Informace o předmětu

HOE29 Management and Operation of Hotel Catering Services

Rozsah

2/2. 5 kr. Ukončení: zk.

Vyučující

Ing. Petr Lžičař (přednášející)

Garance

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

Předpoklady

HO026 Základy hotelnictví a gastronomie && HO027 Servis a kulinářství
Subject HO029 - introduces students to the management and operation of the gastronomical separate company and the management and operation of the catering department at the hotel.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.
Jiné omezení: 1/2

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

Subject 029 HO management and operation of the hotel catering department has the task to introduce catering facility as a whole and to highlight activities that occur in it, to familiarize students with the organization of the catering department at the hotel restaurant with a separate operating company, with personal security, the issue of logistics, production planning and sales of food and beverages, with calculations and pricing. They mastered the basic culinary principles for drawing up invitations and menu cards, including the security of gastronomic events. Part of the course will be the quality of services in catering, hygiene, inspection and sales support. Emphasis is placed on the management of the entire operation. Knowledge: In the course 029 HO management and operation of the hotel catering department, students will gain an overview of the culinary operations with a focus on manufacturing and sales part. Competencies: After completing the course HO 029 student should be able to manage and organize the catering facility at the hotel, separate restaurant business or institutional catering business. Students should have the ability to completely organize, implement and provide catering events of all kinds. Skills: This course HO 029 student should gain an overview of the activities on the shop floor, he should know the kitchen technologies, able to create meals and calculate the production plan. Students should be able to manage the catering company (centre), i.e. to ensure the preparation work, including servicing your accounts, provide the necessary raw materials and goods, set up dining, drinks and menus. Students should prepare to manage and ensure the implementation of any gastronomic events not only in terms of operational (event manager), but also in terms of personnel. Among the acquired skills also include monitoring of merchantability, sales analysis, and quality management services and sales support. Integral parts of teaching for the acquisition of these skills are exercises on how to overcome culinary management operation.

Osnova

• 1. Culinary concepts catering forms, ways of operating. 2. Dining at the hotel segment, organization, independent restaurant company, workers. 3. Purchasing and storage activities, storage of goods and raw materials. 4. Production Centre, the production program, trends in production, open kitchen 5. Sales and marketing activities, forms of supply, trends in sales. 6. Offer - selling the program, menu and wine list, menu. 7. Banquet and catering services - preparation and implementation of the action. 8. Pricing in gastronomy. Calculation. Menu engineering. 9. Quality of services in gastronomy and its management. 10. Sales promotion in gastronomy. BOZP - rights and obligations of employers and employees on the 11. Hygiene in restaurants - legislation, HACCP. 12. Control activities in gastronomy - external and internal control, audit authorities. 13. Valuation of catering companies, catering concepts.

Literatura

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

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy
• HOE27 Gastronomic Services, Service, Bar

Další komentáře

Poznámka k ukončení předmětu: z | zk | klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Povinný předmět.

HOE29 Management and Operation of Hotel Catering Services

Rozsah

2/2. 5 kr. Ukončení: zk.

Vyučující

Ing. Petr Lžičař (přednášející)

Garance

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

Předpoklady

HO026 Základy hotelnictví a gastronomie && HO027 Servis a kulinářství
Subject HO029 - introduces students to the management and operation of the gastronomical separate company and the management and operation of the catering department at the hotel.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.
Jiné omezení: 1/2

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

Subject 029 HO management and operation of the hotel catering department has the task to introduce catering facility as a whole and to highlight activities that occur in it, to familiarize students with the organization of the catering department at the hotel restaurant with a separate operating company, with personal security, the issue of logistics, production planning and sales of food and beverages, with calculations and pricing. They mastered the basic culinary principles for drawing up invitations and menu cards, including the security of gastronomic events. Part of the course will be the quality of services in catering, hygiene, inspection and sales support. Emphasis is placed on the management of the entire operation. Knowledge: In the course 029 HO management and operation of the hotel catering department, students will gain an overview of the culinary operations with a focus on manufacturing and sales part. Competencies: After completing the course HO 029 student should be able to manage and organize the catering facility at the hotel, separate restaurant business or institutional catering business. Students should have the ability to completely organize, implement and provide catering events of all kinds. Skills: This course HO 029 student should gain an overview of the activities on the shop floor, he should know the kitchen technologies, able to create meals and calculate the production plan. Students should be able to manage the catering company (centre), i.e. to ensure the preparation work, including servicing your accounts, provide the necessary raw materials and goods, set up dining, drinks and menus. Students should prepare to manage and ensure the implementation of any gastronomic events not only in terms of operational (event manager), but also in terms of personnel. Among the acquired skills also include monitoring of merchantability, sales analysis, and quality management services and sales support. Integral parts of teaching for the acquisition of these skills are exercises on how to overcome culinary management operation.

