CVAPGAS Gastronomy 2 - Service

School of Business Administration in Karvina
Winter 2016
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
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
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
The course is also listed under the following terms Summer 2015, Summer 2016, Summer 2017, Winter 2017, Summer 2018, Winter 2018, Summer 2019.
  • Enrolment Statistics (Winter 2016, recent)
  • Permalink: https://is.slu.cz/course/opf/winter2016/CVAPGAS