FPF:ULGATLA012 Gastronomy in spas - Course Information

ULGATLA012 Gastronomy in spas

Extent and Intensity

1/1/0. 2 credit(s). Type of Completion: z (credit).

Guaranteed by

Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava

Prerequisites (in Czech)

Práce s recepturami teplých pokrmů, operativní evidencí, menu ingeniering.

Course Enrolment Limitations

The course is also offered to the students of the fields other than those the course is directly associated with.

fields of study / plans the course is directly associated with

• Spa Management and Tourism (programme FPF, B6503GAHOT)

Course objectives

The aim of the course is to get the students acquainted with the organisation of gastronomy operation, its specific features in spa establishments, its particular centres providing catering services and their equipment. At the same time, the students will learn the operation and economic issues including the offer of products (including the development of the menu and list of beverages, menu for spa guests, etc.). A necessary part of the subject is to inform the students of ecology and waste disposal. The students will learn the practical activities of people working in production and sales departments including record keeping, event organisation, and menu engineering.

Syllabus

• 1. Development of gastronomy, its position in hospitality and spa establishments
  2. Catering section and its importance
  3. People working in catering section
  4. Record keeping - a necessary source for planning in gastronomy
  5. Production section - characteristics, structure and equipment
  6. Sales section - characteristics, structure and equipment
  7. Social events and their realisation in spa establishments
  8. Menu cards and lists of beverages - the basis of service offer
  9. Menu engineering and calculation
  10. Controlling activities in catering section
  11. Safety, fire and hygienic regulations in catering establishments
  12. Ecology of catering establishments
  

Literature

recommended literature
• BERÁNEK, J. - KOTEK, P. Řízení hotelového provozu. Praha, 2007. info
• ČEMUSOVÁ, M. Správná výrobní a hygienická praxe ve stravování. Praha: Grada, 2007. ISBN 80-86724-07-7. info
• ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
• KREJČÍ, P. - FORMAN, V. Základy technologie přípravy pokrmů. Zlín, 2006. info
• BERÁNEK, J. Slovník potravinářů a gastronomů. MAG Consulting s. r. o, 2005. ISBN 80-86724-04-2. info
• VOLDŘICH, M. - JECHOVÁ, M. Bezpečnost pokrmů v gastronomii: HACCP: správná výrobní a hygienická praxe. Praha, 2004. info
• ČERNÝ, J. - KRUPIČKA, J. Moderní hotel. Úvaly, 2004. info
• BERÁNEK, J. Provozujeme pohostinství a ubytování. Praha: Grada Publishing, 2004. ISBN 80-86724-02-6. info
• HOLUB, K. Vybrané kapitoly z dějin gastronomie a hotelnictví. Praha: VŠH, 2004. ISBN 80-86578-16-X. info
• ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
• COUSINS, J., FOSKETT, D., SHORTT, D. Food & Beverage Management. . 3rd ed. London: Longman Publ., 1999. ISBN 0-582-27543-1. info
• KOLEKTIV AUTORŮ. Food and beverage management. Praha. NFHR, 1995. info
• KOLEKTIV AUTORŮ. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: NFHR, 1995. info
• KOLEKTIV AUTORŮ. Samostatně v pohostinství. Praha: NFHR, 1994. info
• INDROVÁ, J. a kol. Podnikatelská činnost ve stravování a hotelnictví. Praha: VŠE, 1993. ISBN 80-7079-739-8. info

Language of instruction

Czech

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.

Teacher's information

- written test in the extent of the given literature and the content of lectures and seminars

• Enrolment Statistics (Summer 2023, recent)
  
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