Osnova

• 1. Culinary concepts catering forms, ways of operating. 2. Dining at the hotel segment, organization, independent restaurant company, workers. 3. Purchasing and storage activities, storage of goods and raw materials. 4. Production Centre, the production program, trends in production, open kitchen 5. Sales and marketing activities, forms of supply, trends in sales. 6. Offer - selling the program, menu and wine list, menu. 7. Banquet and catering services - preparation and implementation of the action. 8. Pricing in gastronomy. Calculation. Menu engineering. 9. Quality of services in gastronomy and its management. 10. Sales promotion in gastronomy. BOZP - rights and obligations of employers and employees on the 11. Hygiene in restaurants - legislation, HACCP. 12. Control activities in gastronomy - external and internal control, audit authorities. 13. Valuation of catering companies, catering concepts.

Literatura

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

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy
• HOE27 Gastronomic Services, Service, Bar

Další komentáře

Poznámka k ukončení předmětu: z | zk
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Poznámka k četnosti výuky: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
Povinný předmět.

HOE29 Management and Operation of Hotel Catering

Rozsah

2/2. 5 kr. Ukončení: zk.

Vyučující

PhDr. Karel Starý, MBA (přednášející)
Isabelle Kim, MBA (cvičící)
Ing. Tereza Mašková (cvičící)

Garance

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

Předpoklady

HO026 Základy hotelnictví a gastronomie && HO027 Servis a kulinářství
Subject HO029 - introduces students to the management and operation of the gastronomical separate company and the management and operation of the catering department at the hotel.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.
Jiné omezení: 1/2

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

Subject 029 HO management and operation of the hotel catering department has the task to introduce catering facility as a whole and to highlight activities that occur in it, to familiarize students with the organization of the catering department at the hotel restaurant with a separate operating company, with personal security, the issue of logistics, production planning and sales of food and beverages, with calculations and pricing. They mastered the basic culinary principles for drawing up invitations and menu cards, including the security of gastronomic events. Part of the course will be the quality of services in catering, hygiene, inspection and sales support. Emphasis is placed on the management of the entire operation. Knowledge: In the course 029 HO management and operation of the hotel catering department, students will gain an overview of the culinary operations with a focus on manufacturing and sales part. Competencies: After completing the course HO 029 student should be able to manage and organize the catering facility at the hotel, separate restaurant business or institutional catering business. Students should have the ability to completely organize, implement and provide catering events of all kinds. Skills: This course HO 029 student should gain an overview of the activities on the shop floor, he should know the kitchen technologies, able to create meals and calculate the production plan. Students should be able to manage the catering company (centre), i.e. to ensure the preparation work, including servicing your accounts, provide the necessary raw materials and goods, set up dining, drinks and menus. Students should prepare to manage and ensure the implementation of any gastronomic events not only in terms of operational (event manager), but also in terms of personnel. Among the acquired skills also include monitoring of merchantability, sales analysis, and quality management services and sales support. Integral parts of teaching for the acquisition of these skills are exercises on how to overcome culinary management operation.

Osnova

• 1. Culinary concepts catering forms, ways of operating. 2. Dining at the hotel segment, organization, independent restaurant company, workers. 3. Purchasing and storage activities, storage of goods and raw materials. 4. Production Centre, the production program, trends in production, open kitchen 5. Sales and marketing activities, forms of supply, trends in sales. 6. Offer - selling the program, menu and wine list, menu. 7. Banquet and catering services - preparation and implementation of the action. 8. Pricing in gastronomy. Calculation. Menu engineering. 9. Quality of services in gastronomy and its management. 10. Sales promotion in gastronomy. BOZP - rights and obligations of employers and employees on the 11. Hygiene in restaurants - legislation, HACCP. 12. Control activities in gastronomy - external and internal control, audit authorities. 13. Valuation of catering companies, catering concepts.

Literatura

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

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy
• HOE27 Gastronomic Services, Service, Bar

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Poznámka k četnosti výuky: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
Povinný předmět.

HOE29 Management and Operation of Hotel Catering Services

Rozsah

2/2. 5 kr. Ukončení: zk.

Vyučující

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

Garance

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

Předpoklady

HO026 Základy hotelnictví a gastronomie && HO027 Servis a kulinářství
Subject HO029 - introduces students to the management and operation of the gastronomical separate company and the management and operation of the catering department at the hotel.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.
Jiné omezení: 1/2

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

Subject 029 HO management and operation of the hotel catering department has the task to introduce catering facility as a whole and to highlight activities that occur in it, to familiarize students with the organization of the catering department at the hotel restaurant with a separate operating company, with personal security, the issue of logistics, production planning and sales of food and beverages, with calculations and pricing. They mastered the basic culinary principles for drawing up invitations and menu cards, including the security of gastronomic events. Part of the course will be the quality of services in catering, hygiene, inspection and sales support. Emphasis is placed on the management of the entire operation. Knowledge: In the course 029 HO management and operation of the hotel catering department, students will gain an overview of the culinary operations with a focus on manufacturing and sales part. Competencies: After completing the course HO 029 student should be able to manage and organize the catering facility at the hotel, separate restaurant business or institutional catering business. Students should have the ability to completely organize, implement and provide catering events of all kinds. Skills: This course HO 029 student should gain an overview of the activities on the shop floor, he should know the kitchen technologies, able to create meals and calculate the production plan. Students should be able to manage the catering company (centre), i.e. to ensure the preparation work, including servicing your accounts, provide the necessary raw materials and goods, set up dining, drinks and menus. Students should prepare to manage and ensure the implementation of any gastronomic events not only in terms of operational (event manager), but also in terms of personnel. Among the acquired skills also include monitoring of merchantability, sales analysis, and quality management services and sales support. Integral parts of teaching for the acquisition of these skills are exercises on how to overcome culinary management operation.

