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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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Lecturing, Monologic (Exposition, lecture, briefing)
- Preparation for course credit
- 10 hours per semester
- Preparation for examination
- 20 hours per semester
- Home preparation for classes
- 18 hours per semester
- Participation in classes
- 42 hours per semester
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| prerequisite |
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| Knowledge |
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| Předpokládají se znalosti získané v rámci techniky obsluhy a služeb. |
| Předpokládají se znalosti získané v rámci techniky obsluhy a služeb. |
| Knowledge acquired within the scope of operating and service technology is assumed |
| Knowledge acquired within the scope of operating and service technology is assumed |
| learning outcomes |
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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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| Educational trip |
| Educational trip |
| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Individual work of students |
| Educational trip |
| Individual work of students |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| 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 |
| Written examination |
| Written examination |
| Preparation of a presentation |
| Preparation of a presentation |
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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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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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TESONE, D. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwer, 2011. ISBN 9788073576554.
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