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BUDAPEST BUSINESS SCHOOL COLLEGE OF COMMERCE, CATERING AND TOURISM
Subject Outlines of the
TOURISM & HOSPITALITY BA MAJOR
Specialization “Catering and Hotel Management”
D Module
in the 2014/2015. academic year
Budapest, March 2015.
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Contents
D. CATERING AND HOTEL SPECIALIZATION ...................................................................................................... 3
D.1. FOOD AND BEVERAGE MANAGEMENT ..................................................................................................................... 4 D.1.1. Food and Beverage Management-1 (VSZG1KAATTV) ................................................................................... 4 D.1.2. Food and Beverage Management-2 (VSZG2KAATVV) ................................................................................... 6 D.1.3. Food and Beverage Management-3 (VSZG3K0ATVV) ................................................................................... 7 D.1.4. Food and Beverage Management-4 (VSZG4K0ATVV) ................................................................................... 8 D.2. Nutrition (TAPT1K0ATVV) ................................................................................................................................ 9 D.3.1. Food Preparation-1 (ETKI1KAATVV) .......................................................................................................... 11 D.3.2. Food Preparation-2 (ETKI2KAATVV) .......................................................................................................... 13 D.4.1. Technical Knowledge I. (MSZI1KAAUPS).................................................................................................... 15 D.4.2. Technical Knowledge II. (MSZI2KAAUPS) .................................................................................................. 17 D.5. Restaurant Service-2 (ERTE0KAATVV) .......................................................................................................... 20 D.6. Food Science (EAIS0KAATVV) ........................................................................................................................ 21 D.7. Introduction to Beverages (ITAL1KAATVV) .................................................................................................... 23 D.8. Knowledge of Tea and Coffee (ELVS1KAATVV) ............................................................................................. 25 D.9. Microbiology-Hygiene (MIHI1K0ATVV) ......................................................................................................... 29
D-4. OBLIGATORY ELECTIVE COURSES (STUDENTS HAVE TO CHOOSE TWO OF THEM) ...................................................... 31 D.10. Special Food and Beverage Knowledge (KUII1V0ATVV) ............................................................................ 31 D.11. Holiday Entertainment (USZM1S0ATVT) ...................................................................................................... 33 D.12. Business Games (BUGT1V0ATVV) ................................................................................................................ 36 D.13. History of Catering (VETO1V0ATVV) ........................................................................................................... 38
E. CRIERIA- REQUIREMENTS ................................................................................................................................. 40
E.2. Food Science Laboratory Practice (VANFCL1BSC) ....................................................................................... 40 E.3. Beverages Laboratory Practice (VANBLP1BSC) ............................................................................................. 43 E.4. Tee and Coffee Laboratory Practice (ESLG1K0ATVV) ................................................................................... 45 E.5. Microbiology-Hygiene Laboratory Practice (MHLG1K0ATVV) ..................................................................... 47 E.7. Student’s project work/Event Management Project (HAPR1K0ATVV) ........................................................... 49
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D. Catering and Hotel Specialization
4
D.1. Food and Beverage Management
D.1.1. Food and Beverage Management-1 (VSZG1KAATVV)
Subject: F&B Management I.
Code: VSZG1KAATVV
Type: Lectures
Subject responsible: Zsófia Fekete-Frojimovics, PhD.
Subject coordinator:
Lecturers: Zsófia Fekete-Frojimovics, PhD.
Contact hours: 2 hours lecture bi.weekly
Examination:
Credit: 3
Preliminary study: -
Frequency of education:
Aim: The aim of the module Food& Beverage Management is to give the
students a general introduction how to invest in the Catering Industry,
how to manage an independent restaurant or an F&B department of a
Hotel.
To give the students a general introduction about the management of
Catering Industry
To provide an up-to-date introduction for those who are considering a
management career in commercial or institutional food service
To give the students a general introduction about the financial
statements, profit levels ,price calculation methods, expenses for those
who are considering a management career in commercial or institutional
food service
F&B MANAGEMENT I. TOPICS
Lecture 1 11.09.2014.
Requirements, syllabus.
About the Hungarian catering industry … Introductory lesson
Lecture 2 18.09.2014.
The characteristics of economic activities; calculation of percentages; ratio analysis
macroeconomic factors (taxes, duties, contributions)
Lecture 3 25.09.2014.
Type of Business in the Catering Industry; System approach model
Lecture 4 02.10.2014.
The sales system of the Catering Industry. Food cost, margin, profit ratio.
Index numbers of the supply and storage.
Sales and other income of catering. CoGS, Effectiveness and flexible indices. Procurement, storage
indices.
Lecture 5 09.10.2014.
Indices of production and sales. Balance of products and inventory
Lecture 6 16.10.2014.
The impact of organisational theories on the organisation work. Organisational characteristics in
catering.
Autumn break 23.10.2014.
Lecture 7 30.10.2014.
Pricing methods, price calculations in the catering industry.
Lecture 8 06.11.2014.
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Ergonomics in the Catering industry.
Lecture 9 13.11.2014.
Management theories.
Lecture 10 20.11.2014.
Profit margin, Profit margin level.
Human Resource Management I.
Lecture 11 27.11.2014.
Presentations.
Human Resource Management II.
Staff. Calculating wages and wage categories.
Lecture 12 04.12.2014.
Presentations.
Financial statement; Income statement and Balance Sheet.
Lecture 13 11.12.2014.
Exam
Assessment method:
Requirements during the semester to get signature – seminar work
- Written case study: 50% (teamwork)
- Presentation: 40% (individual and teamwork)
- Activity: 10% (individual)
Recommended mark: • Attending at least 9 lectures is compulsory!
• Written case study (at least 6 A4 sheats long)
• Presentation (individual or teamwork)
Exams (E): Written examination
Mandatory
reading:
1. Presentations of Dr. Zsofia Fekete-Frojimovics
2. Jack D. Ninemeier: Management of F&B Operations
Recommended
reading:
1. Katona Mária: Vendéglátás szervezés és gazdálkodás I. (szakmai alapozó)
BGF KVIK, 2010. FV 18-01/2010
2. Csizmár József: Alapvető gazdasági kategóriák a vendéglátásban. (I./2.)
Bp., 2004. BGF KVIFK. 161 o. (FV-07-02)
Other
instruments:
1.
2.
3.
6
D.1.2. Food and Beverage Management-2 (VSZG2KAATVV)
7
D.1.3. Food and Beverage Management-3 (VSZG3K0ATVV)
8
D.1.4. Food and Beverage Management-4 (VSZG4K0ATVV)
9
D.2. Nutrition (TAPT1K0ATVV)
Subject name: Nutrition
Subject code: TAPT1K0ATVV
Subject type: Main subject of Specialization “Catering and Hotel Management” D
module
Subject level: BA level
Course description
prepared by:
Dr. Eszter SARKADI-NAGY PhD
Coordinator:
Instructor: Staff members of National Institute for Food and Nutrition Science
Number of lecture hours: 2 hours lecture/week, total 28 + 0 hours in the semester
Exam type: Written (multiple choice test)
Credits: 3
Course code:
Prerequisites (for exam): Successfully passing a pre-exam test (topic: Microbiology-Hygiene)
Offered: Every spring semester
Course description:
The aim of the subject is to provide up-to-date science based food and nutrition knowledge to students
in catering and hotel management. Students taking the class will have an understanding of nutrition
basics, link between diet and diseases, they will have insight into evidence based nutrition and results
of recent national diet surveys. The course provides up-to-date information on the diverse
governmental policy actions initiated to prevent diet-related noncommunicable diseases.
Overview
1. Nutrition basics
2. The structure and properties of macronutrients
3. The role of carbohydrates
4. The role of lipids
5. The role of proteins
6. Energy metabolism
7. Vitamins and minerals
8. Nutritional recommendations, factors affecting nutrient bioavailability
9. Nutrition over the life cycle
10. Diet and noncommunicable diseases
11. Dietary habits of the Hungarian population, national diet and nutrition status surveys
12. Regulation of public catering
13. Public health product tax, trans fatty acids
14. The role of the catering industry in promoting healthy diet
15. Popular diets, fad diets and evidence based diets
16. Diets and foods for special dietary purposes, allergens, food labeling
Sessions:
Lecture 1.
dr. Mária Laszlovszky: Basic Nutrition Concepts
Barbara Nagy: Energy and nutrient calculation
Lecture 2.
dr. Mária Laszlovszky: Structure and properties of macronutrients
Eszter Sarkadi-Nagy: Micronutrients: vitamins and minerals
Lecture 3.
dr. Mária Laszlovszky: Control and disturbances of energy balance
Barbara Nagy: Nutritional recommendations, dietary guidelines
Lecture 4.
Barbara Misják: Nutrition over the life cycle
Eszter Sarkadi-Nagy: Nutrition and diet related diseases
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Lecture 5.
