KCRPMSS Catering Management

School of Business Administration in Karvina
Summer 2014
Extent and Intensity
2/1/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Alexandr Burda (lecturer)
Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Pavlína Sonnková (lecturer)
Ing. Jana Stuchlíková (lecturer)
Anna Wenzelová (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Ing. Julie Derňárová (seminar tutor)
Ing. Miroslava Kostková, Ph.D. (seminar tutor)
Ing. Anna Rittmannová (seminar tutor)
Ing. Pavlína Sonnková (seminar tutor)
Ing. Jana Stuchlíková (seminar tutor)
Anna Wenzelová (seminar tutor)
Ing. Alena Zedková (seminar tutor)
Guaranteed by
Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Prerequisites
None.
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 inform students about the organization and security food service at the premises caterers. The main topics of the course are individual centers providing food services, equipment and menu range. Students are introduced to control the activity of production and sales centers, food service management section of tourism facilities and realizing various events.
Syllabus
  • 1. The development of the hospitality and catering equipment status at our country and abroad
    2. Restaurants and gastronomy business
    3. Catering Management section in the hotel and restaurant business
    4. Management of the production center - Characteristics and equipment (part 1)
    5. Management of production centers - management activities (Part 2)
    6. Management of the production center - shopping and storage activities (Part 3)
    7. Management of sales centers
    8. Sales program and supply
    9. Adventure gastronomy
    10. Making pricing in restaurants
    11. Security, fire and sanitary regulations in catering establishments
    12. Quality catering services and operating ecology
    13. Control activities in the catering sector
Literature
    required literature
  • MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
  • ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
  • ČERNÝ, J., KRUPIČKA, J. Moderní hotel. Úvaly: Ratio, 2004. ISBN 80-86351-07-6. info
  • BERÁNEK, J. Provozujeme pohostinství a ubytování. Praha: Grada Publishing, 2004. ISBN 80-86724-02-6. info
  • BERÁNEK, J., KOTEK, P. Řízení hotelového provozu. Vyd. IV. Praha: Grada, 2004. ISBN 80-7169-400-2. info
  • INDROVA, J. A KOL. Hotelový Management. Praha: VŠE, 1996. ISBN 80-7079-775-4. info
    recommended literature
  • METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. 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
  • AUTORSKÝ TÝM HRMC. Řízení stravovací činnosti aneb Food & Beverage management na konci 90. let. PRAHA: NFHR ČR, 1997. info
  • INDROVÁ, J. a kol. Podnikatelská činnost ve stravování a hotelnictví. Praha: VŠE, 1993. ISBN 80-7079-739-8. info
Teaching methods
Lecturing
Lecture with a video analysis
Monological (reading, lecture, briefing)
Seminar classes
Assessment methods
Written exam
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
attendance in seminars 50 %, seminar paper, final witten exam
The course is also listed under the following terms Summer 2009, Summer 2010, Summer 2011, Summer 2012, Summer 2013.
  • Enrolment Statistics (recent)
  • Permalink: https://is.slu.cz/course/opf/summer2014/KCRPMSS