CVAPPDH Practical Skills in Hotel Management

School of Business Administration in Karvina
Summer 2016
Extent and Intensity
0/0. 3 credit(s). Type of Completion: z (credit).
Guaranteed by
doc. Ing. Lubomír Schellong, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: Ing. Miroslava Kostková, Ph.D.
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
An integral part of the professionally oriented bachelor's programs is to perform professional experience in sufficient extent and degree course in hospitality is just a specific emphasis on practical theory taught. Subject practical skills in hospitality will allow students to apply their theoretical and practical knowledge in practice, especially in hotels and restaurants. In case of proven expertise and positive approach to work, the students will also be able to post job opportunities for the organization. Students receive practical training in professional activities related to the hotel industry. The purpose of practice is to confront the acquired knowledge and skills in a real life best in 3 * - 5 * hotels with the possibility to get acquainted with the functioning of all departments of the hotel. Students as future management personnel should attend practice in the area: reception and reservations, Food & Beverage, Housekeeping, economic and technical. Over the course of practice ensure an authorized employee of the professional workplace
Syllabus
  • 1. Accommodation, dining and spa facilities - classification, characteristics , specifications, categorization .
    2. Image accommodation as an organized system of complex service systems - Part 1 , of accommodation, food , feed , its individual parts - Front Office department , stretch accommodation, catering , administrative section , technical, economic , marketing, stretch additional services , additional operations , etc.
    3. Image accommodation as an organized system with a complex of services - part 2.
    4. Image accommodation as an organized system with a complex of services - Part 3 .
    5. Fundamentals of technologies used for food preparation in hotel operation and facilities catering to the latest knowledge and nutrition science , knowledge, goods and materials.
    6. Basics ease of use in catering sales centers and socio - entertainment - Part 1 , obtaining knowledge of psychology guests and staff in the hotel industry with the use of the operational and management activities , the acquisition of practical skills in the preparation of complex and unusual dishes in the calculations of new products , the organization work , finishing dishes in front of guests .
    7. Basics ease of use in catering sales centers and socio - entertainment - part 2 , the acquisition of skills in the organization of larger social events with intensive service , the ability to manage the team and organizational ability , both personally and financially secure of the extensive social events.
    8. Beverage culture - Part 1 , an assortment of beverages served in the restaurant and hotel .
    9. Bevarage culture - part 2 , an area of mixed drinks , structure and beverage menu pricing and preparation of cocktails .
    10. The international hotel industry , the process of planning , decision making, organizing, communication , motivation, control and use all the resources at the setting and achieving goals , marketing applied in international hotel and restaurant operations , application classification of accommodation and catering facilities abroad .
    11. Current world gastronomy - Part 1 , the specifics of the national cuisine , new trends in gastronomy.
    12. Current world gastronomy - Part 2 , the identification of the specific features of each national cuisine and set menu for each typical national dishes.
    13. Spa facilities - Part 1 , the potential for development of spa treatments and fitness tourism with the possibility of organizing leisure clients.
    14. Spa facilities - Part 2 , satisfying the needs of customer groups requiring special care boarding .
    15th Aspects of public buildings for accommodation and catering requirements for security functional and aesthetic quality of the object with the appropriate layout arrangement , adequate equipment , technical support tourism facilities.
Teaching methods
Laboratory work
Assessment methods
Credit
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
Students submit for credit daily practice with commentary on the fulfillment of filling professional experience and skills acquired by the structure of the subject and report on the progress of the organization of professional practice.
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/CVAPPDH