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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. Theory and classification of accommodation units. 2. Hotel operating control. 3. Structure of hotel operation. 4. Activities of reception desk. 5. Activities of hotel housekeeping. 6. Equipment of other accommodation unit parts. 7. Protecting of hotel guests and their property. 8. Theory and classification of catering establishments. 9. Activities of sales part of catering establishments. 10. Hygiene in catering establishments. 11. Labour safety. 12. Solving of special situations in accommodation units and catering establishments. 13. Development of hotel industry. 14. Development of catering industry.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing)
- Preparation for course credit
- 20 hours per semester
- Term paper
- 15 hours per semester
- Home preparation for classes
- 48 hours per semester
- Participation in classes
- 12 hours per semester
- Preparation for examination
- 25 hours per semester
- Participation in classes
- 42 hours per semester
- Home preparation for classes
- 33 hours per semester
- Preparation for course credit
- 20 hours per semester
- Preparation for examination
- 25 hours per semester
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| learning outcomes |
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| Knowledge |
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| Describe the official unified classification of accommodation facilities in the Czech Republic |
| Describe the official unified classification of accommodation facilities in the Czech Republic |
| Define the basic concepts of classification, standardization, categorization and certification of accommodation facilities |
| Define the basic concepts of classification, standardization, categorization and certification of accommodation facilities |
| Explain the methodology for awarding Certificates and Classification marks |
| Explain the methodology for awarding Certificates and Classification marks |
| Describe the procedure for obtaining the Certificate and Classification mark |
| Describe the procedure for obtaining the Certificate and Classification mark |
| List catering facilities and describe their classification in the Czech Republic |
| List catering facilities and describe their classification in the Czech Republic |
| Skills |
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| Carry out an evaluation of the selected accommodation facility according to the methodology for awarding Certificates and Classification marks |
| Carry out an evaluation of the selected accommodation facility according to the methodology for awarding Certificates and Classification marks |
| To propose according to the methodology of awarding Certificates and Classification marks to the operator of the accommodation facility (according to the level of equipment of the accommodation facility) correspond to the classification of the accommodation facility into the category and class |
| To propose according to the methodology of awarding Certificates and Classification marks to the operator of the accommodation facility (according to the level of equipment of the accommodation facility) correspond to the classification of the accommodation facility into the category and class |
| Obtain the Certificate and Classification mark (as an accommodation facility operator) |
| Obtain the Certificate and Classification mark (as an accommodation facility operator) |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Analysis of a presentation |
| Analysis of a presentation |
| assessment methods |
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| Knowledge |
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| Analysis of seminar paper |
| Analysis of seminar paper |
| Preparation of a presentation |
| Preparation of a presentation |
| Written examination |
| Written examination |
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Recommended literature
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Beránek, J. Moderní řízení hotelového provozu. Praha: Grada, 2016. ISBN 978-80-86724-45-4.
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Beránek, Jaromír. Provozujeme pohostinství a ubytování. 1. vyd. Praha : Grada, 2004. ISBN 8086724026.
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Beránek, Jaromír. Řízení hotelového provozu. 3., přeprac. vyd. Praha : mag Consulting, 2003. ISBN 808672400X.
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Černý, Jiří. Moderní hotel : nový. 2. vyd. Úvaly : Ratio, 2004. ISBN 80-86351-07-6.
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MAGNINI, V., SIMON, C. Hotel Manager ?s Handbook: 189 Techniques for Achieving Exceptional Guest Satisfaction.. Oakville: Apple Academic Press, Canada. ISBN 978-1771883481.
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Smetana, František. Podnikání v hotelnictví a gastronomii : pro střední a vyšší hotelové školy. 1. vyd. Praha : Fortuna, 2009. ISBN 978-80-7373-054-3.
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Štětina, V. a autorský tým spol. s r. o. Hotel Restaurant Management Consulting. Jídelní lístek - nástroj řízení a věc prvořadého významu. Praha: EDITPRESS,, 2002.
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TESONE, D. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011. ISBN 9788073576554.
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Vyhláška č. 602/2006 Sb. Vyhláška č. 602/2006 Sb. o hygienických požadavcích na stravovací služby a o zásadách osobní a provozní hygieny při činnostech epidemiologicky závažných.
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