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.