HOE26 Fundamentals of Hospitality and Gastronomy

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2017
Rozsah
2/0/0. 3 kr. Ukončení: zk.
Vyučující
Ing. Mgr. Vladana Horáková, MBA (přednášející)
Garance
Ing. Mgr. Vladana Horáková, 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 of lodging facilities
  • 3. Hotel classification 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 systems
  • 8. Hotel safety and security systems
  • 9. Leading organisations in hotel industry
  • 10. The development of gastronomy and its importance in tourism.
  • 11. Gastronomy rules and their application.
  • 12. Trends in Hospitality and Gastronomy
  • 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 Content of the subject
Lectures - 26 h;
Individual work -49 h;
Together – 75 h

Request for final exam:(in %)
Seminar paper 20
Written test 80 (open questions)
Together 100 p.
Minimal line to success the exam 60 b.

Seminar paper topic: Mystery shopping of hotel
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.
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, léto 2019, léto 2020, léto 2021, léto 2022, léto 2023.