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Course catalogue Winter Semester 2018/2019
1st semester
CRE26 Tourism Basic for Hospitality Management
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 6 credit(s). Type of Completion: zk (examination).
Course objectives
Aim of the course: The objective is to introduce tourism as a global and fast growing phenomenon and examine its social, economic and environmental effects. The course provides information on the current trends in the global as well as European hospitality industry. This course looks at what the tourism industry is and does, and why it is such an important global business.
Students will be provided with the state-of-the-art knowledge and concepts of the tourism industry. Upon successful completion of this course students will be familiar with major principles of destination marketing and management and will understand the specifics of distribution channels and the impacts of new technologies. The course encompasses information on all travel sectors: accommodation, catering, attractions, travel organizers (tour operators and travel agents), food and beverage, events and conferences and the transportation sector. Students will understand the importance of the transportation sector, which enables travelling and therefore connects tourist generating areas with tourist destinations. Insights into the role of different modes of transport such as water, land and air will be provided. Students will acquire knowledge about the roles and the importance of the accommodation and catering industries in tourism. Particular attention will be paid to building knowledge of the travel trade sector which encompasses operations of tour operators and travel agencies. Knowledge of specific forms of tourism such as MICE tourism and Health and Spa tourism will be also provided during the course.
In addition, students will recognize the importance of natural resource conservation and sustainable tourism development. They will be provided with the knowledge of ecotourism and its benefits as well as dangers and limitations toward the life of local population. Special attention will be also paid to the future development of tourism and its growing role in international trade in services as well as its effects toward economic development and understanding foreign cultures.
The course also includes fundamentals of Tourism Geography. The concept of the UNWTO and general information about regional geography including tourist destination countries in Europe, Asia, Americas and Africa and the Middle East. The course comprises key elements of the geography of tourism such as geographic location, climate and tourism, the geographic distribution of resources for tourism, the geography of demand for tourism, the geography of transport flows.
Syllabus
1. Introduction and theoretical background
2. Tourist generating regions, Geography basics
3. Tourism demand
4. Tourism suppliers, MICE
5. Intermediaries in the tourism system
6. Destination development and management, The management of visitors
7. The economic impacts of tourism
8. The social and cultural impacts of tourism
9. The environmental impacts of tourism
10. Public sector involvement in tourism, Health and Spa Tourism
11. Tourism marketing
12. Tourism and the future, Tourism geography
Literature
required literature
INKSON, C. and L. MINNAERT. Tourism Management, an Introduction. : Sage, 2012. ISBN 978-1-84860-870-2.
recommended literature
GOELDNER, Ch., RITCHIE, B.: Tourism: principles, practices, philosophies, John Wiley and Sons,Inc., Hoboken, New Jersey, 2009, ISBN 978-0-470-08459-5.
Ministry for Regional Development of the Czech Republic: State
HOE41 Gastronomic - Services
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Prerequisites (in Czech)
Knowledge: The student is able to define principles of gastronomy including service, catering and hygiene standards. Skills: Graduate is able to use basic social and professional techniques in operational practice Competence: The student is able to implement knowledge in preparing menus, organize and manage traffic in small caterer.
Course Enrollment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
Course objectives (in Czech)
The aim is to acquire professional knowledge and skills related to work organization, operating techniques in individual caterer. To teach students the technical equipment sales centers in relation to operational needs and economy of operation.
Syllabus (in Czech)
Outline:
1. Introduction to terms, the Guest
2. The development of gastronomy and catering services
3. Human Resources, Food and Beverage Service Employees
4. Equipment and Supplies
5. Organizing a workday
6. Service Styles and Techniques, The Bar
7. Service methods, Breakfast-Lunch-Dinner, Caring for guests
8. Menu structure and Design
9. Designing and Planning Menus
10. Catering and Convention Services
11. Banquets,Weddings, Buffets, Cocktail Reception
12. French service system - use in current gastronomy world
13. Trends
Literature
required literature
Service A Guide for Professionals, Gartlgruber, Gutmayer, Lenger, Siegel, Stickler, ISBN 978-3-85487-422-5.
