Course Information

HOE29 Management and Operation of Hotel Catering Services

Extent and Intensity

2/2. 5 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Lžičař (lecturer)

Guaranteed by

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

Prerequisites

HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary
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.

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

• Hospitality Management (Study in Czech) (programme UCP, BC) (2)

Course objectives

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.

Syllabus

• 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.

Literature

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

Teaching methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Assessment methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Language of instruction

English

Follow-Up Courses

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

Further comments (probably available only in Czech)

Information on completion of the course: z | zk | klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2

HOE29 Management and Operation of Hotel Catering Services

Extent and Intensity

2/2. 5 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Petr Lžičař (lecturer)

Guaranteed by

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

Prerequisites

HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary
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.

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

• Hospitality Management (Study in Czech) (programme UCP, BC) (2)

Course objectives

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.

Syllabus

• 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.

Literature

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

Teaching methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Assessment methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Language of instruction

English

Follow-Up Courses

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

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 taught: every week.
Note related to how often the course is taught: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2

HOE29 Management and Operation of Hotel Catering

Extent and Intensity

2/2. 5 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Karel Starý, MBA (lecturer)
Isabelle Kim, MBA (seminar tutor)
Ing. Tereza Mašková (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.

Prerequisites

HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary
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.

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

• Hospitality Management (Study in Czech) (programme UCP, BC) (2)

Course objectives

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.

Syllabus

• 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.

Literature

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

Teaching methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Assessment methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Language of instruction

English

Follow-Up Courses

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

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.
The course is taught: every week.
Note related to how often the course is taught: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2

HOE29 Management and Operation of Hotel Catering Services

Extent and Intensity

2/2. 5 credit(s). Type of Completion: zk (examination).

Teacher(s)

PhDr. Karel Starý, MBA (lecturer)
Isabelle Kim, MBA (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.

Prerequisites

HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary
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.

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

• Hospitality Management (Study in Czech) (programme UCP, BC) (2)

Course objectives

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.

Syllabus

• 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.

Literature

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

Teaching methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Assessment methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Language of instruction

English

Follow-Up Courses

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

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.
The course is taught: every week.
Note related to how often the course is taught: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2

HOE29 Management and Operation of Hotel Catering Services

Extent and Intensity

4/2. 5 credit(s). Type of Completion: zk (examination).

Teacher(s)

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.

Prerequisites (in Czech)

HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary

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

• Hospitality Management (Study in Czech) (programme UCP, BC) (2)

Course objectives

The objective is to introduce the subject in its integrity and show all relevant activities. At the end of the course the students should be able to understand and explain basic knowledge of all aspects of catering section in a hotel, learn how it is organized, managed and operated, understand and explain the human resources department, purchasing and logistics, sales of meals and beverages and pricing policies. Students would work with information on different food services concepts and techniques used to prepare meals and how to serve it. Students should become familiar with technologies used in kitchens and production units in relation with financial side of meals production. The emphasis would be given to the knowledge of basic principles of culinary services and its usage in conception and preparation of menus as well as different dishes and beverages in the gastronomic offer. The aim is also for students to make reasoned decisions on technical side of catering section in connection with the needs of operations and its economics.

Syllabus

• Management of catering services: Organisation, staff, purchasing and storage, management and planning of operations, purchasing and storage, operations, operations planning and management, new trends, sales and marketing activities, techniques and operating systems of service, sales and operations programming,offer and competition analyses, meals and beverages menus, special events and outside catering, price policies and pricing, TQM in catering services, hygiene and sanitation, controlling. Construction of a hotel buildings: Utilities connection, building strategy and design, utilities wiring and pipes – (gas, electricity, electronics, water), development and construction phase (investment, architects, developers, construction preparation, construction, pre-opening phase), technologies, machinery and equipment, telecommunications, production, cleaning and laundry, waste disposal, parking, technical department, hotel room standards (rooms, equipment, common areas), operations security (fire protection, labour safety).

Teaching methods

Schedule: - Lectures - No of weeks: 13 - Lectures/debates (hours) per week: 4/2 - No of credits: 5

Assessment methods

Examinations: - exams: written test - required attendance in debates: 70 % - written exam (results): 80 % - essay, papers: Seminar Paper - oral exam: Additional

Language of instruction

English

Follow-Up Courses

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

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.
The course is taught: every week.
Note related to how often the course is taught: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2

HOE29 Management and Operation of Hotel Catering Services

The course is not taught in Summer 2014

Extent and Intensity

2/2. 5 credit(s). Type of Completion: zk (examination).

Guaranteed by

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

Prerequisites

HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary
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.

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

• Hospitality Management (Study in Czech) (programme UCP, BC) (2)

Course objectives

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.

Syllabus

• 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.

Literature

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

Teaching methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Assessment methods

Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars

Language of instruction

English

Follow-Up Courses

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

Further comments (probably available only in Czech)

Information on completion of the course: z | zk | klicovy_predmet
The course can also be completed outside the examination period.
The course is taught: every week.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2

• Enrolment Statistics (Summer 2013, recent)