HOP Hotel Operation

Institute of Technology and Business in České Budějovice
summer 2018
Extent and Intensity
0/2/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Ing. Roman Švec, Ph.D. (seminar tutor)
doc. et doc. PaedDr. Mgr. Zdeněk Caha, Ph.D., MBA, MSc. (assistant)
Guaranteed by
Ing. Roman Švec, Ph.D.
Department of Marketing and Tourism – Faculty of Corporate Strategy – Rector – Institute of Technology and Business in České Budějovice
Supplier department: Department of Marketing and Tourism – Faculty of Corporate Strategy – Rector – Institute of Technology and Business in České Budějovice
Timetable of Seminar Groups
HOP/S01: Mon 9:40–11:10 A1, R. Švec
Prerequisites (in Czech)
FORMA(P)
Course Enrolment Limitations
The course is offered to students of any study field.
The capacity limit for the course is 40 student(s).
Current registration and enrolment status: enrolled: 0/40, only registered: 0/40
Course objectives supported by learning outcomes
Learning outcomes of the course unit The aim of the course is to acquire professional knowledge and practical skills in the field of operation and management of hotels and other accommodation facilities. Students will be able to explain the roles of the individual sections of the hotel operation, describe their material and technical security and explain the basic procedures of the work of the employees of these sections. The course will also provide basic knowledge of food, kitchen technology, preparation and implementation of social events in accommodation facilities.
Learning outcomes
After completing the subject student: • will know the basic rules of operation of hotels and other accommodation facilities • will be able to describe the operating sections of the hotel and their operating facilities • will have an overview of the job descriptions of each position of the operating staff • can analyze individual operating processes or to innovate these processes • will have an overview of basic technological modifications of food • will have basic knowledge in the field of food production
Syllabus
  • 1. Management and organization of accommodation facilities.
  • 2. Accomodation facility - reception.
  • 3. Accommodation section of accommodation facilities - hotel hall and housekkeping.
  • 4. Catering section of hotel operation - production part.
  • 5. Catering section of hotel traffic - working tools and equipment of the production part.
  • 6. Catering section of hotel operation - sales part.
  • 7. Catering section of hotel operations - food and beverages in gastronomy.
  • 8. Technical section of hotel operation.
  • 9. Technical section of hotel operation.
  • 10. Economic and business section of hotel operation.
  • 11. Marketing and sales in hotel operations.
  • 12. Personnel section of hotel traffic.
  • 13. Green management in hotel operations
Literature
    required literature
  • KŘÍŽEK, F., NEUFUS,J. Moderní hotelový management 2., aktualizované a rozšířené vydání. Praha: Grada, 2014. ISBN 978-80-247-4835-1.
  • ČSN 76 1110 Služby cestovního ruchu - Klasifikace ubytovacích zařízení - Kategorie hotel, hotel garni, penzion a motel
  • BERÁNEK, J. Moderní řízení hotelového provozu. Praha: Mag Consulting, 2013. ISBN 978-80-86724-45-4.
Forms of Teaching
Seminar
Teaching Methods
Group Teaching - Cooperation
Brainstorming
Individual Work– Individual or Individualized Activity
Student Workload
ActivitiesNumber of Hours of Study Workload
Daily StudyCombined Study
Preparation for Seminars, Exercises, Tutorial26 
semestrální projekt (in Czech)26 
Total:520
Assessment Methods and Assesment Rate
Project – semestral 70 %
Consultation 30 %
Language of instruction
Czech
The course is also listed under the following terms summer 2015, winter 2015, winter 2016, summer 2019, summer 2021.
  • Enrolment Statistics (summer 2018, recent)
  • Permalink: https://is.vstecb.cz/course/vste/summer2018/HOP