Course: Practical Skills in Hotel Management

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Course title Practical Skills in Hotel Management
Course code CVA/PPDH
Organizational form of instruction no contact
Level of course Bachelor
Year of study 3
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
  • VÁCLAVÍNKOVÁ Klára, Mgr.
  • SCHELLONG Lubomír, doc. Ing. Ph.D.
  • KOSTKOVÁ Miroslava, Ing. Ph.D.
Course content
1. Accommodation, dining and spa facilities - classification, characteristics , specifications, categorization . 2. Image accommodation as an organized system of complex service systems - Part 1 , of accommodation, food , feed , its individual parts - Front Office department , stretch accommodation, catering , administrative section , technical, economic , marketing, stretch additional services , additional operations , etc. 3. Image accommodation as an organized system with a complex of services - part 2. 4. Image accommodation as an organized system with a complex of services - Part 3 . 5. Fundamentals of technologies used for food preparation in hotel operation and facilities catering to the latest knowledge and nutrition science , knowledge, goods and materials. 6. Basics ease of use in catering sales centers and socio - entertainment - Part 1 , obtaining knowledge of psychology guests and staff in the hotel industry with the use of the operational and management activities , the acquisition of practical skills in the preparation of complex and unusual dishes in the calculations of new products , the organization work , finishing dishes in front of guests . 7. Basics ease of use in catering sales centers and socio - entertainment - part 2 , the acquisition of skills in the organization of larger social events with intensive service , the ability to manage the team and organizational ability , both personally and financially secure of the extensive social events. 8. Beverage culture - Part 1 , an assortment of beverages served in the restaurant and hotel . 9. Bevarage culture - part 2 , an area of mixed drinks , structure and beverage menu pricing and preparation of cocktails . 10. The international hotel industry , the process of planning , decision making, organizing, communication , motivation, control and use all the resources at the setting and achieving goals , marketing applied in international hotel and restaurant operations , application classification of accommodation and catering facilities abroad . 11. Current world gastronomy - Part 1 , the specifics of the national cuisine , new trends in gastronomy. 12. Current world gastronomy - Part 2 , the identification of the specific features of each national cuisine and set menu for each typical national dishes. 13. Spa facilities - Part 1 , the potential for development of spa treatments and fitness tourism with the possibility of organizing leisure clients. 14. Spa facilities - Part 2 , satisfying the needs of customer groups requiring special care boarding . 15th Aspects of public buildings for accommodation and catering requirements for security functional and aesthetic quality of the object with the appropriate layout arrangement , adequate equipment , technical support tourism facilities.

Learning activities and teaching methods
unspecified, unspecified, unspecified, Laboratory work
Recommended literature

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 Summer