CVABPCMG International Gastronomy
School of Business Administration in KarvinaWinter 2024
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
Mgr. Klára Václavínková (seminar tutor) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: doc. Ing. Pavlína Pellešová, Ph.D. - Timetable
- Mon 8:05–9:40 VD110
- Timetable of Seminar Groups:
CVABPCMG/02: Mon 10:35–11:20 VD110, K. Václavínková - Prerequisites
- FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P) && (ROCNIK(2) || ROCNIK(3))
faculty SBA && bachelor form of study && full-time - 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 50 student(s).
Current registration and enrolment status: enrolled: 23/50, only registered: 4/50 - fields of study / plans the course is directly associated with
- Tourist Industry and Tourism (programme OPF, B_CRT)
- Course objectives
- The aim of the course is to acquire basic knowledge and skills in the field of technology of preparation and servicing of food and beverages, organization of social events, according to the latest knowledge of nutrition science. Students will get to know the gastronomic operation, production and sales processes, acquire the basics of managing a gastronomic enterprise and will be acquainted with foreign and traditional Czech cuisine and modern gastronomic trends.
- Learning outcomes
- After completing the course, the student will be able to:
- identify and summarize important features of international gastronomy;
- identify and describe current domestic and foreign gastronomic trends;
- describe the factors that influence the consumer's decision to buy the gastronomy product;
- apply managerial principles to a practical problem;
- analyze current scientific knowledge in the field of gastronomy;
- design an individualized diet plan using nutritional recommendations. - Syllabus
- . Importance of gastronomy in tourism, characteristics and its significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, culinary tourism.
2. New trends in gastronomy, experiential gastronomy, new eating styles, specific features, significance and its influence on the development of tourism in the world, the most important global gastronomic trends, foodies and their influence on changing eating habits and lifestyle.
3. Classification and management of gastronomic facilities
Characteristics, division and specifications of catering facilities, commercial and institutional catering, catering services, product quality and customer purchasing decisions in gastronomy.
4. Food and Beverages Management, classification of catering establishments, hotel catering, catering operations processes, purchasing and storage activities, production and sales, production and sales plan compilation, offer creation, food and beverage menu, gastronomic events, management of sales center activities and processes restaurant equipment, service methods and systems.
5. Characteristic features of foreign cuisines
Characteristic features of world cuisines according to geographical division, eating habits, Mediterranean cuisine, Eastern, Western, Central and Northern European cuisine, Oriental cuisine, African cuisine, English, American cuisine, Canadian and Australian cuisine, Asian cuisine, their influence on the development of modern world gastronomy .
6. Czech national and regional gastronomy
The importance and characteristic features of Czech, Moravian and Silesian gastronomy, the importance of regional gastronomy for the development of tourism.
- . Importance of gastronomy in tourism, characteristics and its significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, culinary tourism.
- Literature
- required literature
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- recommended literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Teaching methods
- Lecture Practical teaching in the Professional Center Expert lectures Excursion into operation
- Assessment methods
- Evaluation methods: Elaboration of a seminar paper and its successful defence (20% grade), 60% compulsory participation in seminars, active involvement in the department's research activities (20% grade), and written exam (60% grade).
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
- Teacher's information
- Requirements for the student: Active participation in seminars and expert lectures
elaboration and presentation of seminar work
active participation in the research of the department.
CVABPCMG International Gastronomy
School of Business Administration in KarvinaWinter 2023
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
Mgr. Klára Václavínková (seminar tutor) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: doc. Ing. Pavlína Pellešová, Ph.D. - Timetable
- Wed 10:35–12:10 VD110
- Timetable of Seminar Groups:
- Prerequisites
- FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P) && (ROCNIK(2) || ROCNIK(3))
faculty SBA && bachelor form of study && full-time - 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 50 student(s).
Current registration and enrolment status: enrolled: 23/50, only registered: 1/50 - fields of study / plans the course is directly associated with
- Tourist Industry and Tourism (programme OPF, B_CRT)
- Course objectives
- The aim of the course is to acquire basic knowledge and skills in the field of technology of preparation and servicing of food and beverages, organization of social events, according to the latest knowledge of nutrition science. Students will get to know the gastronomic operation, production and sales processes, acquire the basics of managing a gastronomic enterprise and will be acquainted with foreign and traditional Czech cuisine and modern gastronomic trends.