Barbara Nagy: National diet and nutrition status surveys
Barbara Misják: Legislative measures for healthy public catering
Lecture 6.
Eszter Sarkadi-Nagy: Fiscal measures to promote public health (Public Health Product Tax), Food
reformulation
Barbara Misják: Developing healthy menus (diversity, seasonal variations)
Lecture 7.
Barbara Misják: Diets in catering (vegetarian diet, lactose intolerance, gluten intolerance)
Barbara Nagy: Fad diets, evidence based diets, allergens, food labeling
Requirements:
Grading policy Passing the final written examination is required to complete the
semester.
Required readings: hand-outs
Recommended readings:
Fox and Cameron’s food science, nutrition, health. 7. edition. Edited by Michael E. J. Lean London:
Hodder Arnold, 2006. ISBN 9780340809488.
Nutrition for Foodservice and Culinary Professionals. 6. edition. Edited by Karen Eich Drumm and
Lisa M. Brefere, Wiley Sons 2007 ISBN 0-471-59976-0
Miscellaneous: -
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D.3.1. Food Preparation-1 (ETKI1KAATVV)
Subject’s title: Food preparation-1
Subject’s code: ETKI1KAATVV
Subject’s instructor: Dr. Dénes SÁNDOR PhD.
Consulting hours: by appointment
Type of subject: Practice
Level of the subject: BA level
Credit points: 3
Language of education: English
Contact hours: Lecture: 0 h/w Practice: 3 h/w Total: 3 h/week
Students learning hours: hours per week Total: 3
Subject’s schedule: Lecture:
seminars: -
Type of exam: Practical exam
Prerequisites to qualify for subject:
Basic Studies in Gastronomy
Short description of the subject:
Aims:
The aim of the module “Food Preparation1” is to give the students basic skills ability of the kitchen
area of Catering Industry. To give the students general information about Food Preparation methods
and actual trends.
Teaching strategies and method of delivery:
To provide basic skills of Food Preparation.
To cover the knowledge necessary in Food and Beverage Operations particularly Kitchen area.
Home assignment:
Compulsory reading:
Sándor, D.: Food Preparation practice. CD, BGF. KVIK., Budapest, 2004. 262 p.
Recommended reading:
Sándor, D.: Food Preparation. Video film, BGF. KVIK., Budapest, 2004.
Food and Beverage Journals
Assessment and grading:
Kitchen practices: 70%
Examination: 30%
The final result will be calculated from the Kitchen practices and the Final Examination.
Topics of the session:
Lectures/weeks:
1. week Introduction
2. week Pre-preparation of vegetables
3. week Basic preparation methods
4. week Frying and Roasting meats Cold Starters, Garnishes
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5. week Amuse buche, Cold- and Hot Starters, Vegetarian dishes
6. week Soups and Garnishes
7. week Break
8. week Fish dishes
9. week Poultry dishes
10. week Pork dishes
11. week Veal and Beef dishes
12. week Desserts
13. week Examination
14. week Evaluation of Semester work, Assessment
13
D.3.2. Food Preparation-2 (ETKI2KAATVV)
Subject type: practice
Subject level: BA level
Subject leader: Dr. Dénes SÁNDOR PhD.
Subject coordinator :
Subject teacher: Dr. Dénes SÁNDOR PhD.
Contact hours: 4 hours a week
Examination type: practical and oral
Credit value of Subject: 4
Prior knowledge of subjects:
Basic Studies in Gastronomy, Food Preparation-1
Semesters of study: 1
Aim and objectives of Subject:
The aim of the module “Food Preparation 2” is to provide the students a real life Restaurant
Operation Situation.
• To run the Kitchen & Restaurant.
• To enable the Students to solve problems during the Operation.
• To give the students Food and Beverage managerial skills.
Examination:
Requirements during the semester: active attendance during semester
Midterm assessment:
Requirements of semester: active attendance during practices
Closing mark method of semester:
Semester work 50% (5*10 max points)
Examination 50% (30 max points practice,
20 max points oral exam)
Literatures of subject:
Required reading:
Dénes Sándor: Food Preparation CD
Selected bibliography:
Dénes Sándor: Food Preparation Video film
Food and Beverage Journals
Materials to support of the subject:
Printed:
Electronic: Programme of the subject on Coospace
Others:
Topics of practices
Subject name: Food Preparation-2
Subject code: ETKI2KAATVV
1. Practice Subject
General Introduction
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8. Practice Subject
Examination
2. Practice Subject
Food and Beverage Operation 1 Selection of dishes
3. Practice Subject
Food and Beverage Operation 2 Selection of dishes
4. Practice Subject
Food and Beverage Operation 3 Selection of dishes
5. Practice Subject
Food and Beverage Operation 4 Selection of dishes
6. Practice Subject
Food and Beverage Operation 5 Selection of dishes
7. Practice Subject
Break
9. Practice Subject
Food and Beverage Operation 1 Selection of dishes
10. Practice Subject
Food and Beverage Operation 2 Selection of dishes
11. Practice Subject
Food and Beverage Operation 3 Selection of dishes
12. Practice Subject
Food and Beverage Operation 4 Selection of dishes
13. Practice Subject
Food and Beverage Operation 5 Selection of dishes
14. Practice Subject
Examination
15. Practice Subject
Evaluation
15
D.4.1. Technical Knowledge I. (MSZI1KAAUPS)
Subject’s title: Technical knowledge I.
Subject’s code: MSZI1KAAUPS
Subject type: Main subjects of the Specialization CHM in the D Module
Subject level: BA level
Subject’s instructor: Mr. Ákos NOVOTNY E-mail: akosnovotny@yahoo.com
Credit points:
Consulting hours Tuesday 17.50-19.00
Language of education: English
Contact hours: Lecture: 2 per
week
Practice: 0 per
week
Total: 2 per week
Students learning hours: 2 hours per week Total: 2
Subject’s schedule: Lecture:
seminars: -
Type of exam: oral
Prerequisites to qualify for subject: -
Short description of the subject:
The technical knowledge subject is about to cover an introduction into building services engineering from
the building setting, through mechanical engineering till the energy saving and environmental friendly
solutions.
Aims:
The aim of the subject giving undergraduates an overview and practical knowledge about catering related
technical equipment, maintenance and environment-friend approaches.
Teaching strategies and method of delivery:
The lectures are supported with slides, figures and visual elements. Important part of the teaching strategy
to raise the interest about the technical questions and different problem solving solutions.
Home assignment:
Visiting Hungarian Museum of Trade, Catering and Tourism
Compulsory reading:
Lecture notes (electronic)
Taksonyi Ferenc: Műszaki ismeretek I. BGF. KVIF. Duál BT. Budapest, 2003
McGee, Harold: Food and cooking, An encycopedia of kitchen science, history and culture London
Hodder and Stoughton 2004
Recommended reading:
Wolke, Robert L: What Einstein told his cook : kitchen science explained / Robert L. Wolke ; with
recipes by Marlene Parrish, New York London : Norton, 2002
Pauli, Philip: Classical cooking, The modern way, Methods and techniques ,New York 1999
Assessment and grading:
For the signature of the semester:
1. First homework: 3- 5 pages essay about „Discover your own home kitchen technology from the aspect
of ergonomy”
2. Second homework: 2-3 pages essay about hotel unit visitation
3. Midterm test from keywords of catering building engineering (5 questions, pass mark 61 %).
Terminal exam from keywords of catering building engineering and discussion of the two essays.
Topics of the session:
Lectures/weeks:
1. week
Introduction,
Work safety, (worker and surroundings, food subject, guests)
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2. week
Building feature in the Catering Industry
Building setting, important of the compass.
Wall construction and protection.
Isolation against plant water. Non skidding protection on the floor and stairs.
3. week
Energy supply
Electrical energy, electrical wiring system
Protection against electric-shock, (earthing, connecting to zero, Fi- relay, etc., principles)
4. week
Water supply
Water wiring, pump types
Water heater by gas, electric storage boiler.
Water treatment, hard water, limescale problems and solutions.
Fire-water systems.
5. week
Waste water canalization of building
Grease and sand trap system.
Classification of gas equipments.
Gas pipe-work inside the building. Installation and safety requirements. Heating technology in the
Catering Industry.
Heating systems, heat processing, heat delivery, heat utilizing.
Adjustment of the heating system.
6. week
Cooling technology in the Catering Industry.
Compressor and absorption cooling principles.
7. week
Air ventilation technology in the Catering Industry
Natural and artificial ventilation solutions.
Ventilator types, characteristics, applications.
8. week
Air conditioning in the Catering Industry.
Air mixing and humidification.
Central and local air conditioning systems.
9. week
Hotel Intercontinental unit visitation
10. week
Lighting in the Catering Industry
Lighting principles and technology.
Lighting units, lamp sockets ( principles, lifetime, efficiency)
11. week
Lift system in the Catering Industry
Lift installation (design, operation, maintenance)
Energy saving possibilities in catering buildings, and around the kitchen technology
Waste minimization. Environment protection
12. week
Energy saving possibilities in a modern catering unit.
