Course: Catering Management

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Course title Catering Management
Course code CVA/PMSS
Organizational form of instruction Lecture + Seminary
Level of course Bachelor
Year of study 2
Semester Summer
Number of ECTS credits 3
Language of instruction Czech
Status of course Compulsory
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.
  • KRUPKA Peter, Ing.
Course content
1. Development of hospitality services and catering position in society. 2. Importance of gastronomy, catering services characterization and classification of catering equipment. 3. Business in gastronomy, gastronomic enterprises operating methods and modern trends. 4. Management of catering services in the hotel and restaurant. 5. Purchasing and culinary warehousing activity. 6. Management of the production center. Organizational structure, personnel, activities. 7. Process management of the production center. 8. Sales management in the gastronomy. 9. Production and sales program of the gastronomy, build menus. 10. Control activities in catering of the hotel. 11. New trends in gastronomy. Experience gastronomy, ethnic restaurants. 12. Marketing in gastronomy. 13. Quality catering services.

Learning activities and teaching methods
Lecturing, Lecture with a video analysis, unspecified, Laboratory work, Lectures, tutorial sessions, regularly assigned and evaluated home tasks.
Recommended literature
  • BERÁNEK, J. Provozujeme pohostinství a ubytování. Praha: Grada Publishing, 2004. ISBN 80-86724-02-6.
  • BUREŠOVÁ, P. Banketní a cateringové služby. Praha: VŠH, 2010. ISBN 978-80-87411-11-7.
  • COUSINS, J., FOSKETT, D., SHORTT, D. Food & Beverage Management. 3rd ed. London: Longman Publ., 1999. ISBN 0-582-27543-1.
  • GÚČIK, M., T. GAJDOŠÍK a Z. LENCSÉSOVÁ. Kvalita a spokojnosť zákazníka v cestovnom ruchu. Bratislava: Wolters Kluwer, 2016. ISBN 978-808168-350-3.
  • METZ, R. a kol. Restaurace a host. Praha: Sobotáles, 2008. ISBN 978-80-86706-18-4.
  • MLEJNKOVÁ, L. a kol. Služby společného stravování. Praha: VŠE, 2009. ISBN 978-80-245-1592-2.
  • PATÚŠ, P., M. GÚČIK a J. MARUŠKOVÁ. Manažment prevádzky pohostinského zariadenia. Banská Bystrica: UMB, Ekonomická fakulta, 2011. ISBN 978-80-89090-84-6.
  • ŠTĚTINA, V. A KOL. Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress, 2002. ISBN 8-238-8884-6.
  • ZIMÁKOVÁ, B. Food & Beverage management. Praha: VŠH, 2006. ISBN 978-80-86578-55-2.


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 2 Summer