HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2024
Extent and Intensity
2/2/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Ing. Jiří Zelený, Ph.D. (alternate examiner)
Guaranteed by
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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    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
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • 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 and group projects and presentations every week, Case studies, class discussion, reading, academic writing. Practical exercises are taught in an identical operating environment, specially equipped classrooms for service.
Assessment methods
1. CREDIT: 50% Presentations in seminars + participation in seminars and lectures (including individual or group presentations) + 50% three days practical exams; individual + group (Menu defence + Service + Flambeing, partially joined with Culinary module) will take place 09.12; 16.12; 06.01; 5 x HW completed Mid-term test 11.11. (Weeks 1-5) Mid-term test 85% + (1-5) = only weeks 6-9 for the oral exam 2. ORAL EXAM 13. + 14.01. 2025 (exact time slots will be given, joined with the Culinary exam) Oral exam 50% Individual presentations and HW 20% Required reading and literature review (annotated bibliography of 10 sources discussion) 30% Oral exam = 1 lesson from 1-9 x 6-9 weeks No show for presentation or poor participation = 3 lessons for the oral exam(1-9) and bar cleaning No show for Mid-term test = 3 lessons for the oral exam Note: if the oral exam is marked FX or no show, its always 3 x from 1-13 (or, accordingly, the current year materials on the IS)
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
5 HW: 1. Hand-written self-intro W1 for W2 (deadline 30.09; 08:00) 2. Two out of 4 articles annotated bibliography training W2 for W3 (partly done in W2 seminar) (deadline 07.10; 08:00) 3. Caesar Ritz essay, IS submission (W3 for W5, deadline 21.10; 08:00) 4. Menu + specialty menu + food cost calculations; individual and teamwork (deadline 09.12; 08:00 - partly done in W6 -9) 5. Annotated bibliography of 10 articles, IS submission (deadline 30.12; 14:00); watch out for a % bonus for the mid-term test NO CLASS ON THE FOLLOWING DATES: 28.10. (Bank holiday) 04.11. (Mid-term break) 23.12. + 30.12 (No Uni) IMPORTANT DATES: 11.11. Mid-term test (W1-5) 09.12. Practical exam part 1 16.12. Practical exam part 2 06.01. Practical exam part 3 30.12. 14:00 Annotated bibliography of 10 sources deadline (IS upload) 13. + 14.01.2025 final oral exam (joined with Culinary) 9 teaching weeks in total (+ practical exams day part I., II, III. + excursion during Oct. or Nov. - estimated cost 350,-) Strictly maximum of 3 absences in seminars or lectures allowed (incl. the excursion) Individual presentation is mandatory Zero-tolerance policy for late arrivals Mobile phones/Computers discussion Students are advised to take extra clothes for Service classes, as there may be a spill of water during the Service training:-) Excursion All info on the IS, incl. the slides and important dates, consultations, etc
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023.
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