HOE27 Gastronomic Services, Service, Bar

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Summer 2013
Extent and Intensity
2/3. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
PhDr. Karel Starý, MBA (lecturer)
Ing. Zbyněk Vinš (seminar tutor)
Ing. Jan Jiran (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 also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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
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. Principles of Management for the Hospitality Industřy. 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
  • 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, Kitchen module oral examination
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
Information on completion of the course: z | zk
The course can also be completed outside the examination period.
The course is also listed under the following terms Winter 2010, winter 2011, Summer 2012, winter 2012.

HOE27 Gastronomic Services, Service, Bar

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2012
Extent and Intensity
2/3. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
PhDr. Karel Starý, MBA (lecturer)
Ing. Zbyněk Vinš (seminar tutor)
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 also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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
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. Principles of Management for the Hospitality Industřy. 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
  • 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, Kitchen module oral examination
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
Information on completion of the course: z | zk
The course can also be completed outside the examination period.
The course is also listed under the following terms Winter 2010, winter 2011, Summer 2012, Summer 2013.

HOE27 Gastronomic Services, Service, Bar

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Summer 2012
Extent and Intensity
2/3. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
PhDr. Karel Starý, MBA (lecturer)
Isabelle Kim, MBA (seminar tutor)
Ing. Zbyněk Vinš (seminar tutor)
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 also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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
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. Principles of Management for the Hospitality Industřy. 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
  • 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, Kitchen module oral examination
Language of instruction
English
Follow-Up Courses
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Winter 2010, winter 2011, winter 2012, Summer 2013.

HOE27 Gastronomic Services, Service, Bar

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2011
Extent and Intensity
2/3. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
PhDr. Karel Starý, MBA (lecturer)
Isabelle Kim, MBA (seminar tutor)
Ing. Zbyněk Vinš (seminar tutor)
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 also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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
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. Principles of Management for the Hospitality Industřy. 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
  • 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, Kitchen module oral examination
Language of instruction
English
Follow-Up Courses
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Winter 2010, Summer 2012, winter 2012, Summer 2013.

HOE27 Gastronomic Services, Service, Bar

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Winter 2010
Extent and Intensity
2/3. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Tomáš Hamrák (lecturer)
Isabelle Kim, MBA (lecturer)
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 also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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
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
Teaching methods
Lectures, presentations, practical training
Assessment methods
Group presentation, Kitchen module oral examination
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2011, Summer 2012, winter 2012, Summer 2013.