13. week
Food processing workflow with it’s place connections
14. week
Summarizing first part and discussion about second part of the subject.
17
D.4.2. Technical Knowledge II. (MSZI2KAATVV)
Subject’s title: Technical knowledge II.
Subject’s code: MSZI2KAATVV
Subject’s instructor: Mr. Ákos NOVOTNY, Email a.:akosnovotny@yahoo.com
Consulting hours: Every Tuesday after lesson 17.50 -18.45
Type of subject: Main subject in Specialization Catering and Hotel Management in
the D Module
Level of the subject: BA level
Credit points: 2
Language of education: English
Contact hours: Lecture: 2 per
week Practice: 0 per
week Total: 2 per
week
Students learning hours: 2 hours per week Total: 2
Subject’s schedule: Lecture:
seminars: -
Type of exam: oral
Prerequisites to qualify for subject: -
Technical knowledge I.
Short description of the subject:
A programme -2nd part of technical courses- of 14*2 lecture hours per semester to cover an
introduction into processes and equipment of the catering industry.
Aims:
The aim of the module is to give the undergraduates an overview and practical knowledge about
mostly used catering related technical equipment, maintenance and environment-friend approaches.
Teaching strategies and method of delivery:
The lectures are supported with slides, figures and visual elements. Important part of the strategy is
raising the interest about the technical questions. The English technical terminology can be learned
from the compulsory reading –that contains also additional parts for inquirers.
Home assignment:
Essays about three given topic
Compulsory reading:
Lecture notes (electronic).
Ladoméry Cecilia: Műszaki ismeretek II. BGF. KVIF. Duál BT. Budapest, 2003
Recommended reading:
June Payne-Palacio, Monica Theis: Introduction to food service, Upper Saddle River, New Jersey
07458, 2005
Robert L. Wolke: What Einstein told his cook : kitchen science explained /; with recipes by Marlene
Parrish, New York, W.W Norton & Company, 2002
Mahmood A. Khan: Concepts of Foodservice operations and management. (Chapter 5.:Equipment
Selection 109-136 p.) Van Nostrand Reinhold., New York, 2004
Roland E.Greaves: The commercial food equipment repair and maintenance manual.
Van Nostrand Reinhold., New York, 2004
John C. Birchfield: Design and layout of foodservice facilities (Chapter 5.Foodservice equipment 91-
153 p.) Van Nostrand Reinhold., New York, 2009
Any -written or electronic source- food technology and machinery in English.
Assessment and grading:
Homework, two times 3-5 pages about “Shirha” and/or “Kitchen show” exhibition event and about the
visitation one catering unit.
Essay and individual power point presentation about a dish processing at home ( for lunch or for
dinner). The aim is that the student make understand better the technical part of the food preparation
using different equipments, tools, utensils, appliances and it’s devices according to the recipe.
Writing down and sharing with other students the difficulties during food processing, occurred
problems and their problem solving methods, possibilities.
Pass mark for final examination: 60 %
18
Topics of the session:
Lectures/weeks:
1. week
Introduction
2. week
Purcasing / Storage /Stockpiling
Storage areas according to the tasks, requirement from the point of temperature and humidity,
storage areas structures and features
Shelf systems
3. week
Scales, cooling machines
Requirement for scales, calibration and certification.
Fridges construction, freezer best practice
Walk-in refrigerator, cook and chill systems
4. week
Food preparation areas according to the tasks.
Requirement from the point of hygiene, timing, minimizing food wastage. .
5. week
Food preparation part II.
Machines and tools of food preparation.
Potato peeling machine, vegetable cutting machine, meat processing cutter, slicers.
Work tables, counter-top, knifes, utensils.
6. week
Food processing in catering unit part I.
Food processing areas according to their tasks (hot-,cold-, kitchen, confectionery areas, etc.)
7. week
Cooking equipment part II.
Heat transfer in the cooking equipment, electric and gas cooker plates. Braising pans. Steamers
Oven fittings and accessories, gastronorm cooking utensils, deck oven, steam-jacketed kettle.
8. week
Cooking equipment and tools part III.
Low-, high- and no pressure steamers, fryers, grills, toasters, microwave oven, self-cooking center
Different tools and utensils used during food processing
9. week
Practical visitation in a institution catering department or in a first class restaurant.
Practical demonstration of sous-vide, “holdomat” technology and self cooking center technology
10. week
Presentation, dosage and serving systems.
Food-, warmers, coolers.
Guest areas from the point of consumption.
11. week
Spring holiday
12. week
Cleaning methods
Washing-up machines.
Single-tank door dishwasher-machine, flight-type dishwasher-machine.
Pot and pan washers.
13. week
Confectionery machines, mixers, ice cream machines
Drink preparation machines ( ice machines, soda water, beer tapping system, coffee roasting, -
grinding and making)
19
14. week
Environment protection, waste minimization.
General Principles of Community Environmental Law
Biological reprocessing. Pulper-,extractor system .Garbage disposal.
Recycling.
Summary
15. week
Power Point presentation about a dish processing at home
20
D.5. Restaurant Service-2 (ERTE0KAATVV)
21
D.6. Food Science (EAIS0KAATVV)
Subject: Food Science
Code: EAIS0KAATVV
Subject type: theory; compulsory subject
Subject level: BA level
Subject responsible:
Subject coordinator:
Lecturers: Dr. Katalin SCHMIDT PhD.
Contact hours: 2+0
Examination: written
Credit: 3
Preliminary study: secondary school knowledge of biology and chemistry
Frequency of education: weekly
Aim: The aim of the subject Food Science is to acquaint the student with the scientific
principles underlying food preparation.
Students completing the course will have basic knowledge of composition, physical,
physico-chemical, chemical and biological properties, shelf stability, etc. of the various
foodstuffs and food products and their relevance to food preparation.
Topics:
1.
Major and minor constituents of foods. Water and water content of food.
2.
Carbohydrates. Mono-, di- and polysaccharides, properties of sugars, starch – amylose,
amylopectin, starch granules, gelatinisation; dietary fibre; sources in the diet.
3.
Proteins. Amino acids, peptide links, primary, secondary structure of proteins, globular and
fibrous proteins; properties of proteins – denaturation and coagulation, Maillard reaction;
essential amino acids, protein quality, BV, NPU, histograms; sources in the diet.
4.
Lipids. Fatty acid derivatives, steroids; fats, oils, triglycerides, types and properties of fatty
acids, properties of fats and oils; sources in the diet.
5.
Food colour, food flavour, food texture.
6.
Quality deterioration, types of spoilage and the basics of preservation of foods. Preservation of
foods.
7.
Autumn break
22
8.
Food commodities of plant origin. Cereals and cereal products. Wheat – structure of the wheat
grain, composition, rice, maize, rye, oats, barley; milling, flours, bread-making, pasta;
nutritional aspects.
9.
Midterm test
10.
Vegetables. Description of potato, legumes, nutritional aspects, effect of cooking.
11.
Vegetables. Description of other important vegetables, nutritional aspects, effect of cooking.
12.
Fruits. Description of important fruits, nutritional aspects.
13.
Food commodities of animal origin. Meat and meat products. Structure, composition,
nutritional value, tenderness, colour, effect of cooking; pork, beef, poultry, game, fish.
14.
Milk and dairy products. Composition, nutritional value; composition and making of dairy products.
Eggs. Structure, composition, nutritional value, effect of storage, cooking.
23
D.7. Introduction to Beverages (ITAL1KAATVV) Subject’s title: Introduction to beverages
Subject’s title: ITAL1KAATVV
Subject’s instructor: Dr. György Cservák
Consulting hours:
Type of subject: Theory
Level of the subject: BA level
Credit points: 3
Language of education: English
Contact hours: Lecture: 1 per
week Prac0tice: 0 per
week Total: 1 per
week
Students learning hours: hours per week Total:
Subject’s schedule: Lecture: Two hours every second week
seminars: -
Type of exam: Oral exam
Prerequisites to qualify for subject:
The assumed knowledge and skills based on the previous Gastronomy lectures
Short description of the subject:
Product knowledge is very important to successful management of a bar or other beverage operation.
The subject gives a deep knowledge of the alcoholic and non-alcoholic beverage family.
Aims:
The aim of the module Introduction to beverages is to give the students a general introduction to beverages, to
give the students general information about Beverage area of an F&B department
To cover the knowledge necessary in Food and Beverage Operations particularly Beverage & Restaurant Service
area
Assessment and grading:
Written homework 40 points
Written midterm test 60 points
Total: 100 points
Students, who don't collect minimum 61 points from the two assessments, loose their oral exam opportunities.
The subject shut down with oral exam at the exam period.
To attend at lectures is compulsory! Three failured seminar and students loose their oral exam opportunities.
