UCP:HOE41 Gastronomic - Services - Informace o předmětu
HOE41 Gastronomic - Services
University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.zima 2022
- 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
- Hotelnictví (program UCP, BC) (2)
- 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
- 1. CREDIT: 50% Presentations in seminars + participation in seminars and lectures (included individual presentations) + 50% 3 days practical exams(Menu defence + Molecular cuisine + Flambeing) will take place 05.12.,12.12., 19.12 Mid-term test 14.11. (Weeks 1-6) Mid-term test 90% + (1-6) = only weeks 7-10 for the oral exam 2. ORAL EXAM 09. + 10.01. 2023 (exact time slots will be given) Oral exam 40% Individual presentations 30% Required reading and literature review (annotated bibliography of 10 sources discussion) 30% Oral exam = 1 lesson from 1-10 x 7-10 weeks No show for presentation or poor participation = 3 lessons for the oral exam(1-10) and bar cleaning No show for Mid-term test = 3 lessons for the oral exam Note: if the oral exam is marked FX or no show, its always 3 x from 1-13 (or, accordingly the current year materials on the IS)
- Vyučovací jazyk
- Angličtina
- Navazující předměty
- Informace učitele
- NO CLASS ON THE FOLLOWING DATES: 07.11.(Mid-term break) 02.01. (Excursion instead) IMPORTANT DATES: 14.11. Mid-term test (W1-6) 05.12. 2021 Practical exam part 1 12. 12. Practical exam part 2 19.12. Practical exam part 3 10.12. A literature review or annotated bibliography of 10 sources deadline (IS upload) 09. + 10.01.2023 final oral exam
- Další komentáře
- Předmět je dovoleno ukončit i mimo zkouškové období.
- Statistika zápisu (zima 2022, nejnovější)
- Permalink: https://is.ucp.cz/predmet/ucp/zima2022/HOE41