Hospitality Management

  • Credits: 4
  • Ending: Examination
  • Range: 2P + 2C
  • Semester: winter
  • Year: 1
  • Faculty of Business Economics with seat in Košice

Teachers

Included in study programs

Corporate Financial Management

Teaching results

The aim of the course is to present knowledge about the basic dimensions of professionalism and customer service in the main areas of the largest service industry in the world. Gaining knowledge of the processes of hospitality management and segments of travel and tourism is a prerequisite for the performance of management positions in this industry. He is acquainted with the concept and history and perspectives of the development of the hospitality industry and its individual areas.
Knowledge:
about hospitality, travel, and tourism,
about various segments in the hotel industry,
about services and companies, facilities that provide them individually or in cooperation.
passengers and locals alike,
on the differentiation of sales strategies in terms of product life cycle, strategies focused on marketing communication and distribution.
Skills:
in business management, resource planning, procurement, and staff organization,
in bookkeeping, cost and cost calculations, investments, marketing, as well as the communication mix,
in the areas of marketing cooperation and demonstration of approaches to optimization and modeling of business and organizational processes,
ability to work in management positions in public and state administration with a stop to the Ministry of Transport and Tourism,
Competence:
ability to orientate oneself in generally binding regulations dealing with hospitality and tourism,
ability to analyze the situation, conditions and requirements for travel hospitality and tourism,
ability to orientate oneself in analyzes and evaluation of data necessary for business development in this dynamically developing sector.

Indicative content

Lectures:
Introduction to the subject. Contents. Sequence of studies. Forms of study of the subject. Literature.
Sectors of services, Preparation for a career in the hotel and tourism sector, work in the catering sector, refreshments, and tourism.
Restaurant services.
Restaurant operation.
Independent business in catering or franchising.
Competitive forces in catering services. On-site catering services.
Problems faced by catering services.
Accommodation: Meeting with the guest and his needs.
Hotel and accommodation. Forces shaping the hotel business.
Competition of accommodation services.
Tourism: offensive nature of business and building of tourism (front and center).
Destinations: Tourism, Idea generators, program.
Leadership: A new way of thinking, planning, and organizing in the hotel industry.

Seminars - exercises:
Introductory exercise. Requirements for meeting the conditions of the ongoing evaluation.
Preparation for a career in the hotel and tourism industry.
Work in the food industry, refreshments, and tourism. Working on a project
Restaurant services.
Restaurant operation.
Independent business in catering or franchising.
Competitive forces in catering services. On-site catering services.
Accommodation: Meeting with the guest and his needs.
Hotel and accommodation. Forces shaping the hotel business.
Competition in accommodation services. Working on a project.
Tourism: offensive nature of business and building of tourism centers (front and center).
Destinations: Tourism, Generators of ideas, programs.
Leadership: A new way of thinking, planning, and organizing in the hotel industry.

