed papers' database, SCOPUS. Peejams: http://www.scopus.com/ [Skatīts: 12.03.2025.] | |
| Notes | |
| Compulsory course in professional bachelor's programme Restaurant and Hotel Management | |