HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2023
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Petr Studnička, PhD. (přednášející)
Ing. Darina Svobodová (přednášející)
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 student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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 individual 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 is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Metody hodnocení
1. Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24h before the presentation (Presentations) 2. 12.04. Mid-term test 85%+ (W 1-6) = only weeks 7-10 for the oral exam 3. Literature review with a critical discussion or a pre-review (annotated bibliography) of additional 10 Journal articles. Minimum 150 words each, 2000 word limit excl. references. Introduction, Conclusion, and Common characteristics. Deadline 09.05. 14:00 must be on the IS HW vaults (Literature reviews) 4. 30 + 31.05 Oral exam (joined with GNC) = 1 lesson from 1-10 weeks(or 7-10) + 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 + Mid-term test + Excursion (instead of 17.05.) 05.04. No Uni - Midterm break 12.04. Midterm test (W 1-6) 17.05. no class - Excursion instead 24.05. class cancelled - Erasmus teaching mobility 09.05. 14:00 Literature review deadline - must be on the IS HW vaults 30.05. + 31. 05. Oral exam (Joined with GNC) + Literature review discussion Maximum 2 absences Key subject
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2022
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Petr Studnička, PhD. (přednášející)
Ing. Darina Svobodová (přednášející)
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 student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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 individual 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 is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Metody hodnocení
1. Individual presentation 7-10 minutes, topics agreed in advance 2. 11.04. Mid-term test 85%+ (W 1-6) = only weeks 7-10 for the oral exam 3. Literature review with a critical discussion or a pre-review of 10 Journal articles. Minimum 150 words each, 2000 word limit excl. references. Sources from Ebsco, Wos, Scopus, Google scholar. Harvard style referencing. The topic must be linked to the FHG subject. The student has a choice of a pre-literature review /annotated bibliography style or a standard literature review with the student´s critical discussion over the literature sources. Deadline 18.05. 23:00 must be on the IS HW vaults 4. 30 + 31.5. Oral exam (joined with GNC) = 1 lesson from 1-10 weeks(or 7-10) + chosen reading and literature review discussion 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 (1-11). If the oral exam is FX = always 1-12 (or according to the current year). Important Note: Key subject Final mark: Individual presentations 20%, Literature review + discussion 40%, Oral exam 40%
Vyučovací jazyk
Angličtina
Informace učitele
10 Teaching weeks + Midterm test + Excursion (Joined with GNC) 04.04. No Uni - Midterm break 11.04. Midterm test (W 1-6) 18.04. No Uni - Bank holiday 16.05. No Uni - excursion instead 18.05. 23:00 Literature review deadline - must be on the IS HW vaults 30.05. + 31. 05. Oral exam (Joined with GNC) + Literature review discussion Maximum 2 absences! KEY SUBJECT
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2021
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Petr Studnička, PhD. (přednášející)
Ing. Darina Svobodová (přednášející)
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 student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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 individual 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 is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Metody hodnocení
1. Individual presentation 7-10 minutes, topics agreed in advance 2. 12.04. Mid-term test 85%+ (W 1-6) = only weeks 7-11 for the oral exam 3. Literature review with a critical discussion or a pre-review of 10 Journal articles. Minimum 150 words each, 2000 word limit excl. references. Sources from Ebsco, Wos, Scopus, Google scholar. Harvard style referencing. The topic must be linked to the FHG subject. The student has a choice of a pre-literature review style or a standard literature review with the student´s critical discussion over the literature sources. Deadline 18.05. 23:00 must be on the IS HW vaults 4. 24,25,26.5 Oral exam (joined with GNC) = 1 lesson from 1-11 weeks(or 7-11) + chosen reading discussion No show for presentation or poor participation = 3 lessons for the oral exam (1-11). No show for Mid-term test = 3 lessons for the oral exam (1-11). If the oral exam is FX = always 1-12 (or according to the current year). Important Note: Key subject Final mark: Individual presentations 20%, Literature review + discussion 40%, Oral exam 40%
Vyučovací jazyk
Angličtina
Informace učitele
11 Teaching weeks + Midterm test 29.03. No Uni - Midterm break 05.04. No Uni - Bank holiday 12.04. Midterm test (W 1-6) 18.05. 23:00 Literature review deadline - must be on the IS HW vaults 24,25,26.5. Oral exam + Literature review discussion Maximum 2 absences!
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2020
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Darina Svobodová (přednášející)
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 student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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 individual 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 is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Metody hodnocení
Presentation 7-10 minutes, topics agreed in advance No show for presentation = 3 lessons for the oral exam (1-10) 10% Oral exam = 1 lesson from 1-10 weeks 25.05.+ 26.05. 2020 (joined with GNC) 70% + chosen reading discussion 10% + individual project (mystery shopping project) 10% Note: if the oral exam is FX or F it's always 1-10 (or accordingly the current year) Note: No mid-term test, Key subject
Vyučovací jazyk
Angličtina
Informace učitele
NO CLASS ON FOLLOWING DATES: MONDAY 02.03. (Excursion instead) + 30.03 (Mid-term break) + 13.04. (Bank holiday) + 11.05. (Individual project instead - Mystery shopping) Excursion (joined with GNC) instead of class 02.03. - volunteer (no presentation) + exact day will be agreed 10 teaching weeks in total (+ the excursion + the individual project day) Strictly maximum 2 absences in teaching weeks
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2019
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Darina Svobodová (přednášející)
Garance
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim of the course is to prepare the student in order to be able to use the acquired information about hotel and gastronomy in practice. Students will be able to categorize and classify accommodation facilities. The student knows the model of organizational structure of the hotel and its individual sections. The student undertands the groundwork of the hotel'integration process and gets information about hotel groups and chains, hotel management and booking systems. The student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Výstupy z učení
The student is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services.The student is able to describe activities of individual levels of hotel and gastronomic management including work positions. The student is able to 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 the accomodation 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 organisations in 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, reading.
Metody hodnocení
Presentation 7-10 minutes , topics agreed today No show for presentation = 3 lessons for the oral exam (1-11) 10% Oral exam = 1 lesson from 1-11 weeks 27.5.+ 03.06. 2019 (joined with GNC) 80% + chosen reading discussion 10% Note: if the oral exam is FX or F its always 1-11 (or acordingly the current year) Excursion (joined with GNC) instead of class 18.2. – volunteer (no presentation) + exact day will be agreed Note: Key subject
Vyučovací jazyk
Angličtina
Informace učitele
NO CLASS ON FOLLOWING DATES: MONDAY 18.2. (excursion instead) + 1.4. (mid-term break) + 22.4. (Bank holiday) There will be an excursion instead of the class on the 18th of February - the exact date will be agreed 12 teaching weeks in total (Including the excursion)
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2017
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Mgr. Vladana Horáková, MBA (přednášející)
Garance
Ing. Mgr. Vladana Horáková, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry.
  • 2. Hotel categorization of lodging facilities
  • 3. Hotel classification 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 systems
  • 8. Hotel safety and security systems
  • 9. Leading organisations in hotel industry
  • 10. The development of gastronomy and its importance in tourism.
  • 11. Gastronomy rules and their application.
  • 12. Trends in Hospitality and Gastronomy
  • 13. Presentation of case studies.
Literatura
    povinná literatura
  • WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 s. ISBN 0-13-033660-2. info
  • ROCCO, A. M. a V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 s. ISBN 978-0-86612-294-8. info
  • LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 s. ISBN 978-0-86612-326-6. info
    doporučená literatura
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
    neurčeno
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Written examination Content of the subject
Lectures - 26 h;
Individual work -49 h;
Together – 75 h