Teaching strategies and method of delivery:
Home assignment:
-
Compulsory reading:
Food and Beverage Service, Lillicrap-Cousins
Recommended reading:
Mixer,wine,beverage literature
Assessment and grading:
Written exam
24
Topics of the session:
Lecture/week
1. week. Aperitifs
Spirits
Liqueurs
Digestive beverages
2. week. Wine
Wine regions of Hungary
Champagne
3. week. Beer
4. week. Cognac&Brandy
5. week. Non alcoholic beverages
6. week. Coffee
7. week. Tea
25
D.8. Knowledge of Tea and Coffee (ELVS1KAATVV)
Subject’s title: Knowledge of Tea and Coffee
Subject’s code: ELVS1KAATVV
Subject’s instructor: lecturer: Prof. Em. Dr. János Gundel
seminar leader: Col. Lec. Dr. Zsófia Fekete-Frojimovics PhD.
Consulting hours:
Type of subject: lecture and laboratory practice
Level of the subject: BA level
Credit points: 2
Language of education: English
Contact hours: Lecture: 1 per
week Practice: 1 per
week Total: 2 per
week
Students learning hours: 1+1 hours per week Total:
Subject’s schedule: Lecture: Mondays, biweekly 14:40-16:10 MAR 132.
Seminars: Laboratory practice, Thursdays, odd or even week 13:00-
14:30 MAR. MAR. Sommelier Room
Type of exam: Lecture: having signature about lab. practice an colloquium,
(written)
Laboratory practice: signature
Prerequisites to qualify for subject:
None
Lectures:
Short description of the subject:
The subject is about all the legal delighting tonics, such as tea, coffee, herbs, spices, chocolate, sweets,
and sweet industry products.
Aims:
Students should know the different effects of herbs, spices, their culinary use, and the main
different tea types, harvesting of tea, tea drinks.
Also they will be familiar with coffee components of them.
They should know the types, coffee drinks, and the coffee making process.
They will have information on sweetening, on sweet industry, sugar types, and culinary uses of them.
Teaching strategies and method of delivery:
Home assignment:
no home assignment
Compulsory reading:
Mrs. Andras Seregi: Knowledge of tea and coffee
Ms. Orsolya Phil: Notes for “Knowledge of Tea and Coffee”
Recommended reading:
No specific reading
Uploaded materials from coospace
Assessment and grading:
1 - 5
Topics of the session:
Lectures/weeks:
1. week
Basic information
History of spices
Grouping of spices
Agents of spices
26
3. week
Grouping of spices
Main spices, like crops, seeds, leaf, buds, blooms, etc.
5. week
Seasonings
Salt, sources, usage
Vinegars, types, fermentation
7. week
9. week Guest lecturer
Coffee, origin, history, harvesting
Coffee drinks
11. week
Sweets
Sugar types, sources of sugar
Honey
Sweet industry Tea, harvesting, fermentation
Tea types, tea drinks
13. week
Chocolate
Cocoa
Harvesting, industrial use
Cocoa drinks
15. week
Types of the ice- cream
Measuring of the dissolving of the ice-cream powders
Controlling of the foaming of the ice-cream
Organoleptic analysis of the ice-cream
Laboratory practices
Subject’s schedule: 01 GROUP: Monday (odd week) 1440
- 1610
MAR Som. room
on 12nd
February, on 19th February,
on 05th March, on 02
nd April
on 16th April on 30
th April
02 GROUP: Monday (even week) 1440
- 1610
MAR Som. room
on 12nd
February, on 26th February,
on 12nd
March, on 26th March,
on 02nd
April, on 23th April
Type of exam: Signature
Prerequisites to qualify for subject:
Secondary Biology and Chemistry
Short description of the subject:
Knowledge of Tea & Coffee Laboratory Practices programme is following in the Sommelier room
(MAR. room 130.) of Hospitality Institute on six occasions (12 hours) per Semester. The students are
obliged to take part in six variant lab practices by classification of Neptun.
Aims:
The aim of the module „Knowledge of Tea & Coffee Laboratory Practices” is to give to the students a
general information about the spices, the flavours, the tea, the coffee, the cacao, the non-alcoholic
drinks, the ice-cream and the others sweets, which are important for the Catering Industry. To give to
the students general information about analysing methods and preparation methods of this foodstuffs
and actual trends.
To provide basic methods for the organoleptic and simple chemical analysis.
To cover the practical knowledge of the Catering Management.
27
Teaching strategies and method of delivery:
The subject is to give practical methods of Catering Management to the students, which enable them
to work in Catering Industry. The teaching method is typical for the laboratory practices. The students
make independently or group life chemical analysis, physical analysis and sensory analysis of the
spices, of the teas, of the coffees and of the ice creams. To control the home learning the students are
once or twice writing tests. To acquire the practice of the organoleptic analysis of the spices the
students are obliged to make independently successful spice tasting after a teaching preview. Finally
the students have to make a presentation (individual or in pairs, cca. 5-8 minutes) from the curricula
of Semester. This presentation must upload to the Coospace individual!
Home assignment:
Read for all lessons from the compulsory and recommended reading. Write the home essay.
Occasional to count the result of determination.
Compulsory reading:
At the end of all lessons the students get the theme of the next lesson, which they have to prepare for
the next lesson.
Recommended reading:
Serena Hardy: The tea book
Whitest Books Ltd., Weybridge, Surrey
Assessment and grading:
Signature (from 61%), Grading: 1 – 5
- Spice tasting (40%)
- Presentation (30%)
- Other exercises (30%)
Topics:
1.
Research of the spices
Organoleptic and microscopic analysis of the spices
2.
Research of the spices II. and the flavours
1. Organoleptic analysis of the spices
2. Organoleptic test of vinegar assortments
1. Demonstrate of honey adulteration
2. Water content determination of honey
3.
Research of the tea
1. Organoleptic analysis of the tea
2. Measuring of the tannin contents of the tea
Spice tasting I.
4.
Research of the coffee – GUEST LECTURER
1. Informative quick analysis of the coffee
2. Laboratory analysis of the coffee
Spice tasting II.
5.
Research of the flavours II. and non- alcoholic drinks
1. Organoleptic analysis of the sugars
2. Analysis of the sugar imitations
1. Control measuring of the content of the dilution syrups
2. Control measuring of the content of the turmix drinks
28
6.
Research of the cacao, chocolates and sweets
1. Organoleptic analysis of the cacao powders
2. Measuring of the lastingness of the suspense
1. Sensual analysis of the chocolates
2. Organoleptic analysis of the goods from the sweets industry
7.
Research of the ice-cream
1. Types of the ice- cream
2. Measuring of the dissolving of the ice-cream powders
3. Controlling of the foaming of the ice-cream
4. Organoleptic analysis of the ice-cream
29
D.9. Microbiology-Hygiene (MIHI1K0ATVV)
Subject: Microbiology – Hygiene
Code: MIHI1K0ATVV
Type: theory; compulsory subject
Subject responsible:
Subject coordinator:
Lecturers: Dr. Katalin SCHMIDT PhD.
Contact hours: 2+0
Examination: written
Credit: 3
Preliminary study: secondary school knowledge of biology and chemistry, according
to Curriculum: D.6, D.7, D.8
Frequency of education: weekly
Aim: The aim of the subject is to acquire knowledge in the field of hygiene management and to
integrate this into management functions. We want our students to become experts
equipped with an understanding of hygiene based on up-to-date information and with a
knowledge of the hygiene regulations in force. Upon successful completion of the course,
students are expected to be able to apply and operate the Good Hygiene Practice (GHP) in
any situation and activity related to the catering and hotel sectors and to demonstrate
competency in planning and implementing a quality assurance system (HACCP).
Topics:
1.
Introduction. Major groups of microbes. Structure and multiplication of bacteria.
2.
Structure and multiplication of yeasts and moulds. Protozoa. Viruses and prions.
3.
Effect of environmental factors on the growth of microorganisms.
4.
Control of microbial growth in connection to food preparation operations.
5.
Types and characteristics of food-born illnesses. Role of the management in case of an
outbreak.
6.
Bacterial food intoxications. Mycotoxicoses. Possibilities of prevention.
7.
Autumn break
8.
Food infections caused by bacteria, viruses, protozoa and worms. Possibilities of prevention.
9.
Midterm test
10.
Hygiene management. Legislation. Quality assurance, HACCP.
11.
Personal hygiene.
12.
Hygiene requirements for food preparation operations 1
13.
Hygiene requirements for food preparation operations 2
30
14.
Cleaning and disinfection. Pest control.
