115-0384/01 – Business Activity in Tourism (PCCR)

Gurantor departmentDepartment of ManagementCredits5
Subject guarantordoc. Ing. Václav Lednický, CSc.Subject version guarantordoc. Ing. Václav Lednický, CSc.
Study levelundergraduate or graduate
Study languageCzech
Year of introduction2011/2012Year of cancellation2014/2015
Intended for the facultiesEKFIntended for study typesBachelor
Instruction secured by
LoginNameTuitorTeacher giving lectures
JAN0003 Ing. Martina Janásová
Extent of instruction for forms of study
Form of studyWay of compl.Extent
Full-time Credit and Examination 2+2

Subject aims expressed by acquired skills and competences

- to gain an overview of the specifics of doing business in hotels and restaurants, - to gain awareness of the technological background of establishments catering and accommodation services - to know the fast forms of catering and to be able to categorize a particular facility - to be able to assess the composition of wine list and beverage menu, - to know the theory, technology, cooking, - to be able to establish pricing of products and services.

Teaching methods

Lectures
Seminars
Individual consultations

Summary

Introducing students to the specifics of the business in the accommodation and catering. Obtaining practical and theoretical knowledge on the management of these facilities. Besides tourist facilities are also filed information about other facilities (hospitals, factory and school facilities).

Compulsory literature:

COOPER, Chris et al. Tourism: principles and practice. 4th ed. Harlow: Prentice Hall: Financial Times, 2008. ISBN 978-0-273-71126-1. RECHEL, Bernd et al. Investing in Hospitals of the Future. Copenhagen: World Health Organization, 2009. ISBN 978-92-890-43045. WALKER, John R. The Restaurant: From Concept to Operation. 6th ed. New Jersey: John Wiley, 2010. ISBN 978-0470626436.

Recommended literature:

COOPER, Chris et al. Tourism: principles and practice. 4th ed. Harlow: Prentice Hall: Financial Times, 2008. ISBN 978-0-273-71126-1. MORRISON, Alastair. M. Hospitality and Travel Marketing. 4th. ed. New York: Delmar Cengage Learning, 2009. ISBN 978-1418016555. TESONE, Dana V. Principles of Management for the Hospitality Industry. Oxford: Butterworth-Heinemann, 2010. ISBN 978-1-85617-799-3

Way of continuous check of knowledge in the course of semester

intermediate written test

E-learning

Další požadavky na studenta

Knowledge of business economics, financial management and to tourism.

Prerequisities

Subject has no prerequisities.

Co-requisities

Subject has no co-requisities.

Subject syllabus:

1. Introduction to catering and accommodation 2 Distribution centers and facilities catering and accommodation 3. Facilities and equipment of establishments catering and accommodation services 4. Equipment and accommodation facilities activities 5. Speed ​​of eating special food services 6. Equipment operation and maintenance services 7. Menu and Beverages 8. Technology cooking 9. Eating habits of people 10. Fundamentals of Financial Management

Conditions for subject completion

Conditions for completion are defined only for particular subject version and form of study

Occurrence in study plans

Academic yearProgrammeField of studySpec.FormStudy language Tut. centreYearWSType of duty
2014/2015 (B6208) Economics and Management (6501R006) Tourism Economics P Czech Uherské Hradiště 2 Compulsory study plan
2013/2014 (B6208) Economics and Management (6501R006) Tourism Economics P Czech Uherské Hradiště 2 Compulsory study plan
2013/2014 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 2 Compulsory study plan
2012/2013 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 2 Compulsory study plan
2011/2012 (B6208) Economics and Management (6501R006) Tourism Economics (02) Tourism Economics P Czech Uherské Hradiště 2 Compulsory study plan

Occurrence in special blocks

Block nameAcademic yearForm of studyStudy language YearWSType of blockBlock owner