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Lecturer(s)
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Janeček Petr, doc. Ing. Ph.D.
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Course content
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Hospitality - basic charakteristics, categorization and classification of accomodation facilities. Hotel departments, work organization, structure. Production department and its specifics. Gastronomic department and its specifics. Other hotel departments, specifics of night shift management. H&R management, personal education, and training. Economics of accommodation and gastronomic departments. IT systems in the hotel business. Customer care, complementary services, how to attract a customer. New trends and technology in hospitality management. Seminar lessons: work with hotel IT system (reception desk, booking, cash, allotment, and department management modules) excursion to a selected company solving a selected case study related to hotel or spa business (acquaint with study, situation analysis including understanding of market trends, solution proposals, discussion)
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Learning activities and teaching methods
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- Preparation for an examination (30-60)
- 30 hours per semester
- Presentation preparation (report) (1-10)
- 3 hours per semester
- Undergraduate study programme term essay (20-40)
- 15 hours per semester
- Contact hours
- 20 hours per semester
- unspecified
- 10 hours per semester
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| prerequisite |
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| Knowledge |
|---|
| to describe basics of business administration, management, HR management and communication |
| Skills |
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| to work in team |
| to present his/her work |
| to plan an event |
| Competences |
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| N/A |
| N/A |
| N/A |
| learning outcomes |
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| Knowledge |
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| to formulate and describe specifics of hospitality management |
| to understand specific terms of this branch |
| Skills |
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| to apply basics of management to specific environment of hotel and spa business |
| to manage small work team |
| to plan the basic working operations in hospitality facilities |
| Competences |
|---|
| N/A |
| N/A |
| N/A |
| teaching methods |
|---|
| Knowledge |
|---|
| Multimedia supported teaching |
| One-to-One tutorial |
| Interactive lecture |
| Field trip |
| E-learning |
| Self-study of literature |
| Individual study |
| Skills |
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| Lecture with visual aids |
| Seminar |
| Field trip |
| E-learning |
| Skills demonstration |
| Individual study |
| Students' portfolio |
| Competences |
|---|
| Seminar |
| Individual study |
| Students' portfolio |
| Discussion |
| assessment methods |
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| Knowledge |
|---|
| Individual presentation at a seminar |
| Seminar work |
| Written exam |
| Skills |
|---|
| Skills demonstration during practicum |
| Individual presentation at a seminar |
| Written exam |
| Competences |
|---|
| Seminar work |
| Individual presentation at a seminar |
| Written exam |
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Recommended literature
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Clarke, Alan; Chen, Wei. International hospitality management : concepts and cases. Oxford: Butterworth Heinemann, 2007. ISBN 978-0-7506-6675-6.
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Evans, Nigel. Strategic management for tourism, hospitality and events. Third edition. 2020. ISBN 978-1-138-34594-2.
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Hall, C. Michael; Gössling, Stefan. Sustainable culinary systems : local foods, innovation, tourism and hospitality. First issued in paperback. 2017. ISBN 978-1-138-08169-7.
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Jauhari, Vinnie. Hospitality marketing and consumer behavior : creating memorable experiences. 2017. ISBN 978-1-77188-378-8.
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Koc, Erdogan. Service failures and recovery in tourism and hospitality : a practical manual. 2017. ISBN 978-17-8639-067-7.
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Pantelidis, Ioannis S. The Routledge handbook of hospitality management. First issued in paperback. 2017. ISBN 978-1-138-07146-9.
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Riley, Michael. Managing people in the hospitality industry. 2019. ISBN 978-1-138-29688-6.
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Siu, Ricardo C. S. Economic principles for the hospitality industry. First edition. 2020. ISBN 978-1-138-09065-1.
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Smit, Bert; Melissen, Frans. Sustainable customer experience design : co-creating experiences in events, tourism and hospitality. 2018. ISBN 978-1-138-65855-4.
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Uysal, Muzaffer; Schwartz, Zvi; Sirakaya-Turk, Ercan. Management science in hospitality and tourism : theory, practice, and applications. 2016. ISBN 978-1-926895-71-0.
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