Course catalogue Summer Semester 2018/2019

2nd semester

EKE13 Macroeconomics
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/2. 5 credit(s). Type of Completion: zk (examination).
Course objectives
The EKE13-00-MAC course introduces basic economic categories and relationships among them to the students. It explains the most important principles of macroeconomics, economic growth, national and international economics and functioning of the market mechanism. The theory of monetary and fiscal policy, inflation, unemployment and economic development are also an important part of the course. The students will be using an analytical approach when solving both theoretical and practical problems related to economic processes in macroeconomics. The EKE13-00-MAC course is a theoretical follow-up of the Microeconomics EKE14. These two courses are aimed to be a basis for applied economics in Enterprise economics EKE003.

Objectives: Overview of the economic system, functioning of the market mechanism from the aggregate point of view on both national and international levels.

Competence: After passing the course the student should be able to analyze the basic economic processes within the economic system at the national and international economic levels, in particular market situations. This should contribute towards his social competences.

Skills: Passing the course should help the student feel comfortable in the real economic world at the level of national and international economics and the student should upon passing be able to solve basic economic tasks. This skill should be a basis for successful performance in the management positions at operational or middle management levels. The ability to analyze and evaluate the behavior of the entities under the existing macroeconomic conditions is the key of the course. After the relevant course seminars the student should be able to contribute to discussing theoretical problems and their application in the real economic life.

Syllabus
1. Basic Concepts in Economics
2. Circular Flow of Income
3. Measuring Gross Domestic Product
4. Income Expenditure Model
5. Aggregate Demand and Supply
6. Economic Growth
7. Business Cycles
8. Money
9. Inflation
10. Unemployment
11. Monetary Policy
12. Fiscal Policy
13. Open Economy

Literature
required literature
MAITAH, Mansoor. Macroeconomics. první. Praha: Česká zemědělská univerzita v Praze, provozně ekonomická fakulta, 2009. 180 pp. 1080. ISBN 978-80-213-1904-2. info
recommended literature
Mankiw, Gregory N. Principles of economics. 1999. vyd. Praha: Grada Publishing, 1999. ISBN 80-7169-891-1. info
Libby Rittenberg and Timothy Tregarthen, Principles of Macroeconomics, 2009, ISBN 13: 978-1-4533-3282-5 http://catalog.flatworldknowledge.com/bookhub/reader/5534
Frank, H. R. - Bernanke, B. S. Ekonomie. 2002. vyd. Praha: Grada Publishing, 2002. ISBN 80-247-0471-4
Vlček, Josef. Ekonomie a ekonomika. 2009. vyd. Praha: Wolters Kluwer, 2009. ISBN 978-80-7357-478-9. info
Samuelson, Paul A. - Nordhaus, William D. Economics. 2007. vyd. Praha: NS Svoboda, 2007. ISBN 978-80-205-0590-3. info


HOE26 Fundamentals of Hospitality and Gastronomy
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/0. 3 credit(s). Type of Completion: zk (examination).
Course Enrollment Limitations
The course is offered to students of any study field.
Course objectives
The aim is to prepare the graduate to be able to obtained information about the hotel and catering use in practice. Students will learn the categorization and classification of accommodation facilities. Identifies sample hotel organizational structure and its individual sections. Penetrates into the foundations of hotel operations, the site of integration and obtain information about the hotel groups and chains, ways of managing hotels and reservation systems. Obtain relevant information on global and regional cuisine, both in general and in the area of beverage gastronomy. Through analysis and synthesis, in the case study, apply and confronts the acquired knowledge.

Knowledge: The student is able to describe the activities of various levels of hotel management and gastronomy including jobs. Abilities: The student is able to explain the terminology and trends in the industry.

Skills: Students can apply knowledge about the classification of accommodation facilities, given categories and their classification in the creation of a range of services, he can explain the importance of gastronomy, with regard to safety and health and gastronomy appropriately apply in preparing menus and service packages.

