OPF:CVABPRHP Hotel operation management - Course Information

CVABPRHP Hotel operation management

Extent and Intensity

2/1/0. 5 credit(s). Type of Completion: zk (examination).

Teacher(s)

Ing. Miroslava Kostková, Ph.D. (lecturer)
doc. Ing. Lubomír Schellong, Ph.D. (lecturer)
Ing. Miroslava Kostková, Ph.D. (seminar tutor)

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.

Timetable

Tue 10:35–12:10 VC010

• Timetable of Seminar Groups:

CVABPRHP/01: Tue 12:15–13:00 VC010, except Tue 8. 10. ; and Thu 3. 10. 9:00–10:00 VC010, M. Kostková

Prerequisites

FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P)
The course may be enrolled independently on other courses.

Course Enrolment Limitations

The course is only offered to the students of the study fields the course is directly associated with.

The capacity limit for the course is 30 student(s).
Current registration and enrolment status: enrolled: 0/30, only registered: 0/30

fields of study / plans the course is directly associated with

• Business Economics and Management (programme OPF, B_EKOMAN, specialization Hotel Management)

Course objectives

The course is focused on acquiring basic knowledge about hotel management and operations of other accommodation facilities. It presents students with accommodation facilities as an organized system providing guests with comprehensive services (accommodation, catering , complementary wellness and leisure activities , etc.). The aim of the course is to acquaint students with the processes managing all departments of the hotel. The course provides knowledge of the hotel business, gastronomy and spa, creation and promotion of the hotel product. Students will learn about the organization of conference services, social gastronomic events and creation an offer related to spa services.

Syllabus

• 1. Methods of accommodation facilities management, organization and process management in the hotel business
  2. Classification and categorization of accommodation facilities
  3. Characteristics and hotel operation management, organizational structure, administrative activities and technical department of the hotel
  4. Organization and management of spa facilities, spa hotel management
  5. Accommodation department of the hotel, concierge and reception services
  6. Distribution systems in the hotel business, hotel booking activities
  7. Marketing in the hotel business and marketing communications
  8. Department of rooms, housekeeping
  9. Care of guests with specific requirements
  10. Management of catering services in the hotel
  11. Organization of hotel social and gastronomic events, organization of congresses and conferences
  12. Offer of additional services of the hotel, hotel events and animation, wellness and spa services
  13. New trends in the hotel business
  

Literature

required literature
• KOSTKOVÁ, M. Management hotelového provozu. Karviná: SU OPF, 2011. ISBN 978-80-7248-633-5. info
• NEUFUS, J a F. KŘÍŽEK. Moderní hotelový management. Praha: Grada Publishing, 2011. ISBN 978-80-247-3868-0. info
• MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
• BERÁNEK, J. a P. KOTEK. Řízení hotelového provozu. Praha: Grada Publishing, 2007. ISBN 80-86724-30-0. info
• ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
• KIRÁĽOVÁ, A. Marketing hotelových služeb. II. Praha: Ekopress, 2006. ISBN 80-86929-05-1. info

recommended literature
• PATÚŠ, P. a M. GÚČIK. Manažment prevádzky pohostinského zariadenia. Banská Bystrica: Slovak-Swiss Tourism, 2011. ISBN 80-89090-84-6. info
• BUREŠOVÁ, P. Banketní a cateringové služby. Praha: VŠH, 2010. ISBN 978-80-87411-11-7. info
• HASSANIEN, A., C. DALE a A. CLARKE. Hospitality Business Development. Oxford: Elsevier L.t.d., 2010. ISBN 978-1-85617-69-5. info
• SHEELA, A. M. Economics of Hotel Management. New Delhi: New Age International Ltd., 2008. ISBN 978-81-2241-419-6. info
• 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
• ORIEŠKA, J. Kongresový cestovný ruch. Banská Bystrica: UMB EkF, 2001. ISBN 80-8055-516-8. info

Teaching methods

Lecturing
Interactive lecture
Lecture with a video analysis
Seminar classes

Assessment methods

Grade
Written exam
Seminar work

Language of instruction

Czech

Further comments (probably available only in Czech)

Study Materials
The course can also be completed outside the examination period.

Teacher's information

a seminar work, active participation in seminars, 60% obligatory attendance, written exam

Activity	Difficulty [h]
Ostatní studijní zátěž	45
Přednáška	26
Seminář	13
Účast na výuce	25
Zkouška	40
Summary	149

• Enrolment Statistics (Winter 2019, recent)
  
• Permalink: https://is.slu.cz/course/opf/winter2019/CVABPRHP