HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2018
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. Darina Svobodová
Prerequisites
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
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.
Learning outcomes
The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer
Syllabus
  • 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
Literature
    required literature
  • 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 pp. ISBN 0-471-28926-4. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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 an identical operating environment specially equipped classrooms for service.
Assessment methods
Completion of the course 1. CREDIT: practical exam will take place on 10.12. 2018 50% Presentations in seminars + participation in seminars and lectures. 50% practical exam Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for lateness in the seminars and lectures. 2. ORAL EXAM: 80% will take place on 07. 01. 2019 Required reading 20%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.
  • Enrolment Statistics (winter 2018, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2018/HOE41