Informace o předmětu

HOE27 Gastronomic Services, Service, Bar

Rozsah

2/3. 5 kr. Ukončení: zk.

Vyučující

PhDr. Karel Starý, MBA (přednášející)
Ing. Zbyněk Vinš (cvičící)
Ing. Jan Jiran (přednášející)

Garance

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hospitality Management (program UCP, BC)

Cíle předmětu

Course overview: The course examines and analyses the nature of good service and good quality. Students will appreciate the various service techniques and styles as well as the basic kitchen production techniques. The importance of gaining the repeated business will be discussed throughout all sessions. The course will introduce the basic performance measurements of F&B. The course will be delivered in the form of research, group discussions, group work and workshops. On the successful completion of the course the students will be able to: Demonstrate how to set the table, how to serve meals and drinks Appreciate the importance of staff training, high quality and standards Define the nature of the repeated business Demonstrate the integration of customer care and meal experiences Identify the various Gastronomic services operations and their characteristics Design the matching service and kitchen types to various operations At the end of the course, students will demonstrate their learning via group presentation, “what makes customers come back”, critically appraising Gastronomic services establishment of their choice. Kitchen module On the successful completion of the course the students will be able to: Demonstrate how to prepare food (regional and national) Use mechanical and technical equipment Manage and organise kitchen processes Demonstrate modern foodstyling Understand HACCP The students should develop knowledge and understanding of: The basic concepts of the table settings Priciples of preparing and serving meals and beverages The concept of repeated business The meal experience Fundamentals of meeting / exceeding customer expectations Application of various operational types The unique selling point The Comeptition Kitchen module The students should develop knowledge and understanding of: Techniques of food preparation The kitchen production equipment The Kitchen team work The kitchen orgnisation The trend in foodstyling

Osnova

• 1. Basic types of service for food and beverage 2. Social skills, sales support 3. Professional & Friendly attitudes, personal quality 4. Operations preparations 5. Service preparations, staff knowledge of menu and matching drinks 6. Service concepts, Guest service etiqutte 7. Table settings, Service sequence 8. Billing and payment 9. Tip culture 10. Review and redistribution 11. Various types of F&B operations, F&B organisational chart 12. What customers are looking for? 13. Meal experiences 14. Why is quality important, personal quality 15. Perceived value Vs. Price 16. Media Influence 17. Competitiveness 18. Unique selling point 19. Intangible products 20. Trend in Gastronmic services industry Kitchen module 1. Basic knowledge of HACCP – kitchen sections, safety temperatures 2. Kitchen Organisation and Management 3. Kitchen technology 4. Basic knowledge of food commodities 5. Practical food preparation 6. Food styling 7. Modern technologies in kitchen 8. Gastronomy trends – molecular gastronomy, healthy food, seasonal ingredients, bio food

Literatura

povinná literatura
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 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
• DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info

Výukové metody

Lectures, presentations, practical training

Metody hodnocení

Group presentation, Kitchen module oral examination

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Další komentáře

Poznámka k ukončení předmětu: z | zk
Předmět je dovoleno ukončit i mimo zkouškové období.

HOE27 Gastronomic Services, Service, Bar

Rozsah

2/3. 5 kr. Ukončení: zk.

Vyučující

PhDr. Karel Starý, MBA (přednášející)
Ing. Zbyněk Vinš (cvičící)

Garance

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hospitality Management (program UCP, BC)

Cíle předmětu

Course overview: The course examines and analyses the nature of good service and good quality. Students will appreciate the various service techniques and styles as well as the basic kitchen production techniques. The importance of gaining the repeated business will be discussed throughout all sessions. The course will introduce the basic performance measurements of F&B. The course will be delivered in the form of research, group discussions, group work and workshops. On the successful completion of the course the students will be able to: Demonstrate how to set the table, how to serve meals and drinks Appreciate the importance of staff training, high quality and standards Define the nature of the repeated business Demonstrate the integration of customer care and meal experiences Identify the various Gastronomic services operations and their characteristics Design the matching service and kitchen types to various operations At the end of the course, students will demonstrate their learning via group presentation, “what makes customers come back”, critically appraising Gastronomic services establishment of their choice. Kitchen module On the successful completion of the course the students will be able to: Demonstrate how to prepare food (regional and national) Use mechanical and technical equipment Manage and organise kitchen processes Demonstrate modern foodstyling Understand HACCP The students should develop knowledge and understanding of: The basic concepts of the table settings Priciples of preparing and serving meals and beverages The concept of repeated business The meal experience Fundamentals of meeting / exceeding customer expectations Application of various operational types The unique selling point The Comeptition Kitchen module The students should develop knowledge and understanding of: Techniques of food preparation The kitchen production equipment The Kitchen team work The kitchen orgnisation The trend in foodstyling

