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National Repository of Grey Literature 3 records found  Search took 0.02 seconds. 
Strategy of Business Development
 Nováková, Libuše ; Veselý, Josef (referee) ; Koráb, Vojtěch (advisor)
This thesis is aimed at business plan of further development of the company XY, s.r.o. The theoretical basis for the work include basic concepts related to the focusing on the main idea of the company´s development plan. The analysis section deals with the evaluation of the current problém and includes the identification of key factors in the wider context of the environment, the summary of which is then followed by a suitable strategy for the implementation of future development. In this part, analyzes of External and internal factors are used. The proposals are based on a performer SWOT analysis. This section lists appropriate measures to eliminate risks in the field.
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Strategy of Business Development
 Nováková, Libuše ; Veselý, Josef (referee) ; Koráb, Vojtěch (advisor)
This thesis is aimed at business plan of further development of the company XY, s.r.o. The theoretical basis for the work include basic concepts related to the focusing on the main idea of the company´s development plan. The analysis section deals with the evaluation of the current problém and includes the identification of key factors in the wider context of the environment, the summary of which is then followed by a suitable strategy for the implementation of future development. In this part, analyzes of External and internal factors are used. The proposals are based on a performer SWOT analysis. This section lists appropriate measures to eliminate risks in the field.
Detailed record
Faktory ovlivňující zákazníka při výběru restauračního zařízení
 Nováková, Libuše
This bachelor thesis deals in detail with the identification of the customer and his needs. In this bachelor thesis, the priority reasons for visits to restaurants are dealt with and explored. This work focuses on defining and assessing the impacts that the visitor of the restaurant facility has on deciding on the choice of this facili-ty. The aim is to define the factors that affect the customer when choosing a restau-rant facility. Identify the degree of impact of these factors. Implementation of customer segmentation of restaurant facilities. Subsequent draft recommendati-ons to operators of these facilities.
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