Informace o předmětu

HOE41 Gastronomic - Services

Rozsah

2/2/0. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Ing. Jiří Zelený, Ph.D. (náhr. zkoušející)

Garance

Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets, Weddings, Buffets, Cocktail, Reception... 12. French service system- use in the current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading, academic writing. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.

Metody hodnocení

1. CREDIT: 50% Presentations in seminars + participation in seminars and lectures (included individual presentations) + 50% 3 days practical exams (Menu defence + Service + Flambeing) will take place 03.01.,10.01.,17.01 Mid-term test 29.11. (Weeks 1-5) Mid-term test 90% + (1-5) = only weeks 6-9 for the oral exam 2. ORAL EXAM 22. + 23.01. 2024 (exact time slots will be given, joined with the Culinary exam)) Oral exam 50% Individual presentations 20% Required reading and literature review (annotated bibliography of 10 sources discussion) 30% Oral exam = 1 lesson from 1-9 x 6-9 weeks No show for presentation or poor participation = 3 lessons for the oral exam(1-9) and bar cleaning:-) No show for Mid-term test = 3 lessons for the oral exam Note: if the oral exam is marked FX or no show, it is always 3 x from 1-13 (or, accordingly, the current year materials on the IS)

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

NO CLASS ON THE FOLLOWING DATES: 01.11. (Excursion in January instead) 22.11. (Mid-term break) IMPORTANT DATES: 29.11. Mid-term test (W1-5) 03.01. 24 Practical exam part 1 (Menus) 05.01. 24 Annotated bibliography of 10 sources deadline (IS upload) 10.01. 24. Practical exam part 2 (Service) 17.01. 24 Practical exam part 3 (Flambeing) 22. + 23.01.2024 final oral exam (joined with Culinary)

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2/0. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Ing. Jiří Zelený, Ph.D. (náhr. zkoušející)

Garance

Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets, Weddings, Buffets, Cocktail, Reception... 12. French service system- use in the current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading, academic writing. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.

Metody hodnocení

1. CREDIT: 50% Presentations in seminars + participation in seminars and lectures (included individual presentations) + 50% 3 days practical exams (Menu defence + Service + Flambeing) will take place 03.01.,10.01.,17.01 Mid-term test 29.11. (Weeks 1-5) Mid-term test 90% + (1-5) = only weeks 6-9 for the oral exam 2. ORAL EXAM 22. + 23.01. 2024 (exact time slots will be given, joined with the Culinary exam)) Oral exam 50% Individual presentations 20% Required reading and literature review (annotated bibliography of 10 sources discussion) 30% Oral exam = 1 lesson from 1-9 x 6-9 weeks No show for presentation or poor participation = 3 lessons for the oral exam(1-9) and bar cleaning:-) No show for Mid-term test = 3 lessons for the oral exam Note: if the oral exam is marked FX or no show, it is always 3 x from 1-13 (or, accordingly, the current year materials on the IS)

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

NO CLASS ON THE FOLLOWING DATES: 01.11. (Excursion in January instead) 22.11. (Mid-term break) IMPORTANT DATES: 29.11. Mid-term test (W1-5) 03.01. 24 Practical exam part 1 (Menus) 05.01. 24 Annotated bibliography of 10 sources deadline (IS upload) 10.01. 24. Practical exam part 2 (Service) 17.01. 24 Practical exam part 3 (Flambeing) 22. + 23.01.2024 final oral exam (joined with Culinary)

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2/0. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Ing. Jiří Zelený, Ph.D. (náhr. zkoušející)

Garance

Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets, Weddings, Buffets, Cocktail, Reception... 12. French service system- use in the current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.

Metody hodnocení

1. CREDIT: 50% Presentations in seminars + participation in seminars and lectures (included individual presentations) + 50% 3 days practical exams(Menu defence + Molecular cuisine + Flambeing) will take place 05.12.,12.12., 19.12 Mid-term test 14.11. (Weeks 1-6) Mid-term test 90% + (1-6) = only weeks 7-10 for the oral exam 2. ORAL EXAM 09. + 10.01. 2023 (exact time slots will be given) Oral exam 40% Individual presentations 30% Required reading and literature review (annotated bibliography of 10 sources discussion) 30% Oral exam = 1 lesson from 1-10 x 7-10 weeks No show for presentation or poor participation = 3 lessons for the oral exam(1-10) and bar cleaning No show for Mid-term test = 3 lessons for the oral exam Note: if the oral exam is marked FX or no show, its always 3 x from 1-13 (or, accordingly the current year materials on the IS)

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

NO CLASS ON THE FOLLOWING DATES: 07.11.(Mid-term break) 02.01. (Excursion instead) IMPORTANT DATES: 14.11. Mid-term test (W1-6) 05.12. 2021 Practical exam part 1 12. 12. Practical exam part 2 19.12. Practical exam part 3 10.12. A literature review or annotated bibliography of 10 sources deadline (IS upload) 09. + 10.01.2023 final oral exam

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2/0. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Ing. Jiří Zelený, Ph.D. (náhr. zkoušející)

Garance

Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets, Weddings, Buffets, Cocktail, Reception... 12. French service system- use in the current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.

