HOE41 Gastronomic - Services

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2020
Rozsah
2/2/0. 4 kr. Ukončení: zk.
Vyučující
Ing. Darina Svobodová (přednášející)
Ing. Darina Svobodová (cvičící)
Ing. Jiří Zelený, Ph.D. (náhr. zkoušející)
Garance
Kontaktní osoba: Ing. Darina Svobodová
Předpoklady
Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
Cíle předmětu
The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.
Výstupy z učení
The student is able to use basic social and professional techniques in operational practice and to implement knowledge in preparing menus, organize and manage traffic in small caterer
Osnova
  • Outline: 1. Introduction to terms, the Guest 2. The development of gastronomy and catering services 3. Human Resources, Food and Beverage Service Employees 4. Equipment and Supplies 5. Organizing a workday 6. Service Styles and Techniques, The Bar 7. Service methods, Breakfast-Lunch-Dinner, Caring for guests 8. Menu structure and Design 9. Designing and Planning Menus, 10. Catering and Convention Services 11. Banquets, Weddings, Buffets, Cocktail, Reception... 12. French service system- use in the current gastronomy world 13. Trends
Literatura
    povinná literatura
  • Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5
  • MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991, 464 s. ISBN 0-471-28926-4. info
  • TESONE, Dana. Principles of Management for the Hospitality Industřy. Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
    doporučená literatura
  • Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji
  • SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001, 381 s. ISBN 0-9669712-5-6. info
  • The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6
  • LILLICRAP, Dennis a John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999, 490 s. ISBN 0-340-61152-9. info
  • 1001 Restaurants You Must Experience Before you Die, Linford, Whiteman
Výukové metody
Scope of weekly instruction 2 x lectures + 2 x seminars Lectures, individual projects and presentations on a weekly basis, Case studies, class discussion, reading. Practical exercises are taught in an identical operating environment specially equipped classrooms for service.
Metody hodnocení
Completion of the course 1. CREDIT: the practical exams will take place in two days 14.12. and 21.12. 2020 50% Presentations in seminars + participation in seminars and lectures. 50% practical exams Mid-term test: 16.11.2020 Strictly maximum 3 absences in seminars and lectures and seminars allowed. Zero tolerance for the lateness in the seminars and lectures. 2. ORAL EXAM will take place on 18. + 19. 01. 2021 Oral exam 70% Individual presentations 20% Required reading 10%
Vyučovací jazyk
Angličtina
Navazující předměty
Informace učitele
IMPORTANT INFO: Students to take extra clothes for Service classes, there may be a spill of water during the Service training:-) NO CLASS ON FOLLOWING DATES: Mondays: 28.09.(Bank holiday), 2.11(Mid-term break) IMPORTANT DATES: 6.11.2020 Mid-term test (W1-6) 14.12. 2020 Practical exam (part 1 incl. Menu defence) 21.12. 2020 Flambeing (part 2 of practical exam) 18. + 19.01.2021 Oral exam 10 teaching weeks in total ( + practical exam day part I. and practical exam day flambeing part II.)
Další komentáře
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích zima 2013, léto 2014, zima 2014, zima 2015, zima 2016, zima 2017, zima 2018, zima 2019, zima 2021, zima 2022, zima 2023, zima 2024.