Request for final exam:(in %)
Seminar paper 20
Written test 80 (open questions)
Together 100 p.
Minimal line to success the exam 60 b.

Seminar paper topic: Mystery shopping of hotel
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2016
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Stanislava Belešová, PhD. (přednášející)
Garance
Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry.
  • 2. Hotel categorization of lodging facilities
  • 3. Hotel classification 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 systems
  • 8. Hotel safety and security systems
  • 9. Leading organisations in hotel industry
  • 10. The development of gastronomy and its importance in tourism.
  • 11. Gastronomy rules and their application.
  • 12. Trends in Hospitality and Gastronomy
  • 13. Presentation of case studies.
Literatura
    povinná literatura
  • WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 s. ISBN 0-13-033660-2. info
  • ROCCO, A. M. a V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 s. ISBN 978-0-86612-294-8. info
  • LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 s. ISBN 978-0-86612-326-6. info
    doporučená literatura
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
    neurčeno
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Written examination Content of the subject
Lectures - 26 h;
Individual work -49 h;
Together – 75 h

Request for final exam:(in %)
Seminar paper 20
Written test 80 (open questions)
Together 100 p.
Minimal line to success the exam 60 b.

Seminar paper topic: Mystery shopping of hotel
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2015
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Stanislava Belešová, PhD. (přednášející)
Garance
Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry.
  • 2. Hotel categorization of lodging facilities
  • 3. Hotel classification 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 systems
  • 8. Hotel safety and security systems
  • 9. Leading organisations in hotel industry
  • 10. The development of gastronomy and its importance in tourism.
  • 11. Gastronomy rules and their application.
  • 12. Trends in Hospitality and Gastronomy
  • 13. Presentation of case studies.
Literatura
    povinná literatura
  • WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 s. ISBN 0-13-033660-2. info
  • ROCCO, A. M. a V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 s. ISBN 978-0-86612-294-8. info
  • LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 s. ISBN 978-0-86612-326-6. info
    doporučená literatura
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
    neurčeno
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Written examination Content of the subject
Lectures - 26 h;
Individual work -49 h;
Together – 75 h

Request for final exam:(in %)
Seminar paper 20
Written test 80 (open questions)
Together 100 p.
Minimal line to success the exam 60 b.

