Guest Accommodation Service

Total Hours in Course162

Independent study hours162

Date of course confirmation20.06.2023

Responsible UnitInstitute of Food

Course developer

Pārtikas institūts

Rita Riekstiņa-Dolģe

Dr. sc. ing.

Prior knowledge

PārZ2052, Hospitality Businesses

Course abstract

During the hotel practice, students improve practical skills for working in the hotel. Professional practice provides opportunities to supplement and strengthen the theoretical knowledge gained in the study courses "Hotel Services" and "Housekeeping Technology". Students create the ability to describe and analyse the activities of the hotel services, emphasizing operational efficiency and weaknesses and making recommendations to their prevention.

Learning outcomes and their assessment

Know about the technological processes of hotel service, analysis in practice report;
can to plan, coordinate, manage hotel services and technological processes, analysis of practice report; analysis in practice report;
can to analyse operation of hotel services and technological processes, defence of practice report.

Course Content(Calendar)

1. General characteristics of Hotels services and the main target group description. Guest review analysis -10 hours
2. Hotel structure, characterization of departments, description of duties - 30 hours
3. Analysis of organization and technological processes of Front Office. Structure of the department, duties of employees, schedules, services operation - 30 hours
4. Characterization and analysis of the guest cycle. Analysis of each stage of the cycle, employee responsibility, exchange of information, circulation of internal documents - 10 hours
5. Analysis of organization and technological processes of Housekeeping service. Structure of the department, duties of employees, schedules, services operation - 35 hours
6. Characterization and analysis of guest rooms and common areas cleaning operation - 35 hours
7. Developing of practice report and individual task. Report presentation - 10 hours

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

Requirements for awarding credit points

There should be a practice of 160 hours, developed and defended the practice report in accordance with the practice program.

Description of the organization and tasks of students’ independent work

During their practice students analyse the sources of literature for developing a practice report and individual practice tasks.

Criteria for Evaluating Learning Outcomes

The overall assessment of practice consists of:
•development of practice report 50%
•development of individual task 30%
• defense of practice 20%

Compulsory reading

1. Īriste S., Platace M., Riekstiņa-Doļģe R. Viesu izmitināšanas pakalpojumu organizēšana: digitālais mācību līdzeklis. Rīga: Valsts izglītības satura centrs, 2021. Tiešsaistes resurss, 257 lpp. Pieejams:
https://dml.visc.gov.lv/pluginfile.php/539/mod_resource/content/14/DML_Viesnicas_PDF_materials.pdf
2. Hotel management and operations. Edited by M. J. O'Fallon, D. G. Rutherford. 5th ed. New York: John Wiley & Sons, 2011. 494 p.
3. Hotel accommodation management. Edited by R.oy C. Wood. London; New York: Routledge, Taylor & Francis Group, 2018. 209 p.
4. Platace M. Viesu uzņemšanas dienesta darbības pamatprincipi. Biznesa augstskola Turība, 2000. 175 lpp.

Periodicals and other sources

1. E- žurnāli: www.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

Atsauksmes