Osnova

• 1. Culinary concepts catering forms, ways of operating. 2. Dining at the hotel segment, organization, independent restaurant company, workers. 3. Purchasing and storage activities, storage of goods and raw materials. 4. Production Centre, the production program, trends in production, open kitchen 5. Sales and marketing activities, forms of supply, trends in sales. 6. Offer - selling the program, menu and wine list, menu. 7. Banquet and catering services - preparation and implementation of the action. 8. Pricing in gastronomy. Calculation. Menu engineering. 9. Quality of services in gastronomy and its management. 10. Sales promotion in gastronomy. BOZP - rights and obligations of employers and employees on the 11. Hygiene in restaurants - legislation, HACCP. 12. Control activities in gastronomy - external and internal control, audit authorities. 13. Valuation of catering companies, catering concepts.

Literatura

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

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy
• HOE27 Gastronomic Services, Service, Bar

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Poznámka k četnosti výuky: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
Povinný předmět.

HOE29 Management and Operation of Hotel Catering Services

Rozsah

4/2. 5 kr. Ukončení: zk.

Vyučující

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.

Předpoklady

HO026 Základy hotelnictví a gastronomie && HO027 Gastronomické služby – servis, kulinářství

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.
Jiné omezení: 1/2

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

.

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy
• HOE27 Gastronomic Services, Service, Bar

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Poznámka k četnosti výuky: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
Povinný předmět.

HOE29 Management and Operation of Hotel Catering Services

Předmět se v období léto 2014 nevypisuje.

Rozsah

2/2. 5 kr. Ukončení: zk.

Garance

Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

Předpoklady

HO026 Základy hotelnictví a gastronomie && HO027 Servis a kulinářství
Subject HO029 - introduces students to the management and operation of the gastronomical separate company and the management and operation of the catering department at the hotel.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.
Jiné omezení: 1/2

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

Subject 029 HO management and operation of the hotel catering department has the task to introduce catering facility as a whole and to highlight activities that occur in it, to familiarize students with the organization of the catering department at the hotel restaurant with a separate operating company, with personal security, the issue of logistics, production planning and sales of food and beverages, with calculations and pricing. They mastered the basic culinary principles for drawing up invitations and menu cards, including the security of gastronomic events. Part of the course will be the quality of services in catering, hygiene, inspection and sales support. Emphasis is placed on the management of the entire operation. Knowledge: In the course 029 HO management and operation of the hotel catering department, students will gain an overview of the culinary operations with a focus on manufacturing and sales part. Competencies: After completing the course HO 029 student should be able to manage and organize the catering facility at the hotel, separate restaurant business or institutional catering business. Students should have the ability to completely organize, implement and provide catering events of all kinds. Skills: This course HO 029 student should gain an overview of the activities on the shop floor, he should know the kitchen technologies, able to create meals and calculate the production plan. Students should be able to manage the catering company (centre), i.e. to ensure the preparation work, including servicing your accounts, provide the necessary raw materials and goods, set up dining, drinks and menus. Students should prepare to manage and ensure the implementation of any gastronomic events not only in terms of operational (event manager), but also in terms of personnel. Among the acquired skills also include monitoring of merchantability, sales analysis, and quality management services and sales support. Integral parts of teaching for the acquisition of these skills are exercises on how to overcome culinary management operation.

Osnova

• 1. Culinary concepts catering forms, ways of operating. 2. Dining at the hotel segment, organization, independent restaurant company, workers. 3. Purchasing and storage activities, storage of goods and raw materials. 4. Production Centre, the production program, trends in production, open kitchen 5. Sales and marketing activities, forms of supply, trends in sales. 6. Offer - selling the program, menu and wine list, menu. 7. Banquet and catering services - preparation and implementation of the action. 8. Pricing in gastronomy. Calculation. Menu engineering. 9. Quality of services in gastronomy and its management. 10. Sales promotion in gastronomy. BOZP - rights and obligations of employers and employees on the 11. Hygiene in restaurants - legislation, HACCP. 12. Control activities in gastronomy - external and internal control, audit authorities. 13. Valuation of catering companies, catering concepts.

Literatura

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

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy
• HOE27 Gastronomic Services, Service, Bar

Další komentáře

Poznámka k ukončení předmětu: z | zk | klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Povinný předmět.

• Statistika zápisu (léto 2013, nejnovější)