Seminar paper topic: Mystery shopping of hotel
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2014
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Stanislava Belešová, PhD. (přednášející)
Garance
Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry. 2. Hotel categorization and classification in the Czech Republic and abroad. Its significance and purpose. 3. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it. 4. Individual sections of the hotel, their tasks and staffing. 5. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages. 6. The role of the AHR in the hotel industry. 7. The development of gastronomy and its importance in tourism. 8. Gastronomy rules and their application. 9. Regional gastronomy. 10. Fundamentals of food and wine. 11. Banquet and catering services. 12. Assembly service packages - case studies. 13. Presentation of case studies.
Literatura
    povinná literatura
  • WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 s. ISBN 0-13-033660-2. info
  • ROCCO, A. M. a V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 s. ISBN 978-0-86612-294-8. info
  • LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 s. ISBN 978-0-86612-326-6. info
    doporučená literatura
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
    neurčeno
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Written examination
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2014
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Stanislava Belešová, PhD. (přednášející)
Garance
Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry. 2. Hotel categorization and classification in the Czech Republic and abroad. Its significance and purpose. 3. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it. 4. Individual sections of the hotel, their tasks and staffing. 5. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages. 6. The role of the AHR in the hotel industry. 7. The development of gastronomy and its importance in tourism. 8. Gastronomy rules and their application. 9. Regional gastronomy. 10. Fundamentals of food and wine. 11. Banquet and catering services. 12. Assembly service packages - case studies. 13. Presentation of case studies.
Literatura
    povinná literatura
  • TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011, 400 s. ISBN 978-80-7357-655-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Oral examination
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2013
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
PhDr. Marek Merhaut, Ph.D., MBA (přednášející)
Garance
PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry. 2. Hotel categorization and classification in the Czech Republic and abroad. Its significance and purpose. 3. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it. 4. Individual sections of the hotel, their tasks and staffing. 5. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages. 6. The role of the AHR in the hotel industry. 7. The development of gastronomy and its importance in tourism. 8. Gastronomy rules and their application. 9. Regional gastronomy. 10. Fundamentals of food and wine. 11. Banquet and catering services. 12. Assembly service packages - case studies. 13. Presentation of case studies.
Literatura
    povinná literatura
  • TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011, 400 s. ISBN 978-80-7357-655-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Oral examination
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2013
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
PhDr. Marek Merhaut, Ph.D., MBA (přednášející)
Garance
PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry. 2. Hotel categorization and classification in the Czech Republic and abroad. Its significance and purpose. 3. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it. 4. Individual sections of the hotel, their tasks and staffing. 5. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages. 6. The role of the AHR in the hotel industry. 7. The development of gastronomy and its importance in tourism. 8. Gastronomy rules and their application. 9. Regional gastronomy. 10. Fundamentals of food and wine. 11. Banquet and catering services. 12. Assembly service packages - case studies. 13. Presentation of case studies.
Literatura
    povinná literatura
  • TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011, 400 s. ISBN 978-80-7357-655-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Oral examination
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of the Hotel Industry and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2012
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
PhDr. Marek Merhaut, Ph.D., MBA (přednášející)
Garance
PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry. 2. Hotel categorization and classification in the Czech Republic and abroad. Its significance and purpose. 3. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it. 4. Individual sections of the hotel, their tasks and staffing. 5. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages. 6. The role of the AHR in the hotel industry. 7. The development of gastronomy and its importance in tourism. 8. Gastronomy rules and their application. 9. Regional gastronomy. 10. Fundamentals of food and wine. 11. Banquet and catering services. 12. Assembly service packages - case studies. 13. Presentation of case studies.
Literatura
    povinná literatura
  • TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011, 400 s. ISBN 978-80-7357-655-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Oral examination
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of the Hotel Industry and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2012
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
PhDr. Karel Starý, MBA (přednášející)
Garance
PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
