115-0384/01 – Business Activity in Tourism (PCCR)
Gurantor department | Department of Management | Credits | 5 |
Subject guarantor | doc. Ing. Václav Lednický, CSc. | Subject version guarantor | doc. Ing. Václav Lednický, CSc. |
Study level | undergraduate or graduate | Requirement | Compulsory |
Year | 2 | Semester | summer |
| | Study language | Czech |
Year of introduction | 2011/2012 | Year of cancellation | 2014/2015 |
Intended for the faculties | EKF | Intended for study types | Bachelor |
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:
Recommended literature:
Way of continuous check of knowledge in the course of semester
intermediate written test
E-learning
Other requirements
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
Occurrence in study plans
Occurrence in special blocks
Assessment of instruction