Basics of hotel trade 1.S3.JAT.PP.25
Course objectives
- familirising with the basics of hotel management
- developing the ability to present the offer of a given company and responsible and creative management of the scope of duties in a given position
- building personal relationships
- familirising with the basics of hotel management and using it for personal development.
- analyzing, independent planning, organizing and implementing typical projects and offering plans related to the hotel industry.
- developing business communication skills related to hotel traffic service (creating correspondence, conducting conversations, preparing documentation and all typical activities performed by hotel staff, with particular emphasis on the hotel reception).
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Program content
• accommodation - categorization and classification
• condition and structure of the hotel industry
• functional sections of a modern hotel
• hotel organizational chart
• adapting the hotel facility to service people with disabilities
• standardization of hotel facilities, hotel organizations
• hotel services
• cooperation between hotel facilities and travel agencies
• equipment necessary to provide hotel services
• environmental protection, fire protection. and health and safety
• the technique of preparing services for sale and implementation (supported by practice)
• knowledge of hotel documentation (supported by practice)
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Methods of instruction/ forms of classroom activity
project method, analysis of specialist texts, discussion, presentation, workshops in the hotel
Field of study
Student workload
Study level
Education profile
Type of course
obligatory courses
The semester in which the subject is carried out
Mode
Course coordinators
Term 2024/25-Z: | Term 2023/24-Z: | Term 2022/23-Z: |
Learning outcomes
Learning outcomes according to PQF 2019:
Knowledge
The student knows and understands:
1. terminology and techniques used in hotel communication to solve specific problems; ways of expressing specific types of information (k_W04/P6S_WG)
2. construction and functions of systems and institutions appropriate for the scope of professional hotel activity, characteristics and needs of hotel customers (k_W07/P6S_WK)
Skills
The student is able to:
3. assertively and independently present the offer of a given company, communicating with the use of specialized terminology (k_U01/P6S_UW; k_U07/P6S_UK)
4. search, analyze, evaluate, select and use information from written and electronic sources and develop skills related to the hotel industry (k_U05/P6S_UW)
5. use knowledge and experience related to the hotel industry in practice (k_U06/P6S_UW)
6. use English at at least B2+ both orally and in writing, including hotel terminology (k_U08/P6S_UK)
Social competence
The student is ready to:
7. responsible performance of professional roles, including compliance with the rules of professional ethics in the hotel industry (k_K06/P6S_KR)
Assessment criteria
Forms of evaluation of learning outcomes:
1. Active participation in the workshops - 45% of the final grade (outcome1,2,3,4,5,6,7)
2. Presentation - 55% of the final grade (outcome 1,2,3,4,5,6)
Pass at 60% of the final grade
Bibliography
Reading list:
1. Witold Drogoń, Bożena Gnatecka-Wrzosek. Podstawy hotelarstwa i usługi dodatkowe Kwalifikacja T.12.3
2. Beata Dobusz. Dokumantacja hotelowa. Ćwiczenia dla zawodu technik hotelarstwa. Kwalifikacje: T.11 IT.12
3. Beata Dobusz. Dokumantacja hotelowa Cz.2. Ćwiczenia dla zawodu technik hotelarstwa. Kwalifikacje: T.12 "Obsługa gości w obiekcie świadczącym usługi hotelarskie"
Additional information
Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system: