UCP:HO041 Gastronomy - Services - Course Information
HO041 Gastronomy - Services
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.winter 2019
- Extent and Intensity
- 2/2/0. 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.
- Learning outcomes (in Czech)
- Znalosti: Student umí definovat principy gastronomie včetně servisu, gastronomických a hygienických standardů. Schopnosti: Student je schopen implementovat poznatky při sestavování nabídky, organizovat a řídit provoz v malých gastronomických provozech. Dovednosti: Student dovede využívat základní společenské a odborné techniky v provozní praxi.
- 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, etc. 12. Difficulty of operations - use in current operations 13. Trends
- Literature
- required literature
- ZIMÁKOVÁ, Blanka and Pavla BUREŠOVÁ. Gastronomické služby - servis (Gastronomy - Services). Třetí přepracované vydání. Vysoká škola hotelová v Praze 8, spol. s r.o., 2016, 155 pp. 158-01-16. ISBN 978-80-87411-80-3. info
- 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
- Teaching methods
- lectures, class discussion, group projects
- Assessment methods
- final (group) project, oral exam
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
The course is taught annually.
The course is taught: every week.
Note related to how often the course is taught: KS: 5-5-5 tj. 15h celkem.
Information on the extent and intensity of the course: 5-5-5.
- Enrolment Statistics (winter 2019, recent)
- Permalink: https://is.ucp.cz/course/ucp/winter2019/HO041