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Lecturer(s)
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Course content
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Services in the travel and tourism industry and their specificities. Room and board and transportation. Hospitality services, accomodation facilities. Concepts and franchising system in hospitality. Management of an accommodation establishment - excursion. Gastronomy services, restaurants, bars and other gastronomy categories. Concepts and restaurant chains in gastronomy and catering establishment. Evaluating of hospitality, gastronomy and catering services. Transport services - autocar, railway, boat and airplain transport establishment.
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Learning activities and teaching methods
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Lecture, Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming), Activating (Simulations, Games, Dramatization)
- Preparation for the Course Credit
- 8 hours per semester
- Attendace
- 13 hours per semester
- Excursion
- 2 hours per semester
- Semestral Work
- 8 hours per semester
- Homework for Teaching
- 4 hours per semester
- Preparation for the Exam
- 16 hours per semester
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Learning outcomes
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The course is dedicated to the issue of accommodation and catering services. The course includes the principles of provided services, the categories of accommodation and catering facilities, new trends in gastronomy, hotel and catering chains and so-called accommodation and catering concepts. An integral part of the course is an introduction to the systems of quality assessment of the services provided in restaurants and accommodation facilities. At the end of the course the students will learn about corporate administration and management and applicable legislation around business activities in this field. Information about this course was translated to English within the project Internationalization of the Faculty of Physical Culture, Palacký University, Olomouc, No. CZ.1.07/2.2.00/28.0028, co-funded by the European Social Fund and the Government of the Czech Republic.
The student will be able to assess the quality and category of a facility including the services provided. The student will be knowledgeable about tourism servicesc. The student will understand economic, legal and organization conditions for the provision of various tourism services and for running own business in this field.
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Prerequisites
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Basic orientation in travel and tourism industry and the knowledge of elementary terminology about TandT - tourist, active and pasive tourism, classification of tourism industry, primary and secundary offer in tourism, potecial of region for tourism.
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Assessment methods and criteria
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Oral exam, Seminar Work
active participation in the class- it is aloved not to be present max. three times. Term paper - the analysis ofthe kids camps providers in your region.
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Recommended literature
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Kostková, M., Němčanský, M., & Torčíková, E. (2009). Management služeb cestovního ruchu. Karviná: Slezská univerzita.
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Kotíková, H. (2011). Hotelnictví, gastronomie, catering a wellness. Olomouc: Střední Morava - Sdružení cestovního ruchu.
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Křížek, F., & Neufus, J. (2011). Moderní hotelový management: nejnovější poznatky a trendy v řízení hotelů : komplexní informace o hotelovém provozu a jeho organizaci : optimalizace provozu s ohledem na ekologii a etiku : případové studie a příklady. Praha: Grada.
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Orieška, J. (2010). Služby v cestovním ruchu. V Praze: Idea servis.
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Powers, T., & Barrows, C. W. (2006). Introduction to management in the hospitality industry. Hoboken, N.J: John Wiley & Sons.
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Schwartzhoffová, E. (2013). Služby v cestovním ruchu. Olomouc: Univerzita Palackého.
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