Course overview: The course examines and analyses the nature of food services and food quality. Students will appreciate the various service techniques and styles as well as the basic kitchen production techniques. The importance of gaining the repeated business will be discussed throughout all sessions. The course will introduce the basic performance measurements of F&B. The course will be delivered in the form of research, group discussions, group work and workshops. On the successful completion of the course the students will be able to: Demonstrate how to set the table, how to serve meals and drinks Appreciate the importance of staff training, high quality and standards Define the nature of the repeated business Demonstrate the integration of customer care and meal experiences Identify the various Gastronomic services operations and their characteristics Design the matching service and kitchen types to various operations At the end of the course, students will demonstrate their learning via group presentation, “what makes customers come back”, critically appraising Gastronomic services establishment of their choice. Kitchen module On the successful completion of the course the students will be able to: Demonstrate how to prepare food (regional and national) Use mechanical and technical equipment Manage and organise kitchen processes Demonstrate modern foodstyling Understand HACCP The students should develop knowledge and understanding of: The basic concepts of the table settings Priciples of preparing and serving meals and beverages The concept of repeated business The meal experience Fundamentals of meeting / exceeding customer expectations Application of various operational types The unique selling point The Comeptition Kitchen module The students should develop knowledge and understanding of: Techniques of food preparation The kitchen production equipment The Kitchen team work The kitchen orgnisation The trend in foodstyling
Osnova
  • 1. Basic types of service for food and beverage 2. Social skills, sales support 3. Professional & Friendly attitudes, personal quality 4. Operations preparations 5. Service preparations, staff knowledge of menu and matching drinks 6. Service concepts, Guest service etiqutte 7. Table settings, Service sequence 8. Billing and payment 9. Tip culture 10. Review and redistribution 11. Various types of F&B operations, F&B organisational chart 12. What customers are looking for? 13. Meal experiences 14. Why is quality important, personal quality 15. Perceived value Vs. Price 16. Media Influence 17. Competitiveness 18. Unique selling point 19. Intangible products 20. Trend in Gastronmic services industry Kitchen module 1. Basic knowledge of HACCP – kitchen sections, safety temperatures 2. Kitchen Organisation and Management 3. Kitchen technology 4. Basic knowledge of food commodities 5. Practical food preparation 6. Food styling 7. Modern technologies in kitchen 8. Gastronomy trends – molecular gastronomy, healthy food, seasonal ingredients, bio food
Literatura
    povinná literatura
  • TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011, 400 s. ISBN 978-80-7357-655-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation, Kitchen module oral examination
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of the Hotel Industry and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2011
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
PhDr. Karel Starý, MBA (přednášející)
Garance
PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
Course overview: The course examines and analyses the nature of food services and food quality. Students will appreciate the various service techniques and styles as well as the basic kitchen production techniques. The importance of gaining the repeated business will be discussed throughout all sessions. The course will introduce the basic performance measurements of F&B. The course will be delivered in the form of research, group discussions, group work and workshops. On the successful completion of the course the students will be able to: Demonstrate how to set the table, how to serve meals and drinks Appreciate the importance of staff training, high quality and standards Define the nature of the repeated business Demonstrate the integration of customer care and meal experiences Identify the various Gastronomic services operations and their characteristics Design the matching service and kitchen types to various operations At the end of the course, students will demonstrate their learning via group presentation, “what makes customers come back”, critically appraising Gastronomic services establishment of their choice. Kitchen module On the successful completion of the course the students will be able to: Demonstrate how to prepare food (regional and national) Use mechanical and technical equipment Manage and organise kitchen processes Demonstrate modern foodstyling Understand HACCP The students should develop knowledge and understanding of: The basic concepts of the table settings Priciples of preparing and serving meals and beverages The concept of repeated business The meal experience Fundamentals of meeting / exceeding customer expectations Application of various operational types The unique selling point The Comeptition Kitchen module The students should develop knowledge and understanding of: Techniques of food preparation The kitchen production equipment The Kitchen team work The kitchen orgnisation The trend in foodstyling
Osnova
  • 1. Basic types of service for food and beverage 2. Social skills, sales support 3. Professional & Friendly attitudes, personal quality 4. Operations preparations 5. Service preparations, staff knowledge of menu and matching drinks 6. Service concepts, Guest service etiqutte 7. Table settings, Service sequence 8. Billing and payment 9. Tip culture 10. Review and redistribution 11. Various types of F&B operations, F&B organisational chart 12. What customers are looking for? 13. Meal experiences 14. Why is quality important, personal quality 15. Perceived value Vs. Price 16. Media Influence 17. Competitiveness 18. Unique selling point 19. Intangible products 20. Trend in Gastronmic services industry Kitchen module 1. Basic knowledge of HACCP – kitchen sections, safety temperatures 2. Kitchen Organisation and Management 3. Kitchen technology 4. Basic knowledge of food commodities 5. Practical food preparation 6. Food styling 7. Modern technologies in kitchen 8. Gastronomy trends – molecular gastronomy, healthy food, seasonal ingredients, bio food
Literatura
    povinná literatura
  • TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011, 400 s. ISBN 978-80-7357-655-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation, Kitchen module oral examination
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2010
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
PhDr. Karel Starý, MBA (přednášející)
Garance
PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Vyučovací jazyk
Angličtina
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2024

