HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
summer 2021
Extent and Intensity
2/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Petr Studnička, PhD. (lecturer)
Ing. Darina Svobodová (lecturer)
Guaranteed by
Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Prerequisites
The student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
The aim of the course is to prepare the student in order to be able to use the acquired information about the hotel and gastronomy in practice. Students will be able to categorize and classify accommodation facilities. The student knows the model of the organizational structure of the hotel and its individual sections. The student understands the groundwork of the hotel's integration process and gets information about hotel groups and chains, hotel management and booking systems.
Learning outcomes
The student is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to explain professional terminology and trends in the field.
Syllabus
  • 1. The development of the hotel industry on a global, European and national scale 2. Types of accommodation facilities, hotel categorization, classification and certification in the Czech Republic and abroad 3. Official uniform classification of accommodation facilities in the Czech Republic and abroad, its significance and purpose 4. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it 5. Hotel departments, their tasks, and staffing 6. Integration processes in the hotel industry - terminology: hotel group, hotel chain, advantages and disadvantages 7. Franchising and Management contract as a hotel management system 8. Hotel safety and security systems 9. Leading organizations in the hotel industry in the CZ and the EU 10.The development of gastronomy and its importance in tourism 11.Gastronomy rules and their application 12.Trends in Hospitality and Gastronomy
Literature
    required literature
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    recommended literature
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 pp. ISBN 978-1-4129-0392-9. info
Teaching methods
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Assessment methods
1. Individual presentation 7-10 minutes, topics agreed in advance 2. 12.04. Mid-term test 85%+ (W 1-6) = only weeks 7-11 for the oral exam 3. Literature review with a critical discussion or a pre-review of 10 Journal articles. Minimum 150 words each, 2000 word limit excl. references. Sources from Ebsco, Wos, Scopus, Google scholar. Harvard style referencing. The topic must be linked to the FHG subject. The student has a choice of a pre-literature review style or a standard literature review with the student´s critical discussion over the literature sources. Deadline 18.05. 23:00 must be on the IS HW vaults 4. 24,25,26.5 Oral exam (joined with GNC) = 1 lesson from 1-11 weeks(or 7-11) + chosen reading discussion No show for presentation or poor participation = 3 lessons for the oral exam (1-11). No show for Mid-term test = 3 lessons for the oral exam (1-11). If the oral exam is FX = always 1-12 (or according to the current year). Important Note: Key subject Final mark: Individual presentations 20%, Literature review + discussion 40%, Oral exam 40%
Language of instruction
English
Further comments (probably available only in Czech)
Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.
Teacher's information
11 Teaching weeks + Midterm test 29.03. No Uni - Midterm break 05.04. No Uni - Bank holiday 12.04. Midterm test (W 1-6) 18.05. 23:00 Literature review deadline - must be on the IS HW vaults 24,25,26.5. Oral exam + Literature review discussion Maximum 2 absences!
The course is also listed under the following terms Winter 2010, winter 2011, Summer 2012, winter 2012, Summer 2013, winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, summer 2019, summer 2020, summer 2022, summer 2023.
  • Enrolment Statistics (summer 2021, recent)
  • Permalink: https://is.ucp.cz/course/ucp/summer2021/HOE26