Syllabus
1. The development of the hotel industry.
2. Hotel categorization of lodging facilities
3. Hotel classification in the Czech Republic and abroad. Its significance and purpose.
4. The organizational structure of the hotel - an explanation of the concept and the aspects that affect it.
5. Hotel departments, their tasks and staffing.
6. Integration processes in the hotel industry - Terminology hotel group, hotel chain, advantages and disadvantages.
7. Franchising and Management contract as a hotel management systems
8. Hotel safety and security systems
9. Leading organisations in hotel industry
10. The development of gastronomy and its importance in tourism.
11. Gastronomy rules and their application.
12. Trends in Hospitality and Gastronomy
13. Presentation of case studies.

Literature
required literature
WALKER, J. R. Introduction to Hospitality. 3. vyd. New Jersey: Prentice Hall, 2002. 600 pp. ISBN 0-13-033660-2. info
ROCCO, A. M. and V. N. ANDREW. Hospitality Today. An Introduction. 2. vyd. Lansing: The American Hotel and Lodging Educational Institutte, 2007. 560 pp. ISBN 978-0-86612-294-8. info
LATTIN, G. W. The Lodging and Food Service Industry. 1. edit. Lansing: The American Hotel and Lodging Educational Institutte, 2009. 393 pp. ISBN 978-0-86612-326-6. info
recommended literature
TESONE, Dana. Principles of Management for the Hospitality Industřy. : Copitight 2010 Elsever Ltd., 2010. ISBN 978-1-85617-799-3. info
BROTHERTON, B. Researching Hospitality and Tourism: A Student Guide. London: Sage Press, 2008. 240 pp. ISBN 978-1-4129-0392-9. info not specified
DVORAK, Donna. Friendly versus Familiar: the importance of register in English language teaching when preparing students for careers in the hospitality industry. Fórum cudzích jazykov, Sládkovičove: Vysoká škola Visegrádu, 2011. ISSN 1337-9321. info

 

MTE05 Statistics
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/2. 5 credit(s). Type of Completion: zk (examination).
Course objectives
The main aim of this subject is to introduce basic mathematical and statistical tools and teach students to use it in work and in ordinary life. The subject is going to focus on practical questions, i.a. in hospitality. Secondary goal is to teach students logic and logical reasoning.

Upon successful completion of this course students will be able to
- Interpret, use the vocabulary, symbolism, and basic definitions in statistics, in particular definitions of measures of central tendency, standard deviation, standardized variable, regression, coefficient of determination and correlation coefficient, normally distributed variable, sampling distribution of the mean, confidence interval and point estimate. Further null and alternative hypothesis, critical value and test statistic.
- Identify and apply statistical formulas and laws resulting directly from the theoretical definitions, e.g. calculation of measures of central tendency, standard deviations, correlation coefficients, coefficients of determination or test statistic. Students will be able to apply the basic theorems such as the Central Limit Theorem.
- Use the facts, formulas, implications, methods and techniques learned in this course to find regression equations for data, use regression equations to make predictions, calculate probabilities and find confidence intervals for means and proportions.

Syllabus
1. Data and types of data, the importance of context of data
2. The basics of data processing - categorical data
3. The basics of data processing - numericaL(QUANTITATIVE) data
4. Basics of histograms and distributions
5. Gauss curve - (normal) distribution
6. Central limit theorem.
7. Descriptive statistics (cumulative frequency analysis, variability, contingency tables) and its application in hospitality.
8. Time series, seasonality, dynamics and its application in forecasting.
9. Least squares fitting.
10. Correlation and regression.
11. The basics of hypothesis testing
12. Test statistics (Z test, T test)

Literature
required literature
Náhradní obsah: Bock,E.D., Velleman, P.F.: Modelling the word. ISBN-13: 978-0131359581. ISBN-10: 0131359584
recommended literature
Náhradní obsah: Sharpe,N.D., de Veaux, R.S.: Business statistics. 2014.ISBN-13.: 978-0321925831 ISBN-10: 0321925831
ALLAN G. BLUMAN. Elementary Statistics. : McGraw-Hill Publishing Company, 2001. ISBN 978-0-07-231694-0. info

 

JAE20 English language II
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
0/2. 3 credit(s). Type of Completion: z (credit).
Course objectives
The goal of the course is to expand students’ knowledge of general English at levels B1+ - B2+ according to CEFR and to continue to build on the students’ understanding of specialized language for the hospitality industry and business environment. Students will expand on their ability to produce extended forms of oral and written communication. JAE20 also aims to help students develop and improve academic skills and strategies for in studying in English.

