ULGATLA006 Service and waiting in gastronomy

Faculty of Philosophy and Science in Opava
Winter 2017
Extent and Intensity
2/2/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Alexandr Burda (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Mgr. Zdeněk Remeš (seminar tutor)
Ing. Bc. Kamil Schaumann (seminar tutor)
Guaranteed by
Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
Prerequisites
The prerequisite for completing passing the course is the presentation of a medical assessment about the eligibility to Spa and tourism studies as well as the presentation of the presentation of the health card.
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
Course objectives
The aim of the course is to get the students acquainted with services provided by hotel sales departments. The students will get the general knowledge of the equipment and tableware used in the service sector. They will get acquainted with the basis of service in sales departments, with particular knowledge of waiting in additional catering services, psychological aspects of dealing with hotel and spa clientele. The students will learn the basis of table service, techniques of service and waiting including the preparation of sales departments for operation.
Syllabus
  • 1. Employees in gastronomy services
    2. Character of an employee and etiquette in services
    3. Restaurant equipment
    4. Preparation for operation, laying the table
    5. Consumption and service of soups and appetizers
    6. Consumption and service of main dishes and desserts
    7. Ways of waiting
    8. Types of social events
    9. Ceremonial dining - characteristics
    10. Systems of waiting, organisation of work in sales department
    11. Gastronomy rules
    12. Ways of offer, record keeping and settlement
Literature
    recommended literature
  • Odborný časopis. Food Service, Minutka, Gastronomická revue. info
  • ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
  • ENDLICHEROVÁ, Z. Stolničení: stručně a přehledně. Brno, 2004. info
  • Food &Beverage management. Praha: NFHR ČR, 1995. info
  • Samostatně v pohostinství. Praha: NFHR ČR, 1994. info
  • ČERNÝ, J., SRKALA, A. Moderní obsluha. Praha: Merkur, 1993. info
  • MEYER, S. Professional Table Service. 1990. 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
- 100% attendance in seminars
- attendance in lectures recommended based on success in entrance test
- the student should attend the seminars prepared and dressed in working clothes, they should be ready 10 minutes ahead
- during the last seminar the students should prove their service skills and knowledge of tableware and theory of service and waiting
- written test - success rate 60 %
The course is also listed under the following terms Winter 2012, Winter 2013, Winter 2014, Winter 2015, Winter 2016, Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.
  • Enrolment Statistics (Winter 2017, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2017/ULGATLA006