UCP:HOE26 Fundamentals of Hospitality - Informace o předmětu
HOE26 Fundamentals of Hospitality and Gastronomy
University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.zima 2014
- Rozsah
- 2/0. 3 kr. Ukončení: zk.
- Vyučující
- Ing. Stanislava Belešová, PhD. (přednášející)
- Garance
- Ing. Stanislava Belešová, PhD.
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
- WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002, 600 s. ISBN 0-13-033660-2. info
- ROCCO, A. M. a V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007, 560 s. ISBN 978-0-86612-294-8. info
- LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009, 393 s. ISBN 978-0-86612-326-6. info
- doporučená literatura
- TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
- BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008, 240 s. ISBN 978-1-4129-0392-9. info
- neurčeno
- 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
- Výukové metody
- Lectures, presentations, practical training
- Metody hodnocení
- Group presentation - seminary work, Written examination
- Vyučovací jazyk
- Angličtina
- Navazující předměty
- Další komentáře
- Poznámka k ukončení předmětu: klicovy_predmet
Předmět je dovoleno ukončit i mimo zkouškové období.
Výuka probíhá každý týden.
- Statistika zápisu (zima 2014, nejnovější)
- Permalink: https://is.ucp.cz/predmet/ucp/zima2014/HOE26