|
Lecturer(s)
|
-
Velichová Helena, Ing. Ph.D.
|
|
Course content
|
1. Catering facilities and their classification. 2. Hygiene principles in catering facilities. 3. Classification of accommodation facilities in the Czech Republic (classification criteria for hotels, boarding houses and private accommodation). 4. Organizational structure, models for the hotel organization. 5. Activities of the hotel reception and room section, and other sections in the hotel. 6. Protecting the safety of guests and their property, special events in hotel operations. 7. History of hospitality. 8. Inventory in the service section. 9. Manners and systems of the service. 10. Service in the restaurant. 11. Gastronomic rules. 12. Social events and occasions (gala dinners, social meetings). 13. Organizational aspect of business meeting preparation. 14. Characteristics of Czech gastronomy. Foods and their utilization in Czech gastronomy. 15. Differences and specialties of regional cuisines. 16. Characteristics of global gastronomy. Foods and their utilization in global gastronomy. 17. Influence and connection of global and modern gastronomy on Czech gastronomy. 18. Modern trends in worldwide and Czech gastronomy. 19. Characteristics of wellness gastronomy. 20. Foods and drinks in wellness gastronomy.
|
|
Learning activities and teaching methods
|
- Preparation for examination
- 50 hours per semester
|
| teaching methods |
|---|
| Knowledge |
|---|
| Individual work of students |
| Individual work of students |
| Skills |
|---|
| Individual work of students |
| Individual work of students |
| assessment methods |
|---|
| Knowledge |
|---|
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
|
Recommended literature
|
-
BERÁNEK, J. Moderní řízení hotelového provozu.. Praha: MAG Consulting, 2013. ISBN 978-80-86724-45-4.
-
GULLOVÁ, S. Mezinárodní obchodní a diplomatický protokol, 3. vyd.. Praha: Grada, 2012. ISBN 978-80-247-4418-6.
-
Krejčí, M., Hošek V. Wellness. Grada, 2016. ISBN 978-80-271-0010-1.
-
SALAČ, G. Stolničení. Praha: Fortuna, 2010. ISBN 80-7168-752-9.
-
Špaček, L. Nová velká kniha etikety, Mladá fronta, Praha 2008.
|