ECTS - PWSZ im. Witelona w Legnicy
ECTS - PWSZ im. Witelona w Legnicy ECTS - PWSZ im. Witelona w Legnicy
The Witelon University of Applied Sciences in Legnica – Field: Tourism and recreation ECTS credits 2 1. Course title Gastronomy in tourism and acommodation sector 2. Course contents Classes Types of gastronomy locations. Functional room setup in a gastronomy location. Law regulations in mass-feeding gastronomy location. Guests service. Types of diplomatic catering events. Exceptional items of HACCAP. Catering services in acommodation objects. 3. Prerequisites None 4. Learning outcomes The student must be able to distinguish between the scope of services provided by all the types of catering. Student must know all service systems in the gastronomy locations. Student must be able to present and discuss all kinds of catering events being organized by hotel’s catering department. 5. Recommended reading 1. Arkuszyński C. Gastronomia hotelowa 2. Dominik P. Gastronomia we współczesnym hotelu 3. Polskie Wydawnictwo Ekonomiczne Zarządzanie hotelarstwem i gastronomią 4. Duda J. Obsługa konsumenta 5. Szajna R., Ławnicza D. Obsługa gości. 6. Type of course Obligatory 7. Teaching team Department of Tourism. 8.Course structure Form Lecture Number of hours Semester Year Classes Laboratory Project Seminar Other 30 5 3 Total student’s workload 9.Assessment methods Essey/ written task Test 10.Language of instruction Polish 60 ECTS Course Catalogue 2010/2011 946
The Witelon University of Applied Sciences in Legnica – Field: Tourism and recreation ECTS credits 2 1. Course title Hygiene in tourist and hotel industries 2. Course contents Lecture The description of factors determining health. Types of healthy behavior. Life style and quality of life. The condition of natural environment. The dusty and gaseous contamination of the atmosphere. Global effects of the contamination of atmosphere. Classification of the superficial water quality. Methods of water purification. Kinds of chemical hazards. The metabolism of xenobiotics in the organism. Kinds of physical hazards. Kinds of biological hazards. Environmental characteristics in relation to tourist and hotel industries. Basic p4roblems of indoor hygiene. Sanitary problems in hotel buildings. The principles of collective nourishment. Possibilities of evaluation of energetic and nutritional value of daily meals. Classes Principles and methods of evaluation of daily collective menu. The specificity of nourishment in tourism. The hygienic needs for tourist events organization. Types of health hazard in foreign climatic regions. Law principles for hygiene of accommodation, Disinfection, disinsection and deratization. Hygienic methods for security estimation of environments. 3. Prerequisites none 4. Learning outcomes Receiving of knowledge on the mechanisms of natural environmental influences on human organism. The recognition of environmental health hazards and the possibility of health protection. The recognition of basic hygienic principles for creation of accommodation and nourishment in tourist and hotel industries. 5. Recommended reading 1. Indulski J.A., Jethon Z., Dawydzik L.T. (2000) – Zdrowie publiczne – wybrane zagadnienia. Oficyna Wydawnicza Instytutu Medycyny Pracy w Łodzi, Łódź 2. Jethon Z., Grzybowski A. (2000) – Medycyna zapobiegawcza I środowiskowa. Wydawnictwo Lekarskie PZWL, Warszawa 3. Szczepanowska E., Sokolowski M. (2008) – Aktywność fizyczne I odżywianie jako uwarunkowanie promocji zdrowia. Wydawnictwo WWSTiZ w Poznaniu. Poznań 6. Type of course Obligatory 7. Teaching team Department of Tourism and Recreation 8. Course structure Form Number of hours Semester Year Lecture Classes Laboratory Project Seminar Other 15 5 3 Total student’s workload 15 9. Assessment methods The written test 10. Language of instruction Polish ECTS Course Catalogue 2010/2011 947
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The Witelon University of Applied Sciences in Legnica – Field: Tourism and recreation<br />
<strong>ECTS</strong> credits<br />
2<br />
1. Course title<br />
Gastronomy in tourism and acommodation sector<br />
2. Course contents<br />
Classes<br />
Types of gastronomy locations. Functional room setup in a gastronomy location. Law regulations in mass-feeding<br />
gastronomy location. Guests service. Types of diplomatic catering events. Exceptional items of HACCAP. Catering<br />
services in acommodation objects.<br />
3. Prerequisites<br />
None<br />
4. Learning outcomes<br />
The student must be able to distinguish between the scope of services provided by all the types of catering. Student<br />
must know all service systems in the gastronomy locations. Student must be able to present and discuss all kinds of<br />
catering events being organized by hotel’s catering department.<br />
5. Recommended reading<br />
1. Arkuszyński C. Gastronomia hotelowa<br />
2. Dominik P. Gastronomia we współczesnym hotelu<br />
3. Polskie Wydawnictwo Ekonomiczne Zarządzanie hotelarstwem i gastronomią<br />
4. Duda J. Obsługa konsumenta<br />
5. Szajna R., Ławnicza D. Obsługa gości.<br />
6. Type of course<br />
Obligatory<br />
7. Teaching team<br />
Department of Tourism.<br />
8.Course structure<br />
Form<br />
Lecture<br />
Number of hours Semester Year<br />
Classes<br />
Laboratory<br />
Project<br />
Seminar<br />
Other<br />
30 5 3<br />
Total student’s workload<br />
9.Assessment methods<br />
Essey/ written task<br />
Test<br />
10.Language of instruction<br />
Polish<br />
60<br />
<strong>ECTS</strong> Course Catalogue 2010/2011<br />
946
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