MEYER, Sylvia. Pofessional Table Service. USA: Manfred Glauser, Kusnacht, 1991. 464 pp. ISBN 0-471-28926-4.
The Customer Service Revolution, DiJulius III, ISBN-13: 978-1-62634-129-6.
recommended literature
Food & Beverage Service Training Manual with 225 SOP, Hotelier Tanji.
SCHMIDT, Arno. The Banquet Business. Third Edition. Weimar, Texas: CHIPS BOOKS, USA, 2001. 381 pp. ISBN 0-9669712-5-6.
LILLICRAP, Dennis and John COUSINS. Food & Beverage Service. 1994. vyd. London, UK: Hodder&Stoughton, 1999. 490 pp. ISBN 0-340-61152-9.
1001 Restaurants You Must Experience Before you Die, Linford, Whiteman.
EKE14 Microeconomics
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 5 credit(s). Type of Completion: zk (examination).
Course Enrollment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
Course objectives
The EKE14-00-MIC course introduces basic economic categories and relationships among them to the students. It explains the most important principles of economic behavior of particular entities, and functioning of the market mechanism in perfect and imperfect competition.
The market theory of production factors is 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 microeconomics.
The EKE14-00-MIC course is a theoretical basis for the follow-up Macroeconomics EK013 course and for applied economics in Enterprise economics EKE003.
The follow up course on the master’s level is EKE114 Microeconomics.
Objectives: Overview of the economic system, functioning of the market mechanism under the perfect and imperfect competition conditions.
Competence: After passing the course the student should be able to analyze the basic economic processes within the economic system at the economic entity level, 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 economic entities 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 the behavior of the economic entities forming the market supply and demand is the key. 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
Outline:
1. What is economy? Economic system
2. Basic economic problems and the ways of solving them, Consumption, Goods
3. Market mechanism, Demand, Supply
4. Market equilibrium in perfect competition, Elasticity
5. Consumer behavior in perfect competition, Cardinal utility theory, Demand curve derivation
6. Decision making of a firm under perfect competition, Cost and revenue analysis
7. Firm balance in perfect competition, Supply curve derivation
8. Firm in the imperfect competition
9. Monopoly, Types of monopoly, Origin and functioning
10. Balance of monopoly and the state intervention
11. Oligopoly and monopoly competition
12. Production factor markets, Production factor supply and demand, Price origin
13. Labor production factor
Literature
required literature
Libby Rittenberg and Timothy Tregarthen, Principles of Microeconomics, 2009, ISBN 13: 978-0-9820430-3-5, http://www.flatworldknowledge.com/printed-book/2147
recommended literature
SAMUELSON, Paul A. and William D. NORDHAUS. Economics. 2007. vyd. Praha: NS Svoboda, 2007. ISBN 978-80-205-0590-3.
MANKIW, Gregory N. Principles of economics. 1999. vyd. Praha: Grada Publishing, 1999. ISBN 80-7169-891-1.
FRANK, H. R. and B. S. BERNANKE. Ekonomie. 2002. vyd. Praha: Grada Publishing, 2002. ISBN 80-247-0471-4.
MAE32 Information and Communication Technology
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 5 credit(s). Type of Completion: zk (examination).
The course is also offered to the students of the fields other than those the course is directly associated with.
Course objectives (in Czech)
The course introduces students with the basic concepts and technical equipment of the discipline. It presents the basic procedures for analyzing the proposed systems, with particular emphasis on the use of information and communication technologies, including computer networks and the Internet. The course characterizes different types of e-commerce with an emphasis on the principles of electronic commerce, building supply chains, and using CRM, SRM, and SCM. The course introduces students with ERP systems and their connection with electronic trading. Important parts of the course are electronic payment systems, legal and ethical issues of electronic commerce, and electronic communication.
Knowledge: Students will acquire basic knowledge about the information and communication technologies and possibilities of their application in practice. SKILLS: Students will be able to assess what ICT equipment will be optimal for the company. They will be able to solve some specific practical situations with using ICT. They will get knowledge of modern information systems used in service sphere. Students will be able to use basic software and hardware resources.