Předmět se v období zima 2024 nevypisuje.

Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Petr Studnička, PhD. (přednášející)
Ing. Darina Svobodová (přednášející)
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 student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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 individual 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 is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Metody hodnocení
1. Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24h before the presentation (Presentations) 2. 12.04. Mid-term test 85%+ (W 1-6) = only weeks 7-10 for the oral exam 3. Literature review with a critical discussion or a pre-review (annotated bibliography) of additional 10 Journal articles. Minimum 150 words each, 2000 word limit excl. references. Introduction, Conclusion, and Common characteristics. Deadline 09.05. 14:00 must be on the IS HW vaults (Literature reviews) 4. 30 + 31.05 Oral exam (joined with GNC) = 1 lesson from 1-10 weeks(or 7-10) + 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 + Mid-term test + Excursion (instead of 17.05.) 05.04. No Uni - Midterm break 12.04. Midterm test (W 1-6) 17.05. no class - Excursion instead 24.05. class cancelled - Erasmus teaching mobility 09.05. 14:00 Literature review deadline - must be on the IS HW vaults 30.05. + 31. 05. Oral exam (Joined with GNC) + Literature review discussion Maximum 2 absences Key subject
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2024

Předmět se v období léto 2024 nevypisuje.

Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Petr Studnička, PhD. (přednášející)
Ing. Darina Svobodová (přednášející)
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 student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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 individual 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 is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Metody hodnocení
1. Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24h before the presentation (Presentations) 2. 12.04. Mid-term test 85%+ (W 1-6) = only weeks 7-10 for the oral exam 3. Literature review with a critical discussion or a pre-review (annotated bibliography) of additional 10 Journal articles. Minimum 150 words each, 2000 word limit excl. references. Introduction, Conclusion, and Common characteristics. Deadline 09.05. 14:00 must be on the IS HW vaults (Literature reviews) 4. 30 + 31.05 Oral exam (joined with GNC) = 1 lesson from 1-10 weeks(or 7-10) + 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 + Mid-term test + Excursion (instead of 17.05.) 05.04. No Uni - Midterm break 12.04. Midterm test (W 1-6) 17.05. no class - Excursion instead 24.05. class cancelled - Erasmus teaching mobility 09.05. 14:00 Literature review deadline - must be on the IS HW vaults 30.05. + 31. 05. Oral exam (Joined with GNC) + Literature review discussion Maximum 2 absences Key subject
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2023

Předmět se v období zima 2023 nevypisuje.

Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Petr Studnička, PhD. (přednášející)
Ing. Darina Svobodová (přednášející)
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 student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
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 individual 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 is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services. The student is able to describe activities of individual levels of the hotel and gastronomic management including work positions. The student is able to 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
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.
Metody hodnocení
1. Individual presentation 7-10 minutes, topics agreed in advance. Must be on the IS HW 24h before the presentation (Presentations) 2. 12.04. Mid-term test 85%+ (W 1-6) = only weeks 7-10 for the oral exam 3. Literature review with a critical discussion or a pre-review (annotated bibliography) of additional 10 Journal articles. Minimum 150 words each, 2000 word limit excl. references. Introduction, Conclusion, and Common characteristics. Deadline 09.05. 14:00 must be on the IS HW vaults (Literature reviews) 4. 30 + 31.05 Oral exam (joined with GNC) = 1 lesson from 1-10 weeks(or 7-10) + 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 + Mid-term test + Excursion (instead of 17.05.) 05.04. No Uni - Midterm break 12.04. Midterm test (W 1-6) 17.05. no class - Excursion instead 24.05. class cancelled - Erasmus teaching mobility 09.05. 14:00 Literature review deadline - must be on the IS HW vaults 30.05. + 31. 05. Oral exam (Joined with GNC) + Literature review discussion Maximum 2 absences Key subject
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2019

Předmět se v období zima 2019 nevypisuje.

Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Mgr. Vladana Horáková, MBA (přednášející)
Garance
Ing. Mgr. Vladana Horáková, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry.
  • 2. Hotel categorization of lodging facilities
  • 3. Hotel classification 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 systems
  • 8. Hotel safety and security systems
  • 9. Leading organisations in hotel industry
  • 10. The development of gastronomy and its importance in tourism.
  • 11. Gastronomy rules and their application.
  • 12. Trends in Hospitality and Gastronomy
  • 13. Presentation of case studies.
Literatura
    povinná literatura
  • WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 s. ISBN 0-13-033660-2. info
  • ROCCO, A. M. a V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 s. ISBN 978-0-86612-294-8. info
  • LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 s. ISBN 978-0-86612-326-6. info
    doporučená literatura
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
    neurčeno
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Written examination Content of the subject
Lectures - 26 h;
Individual work -49 h;
Together – 75 h

Request for final exam:(in %)
Seminar paper 20
Written test 80 (open questions)
Together 100 p.
Minimal line to success the exam 60 b.

Seminar paper topic: Mystery shopping of hotel
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.

HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2018

Předmět se v období zima 2018 nevypisuje.

Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Mgr. Vladana Horáková, MBA (přednášející)
Garance
Ing. Mgr. Vladana Horáková, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry.
  • 2. Hotel categorization of lodging facilities
  • 3. Hotel classification 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 systems
  • 8. Hotel safety and security systems
  • 9. Leading organisations in hotel industry
  • 10. The development of gastronomy and its importance in tourism.
  • 11. Gastronomy rules and their application.
  • 12. Trends in Hospitality and Gastronomy
  • 13. Presentation of case studies.
Literatura
    povinná literatura
  • WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 s. ISBN 0-13-033660-2. info
  • ROCCO, A. M. a V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 s. ISBN 978-0-86612-294-8. info
  • LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 s. ISBN 978-0-86612-326-6. info
    doporučená literatura
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
    neurčeno
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Written examination Content of the subject
Lectures - 26 h;
Individual work -49 h;
Together – 75 h

Request for final exam:(in %)
Seminar paper 20
Written test 80 (open questions)
Together 100 p.
Minimal line to success the exam 60 b.

Seminar paper topic: Mystery shopping of hotel
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.