CVABPCMG International Gastronomy

School of Business Administration in Karvina
Winter 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:
CVABPCMG/01: Wed 13:05–13:50 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: 24/50, only registered: 1/50
fields of study / plans the course is directly associated with
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.
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.
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022.

CVABPCMG International Gastronomy

School of Business Administration in Karvina
Winter 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:
CVABPCMG/01: Wed 12:15–13:00 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 25 student(s).
Current registration and enrolment status: enrolled: 14/25, only registered: 0/25
fields of study / plans the course is directly associated with
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.
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.
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2023.

CVABPCMG International Gastronomy

School of Business Administration in Karvina
Winter 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/01: Wed 9:45–10:30 VD110, K. Václavínková
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: 7/60, only registered: 0/60
fields of study / plans the course is directly associated with
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.
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.
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2020, Winter 2022, Winter 2023.

CVABPCMG International Gastronomy

School of Business Administration in Karvina
Winter 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:
CVABPCMG/01: Wed 10:35–11:20 VD110, M. Kostková
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
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.
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.
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2021, Winter 2022, Winter 2023.

CVABPCMG International Gastronomy

School of Business Administration in Karvina
Winter 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
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.
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.
The course is also listed under the following terms Winter 2018, Winter 2020, Winter 2021, Winter 2022, Winter 2023.

CVABPCMG Mezinárodní gastronomie

School of Business Administration in Karvina
Winter 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.
The course is also listed under the following terms Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.

CVABPCMG International Gastronomy

School of Business Administration in Karvina
Summer 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
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.
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.
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.

CVABPCMG Mezinárodní gastronomie

School of Business Administration in Karvina
Summer 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.
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.
  • Enrolment Statistics (recent)