Competence: Obtained knowledge and skills are essential for university’s graduates in performing managerial functions at operational and middle management level. Their ability to analyze the situation and choose the best solution with usage of ICT and IS has a particular importance.
Syllabus
1. Data, Information, Knowledge and data processing
2. Technical equipment of hotels, travel agencies and spa facilities
3. Analysis of the proposed system and its parts
4. Analysis of ICT Systems
5. Networks, Communication in the Internet, Means of company self presentation
6. Electronic Trading
7. CRM Systems in Ecommerce
8. Building Supply Chains
9. Usage of SRM and SCM systems
10. Business Information Systems
11. ERP systems and their relation to e-commerce
12. Electronic Payment Systems
13. Legal and Ethical Issues of Electronic Commerce
Literature
required literature
REID, Robert D. and David C. BOJANIC. Hospitality Marketing Management. 5. vyd. : John Wiley & Sons, 2010. ISBN 978-0-470-08858-6.
KOTLER, P., J. T. BOWEN and J. C. MAKENS. Marketing for Hospitality and Tourism. 5 vyd. Upper Saddle River: Prentice Hall, 2010. 683 pp. ISBN 978-0-13-504559-6.
recommended literature
BOVIE, D. a F. BUTTLE. Hospitality Marketing. Principles and Practice. 2 vyd. Oxford: Elsevier, 2011. 434 s.
DILLER, M. Information systems in tourism. 2011. ISBN 978-81-7446-909-0.
KOTLER, Philip and Gary ARMSTRONG. Marketing. : Grada, 2004. ISBN 80-247-0513-3.
MGE01 Management
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Course objectives
The course MG E01 covers the fundamental concepts of management. Students explore the functional roles and responsibilities of a manager in an organization. The course includes an introduction to theories and concepts of organization and management as well as application of these theories and concepts to the management of organizations and people. The course represents a basis for entry into the career in management.
The course equips students with orientation in the roles and responsibilities of managerial works in an organization, including services, hotel and tourism industries. Students acquire knowledge of principles and functions of management and understanding of modern approaches to the management in economic and social environment and the application thereof in practice.
Upon completion of the course, students understand the nature of managerial activities in an organization, namely in: planning and strategic management, organizational culture, managing change, understanding individual behaviour and managing work teams, communication and motivation, control and operation management. Students develop skills related to manager function and required in today’s competitive environment and have an insight what it means to be a successful manager under current conditions, i.e. manager confronting change.
Syllabus
1. Management: Definition, Theories, Environment, Globalization
2. Foundations of Decision Making
3. Planning and Strategic Management
4. Organizational Structure and Culture
5. Managing Human Resources
6. Managing Change and Innovation
7. Foundations of Individual Behaviour
8. Understanding Groups and Managing Work Teams
9. Motivating and Rewarding Employees
10. Leadership and Trust
11. Communication and Interpersonal Skills
12. Foundations of Control
13. Operations Management
Literature
required literature
ROBBINS, Stephen P. and David A. DECENZO. Fundamentals of Management. : Pearson Education, 2012. Global Edition. ISBN 978-0-273-76617-9.
recommended literature
GRIFFIN, Ricky W. Fundamentals of Management. International Edition 6e. : Cengage South-Western Educational Publishing, 2011. ISBN 978-0-538-47875-5.
JAE10 English language I
Institute of Hospitality Management in Prague
winter 2018
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
there are 7 fields of study the course is directly associated with, display
Course objectives
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 hospitality industry and business environment. Students will expand on their ability to produce extended forms of oral and written communication. JAE10 also aims to help students develop and improve academic skills and strategies for in studying in English; JAE10 is the introductory course in English 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 - JAE20.
Knowledge: Upon successful completion of the course, students of JAE10 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 usage of continuous and perfect aspect for verbs and forming indirect questions.
Competence: Upon successful completion of the course, students of JAE10 will be able to communicate appropriately in situations that may occur in both professional and everyday life. They will be able to recognize the characteristics of a good communicator and its importance for managers. They will be able to discuss trends in communication in the hospitality industry. They will be able to agree and disagree politely, ask polite questions, offer solutions and solve communication problems. Students will be able to discuss current problems and both local and global issues related to the environment and their significance for the hospitality industry. Students will be able to talk about sport and leisure time activities and discuss the increasing importance of the leisure time segment of the hospitality industry.
