Hotel School Riga

From May 25 to May 30, 2026, adult learners from HOTEL SCHOOL Hotel Management College embarked on an inspiring group mobility trip to Cologne, Germany. Hosted by EDT TECH LAB UG, the program featured a tailored English Course for Travel and Tourism (A1/A2 level) designed specifically for adult learners, including participants with fewer opportunities. In addition to language training, participants mastered the use of Artificial Intelligence (AI) for learning purposes, perfectly aligning with EDT TECH LAB’s mission to foster technology-enriched lifelong learning.

This experience beautifully illustrates how lifelong learning enriches adult lives. Stepping back into education does so much more than just teach new skills; it builds immense personal confidence, keeps the mind sharp and curious, and bridges the digital gap by making modern tools like AI accessible to everyone. Beyond the classroom, it creates powerful social connections and opens doors to the world, proving that personal growth and new discoveries have no age limit.

This group mobility of adult learners was organized within the framework of the project No. 2025-1-LV01-KA121-ADU-000312992, co-funded by the European Union.

УЖЕ ВТОРОГО ИЮНЯ НАЧИНАЕМ ЗАНЯТИЯ ЛЕТНЕЙ ШКОЛЫ ИНТЕГРАЦИИ “Я ЖИВУ В ЛАТВИИ!” ДЛЯ РЕБЯТ С 13 ЛЕТ!

Если Твоя семья приехала в Латвию в течение последних 5 лет, воспользуйся возможностью узнать больше о Латвии, посещая бесплатные занятия летней школы!

Специально разработанная программа включает:
✅нескучные занятия по истории Латвии;
✅возможность практиковать разговорный латышский;
✅участие в кулинарных мастер-классах латышской кухни;
✅экскурсии в Сейм, по Старой Риге и в Национальную библиотеку;
✅вкусный пикник в Латвийском этнографическом музее под открытым небом;
✅полезные перекусы.

Занятия проходят со 2 июня до 2 июля два раза в неделю с 10:00 до 14:00 в помещениях HOTEL SCHOOL Колледжа гостиничного бизнеса (улица Смилшу 3, Рига) под руководством опытных педагогов на русском языке.

Подать заявку можно здесь: - https://docs.google.com/forms/d/e/1FAIpQLSeBJQzFVxnAVmMxa-gU2OeAgRu6GZz6g2oBpR_bbxRzbVt76w/viewform
Посмотреть график занятий можно здесь:https://hotelschool.lv/wp-content/uploads/2026/05/IK15-JUN26_nodarb-bu_saraksts.pdf

Летнюю школу организует HOTEL SCHOOL Колледж гостиничного бизнеса при финансовой поддержке проекта «Вводный курс для граждан третьих стран о жизни в Латвии в HOTEL SCHOOL Колледже гостиничного бизнеса», проект No. PMIF/13.3./2023/1/03. Проект софинансируется Европейским Союзом.

Дополнительная информация по телефону: 67213037, 26634824.

On May 25, 2026, the halls of HOTEL SCHOOL Hotel Management College buzzed with innovation and forward-thinking ideas during our IX International Applied Research and Project Results Dissemination Conference.

Engaging our students in applied research is at the very core of our educational philosophy. It goes far beyond standard coursework—it empowers our future hospitality leaders to bridge the gap between academic theory and real-world industry challenges. By actively investigating workplace dynamics, management strategies, and guest experiences, our students cultivate critical thinking and drive meaningful innovation. They aren't just studying the industry; they are actively working to elevate it.

The inspiring day kicked off with a warm welcome and agenda overview by Jekaterina Korjuhina (Ph.D., Mg. oec., Mg. philol.), Deputy Chair of the Conference. This was followed by an insightful session led by Olga Zvereva (MIB, Mg. paed.), Chair of the Conference Board and Development Director. She shared the exciting progress and impactful outcomes of our dynamic Erasmus+ strategic partnership projects, including InternshipConnect, SAVOR, X-VET, PRE-CULINARY, and Master Chef Simulator.

The spotlight then turned to our brilliant students, who presented their applied research. Rather than just scratching the surface, they tackled the substantive challenges facing modern hospitality management. Their presentations explored critical industry themes, including:
📌 Workplace Culture and Employee Retention: Analyzing how organizational environments and internal cultures directly influence staff motivation and long-term engagement.
📌 Service Quality and Guest Experience: Evaluating the direct correlation between specialized staff training programs and elevated guest satisfaction levels in premium hotels.
📌 Diversity and Inclusion: Investigating modern staffing initiatives and how inclusive hiring practices are shaping a more dynamic workforce in the international hospitality sector.
📌 Global Comparative Analyses: Drawing insights from operational strategies by comparing management practices in local European markets against international counterparts abroad.

We are incredibly proud of our students, researchers, and faculty for their dedication to advancing the global hospitality sector. A huge thank you to everyone who participated, presented, and helped make this conference a resounding success!

Last week, our talented culinary arts students had an incredible practical training session focusing on seabream and calamari.

Native to Mediterranean cuisine, both of these fantastic seafood products can be prepared in a wide variety of ways—and our students certainly brought their creativity and skills to the kitchen!

From perfectly pan-seared seabream with blistered cherry tomatoes to beautifully plated, crispy golden calamari with vibrant purées, the results were mouthwatering.

Here are a few stunning photos straight from the culinary arts class. Which of these beautiful dishes would you want to taste first? Let us know in the comments! 👇

Last month, our researcher and webpage administrator, I. Pasnaka-Irkle, participated in a series of educational activities in Vitoria-Gasteiz, Spain, hosted by El CIFP Hostelería LHII (Escuela de Hostelería de Gamarra). The programme was packed with innovative workshops and events focused on the future of culinary arts and higher education.

