HOE29 Management and Operation of Hotel Catering Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Summer 2011
Extent and Intensity
4/2. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
Isabelle Kim, MBA (lecturer)
PhDr. Karel Starý, MBA (lecturer)
Guaranteed by
PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Prerequisites (in Czech)
HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The objective is to introduce the subject in its integrity and show all relevant activities. At the end of the course the students should be able to understand and explain basic knowledge of all aspects of catering section in a hotel, learn how it is organized, managed and operated, understand and explain the human resources department, purchasing and logistics, sales of meals and beverages and pricing policies. Students would work with information on different food services concepts and techniques used to prepare meals and how to serve it. Students should become familiar with technologies used in kitchens and production units in relation with financial side of meals production. The emphasis would be given to the knowledge of basic principles of culinary services and its usage in conception and preparation of menus as well as different dishes and beverages in the gastronomic offer. The aim is also for students to make reasoned decisions on technical side of catering section in connection with the needs of operations and its economics.
Syllabus
  • Management of catering services: Organisation, staff, purchasing and storage, management and planning of operations, purchasing and storage, operations, operations planning and management, new trends, sales and marketing activities, techniques and operating systems of service, sales and operations programming,offer and competition analyses, meals and beverages menus, special events and outside catering, price policies and pricing, TQM in catering services, hygiene and sanitation, controlling. Construction of a hotel buildings: Utilities connection, building strategy and design, utilities wiring and pipes – (gas, electricity, electronics, water), development and construction phase (investment, architects, developers, construction preparation, construction, pre-opening phase), technologies, machinery and equipment, telecommunications, production, cleaning and laundry, waste disposal, parking, technical department, hotel room standards (rooms, equipment, common areas), operations security (fire protection, labour safety).
Teaching methods
Schedule: - Lectures - No of weeks: 13 - Lectures/debates (hours) per week: 4/2 - No of credits: 5
Assessment methods
Examinations: - exams: written test - required attendance in debates: 70 % - written exam (results): 80 % - essay, papers: Seminar Paper - oral exam: Additional
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is taught: every week.
Note related to how often the course is taught: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2
The course is also listed under the following terms winter 2011, Summer 2012, winter 2012, Summer 2013.
  • Enrolment Statistics (Summer 2011, recent)
  • Permalink: https://is.ucp.cz/course/ucp/summer2011/HOE29