Support literature

Elementary literature:
1. PATÚŠ, P. 2014. Manažment prevádzky hotela. Dali-BB, 215 s. EAN: 9788081410741, ISBN: 978-80-8141-074-1.
2. LOCHMANNOVÁ, A. 2015. Cestovní ruch. Edícia: 1. Computer Media, 112 s. EAN: 9788074022166, ISBN: 978-80-7402-216-6.
3. KOTÍKOVÁ, H. 2013. Nové trendy v nabídce cestovního ruchu. Grada, 208 s. EAN: 9788024746036, ISBN: 978-80-247-4603-6.
4. PATÚŠ, P. 2011. Manažment prevádzky pohostinského zariadenia. Dali-BB, 179 s. EAN: 9788089090846, ISBN: 978-80-89090-84-6.
5. SLÁDEK, G. 2007. Manažment v pohostinstve a hotelierstve. Epos, 720 s. EAN: 9788080577186, ISBN: 978-80-8057-718-6.
6. PATÚŠ, P., GÚČIK,M.2005. Manažment ubytovacej prevádzky hotela. Banská Bystrica: Slovensko-švajčiarske združenie pre rozvoj cestovného ruchu, 2005. Knižnica cestovného ruchu, 8. ISBN 80-88945-81-X.
7. VETRÁKOVÁ, M. 2017. Riadenie ľudských zdrojov v ubytovacích zariadeniach hotelového typu. Bratislava: Wolters Kluwer, Ekonómia. ISBN 978-80-8168-612-2.
8. HRUBALOVÁ, L.2015. Základy hotelierstva. Nitra: Univerzita Konštantína Filozofa, Europica varietas, č. 42. ISBN 978-80-558-0750-8.
9. KŘÍŽEK, F., NEUFUS J. 2014. Moderní hotelový management: nové trendy a metody v řízení hotelů, aktualizované informace o hotelovém provozu a jeho organizaci, optimalizace provozu s ohledem na ekologii a etiku, praktické příklady a fotografická příloha. Praha: Grada, ISBN 978-80-247-4835-1.
10. ALLEN, J. 2008. Event Planning: The Ultimate Guide To Successful Meetings, Corporate Events, Fundraising Galas, Conferences, Conventions, Incentives And Other Special Events. Toronto, On, Canada: Wiley, 448 p. ISBN 10: 0470155744, ISBN 13: 9780470155745.
11. BARROWS, C. W., POWERS, T., REYNOLDS, D. R. 2011. Introduction to Management in the Hospitality Industry 10th Edition. Wiley Global Education, 752 p. ISBN-13: 978-0470399743, ISBN-10: 0470399740.
12. SOLOMON, M., HUMLER, H. 2019. The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets. SelectBooks; Reprint edition, 192 p. ISBN: 1590794893, ISBN-13: 978-1590794890.
13. THURSTON, R. W., MORRIS, J. (Editor), STEIMAN, S. 2013. Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. Rowman & Littlefield Publishers, 428 p. ISBN: 1442214406, ISBN13: 9781442214408.
Supplementary literature:
14. HOUŠKA, P. 2013. Průmysl cestovního ruchu v Evropské unii. UJAK Praha, 80 s. EAN: 9788074520365, ISBN: 978-80-7452-036-5.

Syllabus

Lectures: Introduction to the subject. Contents. Sequence of studies. Forms of study of the subject. Literature. Sectors of services, Preparation for a career in the hotel and tourism sector, work in the catering sector, refreshments, and tourism. Restaurant services. Restaurant operation. Independent business in catering or franchising. Competitive forces in catering services. On-site catering services. Problems faced by catering services. Accommodation: Meeting with the guest and his needs. Hotel and accommodation. Forces shaping the hotel business. Competition of accommodation services. Tourism: offensive nature of business and building of tourism (front and center). Destinations: Tourism, Idea generators, program. Leadership: A new way of thinking, planning, and organizing in the hotel industry. Seminars - exercises: Introductory exercise. Requirements for meeting the conditions of the ongoing evaluation. Preparation for a career in the hotel and tourism industry. Work in the food industry, refreshments, and tourism. Working on a project Restaurant services. Restaurant operation. Independent business in catering or franchising. Competitive forces in catering services. On-site catering services. Accommodation: Meeting with the guest and his needs. Hotel and accommodation. Forces shaping the hotel business. Competition in accommodation services. Working on a project. Tourism: offensive nature of business and building of tourism centers (front and center). Destinations: Tourism, Generators of ideas, programs. Leadership: A new way of thinking, planning, and organizing in the hotel industry.

Requirements to complete the course

Individual work, reports, written work, continuous tests, combined exam.
Continuous assessment: 40%
activity in exercises and continuous verification of knowledge - 10%
result of semester tests -10%
evaluation of written semester work - 10%
evaluation of reports from 3 assigned control questions from lectures - 10%.
Result of the final combined exam: 60% (written exam and oral part of the exam)

Student workload

participation in lectures and seminars - 52 hrs.
preparation for active forms of teaching - 13 hrs.
elaboration reports of assigned control questions of lectures, examples for exercises and written semester work – project - 13 hrs.
preparation for the continuous semester test -7 hrs.
preparation for the final exam test and oral exam -19 hrs.
Total: 104 hrs

Language whose command is required to complete the course

Slovak

Date of approval: 05.03.2024

Date of the latest change: 09.09.2022