| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Logistics in Hospitality |
| Course code | PārZ4054 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 16 |
| Independent study hours | 49 |
| Date of course confirmation | 06/12/2016 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Ilze Beitāne |
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| Prior knowledge | |
| Citi3069, Hotel Services Management PārZ3102, Production Management PārZ3103, Guest Service Management VadZ3062, Entrepreneurship VadZ3066, Human Resource Management |
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| Course abstract | |
| Students get knowledge of logistics as a science and its role in providing hospitality management. Get acquainted with the main logistics activities (purchase, production, distribution and servicing), ensuring activities, goals and tasks, cost structure and environment. Acquires skills in developing logistics chains, including material value, information and financial flows. Analyses flows usefulness, sequence, importance; makes conclusions and the right decisions. | |
| Learning outcomes and their assessment | |
| Knowledge and understanding of logistics competence in hospitality companies and basic concepts of logistics. (Tests)
Skills – to track and analyse all the flows in the hospitality company (material value, information and finance) and draw appropriate conclusions on how to improve the company's performance by increasing the quality of services and optimizing costs. (Practical works) Competences – to understand the essence and importance of the integrated logistics approach in the hospitality business, and to apply it practically. (Scientific work) |
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| Course Content(Calendar) | |
| Full-time studies
1. Introduction. Logistics evolution. 2. The role of logistics in hospitality management. Logistics definitions. 3. Logistics main activities and operations. 4. Logistics macro- and microsystems in the hospitality industry. 5. Costs and their structure in logistics. 6. Logistic environment and its external and internal factors. 7. Purchasing logistics, issues to be addressed. 8. Suppliers, their choice. 9. Service and service logistics. 10. Transport logistics. 11. The order processing and execution logistics cycle. 12. Stocks and their role in ensuring the company's operations. 13. Information flows. 14. Logistics information system. 15. Strategic planning and logistics. 16. Control and controllable logistics indicators. Part-time extramural studies: All topics specified for full-time studies are accomplished, but the number of contact hours is one-half of the number specified in the calendar. |
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| Requirements for awarding credit points | |
| Within the framework of the course two successful tests have to be written; participation in practical work (at least 50%); 8 practical works (work book) have been successfully completed and defended; prepared and presented scientific work. | |
| Description of the organization and tasks of students’ independent work | |
| Students analyse Scientific papers about the material value, information and financial flows and / or their chains in catering enterprises, prepare a presentation and present it to their colleagues. | |
| Criteria for Evaluating Learning Outcomes | |
| The test consists of 40% of the final mark (each max 20%); the practical works – 40% of the final mark; scientific work – 20% of the final mark. | |
| Compulsory reading | |
| 1.Rushton A., Croucher P., Baker P. The handbook of logistics and distribution management. Sixth edition, London, UK: Kogan Page, 2017, 872 pages.
2.Grant D.B., Trautrims A., Wong C.Y. Sustainable logistics ans supply chain management. Second revised edition. New York: Kogan Page, 2017, 286 pages. 3.Chopra S., Meindl P. Supply chain management: strategy, planning, and operation. Sixth edition. Boston: Pearson, 2016, 528 pages. 4.Praude V. Loģistika (teorija un prakse). 2.pārstādātais un papildinātais izdevums. Rīga: Burtene, 2013, 560 lpp. 5.Sprancmanis N. Uzņēmējdarbības loģistikas pamati. Rīga:Burtene, 2011, 2018 lpp. |
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| Further reading | |
| 1.Millere I. Ēdināšanas uzņēmuma vadītāja rokasgrāmata. Jelgava: LLU, 2017, 254 lp. E-grāmata. 2.Gregoire M.B. Foodservice organizations: a managerial and systems approach. Ninth edition. Boston: Pearson, 2017, 516 pages. | |
| Periodicals and other sources | |
| 1. Dienas Bizness. ISSN 1407-2041 | |
| Notes | |
| Mandatory study course for full-time and part-time undergraduate programs of “Catering and hotel management” | |