CVAPMSS Catering Management

School of Business Administration in Karvina
Summer 2016
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)
Anna Wenzelová (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Ing. Miroslava Kostková, Ph.D. (seminar tutor)
Ing. Peter Krupka (seminar tutor)
Ing. Pavlína Sonnková (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
Contact Person: Ing. Miroslava Kostková, Ph.D.
Prerequisites
The completion of the course requires completion of the course Management.
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 operation of the food service at the premises caterers. The main topics of the course is providing food services, equipment and menu range. Students are introduced to control the activity of production and sales, food and beverage management of the hotel facilities and realizing various gastronomy events.
Syllabus
  • 1. Development of hospitality services and catering position in society.
    2. Importance of gastronomy, catering services characterization and classification of catering equipment.
    3. Business in gastronomy, gastronomic enterprises operating methods and modern trends.
    4. Management of catering services in the hotel and restaurant.
    5. Purchasing and culinary warehousing activity.
    6. Management of the production center. Organizational structure, personnel, activities.
    7. Process management of the production center.
    8. Sales management in the gastronomy.
    9. Production and sales program of the gastronomy, build menus.
    10. Control activities in catering of the hotel.
    11. New trends in gastronomy. Experience gastronomy, ethnic restaurants.
    12. Marketing in gastronomy.
    13. Quality catering services.
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
  • PATÚŠ, P., GÚČIK, M. Manažment ubytovacej prevádzky hotela. B.Bystrica: Trian, 2005. ISBN 80-88945-81-X. info
  • BERÁNEK, J. Provozujeme pohostinství a ubytování. Praha: Grada Publishing, 2004. ISBN 80-86724-02-6. info
  • GÚČIK, M., PATÚŠ, P. Cena a cenová politika v hotelierstve a pohostinstve. B. Bystrica: EF UMB, 1997. ISBN 80-967649-2-6. info
    recommended literature
  • METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
  • ČERNÝ, J., KRUPIČKA, J. Moderní hotel. Úvaly: Ratio, 2004. ISBN 80-86351-07-6. info
  • BERÁNEK, J., KOTEK, P. Řízení hotelového provozu. Vyd. IV. Praha: Grada, 2004. ISBN 80-7169-400-2. 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
Teaching methods
Lecturing
Lecture with a video analysis
Laboratory work
Lectures, tutorial sessions, regularly assigned and evaluated home tasks.
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 2015, Summer 2017, Summer 2018, Summer 2019.
  • Enrolment Statistics (Summer 2016, recent)
  • Permalink: https://is.slu.cz/course/opf/summer2016/CVAPMSS