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Terminated in academic year 2014/2015

Services

Type of study Bachelor
Language of instruction Czech
Code 115-0321/03
Abbreviation SLUŽ
Course title Services
Credits 3
Coordinating department Department of Management
Course coordinator doc. Ing. Václav Lednický, CSc.

Subject syllabus

1. Services as a form of economic activity
- Defining Service
- Property Services
- Distribution services
2. Demand for services
- Key factors of demand
- Evaluation of consumer services
- Application outsourcing
3. Influences on services
- The human factor in service
- Technique and technologies of services
- Human resources and training for work in the service
4. Production Services
- Market and non-market types of services
- Evaluating the level of services
- Development status of the service
5. Globalization of Services
- Expanding the mass production of services
- Increasing the the production of services
- Creation of infrastructure services
- The risk in the services
6. Market of services
- Domestic and international services market
- Liberalization of services
- Integration services market
7. Non-market services
- Definition of non-market services and their importance
- Utilities (financing, providers)
- The social aspects of non-market services
- Changes in this area
8. Additional services in tourism and its importance
- Passport and visa services
- Customs Service
- Insurance Services
- Financial services
- Health Services
- Cultural, social, sports services
- Accompanying events during congresses
- Congress Services
- Leisure Services
9. Vending
- Definition and development changes
- Application (representation, costs, individual solutions)
- Technical development machines

Literature

DAHMER, Sondra J. and Kurt W. KAHL. Restaurant Service Basics. 2nd ed. New Jersey: John Wiley, 2008. ISBN 978-0470107850 .
ORDÓÑEZ de PABLOS, Patricia, Robert TENNYSON and Jingyuan ZHAO. Global Hospitality and Tourism Management Technologies (Premier Reference Source). Hershey: IGI Global, 2011. ISBN 978-1613500415 .

Advised literature

HALL, C. Michael and Alan A. LEW. Understanding and Managing Tourism Impacts: An Integrated Approach (Contemporary Geographies of Leisure, Tourism and Mobility). New York: Routledge, 2009. ISBN 978-0-203-87587-7 .
WALKER, John R. The Restaurant: From Concept to Operation. 6th ed. New Jersey: John Wiley, 2010. ISBN 978-0470626436 .