| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Hotel Services |
| Course code | Citi2034 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Independent study hours | 81 |
| Date of course confirmation | 10/02/2015 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., doc. Rita Riekstiņa-Dolģe |
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| Prior knowledge | |
| Citi2002, Hotel Services PārZ2052, Hospitality Businesses |
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| Course abstract | |
| The aim of course work is using the theoretical knowledge to acquire skills to analyse the processes in hotels: hotel service organization, co-operation of staff and guest interaction processes. | |
| Learning outcomes and their assessment | |
| Knowledge and critical understanding of the theoretical and empirical issues about hotel operation - technological processes of hotel operations, marketing and management issues, analysis and synthesis of literature;
skills to integrate obtained knowledge, to use professional terminology, to plan and model the hotel`s services, development of the practical part of the research, e.g. statistical data analysis, document analysis; competence - is able to independently and critically analyse and formulate complex practical problems, make the hotel staff working development and process streamlining, development part of conclusions and recommendations. |
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| Course Content(Calendar) | |
| 1. Formulation the aim and tasks of the course paper. Presentation development.
2. Presentation of the problematic part of the course paper. 3. Analysis and synthesis of literature. 4. Development part of the methodology. 5. Development of practical part. 6. Development part of conclusions and recommendations. 7. Preparation and presentation of the course paper. |
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| Requirements for awarding credit points | |
| Course evaluation - test with the marc is developed and defended course paper. | |
| Description of the organization and tasks of students’ independent work | |
| - | |
| Criteria for Evaluating Learning Outcomes | |
| The overall assessment of the study course consists of:
35% of literature analysis and synthesis part (out of total evaluation), 10% of methodology part, 45%, of practical part, 10% of conclusions and recommendations part. |
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| Compulsory reading | |
| Hotel management and operations / edited by Michael J. O'Fallon, Denney G. Rutherford. 5th ed. New York : John Wiley & Sons, c2011. xviii, 494 lpp.
Hotel accommodation management / edited by Roy C. Wood. London ;New York : Routledge, Taylor & Francis Group, 2018. xix, 209 lpp. Viesu uzņemšanas dienesta darbības pamatprincipi/ Margarita Platace, Biznesa augstskola Turība, 2000, 175 lpp. |
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| Further reading | |
| Penner, Richard H. Hotel design, planning and development / Richard Penner, Lawrence Adams and Stephani K.A. Robson. Second edition. New York : Routledge, 2013. x, 444 lpp.
Raudive, Anita Viesu uzņemšana un apkalpošana : mācību materiāli IP "Viesnīcu pakalpojumi" / Anita Raudive. [Rēzekne] : [Rēzeknes tehnikums], [2011] 1 tiešsaistes resurss (117 lapas) : tabulas ; 1,36 MB Utināne-Suharevska, Ināra. Viesnīcu uzņemšanas dienestu darba organizācija : tālmācības studiju kurss / kursa autore, Ināra Utināne-Suharevska ; |
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| Periodicals and other sources | |
| E- žurnāli: sciencedirect.com;
Гостиница и ресторан : бизнес и управление = Hotel & restaurant : business and management : журнал для профессионалов. Москва : Международная ассоциация гостиниц и ресторанов (IH&RA). nr. www.lvra.lv https://www.hotelstars.eu/latvia/ https://ec.europa.eu/eurostat/cros/category/acronyms/horeca_en https://www.celotajs.lv/lv |
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| Notes | |
| The course is planned on the compulsory part for Bachelor study program “Catering and hotel business” for full and part-time students | |