|
Lecturer(s)
|
-
Škodová Parmová Dagmar, doc. Dr. Ing.
|
|
Course content
|
Lectures: Operation and management of the hotel: 1. Legal business conditions in the catering and hotel industry; 2. The system of providing services in tourism, creation of concept (mission, vision, strategy) and the business plan; 3. Typology of guests; 4. Selection and management of human resources, management styles; 5. Marketing - the issue of supply, communication, distribution and pricing policies, packaging, programming, cooperation and problems of people in the process of providing services; 6. Yield Management - cost and capacity optimization of profit; 7. Distribution of the hotel - the accommodation part of the catering, technical support facilities and special services; 8. Top management and management of individual parts; 9. Operational management activities; a) Keeping records of guests; b) Keeping records of orders and reservation systems; c) Transfers to state or municipal treasury, tax issues; d) Accounting and budgeting; 10. Special activities; a) Segmentation and creating offers for specific groups; b) The animation program; c) Planning of events; d) Creation of seasonal offers; 11. Additional activities; a) Exchange; b) Information and advice; 12. Operation and management of catering business / marketing centers, hotels (specific); 13. Managing service quality in tourism enterprises: Uniform classification; Certification; Normalization; Chains and networks; Franchising. Hygienic standards and HACCP issues. 14. Integration of business travel services to destinations offer an integrated concept: Destination management; Associations and clubs; Role of state and local governments. Seminars: 1. Methods of guests and employees typology; 2. Enter a group project for 5 - 12 students (project for the commercial use of the selected and specified areas in a specific destination); 3. Testing of creativity and personal characteristics of members of research teams, preparation of cooperation in teams; 4. Creating a business plan - the examples; 5. Calculations costing in the catering and hotel industry; 6. Specification and analysis of current trends in gastronomy and hotel industry; 7. Presentation techniques and different types of presentations - theoretical preparation; 8. Special excursions to two selected hotels; 9.-14. Presentation and evaluation of projects.
|
|
Learning activities and teaching methods
|
Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming)
- Preparation for credit
- 28 hours per semester
- Preparation for classes
- 25 hours per semester
- Class attendance
- 22.5 hours per semester
- Semestral paper
- 42 hours per semester
- Preparation for exam
- 28 hours per semester
|
|
Learning outcomes
|
The main aim of the subject is to introduce hotel as a firm, which is offering a variety of main and additional services in tourism. Management of services in accommodation, in food and beverage, and in additional services. Product creation. Modern methods of hotel and gastronomy management. Vertical cooperation in hotelery. Software support in hotelery and gastronomy. Quality management. Event management in hotelery. Yield management in hotel services. Practical part is connected with excursions in selected firms, lectures and discussions with experts from practice.
Students understand the basic principles of management of hotels, restaurants and other establishments providing tourism services, they are able to offer a comprehensive project to develop tourism services, prepare plans of action and calculate them.
|
|
Prerequisites
|
Providing Services in Tourism.
|
|
Assessment methods and criteria
|
Oral examination, Written examination, Seminar work
Credit Requirements: Seminary work (business plan, project documentation for the use of subsidy, etc.). Credits will be awarded not earlier than 14 days before the end of the semester in accordance with the measure of Dean No. 124/2017 Article 15. Examination Requirements: Students demonstrate knowledge of management of enterprises providing services accommodation and catering, theoretical and practical knowledge and competencies. The examinations will be written 3 weeks before the beginning of the examination period in accordance with the measure of Dean No. 124/2017 Article 15.
|
|
Recommended literature
|
-
COT Business.
-
Ekonom.
-
Moderní řízení.
-
Všudybyl.
-
Beránek, J. Moderní řízení hotelového provozu. Praha, 2013. ISBN 978-80-86724-45-4.
-
HORNER, S. - SWARBROOKE, J. Cestovní ruch, ubytování a stravování, využití volného času. Praha, 2003. ISBN 80-247-0202-9.
-
Jakubíková, D. Marketing v cestovním ruchu : jak uspět v domácí i světové konkurenci. Praha, 2012. ISBN 978-80-247-4209-0.
-
MCCOOL, S. - MOISEY, R. N. Tourism, Recreation and Sustainability. Cabi, 2008. ISBN 9781845934705.
-
ORIEŠKA, J. Technika služeb cestovního ruchu. Praha: Idea servis, 1999.
-
Parmová, D. - Parmová, D. Provoz služeb v cestovním ruchu. České Budějovice, 2003. ISBN 80-7040-611-9.
|