UCP:HOE205 Fundamentals of Hospitality - Informace o předmětu

HOE205 Fundamentals of Hospitality and Gastronomy

Rozsah

2/2/0. 6 kr. Ukončení: zk.

Vyučující

Ing. Petr Studnička, PhD. (přednášející)
Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Garance

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Předpoklady

The aim of the course is to prepare the student in order to be able to use the acquired information about the hotel and gastronomy in practice. Students will be able to categorize and classify accommodation facilities. The student knows the model of the organizational structure of the hotel and its sections. The student understands the groundwork of the hotel's integration process and gets information about hotel groups and chains, hotel management and booking systems.

Omezení zápisu do předmětu

Předmět je otevřen studentům libovolného oboru.

Cíle předmětu

The course aims to prepare the student to be able to use the acquired information about the hotel and gastronomy in practice. Students will be able to categorize and classify accommodation facilities. The student knows the model of the organizational structure of the hotel and its sections. The student understands the groundwork of the hotel's integration process and gets information about hotel groups and chains, hotel management and booking systems.

Výstupy z učení

The student can apply the knowledge of the classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, about health and safety, and appropriately apply gastronomy in the preparation of offers and packages of services. The student can describe activities of individual levels of the hotel and gastronomic management including work positions. The student can explain professional terminology and trends in the field.

Osnova

• 1. The development of the hotel industry on a global, European and national scale 2. Types of accommodation facilities, hotel categorization, classification and certification in the Czech Republic and abroad 3. Official uniform classification of accommodation facilities in the Czech Republic and abroad, its significance and purpose 4. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it 5. Hotel departments, their tasks, and staffing 6. Integration processes in the hotel industry - terminology: hotel group, hotel chain, advantages and disadvantages 7. Franchising and Management contract as a hotel management system 8. Hotel safety and security systems 9. Leading organizations in the hotel industry in the CZ and the EU 10.The development of gastronomy and its importance in tourism 11.Gastronomy rules and their application 12.Trends in Hospitality and Gastronomy

Literatura

povinná literatura
• BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info

doporučená literatura
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars. Individual projects and presentations every week, Case studies, class discussion, group work, reading, academic writing and one to one tutorials

Metody hodnocení

1. Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24h before the presentation (IS -Presentations) 2. 31.03. Dig deepers and reading weeks 1-5 IS deadline 18:00 (IS-Mid-term tutorial) 3. 07.04. Mid-term oral tutorial A,B(W 1-5) = only weeks 6-10 for the oral exam 4. Literature review with a critical discussion or a pre-review (annotated bibliography) of additional 15 Journal articles. Minimum 150 words each, 2250 - 2500 words limit excl. references. Introduction, Conclusion, and common characteristics. IS deadline 26.05. 18:00. Plagiarism report less than 5%. (IS-Literature review) 5. 02 + 03.06. Oral exam (9:30-14:00) = 1 lesson from 1-10 weeks(or 6-10) + Literature review in-depth discussion   Final mark: Individual presentations 20%, Literature review + discussion 40%, Oral exam 40% Important Note: Key subject No show for presentation or poor participation = 3 lessons for the oral exam, regardless of the mid-term tutorial result (1-10) No show for mid-term tutorial = 3 lessons for the oral exam (1-10) If the oral exam is FX = another attempt always 3x from 1-12 (or according to the current year) Late submission on any written work = 1 grade deduction per each attempt (if not accepted) and each week (if late)

Vyučovací jazyk

Angličtina

Informace učitele

Other info - important dates 10 Teaching weeks + Excursion (instead of 24.03.)+mid-term oral tutorial 24.03. No class - excursion instead during the semester 31.03. No Uni - Midterm break 31.03. Dig deepers and reading weeks 1-5, 18:00 IS deadline (IS-Mid-term tutorial) 07.04. Mid-term oral tutorial (W 1-5), one-to-one, individual time slots 21.04. No Uni - Easter Bank holiday 26.05. Literature reviews IS deadline 18:00 (IS – Literature review) 02 + 03.06. Oral exam (9:30-14:00) + Literature review in-depth discussion Key subject

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