Excel
Course title Business Ethics and Etiquette in the Food Industry
Course code CitiB010
Credit points (ECTS) 3
Total Hours in Course 81
Number of hours for lectures 24
Number of hours for seminars and practical classes 8
Number of hours for laboratory classes 0
Independent study hours 49
Date of course confirmation 24/02/2026
Responsible Unit Institute of Food
 
Course developers
Dr. paed., doc. Sandra Īriste
There is no prerequisite knowledge required for this course
 
Course abstract
Trends in the food industry labor market indicate that as an employee advances up the career ladder, technical knowledge and professional competencies (hard skills) increasingly need to be complemented and often even replaced by interpersonal skills (soft skills). These include business communication and business etiquette.
The aim of the course is to provide students with knowledge and skills in business ethics and etiquette, developing competence in their practical application of these skills in the food industry. The course covers theoretical and practical issues in planning and organizing business meetings, conventions, seminars, conferences and corporate events in digital and face-to-face environments, including the principles of opening and closing product presentations and official receptions, building business relationships with representatives of science, food and other industries from different regions of Europe and beyond.
Learning outcomes and their assessment
Knowledge - knowledge of the principles of business communication, etiquette and protocol to be followed when planning and organising formal events in the food industry, building business relationships with representatives of different companies and cultures in the digital environment and in person (tests);
Skills - be able to argue a point of view, develop a programme for a business event, welcome and accommodate business partners at the negotiating table in formal and combined events, seminars, conferences, according to protocol (practical works); Competence - Able to foster positive communication by organising work in the context of business events, meeting customers and business partners at both national and international level (report/independent work).
Course Content(Calendar)
1. Business etiquette and protocol in the food industry in the context of national and international cooperation (lectures - 2h);
2. New ethics in protocol and business etiquette. 2. Reputation and brand management in the food industry. (lectures - 4h);
3. Verbal and non-verbal greeting in business contacts (lecture - 1h; practical work - 1h);
4. Women's dress code, accessories in business environment (lectures - 2h);
5. Men's dress code, accessories in business environment (lectures - 2h);
6. Gifts in protocol and business (lectures - 2h);
7. Business breakfast, lunch, dinner (lectures - 2h);
8. Basic principles of business negotiations and meetings, effective communication strategies (lectures - 2h);
9. Behavioural patterns of business partners and employees from different cultures in the food industry business environment (lectures - 2h);
10. Values, conflict of values (lectures - 1h);
11. Stereotypes and prejudices (lectures - 1h);
12. Conflicts, dealing with them (lecture - 1h; practical work - 1h);
13. Written communication. Specifics of literary and non-literary texts (practical work - 2h);
14. Structure of speech (lecture - 2h);
15. Impromptu Speech. Informative speech. Persuasive speech. (practical work - 2h);
16. Paraverbal communication. Non-verbal communication (practical work - 2h).
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 75% participation of practical work, 10 minutes persuasive speech (student chooses a topic of speech/report draws presentation time).
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. Students (voluntarily) can get 0.5 points on the test if he/she sends the answer to the riddle at the beginning of the lesson until the second of each of the following lessons (4 points in total).
Criteria for Evaluating Learning Outcomes
Each test assigns 35% of the final grade (70% of the final grade). Persuasive speech assigns 30% of the final grade.
The persuasive speech is evaluated according to the following criteria: content (40%), presentation style (35%), time management (25%). A student will pass the study course if all the above conditions are satisfied.
Compulsory reading
1. Apsalons E. Konstruktīvā komunikācija: prasme veidot dialogu. Rīga: Zvaigzne ABC, 2023. 304 lpp.
2. Ferrell O. C. Business ethics: Ethical Decision Making and Cases. Boston: Cengage Learning, 2022. 592 p.
3. Monod de Froideville G. An expert's guide to international protocol: best practices in diplomatic and corporate relations. Amsterdam: Amsterdam University Press, 2021. 351 p.
4. Post L., Post Senning D. Emily Post's Business Etiquette. Clarkson Potter/Ten Speed, 2025. 218 p. 5. Veinberga S. Komunikācija. Teorija un prakse. Rīga: Sava grāmata, 2019. 331 lpp.
Further reading
1. Apele A. Prasme runāt publiski. Rīga: Zvaigzne ABC, 2012. 136 lpp.
2.
2. Dsouza J. The Unwritten Code A Student's Handbook to Professional Etiquette. Himalaya Publishing House, 2022. 62 p.
3. Judy A. Marketing Your Event Planning Business: A Creative Approach to Gainingt he Competitive Edge. Canada: Wiley, 2013. 260 p.
4. Kramiņš E. Retorikas rokasgrāmata. Rīga: Biznesa augstskola “Turība”, 2016. 624 lpp.
5. Meier M. Business Etiquette Made Easy. New York: Skyhorse, 2020. 176 p.
6. Percy L. Strategic integrated marketing communications. London: Routledge, 2023. 318 p. 7. Vanderbilt A. Lielā etiķetes grāmata. Rīga: Jumava, 2012. 612 lpp.
Notes
Full-time and part-time students of the Professional Bachelor`s degree programme Food Technology