HOE41 Gastronomic - Services

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2015
Rozsah
2/2. 4 kr. Ukončení: zk.
Vyučující
Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Garance
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Darina Svobodová
Předpoklady
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.
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
Cíle předmětu
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.
Osnova
  • Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets,Weddings, Buffets, Cocktail Reception... 12. French service system- use in current gastronomy world 13. Trends
Literatura
    povinná literatura
  • Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
  • MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
    doporučená literatura
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
  • LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Výukové metody
Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in identical operating environment specially equipped classrooms for service.
Metody hodnocení
Completion of the course 1. CREDIT 80% Presentations in seminars + participation in seminars and lectures. 20% Mid-term test (minimum 70%) Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for lateness in the seminars and lectures. 2. ORAL EXAM 70% Required reading 30%
Vyučovací jazyk
Angličtina
Navazující předměty
Informace učitele
NO CLASS IN FOLLOWING DATES: FR 13.11. + 25.12. + 1.1. Consultations: Room 316 During instruction weeks Fridays 13:45-14:15 During exam period: on demand
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích zima 2013, léto 2014, zima 2014, zima 2016, zima 2017, zima 2018, zima 2019, zima 2020, zima 2021, zima 2022, zima 2023, zima 2024.