Metody hodnocení

Completion of the course 1. CREDIT: the practical exams will take place in two days 13.12. and 20.12. 2021 50% Presentations in seminars + participation in seminars and lectures. 50% practical exams Mid-term test: 15.11.2021 Strictly maximum 3 absences in seminars and lectures and seminars allowed. Minimum 75% attendance required. Zero tolerance for the lateness in the seminars and lectures. 2. ORAL EXAM will take place on 10. + 11. 01. 2022 Oral exam 40% Individual presentations 20% Required reading and literature review (annotated bibliography of 10 sources discussion) 40%

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

IMPORTANT INFO: Students to take extra clothes for Service classes, there may be a spill of water during the Service training:-) NO CLASS ON THE FOLLOWING DATES: Mondays: 8.11(Mid-term break) IMPORTANT DATES: 15.11. 2021 Mid-term test (W1-6) 13.12. 2021 Practical exam (part 1 incl. Menu defence) 20.12. 2021 Flambeing (part 2 of the practical exam) 10.12. 2021 Literature review or annotated bibliography of 10 sources deadline 10. + 11.01.2022 Oral exam 10 teaching weeks in total (+ Excursion instead of 03.01. 2022 + practical exam day part I. and practical exam day flambeing part II.)

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2/0. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Ing. Jiří Zelený, Ph.D. (náhr. zkoušející)

Garance

Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets, Weddings, Buffets, Cocktail, Reception... 12. French service system- use in the current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.

Metody hodnocení

Completion of the course 1. CREDIT: the practical exams will take place in two days 14.12. and 21.12. 2020 50% Presentations in seminars + participation in seminars and lectures. 50% practical exams Mid-term test: 16.11.2020 Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for the lateness in the seminars and lectures. 2. ORAL EXAM will take place on 18. + 19. 01. 2021 Oral exam 70% Individual presentations 20% Required reading 10%

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

IMPORTANT INFO: Students to take extra clothes for Service classes, there may be a spill of water during the Service training:-) NO CLASS ON FOLLOWING DATES: Mondays: 28.09.(Bank holiday), 2.11(Mid-term break) IMPORTANT DATES: 6.11.2020 Mid-term test (W1-6) 14.12. 2020 Practical exam (part 1 incl. Menu defence) 21.12. 2020 Flambeing (part 2 of practical exam) 18. + 19.01.2021 Oral exam 10 teaching weeks in total ( + practical exam day part I. and practical exam day flambeing part II.)

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Garance

Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets, Weddings, Buffets, Cocktail, Reception... 12. French service system- use in the current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.

Metody hodnocení

Completion of the course 1. CREDIT: the practical exam will take place 16.12. 2019 50% Presentations in seminars + participation in seminars and lectures. 50% practical exam Mid-term test: 11.11.2019 Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for the lateness in the seminars and lectures. 2. ORAL EXAM will take place on 09. + 10. 01. 2020 Oral exam 70% Individual presentations 20% Required reading 10%

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

Students to take extra clothes for Service classes, there may be a spill of water during the Service training:-) NO CLASS ON FOLLOWING DATES: MONDAYS 28.10. (Bank holiday) 4.11(Mid-term break) + 09.12.(excursion instead) There will be an excursion instead of class on the 09th of December - the exact date of the excursion will be agreed. Mid-term test from weeks 1-5 will take place on 11.11. Consultations: svobodova@vsh.cz Room 111 During instruction weeks Wednesday 11:15-11:45 During exam period: on demand

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Garance

Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets,Weddings, Buffets, Cocktail Reception... 12. French service system- use in current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.

Metody hodnocení

Completion of the course 1. CREDIT: practical exam will take place on 10.12. 2018 50% Presentations in seminars + participation in seminars and lectures. 50% practical exam Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for lateness in the seminars and lectures. 2. ORAL EXAM: 80% will take place on 07. 01. 2019 Required reading 20%

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

Students to take an extra clothes for Service classes, there may be a spill of water during the Service training:-) NO CLASS ON FOLLOWING DATES: MONDAYS 5.11(Mid term break) + 17.12.(excursion instead) + 24.12. + 31.12. There will be an excursion instead of class on the 17th of December - the exact date will be agreed. Mid-term test from weeks 1-6 will take place on 12.11. Consultations: svobodova@vsh.cz Room 316 During instruction weeks Tuesdays 13:00-13:30 During exam period: on demand

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Garance

Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Výstupy z učení

The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets,Weddings, Buffets, Cocktail Reception... 12. French service system- use in current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in identical operating environment specially equipped classrooms for service.

Metody hodnocení

Completion of the course 1. CREDIT practical exam will take place on 11.12. 2017 80% Presentations in seminars + participation in seminars and lectures. 20% Mid-term test (minimum 70%)will take place on 13. 11. 2017 Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for lateness in the seminars and lectures. 2. ORAL EXAM 80% will take place on 08 + 15. 01. 2018 Required reading 20%

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

Students to take an extra clothes for Service classes, there may be a spill of water during the Service training:-) NO CLASS ON FOLLOWING DATES: MONDAY 06.11. 2017 + 25.12.2017 + 1.1. 2018 There will be an excursion instead of class on the 18th of December - the exact date will be agreed. Consultations: Room 316 During instruction weeks Tuesdays 11:20-11:50 During exam period: on demand

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Garance

Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets,Weddings, Buffets, Cocktail Reception... 12. French service system- use in current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in identical operating environment specially equipped classrooms for service.