- Learning outcomes
- After completing the course, the student will be able to:
- identify and summarize important features of international gastronomy;
- identify and describe current domestic and foreign gastronomic trends;
- describe the factors that influence the consumer's decision to buy the gastronomy product;
- apply managerial principles to a practical problem;
- analyze current scientific knowledge in the field of gastronomy;
- design an individualized diet plan using nutritional recommendations. - Syllabus
- . Importance of gastronomy in tourism, characteristics and its significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, culinary tourism.
2. New trends in gastronomy, experiential gastronomy, new eating styles, specific features, significance and its influence on the development of tourism in the world, the most important global gastronomic trends, foodies and their influence on changing eating habits and lifestyle.
3. Classification and management of gastronomic facilities
Characteristics, division and specifications of catering facilities, commercial and institutional catering, catering services, product quality and customer purchasing decisions in gastronomy.
4. Food and Beverages Management, classification of catering establishments, hotel catering, catering operations processes, purchasing and storage activities, production and sales, production and sales plan compilation, offer creation, food and beverage menu, gastronomic events, management of sales center activities and processes restaurant equipment, service methods and systems.
5. Characteristic features of foreign cuisines
Characteristic features of world cuisines according to geographical division, eating habits, Mediterranean cuisine, Eastern, Western, Central and Northern European cuisine, Oriental cuisine, African cuisine, English, American cuisine, Canadian and Australian cuisine, Asian cuisine, their influence on the development of modern world gastronomy .
6. Czech national and regional gastronomy
The importance and characteristic features of Czech, Moravian and Silesian gastronomy, the importance of regional gastronomy for the development of tourism.
- . Importance of gastronomy in tourism, characteristics and its significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, culinary tourism.
- Literature
- required literature
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- recommended literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Teaching methods
- Lecture Practical teaching in the Professional Center Expert lectures Excursion into operation
- Assessment methods
- Evaluation methods: Elaboration of a seminar paper and its successful defence (20% grade), 60% compulsory participation in seminars, active involvement in the department's research activities (20% grade), and written exam (60% grade).
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
- Teacher's information
- Requirements for the student: Active participation in seminars and expert lectures
elaboration and presentation of seminar work
active participation in the research of the department.
CVABPCMG International Gastronomy
School of Business Administration in KarvinaWinter 2022
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
Mgr. Klára Václavínková (seminar tutor) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: doc. Ing. Pavlína Pellešová, Ph.D. - Timetable
- Wed 10:35–12:10 VD110
- Timetable of Seminar Groups:
- Prerequisites
- FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P) && (ROCNIK(2) || ROCNIK(3))
faculty SBA && bachelor form of study && full-time - 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 25 student(s).
Current registration and enrolment status: enrolled: 4/25, only registered: 0/25 - fields of study / plans the course is directly associated with
- Tourist Industry and Tourism (programme OPF, B_CRT)
- Course objectives
- The aim of the course is to acquire basic knowledge and skills in the field of technology of preparation and servicing of food and beverages, organization of social events, according to the latest knowledge of nutrition science. Students will get to know the gastronomic operation, production and sales processes, acquire the basics of managing a gastronomic enterprise and will be acquainted with foreign and traditional Czech cuisine and modern gastronomic trends.
- Learning outcomes
- After completing the course, the student will be able to:
- identify and summarize important features of international gastronomy;
- identify and describe current domestic and foreign gastronomic trends;
- describe the factors that influence the consumer's decision to buy the gastronomy product;
- apply managerial principles to a practical problem;
- analyze current scientific knowledge in the field of gastronomy;
- design an individualized diet plan using nutritional recommendations. - Syllabus
- . Importance of gastronomy in tourism, characteristics and its significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, culinary tourism.
2. New trends in gastronomy, experiential gastronomy, new eating styles, specific features, significance and its influence on the development of tourism in the world, the most important global gastronomic trends, foodies and their influence on changing eating habits and lifestyle.