Assessment method:
Requirements during the semester :
Midterm test (20%)
Exams (E): written examination
Final note: midterm test (20%) and written exam (80%) contribute in the final note
Mandatory
reading:
1. hand-outs
Recommended
reading:
1. Johns, N.: Managing food hygiene. Macmillan, Houndmills, 1995
2. Sprenger, R.A.: Hygiene for management. Highfield, Companyuk Ltd, 2008
3. Stretch, A., Southgate, H.: Food hygiene, health and safety. Pitman, London, 1991
Other
instruments:
1. Web-sites about Hygiene, HACCP and similar topics
2. Web-sites about microorganisms, e.g.:
www.bacteriamuseum.org
www.microbeworld.org
http://vm/cfsan.fda.gov/~mow/intro.html
www.food-microbiology.co.uk
www.battlebacteria.com/main.htm
31
D-4. Obligatory elective courses (students have to choose two of them)
D.10. Special Food and Beverage Knowledge (KUII1V0ATVV)
Code of Subject: KUII1V0ATVV
Subject leader: Dr. Dénes SÁNDOR PhD.
Subject coordinator :
Subject teachers: DR. Dénes SÁNDOR PhD.
Contact hours: 0+2
Examination type: Oral presentation
Credit value of Subject: 3
Prior knowledge of subjects:
Food Preparation 1-2., Beverage Knowledge
Semesters of study: 1
Aim and objectives of Subject:
The aim of the module “Special Food & Beverage Knowledge” is to give the students
information about actual food and beverages served in Restaurants and Hotel industry to the
customers
The material will be split into three elements.
To give the students general information about Food and Beverage products
To provide principles of new trends in Restaurant Operation area
To cover the knowledge necessary in Food and Beverage Operations particularly Kitchen
area
Examination:
Requirements during the semester:
Midterm assessment: There is no midterm assessment
Requirements of semester:
Closing mark method of semester: (i) Pass mark, 50 %
(ii) Course work 100%
Practical work in kitchen area (50%)
Presentation and written materials (50%) Topic: 5 minutes PPT About Any Special Food or
Beverage
Literatures of subject:
Required reading:
Descriptions from lecturer
Selected bibliography:
Goldstein, D. (ed.): Culinary cultures of Europe. Council of Europe Publishing, Strasbourg, 2005.
502 p.
Gyulai, F.: The impact of the prehistoric food remains on gastronomy. In: Smith, M. (ed.):
Responsible tourism, responsible tourist. BBS College of Commerce, Catering and Tourism,
Budapest, 2011. pp. 122-131.
Ineson, E. M. – Jung, T.: The contribution of slow food to responsible tourism in Mold, North
Wales. In: Smith, M. (ed.): Responsible tourism, responsible tourist. BBS College of Commerce,
Catering and Tourism, Budapest, 2011. pp. 111-121.
McGee, H.: On food and cooking. Scribner, New York, 2004. 884 p.
Name of Subject: Special Food & Beverage Knowledge
Type of Subject: Practice
32
Sándor, D.: The present of Hungarian gastronomy dish choice and the vision. In: Smith, M. (ed.):
Responsible tourism, responsible tourist. BBS College of Commerce, Catering and Tourism,
Budapest, 2011. pp. 132-145.
Zraly, K.: Windows on the world complete wine course. Sterling Publishing Company, New York,
2006. 292 p.
Actual professional journals and web sites
Materials to support of the subject:
Printed:
Electronic:
Others:
Topics of lectures
Topics of the session:
Lectures/weeks:
Week 1. Introduction to Special Food & Beverage Knowledge
Week 2. Individual presentation of students
Week 2. Kitchen practice trends and Wine pairing1
Week 2. Kitchen practice trends and Wine pairing2
Evaluation of practices and Summary
33
D.11. Holiday Entertainment (USZM1S0ATVT)
Subject’s title: Holiday Entertainment Management
Subject’s code: USZM1S0ATVT
Subject’s instructor: Magyar, Márton
Consulting hours: 2
Type of subject: Compulsory elective subject
Level of the subject: BA level
Credit points: 3
Language of education: English
Contact hours: Lecture: 0 per
week Practice: 4 hours
biweekly Total: 2 per
week
Students learning hours: 2 hours per week Total: 4 hours
Subject’s schedule: Lecture: -
seminars: 2
Type of exam: Practical mark
Prerequisites to qualify for subject:
C 1. Introduction to Tourism
C 4. Basics in Hotel Operations
Short description of the subject:
Entertainment during a holiday was a needful service in every age. In this course the students will
know the history and today’s practice of hotel entertainment, focused on animation (active daily and
evening entertainment) activities in theory and practise, too.
Aims:
The specific aim of this subject is to get acquainted the prospective experts of hotel-industry with the
organisation, completing and management of special entertaining programmes for the guests in hotels
(and F&B units). The students will know the features of animation activities in many fields that play
more important role in the tourism and hospitality industry of nowadays to keep guests satisfied and
get more ones, mostly in wellness and vacation hotels.
Teaching strategies and method of delivery:
lectures, demonstrating, co-playing
Home assignment:
One home work made in pair (even a musical- or dance-evening with animation games, or a daily
sport animation activity), plus one project plan (for a theme-day held in a hotel) made in a group of
maximum five students.
Compulsory reading:
Slides of the lectures.
Magyar, Márton: Situation of the hotel animation in Hungary and development opportunities in the
aspect of good examples from abroad. In.: Szalók Csilla, Dr. (ed.): „New challenges in the tourism and
hotel industry” conference book. Budapest, BBS FCCT, 2008.
Mikulic, Josip – Prebezac, Darko: Case Study. Evaluating hotel animation programs at Mediterranean
sun-and-sea resorts: An impact-asymmetry analysis, Tourism Management (2010),
doi:10.1016/j.tourman.2010.05.026
Glinia, E., - Laloumis, D.: “Club-Hotel Animation” & “Animation” In The Greek Hotel Enterprises:
Areas Of Contrasts: Proceedings of the 7th Congress of European Association for Sport Management,
Thessaloniki, Greece (1999).
(Magyar, Márton: Turisztikai animáció. BGF KVIFK, 2003. written in Hungarian)
Recommended reading:
„Animateur” series of Kodolányi János Főiskola (in Hungarian):
I. Finger, C. – Váczy, S.: Az animáció alapjai. (Basics of animation/entertainment) KJF,
Székesfehérvár, 2002.
II. Barabás, Zs.: Sport animáció. (Sport animation / activities) KJF, 2002.
34
III. Pusztai, G. – Váczy, S.: Esti animáció. (Evening Entertainment) KJF, 2002.
IV. Finger, C. – Váczy, S.: Az animáció – a szabadság iskolája. (Animation – school of holidays)
KJF, 2003.
V. Grósz, P. – Váczy, S.: Gyerek animáció. (Children entertainment) KJF, 2003.
Finger, Claus – Gayler, Brigitte: Animation im Urlaub. 3. Auflage. Lehr- und Handbücher zu
Tourismus, Verkehr und Freizeit c. sorozat. R. Oldenbourg Verlag München Wien, 2003.
Horváth Zoltán: Játék és szabadidősport. Szombathely: BDF, 1999.
Kollarik Amália, dr. (szerk.): Animátorok kézikönyve, Hunguest, Budapest, 1995.
Padisák Mihály - Padisák Judit: Minden napra egy játék. Játéktár pedagógusoknak, úttörő-vezetőknek,
őrsvezetőknek, mókamesteknek. Múzsák közművelődési kiadó, Budapest, é.n.
Padisák Mihály: Játékmesterek kis kézikönyve avagy: a játékvezető és a játék. Népművelési
Propaganda Iroda, Budapest, 1970 [!1974]
… and other recreation or playing books …
Assessment and grading:
Pass mark, 60 %
Assessment will be on a five-mark scale, according to the mean of the home works:
0 - 50% fail (1)
51 - 60% satisfactory (2)
61 - 70% average (3)
71 - 80% good (4)
81 - 100% excellent (5)
Topics of the
session:
Practices/weeks:
1. lesson Introduction to animation / active entertainment
Definition of animation in different aspects.
Success factors, conditions and the development of animation in different
fields.
The domestic and international status of animation in tourism.
2. lesson Animation activities in leisure time and (summer) holidays
Necessity of animation in different areas of lodgings and F&B units.
Demand and supply of club-tourism.
Coherency of animation and psychology: The psychology of playing.
Personality and playfulness. Treatment of guests of different temperament.
3. lesson Hotel-visit for observing hotel recreation activities: Ramada Aquaworld
4. lesson The different types and fields of entertainment programs
The variability of in-house and outdoor activities.
Active and passive program-types.
Program-types by Finger and Gayler (active recreation, sport activities, get-together
programs, creative activities, culture and discovery, adventure, rest and calmness).
5. lesson Principles of planning and organising of animation programs and series I.
Role of group-development in leisure time activities.
Mapping of the opportunities and the guests’ needs.
Preparation of programs.
6. lesson Principles of planning and organising of animation programs and series II.
Forming of the entertainment program-plan and scenario;
Preparation of the home works.
Advertising of the programmes (drawing of the guests’ attention), stimulation to the
participation (making of placards and leaflets);
35
The role and the methods of evaluation by entertainment activities.
7. lesson Entertainment of different target audiences I.
