HOE58 Managing Catering Operations

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2019
Extent and Intensity
2/2/0. 5 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.
Prerequisites
The student should be able to prepare and secure the realization of any kind of gastronomic event with respect not only to operations (event manager), but also to personnel matters. The acquired skills also include sales monitoring, sales analysis, managing the quality of provided services, and sales support. Training sessions are an integral component of the instruction for the acquiring of these skills. The sessions focus on mastery of managing gastronomic operations.
Course Enrolment Limitations
The course is offered to students of any study field.
Course objectives
The purpose of the course Managing Catering Operations is to introduce gastronomic operations as a whole and to draw attention to the activities that occur during such operations, to familiarize students with organizing the food services facilities of a hotel, operating a separate restaurant business, hiring personnel, dealing with logistics, planning for the production and sale of food and beverages, and calculating and setting prices. Students will learn the basic gastronomic principles for putting together lists of offerings and menus including the securing of gastronomic events. Instruction will also cover quality in gastronomy services, hygiene, inspections, and sales support. Emphasis is placed on the management of overall operations.
Learning outcomes
The student gets an overview of the activities in the production center, knows the kitchen technology, can make food calculation and production plan. The student is able to lead a gastronomic center, can prepare the workplace, serve the guests including billing,knows raw materials and goods, assemble a menu, drink menu and menu. The student manages to prepare and ensure the realization of any gastronomic event not only in terms of operation but also in terms of staffing. The acquired skills include tracking sales, performing sales analyzes, quality management of the services provided, and sales promotion
Syllabus
  • 1. Gastronomy terms, forms of communal dining, how a gastronomy business operates 2. Food departments in hotels, organizations, independent restaurant business, F&B workers 3. Purchasing and storage activities, storage of goods and raw materials 4. Production center, production program, calculations, menu engineering, trends in production, equipment in production (BOH - back of house), open kitchen 5. Sales and marketing, forms of offerings, trends, technology and equipment used in sales (FOH - front of house) 6. Offer - planning, food, and beverage menus 7. Banquets and catering – preparing and realizing gastronomic events 8. Gastronomy pricing, calculations, food cost calculations, EET (electronic evidence system) 9. Quality of gastronomy services and quality management 10. Sales support in gastronomy, Workplace health, and safety (WHS- BOZP) - rights and obligations of employers and employees 11. HACCP (Hazard Analysis and Critical Control Points), Hygiene in gastronomy, legislation 12. Inspections in gastronomy - internal, external, control authorities 13. Appraising gastronomy businesses, gastronomic concepts
Literature
    required literature
  • Davis, B., Lockwood, A., Stone, S.: Food and Beverage management, Oxford
    recommended literature
  • Ninemeier, J.D.: Planning and Control for Food and Beverage Operations, Michigan 2004, 6th edition
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.
Assessment methods
Completion of the course: 1. CREDIT: Individual presentations 50% + participation in seminars and lectures 50%. Mid-term test 20.11.2019 Strictly maximum of 3 absences in seminars or lectures allowed. Zero tolerance for the lateness in the seminars 2. ORAL EXAM 07+08.01. 2020 (joined for Marketing and Managing Catering operation subjects) Oral exam 70% Individual presentations 20% Required reading 10% Note: Key subject
Language of instruction
English
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
NO CLASS ON FOLLOWING DATES: Wednesdays: 2.10. (Excursion instead), 16.10. (Conference at school), 06.11. (Mid-term break) There will be an excursion instead of class 2.10. (joined for Marketing and Managing Catering operation subjects) - the exact date of the excursion will be agreed IMPORTANT DATES: 20.11.2019 Mid-term test 07+08.01.2020 Oral exam (joined for Marketing and Managing Catering operation subjects) 11 teaching weeks in total (Including the excursion) Consultations: svobodova@vsh.cz Room 111 During instruction weeks Wednesdays 11:15-11:45 During the exam period: on demand
The course is also listed under the following terms winter 2018, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.
  • Enrolment Statistics (winter 2019, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2019/HOE58