ECTS credits
4
1. Course title
Organisation and technique of work in hotel management
2. Course contents
Lecture
Company hotelier as an organization. Definitions of economic activity, business, entrepreneur.
Types, objectives and functions of the company. The process of setting up a company. Hospitality
business management. Management functions: planning, organizing, motivating and control. The
role of the human factor in the hotel industry. Features of employee accommodation hospitality.
Model hospitality. Good manners in the hotel. Basic skills in handling guests.
Standards of attendance (service activities). Structure of organizational hotel. Characteristic of basic
position in hotel industry. Management human resources. Work of manager in touristic sector
(trade). Estimate of result of work of hotel staff. Motivating for work. Chosen legal questions related
with work in hotel industry. Employment of informatics in hotel industry. Manners of estimates of
functioning of dormitory objects ( meter utilization object ).
Classes
Practical training in the creation of the organizational structure of the object hospitality. Examples
and application of standards in the hotel (best practice). The use of hotel facilities measures of
utilization in practice. History of hotel industry and its analysis. Hotel industry’s services quality
assessment.. Structure and duties of individual hotel departments. Quality management systems
being used in hotel industry. Hotel standards as a part of creating high quality services.
3. Prerequisites
none
4. Learning outcomes
Student knows principles and in hotel industry specificity of management, especially in range of
management staff, scheme of organizational hotel knows (be able) to compose and plan of
organization of work towards of chosen hotel, it uses meters of utilization of hotel objects. Students
know sorts of hospitality services. They can define hotel structure, all posts in a hotel and its
specifications and know ISO standards and general standards in hotel industry.
5. Recommended reading
1. Mitura E., Koniuszewska E., Ekonomika i organizacja pracy w hotelarstwie, Difin, Warszawa
2006
2. Pląder D. (red.): Organizacja pracy w hotelarstwie. Krakowska Szkoła Hotelarska, Kraków 2001
3. Duda J., Krzywda S, Obsługa konsumenta w hotelarstwie : podręcznik do nauki zawodu technik
hotelarstwa, Wydawnictwo REA, Warszawa 2007
4. Organizacja pracy w hotelarstwie (red.) G. Wolak, Krakowska Szkoła Hotelarska, Kraków 2006
6. Type of course
Obligatory
7. Teaching team
Department of Tourism
1. Course structure
Form
Number of hours
Semester
Year
Lecture
15
4
2
Classes
15
4
2
Total student’s workload
120
9. Assessment methods
Lectures – written exam
Classes - grade