HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2013
Rozsah
2/0. 3 kr. Ukončení: zk.
Vyučující
PhDr. Marek Merhaut, Ph.D., MBA (přednášející)
Garance
PhDr. Marek Merhaut, Ph.D., MBA
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Předpoklady
English
Omezení zápisu do předmětu
Předmět je otevřen studentům libovolného oboru.
Cíle předmětu
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge. Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry. Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.
Osnova
  • 1. The development of the hotel industry. 2. Hotel categorization and classification in the Czech Republic and abroad. Its significance and purpose. 3. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it. 4. Individual sections of the hotel, their tasks and staffing. 5. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages. 6. The role of the AHR in the hotel industry. 7. The development of gastronomy and its importance in tourism. 8. Gastronomy rules and their application. 9. Regional gastronomy. 10. Fundamentals of food and wine. 11. Banquet and catering services. 12. Assembly service packages - case studies. 13. Presentation of case studies.
Literatura
    povinná literatura
  • TESONE, Dana. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011, 400 s. ISBN 978-80-7357-655-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov. Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info
  • BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
Výukové metody
Lectures, presentations, practical training
Metody hodnocení
Group presentation - seminary work, Oral examination
Vyučovací jazyk
Angličtina
Navazující předměty
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Výuka probíhá každý týden.
Předmět je zařazen také v obdobích zima 2010, zima 2011, léto 2012, zima 2012, léto 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.