UCP:HOE26 Fundamentals of Hospitality an - Course Information
HOE26 Fundamentals of Hospitality and Gastronomy
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.winter 2013
- Extent and Intensity
- 2/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- PhDr. Marek Merhaut, Ph.D., MBA (lecturer)
- Guaranteed by
- PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd. - Prerequisites
- English
- Course Enrolment Limitations
- The course is offered to students of any study field.
- Course objectives
- The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
- Syllabus
- 1. The development of the hotel industry. 2. Hotel categorization and classification in the Czech Republic and abroad. Its significance and purpose. 3. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it. 4. Individual sections of the hotel, their tasks and staffing. 5. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages. 6. The role of the AHR in the hotel industry. 7. The development of gastronomy and its importance in tourism. 8. Gastronomy rules and their application. 9. Regional gastronomy. 10. Fundamentals of food and wine. 11. Banquet and catering services. 12. Assembly service packages - case studies. 13. Presentation of case studies.
- Literature
- required literature
- TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu (Principles of Management for the Hospitality Industry). Praha: Wolters Kluwer, 2011, 400 pp. ISBN 978-80-7357-655-4. info
- TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
- recommended literature
- DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
- BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 pp. ISBN 978-1-4129-0392-9. info
- Teaching methods
- Lectures, presentations, practical training
- Assessment methods
- Group presentation - seminary work, Oral examination
- Language of instruction
- English
- Follow-Up Courses
- 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.
- Enrolment Statistics (winter 2013, recent)
- Permalink: https://is.ucp.cz/course/ucp/winter2013/HOE26