| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Hotel Management |
| Course code | PārZP027 |
| Credit points (ECTS) | 21 |
| Total Hours in Course | 567 |
| Independent study hours | 567 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. paed., doc. Sandra Īriste |
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| Prior knowledge | |
| Citi2002, Hotel Services Ķīmi3017, Cleaning Technology PārZ3076, Catering and Hotel Management PārZ4054, Logistics in Hospitality VadZ2014, Personnel Management VadZ4082, Hotels and Restaurant Management |
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| Course abstract | |
| In the place of practice student gets acquainted with specific character of hospitality enterprise, basic principles of personal, financial, quality management, works organization and marketing, summarizes findings agreeably to the practice programme and carries out it analyse. | |
| Learning outcomes and their assessment | |
| • knowledge – know and use professional terminology in at least two foreign languages; has understanding about labour legal relationship and common hygienic demands in food circulation in accordance with standard acts in force, as well as knowledge of labour safety and protection; practical communication skills;
• skills – is able to use acquired knowledge, advance social skills through communication with clients; is able to organise guest reception according to hospitality requests and commercial specifics; is able to organise work process and work in team; • competence – is able to discover and analyse actual practical problems; gather and research information for further work efficiency decision making |
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| Course Content(Calendar) | |
| 1 General description of training company – 1 week
2 Reception Services – 1 week 3 Reservation process and documentation – 1 week 4 Reservation documentation – 1 week 5 Additional service organization in the company – 1 week 6 Housekeeping department – 1 week 7 Premises arrangement and cleaning features – 1 week 8 Cleaning organisation, used cleaning products – 1 week 9 Clean and dirty laundry flow in the company – 1 week 10 Hygienic requirements in the company – 1 week 11 Personnel management – 1 week 12 Management work organization and quality standards – 1 week 13 Marketing activities and cooperation – 1 week 14 Financial management and SWOT analysis – 1 week |
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| Requirements for awarding credit points | |
| To pass the study course student:
• worked practice; • develop and defend practice report. |
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| Description of the organization and tasks of students’ independent work | |
| Develop practice report (20-30 p.) | |
| Criteria for Evaluating Learning Outcomes | |
| The final course grade consists of:
• written report – 70 points; • characteristics of the practice mentor of the company – 10 points; • report defence – 20 points Student has to obtain at least 60% of the maximum points |
|
| Compulsory reading | |
| 1.Zīlīte L. Personāla vadība un socionika. Rīga: Turība, 2013, 304 lpp.
2.Baran R.J. Customer Relationship Management: the foundation of contemporary marketing strategy. London: Taylor & Francis Group, 2017, 449 p. 3.Evans N. Strategic management for tourism, hospitality and events. London: Taylor & Francis Group, 2015, 708 p. |
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| Further reading | |
| 1.Scanlon N.L. Catering management. Hoboken New Jersey: Wiley, 2013, 262 p. 2.Feinstein A.H. Purchasing: selection and procurement for the hospitality industry. Hoboken, NJ: Wiley, 2017, 690 p. | |
| Periodicals and other sources | |
| - | |
| Notes | |
| Catering and Hotel Management, 10st semester (Part time) | |