Course: Hospitality Services

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Course title Hospitality Services
Course code KOD/KPUSZ
Organizational form of instruction Lecture
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 3
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)
  • Švec Roman, doc. Ing. Ph.D.
Course content
Lectures: 1. Management and organization of hotel operations (activities of accommodation equipment, accommodation equipment organizational structure, methods operated for business in hotels and restaurants, state control).Types of accommodation equipment. Operation of the accommodation division - Front Office,Porter, Housekeeping 2. Accommodation division of the hotel operation 3. F&B division of the hotel operation. F&B divison of the hotel operation. Banquet and Catering divison of the hotel operation. Operation of the F&B division - Production, Sales. Offer food and beverage department of hotel operation. F&B commodity 4. Technical divison of the hotel operation. Human Resources divison of the hotel operation. Green Management. Business in the Field "Hospitality Industry"

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Work with text (with textbook, with book), Demonstration, Projection, Activating (simulations, games, drama), E-learning, Excursion
  • Preparation for classes - 20 hours per semester
  • Class attendance - 6 hours per semester
  • Semestral paper - 20 hours per semester
  • Preparation for credit - 29 hours per semester
Learning outcomes
The course introduced students to the importance and hotel accommodation services in tourism. Students will gain knowledge of the historical development of these services, their interactions to tourism services, accommodation services classifications, the current situation in this field and new developments in the accommodation services.
Students understand the basic elements in the service of accommodation and catering services and are able to solve problems of running the individual components of these companies in relation to other tourism services.
Prerequisites
Basics of hospitality on the level of courses CR1 and SCR1.

Assessment methods and criteria
Oral examination

Part-time study: Pass the final test Participation on cources - terms are specified on th first meeting
Recommended literature
  • Informační systém MOODLE.
  • Beránek, J. Moderní řízení hotelového provozu. Praha, 2013. ISBN 978-80-86724-45-4.
  • Beránek, J. Provozujeme pohostinství a ubytování.. Praha: magConsulting, 2004.
  • Evans, N. Strategic management for tourism, hospitality and events. London: Routledge, 2015. ISBN 978-0-415-83724-8.
  • KŘÍŽEK, F., NEUFUS,J. Moderní hotelový management. Praha: Grada Publishing, 2011. ISBN 978-80-247-3868-0.
  • Management Consulting Group, s.r.o. Pohostinství pro cestovní ruch.. Praha: MMR, 2008.
  • METZ, R., GRÜNNER, H., KESSLER, T. Restaurace a host.. Praha: Europa - Sobotáles cz, 2008.
  • Pantelidis, I. S. The Routledge handbook of hospitality management. London: Routledge, 2017. ISBN 978-7-738-07146-9.
  • STÁREK, V., VACULKA, J. Ubytovací úsek v oblasti cestovního ruchu.. Praha: MMR, 2008.
  • Šefčík, V., Jeřábek, T. Management služeb hotelnictví a cestovního ruchu - vybrané kapitoly. Český Těšín: 2 Theta, 2017. ISBN 978-80-86380-84-1.
  • Tesone, D. V. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwert Česká republika, 2011.
  • Uysal, M., Schwart, Z., Sirakaya-Turk, E. Managtement science in hospitality and tourism.. Oakvillw: Apple Academic Press, 2016. ISBN 978-1-926895-71-0.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Economics Study plan (Version): Management of Commerce (4) Category: Economy 2 Recommended year of study:2, Recommended semester: Summer