Animation of families, singles, elder and sick, handicapped guests.
The role of animation in the health tourism.
Role of ice-breaking games in achieving people in participation.
8. lesson Entertainment different target audiences II.
Animation of children and teens.
Fundamental statutes of Children’s entertainment.
Children animation programmes in practice (Treasure Hunting, balloon forming).
9. lesson Role of music in animation (Music entertainment programs)
Relationship between music-types and animation program types.
Music-based programs at different target audiences in hotels.
Music quizzes, karaoke parties, Mini Disco.
10. lesson Role of dance in the entertainment programs
History and arts of dance.
Dance entertainment programs: dance course, dance competition, etc.
11. lesson Planning and organising of evening entertainment I.
Types of evening entertainment programs, and their organisational specialities.
Personal and technical conditions of evening entertainment.
12. lesson Planning and organising of evening entertainment II.
Gambling shows in practice:
Mr. Pair Election, Miss and Ideal Pair Election.
Women versus Men.
13. lesson Planning and organising of craftsmen’ activities
Planning and organising of theme programmes
Features and characteristics of the great holidays (e.g. Easter, Christmas, etc.).
Organising and leading of playful holiday programs for Christmas by the students (atelier
/ craftsman activities and playful contests) by the students.
Christmas party programmes organised and lead by the students.
12. lesson Evaluation of the students’ achievement
Assessment, grading: Pass mark, 60 %
Home work (in pair) for a chosen program 50 %
Project plan (made by 5 students) for a theme-day 50 %
36
D.12. Business Games (BUGT1V0ATVV)
Subject code: BUGT1V0ATVV
Subject type: Obligatory elective subject in THM specialization
Subject level: BA level
Subject leader: Karakasné Morvay Klára
Subject coordinator :
Subject teacher: Karakasné Morvay Klára
Contact hours: 0+2 (7x4)
Exanimation type: Practical mark
Credit value of Subject: 3
Prior knowledge of subjects:
Basics of hotel operation, Statistics, Accounting, Marketing, Human Management
Semesters of study: (Both) spring or fall
Aim and objectives of Subject:
This subject is focused on action learning.
Aim is to encourage participants to adopt a multi-disciplinary approach to the formulation of
business objectives relating to a hotel and to the development, implementation and evaluation of
strategies for achieving them.
By allowing participants to test their decisions in a simulated but highly realistic environment, the
seminar aims to give them a form of business experience which should help them synthesize their
former knowledge and become better managers in the future.
Examination:
Requirements during the semester:
Students have to work in small groups (3-4 persons). Maximum 2x2 hours absence is allowed.
Midterm assessment:
None
Requirements of semester:
Two written material:
1. Short business plan: SWOT analysis, key business objectives (Deadline is the 2nd seminar)
2. Overall management report after finishing decision making (Deadline is the last seminar).
At last seminar groups have to present their achievement, explaining their decisions, analyzing key
factors and ratios.
Closing mark method of semester:
Grading from 1 to 5.
Grading method: Presence/activity: 10 %
First business plan 20 %
Result of the simulation 30 %
Overall report and presentation 40 %
Marks: Fall (1) 0 – 50 %
Pass (2) 51 – 60 %
Satisfactory (3) 61 – 80 %
Good (4) 81 – 90 %
Very good (5) 91 – 100 %
Literatures of subject:
Compulsory reading:
Planning for Profit handout (Participant's manual)
Subject name: Business Games
37
Selected bibliography:
All necessary former schoolbooks of Hotel operation, Statistics, Accounting, Marketing,
Microeconomics, Human Management
Topics of seminars
1. Seminar
General information about the Course, about HOTS
Establishing teams
Analysis of the initial situation of that market and Hotel Churchill
2. Seminar
Examination of individual Business Plans
Preparation of team’s HOTS Business Plan
Getting acquainted with "Further information"
3. Seminar
Make decisions for quarter 1.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
Make decisions for quarter 2.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
4. Seminar
Make decisions for quarter 3.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
Make decisions for quarter 4.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
Evaluate the first year's results
5. Seminar
Make decisions for quarter 5.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
Make decisions for quarter 6.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
6. Seminar
Make decisions for quarter 7.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
Make decisions for quarter 8.
Analysis of information produced (cash-flow, profit and loss account, balance sheet)
Note: If the team runs to the bankruptcy, they have to analyze their managerial period and run
a new simulation.
7. Seminar
Presentation of the groups analyzing their results for the whole period (minimum of 8 quarter)
Assessment of Management Financial Reports
Grading, signing
38
D.13. History of Catering (VETO1V0ATVV)
Subject’s title: „History of catering”
Subject’s code: VETO1V0ATVV
Type of subject:
Level of the subject: BA level
Subject’s instructor: Gundel, János Prof. Em., Dr., Dr. h.c.
BBS FCCT Department of Hospitality
H-1054 Budapest, Alkotmány Str. 9-11. Room 208.
Tel.: +36-30-9221959
Email: gundel.janos@kvifk.bgf.hu
Consulting hours: 0 + 2
Credit points: 3
Language of education: English
Contact hours: Lecture: 2 per
week Practice: 0 per
week Total: 2 per
week
Students learning hours: hours per week Total:
Subject’s schedule: Lecture: each Tuesday, 11.20-12.50,
in Markó utca, No. 252 lecture room
Seminars: -
Type of exam: verbal expounding of the home assays
Prerequisites to qualify for subject: to write a home assay
Short description of the subject: This subject provides the students with theoretical knowledge and
some practical skills that create special events in the 21st century lean on the gastronomical traditions
and values of long past and recent past of the Hungarian and some of the international hospitality
industry
Aims: To gives knowledge to the students about the Hungarian and partly of the international history
of the catering and gastronomy, generally its features, and its appearances in the specialized and
imaginative literature
Teaching strategies and method of delivery: Lectures, visit in museum and read several specialized
and imaginative literature
Home assignment: To write an about 5 pages (about 9.000 characters) long assay about a free
selected topic from theme of “History of catering”
Compulsory reading:
Recommended reading:
GERGELY, ANIKÓ: Culinaria Hungary (Könemann Verlaggesellschaft mbH., Cologne, Germany,
1999)
LANG, GEORGE: The cuisine of Hungary. (Atheneum, New York, 1971)
APICIUS, MARCUS GAVIUS: Szakácskönyv a római korból (Budapest, 1996) Enciklopédia Kiadó
BALLAI KÁROLY (Szerk): A magyar vendéglátóipar története. I. kötet. A honfoglalás századától az
1848/49. szabadságharcig. Kultúra és Propaganda, Könyv-, Zenemű- és Utazási Szövetkezet
(Budapest, 1943)
BALLAI KÁROLY: A magyar korcsmák és fogadók a XIII-XVIII. században. (Budapest, 1927)
Lampel.
GUNDEL IMRE és HARMATH JUDIT: A vendéglátás emlékei (Budapest, 1979) Közgazdasági és
39
Jogi Könyvkiadó
GUNDEL IMRE: Gasztronómiáról és Gundelekről (Budapest, 1987) Mezőgazdasági Kiadó
GUNDEL KÁROLY: A vendéglátás művészete. Beszélgetések a fehér asztal örömeiről és múltjáról.
Magyar Szakácsok Köre (Budapest, 1934)
KETTER LÁSZLÓ: Gasztronómiánk krónikája (A magyar konyha múltja és jövője) (Mezőgazdasági
Kiadó, Budapest, 1985)
KOVÁCS SÁNDOR IVÁN: Szakácsmesterségnek és utazásnak könyvecskéi. Két tanulmány.
(Budapest, 1988) Szépirodalmi Könyvkiadó
SZÁNTÓ ANDRÁS: Eleink ételei. Válogatás régi szakácskönyvekből (Mezőgazdasági Kiadó,
Budapest, 1986)
SZELECZKY ARNOLD: Ínycsiklandó. Gasztronómiai fogalomtár – csemegéző a terített asztal
művészetéből (Budapest, 2003) D&B 2001 Bt. – RTL Könyvklub
Assessment and grading: the students are evaluated from excellent (5) to fail (1) by giving practical
marks, given for their home essay (content and presentation)
Topics of the session:
Lectures/date/weeks:
1st week Introduction. History of the Hungarian catering. 1. The mysterious beginnings I.
2nd week History of the Hungarian catering. 1. The mysterious beginnings II.
