Course Information

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Studnička, PhD. (lecturer)
Ing. Darina Svobodová (lecturer)

Guaranteed by

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

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.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.

Assessment methods

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)

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Studnička, PhD. (lecturer)
Ing. Darina Svobodová (lecturer)

Guaranteed by

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

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.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.

Assessment methods

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%

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Studnička, PhD. (lecturer)
Ing. Darina Svobodová (lecturer)

Guaranteed by

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

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.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.

Assessment methods

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%

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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!

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Darina Svobodová (lecturer)

Guaranteed by

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

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.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.

Assessment methods

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

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Darina Svobodová (lecturer)

Guaranteed by

Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

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

Assessment methods

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

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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)

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Mgr. Vladana Horáková, MBA (lecturer)

Guaranteed by

Ing. Mgr. Vladana Horáková, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 pp. ISBN 0-13-033660-2. info
• ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2nd ed. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 pp. 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 pp. ISBN 978-0-86612-326-6. info

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

not specified
• 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

Teaching methods

Lectures, presentations, practical training

Assessment methods

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

Language of instruction

English

Follow-Up Courses

• HOE29 Management and Operation of Hotel Catering Services
• HOE41 Gastronomic - Services
• HOE42 Gastronomy - culinary and commodity expertise

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Stanislava Belešová, PhD. (lecturer)

Guaranteed by

Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 pp. ISBN 0-13-033660-2. info
• ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2nd ed. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 pp. 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 pp. ISBN 978-0-86612-326-6. info

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

not specified
• 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

Teaching methods

Lectures, presentations, practical training

Assessment methods

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

Language of instruction

English

Follow-Up Courses

• HOE29 Management and Operation of Hotel Catering Services
• HOE41 Gastronomic - Services
• HOE42 Gastronomy - culinary and commodity expertise

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Stanislava Belešová, PhD. (lecturer)

Guaranteed by

Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 pp. ISBN 0-13-033660-2. info
• ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2nd ed. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 pp. 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 pp. ISBN 978-0-86612-326-6. info

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

not specified
• 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

Teaching methods

Lectures, presentations, practical training

Assessment methods

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

Language of instruction

English

Follow-Up Courses

• HOE29 Management and Operation of Hotel Catering Services
• HOE41 Gastronomic - Services
• HOE42 Gastronomy - culinary and commodity expertise

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Stanislava Belešová, PhD. (lecturer)

Guaranteed by

Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 pp. ISBN 0-13-033660-2. info
• ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2nd ed. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 pp. 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 pp. ISBN 978-0-86612-326-6. info

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

not specified
• 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

Teaching methods

Lectures, presentations, practical training

Assessment methods

Group presentation - seminary work, Written examination

Language of instruction

English

Follow-Up Courses

• HOE29 Management and Operation of Hotel Catering Services
• HOE41 Gastronomic - Services
• HOE42 Gastronomy - culinary and commodity expertise

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Stanislava Belešová, PhD. (lecturer)

Guaranteed by

Ing. Stanislava Belešová, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu (Principles of Management for the Hospitality Industry). Praha: Wolters Kluwer, 2011, 400 pp. 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

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

Teaching methods

Lectures, presentations, practical training

Assessment methods

Group presentation - seminary work, Oral examination

Language of instruction

English

Follow-Up Courses

• HOE27 Gastronomic Services, Service, Bar
• HOE29 Management and Operation of Hotel Catering Services

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Marek Merhaut, Ph.D., MBA (lecturer)

Guaranteed by

PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu (Principles of Management for the Hospitality Industry). Praha: Wolters Kluwer, 2011, 400 pp. 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

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

Teaching methods

Lectures, presentations, practical training

Assessment methods

Group presentation - seminary work, Oral examination

Language of instruction

English

Follow-Up Courses

• HOE29 Management and Operation of Hotel Catering Services
• HOE41 Gastronomic - Services
• HOE42 Gastronomy - culinary and commodity expertise

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Marek Merhaut, Ph.D., MBA (lecturer)

Guaranteed by

PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu (Principles of Management for the Hospitality Industry). Praha: Wolters Kluwer, 2011, 400 pp. 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

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

Teaching methods

Lectures, presentations, practical training

Assessment methods

Group presentation - seminary work, Oral examination

Language of instruction

English

Follow-Up Courses

• HOE27 Gastronomic Services, Service, Bar
• HOE29 Management and Operation of Hotel Catering Services

