HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2016
Extent and Intensity
2/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Stanislava Belešová, PhD. (lecturer)
Guaranteed by
Ing. Stanislava Belešová, PhD.
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 of lodging facilities
  • 3. Hotel classification in the Czech Republic and abroad. Its significance and purpose.
  • 4. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it.
  • 5. Hotel departments, their tasks and staffing.
  • 6. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages.
  • 7. Franchising and Management contract as a hotel management systems
  • 8. Hotel safety and security systems
  • 9. Leading organisations in hotel industry
  • 10. The development of gastronomy and its importance in tourism.
  • 11. Gastronomy rules and their application.
  • 12. Trends in Hospitality and Gastronomy
  • 13. Presentation of case studies.
Literature
    required literature
  • WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 pp. ISBN 0-13-033660-2. info
  • ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2nd ed. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 pp. ISBN 978-0-86612-294-8. info
  • LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 pp. ISBN 978-0-86612-326-6. info
    recommended literature
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 pp. ISBN 978-1-4129-0392-9. info
    not specified
  • 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
Teaching methods
Lectures, presentations, practical training
Assessment methods
Group presentation - seminary work, Written examination Content of the subject
Lectures - 26 h;
Individual work -49 h;
Together – 75 h

Request for final exam:(in %)
Seminar paper 20
Written test 80 (open questions)
Together 100 p.
Minimal line to success the exam 60 b.

Seminar paper topic: Mystery shopping of hotel
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.
The course is also listed under the following terms Winter 2010, winter 2011, Summer 2012, winter 2012, Summer 2013, winter 2013, Summer 2014, winter 2014, winter 2015, winter 2017, summer 2019, summer 2020, summer 2021, summer 2022, summer 2023.
  • Enrolment Statistics (winter 2016, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2016/HOE26