OPF:CVAPGAS Gastronomy 2 - Service - Course Information
CVAPGAS Gastronomy 2 - Service
School of Business Administration in KarvinaSummer 2017
- Extent and Intensity
- 2/1/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Klára Štindlová (lecturer)
Ing. Klára Štindlová (seminar tutor)
Ing. Jakub Vacha (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
- 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
- Hotel Industry (programme OPF, B6503GAHOT)
- Course objectives
- The course is aimed at acquiring knowledge sales service centers in catering and socio-entertainment businesses. Students will learn about equipment businesses, focusing on inventory used in the area of service, professional demeanor, organizational skills, knowledge, technology ease of use with practical skills that will be used in operational and management activities.
- Syllabus
- 1. Social rules, requirements for worker in the service
2. Sanitary regulations, aesthetics, safety sales centers
3. Behavior in a restaurant - dining table setting
4. Inventory individual distribution centers
5. Preparation for operation
6. Technique easy operation
7. breakfast
8. Operating systems - Labour Organization
9. Methods of operations in different centers
10. Beverage
11. Catering rules
12. Methods offers and sales - 1 - part
13. Methods offers and sales - 2 part
- 1. Social rules, requirements for worker in the service
- Literature
- required literature
- BUREŠOVÁ, P., ZIMÁKOVÁ, B. Gastronomické služby - servis. VŠH: Praha, 2010. ISBN 978-80-87411-06-3. info
- SALAČ, G. Stolničení. Praha: Fortuna, 2006. ISBN 80-7168-752-9. info
- ŠPAČEK, L. Velká kniha etikety. Praha. Mladá fronta, 2005. ISBN 80-204-1333-2. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- ŠEVČÍK, L., DVOŘÁK, I. Sommelierství - umění podávat víno. Praha: Grada Publishing, 2002. ISBN 80-247-0188-X. info
- ASČR. Sommelier, povolání budoucnosti. Praha: Triangl, 2001. ISBN 80-903079-1-6. info
- VÍTKOVÁ, M. Kultura stolování. Hradec Králové: Univerzita Hradec Králové, 1999. ISBN 80-7041-579-7. info
- SALAČ, G. Moderní obsluha. Praha: Fortuna, 1999. ISBN 80-7032-961-0. info
- ČERNÝ, J., KRUPIČKA,J. Moderní hotel. Úvaly: Ratio, 1998. ISBN 80-86351-07-6. info
- ČERNÝ, J. Moderní obsluha. Praha: IQ, 1997. info
- recommended literature
- Pehle, T. Lexikon aperitivy a digestivy. Rebo Produktion, 2006. ISBN 80-7234-505-2. info
- KRAJČOVÁ, J. Zbožíznalství. Praha: VŠH, 2005. ISBN 978-80-86578-51-4. info
- MIKŠOVIC, A. Bar provoz a produkt. Olomouc: Sdružení PDN, 1999. ISBN 80-238-3789-3. info
- KELBLOVÁ, M. Encyklopedie nápojů. Praha: Grada, 1996. info
- BRÁZDOVÁ, D. Zásady společenského chování. Praha, ROAD, 1991. ISBN 80-85385-09-0. info
- Teaching methods
- Lecturing
Seminar classes - Assessment methods
- Test
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
- Teacher's information
- https://elearning.opf.slu.cz/course/view.php?id=247
attendance in seminars 80 %, seminar paper, final oral exam
- Enrolment Statistics (Summer 2017, recent)
- Permalink: https://is.slu.cz/course/opf/summer2017/CVAPGAS