CVABPCMG International Gastronomy

School of Business Administration in Karvina
Winter 2024
Extent and Intensity
2/1/0. 5 credit(s). Type of Completion: zk (examination).
Teacher(s)
Ing. Miroslava Kostková, Ph.D. (lecturer)
Mgr. Klára Václavínková (seminar tutor)
Guaranteed by
Ing. Miroslava Kostková, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: doc. Ing. Pavlína Pellešová, Ph.D.
Timetable
Mon 8:05–9:40 VD110
  • Timetable of Seminar Groups:
CVABPCMG/01: Mon 11:25–12:10 VD110, K. Václavínková
CVABPCMG/02: Mon 10:35–11:20 VD110, K. Václavínková
Prerequisites
FAKULTA(OPF) && TYP_STUDIA(B) && FORMA(P) && (ROCNIK(2) || ROCNIK(3))
faculty SBA && bachelor form of study && full-time
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.

The capacity limit for the course is 50 student(s).
Current registration and enrolment status: enrolled: 21/50, only registered: 3/50
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to acquire basic knowledge and skills in the field of technology of preparation and servicing of food and beverages, organization of social events, according to the latest knowledge of nutrition science. Students will get to know the gastronomic operation, production and sales processes, acquire the basics of managing a gastronomic enterprise and will be acquainted with foreign and traditional Czech cuisine and modern gastronomic trends.
Learning outcomes
The student can characterize the gastronomy sector, its importance and development, understands the importance of gastronomy in tourism and regional development, can distinguish types of gastronomic facilities and services, analyze opportunities for the development of the gastronomic offer, knows the principles of providing these services in practice, can formulate approaches to creating a gastronomic offer, is familiar with the classification of gastronomic facilities, can describe and explain basic methods of managing gastronomic enterprises, can specify basic economic performance indicators in gastronomy, controls the technology of preparing food and beverages, standardization and pricing techniques, knows the basics of managing gastronomic operations, can describe the characteristics, needs and requirements of target client groups, can work with quality standards, measure them and obtain feedback from clients, can design and innovate a gastronomic product in connection with the development of trends, knows the characteristic features of foreign cuisines according to geographical division and can prepare their typical dishes, can create a business plan for a gastronomic enterprise.
Syllabus
  • 1. Importance of gastronomy in tourism, characteristics and its significance, historical development and formation of international cuisines, specifications of the most important representatives of world cuisines, common characteristics and differences, influences, importance of international gastronomy for tourism, culinary tourism.
    2. New trends in gastronomy, experiential gastronomy, new eating styles, specific features, significance and its influence on the development of tourism in the world, the most important global gastronomic trends, foodies and their influence on changing eating habits and lifestyle.
    3. Classification and management of gastronomic facilities
    Characteristics, division and specifications of catering facilities, commercial and institutional catering, catering services, product quality and customer purchasing decisions in gastronomy.
    4. Food and Beverages Management, classification of catering establishments, hotel catering, catering operations processes, purchasing and storage activities, production and sales, production and sales plan compilation, offer creation, food and beverage menu, gastronomic events, management of sales center activities and processes restaurant equipment, service methods and systems.
    5. Characteristic features of foreign cuisines
    Characteristic features of world cuisines according to geographical division, eating habits, Mediterranean cuisine, Eastern, Western, Central and Northern European cuisine, Oriental cuisine, African cuisine, English, American cuisine, Canadian and Australian cuisine, Asian cuisine, their influence on the development of modern world gastronomy .
    6. Czech national and regional gastronomy
    The importance and characteristic features of Czech, Moravian and Silesian gastronomy, the importance of regional gastronomy for the development of tourism.
Literature
    required literature
  • Mlejnková, L. a kol. (2009) Služby společného stravování. Praha: VŠE. ISBN 978-80-245-1592-2.
  • Kostková, M. (2023) Mezinárodní gastronomie. Distanční studijní text. Karviná: SU OPF. ISBN 978-80-7510-545-5.
  • Zimáková, B. (2006) Food & Beverage management. Praha: VŠH. ISBN 978-80-86578-55-2.
    recommended literature
  • Krejčí, P., a Forman, V. (2006). Základy technologie přípravy pokrmů. Zlín: Univerzita Tomáše Bati ve Zlíně. ISBN 80-7318-399-4.
  • Dittner, P. (2002) Dimension of the Hospitality Industry. 3. ed. New York: Wiley. ISBN 978-0-471-38479-3.
  • Metz, R. a kol. (2008) Restaurace a host. Praha: Sobotáles. ISBN 978-80-86706-18-4.
  • Štětina, V. a kol. (2002) Jídelní lístek, nástroj řízení a věc prvořadého významu. Praha: Editpress. ISBN 8-238-8884-6.
Teaching methods
Lecture - frontal teaching, team work, group discussion and group problem solving method, cooperative and collaborative learning, brainstorming, excursions, practical demonstrations of skills, teaching using case studies.
Assessment methods
Evaluation methods: Elaboration of a seminar paper and its successful defence (20 % grade), 50 % compulsory participation in seminars and expert lectures (20 % grade) and written exam (60 % grade).
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
Student requirements: 50 % participation in seminars, preparation and presentation of seminar paper, active participation in classes, optional participation in expert lectures
.
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.
  • Enrolment Statistics (recent)
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