Osnova

• 1. Basic types of service for food and beverage 2. Social skills, sales support 3. Professional & Friendly attitudes, personal quality 4. Operations preparations 5. Service preparations, staff knowledge of menu and matching drinks 6. Service concepts, Guest service etiqutte 7. Table settings, Service sequence 8. Billing and payment 9. Tip culture 10. Review and redistribution 11. Various types of F&B operations, F&B organisational chart 12. What customers are looking for? 13. Meal experiences 14. Why is quality important, personal quality 15. Perceived value Vs. Price 16. Media Influence 17. Competitiveness 18. Unique selling point 19. Intangible products 20. Trend in Gastronmic services industry Kitchen module 1. Basic knowledge of HACCP – kitchen sections, safety temperatures 2. Kitchen Organisation and Management 3. Kitchen technology 4. Basic knowledge of food commodities 5. Practical food preparation 6. Food styling 7. Modern technologies in kitchen 8. Gastronomy trends – molecular gastronomy, healthy food, seasonal ingredients, bio food

Literatura

povinná literatura
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 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
• DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info

Výukové metody

Lectures, presentations, practical training

Metody hodnocení

Group presentation, Kitchen module oral examination

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Další komentáře

Poznámka k ukončení předmětu: z | zk
Předmět je dovoleno ukončit i mimo zkouškové období.

HOE27 Gastronomic Services, Service, Bar

Rozsah

2/3. 5 kr. Ukončení: zk.

Vyučující

PhDr. Karel Starý, MBA (přednášející)
Isabelle Kim, MBA (cvičící)
Ing. Zbyněk Vinš (cvičící)

Garance

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hospitality Management (program UCP, BC)

Cíle předmětu

Course overview: The course examines and analyses the nature of good service and good quality. Students will appreciate the various service techniques and styles as well as the basic kitchen production techniques. The importance of gaining the repeated business will be discussed throughout all sessions. The course will introduce the basic performance measurements of F&B. The course will be delivered in the form of research, group discussions, group work and workshops. On the successful completion of the course the students will be able to: Demonstrate how to set the table, how to serve meals and drinks Appreciate the importance of staff training, high quality and standards Define the nature of the repeated business Demonstrate the integration of customer care and meal experiences Identify the various Gastronomic services operations and their characteristics Design the matching service and kitchen types to various operations At the end of the course, students will demonstrate their learning via group presentation, “what makes customers come back”, critically appraising Gastronomic services establishment of their choice. Kitchen module On the successful completion of the course the students will be able to: Demonstrate how to prepare food (regional and national) Use mechanical and technical equipment Manage and organise kitchen processes Demonstrate modern foodstyling Understand HACCP The students should develop knowledge and understanding of: The basic concepts of the table settings Priciples of preparing and serving meals and beverages The concept of repeated business The meal experience Fundamentals of meeting / exceeding customer expectations Application of various operational types The unique selling point The Comeptition Kitchen module The students should develop knowledge and understanding of: Techniques of food preparation The kitchen production equipment The Kitchen team work The kitchen orgnisation The trend in foodstyling

Osnova

• 1. Basic types of service for food and beverage 2. Social skills, sales support 3. Professional & Friendly attitudes, personal quality 4. Operations preparations 5. Service preparations, staff knowledge of menu and matching drinks 6. Service concepts, Guest service etiqutte 7. Table settings, Service sequence 8. Billing and payment 9. Tip culture 10. Review and redistribution 11. Various types of F&B operations, F&B organisational chart 12. What customers are looking for? 13. Meal experiences 14. Why is quality important, personal quality 15. Perceived value Vs. Price 16. Media Influence 17. Competitiveness 18. Unique selling point 19. Intangible products 20. Trend in Gastronmic services industry Kitchen module 1. Basic knowledge of HACCP – kitchen sections, safety temperatures 2. Kitchen Organisation and Management 3. Kitchen technology 4. Basic knowledge of food commodities 5. Practical food preparation 6. Food styling 7. Modern technologies in kitchen 8. Gastronomy trends – molecular gastronomy, healthy food, seasonal ingredients, bio food

Literatura

povinná literatura
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 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
• DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info

Výukové metody

Lectures, presentations, practical training

Metody hodnocení

Group presentation, Kitchen module oral examination

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE27 Gastronomic Services, Service, Bar

Rozsah

2/3. 5 kr. Ukončení: zk.

Vyučující

PhDr. Karel Starý, MBA (přednášející)
Isabelle Kim, MBA (cvičící)
Ing. Zbyněk Vinš (cvičící)

Garance

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hospitality Management (program UCP, BC)