JAE20 is the follow-up course to JAE10 in which there is a general development of knowledge of the language as well as a focus on the individual fields of study offered at the school. Knowledge and skills are further developed and revised in the subsequent course - JAE30 English language for HOE.

Knowledge: Upon successful completion of the course, students of JAE20 will have a deeper and broader knowledge of general language skills, professional language terminology, and general communication for the work environment. They will have learned the most commonly used communication patterns to be able to respond correctly in certain situations. Students will have a broader understanding of idioms and their use, as well as being able to understand and produce select grammatical structures including future forms such as will, going to, present continuous, and future perfect, modal verbs for the past and future, the passive voice.

Competences: Upon successful completion of the course, students of JAE20 will have learned the language to be able to communicate appropriately in situations that may occur in both professional and everyday life. They will be able to use vocabulary related to health and medicine and be able to discuss the importance of these terms as related to spas, as well as health and medical tourism. They will be able to discuss and debate issues and make predictions from clues. Students will know vocabulary related to transport and safety and be able to discuss different methods of transport. Students will also be able to use language for persuading and recommending action. They will have learned basic vocabulary for architecture and be able to describe buildings and bridges. They will be able to talk about requirements and describe facilities in a hotel. They will be able to identify fact and opinion, and use different language to avoid repetition in oral and written discourse.

Skills: Upon successful completion of the course, students of JAE20 will have learned the skills to evaluate resources on the internet, write short reports, and make recommendations. They will be able to describe, compare and contrast information in graphs, tables, and charts. Students will have learned to improve their listening skills with strategies for guessing and predicting using clues in the text. Students will have gained skills to write short opinion essays on topics related to hospitality.

Syllabus
1. Revision of topics, structures, and vocabulary covered in JAE10
2. Health and medicine; grammatical structures for talking about the future
3. Health and medicine in tourism and hospitality; discussing ethical issues, making predictions
4. Using the internet for research; evaluating resources on the internet; writing short reports; making recommendations
5. Transport; modal verbs future and past;
6. Methods and problems in transport; safety features
7. Transport and the hospitality industry; new types of transport; discussing methods of transport
8. Scenario – making an action plan; language for persuading, recommending action
9. Describing graphs, charts, tables; comparison and contrast
10. Improving listening skills, guessing meanings of words; writing a travel blog; adverbs of degree
11. Architecture; passive voice, discourse uses; newspaper articles about hotels in space, bridges
12. Discussing and describing buildings; identifying fact and opinion
13. Scenario – deciding on facilities in a hotel, talking about requirements

Literature
required literature
COTTON, D, D FALVEY and S KENT. Language Leader. Harlow: Pearson-Longman, 2008. info
recommended literature
Yule, G.: Oxford Practice Grammar – Advanced. Oxford: OUP, 2006, ISBN 978-0-19-457982-7

 

4th semester


JAE40 English language IV
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
0/2. 3 credit(s). Type of Completion: z (credit).

Course Enrollment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
Fields of study the course is directly associated with
• Hospitality Management (Study in English) (programme VŠH, BC)
Course objectives (in Czech)
The goal of the course is to expand students’ knowledge of general language at levels B2-C1 according to CEFR and introduce specialized language for the hotel industry and business environment. Students will expand on their ability to produce extended forms of oral and written communication. JAE41 also aims to help students develop and improve academic skills and strategies for in studying in English.

Knowledge: Students of JAE41 - English language for HOE will have a deeper and broader knowledge of general language skills, professional language terminology, and general communication for both the academic and work environment. They will learn the most commonly used communication patterns to be able to respond correctly in certain situations. Students will have a broader understanding of idioms and their use, as well as being able to understand and produce select grammatical structures including reported speech and reporting verbs; first, second, third, and mixed conditionals, alternatives to if.

Competencies: Students of JAE41 will learn the language to be able to communicate appropriately in situations that may occur in both professional and everyday life. They will be able to discuss and debate cultural differences as well as recognize and deal with cultural differences in an appropriate and diplomatic way. Students will be able to talk about hypothetical situations related to the past and the future. They will be able to discuss technological advances and the importance of technology to the hospitality industry.