A major highlight of the trip was the focus on sustainability and zero-waste cooking. During the “Sustainable Gastronomy” training session, participants explored the essential recipes of zero-waste cooking, the impact of the circular economy in modern gastronomy, and practical, real-world applications. This was followed by the "Trash Food" session, which broke down fundamental techniques to utilize every single part of an ingredient—starting from the roots and ending with the leaves!

The itinerary also featured the Erasmus+ Project Multiplier Event & LCAMP. This event showcased over 30 innovative European projects related to the Erasmus+ KA220 and KA210 programmes and culminated in the prestigious LCAMP Student Hub Skill Competition Award Ceremony. The valuable professional journey was beautifully rounded out with a cultural immersion experience, featuring a guided tour through the historic streets of Vitoria-Gasteiz.

Why are international experiences like this so vital for hospitality college professionals? Staying at the forefront of global culinary trends—especially regarding sustainability and circular economy practices—is crucial for modern hospitality education. Engaging in European exchange programmes allows our team to bring fresh, innovative knowledge directly back to our classrooms and training kitchens. By connecting with international partners and exploring successful Erasmus+ initiatives, we continuously elevate our curriculum, ensuring our students are equipped with the cutting-edge skills needed to lead the future of the hospitality industry!
We are excited to integrate these sustainable practices and insights into our upcoming projects!

This staff mobility for training was organized in the framework of the project 2024-1-LV01-KA131-HED-000206666, co-funded by the European Union.

This semester, our higher education students had the incredible opportunity to dive into “Menu Planning & Design” under the expert guidance of Chef Romans Artamonovs.

Developing strong culinary skills is an invaluable asset. Beyond opening doors in the exciting world of hospitality, it empowers you to express your creativity, understand complex flavour profiles, and craft unforgettable experiences through food.

Last week, our students put their newly acquired knowledge to the test in a hands-on practical exam, and the results speak for themselves!

We think their creations look absolutely delicious. What do you think of the dishes they prepared? Let us know in the comments below!

On April 23, HOTEL SCHOOL Development Director Mg. Paed., MIB Olga Zvereva, participated in an Erasmus+ Project Multiplier Event in Vitoria-Gasteiz, Spain.

The event showcased over 30 innovative European projects related to the Erasmus+ KA220 and KA210 programmes. This insightful gathering was attended in conjunction with the second transnational meeting of the SAVOR project, hosted by El CIFP Hostelería LHII (Gamarra Ostalaritza Hosteleríaa).
It was a fantastic opportunity to discover the latest initiatives implemented under the Erasmus+ umbrella and to connect with forward-thinking partners for future collaborations.

European collaboration through Erasmus+ is essential to the continued growth and innovation of our educational institutions. By sharing best practices and uniting diverse cultural perspectives across borders, we equip our educators and students with a truly global mindset. In dynamic fields like hospitality and sustainable education, working together internationally ensures we are not just keeping pace with industry standards, but actively shaping them for the future.
A heartfelt thank you to Project Coordinator Javier Aretxederreta for the warm hospitality and for welcoming HOTEL SCHOOL to Vitoria!

The SAVOR project (Sustainability and Value in Organic Resources) is co-funded by the European Union under the Erasmus+ programme (Project No. 2025-1-ES01-KA220-HED-000350651).

We are excited to share that at the end of April, College Director Jūlija Pasnaka traveled to Italy to impart her expertise with the Italian Hospitality School Roma 🇮🇹 Throughout the visit, she introduced students and staff to the future of learning: Immersive Technologies.

From mastering the differences between virtual reality (VR), augmented reality (AR), and mixed reality (MR) to testing cutting-edge culinary training apps, the sessions were a hit. Participants walked away with a fresh perspective and a strong belief in how these tools can elevate professional and adult education. 🚀

Co-funded by the European Union through Erasmus+ (Project No. 2024-1-LV01-KA121-ADU-000206459).

From April 21 to 23, 2026, Olga Zvereva (Mg. Paed., MIB), Development Director of HOTEL SCHOOL Hotel Management College, participated in the second transnational meeting of the SAVOR project. The event was beautifully hosted by El CIFP Hostelería LHII (Gamarra Ostalaritza Hostelería) in Vitoria-Gasteiz, Spain.

Over three intensive days, the project partners achieved a lot:
✔️ Reviewed progress and commitments since the last gathering in Lisbon, Portugal. ✔️ Collaborated deeply on the project's website architecture and educational module templates.
✔️ Planned strategies for project visibility and public dissemination.

The gathering also featured hands-on training activities focused on two vital topics: "Sustainable Gastronomy" and "Trash Food" (upcycling ingredients), brilliantly demonstrating innovative techniques for zero-waste culinary arts!

Day three was dedicated to the Erasmus Multiplier Event. This was a fantastic opportunity for partners to present the SAVOR project to a wider audience and build bridges with other organizations implementing projects under Erasmus+ programme.

Beyond the hard work, participants had the unique chance to explore authentic Basque cuisine, enjoy a cultural tour around Vitoria-Gasteiz (the vibrant capital of the Basque Autonomous Community), and experience unending Basque hospitality.

A massive and heartfelt THANK YOU to Project Coordinator Javier Aretxederreta for his warm welcome, incredible hospitality, and flawless organization!

The SAVOR project (Sustainability and Value in Organic Resources) is co-funded by the European Union under the Erasmus+ programme (Project No. 2025-1-ES01-KA220-HED-000350651).