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The Concept of a Guest Accommodation Establishment

Additional course materials

Course developer

Prior knowledge

PārZ2052, Hospitality Businesses

PārZ3100, Hygiene Management in Hospitality

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.

Course Content(Calendar)

1. Formulation of the purpose and tasks of the course work, development of the justification of the topic. Presentation development – 6 hours
2. Presentation of the problematic part of the course work - 6 hours
3. Literature analysis and synthesis - 20 hours
4. Development of the methodology part - 6 hours
5. Development of the practical part - 30 hours
6. Development of the part of conclusions and recommendations - 4 hours
7. Preparation and defense of the presentation – 8 hours

In part-time studies, all topics indicated for full-time attendance are implemented in full

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

The student develops and defends the course work
“The concept of quest accommodation establishment”
(Till 25pages).

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 recommendation’s part.

Compulsory reading

1. Hotel management and operations. / Edited by M. J. O'Fallon, D. G. Rutherford. 5th ed. New York: John Wiley & Sons, 2011. 494 p.
2. Hotel accommodation management. / Edited by R. C. Wood. London;New York: Routledge, Taylor & Francis Group, 2018. 209 lpp.
3. Viesu uzņemšanas dienesta darbības pamatprincipi. M. Platace. Rīga : Biznesa augstskola Turība, 2000, 175 lpp.

Further reading

1. Penner R.H., Adams L., Robson S. K.A. Hotel design, planning and development. / Second edition. New York: Routledge, 2013. 444 p.
2. Raudive A. Viesu uzņemšana un apkalpošana: mācību materiāli IP "Viesnīcu pakalpojumi".Rēzekne: Rēzeknes tehnikums, 2011. tiešsaistes resurss. 117 lapas. http://www.rezeknestehnikums.lv/faili/macibu
_materiali/Viesu_uznems_un_apk.pdf
3. Utināne-Suharevska I. Viesnīcu uzņemšanas dienestu darba organizācija: tālmācības studiju kurss. Rīga: Biznesa vadības koledža, 2009.

Periodicals and other sources

1. E- žurnāli: sciencedirect.com;
2. Гостиница и ресторан : бизнес и управление = Hotel & restaurant : business and management : журнал для профессионалов. Москва : Международная ассоциация гостиниц и ресторанов (IH&RA). nr.
3. www.lvra.lv
4. https://www.hotelstars.eu/latvia/
5. https://ec.europa.eu/eurostat/cros/category/acronyms/horeca_en
6. https://www.celotajs.lv/lv

Notes

Compulsory course in the first cycle professional bachelor's programme Restaurant and Hotel Management