HOE29 Management and Operation of Hotel Catering Services

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2012
Extent and Intensity
2/2. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Petr Lžičař (lecturer)
Guaranteed by
PhDr. Karel Starý, MBA
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Prerequisites
HO026 Introduction to Hospitality and Gastronomy && HO027 Gastronomic Services, Service, Culinary
Subject HO029 - introduces students to the management and operation of the gastronomical separate company and the management and operation of the catering department at the hotel.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Subject 029 HO management and operation of the hotel catering department has the task to introduce catering facility as a whole and to highlight activities that occur in it, to familiarize students with the organization of the catering department at the hotel restaurant with a separate operating company, with personal security, the issue of logistics, production planning and sales of food and beverages, with calculations and pricing. They mastered the basic culinary principles for drawing up invitations and menu cards, including the security of gastronomic events. Part of the course will be the quality of services in catering, hygiene, inspection and sales support. Emphasis is placed on the management of the entire operation. Knowledge: In the course 029 HO management and operation of the hotel catering department, students will gain an overview of the culinary operations with a focus on manufacturing and sales part. Competencies: After completing the course HO 029 student should be able to manage and organize the catering facility at the hotel, separate restaurant business or institutional catering business. Students should have the ability to completely organize, implement and provide catering events of all kinds. Skills: This course HO 029 student should gain an overview of the activities on the shop floor, he should know the kitchen technologies, able to create meals and calculate the production plan. Students should be able to manage the catering company (centre), i.e. to ensure the preparation work, including servicing your accounts, provide the necessary raw materials and goods, set up dining, drinks and menus. Students should prepare to manage and ensure the implementation of any gastronomic events not only in terms of operational (event manager), but also in terms of personnel. Among the acquired skills also include monitoring of merchantability, sales analysis, and quality management services and sales support. Integral parts of teaching for the acquisition of these skills are exercises on how to overcome culinary management operation.
Syllabus
  • 1. Culinary concepts catering forms, ways of operating. 2. Dining at the hotel segment, organization, independent restaurant company, workers. 3. Purchasing and storage activities, storage of goods and raw materials. 4. Production Centre, the production program, trends in production, open kitchen 5. Sales and marketing activities, forms of supply, trends in sales. 6. Offer - selling the program, menu and wine list, menu. 7. Banquet and catering services - preparation and implementation of the action. 8. Pricing in gastronomy. Calculation. Menu engineering. 9. Quality of services in gastronomy and its management. 10. Sales promotion in gastronomy. BOZP - rights and obligations of employers and employees on the 11. Hygiene in restaurants - legislation, HACCP. 12. Control activities in gastronomy - external and internal control, audit authorities. 13. Valuation of catering companies, catering concepts.
Literature
    required literature
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
Teaching methods
Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars
Assessment methods
Methods of assessment: Lectures - 26 hours Exercise - 26 hours Separate preperation - 26 hours Total - 65 hours Requirements for termination: Written test - 90% Seminar work - 10 % Total - 100% Special details: minimum 75% attendance at seminars
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
Information on completion of the course: z | zk
The course can also be completed outside the examination period.
The course is taught: every week.
Note related to how often the course is taught: konzultace komb.nebo dist.forma:3;6-6-6,celkem18.
General note: Povinný předmět.
Information on course enrolment limitations: 1/2
The course is also listed under the following terms Summer 2011, winter 2011, Summer 2012, Summer 2013.
  • Enrolment Statistics (winter 2012, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2012/HOE29