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Lecturer(s)
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Velichová Helena, Ing. Ph.D.
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Course content
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1. History of catering. 2. Social education. 3. Equipment of the service department I. 4. Equipment of the service department II. 5. Serving technice rules. 6. Serving styles. 7. Restaurant service. 8. Gastronomic rules. 9. Festive banquets. 10. Social meetings I. 11. Social meetings II. 12. Non-alcoholic beverages. 13. Alcoholic beverages, cocktails I. 14. Alcoholic beverages, cocktails II.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Practice exercises, Teamwork
- Participation in classes
- 12 hours per semester
- Preparation for course credit
- 48 hours per semester
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| learning outcomes |
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| Knowledge |
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| Describe the equipment of the service department |
| Describe the equipment of the service department |
| Define service methods and systems |
| Define service methods and systems |
| Explain gastronomic rules |
| Explain gastronomic rules |
| Describe the essentials of the menu |
| Describe the essentials of the menu |
| State the procedure for creating a menu |
| State the procedure for creating a menu |
| Skills |
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| Design and compile a festive menu according to the occasion |
| Design and compile a festive menu according to the occasion |
| Prepare a festive board on a selected topic (e.g. christenings, graduations, weddings) |
| Prepare a festive board on a selected topic (e.g. christenings, graduations, weddings) |
| Apply the principles of social intercourse in society |
| Apply the principles of social intercourse in society |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Practice exercises |
| Practice exercises |
| Teamwork |
| Teamwork |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
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Recommended literature
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GULLOVÁ, S., MÜLLEROVÁ, F., ŠRONĚK, I. Společenská etiketa, obchodní a diplomatický protokol. 1. vyd.. Praha: VŠH, 2004. ISBN 80-86578-33-X.
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HRBKOVÁ, Z. Nové stolničení v kostce, 1. vyd.. Úvaly: Ratio, 2012. ISBN 80-86351-12-2.
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MAURICE, P. Butlers Do It On Dining Tables: Dining Etiquette for Hosts & Guests including Table Setting & Table Manners. 1. vyd.. Independently Published, 2020. ISBN 1660244439.
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SALAČ, G. Stolničení. Praha: Fortuna, 2010. ISBN 80-7168-752-9.
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ŠPAČEK, L. Etiketa stolování: O dobrých mravech a gastronomii. 1. vyd.. Praha: Universum, 2021. ISBN 978-80-242-7617-5.
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ŠPAČEK, L. Nová velká kniha etikety, 2. vyd.. Praha: Mladá fronta, 2008. ISBN 978-80-204-1954-5.
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