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WINE HOUSE NIKOLSBURG MIKULOV
Šiprová, Lucie ; Vojtěšek, Jiří (referee) ; Dýr, Petr (advisor)
This thesis deals with designing a wine hotel for Nikolsburg winery in Mikulov. The goal was to design a hotel which incorporates storage and processing of wine, while complimenting the surrounding vineyard landscape. The site is situated between nature reserves Turold nad Růžový vrch. The main focus of the design was to allow for the best possible view of surrounding vineyards, Mikulov Chateau, Basilica in Svatý kopeček and Turold nature reserve. The work centers around 4-star hotel able to accommodate 30 people, which includes a restaurant, small wellness for hotel guests and suitable technical facilities. Additionaly, the building is equipped for clean wine production (fermentation, pressing, aging, bottling, labelling, storage and expedition) and features a degustation room. Basic concept of the hotel was derived from the slope of the terrain, viewing axes and geographic orientation. There is a number of terraces symbolizing moravian hills covered by vineyards, which offer guests unobscured view of the surrounding landscape (and investors vineyards). The whole operation of the hotel has to do with winemaking as is seen in the building design. Vertical features of the facade represent rows and vertical poles in vineyards.
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Student Hostel
Purket, Petr ; Konečná, Petra (referee) ; Králová, Zuzana (advisor)
The aim of this thesis is design of an apartment building for students. The design is in the range of the documentation for designing building construction based on the decree 499/2006 Sb. as amended by decree 62/2013 Sb. The building is situated on the plots 1220, 1219/1, 1218/11 and 1218/2 in the cadastral area „Letovice“. The new building is designed to accommodate students for year-round occupancy. There is a dining room for staying students and students from nearby schools as well. In the new building are also multimedia classrooms, library, reading rooms, club rooms, gym and lecture hall available for students. In the building are 30 rooms. The capacity of the building is designed to accommodate 81 students. The building has three floors, a loft and no basement. Masonry is designed from clay blocks and floor slab is designed as a cast-in-place reinforced concrete floor structure.
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Resort Sázava
Černý, Jakub ; Melcr, Petr (referee) ; Fišarová, Zuzana (advisor)
Subject of this diploma thesis is a design of a newly built accommodation and relaxation centre Resort Sázava. The structure is located on a sloping plot near town Sázava, in Kraj Vysočina. The locality is situated in preserved area Žďárské vrchy. The facility is divided into three buildings by their function. The buildings have rectangular shapes and have gabled roofing. The resort offers services of accomodation, boarding, conferences, relaxation and sports. The whole facility was designed in architectural study along with its functional linkups. Object SO 01 with restaurant and conference rooms was designed in detailed design documentation.
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Sanatorium with Speleotherapy for Childern Ostrov u Macochy
Tran, Hoang Long ; Kotek, arch Jakub (referee) ; Odvárka, Antonín (advisor)
The master thesis Sanatorium with Speleotherapy for Children - Ostrov u Macochy is an architectonical concept which consist of the establishment of a sanatorium with various functions for patients and the public. The compound offers a medical block, administrative and economic blocks, a school, a cafeteria for visitors, a guests house for adult clients and complement. The building site is located on an inclined terrain near Císařské jeskyně (Caesar cave) and it is surrounded by forest from three sides. There is a scenic view to the south from the construction site. The neighboring buildings consist only of family houses. The compound of sanatorium aimed to have the closest interaction with surroundings and the terrain, therefore the estate is divided into three different segments based on the three most important functions of the construction program.
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Dopad energetické krize na chování spotřebitele v oblasti stravování
Majerová, Jana
This Bachelor theses focuses on the impact of energy crisis on consumer be-haviour in food consumption. The theoretical part describes concepts related to consumption behaviour. Theoretical part also includes energy crisis description, its development and impact on consumer. Practical part includes the analysis of results of the questionnaire survey.
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Nutritional labyrinth - institutional, expert and lay paths
Slepičková, Klára ; Stöckelová, Tereza (advisor) ; Klepal, Jaroslav (referee)
The Nutritional Labyrinth - Institutional, Expert and Lay Paths Bc. Klára Slepičková vedoucí práce: doc. Mgr. Tereza Stöckelová, Ph.D. Abstract: The diploma thesis offers ethnographic insights into the black box of school canteens. It follows heterogeneous actor-networks that emerge in the processes of planning, preparation, serving, consumption and disposal of food. It shows that the current (problematic) quality of school dining is not the fault of either unwilling cooks or picky diners, but is the result of negotiations between different norms of what "good food" actually is. Using the concept of ontonorms the thesis asks what values and beliefs uphold specific eating practices and how these norms establish different categories of foods and bodies. It also asks who or what, for whom and in which contexts mobilizes different registers of valuing. The thesis draws upon data from research in six school canteens, and the "Vaření" (Cooking) project in a Montessori school, training for cooks as part of the "Máme to na talíři" (We have it on our plate) project and the online environment of websites representing these projects and canteens. The research was conducted as diplomatic ethnography with an effort to give voice to those who are often considered incompetent to decide what "good food" is and thus creates...
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"Eating for Two": Pregnant Women's Perceptions of the Body and the Fetus, and Their Eating Habits
Rutová, Simona ; Hrešanová, Ema (advisor) ; Grygar, Jakub (referee)
Pregnancy is currently a highly monitored condition, and also, as a result of the strong discourse of healthy lifestyle, certain demands are placed on a pregnant woman's diet. However, the topic appears also in culturally framed advice and expectations, which often contradict the medical community's directions. With this work, for which my main question is how the perception of the body and fetus affects a woman's diet during pregnancy, I aimed to enrich this discussion with the perspective of pregnant women and their perception of the needs and tastes of their body and fetus. I base this work on authors such as Merleau-Ponty, Young and Bourdieu, and on data from 15 semi-structured interviews supplemented by 5 diaries kept during pregnancy. My research shows that pregnant women perceive their body and the fetus as actors that influence their eating, because through tastes, nausea or movement they perceive the communicated needs of the body and the fetus. The influence of eating and the perception of the body and the fetus, however, turned out to be mutual, because eating also has a significant influence on how women perceived and communicated with her body and fetus and perceived its individuality. With this research I therefore expand the current understanding of pregnant embodiment, medical...
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How social networks affect celiacs'diets
Pretlová, Anna ; Háša, Marek (advisor) ; Hájková, Karolína (referee)
This paper examines the influence of social networks on the diet of celiacs. The aim was to investigate how social networks, specifically Facebook, Instagram, YouTube, Twitter and Pinterest, can influence the preparation, purchase and consumption of gluten-free products. The chosen research method was quantitative analysis. Results were obtained from Czech and a few Slovak celiacs and people with gluten allergy with help of a questionnaire survey followed by descriptive analysis. The questionnaire itself was disseminated on the social networks Instagram, Facebook and WhatsApp. The final sample included 264 from the original 279 respondents. The results show that the use of social networking sites is popular among patients with celiac disease and gluten-free diets and that users benefit from it. It was also revealed that the most useful social networks are Instagram amd Facebook. On the other hand, YouTube, Twitter and Pinterest fell completely in the evaluaion. The main reason for this is the small amount of beneficial information. When it comes to eating, celiacs are mainly looking for new recipes, products and places that offer gluten-free meals, according to the results. In addition to extend dietary horizons, social networks have also provent to contain important information about the disease...
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