ULGATL0027 Technical equipment of spa

Faculty of Philosophy and Science in Opava
Winter 2014
Extent and Intensity
1/1/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Alexandr Burda (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Guaranteed by
Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
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 the students of the principles for materially-technical equipment of premises of catering, hotel and spa establishments (gastronomy equipment, storage, heating, wiring, gas installation, air-conditioning system, etc.) from the point of view of construction and installation disposal. The students will get acquainted with the technical equipment of premises, particular types of devices for mechanical and thermal processing of foodstuffs and dishes, their arrangement, sales departments, as well as principles of safety at work. Hence the students will have the general knowledge of technical section functioning and will be able to choose modern, progressive gastronomic equipment considering technical as well as economic viewpoint. The students will also get acquainted with the principles of occupational health and safety, principles of fire safety, ecology of spa establishments, waste disposal and recycling. Basic knowledge will be supplemented with visits and excursions in new top-class establishments.
Syllabus
  • 1. Characteristics of technical section
    2. Engineering equipment of the premises
    3. Guests safety and protection of their property
    4. Technological and technical devices
    5. Large scale technological devices for processing section equipment
    6. Sales departments
    7. Other technical equipment of sales departments
    8. Technologies for spa section providing medical care
    9. Multimedia technologies and their use
    10. Waste disposal, ecology of premises, cleaning technical equipment
    11. Technical equipment maintaining
    12. Supplying and storage
Literature
    recommended literature
  • KOL. AUTORŮ NFHR. Hotely a jejich řízení. Praha: NFHR ČR, 1999. info
  • KNOP, K. A KOL. Lázeňství - ekonomika a management. Praha: Grada Publishing, 1999. ISBN 80-7169-717-6. info
  • CÓN, F. Zařízení provozoven v kostce. Praha: Ratio, 1999. info
  • ČERNÝ, J., KRUPIČKA, J. Moderní hotel. Úvaly: Ratio, 1998. info
  • BERÁNEK, J., KOTEK, P. Řízení hotelového provozu. Praha: Grada, 1996. ISBN 80-7169-400-2. info
  • INDROVÁ, J. a kol. Podnikatelská činnost ve stravování a hotelnictví. Praha: VŠE, 1993. ISBN 80-7079-739-8. info
  • DLABAL, S. Interiéry v pohostinství. Praha: Merkur, 1988. info
  • DLABAL, J. Zařízení provozoven. Praha: Merkur, 1988. info
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
* test in the extent of the given literature and the content of lectures and seminars
The course is also listed under the following terms Winter 2008, Winter 2009, Winter 2010, Winter 2011, Winter 2012, Winter 2013, Winter 2015, Winter 2016.
  • Enrolment Statistics (Winter 2014, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2014/ULGATL0027