Metody hodnocení

Completion of the course 1. CREDIT practical exam will take place on 19.12 80% Presentations in seminars + participation in seminars and lectures. 20% Mid-term test (minimum 70%)will take place on 14. 11. 2016 Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for lateness in the seminars and lectures. 2. ORAL EXAM 80% will take place on 09 + 16. 01 Required reading 20%

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

Students to take an extra clothes for Service classes, there may be a spill of students during the training:-) NO CLASS ON FOLLOWING DATES: MONDAY 07.11. + 26.12. There will be an excursion instead of class on the 2nd of January - the exact date will be agreed. Consultations: Room 316 During instruction weeks Mondays 08:10-08:40 During exam period: on demand

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Garance

Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Darina Svobodová

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Osnova

• Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets,Weddings, Buffets, Cocktail Reception... 12. French service system- use in current gastronomy world 13. Trends

Literatura

povinná literatura
• Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6

doporučená literatura
• Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
• 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman

Výukové metody

Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in identical operating environment specially equipped classrooms for service.

Metody hodnocení

Completion of the course 1. CREDIT 80% Presentations in seminars + participation in seminars and lectures. 20% Mid-term test (minimum 70%) Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for lateness in the seminars and lectures. 2. ORAL EXAM 70% Required reading 30%

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Informace učitele

NO CLASS IN FOLLOWING DATES: FR 13.11. + 25.12. + 1.1. Consultations: Room 316 During instruction weeks Fridays 13:45-14:15 During exam period: on demand

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)

Garance

Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Jan Jiran

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Osnova

• Outline: 1.Introduction to terms 2.Demographic gastronomy and catering services 3.Employee in operation 4.Operation inventory used in operating 5. Organize of work caterer 6. Operating techniques and systems operation 7. Submission of, breakfast, lunch and dinner 8. Gastronomy and rules applied for the offer 9. The compilation of menus 10. Socio-gastronomic events - Banquet (preparation, protocol, service) 11. Reception, gala-reception, cocktail, wine party, etc. 12. Difficulty of operations - use in current operations 13. Trends

Literatura

povinná literatura
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• BUREŠOVÁ, Pavla a Blanka ZIMÁKOVÁ. Gastronomické služby - servis. 2010. ISBN 978-80-87411-06-3. info

Výukové metody

Theoretical training is taught through lectures supplemented by group discussions. Practical exercises are taught in identical operating environment specially equipped classrooms for service.

Metody hodnocení

Assessment Methods Credit active participation and mastery of basic activities of verification. Oral exam 20 % Written exam 80 % Total score 100 %. Special requirements and details: 80 % participation in the exercises.

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic - Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Jan Jiran (přednášející)

Garance

Ing. Jan Jiran
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Jan Jiran

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Vyučovací jazyk

Angličtina

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

HOE41 Gastronomic -Services

Rozsah

2/2. 4 kr. Ukončení: zk.

Vyučující

Ing. Jan Jiran (přednášející)
Ing. Jan Jiran (cvičící)

Garance

Ing. Blanka Zimáková
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Blanka Zimáková

Předpoklady

Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.

Omezení zápisu do předmětu

Předmět je nabízen i studentům mimo mateřské obory.

Mateřské obory/plány

• Hotelnictví (program UCP, BC) (2)

Cíle předmětu

The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.

Osnova

• Outline: 1.Introduction to terms 2.Demographic gastronomy and catering services 3.Employee in operation 4.Operation inventory used in operating 5. Organize of work caterer 6. Operating techniques and systems operation 7. Submission of, breakfast, lunch and dinner 8. Gastronomy and rules applied for the offer 9. The compilation of menus 10. Socio-gastronomic events - Banquet (preparation, protocol, service) 11. Reception, gala-reception, cocktail, wine party, etc. 12. Difficulty of operations - use in current operations 13. Trends

Literatura

povinná literatura
• MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
• TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010. vyd. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info

doporučená literatura
• SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
• BUREŠOVÁ, Pavla a Blanka ZIMÁKOVÁ. Gastronomické služby - servis. 2010. ISBN 978-80-87411-06-3. info

Výukové metody

Theoretical training is taught through lectures supplemented by group discussions. Practical exercises are taught in identical operating environment specially equipped classrooms for service.

Metody hodnocení

Assessment Methods Credit active participation and mastery of basic activities of verification. Oral exam 20 % Written exam 80 % Total score 100 %. Special requirements and details: 80 % participation in the exercises.

Vyučovací jazyk

Angličtina

Navazující předměty

• HOE26 Fundamentals of Hospitality and Gastronomy

Další komentáře

Předmět je dovoleno ukončit i mimo zkouškové období.

• Statistika zápisu (nejnovější)