UCP:HOE41 Gastronomic - Services - Course Information
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
- Hospitality Management (Study in Czech) (programme UCP, BC) (2)
- 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
- 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.
- Enrolment Statistics (winter 2014, recent)
- Permalink: https://is.ucp.cz/course/ucp/winter2014/HOE41