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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. Legal forms of business for the gastronomic services in the Czech Republic. 2. Establishment of the catering business. 3. Necessities of a business plan for the gastronomic company. 4. Franchising - characteristics, application in gastronomy. 5. Liquidation of the catering business. 6. Business management (revenues, costs, economic results). 7. Business financing. 8. Leasing - characteristics and possibilities of the utility in gastronomy. 9. Business management - characteristics of basic functions, formal and informal organizational structure of the business. 10. Marketing - characteristics, product, price, place, promotion. 11. Human resources in the company - planning and recruitment of workers. 12. Consumer protection in the food and catering services.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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MARTINOVIČOVÁ, D., M. KONEČNÝ a J. VAVŘINA. Úvod do podnikové ekonomiky. 2014. ISBN 978-80-247-5316-4.
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SHELTON, H. The secrets to writing a successful business plan: a pro shares a step-by-step guide to creating a plan that gets results. Rockville: Summit Valley Press, 2017. ISBN 978-0-9899460.
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Srpová, Jitka. Základy podnikání : teoretické poznatky, příklady a zkušenosti českých podnikatelů. 1. vyd. Praha : Grada, 2010. ISBN 978-80-247-3339-5.
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SYNEK, M., KISLINGEROVÁ, E. a kolektiv. Podniková ekonomika. 6. přepracované a doplněné vydání.. Praha: C. H. Beck,, 2015. ISBN 978-80-7400-274-8.
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ZAPLETALOVÁ, Šárka. Podnikání malých a středních podniků na mezinárodních trzích. Praha: Ekopress, 2015. ISBN 978-80-87865-16-3.
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