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of the Hotel Industry and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Marek Merhaut, Ph.D., MBA (lecturer)

Guaranteed by

PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu (Principles of Management for the Hospitality Industry). Praha: Wolters Kluwer, 2011, 400 pp. 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

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

Teaching methods

Lectures, presentations, practical training

Assessment methods

Group presentation - seminary work, Oral examination

Language of instruction

English

Follow-Up Courses

• HOE27 Gastronomic Services, Service, Bar
• HOE29 Management and Operation of Hotel Catering Services

Further Comments

The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of the Hotel Industry and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Karel Starý, MBA (lecturer)

Guaranteed by

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu (Principles of Management for the Hospitality Industry). Praha: Wolters Kluwer, 2011, 400 pp. 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

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

Teaching methods

Lectures, presentations, practical training

Assessment methods

Group presentation, Kitchen module oral examination

Language of instruction

English

Follow-Up Courses

• HOE27 Gastronomic Services, Service, Bar
• HOE29 Management and Operation of Hotel Catering Services

Further Comments

The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of the Hotel Industry and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Karel Starý, MBA (lecturer)

Guaranteed by

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu (Principles of Management for the Hospitality Industry). Praha: Wolters Kluwer, 2011, 400 pp. 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

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

Teaching methods

Lectures, presentations, practical training

Assessment methods

Group presentation, Kitchen module oral examination

Language of instruction

English

Follow-Up Courses

• HOE27 Gastronomic Services, Service, Bar
• HOE29 Management and Operation of Hotel Catering Services

Further Comments

The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

Extent and Intensity

2/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Karel Starý, MBA (lecturer)

Guaranteed by

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Course Enrolment Limitations

The course is offered to students of any study field.

Language of instruction

English

Further Comments

The course can also be completed outside the examination period.

HOE26 Fundamentals of Hospitality and Gastronomy

The course is not taught in winter 2024

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Studnička, PhD. (lecturer)
Ing. Darina Svobodová (lecturer)

Guaranteed by

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

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.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.

Assessment methods

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)

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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

HOE26 Fundamentals of Hospitality and Gastronomy

The course is not taught in summer 2024

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Studnička, PhD. (lecturer)
Ing. Darina Svobodová (lecturer)

Guaranteed by

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

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.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.

Assessment methods

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)

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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

HOE26 Fundamentals of Hospitality and Gastronomy

The course is not taught in winter 2023

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Studnička, PhD. (lecturer)
Ing. Darina Svobodová (lecturer)

Guaranteed by

Ing. Petr Studnička, PhD.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

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.

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Learning outcomes

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.

Syllabus

• 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

Literature

required literature
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

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

Teaching methods

Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, group work, reading.

Assessment methods

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)

Language of instruction

English

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

Teacher's information

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

HOE26 Fundamentals of Hospitality and Gastronomy

The course is not taught in winter 2019

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Mgr. Vladana Horáková, MBA (lecturer)

Guaranteed by

Ing. Mgr. Vladana Horáková, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 pp. ISBN 0-13-033660-2. info
• ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2nd ed. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 pp. 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 pp. ISBN 978-0-86612-326-6. info

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

not specified
• 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

Teaching methods

Lectures, presentations, practical training

Assessment methods

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

Language of instruction

English

Follow-Up Courses

• HOE29 Management and Operation of Hotel Catering Services
• HOE41 Gastronomic - Services
• HOE42 Gastronomy - culinary and commodity expertise

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

HOE26 Fundamentals of Hospitality and Gastronomy

The course is not taught in winter 2018

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Mgr. Vladana Horáková, MBA (lecturer)

Guaranteed by

Ing. Mgr. Vladana Horáková, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Prerequisites

English

Course Enrolment Limitations

The course is offered to students of any study field.

Course objectives

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.

Syllabus

• 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.

Literature

required literature
• WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 pp. ISBN 0-13-033660-2. info
• ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2nd ed. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 pp. 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 pp. ISBN 978-0-86612-326-6. info

recommended literature
• 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 pp. ISBN 978-1-4129-0392-9. info

not specified
• 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

Teaching methods

Lectures, presentations, practical training

Assessment methods

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

Language of instruction

English

Follow-Up Courses

• HOE29 Management and Operation of Hotel Catering Services
• HOE41 Gastronomic - Services
• HOE42 Gastronomy - culinary and commodity expertise

Further comments (probably available only in Czech)

Information on completion of the course: klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.

• Enrolment Statistics (summer 2023, recent)