HOE41 Gastronomic - Services

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2024
Rozsah
2/2/0. 4 kr. Ukončení: zk.
Vyučující
Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Ing. Jiří Zelený, Ph.D. (náhr. zkoušející)
Garance
Kontaktní osoba: Ing. Darina Svobodová
Předpoklady
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.
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
Cíle předmětu
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.
Výstupy z učení
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
Osnova
  • 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 the current gastronomy world 13. Trends
Literatura
    povinná literatura
  • 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 s. 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
    doporučená literatura
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Výukové metody
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.
Metody hodnocení
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)
Vyučovací jazyk
Angličtina
Navazující předměty
Informace učitele
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
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, zima 2018, zima 2019, zima 2020, zima 2021, zima 2022, zima 2023.
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