Skills: Students of JAE41 will improve their reading skills, focusing on specific strategies to enhance comprehension. They will be able to write a formal letter and use formulaic language appropriately. Students will learn to recognize plagiarism and how to avoid it when writing their own papers. Students will be able to use what they learned in the previous courses to write a short paper including properly documented sources.

Syllabus (in Czech)
1. Revision of topics, structures, and vocabulary covered in JA030
2. Culture; reported speech, reporting verbs
3. Aspects of culture; dealing with cultural differences in the hospitality industry
4. Articles about culture, cultural differences, culture shock
5. Debate on cultural differences
6. Scenario – giving a formal presentation
7. Improving reading skills; chunking, suffixes and prefixes, linking words
8. Writing a formal letter, layout, formulaic language
9. Technology – first, second, third conditionals; alternatives to if
10. Adjectives connected to technology; technology in the hospitality industry
11. Discussing technology and its benefits; debate on the rate of technological progress
12. Plagiarism, what it is and how to avoid it
13. Revision, feedback, exam preparation<p.< li=""></p.<>

Literature
required literature
COTTON, D, D FALVEY and S KENT. Language Leader. Harlow: Pearson-Longman, 2008. info
recommended literature
YULE, G. Oxford Practice Grammar – Advanced. Oxford: OUP, 2006. info


6th semester


EKE06 Banks and Financial Markets
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/0. 3 credit(s). Type of Completion: zk (examination).
Course objectives (in Czech)
The course introduces basic information about banks and macroeconomic aspects of banking system and financial markets. In the course there are also explained the main economic terms of monetary economics and central banking based on US and Czech republic systems.

Skills: Upon successful completion of this course, students will be able to apply the knowledge of financial markets and banking systems and understand mutual relations among financial institutions.

Syllabus (in Czech)
1 Money – function and form
2 Currencies and interest rates
3 Financial markets and their instruments
4 Financial intermediaries
5 Financial crisis
6 Prague Stock Exchange
7 Banking System
8 Commercial banks
9 Bank loans
10 Bank deposits
11 Central bank (US, CZ)
12 Monetary policy

Literature
required literature
Casu B., Girardone C. and Molyneux P., Introduction to Banking, ISBN 978-0273693024, Prentice Hall, 2006

 

HOE43 Hotel Marketing and Event Management
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/2. 6 credit(s). Type of Completion: zk (examination).

Course objectives
THE AIM IS: To expand the knowledge and abilities of marketing tools and methods in hospitality and events management Expand the knowledge about marketing tools application in modern hotel industry and events management and planning To understand the character, opportunities and risks of marketing tools application

Knowlage: Deeper knowledge of activities and importance of marketing analysis realization and events management Student will understand the characteristics of various market segments and their influence on hotel marketing activities and decisions Detailed knowledge about preparation, realization and success evaluation of marketing strategy and partial plans Understanding the connections and continuity of individual steps of marketing strategy Students will understand the characteristics of modern hotel products and event management methods and their usage in practice To be able to identify the key forces and steps of creating the hotel’s identity, culture, image and brand, usage of marketing communication tools To be able to identify the methods and tools of hotel services evaluation. Students know the principles and advantages of using Revenue and Yield management Students will get advanced knowledge about event management principles, organizing and managing the events in general

Skills: To analyze the internal and external factors influencing the success of sales hence success of entire hotel business To be able to prepare the framing marketing plan and partial plans about marketing mix tools To be able to prepare and realize partial practical activities of production and distribution of supply of hotel products to particular target group, also with activities of their quality measurement To be able to prepare and realize different events for customers based on event management principles

Competence: Students will be able to work in sales/marketing department or event management Students will have complete understanding of processes, functions and several options of marketing communication, sales in hotel Students will understand the marketing cycle. They will be able to prepare and realize sales of several types of hotel product on their own, regarding to partial market segments specifics

Syllabus (in Czech)
1. Events management – an introduction
2. Marketing analysis, Strategic planning
3. Marketing research, Project management
4. Financial management, Risk management
5. Hotel products and their ditribution, Human Recources
6. Pricing methods and strategies, Stakeholder management
7. On-line hospitality marketing, Mobile Marketing
8. Marketing meeting or event design, Site management
9. Reputation Management, Marketing of Meetings and Events
10. Sustainable Event Management, Trends

