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Lecturer(s)
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Švec Roman, doc. Ing. Ph.D.
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Course content
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Full-time stud: 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). 2. Accommodation division of the hotel operation 3. F&B division of the hotel operation 4. F&B divison of the hotel operation 5. Banquet and Catering divison of the hotel operation 6. Technical divison of the hotel operation 7. Human Resources divison of the hotel operation Seminars: 1. Types of accommodation equipment 2. Operation of the accommodation division - Front Office,Porter, Housekeeping 3. Operation of the F&B division - Production, Sales 4. Offer food and beverage department of hotel operation 5. F&B commodity 6. Green Management 7. Business in the Field "Hospitality Industry"
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book), Demonstration, Projection, Activating (simulations, games, drama), E-learning, Excursion
- Semestral paper
- 15 hours per semester
- Field trip
- 3 hours per semester
- Class attendance
- 20 hours per semester
- Preparation for credit
- 25 hours per semester
- Preparation for classes
- 12 hours per semester
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Learning outcomes
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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 deparment of accommodation and food & beverage in hospitaliy services. They are able to solve problems of individual components of these companies in relation to other tourism services. Thanks to knowledge from subject SCR1 and this subject, student have a complex knowlegde about product, oranization and material and technical propositions for providing hospitality services
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Prerequisites
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Basic knowledge of course tourism 1 and tourism services 1
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Assessment methods and criteria
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Student performance assessment, Test, Seminar work
Full-time stud: Pass the final test (60% od 20 questions) Active participation on courses. Participation on cources - terms are specified on th first meeting Submission and presentation seminar thesis
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Recommended literature
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časopisy COT Business, TTG, HOREKA.
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Informační systém MOODLE.
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Beránek, J. Moderní řízení hotelového provozu. Praha, 2013. ISBN 978-80-86724-45-4.
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ČASOPIS. Hospitality and Tourism Papres. Praha: VŠH.
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Evans, N. Strategic amangement for tourism, hospitality and events.. London: Routledge, 2015.
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KŘÍŽEK, F., NEUFUS,J. Moderní hotelový management. Praha: Grada Publishing, 2011. ISBN 978-80-247-3868-0.
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Management Consulting Group, s.r.o. Pohostinství pro cestovní ruch.. Praha: MMR, 2008.
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METZ, R., GRÜNNER, H., KESSLER, T. Restaurace a host.. Praha: Europa - Sobotáles cz, 2008.
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Pantelidis, I. S. The Routledge handbook of hospitality management. London: Routledge, 2017.
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Reid, R.D., Bojnic, D.C. Hospitality marketing management. John W. and Sons, N.Y, 2001. ISBN 0-471-35462-7.
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STÁREK, V., VACULKA, J. Ubytovací úsek v oblasti cestovního ruchu.. Praha: MMR, 2008.
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Šefčík, V., Jeřábek, T. Management služeb hotelnictví a cestovního ruchu - vybrané kapitoly. Český Těšín: 2 Theta, 2017.
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Tesone, D. V. Zásady řízení pro obor hotelnictví, gastronomie a turismu. Praha: Wolters Kluwert Česká republika, 2011.
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Uysal, M., Schwart, Z., Sirakaya-Turk, E. Managtement science in hospitality and tourism.. Oakvillw: Apple Academic Press, 2016.
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