HOE205 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2024
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
Metody hodnocení
Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24 hours before the presentation (Presentations) 2. 17.04. Mid-term test 85% + (W 1-5) = only weeks 6-10 for the oral exam 3. 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. Deadline 20.05. 18:00 must be on the IS HW vaults (Literature reviews), must have less than 5% on plagi- report 4. 30 + 31.05 Oral exams + chosen reading 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 (1-10) No show for Mid-term test = 3 lessons for the oral exam (1-10) If the oral exam is FX = always 3x from 1-12 (or according to the current year)
Vyučovací jazyk
Angličtina
Informace učitele
10 Teaching weeks + Excursion 13.03. No class - excursion instead during the semester 10.04. No Uni - Midterm break 17.04. Midterm test (W 1-5) in seminar 01.05. No Uni-Bank holiday 08.05. No Uni-Bank holiday 20.05. Literature reviews IS upload deadline 18:00 30.05. + 31. 05. Oral exam + Literature review discussion Maximum 2 absences Key subject
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
key subject.