3. Classification and management of gastronomic facilities
Characteristics, division and specifications of catering facilities, commercial and institutional catering, catering services, product quality and customer purchasing decisions in gastronomy.
4. Food and Beverages Management, classification of catering establishments, hotel catering, catering operations processes, purchasing and storage activities, production and sales, production and sales plan compilation, offer creation, food and beverage menu, gastronomic events, management of sales center activities and processes restaurant equipment, service methods and systems.
5. Characteristic features of foreign cuisines
Characteristic features of world cuisines according to geographical division, eating habits, Mediterranean cuisine, Eastern, Western, Central and Northern European cuisine, Oriental cuisine, African cuisine, English, American cuisine, Canadian and Australian cuisine, Asian cuisine, their influence on the development of modern world gastronomy .
6. Czech national and regional gastronomy
The importance and characteristic features of Czech, Moravian and Silesian gastronomy, the importance of regional gastronomy for the development of tourism.
- . Importance of gastronomy in tourism, characteristics and its significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, culinary tourism.
- Literature
- required literature
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- recommended literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Teaching methods
- Lecture Practical teaching in the Professional Center Expert lectures Excursion into operation
- Assessment methods
- Evaluation methods: Elaboration of a seminar paper and its successful defence (20% grade), 60% compulsory participation in seminars, active involvement in the department's research activities (20% grade), and written exam (60% grade).
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
- Teacher's information
- Requirements for the student: Active participation in seminars and expert lectures
elaboration and presentation of seminar work
active participation in the research of the department.
CVABPCMG International Gastronomy
School of Business Administration in KarvinaWinter 2021
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Peter Krupka (lecturer)
Mgr. Klára Václavínková (seminar tutor) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: doc. Ing. Pavlína Pellešová, Ph.D. - Timetable
- Wed 8:05–9:40 VD110
- Timetable of Seminar Groups:
CVABPCMG/02: Wed 10:35–11:20 VD110, K. Václavínková - Prerequisites
- FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P)
faculty SBA && bachelor form of study && full-time - 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 60 student(s).
Current registration and enrolment status: enrolled: 0/60, only registered: 0/60 - fields of study / plans the course is directly associated with
- Tourist Industry and Tourism (programme OPF, B_CRT)
- Course objectives
- The aim of the course is to acquire basic knowledge and skills in the field of technology of preparation and servicing of food and beverages, organization of social events, according to the latest knowledge of nutrition science. Students will get to know the gastronomic operation, production and sales processes, acquire the basics of managing a gastronomic enterprise and will be acquainted with foreign and traditional Czech cuisine and modern gastronomic trends.
- Learning outcomes
- After completing the course, the student will be able to:
- identify and summarize important features of international gastronomy;
- identify and describe current domestic and foreign gastronomic trends;
- describe the factors that influence the consumer's decision to buy the gastronomy product;
- apply managerial principles to a practical problem;
- analyze current scientific knowledge in the field of gastronomy;
- design an individualized diet plan using nutritional recommendations. - Syllabus
- 1. Importance of gastronomy in tourism, gastroturism
Gastronomy? characteristics and significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, gastroturism, culinary tourism.
2. New trends in gastronomy, experiential and regional gastronomy
Characteristics of experiential gastronomy, specific features, division, importance and its influence on the development of tourism in the world and in our country, successful concepts, the world's most important gastronomic trends, foodies and their influence on changing eating habits and lifestyle. 3. Characteristic features of foreign cuisines
Characteristic features of world foreign cuisines, Mediterranean cuisine of France, Italy, cuisine of Eastern Europe and the Balkans, Oriental cuisine, African cuisine, cuisine of North and South America and Australia, Asian cuisine, their influence on the development of modern world gastronomy. 4. Classification and management of gastronomic facilities
Characteristics, division and specification of gastronomic facilities, commercial and institutional catering, gastronomic services, Food and Beverages Management, hotel catering, catering department processes? purchasing and storage activities, production and sales, compilation of production and sales plan, offer? creation and form, food and beverage menu, management of gastronomic events 5. Basics of technological food preparation, rational nutrition, differentiated eating
Food preparation technology? division, characteristics, modern technological procedures, technical and technological equipment of the production part of the catering facility, new trends in food preparation, characteristics and importance of rational nutrition, differentiated catering? significance, division, characteristics of individual approaches, new trends, introduction into the offer of restaurant facilities 6. Beverage culture and service
Importance of beverage culture in gastronomy, classification of beverages, characteristics of assortment groups of beverages, sommelier, mixology, baristics, tea culture, modern trends in beverages, management of activities and processes of restaurant sales center, methods and systems of service in sales center.
