VŠTE:HOP Hotel Operation - Course Information

HOP Hotel Operation

Extent and Intensity

0/2/0. 2 credit(s). Type of Completion: z (credit).

Teacher(s)

Ing. Petra Martíšková, Ph.D. (seminar tutor)
Ing. Roman Švec, Ph.D. (seminar tutor)

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: Tue 11:25–12:55 D617, R. Švec

Prerequisites

FORMA(P)
Are not required

Course Enrolment Limitations

The course is offered to students of any study field.

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
• ČSN 76 1110 Služby cestovního ruchu - Klasifikace ubytovacích zařízení - Kategorie hotel, hotel garni, penzion a motel
• KŘÍŽEK, F., NEUFUS,J. Moderní hotelový management 2., aktualizované a rozšířené vydání. Praha: Grada, 2014. ISBN 978-80-247-4835-1.
• 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

Activities	Number of Hours of Study Workload
	Daily Study	Combined Study
semestrální projekt (in Czech)	26
Attendance on Seminars/Exercises/Tutorial/Excursion	26
Total:	52	0

Assessment Methods and Assesment Rate

Project – semestral 70 %
Consultation 30 %

Exam conditions

Because the subject does not end the test, the test is not written. Successful graduates of the course have to get totally at least 70 points.

Language of instruction

Czech

Teacher's information

Attendance in lessons is defined in a separate internal standard of ITB (Evidence of attendance of students at ITB). It is compulsory, except of the lectures, for full-time students to attend 70 % lesson of the subjet in a semester

• Enrolment Statistics (summer 2019, recent)
  
• Permalink: https://is.vstecb.cz/course/vste/summer2019/HOP