Literature
required literature
KOTLER, Philip a Gary ARMSTRONG. Marketing. : Grada, 2004. ISBN 80-247-0513-3. info
BOVIE, D a F BUTTLE. Hospitality Marketing. Principles and Practice. 2 vyd. Oxford: Elsevier, 2011. 434 s. info
KOTLER, P, J T BOWEN a J C MAKENS. Marketing for Hospitality and Tourism. 5 vyd. Upper Saddle River: Prentice Hall, 2010. 683 s. ISBN 978-0-13-504559-6. info
REID, Robert D. a David C. BOJANIC. Hospitality Marketing Management. 5. vyd. : John Wiley & Sons, 2010. ISBN 978-0-470-08858-6. info

 

HOE50 Business in Hospitality and Gastronomy
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/2. 5 credit(s). Type of Completion: zk (examination).

Course objectives
Objectives of this course:
The aim of the Hospitality and Gastronomy Entrepreneurship course is to acquaint students with the specifics of doing business in the field of accommodation and catering services, and the peculiarities of business management in the tourism sector. The course also focuses on micro enterprises and family type of companies.Based on the foundations taught in this course, this student will be prepared for managerial functions in small and medium-sized enterprises. This course also serves as preparation for the follow-up master study: Hospitality and Spa Management.

Knowledge: The student will gain a basic overview of micro-, small or medium enterprises, the role of manager, and its basic tasks in business in hospitality and gastronomy.

Skills: This course will contribute to the student's ability to orient themselves in business activities management or owner of a company focused on providing accommodation and catering services.
Abilities: The student will be able to manage the business in the field of hospitality and gastronomy.

Syllabus
Content
1. Defining the subject content - definitions of business, hospitality, gastronomy; Accommodation and catering services; Differences between accommodation and catering services and facilities in the Czech Republic.
2. Existing legislation in the field - Licensing Act; Tax laws; Other legislative norms.
3. Legislative changes in relation to the field - Energy Performance Certifications, allergen labeling; visa issues and reporting obligation; Smoking prohibitions, electronic records of sales.
4. Control activities in the field - the definition of control activities; external bodies carrying out inspection work; requirements for mass caterers.
5. Economic management of the hotel / restaurant - budgeting, forecasting; key performance indicators; Ratios in the hospitality industry.
6. Forms of business in hospitality and gastronomy - classification and characteristics of tourism businesses; independent hotels; hotel groups and hotel chains.
7. Social aspects in hospitality and gastronomy - promoting social tourism; subsidy programs and projects implemented; social tourism in the context of hospitality.
8. Public aid in hospitality and gastronomy - the definition and the permissibility of public aid; EU operational programs in the Czech Republic between 2007 - 2013 and 2014 - 2020; grant titles in hospitality and gastronomy.
9. Shadow Economy in hospitality and gastronomy - the definition and breakdown of the informal economy; Grey economy in the HORECA sector; introduction of electronic records of sales in the Czech Republic.
10. Current trends in hospitality and gastronomy - performances in tourism and hospitality worldwide; Current trends; shared economy.

Literature
BROOKES, Maureen and Levent ALTINAY. Entrepreneurship in Hospitality and Tourism: A Global Perspective. 2015. info
RIMMINGTON, Michael, Clare WILLIAMS and Alison MORRISON. Entrepreneurship in the Hospitality, Tourism and Leisure Industries. Routledge. : Routledge, 2009. info

 

MGE28 Communication in Management of Service
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/2. 6 credit(s). Type of Completion: zk (examination).

Course objectives
The aim of this course is to introduce students to the basics of communication skills in the hotel and catering industry. Students will learn the basic theoretical definitions, which will be applicable to professional examples daily routine operations in the hotel and catering facilities.

