BUDAPEST BUSINESS SCHOOL...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

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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

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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.

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D.1.2. Food and Beverage Management-2 (VSZG2KAATVV)

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D.1.3. Food and Beverage Management-3 (VSZG3K0ATVV)

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D.1.4. Food and Beverage Management-4 (VSZG4K0ATVV)

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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

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D.3.2. Food Preparation-2 (ETKI2KAATVV)

Subject type: practice


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


4. Practice Subject


5. Practice Subject


6. Practice Subject


7. Practice Subject

Break

9. Practice Subject


10. Practice Subject









Examination


Evaluation

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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’s instructor: Mr. Ákos NOVOTNY E-mail: [email protected]

Credit points:

Consulting hours Tuesday 17.50-19.00


Contact hours: Lecture: 2 per

week

Practice: 0 per

week

Total: 2 per week

Students learning hours: 2 hours per week Total: 2


seminars: -

Type of exam: oral

Prerequisites to qualify for 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.


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


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


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.


Lectures/weeks:

1. week

Introduction,

Work safety, (worker and surroundings, food subject, guests)

http://www.odrportal.hu/web/guest/record?p_p_id=DisplayRecord_WAR_akfweb&p_p_lifecycle=1&p_p_state=normal&p_p_mode=view&_DisplayRecord_WAR_akfweb_action=searchByAuth&_DisplayRecord_WAR_akfweb_type=authKey&_DisplayRecord_WAR_akfweb_term=Wolke%2C+Robert+L.%23MNKTSZ%23100

http://www.odrportal.hu/web/guest/record/-/record/publisher/Norton%2C#_blank

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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.

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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.:[email protected]

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


Credit points: 2



week Practice: 0 per

week Total: 2 per

week

Students learning hours: 2 hours per week Total: 2


seminars: -

Type of exam: oral

Prerequisites to qualify for subject: -

Technical knowledge I.


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.


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


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.


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 %

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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)

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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

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D.5. Restaurant Service-2 (ERTE0KAATVV)

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D.6. Food Science (EAIS0KAATVV)

Subject: Food Science

Code: EAIS0KAATVV

Subject type: theory; compulsory subject


Subject responsible:


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

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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.

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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


Credit points: 3



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


The assumed knowledge and skills based on the previous Gastronomy lectures


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


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.


Home assignment:

-

Compulsory reading:

Food and Beverage Service, Lillicrap-Cousins


Mixer,wine,beverage literature


Written exam

24


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

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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


Credit points: 2




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


None

Lectures:


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.


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”


No specific reading

Uploaded materials from coospace


1 - 5


Lectures/weeks:

1. week

Basic information

History of spices

Grouping of spices

Agents of spices

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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


Secondary Biology and Chemistry


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


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.


Serena Hardy: The tea book

Whitest Books Ltd., Weybridge, Surrey


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



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

http://www.bacteriamuseum.org/

http://www.microbeworld.org/

http://vm/cfsan.fda.gov/~mow/intro.html

http://www.food-microbiology.co.uk/

http://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 teachers: DR. Dénes SÁNDOR PhD.

Contact hours: 0+2

Examination type: Oral presentation



Food Preparation 1-2., Beverage Knowledge

Semesters of study: 1


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


Required reading:

Descriptions from lecturer


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


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


Credit points: 3



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


C 1. Introduction to Tourism

C 4. Basics in Hotel Operations


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.


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)


„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 …


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 leader: Karakasné Morvay Klára


Subject teacher: Karakasné Morvay Klára

Contact hours: 0+2 (7x4)

Exanimation type: Practical mark



Basics of hotel operation, Statistics, Accounting, Marketing, Human Management

Semesters of study: (Both) spring or fall


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:


Students have to work in small groups (3-4 persons). Maximum 2x2 hours absence is allowed.

Midterm assessment:

None


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.


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 %


Compulsory reading:

Planning for Profit handout (Participant's manual)

Subject name: Business Games

37


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)



4. Seminar





Evaluate the first year's results

5. Seminar





6. Seminar





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:


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: [email protected]

Consulting hours: 0 + 2

Credit points: 3




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:


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)


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




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:


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/

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’s instructor: Dr. Csizmadia András

Sommelier room (Markó street, room 130.)

Hospitality Institute

Budapest Business School

374-6200/123,

[email protected]

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


Type of exam: Signature


Secondary Biology and Chemistry


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 .


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.

mailto:[email protected]

44


Kevin Zraly: Complete Wine Course Sterling Publishing Co., Inc. New York 2001.

Other learning sources:

Magazins; eg. Decanter. Homepages; eg. www. terroir-france.com


Pass mark, 60 % Grading: - Wine tasting (50%)

- Home essay (30%)



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


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%)


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



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


- 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


- 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


- personal hygiene, cleaning and disinfection

7.

Microscopic examinations - examination of the microflora of selected food products


- hygienic quality of foods, microbiological examination of food preparation and

handling

Assessment method:


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:


Gastronomy, Food preparation1, 2, Restaurant service1, 2.

Semesters of study:


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 lectures:

Teachers of Subject:

Endre Bártfai

Dr. Dénes Sándor

Examination:

Subject name: Student’s project work

Subject code: HAPR1K0ATVV

Type of Subject: Compulsory

50


Midterm assessment:



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


Required reading:

Endre Bártfai, Dénes Sándor: Food and Beverage Projects, 2014


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.


11. Seminar Subject

Prebriefing of project Transylvania

Finnish Gastronomy Project Operation and debriefing.


12. Seminar Subject

Transylvania Project Operation and debriefing.


53

13. Seminar Subject


14. Seminar Subject

Evaluation of Semester work

Documents

BUDAPEST BUSINESS SCHOOL...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