Skills: Upon successful completion of the course, students of JAE10 will be able to recognize the structure of talks and lectures and take notes on the main points. Students will also be able to write and check emails. They will have learned to design and write questionnaires that can be used for research.
Syllabus
1. First meeting, introductions and greetings, communication, what makes a good communicator
2. Trends in communication and research
3. Continuous and perfect aspects, idioms related to communication
4. Scenario - outlining problems, offering solutions, solving communication problems
5. Importance of communication in hospitality; note-taking, writing and checking e-mails
6. Environmental issues local and global
7. Articles about environmental issues, discussing changes in one’s environment
8. Environmental issues in hospitality
9. Present perfect simple and continuous, indirect questions
10. Scenario - attending a public meeting, agreeing and disagreeing politely, polite questions
11. Question types, designing and writing a questionnaire
12. Using questionnaires in research
13. Revision and feedback
Literature
required literature
COTTON, D., D. FALVEY and S. Pearson KENT. Market Leader Upper Intermediate. 3rd Edition. Essex: Pearson, 2011. ISBN 978-1-4082-3709-0.
recommended literature
MOL, Hans. English for Tourism and Hospitality. Reading, UK: Garnet Education, 2008. ISBN 978-1-85964-942-8.
not specified
Yule, G.: Oxford Practice Grammar – Advanced. Oxford: OUP, 2006, ISBN 978-0-19-457982-7.
3rd semester
EKE11 Accountancy
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 6 credit(s). Type of Completion: zk (examination).
Course Enrollment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
Course objectives
Accountancy EKE11 helps students to develop knowledge and understanding of the underlying principles and concepts relating to financial accounting and technical proficiency in the use of double-entry accounting techniques including the preparation of basic financial statements.The student will get a basic understanding to accounting terminology, manual bookkeeping mechanics and computer accounting methods and the use of the published financial reports. The student will gain the knowledge and skills necessary for interpreting the reported accounting data and evaluating its impact.
Syllabus
1. Introduction to Financial Accounting
2. Financial statements
3. Analyzing and Recording Financial Transactions
4. Adjusting and Closing Entries
5. The Preparation of the Worksheet
6. Accounting for a Merchandising Business
7. Cash and Short-Term Investments
8. Inventories
9. Receivables and Payables
10. Fixed Assets, Depreciation
11. Liabilities
12. Corporations
13. Partnerships
14. Financial Statements Analysis
Literature
required literature
Shim J. and J. Siegel. Schaum's Outline of Financial Accounting. McGraw-Hill: 2nd Edition (Schaum's Outline Series). ISBN-13: 978-0071762502.
recommended literature
Financial Accounting / hospitality industry/ Raymond S. Schmidgall, James W. Damitie
MAE01 Marketing
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 4 credit(s). Type of Completion: zk (examination).
Course Enrollment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
Course objectives
Objective of this subject to introduce marketing as discipline, define it and explain its importance in the business environment. Furthermore to apply and differentiate marketing strategies and principles in hospitality industry with special attention to the hotel marketing.
By taking this subject student should be equipped with solid foundation of marketing strategies, principles, definitions and its applications in hospitality industry.
Syllabus
1. Introduction to marketing, basic definitions, development and specifics
2. Marketing in hospitality industry, definition of tourism, holiday, free time, services and service industry specifics
3. Strategic marketing, Marketing Plan
4. Marketing environment and its analysis
5. Marketing Information Systems and Marketing Research
6. Consumer Markets and Consumer Behaviour, Market Segmentation, Targeting and Positioning
7. Developing the Hospitality and Tourism Marketing Mix - Designing and Managing Products
8. Developing the Hospitality and Tourism Marketing Mix - Pricing Products
9. Developing the Hospitality and Tourism Marketing Mix - Distribution Channels
10. Developing the Hospitality and Tourism Marketing Mix - Promoting Products, Advertising, PR and Sales Promotion
11. Developing the Hospitality and Tourism Marketing Mix - Professional Sales, Building Customer Relationships
12. Destination Marketing
Literature
required literature
KOTLER, P. R. and J. T. Makens, J. BOWEN. Marketing for hospitality and tourism. Upper Saddle River: Prentice Hall, 2006.
recommended literature
REID, R. D. and D. C. BOJANIC. Hospitality Marketing Management. 5 vyd. Hoboken: John Wiley and Sons, 2010. 656 pp. ISBN 978-0-470-08858-6.
