UCP:HOE58 Managing Catering Operations - Informace o předmětu

HOE58 Managing Catering Operations

Rozsah

2/2/0. 5 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Předpoklady

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.

Omezení zápisu do předmětu

Předmět je otevřen studentům libovolného oboru.

Cíle předmětu

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.

Výstupy z učení

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

Osnova

• 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

Literatura

povinná literatura
• Davis, B., Lockwood, A., Stone, S.: Food and Beverage management, Oxford

doporučená literatura
• Ninemeier, J.D.: Planning and Control for Food and Beverage Operations, Michigan 2004, 6th edition

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading.

Metody hodnocení

1. CREDIT: Individual presentations + participation in seminars and lectures, Bc. Thesis proposal with AB or LR (more details below, deadline (18.12;08:00), HW as we go Mid-term test 27.11. (W1-7) bonus points for LR/AB Mid-term test 85% + = only weeks 8-11 for the oral exam 2. ORAL EXAM 14+15.1.(joined for Marketing and Managing Catering operation subjects) Oral exam 50% Quality of Bc. Thesis proposal with AB or a discussion LR 50% Oral exam = 1 lesson from 1-11 x 8-11 weeks Note: if the oral exam is marked FX, it is always 3 x from 1-13 (or, accordingly, the current year materials on the IS) Note: Key subject

Vyučovací jazyk

Angličtina

Informace učitele

NO CLASS ON FOLLOWING DATES: 30.10. Class cancelled; excursion instead in Oct, Nov - joined with Marketing, RD 06.11. No Uni; Mid-term break 25.12; 01.01. Bank holiday IMPORTANT DATES: ASAP Agreed topic, aims, research questions, basic methodology for literature review, in seminar (deadline 02.10.) 27.11. Mid-term test (W1-7) 18.12; 08:00 Literature reviews deadline (IS upload with plagi report) 14 + 15.01. Oral exam (joined for Marketing and Managing Catering operation modules) 08.01. Volunteers only; recap; case studies

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