- 1. Importance of gastronomy in tourism, gastroturism
- Literature
- required literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- recommended literature
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- KREJČÍ, P. a V. FORMAN. Základy technologie přípravy pokrmů. Zlín: Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-399-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Teaching methods
- Lecture Practical training in the Professional Center Expert lectures
- Assessment methods
- Assessment methods: Elaboration of seminar work and its successful defense (10% of evaluation), 60% compulsory participation in seminars (10% of evaluation), active participation in research activities of the department (20% of evaluation), written exam (60% of evaluation).
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
- Teacher's information
- Requirements for the student:
Active participation in seminars and expert lectures
elaboration and presentation of seminar work
active participation in the research of the department.
CVABPCMG International Gastronomy
School of Business Administration in KarvinaWinter 2020
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Peter Krupka (lecturer)
Ing. Miroslava Kostková, Ph.D. (seminar tutor) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: doc. Ing. Pavlína Pellešová, Ph.D. - Timetable
- Wed 8:55–10:30 VD110
- Timetable of Seminar Groups:
- Prerequisites
- FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P)
faculty SBA && bachelor form of study && full-time - Course Enrolment Limitations
- The course is also offered to the students of the fields other than those 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
- Tourist Industry and Tourism (programme OPF, B_CRT)
- Course objectives
- The aim of the course is to acquire basic knowledge and skills in the field of technology of preparation and servicing of food and beverages, organization of social events, according to the latest knowledge of nutrition science. Students will get to know the gastronomic operation, production and sales processes, acquire the basics of managing a gastronomic enterprise and will be acquainted with foreign and traditional Czech cuisine and modern gastronomic trends.
- Learning outcomes
- After completing the course, the student will be able to:
- identify and summarize important features of international gastronomy;
- identify and describe current domestic and foreign gastronomic trends;
- describe the factors that influence the consumer's decision to buy the gastronomy product;
- apply managerial principles to a practical problem;
- analyze current scientific knowledge in the field of gastronomy;
- design an individualized diet plan using nutritional recommendations. - Syllabus
- 1. Importance of gastronomy in tourism, gastroturism
Gastronomy? characteristics and significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, gastroturism, culinary tourism.
2. New trends in gastronomy, experiential and regional gastronomy
Characteristics of experiential gastronomy, specific features, division, importance and its influence on the development of tourism in the world and in our country, successful concepts, the world's most important gastronomic trends, foodies and their influence on changing eating habits and lifestyle. 3. Characteristic features of foreign cuisines
Characteristic features of world foreign cuisines, Mediterranean cuisine of France, Italy, cuisine of Eastern Europe and the Balkans, Oriental cuisine, African cuisine, cuisine of North and South America and Australia, Asian cuisine, their influence on the development of modern world gastronomy. 4. Classification and management of gastronomic facilities
Characteristics, division and specification of gastronomic facilities, commercial and institutional catering, gastronomic services, Food and Beverages Management, hotel catering, catering department processes? purchasing and storage activities, production and sales, compilation of production and sales plan, offer? creation and form, food and beverage menu, management of gastronomic events 5. Basics of technological food preparation, rational nutrition, differentiated eating
Food preparation technology? division, characteristics, modern technological procedures, technical and technological equipment of the production part of the catering facility, new trends in food preparation, characteristics and importance of rational nutrition, differentiated catering? significance, division, characteristics of individual approaches, new trends, introduction into the offer of restaurant facilities 6. Beverage culture and service
Importance of beverage culture in gastronomy, classification of beverages, characteristics of assortment groups of beverages, sommelier, mixology, baristics, tea culture, modern trends in beverages, management of activities and processes of restaurant sales center, methods and systems of service in sales center.
