Course: Gastronomy 3 - special production

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Course title Gastronomy 3 - special production
Course code CVA/PGAP
Organizational form of instruction Seminary
Level of course Bachelor
Year of study 3
Semester Winter
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)
  • KOSTKOVÁ Miroslava, Ing. Ph.D.
  • ŠTINDLOVÁ Klára, Ing.
Course content
1. The current trends in gastronomy 2. Forms of complicated operation 3. Higher form of complex service - service aperitiv 4. Higher form of complex operation - hors d'oeuvre service of cold appetizers 5. Higher form of complex service - service hot soups and appetizers 6. Higher form of complex service - service main courses - 1 part 7. Higher form of complex service - service main courses - 2 part 8. Higher form of complex service - service desserts 9. Festive events - organizing a banket 10. Festive events - organizing banquets and receptions 11. Festive events - organizing large social events 12. Festive events - organizing small social events - 1 part 13. Festive events - organizing small social events - 2 part

Learning activities and teaching methods
Lecture with a video analysis, unspecified, unspecified, Students' self-study
Recommended literature
  • ASČR. Sommelier, povolání budoucnosti. Praha: Triangl, 2001. ISBN 80-903079-1-6.
  • BRÁZDOVÁ, D. Zásady společenského chování. Praha, ROAD, 1991. ISBN 80-85385-09-0.
  • JEČNÁ, D. Společenské chování. Praha: Grada, 1999.
  • KELBLOVÁ, M. Encyklopedie nápojů. Praha: Grada, 1996.
  • MIKŠOVIC, A. Bar provoz a produkt. Olomouc: Sdružení PDN, 1999. ISBN 80-238-3789-3.
  • SALAČ, G. Moderní obsluha. Praha: Fortuna, 1999. ISBN 80-7032-961-0.
  • SALAČ, G. Stolničení. Praha: Fortuna, 2006. ISBN 80-7168-752-9.
  • SMÉKAL, V. Lexikon společenského chování. 1995. ISBN 80-85623-38-2.
  • SRKALA, A., ČERNÝ, J. Moderní obsluha. Praha: Merkur, 1993. ISBN 80-7032-961-0.
  • ŠEVČÍK, L., DVOŘÁK, I. Sommelierství - umění podávat víno. Praha: Grada Publishing, 2002. ISBN 80-247-0188-X.
  • ŠPAČEK, L. Velká kniha etikety. Mladá Fronta, 2005. ISBN 80-204-1333-2.
  • VÍTKOVÁ, M. Kultura stolování. Hradec Králové: Univerzita Hradec Králové, 1999. ISBN 80-7041-579-7.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
School of Business Administration in Karvina Hotel Industry (14) Gastronomy, hotel industry and tourism 3 Winter