PRE10 Law
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/0. 3 credit(s). Type of Completion: zk (examination).
JAE30 English language III
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
0/2. 3 credit(s). Type of Completion: z (credit).
Prerequisites
JAE30 - English language is the follow-up course to JAE20 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 - JA041-English language.
Course Enrollment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
Course objectives
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 hospitality industry and business environment. Students will expand on their ability to produce extended forms of oral and written communication. JAE30 for HOE also aims to help students develop and improve academic skills and strategies for in studying in English.
Knowledge: Students of JAE30 - English language will have a deeper and broader knowledge of general language skills, professional language terminology, and general communication for the 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 have something done, verbs that take the gerund or infinitive, relative clauses and reduced relative clauses, prepositions.
Competence: Students of JAE30 will learn the language to be able to discuss and debate the positive and negative aspects of an issue such as globalization as well as compare positive and negative experiences. They will consider the influence of the internet and the media and be able to discuss the issue in relation to the hospitality industry. Students will be able to recognize the importance of psychology for managers, especially in hospitality, and they will be able to discuss its importance for team work and group dynamics. They will be able to deal with difficult situations and give advice.
Skills: Students of JAE30 will understand how to summarize long texts, including writing topic sentences and paraphrasing an author’s ideas. They will also be able to edit a text to shorten it. Students will learn about referencing sources within a text and how to properly format sources for writing a bibliography. Students will use linking words to connect ideas and make conclusions.
Syllabus
1. Revision of topics, structures, and vocabulary covered in JAE20
2. Globalization; verbs that take infinitive and gerund forms; have something done
3. Articles about globalization, the internet, the media
4. Discussing positive and negative aspects of globalization; globalization and the hospitality industry
5. Scenario - a TV debate, clarifying
6. Summarizing, writing topic sentences, paraphrasing, editing to shorten a text
7. Strategies for expanding one’s vocabulary; collocations, adverbs
8. Psychology; relative clauses, use of prepositions
9. Psychology in hospitality and management; group dynamics, teamwork
10. Discussing team roles, organizing group activities
11. Scenario - giving advice
12. Writing a bibliography, referencing, linking words, conclusions
13. Revision and feedback
Literature
required literature
COTTON, D., D. FALVEY and S. Pearson KENT. Market Leader Upper Intermediate. 3rd Edition. Essex: Pearson, 2011. ISBN 978-1-4082-3709-0.
recommended literature
MOL, Hans. English for Tourism and Hospitality. Reading, UK: Garnet Education, 2008. ISBN 978-1-85964-942-8.
not specified
YULE, G. Oxford Practice Grammar - Advanced. OUP: OUP, 2006.
5th semester
EKE03 Business Economics
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 5 credit(s). Type of Completion: zk (examination).
Course Enrollment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
Course objectives (in Czech)
The aim of the subject is to make the students understand the basic categories of the business economics that facilitate understanding of the position of a company in the economic and social system of the society. A related objective is to teach the students to work with different methods used in the business economics, as a base for managerial decisions. Learning outcomes and competences: Upon successful completion of this course, students will be able to distinguish basic categories of business economics such as enterprise, entrepreneurship, costs, revenues, enterprise resources management so they will be able to understand the processes in business. To use absorbed theoretical background to solve decision problems in practice.