- 1. Importance of gastronomy in tourism, gastroturism
- Literature
- required literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- recommended literature
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- KREJČÍ, P. a V. FORMAN. Základy technologie přípravy pokrmů. Zlín: Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-399-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Teaching methods
- Lecture Practical training in the Professional Center Expert lectures
- Assessment methods
- Assessment methods: Elaboration of seminar work and its successful defense (10% of evaluation), 60% compulsory participation in seminars (10% of evaluation), active participation in research activities of the department (20% of evaluation), written exam (60% of evaluation).
- 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
- Requirements for the student:
Active participation in seminars and expert lectures
elaboration and presentation of seminar work
active participation in the research of the department.
CVABPCMG International Gastronomy
School of Business Administration in KarvinaWinter 2019
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Peter Krupka (lecturer)
Ing. Miroslava Kostková, Ph.D. (seminar tutor) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina - Prerequisites (in Czech)
- FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P)
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Tourist Industry and Tourism (programme OPF, B_CRT)
- Syllabus (in Czech)
- 1. Význam gastronomie v cestovním ruchu, gastroturismus
Gastronomie ? charakteristika a význam, historický vývoj a formování mezinárodních kuchyní, specifikace nejvýznamnějších představitelů světových kuchyní, společné charakteristiky a odlišnosti, vlivy, význam mezinárodní gastronomie pro cestovní ruch, gastroturismus, kulinářský cestovní ruch.
2. Nové trendy v gastronomii, zážitková a regionální gastronomie
Charakteristika zážitkové gastronomie, specifické znaky, dělení, význam a její vliv na rozvoj turismu ve světě i u nás, úspěšné koncepty, nejvýznamnější světové gastronomické trendy, foodies a jejich vliv na změnu stravovacích zvyklostí a životní styl.
3. Charakteristické znaky cizích kuchyní
Charakteristické znaky světových zahraničních kuchyní, středomořská kuchyně Francie, Itálie, kuchyně východní Evropy a Balkánu, orientální kuchyně, africká kuchyně, kuchyně Severní a Jižní Ameriky a Austrálie, asijské kuchyně, jejich vliv na vývoj moderní světové gastronomie.
4. Klasifikace a management gastronomických zařízení
Charakteristika, dělení a specifikace gastronomických zařízení, komerční a institucionální stravování, gastronomické služby, Food and Beverages Management, hotelové stravování, procesy stravovacího úseku ? nákupní a skladovací činnost, výroba a odbyt, sestavování výrobního a prodejního plánu, nabídka ? tvorba a forma, jídelní a nápojový lístek, řízení gastronomických akcí.
5. Základy technologické přípravy pokrmů, racionální výživa, diferencované stravování
Technologie přípravy pokrmů ? rozdělení, charakteristika, moderní technologické postupy, technické a technologické zařízení výrobní části stravovacího zařízení, nové trendy v přípravě pokrmů, charakteristika a význam racionální výživy, diferencované stravování ? význam, rozdělení, charakteristika jednotlivých přístupů, nové trendy, zavádění do nabídky restauračních zařízení.
6. Nápojová kultura a servis
Význam nápojové kultury v gastronomii, klasifikace nápojů, charakteristika sortimentních skupin nápojů, sommelierství, mixologie, baristika, čajová kultura, moderní trendy v nabídce nápojů, řízení činností a procesů odbytového střediska restauračního zařízení, způsoby a systémy obsluhy v odbytovém středisku.
- 1. Význam gastronomie v cestovním ruchu, gastroturismus
- Literature
- required literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- recommended literature
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- KREJČÍ, P. a V. FORMAN. Základy technologie přípravy pokrmů. Zlín: Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-399-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
CVABPCMG Mezinárodní gastronomie
School of Business Administration in KarvinaWinter 2018
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
doc. RNDr. Michal Krupka, Ph.D. (lecturer) - 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. - Course Enrolment Limitations
- The course is offered to students of any study field.
