| Course title | Hospitality and Gastronomy |
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| Course code | KOD/HG |
| Organizational form of instruction | Lecture + Lesson |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 4 |
| Language of instruction | Czech |
| Status of course | Compulsory-optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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Topics of lectures: 1. Introduction to the subject, basic terminology used. 2. History and development of hospitality and hospitality. 3. Typology and specifics of operation of hotel and restaurant facilities. 4. Management of hotel and restaurant facilities and their organizational structure. 5. Operation and management of the accommodation section - reception. 6. Operation and management of the accommodation section - hotel hall and housekkeping. 7. Operation and management of the catering section - production part. 8. Operation and management of the catering section - sales part. 9. Operation and management of the technical department. 10. Operation and management of the economic and business department. 11. Personnel management in hotel and restaurant operations. 12. Hygiene and HACCP in hotel operations. 13. Green management in hotel operations. 14. Specifics of business in hotel and restaurant operations.
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| Learning activities and teaching methods |
| unspecified |
| Learning outcomes |
| Prerequisites |
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unspecified
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| Assessment methods and criteria |
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unspecified
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| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
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