Syllabus (in Czech)
1. Basic concepts in business economics
2. Objectives of a business, Business environment
3. Types of business companies, Cooperation and integration
4. Company organization, Managerial objectives
5. Understanding competitive strategy
6. Understanding pricing strategies
7. Life cycle of a company
8. Costing
9. Financing, Financial statements
10. Tourism companies - specifics
Literature
required literature
NELLIS, Jeseph and David PARKER. Principles of Business Economics. Edinburgh: Pearson Education Limited, 2006. 421 pp. ISBN 978-0-273-69306-2.
HOE44 Hotel Reservation and Restaurant System
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/2. 6 credit(s). Recommended Type of Completion: zk (examination). Alternate Types of Completion: z (credit).
Prerequisites (in Czech)
The course HOE44 familiarizes students with the practical possibilities of using hotel softwares for the needs of companies in the field.
The emphasis is on practical skills using all technical means available so that students are able to apply theoretical knowledge gained from existing economic studies and other subjects using the hotel and restaurant software and information systems tools.
Included in HOE44 - Hotel and restaurant systems, students learn the basic hotel and restaurant software of the hotel environment. The course is focused on the practical use of the Protel, Hores, Fidelio, restaurant system and hotel reservation system.
Course objectives (in Czech)
Objective: students will acquire an overview of the major hotel and restaurant software used in the field. They will focus on opportunities in software processing of important tasks.
Competence: Students will be able to apply the theoretical knowledge gained in the current study economic and other objects using the tools of hotel reservation and information systems and catering systems.
Skills: HO044 will prepare students for the processing of bacic use of hotel and restaurant systems. This ability is important for future university graduates in management positions at operational and middle level management. Also significant is the ability to focus in selected specialized systems.
Syllabus (in Czech)
1. Introduction to subject, Internet and E-business
2. E-business in the hotel industry and tourism
3. Internet marketing, Internet reservation systems and online sales of accommodation capacities
4. Seleced internet IRS (Booking, Hrs, Venere, Lastminute.com)
5. Bookassist, Tripadvisor, Travelclick, Fastbooking
6. Hotel Information System
7. Micros Fidelio and Opera
8. Hores + Protel + Protel Banquet
9. Business Intelligence and hotel system - Protel BI
10. Restaurant systems
Literature
required literature
Awards Protel software and instructional texts available onhttp://www.protel.net/support/tutorials/
recommended literature
Demo version of Fidelio software available on http://www.hotelovesystemy.cz/systemy-pro-hotely/hotelovy-software.php?id=5&firma=Fidelio
Instructional text of software Hores available onhttp://www.horesplus.cz/ke-stazeni
Demo version of the software available on the Hores http://www.horesplus.cz/demo-verze
WAYNE, Pease. Information and Communication Technologies
MGE22 Modern HR Management
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/1. 4 credit(s). Type of Completion: zk (examination).
Course Enrollment Limitations
The course is offered to students of any study field.
The students will get acquainted with the isme of Management as a process involves planning, organizing, staffing, leading and controlling activities that facilitate the achievement of an organization's objectives. All these activities are accomplished through efficient utilization of physical and financial resources by the company’s human resources.
Students will be able to navigate in the field of HRM cand they can broadly be defined as a common title given to all aspects of a business related to effective and efficient management of its workforce. HRM is representative of all issues or problems related to people and their management, in a manner that is most beneficial for the business.
Students will be able to navigate in Human resource management as one of the most complex and challenging fields of modern management. It ensures the building up of an effective workforce, the proper handling of employee expectations and makes sure that they perform at their very best. Human resources is one of the most valuable and unique assets of an organization. The term human resources refers to the total knowledge, skills, creative abilities, talents and aptitudes of an organization’s workforce, as well as the values, attitudes and beliefs of the individuals involved.
Syllabus
1. An introductory overview of Human Resource Management
2. Importance of HRM
3. Sound knowledge of HRM is crucial not just for a HR manager but for all successful managers
4. Some Functions of HRM
5. Emerging HRM Functions
6. Human Resource Planning
7. Human Resource Planning Defined
8. Human resource planning can be described as a series of activities
9. Significance of Human Resource Planning
10. Main objectives of HR Planning
11. HR Planning Process
12. Job Analysis
13. Purpose and Importance of Recruitment
PRE11 Applied Law
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
2/0. 3 credit(s). Type of Completion: zk (examination).
