UCP:HO041 Services - Course Information
HO041 Gastronomic Services,
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.winter 2015
- Extent and Intensity
- 2/2. 4 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Blanka Zimáková (lecturer)
Ing. Blanka Zimáková (seminar tutor) - Guaranteed by
- Ing. Blanka Zimáková
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Blanka Zimáková - 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
- 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
- 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
- BUREŠOVÁ, Zimáková. Gastronomické služby- servis. druhé. Vysoká škola hotelová v Praze 8, spol. s r.o., 2010, 155 pp. ISBN 978-80-87411-06-3. info
- recommended literature
- BUREŠOVÁ, Pavla, Blanka ZIMÁKOVÁ, Miroslav ČERTÍK and Jan HÁN. Vybrané kapitoly z hotelnictví a gastronomie; Gastronomické služby (Gastronomy Services). Praha: Wolters Kluwer, 2014, 156 pp. první vydání. ISBN 978-80-7478-498-9. Odborná publikace s podtitulem Gastronomické služby vychází jako první svazek série věnované problematice hotelnictví a gastronomie. Cílem této série je nejen publikovat moderní teoretické i praktické poznatky z oblasti realizace ubytovacích a gastronomi info
- METZ, R.; GRUNER, H.; KESSLER T;. Restaurant a host. Praha: Europa-Sobotáles.cz, 2008. ISBN 978-80-86706-18-4. info
- Sylvia Meyer; Christel Spuhler; Edy Schmid. Professional Table Service. Van Nostrand Reinhold: 1990. ISBN 9780442239824
- BUREŠOVÁ, Pavla. Studijní opora k předmětu HO041 Gastronomické služby-servis. 2013. info
- JEAN ANTHELME BRILLAT-SAVARIN, Physiologie du goût (The Physiology of Taste), 1970, ISBN – 978- 014- 044614-2
- Teaching methods
- lectures, class discussion, group projects
- Assessment methods
- final (group) project, oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
The course is taught annually.
Note related to how often the course is taught: KS: 4-4-4 tj. 12h celkem.
Information on the extent and intensity of the course: 4-4-4.
- Enrolment Statistics (winter 2015, recent)
- Permalink: https://is.ucp.cz/course/ucp/winter2015/HO041