Předmět Management of hotel and rest. services (KRM / YMHRS)

Na serveru studentino.cz naleznete nejrůznější studijní materiály: zápisky z přednášek nebo cvičení, vzorové testy, seminární práce, domácí úkoly a další z předmětu KRM / YMHRS - Management of hotel and rest. services, Ekonomická fakulta, Jihočeská univerzita v Českých Budějovicích (JU).

Materiál	Typ	Datum	Počet stažení

Obsah

Operation and management of the hotel:1. Legal business conditions in the catering and hotel industry;2. The system of providing services in tourism, creation of concept (mission, vision, strategy) and the business plan;3. Typology of guests;4. Selection and management of human resources, management styles;5. Marketing - the issue of supply, communication, distribution and pricing policies, packaging, programming, cooperation and problems of people in the process of providing services;6. Yield Management - cost and capacity optimization of profit;7. Distribution of the hotel - the accommodation part of the catering, technical support facilities and special services;8. Top management and management of individual parts;9. Operational management activities;a) Keeping records of guests;b) Keeping records of orders and reservation systems;c) Transfers to state or municipal treasury, tax issues;d) Accounting and budgeting;10. Special activities;a) Segmentation and creating offers for specific groups;b) The animation program;c) Planning of events;d) Creation of seasonal offers;11. Additional activities;a) Exchange;b) Information and advice;12. Operation and management of catering business / marketing centers, hotels (specific);13. Managing service quality in tourism enterprises:Uniform classification;Certification;Normalization;Chains and networks;Franchising.Hygienic standards and HACCP issues.14. Integration of business travel services to destinations offer an integrated concept:Destination management;Associations and clubs;Role of state and local governments.Seminars:1. Methods of guests and employees typology;2. Enter a group project for 5 - 12 students (project for the commercial use of the selected and specified areas in a specific destination);3. Testing of creativity and personal characteristics of members of research teams, preparation of cooperation in teams;4. Creating a business plan - the examples;5. Calculations costing in the catering and hotel industry;6. Specification and analysis of current trends in gastronomy and hotel industry;7. Presentation techniques and different types of presentations - theoretical preparation;8. Special excursions to two selected hotels;9.-14. Presentation and evaluation of projects.Associations and clubs;Role of state and local governments.

Získané způsobilosti

Students understand the basic principles of management of hotels, restaurants and other establishments providing tourism services, they are able to offer a comprehensive project to develop tourism services, prepare plans of action and calculate them.

Literatura

GOELDNER, Ch., RITCHIE, B. Tourism: principles, practices, philosophies. Hoboken: Wiley., 2009. GOELDNER, C. R., RITCHIE, J. R. B. Tourism: Principles, Practices, Philosophies. New York, 2009. ISBN 978-0-470-44060-5.MCCOOL, S. - MOISEY, R. N. Tourism, Recreation and Sustainability. Cabi, 2008. ISBN 9781845934705.MCCOOL, S. , MOISEY, R. N. Tourism, Recreation and Sustainability. Montana: Cabi., 2008.

Požadavky

Credit Requirements:Seminary work (business plan, project documentation for the use of subsidy, etc.).Examination Requirements:Students demonstrate knowledge of management of enterprises providing services accommodation and catering.

Garant

doc. Dr. Ing. Dagmar Škodová Parmová

Vyučující

doc. Dr. Ing. Dagmar Škodová Parmovádoc. Dr. Ing. Dagmar Škodová Parmová