3rd week Visit in Museum of Hungarian Commerce and Catering (4 h.)*
4th week History of the Hungarian catering. 2. The 10-17th centuries
5th week History of the Hungarian catering. 3. From the liberation of Buda to the Austro-
Hungarian monarchy. 1686–1867
6th week History of the Hungarian catering. 4. 1867 – 1945
7th
week Autumn holiday
8th week History of the Hungarian catering. 5. From 1945 until now
9th week About gastronomy of the Hungarian regions. Hungarian catering in the literature
. 10th week About Roman gastronomy
11th week About French gastronomy and its influence to the Hungarian cuisine
12th week (Visit in Museum of Hungarian Commerce and Catering)*
13th week Consultation and evaluation of home assays
(verbal expounding in form of short lecture – max. 10 minutes/student)
14th week Evaluation of home assays
(verbal expounding in form of short lecture – max. 10 minutes/student)
* The exact time depend from the possibilities (either from students or from museum)
40
E. Crieria- requirements
E.2. Food Science Laboratory Practice (VANFCL1BSC)
Frequency of education: 4 hours fortnightly
Aim: The aim of the subject Food Science is to acquaint the student with the scientific principles
underlying food preparation.
The course will give basic knowledge of the composition, physical, physico-chemical,
chemical and biological properties, shelf stability, etc. of the various foodstuffs and food
products and their relevance to food preparation based on exercises carried out by the students
in a laboratory situation.
Topics:
1.
Laboratory guidelines
Introduction. Lab safety. Lab set-up. Basic lab equipment
Introductory exercises to sensory testing Flavour molecules of fruits
2.
Introductory exercises to sensory testing Recognition of the basic/primary tastes
Threshold concentrations of the basic tastes
Effect of temperature on taste
Comparison of sweetness of sugars
Identification of samples without sight and smell
Development of brown colours in food
Enzymatic browning
Non-enzymatic browning (Maillard reaction)
Effect of heat treatment and pH on the colour of plant pigments
Effect of heat treatment and pH on the colour of chlorophylls
Effect of pH on the colour of carotenes and betains
Effect of pH on the colour of anthocyanins
3.
Sensory testing
Distribution of sugars in carrot
Examination of fruits and vegetables
Determination of the consumable/processable fraction
pH
dry matter content
water-soluble dry matter content
Determination of the degree of ripeness of apples
Determination of the dry matter and water-soluble dry matter content of tomato
products
Subject: Food Science laboratory practice
Code: VANFCL1BSC
Subject type: practice: criterion requirement
Subject level: BA level
Subject responsible:
Subject coordinator:
Lecturers: Dr. Katalin SCHMIDT
Contact hours: 0+2
Examination: -
Credit: 0
Preliminary study: secondary school knowledge of biology and chemistry
41
Determination of the vitamin C content in selected fruit and vegetable samples
4.
Sensory testing
Sensory analysis of bread samples
Pekar test
Examination of cereals and cereal products Determination of the amount of acidic substances in flour and bread samples (pH, acid
value)
Weight and volume control of bread-rolls
Determination of the ratio of air pockets in bread
Determination of the water content of bread samples
Determination of cooking time and water uptake of pasta, rice, etc.
Determination of the amount of acidic substances in pasta (pH, acid value)
5.
Sensory testing
Sensory analysis of selected meat products
Complex hedonic measurement of frankfurter rolls
Examination of meat, meat products and eggs
Examination of raw meat: pH
Examination of the odour of meat samples
Determination of dry matter and moisture content of meat samples
Determination of the salt content of meat products
Examination of eggs: specific gravity, QSI2 and QSI3
6.
Sensory testing
Sensory analysis of milk samples
Duo-trio test
Sensory analysis of cheese samples
Sensory evaluation of different oil samples
Examination of milk, dairy products and fats
Determination of the amount of acidic substances in milk and dairy products (pH, acid
value)
Determination of the density of milk
Determination of the salt content of cheese (see method at frankfurter-type meat
products)
Water content of butter and margarine
7.
Sensory testing
Sensory analysis of canned sweetcorn
Examination of canned products
Control of drained weight of canned products
Determination of the water-soluble dry matter content from the liquid phase in
canned product samples
Assessment method:
Requirements during the semester :
satisfactory lab performance, successful completion of lab reports (individual task or team
work) and results of prelab tests.
this is a criterion subject, i.e. no grades will be given. After successful completion of the lab
practicals the student gets the signature of the lecturer through the electronic (Neptun) system.
Mandatory
reading:
1. Schmidt, K.: Food Science laboratory manual. BGF KVIFK, Budapest, 2010
Recommended
reading:
1. McGee, H.: On food and cooking. The science and lore of the kitchen.
Scribner, N.Y., 2004
2. any other books of the author
42
Other
instruments:
1. Internet sites, e.g.: http://curiouscook.com/cook/home.php
http://food.oregonstate.edu/glossary/
43
E.3. Beverages Laboratory Practice (VANBLP1BSC)
Subject’s title: Beverages Laboratory Practice
Subject’s code: VANBLP1BSC
Subject type: Criteria subject without ECTS, in the CHM E Module
Subject level: BA level
Subject’s instructor: Dr. Csizmadia András
Sommelier room (Markó street, room 130.)
Hospitality Institute
Budapest Business School
374-6200/123,
csizmadia.andras@kvifk.bgf.hu
Consulting hours: weekly one hour seminar on Wednesday 1500
- 1600
Contact hours/week: Lecture: 0 h/w Practice: 1 h/w Total: 14 hour per
semester
Students learning hours: 2 hours/week Total: 24 hours per
semester
Subject’s schedule: 01 GROUP: Thursday 1440
- 1610
Teacher: dr. Csizmadia András
on 18(th) September, on 02 (th) October,
on 16(th) October, on 30 (th) October,
on 13(th) November, on 27 (th) November
on 11(th) December
Credit points: 0
Language of education: English
Type of exam: Signature
Prerequisites to qualify for subject:
Secondary Biology and Chemistry
Short description of the subject:
Beverages Laboratory Practice programme is following in the Sommelier room (Markó street, room
130.) of Hospitality Institute on six occasions (12 hours) per Semester. The students are obliged to
take part in six variant lab practices by classification of Neptun.
Aims:
The aim of the module „ Beverages Laboratory Practices” is to give to the students a general
information about wines, sparklings, beers, spirits and liqueurs, which are important for the Catering
Industry. To give to the students general information about analysing methods .
Teaching strategies and method of delivery:
The subject is to give practical methods of Catering Management to the students, which enable them
to work in Catering Industry. The teaching method is typical for the laboratory practices. The students
make chemical, physical and sensory analysis of beverages. To control the home learning the students
are once or twice writing tests. To acquire the practice of the organoleptic analysis of the wine the
students are obliged to make independently successful wine tasting after a teaching preview. Finally
the students have to write a home essay (max.. 5 pages) from the curricula of Semester. The deadline
of the home essay is the 5. lab..
Home assignment:
Read for all lessons from the compulsory and recommended reading. Write the home essay.
Occasional to count the result of determination.
Compulsory reading:
Dr. Seregi Andrásné: Non-alcoholic and alcoholic Beverages
Laboratory Manual for Hospitality Management Studies .
BUDAPEST BUSINESS SCHOOL
COLLEGE OF COMMERCE, CATERING AND TOURISM BUDAPEST, 2010.
44
Recommended reading:
Kevin Zraly: Complete Wine Course Sterling Publishing Co., Inc. New York 2001.
Other learning sources:
Magazins; eg. Decanter. Homepages; eg. www. terroir-france.com
Assessment and grading:
Pass mark, 60 % Grading: - Wine tasting (50%)
- Home essay (30%)
- Other exercises (20%)
Topics of the session:
Lectures:
1. lab. Exploring wines I.
1. Wine making process of white and rosé and siller wines
2. Determination of the alcohol content of wine by Malligand ebulliometer
3. Sensory assessment of white and rosé wines – Wine tasting I.
2. lab. Exploring wines II
1. Winemaking process of red wine
2. Sensory assessment of red wine - Wine tasting II.
3. lab. Exploring wines III.
1. Winemaking process of sweet wines
2. Sensory assessment of sweet wines - Wine tasting III.
4. lab. Exploring Sparkling wines
1. Sparklig &Champagne
2. Sensory assessment of different sparkling wines
3. Sparklig tasting
5. lab. Exploring beer
1. Sensory analysis of beer
2. Determination of the foam stability of beer
3. Beer tasting.
Deadline of home essay
6. lab. Exploring spirits and liqueurs I.
1. Determination of the alcohol content of spirits by hydrometer
2. Determination of the extract content of spirit
4. Organoleptic evaluation of different spirits
7. lab. Exploring spirits and liqueurs II.
45
E.4. Tee and Coffee Laboratory Practice (ESLG1K0ATVV)
Subject: Knowledge of Tea & Coffee Laboratory Practices
Subject code: ESLG1K0ATVV
Type: Laboratory practices
Subject responsible: Prof. Em. Dr. János Gundel
Subject coordinator:
Lecturers: Zsófia Fekete-Frojimovics Ph.D.
Contact hours: 1 per week
Examination: Signature
Credit: 2
Preliminary study: Biology and Chemistry
Frequency of education: Thursdays, biweekly, 13.00-14.30 MARKO Sommelier Room
Aim: The aim of the module „Knowledge of Tea & CoffeeLaboratory Practices” is to give to the
students a general information about the spices, the flavours, the tea, the coffee, the cacao,
the non-alcoholic drinks, the ice-cream and the others sweets, which are important for the
Catering Industry.
