CVAPGAP Gastronomy 3 - special production

School of Business Administration in Karvina
Winter 2014
Extent and Intensity
0/3/0. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jiřina Sněhotová (seminar tutor)
Ing. Pavlína Šmachová (seminar tutor)
Ing. Alena Zedková (seminar tutor)
Guaranteed by
Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: Ing. Miroslava Kostková, Ph.D.
Prerequisites
None.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of this course is to extend the theoretical knowledge and practical skills in complicated operation, organization and implementation of feasts and social opportunities for commercial operations. Students gain theoretical knowledge and practical skills in the service of special courses, work organization, finishing dishes in front of guests. Acquire skills in organizing ceremonies and socio-gastronomic events.
Syllabus
  • 1. The current trends in gastronomy
    2. Forms of complicated operation
    3. Higher form of complex service - service aperitiv
    4. Higher form of complex operation - hors d'oeuvre service of cold appetizers
    5. Higher form of complex service - service hot soups and appetizers
    6. Higher form of complex service - service main courses - 1 part
    7. Higher form of complex service - service main courses - 2 part
    8. Higher form of complex service - service desserts
    9. Festive events - organizing a banket
    10. Festive events - organizing banquets and receptions
    11. Festive events - organizing large social events
    12. Festive events - organizing small social events - 1 part
    13. Festive events - organizing small social events - 2 part
Literature
    required literature
  • SALAČ, G. Stolničení. Praha: Fortuna, 2006. ISBN 80-7168-752-9. info
  • ASČR. Sommelier, povolání budoucnosti. Praha: Triangl, 2001. ISBN 80-903079-1-6. info
  • MIKŠOVIC, A. Bar provoz a produkt. Olomouc: Sdružení PDN, 1999. ISBN 80-238-3789-3. info
  • VÍTKOVÁ, M. Kultura stolování. Hradec Králové: Univerzita Hradec Králové, 1999. ISBN 80-7041-579-7. info
  • SALAČ, G. Moderní obsluha. Praha: Fortuna, 1999. ISBN 80-7032-961-0. info
  • JEČNÁ, D. Společenské chování. Praha: Grada, 1999. info
  • SMÉKAL, V. Lexikon společenského chování. 1995. ISBN 80-85623-38-2. info
  • SRKALA, A., ČERNÝ, J. Moderní obsluha. Praha: Merkur, 1993. ISBN 80-7032-961-0. info
    recommended literature
  • ŠPAČEK, L. Velká kniha etikety. Mladá Fronta, 2005. ISBN 80-204-1333-2. info
  • ŠEVČÍK, L., DVOŘÁK, I. Sommelierství - umění podávat víno. Praha: Grada Publishing, 2002. ISBN 80-247-0188-X. info
  • KELBLOVÁ, M. Encyklopedie nápojů. Praha: Grada, 1996. info
  • BRÁZDOVÁ, D. Zásady společenského chování. Praha, ROAD, 1991. ISBN 80-85385-09-0. info
Teaching methods
Lecture with a video analysis
Students' self-study
Assessment methods
Credit
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
Condition for successful completion of the course is practical mastery of basic technology activities serve meals and drinks. Processing essay on the topic "Preparing social events," which will include the preparation of actions, including the preparation of documentation (the customer, order, event documentation, calculation), 70% attendance in seminars
The course is also listed under the following terms Winter 2015, Winter 2016, Winter 2017, Winter 2018.
  • Enrolment Statistics (Winter 2014, recent)
  • Permalink: https://is.slu.cz/course/opf/winter2014/CVAPGAP