Course Enrollment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
Course objectives (in Czech)
Aim of the course is to introduce the fundamentals of international legal areas, which shall serve not only as the basis for further legal capability, but also for other related economic subjects, getting knowledge about the international legal regulation, particularly in the area of international relations. Upon successful competition of this course student will be able to: - Demonstrate basic understanding of the key areas of the International legal system (concerning mainly the trade law aand the procedure of solving of international disputes); - Analyze and solve, however on the manager level, basic legal issues concerning the solving of the international disputes. The students are expected to understand the nature of the international trade law and international law of procedure. After studying this module students should be able to evaluate the risks which may occur upon insufficient application of the law.
Syllabus (in Czech)
1. Solution of the international business disputes and/or disputes between the various legal entities
2. International Arbitration Proceedings
3. ICC (International Chamber of commerce) - arbitration proceeding rules United Nations Commission on International Trade Law (UNCITRAL)
4. Arbitration proceeding (rules of proceedure, place of the arbitration, language of the arbitration, arbitrators, parties and its representatives, award, appeal, costs of the arbitration, enforcement of the award)
5. International Criminal Law - International tribunals of Nurnberg, Tokyo ICTY (International Criminal Tribunal for the former Yugoslavia)
6. International Criminal Tribunal for Rwanda ICC (International Criminal Court) - establishment, responsibility, jurisdiction, seat of the court, types of the crimes, proceedings before the court, prosecution, defense, right of the third persons (mainly victims), judges, types of the penalties (which may be imposed)
Literature
required literature
International Chamber of Commerce web page (available at www. iccwbo.org)
ICTY (International Criminal Tribunal for the former Yugoslavia) web page (available under http://www.icty.org/)
International Criminal Tribunal for Rwanda web page (available under http://www.unictr.org/)
ICC web page (available under http://www.icc-cpi.int/en_menus/icc/Pages/default.aspx)
recommended literature
Act no 216/1994 Coll., on Arbitration Proceedings and Enforcement of Arbitral Awards, as amended
Act no 91/2012 Coll., on international private law, as amended
JAE52 English language V
Institute of Hospitality Management in Prague
winter 2018
Extent and Intensity
0/2. 3 credit(s). Type of Completion: zk (examination).
Prerequisites
JAE52 English language follows up on the subject JAE40, which combined general and professional language. Knowledge of professional language is further developed in JAE52, with emphasis placed on creating and fixing the acquired knowledge and skills in general and professional language.
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
there are 6 fields of study the course is directly associated with, display
Course objectives
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 hospitality industry and business environment. Students will expand on their ability to produce extended forms of oral and written communication.
Knowledge: Students of JAE52 will deepen and expand their language skills and learn about professional language terminology in the general working environment. They will learn to automatically use communication patterns to be able to react correctly in common professional situations.
Competence: Upon completing the course students will be able to adequately respond in both everyday situations, and also to situations occurring in the work environment. Students will be able use the language to adequately express their views and to discuss the topic using a wide vocabulary.
Skills: This course teaches students to make contact with other people, readily react in different situations, both social and business, which require the exchange of information. Students will be able to obtain and provide information on the topics covered. Students will be able to readily and appropriately react in English, using a wide vocabulary.
Syllabus
1. Revision of topics, structures, and vocabulary covered in JA040
2. External influences on the tourism and hospitality industry
3. Linking words and phrases in a text
4. Fixed phrases in academic English
5. Recognizing the speaker's stance and making inferences
6. Building and argument
7. Business and economics
8. Word collocations in micro and macroeconomics
9. Analyzing micro and macroeconomic texts
10. Financial crisis
11. Financial crisis
12. Exam revision
Literature
required literature
MOL, Hans. English for Tourism and Hospitality. Reading, UK: Garnet Education, 2008. ISBN 978-1-85964-942-8.
recommended literature
COTTON, D., D. FALVEY and S. Pearson KENT. Market Leader Upper Intermediate. 3rd Edition. Essex: Pearson, 2011. ISBN 978-1-4082-3709-0.