To give to the students general information about analysing methods and preparation
methods of this foodstuffs and actual trends.
To provide basic methods for the organoleptic and simple chemical analysis.
To cover the practical knowledge of the Catering Management.
Topics:
1.
Research of the spices
Organoleptic and microscopic analysis of the spices
2.
Research of the spices II. and the flavours
3. Organoleptic analysis of the spices
4. Organoleptic test of vinegar assortments
3. Demonstrate of honey adulteration
4. Water content determination of honey
3.
Research of the tea
3. Organoleptic analysis of the tea
4. Measuring of the tannin contents of the tea
Spice tasting I.
4.
Research of the coffee
3. Informative quick analysis of the coffee
4. Laboratory analysis of the coffee
Spice tasting II.
5.
Research of the flavours II. and non- alcoholic drinks
2. Organoleptic analysis of the sugars
2. Analysis of the sugar imitations
46
1. Control measuring of the content of the dilution syrups
2. Control measuring of the content of the turmix drinks
6.
Research of the cacao, chocolates and sweets
3. Organoleptic analysis of the cacao powders
4. Measuring of the lastingness of the suspense
1. Sensual analysis of the chocolates
2. Organoleptic analysis of the goods from the sweets industry
7.
Research of the ice-cream
1. Types of the ice- cream
2. Measuring of the dissolving of the ice-cream powders
3. Controlling of the foaming of the ice-cream
4. Organoleptic analysis of the ice-cream
Assessment method:
Signature (from 61%), Grading: 1 – 5
- Spice tasting (40%)
- Presentation (30%)
- Other exercises (30%)
To acquire the practice of the organoleptic analysis of the spices the students are obliged to make
independently successful spice tasting after a teaching preview.
Presentation: individual or in pairs (this presentation must upload to the Coospace individual)
Mandatory
reading:
1.Mrs. Andras Seregi: Knowledge of tea and coffee
Recommended
reading:
1. Jill Norman: The Complete Book of Spices: A Practical Guide to Spices and
Aromatic Seeds
2. Kakuzō Okakura: The Book of Tea
3. Serena Hardy: The tea book
Whittet Books Ltd.,Weybridge,Surrey
Other
instruments:
1.
2.
3.
47
E.5. Microbiology-Hygiene Laboratory Practice (MHLG1K0ATVV)
Subject name: Microbiology - Hygiene laboratory practice
Subject code: MHLG1KOATVV
Subject type: practice: criterion requirement
Subject level: BA level
Subject coordinator:
Lecturers: Dr. Katalin SCHMIDT
Contact hours: 0+1
Examination: -
Credit: 0
Preliminary study: secondary school knowledge of biology and chemistry, laboratory skills
from Food Science laboratory practices
Frequency of education: 2 hours fortnightly
Aim: The aim of these practicals are to acquaint the student with the microbial world by direct
and indirect methods providing a firm basis for the understanding of hygiene and to
develop a responsible attitude towards food handling operations.
Topics:
1.
Good Laboratory Practice - lab safety
- lab set-up and equipment
Introduction to the microscopic examinations
- use of the microscope
- comparison of procaryotic and eucaryotic cells (bacteria and yeasts)
2.
Basic aseptic technique and transfer of microorganisms - flame sterilisation
- inoculation of agar slants
- spread-plate technique
- pour-plate technique
Direct examination of microorganisms
- staining of yeast cells for viability (methylene blue)
- observation of common moulds (vegetative structures, conidia, sporangia)
anthocyanins
3.
Effect of environmental factors on the growth of microorganisms - effect of temperature on microbial growth
- effect of heat treatment on microorganisms
- effect of pH on microbial growth
- effect of water activity on microbial growth
- effect of UV light on microbial growth
- toxic effect of heavy metal ions
Direct examination of microorganisms - simple stain of bacterial cells (fixed smear, staining procedure)
Examination, recording and interpretation of results
- basic lab techniques
4.
Isolation of germs from the sites of food handling operations - microbial contamination of the air
- microbial contamination of dust particles
- isolation of microorganisms from work surfaces and eating utensils
- demonstration of the role of insects in spreading germs
48
Microbial breakdown of food components - demonstration of biochemical activity
- starch hydrolysis
- casein hydrolysis
- lipid hydrolysis
Microflora of raw food
- microflora of fruits and vegetables
- demonstration of the presence of microbes generally and Salmonella especially on the
surface of raw meat
- effect of disinfection on microbes present on the surface of eggs
- examination of the microbial condition of commercially available spices
Direct examination of microorganisms - Gram stain
Examination, recording and interpretation of results
- effect of environmental factors
5.
Personal hygiene - demonstration of the presence of microbes on human hair
- demonstration of the presence of microbes in the mouth
- effect of coughing and sneezing
- comparison of dirty and clean hands
- microbial conditions of the skin under rings, bracelets, watches, etc.
- demonstration of the presence of microbes on coins
- artificial epidemic to show how one can pass microbes by hands
- hygienic control of protective clothing
Cleaning and disinfection
- effect of chemical agents on bacteria
Direct examination of microorganisms - bacterial endospore staining
Examination, recording and interpretation of results
- exercises of the previous lab practical
6.
Control of hygienic quality of foods - determination of the hygienic quality of milk
- determination of the hygienic quality of ice cream
- determination of the microbial condition of drinking water samples
Microbiological examination of food preparation and handling
- effect of heat treatment on the microbial condition of meat
- effect of improper handling and storage on cooked food
Examination, recording and interpretation of results
- personal hygiene, cleaning and disinfection
7.
Microscopic examinations - examination of the microflora of selected food products
Examination, recording and interpretation of results
- hygienic quality of foods, microbiological examination of food preparation and
handling
Assessment method:
Requirements during the semester :
satisfactory lab performance, successful completion of lab reports (individual task or team
work) and results of prelab tests.
this is a criterion subject, i.e. no grades will be given. After successful completion of the lab
practicals the student gets the signature of the lecturer through the electronic (Neptun) system.
Mandatory
reading:
Microbiology - Hygiene laboratory manual, manuscript
49
E.7. Student’s project work/Event Management Project (HAPR1K0ATVV)
Contact hours: 0+2 Seminar
Examination type: Signature
Credit value of Subject: Criteria subject
Code of Subject:
Prior knowledge of subjects:
Gastronomy, Food preparation1, 2, Restaurant service1, 2.
Semesters of study:
Aim and objectives of Subject:
a. To combine the previously acquired skills and knowledge from the previous
Semesters with operational management problems.
b. To investigate team work in the operation of a "real life" catering activity.
c. To evaluate and analyse the success of the operation.
Subject leader: Endre Bártfai, Dr. Dénes Sándor
Subject coordinator :
Subject lectures:
Teachers of Subject:
Endre Bártfai
Dr. Dénes Sándor
Examination:
Subject name: Student’s project work
Subject code: HAPR1K0ATVV
Type of Subject: Compulsory
50
Requirements during the semester:
Midterm assessment:
Requirements of semester:
Closing mark method of semester:
Interim Report 30 % Joint mark
Prebriefing 5 % Joint mark
Restaurant Operation, Debriefing 40 % Individual mark
Final Report 25 % Individual mark
100 %
Grading System
0-59 signature denied
60-100 signature
Literatures of subject:
Required reading:
Endre Bártfai, Dénes Sándor: Food and Beverage Projects, 2014
Selected bibliography:
Davis, B. – Stone, S: Food and Beverage Management. Butterworth-Heinemann, Oxford,
1992. p 362.
Actual professional gastronomic journals (international and Hungarian)
Professional gastronomic web sites
51
Topics of seminars
1. Seminar Subject
General Introduction
Set up management teams
2. Seminar Subject
Preparing interim report
3. Seminar Subject
Preparing interim report
4. Seminar Subject
Deadline for submission of Food Order list and put goods on order
in the computer system (all teams)
5. Seminar Subject
Deadline for submission of interim reports
6. Seminar Subject
Prebriefing of project Transdanubia
7. Seminar Subject
X
52
8. Seminar Subject
Prebriefing of project Northern Hungary
Transdanubia Project Operation and debriefing.
9. Seminar Subject
Prebriefing of project Hungarian Great Plain
Northern Hungary Project Operation and debriefing.
Deadline for submission of final report P1
10. Seminar Subject
Prebriefing of project Finnish Gastronomy
Hungarian Great Plain Project Operation and debriefing.
Deadline for submission of final report P2
11. Seminar Subject
Prebriefing of project Transylvania
Finnish Gastronomy Project Operation and debriefing.
Deadline for submission of final report P3
12. Seminar Subject
Transylvania Project Operation and debriefing.
Deadline for submission of final report P4
53
13. Seminar Subject
Deadline for submission of final report P5
14. Seminar Subject
Evaluation of Semester work
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