Syllabus
Outline:
1. What is comunication
2. Meaning and Definition
3. Uses of Effective Communication
4. The 7Cs of Effective Communication
5. Fact about Effective Communication
6. Completeness of Effective Communication
7. Conciseness of Effective Communication
8. Consideration of Effective Communication
9. Clarity of Effective Communication
10. Conceteness of Effective Communication
11. Courtesy of Effective Communication
12. Correctness of Effective Communication
13. Barriers to Effective Communication
14. What is listening

Literature
required literature
Fleming, C.A., It's the Way You Say It: Becoming Articulate, Well-spoken, and Clear, ISBN-13: 978-1450215169, Bloomington, USA, ISBN-10: 1450215165
Hast, T., Powerful Listening. Powerful Influence. Work Better. Live Better. Love Better: by Mastering the Art of Skillful Listening, p. 224, ISBN 1490313559
Maxwell, J.C., Everyone Communicates, Few Connect: What the Most Effective People Do Differently, Nashville – Tennessee, USA 2010, ISBN 978-0-7852-1425-0
recommended literature
Maxwell, J.C., How Successful People Think: Change Your Thinking, Change Your Life, New York, USA 2009, ISBN 978-1-59995-168-3
Nicholas, M.P., The Lost Art of Listening, Second Edition: How Learning to Listen Can Improve Relationships, New York, USA, 2009, ISBN 978-1-60623-064-0

 

MGE31 Psychology
Institute of Hospitality Management in Prague
summer 2019

Extent and Intensity
2/1. 5 credit(s). Type of Completion: zk (examination).

Course objectives
The aim of the course is to provide introduction to psychology. The course attempts to introduce position of psychology and importance in the system of contemporary sciences, uses its methodological function not only in broad expertise, but also in a wide range of practical activities at all managerial experience, then studied art in particular. Analysis of basic psychological categories provides an understanding of more specific topics of social psychology, personality psychology, occupational psychology and health of personality. Students are encouraged to consciousness extremely bold claims for personal property profile manager field of study. Student knowledge realizes Contemporary extremely significant demands on the profile of personal qualities and characteristics of executive services. Skills Students can use the methods of practical knowledge of people. At the same time it learned the basic techniques of professional conduct with clients, including clients 'arduous' personalities. The ability of the student is able to raise the necessary degree of frustration tolerance because they understood the demands of work in the service of mental point of view.

Syllabus
1. The status and role of psychology in history and present (L). Interactive discussions on the content of the basic psychological categories (S).
2. Methodology and methods of psychology, their use in the activities of the studied subjects (L). Observations - pitfalls and limits of observation, model situations (S).
3. Personality, its structure, development and dimension (L). Details of the person (Etudes) (S).
4. The ability and talent. Types capabilities for factor analysis - the dimension of perception, psychomotoric skills and intelligence. Applying emotional intelligence in tourism services (L). Communication game (S).
5. Temperament, contemporary methods of its investigation, the temperament dimensions of behavior, emotional experience, social behavior, masculinity and femininity (L). Psychological causes of work-related conflicts in transactional analysis models (S).
6. Motivation, basic psychological categories motifs problem demotivation and frustration, job satisfaction (L). The problem of altruism in their professional lives and problems of false memory syndrome motivational theories (S).
7. Intelligence and creativity. Manifestations, effects and complexity of the individual types of intelligence, and combinations thereof in an individual (P). Decision-game (S).
8. Social interaction, attitudes, behaviors role in the field they studied (L). Strategies and tactics of professional meetings with clients - model situations (S).
9. Dynamisms adaptation - opportunities and challenges in the field they studied (L). Strategies and techniques of professional meetings with clients "arduous" nature (S). 10) Recognition and characterization of personality - the methods of practical knowledge necessary for humans executive branch (L). Psychological film focused on the studied field - testing the psyche of the characters, their behavior characteristic (S).
11. Counseling Psychology work. The role and importance of psychological counseling in personal and professional lives of individuals employed in tourism services (L). Comparison of test results film characters in the group (S).
12. Specifics of work in services from a psychological point of view (L). "Public and private person" in man - model situations (S).

Literature
required literature
(2010). Introduction to psychology. Flatworld Knowledge.

 

Reference

Bc. Aleš Černý
student Management hotelnictví a lázeňství
Přátelská atmosféra a spousta super lidí a akcí. Navíc jsem měl dost prostoru i pro práci, takže jsem nemusel řešit, co po škole.