Cíle předmětu

Course overview: The course examines and analyses the nature of good service and good quality. Students will appreciate the various service techniques and styles as well as the basic kitchen production techniques. The importance of gaining the repeated business will be discussed throughout all sessions. The course will introduce the basic performance measurements of F&B. The course will be delivered in the form of research, group discussions, group work and workshops. On the successful completion of the course the students will be able to: Demonstrate how to set the table, how to serve meals and drinks Appreciate the importance of staff training, high quality and standards Define the nature of the repeated business Demonstrate the integration of customer care and meal experiences Identify the various Gastronomic services operations and their characteristics Design the matching service and kitchen types to various operations At the end of the course, students will demonstrate their learning via group presentation, “what makes customers come back”, critically appraising Gastronomic services establishment of their choice. Kitchen module On the successful completion of the course the students will be able to: Demonstrate how to prepare food (regional and national) Use mechanical and technical equipment Manage and organise kitchen processes Demonstrate modern foodstyling Understand HACCP The students should develop knowledge and understanding of: The basic concepts of the table settings Priciples of preparing and serving meals and beverages The concept of repeated business The meal experience Fundamentals of meeting / exceeding customer expectations Application of various operational types The unique selling point The Comeptition Kitchen module The students should develop knowledge and understanding of: Techniques of food preparation The kitchen production equipment The Kitchen team work The kitchen orgnisation The trend in foodstyling

Osnova

• 1. Basic types of service for food and beverage 2. Social skills, sales support 3. Professional & Friendly attitudes, personal quality 4. Operations preparations 5. Service preparations, staff knowledge of menu and matching drinks 6. Service concepts, Guest service etiqutte 7. Table settings, Service sequence 8. Billing and payment 9. Tip culture 10. Review and redistribution 11. Various types of F&B operations, F&B organisational chart 12. What customers are looking for? 13. Meal experiences 14. Why is quality important, personal quality 15. Perceived value Vs. Price 16. Media Influence 17. Competitiveness 18. Unique selling point 19. Intangible products 20. Trend in Gastronmic services industry Kitchen module 1. Basic knowledge of HACCP – kitchen sections, safety temperatures 2. Kitchen Organisation and Management 3. Kitchen technology 4. Basic knowledge of food commodities 5. Practical food preparation 6. Food styling 7. Modern technologies in kitchen 8. Gastronomy trends – molecular gastronomy, healthy food, seasonal ingredients, bio food

Literatura

povinná literatura
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 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
• DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info

Výukové metody

Lectures, presentations, practical training

Metody hodnocení

Group presentation, Kitchen module oral examination

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE27 Gastronomic Services, Service, Bar

Rozsah

2/3. 5 kr. Ukončení: zk.

Vyučující

Ing. Tomáš Hamrák (přednášející)
Isabelle Kim, MBA (přednášející)
PhDr. Karel Starý, MBA (přednášející)

Garance

PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hospitality Management (program UCP, BC)

Cíle předmětu

Course overview: The course examines and analyses the nature of good service and good quality. Students will appreciate the various service techniques and styles as well as the basic kitchen production techniques. The importance of gaining the repeated business will be discussed throughout all sessions. The course will introduce the basic performance measurements of F&B. The course will be delivered in the form of research, group discussions, group work and workshops. On the successful completion of the course the students will be able to: Demonstrate how to set the table, how to serve meals and drinks Appreciate the importance of staff training, high quality and standards Define the nature of the repeated business Demonstrate the integration of customer care and meal experiences Identify the various Gastronomic services operations and their characteristics Design the matching service and kitchen types to various operations At the end of the course, students will demonstrate their learning via group presentation, “what makes customers come back”, critically appraising Gastronomic services establishment of their choice. Kitchen module On the successful completion of the course the students will be able to: Demonstrate how to prepare food (regional and national) Use mechanical and technical equipment Manage and organise kitchen processes Demonstrate modern foodstyling Understand HACCP The students should develop knowledge and understanding of: The basic concepts of the table settings Priciples of preparing and serving meals and beverages The concept of repeated business The meal experience Fundamentals of meeting / exceeding customer expectations Application of various operational types The unique selling point The Comeptition Kitchen module The students should develop knowledge and understanding of: Techniques of food preparation The kitchen production equipment The Kitchen team work The kitchen orgnisation The trend in foodstyling

Osnova

• 1. Basic types of service for food and beverage 2. Social skills, sales support 3. Professional & Friendly attitudes, personal quality 4. Operations preparations 5. Service preparations, staff knowledge of menu and matching drinks 6. Service concepts, Guest service etiqutte 7. Table settings, Service sequence 8. Billing and payment 9. Tip culture 10. Review and redistribution 11. Various types of F&B operations, F&B organisational chart 12. What customers are looking for? 13. Meal experiences 14. Why is quality important, personal quality 15. Perceived value Vs. Price 16. Media Influence 17. Competitiveness 18. Unique selling point 19. Intangible products 20. Trend in Gastronmic services industry Kitchen module 1. Basic knowledge of HACCP – kitchen sections, safety temperatures 2. Kitchen Organisation and Management 3. Kitchen technology 4. Basic knowledge of food commodities 5. Practical food preparation 6. Food styling 7. Modern technologies in kitchen 8. Gastronomy trends – molecular gastronomy, healthy food, seasonal ingredients, bio food

Výukové metody

Lectures, presentations, practical training

Metody hodnocení

Group presentation, Kitchen module oral examination

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

• Statistika zápisu (léto 2013, nejnovější)