- Literature
- required literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- recommended literature
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- KREJČÍ, P. a V. FORMAN. Základy technologie přípravy pokrmů. Zlín: Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-399-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
CVABPCMG International Gastronomy
School of Business Administration in KarvinaSummer 2020
The course is not taught in Summer 2020
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Peter Krupka (lecturer)
Ing. Miroslava Kostková, Ph.D. (seminar tutor) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina - Prerequisites (in Czech)
- FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P)
- 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
- Tourist Industry and Tourism (programme OPF, B_CRT)
- Syllabus (in Czech)
- 1. Význam gastronomie v cestovním ruchu, gastroturismus
Gastronomie ? charakteristika a význam, historický vývoj a formování mezinárodních kuchyní, specifikace nejvýznamnějších představitelů světových kuchyní, společné charakteristiky a odlišnosti, vlivy, význam mezinárodní gastronomie pro cestovní ruch, gastroturismus, kulinářský cestovní ruch.
2. Nové trendy v gastronomii, zážitková a regionální gastronomie
Charakteristika zážitkové gastronomie, specifické znaky, dělení, význam a její vliv na rozvoj turismu ve světě i u nás, úspěšné koncepty, nejvýznamnější světové gastronomické trendy, foodies a jejich vliv na změnu stravovacích zvyklostí a životní styl.
3. Charakteristické znaky cizích kuchyní
Charakteristické znaky světových zahraničních kuchyní, středomořská kuchyně Francie, Itálie, kuchyně východní Evropy a Balkánu, orientální kuchyně, africká kuchyně, kuchyně Severní a Jižní Ameriky a Austrálie, asijské kuchyně, jejich vliv na vývoj moderní světové gastronomie.
4. Klasifikace a management gastronomických zařízení
Charakteristika, dělení a specifikace gastronomických zařízení, komerční a institucionální stravování, gastronomické služby, Food and Beverages Management, hotelové stravování, procesy stravovacího úseku ? nákupní a skladovací činnost, výroba a odbyt, sestavování výrobního a prodejního plánu, nabídka ? tvorba a forma, jídelní a nápojový lístek, řízení gastronomických akcí.
5. Základy technologické přípravy pokrmů, racionální výživa, diferencované stravování
Technologie přípravy pokrmů ? rozdělení, charakteristika, moderní technologické postupy, technické a technologické zařízení výrobní části stravovacího zařízení, nové trendy v přípravě pokrmů, charakteristika a význam racionální výživy, diferencované stravování ? význam, rozdělení, charakteristika jednotlivých přístupů, nové trendy, zavádění do nabídky restauračních zařízení.
6. Nápojová kultura a servis
Význam nápojové kultury v gastronomii, klasifikace nápojů, charakteristika sortimentních skupin nápojů, sommelierství, mixologie, baristika, čajová kultura, moderní trendy v nabídce nápojů, řízení činností a procesů odbytového střediska restauračního zařízení, způsoby a systémy obsluhy v odbytovém středisku.
- 1. Význam gastronomie v cestovním ruchu, gastroturismus
- Literature
- required literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- recommended literature
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- KREJČÍ, P. a V. FORMAN. Základy technologie přípravy pokrmů. Zlín: Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-399-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
CVABPCMG Mezinárodní gastronomie
School of Business Administration in KarvinaSummer 2019
The course is not taught in Summer 2019
- Extent and Intensity
- 2/1/0. 5 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Ing. Miroslava Kostková, Ph.D. (lecturer)
doc. RNDr. Michal Krupka, Ph.D. (lecturer) - Guaranteed by
- Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina - Course Enrolment Limitations
- The course is offered to students of any study field.
- Literature
- required literature
- KOSTKOVÁ, M. a K. ŠTINDLOVÁ. Gastronomie. Studijní opora. Karviná: SU OPF. (k dispozici na, 2016. info
- POLÁČEK, Jiří. Mezinárodní gastronomie: distanční studijní opora. Karviná: Slezská univerzita v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN 978-80-7248-769-1. info
- MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2. info
- recommended literature
- METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4. info
- ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2. info
- KREJČÍ, P. a V. FORMAN. Základy technologie přípravy pokrmů. Zlín: Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-399-4. info
- DITTNER, P. Dimension of the Hospitality Industry. 3. ed. New York: Wiley, 2002. ISBN 978-0-471-38479-3. info
- ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6. info
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
- Enrolment Statistics (recent)