HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2014
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Jan Jiran
Prerequisites (in Czech)
Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.
Syllabus (in Czech)
  • Outline: 1.Introduction to terms 2.Demographic gastronomy and catering services 3.Employee in operation 4.Operation inventory used in operating 5. Organize of work caterer 6. Operating techniques and systems operation 7. Submission of, breakfast, lunch and dinner 8. Gastronomy and rules applied for the offer 9. The compilation of menus 10. Socio-gastronomic events - Banquet (preparation, protocol, service) 11. Reception, gala-reception, cocktail, wine party, etc. 12. Difficulty of operations - use in current operations 13. Trends
Literature
    required literature
  • MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 pp. ISBN 0-471-28926-4. info
  • 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
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • BUREŠOVÁ, Pavla and Blanka ZIMÁKOVÁ. Gastronomické služby - servis. 2010. ISBN 978-80-87411-06-3. info
Teaching methods (in Czech)
Theoretical training is taught through lectures supplemented by group discussions. Practical exercises are taught in identical operating environment specially equipped classrooms for service.
Assessment methods (in Czech)
Assessment Methods Credit active participation and mastery of basic activities of verification. Oral exam 20 % Written exam 80 % Total score 100 %. Special requirements and details: 80 % participation in the exercises.
Language of instruction
English
Follow-Up Courses
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.
  • Enrolment Statistics (winter 2014, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2014/HOE41