| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Management of Hotels and Catering Enterprises |
| Course code | VadZ4060 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 24 |
| Number of hours for seminars and practical classes | 24 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. oec., Ingrīda Millere |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| During the course the students will acquire an understanding of the hospitality business environment, the factors influencing it. In the course criteria that defines the hospitality company's financial and business products manufactured cost parameters is being evaluated Optimal product price is calculated via the use of various pricing methods, further economical activity plans for the next period are developed. | |
| Learning outcomes and their assessment | |
| knowledge - understanding of the optimal value for the formation of the hospitality business products, knowledge of the hospitality, corporate financial planning and supervision; skills - understanding of the hospitality business interconnectivity, know how to plan, analyze, assess the hotels and restaurants economic performance indicators; knows how to make a cost analysis to calculate the hospitality company's product prices; competence – can make the market analysis of hotel and restaurant materials and products, is able to analyze and evaluate the hotel and restaurant economical activity. | |
| Compulsory reading | |
| 1. Hofs K.G. Biznesa ekonomika. Rīga : Jāņa Rozes apgāds, 2002. 559 lpp.
2. Holovejs Dž.K. Tūrisma bizness. Rīga: Jāņa Rozes apgāds, 1999. 368 lpp. 3. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp. 4. Rutherford D.G., Hotel management and operations. 3 rd ed. New York: John Wiley & Sons, cop. 2002. 536 lpp. |
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| Further reading | |
| 1. Bowie D., Buttle F. Hospitality marketing: an introduction. Oxford: Elsevier Butterworth Heinemann, 2004. 350 lpp.
2. Brotherton B., Wood R.C. The SAGE handbook of hospitality management. Los Angeles ... [etc.] : SAGE Publications, 2008. 555 lpp. 3. Morrison A.. Hospitality and travel marketing. 3rd edition. Thomson Delmar Learning, 2002. 655 lpp. |
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| Periodicals and other sources | |
| 1. Kapitāls : krāsains biznesa un ekonomikas žurnāls. Rīga : Lietišķās informācijas dienests. ISSN 1407-2505.
2. Гостиница и ресторан : Гостиница и ресторан : бизнес и управление = Hotel & restaurant : business and management : журнал для профессионалов.Москва : Международная ассоциация гостиниц и ресторанов (IH&RA). 3. Турбизнес : журнал для профессионалов. Москва : Турбизнес. |
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