HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2024
Extent and Intensity
2/2/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Ing. Jiří Zelený, Ph.D. (alternate examiner)
Guaranteed by
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. 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
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
Scope of weekly instruction: 2 x lectures + 2 x seminars Lectures, individual and group projects and presentations every week, Case studies, class discussion, reading, academic writing. Practical exercises are taught in an identical operating environment, specially equipped classrooms for service.
Assessment methods
1. CREDIT: 50% Presentations in seminars + participation in seminars and lectures (including individual or group presentations) + 50% three days practical exams; individual + group (Menu defence + Service + Flambeing, partially joined with Culinary module) will take place 09.12; 16.12; 06.01; 5 x HW completed Mid-term test 11.11. (Weeks 1-5) Mid-term test 85% + (1-5) = only weeks 6-9 for the oral exam 2. ORAL EXAM 13. + 14.01. 2025 (exact time slots will be given, joined with the Culinary exam) Oral exam 50% Individual presentations and HW 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, its always 3 x from 1-13 (or, accordingly, the current year materials on the IS)
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
5 HW: 1. Hand-written self-intro W1 for W2 (deadline 30.09; 08:00) 2. Two out of 4 articles annotated bibliography training W2 for W3 (partly done in W2 seminar) (deadline 07.10; 08:00) 3. Caesar Ritz essay, IS submission (W3 for W5, deadline 21.10; 08:00) 4. Menu + specialty menu + food cost calculations; individual and teamwork (deadline 09.12; 08:00 - partly done in W6 -9) 5. Annotated bibliography of 10 articles, IS submission (deadline 30.12; 14:00); watch out for a % bonus for the mid-term test NO CLASS ON THE FOLLOWING DATES: 28.10. (Bank holiday) 04.11. (Mid-term break) 23.12. + 30.12 (No Uni) IMPORTANT DATES: 11.11. Mid-term test (W1-5) 09.12. Practical exam part 1 16.12. Practical exam part 2 06.01. Practical exam part 3 30.12. 14:00 Annotated bibliography of 10 sources deadline (IS upload) 13. + 14.01.2025 final oral exam (joined with Culinary) 9 teaching weeks in total (+ practical exams day part I., II, III. + excursion during Oct. or Nov. - estimated cost 350,-) Strictly maximum of 3 absences in seminars or lectures allowed (incl. the excursion) Individual presentation is mandatory Zero-tolerance policy for late arrivals Mobile phones/Computers discussion Students are advised to take extra clothes for Service classes, as there may be a spill of water during the Service training:-) Excursion All info on the IS, incl. the slides and important dates, consultations, etc
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2023
Extent and Intensity
2/2/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Ing. Jiří Zelený, Ph.D. (alternate examiner)
Guaranteed by
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. 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
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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.
Assessment methods
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)
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
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)
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2022
Extent and Intensity
2/2/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Ing. Jiří Zelený, Ph.D. (alternate examiner)
Guaranteed by
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. 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
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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.
Assessment methods
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)
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
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
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2021
Extent and Intensity
2/2/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Ing. Jiří Zelený, Ph.D. (alternate examiner)
Guaranteed by
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. 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
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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.
Assessment methods
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%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
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.)
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2020
Extent and Intensity
2/2/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Ing. Jiří Zelený, Ph.D. (alternate examiner)
Guaranteed by
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. 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
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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.
Assessment methods
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%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
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.)
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2019
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. 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
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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.
Assessment methods
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%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
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 Wednesdays 11:15-11:45 During exam period: on demand
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2018
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. ISBN 0-471-28926-4. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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.
Assessment methods
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%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2017
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Darina Svobodová
Prerequisites
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
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.
Learning outcomes
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
Syllabus
  • 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
Literature
    required literature
  • 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 pp. ISBN 0-471-28926-4. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods
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.
Assessment methods
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%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2016, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2016
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Darina Svobodová
Prerequisites (in Czech)
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
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.
Syllabus (in Czech)
  • 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
Literature
    required literature
  • 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 pp. ISBN 0-471-28926-4. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods (in Czech)
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.
Assessment methods (in Czech)
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%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2015, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2015
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Darina Svobodová
Prerequisites (in Czech)
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
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.
Syllabus (in Czech)
  • 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
Literature
    required literature
  • 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 pp. ISBN 0-471-28926-4. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
    recommended literature
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994th ed. London, UK: Hodder&Stoughton, 1999, 490 pp. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Teaching methods (in Czech)
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.
Assessment methods (in Czech)
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%
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, winter 2014, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2014
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Darina Svobodová (lecturer)
Ing. Darina Svobodová (seminar tutor)
Guaranteed by
Ing. Darina Svobodová
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Jan Jiran
Prerequisites (in Czech)
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
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.
Syllabus (in Czech)
  • 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
Literature
    required literature
  • MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 pp. ISBN 0-471-28926-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    recommended literature
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • BUREŠOVÁ, Pavla and Blanka ZIMÁKOVÁ. Gastronomické služby - servis. 2010. ISBN 978-80-87411-06-3. info
Teaching methods (in Czech)
Theoretical training is taught through lectures supplemented by group discussions. Practical exercises are taught in identical operating environment specially equipped classrooms for service.
Assessment methods (in Czech)
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.
Language of instruction
English
Follow-Up Courses
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic - Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Summer 2014
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Jan Jiran (lecturer)
Guaranteed by
Ing. Jan Jiran
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Jan Jiran
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
Language of instruction
English
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.

HOE41 Gastronomic Services,

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2013
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Jan Jiran (lecturer)
Ing. Jan Jiran (seminar tutor)
Guaranteed by
Ing. Blanka Zimáková
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Blanka Zimáková
Prerequisites (in Czech)
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.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
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.
Syllabus (in Czech)
  • 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
Literature
    required literature
  • MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 pp. ISBN 0-471-28926-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. 2010th ed. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    recommended literature
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 pp. ISBN 0-9669712-5-6. info
  • BUREŠOVÁ, Pavla and Blanka ZIMÁKOVÁ. Gastronomické služby - servis. 2010. ISBN 978-80-87411-06-3. info
Teaching methods (in Czech)
Theoretical training is taught through lectures supplemented by group discussions. Practical exercises are taught in identical operating environment specially equipped classrooms for service.
Assessment methods (in Czech)
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.
Language of instruction
English
Follow-Up Courses
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Summer 2014, winter 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.
  • Enrolment Statistics (recent)