HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2019
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Darina Svobodová (přednášející)
Garance
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim of the course is to prepare the student in order to be able to use the acquired information about hotel and gastronomy in practice. Students will be able to categorize and classify accommodation facilities. The student knows the model of organizational structure of the hotel and its individual sections. The student undertands the groundwork of the hotel'integration process and gets information about hotel groups and chains, hotel management and booking systems. The student gets relevant information about global and regional gastronomy, including the area beverages. Using analysis and synthesis, the case study the student applies and confronts the acquired knowledge in a real-life working environment.
Výstupy z učení
The student is able to apply the knowledge of classification of accommodation facilities, given categories and their classification in the provision of services, can explain the importance of gastronomy, with regard to health and safety, and appropriately apply gastronomy in the preparation of offer and packages of services.The student is able to describe activities of individual levels of hotel and gastronomic management including work positions. The student is able to explain professional terminology and trends in the field.
Osnova
  • 1. The development of the hotel industry on a global, european and national scale 2. Types of the accomodation facilities, hotel categorization, classification and certification in the Czech Republic and abroad 3. Official uniform classification of accommodation facilities in the Czech republic and abroad, its significance and purpose 4. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it 5. Hotel departments, their tasks and staffing 6. Integration processes in the hotel industry - terminology: hotel group, hotel chain, advantages and disadvantages 7. Franchising and Management contract as a hotel management system 8. Hotel safety and security systems 9. Leading organisations in hotel industry in the CZ and the EU 10. The development of gastronomy and its importance in tourism 11. Gastronomy rules and their application 12. Trends in Hospitality and Gastronomy
Literatura
    povinná literatura
  • 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
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Scope of weekly instruction 2 x lectures. Individual projects and presentations on a weekly basis, Case studies, class discussion, reading.
Metody hodnocení
Presentation 7-10 minutes , topics agreed today No show for presentation = 3 lessons for the oral exam (1-11) 10% Oral exam = 1 lesson from 1-11 weeks 27.5.+ 03.06. 2019 (joined with GNC) 80% + chosen reading discussion 10% Note: if the oral exam is FX or F its always 1-11 (or acordingly the current year) Excursion (joined with GNC) instead of class 18.2. – volunteer (no presentation) + exact day will be agreed Note: Key subject
Vyučovací jazyk
Angličtina
Informace učitele
NO CLASS ON FOLLOWING DATES: MONDAY 18.2. (excursion instead) + 1.4. (mid-term break) + 22.4. (Bank holiday) There will be an excursion instead of the class on the 18th of February - the exact date will be agreed 12 teaching weeks in total (Including the excursion)
Další komentáře
Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2020, léto 2021, léto 2022, léto 2023.