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Pivní stezky v České republice
Červenková, Ivana
The aim of the bachelor thesis Beer trails in the Czech Republic is an investigation of the situation and level of quality of facilities, publicity and services of beer trails in the Czech Republic. As a part of this work, a definition of beer trails was set, which specifies beer trails specific parameters, and these parameters were used to analyse early identified beer trails in the Czech Republic. These beer trails have been analysed within a scope of each region of the Czech Republic. The theoretical part is based on definition of tourism, its divisions and trends. It is also focused on classification of the concept of beer trail and explains the role of the trails in the are of a region development and their contribution to the region. In addition, it describes the relationship between local products and tourism. The core part of the thesis focuses on the one hand on the analysis of beer trails in the regions in which beer trails were found and on the other hand, it contains a proposal for new trails and recommendations how to improve the quality of the existing trails. An output of this work is an overview of beer trails in the Czech Republic that meet the beer trail definition and their mutual comparison. In conclusion, the thesis assesses the beer trails current situation, factors of their establishment, potential of the Czech Republic for development of existing beer trails and potential for formation of new ones and relationship between prevalence of beer trails and a dynamic development of local breweries.
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Spanish Gastronomy in Tourism
Frauenterková, Iveta ; Kalábová, Markéta (advisor) ; Valentová, Jana (referee)
The aim of the thesis is to characterize Spain as a specific destination of tourism industry in relation with gastronomic wealth, to describe a gastronomy in each autonomous region of Spain and to analyse current situation of offer of the spanish gastronomy in Prague. The theoretical part defines the terms tourism and gastronomy, characterizes Spain, its economic situation and contribution of tourism industry to economy of the country. The practical part focuses on spanish regions, their traditional gastronomy and on holidays and festivals connected with gastronomy. In conclusion, the thesis provides an evaluation of level of the spanish gastronomy in Prague. The method used for the analysis was mystery shopping and the authenticity of spanish dishes served in restaurants in Prague was evaluated by practical knowledge of the author.
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Analysis of Beertourism Potential in the Vysočina Region
Tišl, Radek ; Musil, Martin (advisor) ; Oberhel, Martin (referee)
The aim of this bachelor's thesis is to make an analysis of the potential of beer tourism in the Vysočina Region. I am going to fulfill this object by compiling the analysis of location and realization conditions and spatial deployment of particular products in this region. The recommendation will be suggested based on the results from this analysis, which might help to develop the beer tourism in the investigated area.
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Gastronomic festival as a marketing tool
Tomášková, Iveta ; Kvítková, Zuzana (advisor) ; Mlejnková, Lena (referee)
The aim of the thesis is to define gastronomic festivals, find out how these festivals are important for gastronomy tourism and define meaning they have for visitors and companies that participate in these festivals as well. In the theoretical part there are defined services provided in the area of gastronomy, modern trends in gastronomy and gastronomy tourism. Furthermore, particular gastronomic festivals are defined and analyzed. The practical part of the thesis consists of two questionnaires, which are designed for companies that participate in gastronomic festivals, and for visitors of such festivals. In conclusion, the contribution to the destination, companies and visitors as well are evaluated.
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Beer tourism in the Liberec Region
Vonička, Martin ; Vágner, Jiří (advisor) ; Burda, Tomáš (referee)
The dissertation is one of a number of contributions to the research of a rather new form of tourism - beer tourism, or gastronomy tourism in a broader context. In the first part of the dissertation, the topic is grasped theoretically. Firstly, beer tourism is defined as one of the alternative forms of spending leisure time, and it is classified within tourism typology, alongside the better-known wine tourism. Tourists currently prefer the alternative forms, with an emphasis on, besides other things, tradition, authenticity and experience, which make up the values typical for participating in beer tourism. In spite of this form being at the start of its expansion in the Czech Republic, in the last few years, its dynamic has been immense, which is documented by plain statistics. In the past 3 years, almost half of the current 340 Czech breweries have been established. Further in the text, the product of beer tourism is defined and its typology is created, by which the supply side of tourism on the level of the Czech Republic as well as the Liberec region is later analysed. The second part focuses on the assessment of a questionnaire survey, with the objective of assessing the respondents' perception of the beer market and tourism in the Liberec region. The questionnaire survey is followed up by...
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Beer tourism in the Liberec region
Vonička, Martin ; Vágner, Jiří (advisor) ; Burda, Tomáš (referee)
The dissertation is one of a number of contributions to the research of a rather new form of tourism - beer tourism, or gastronomy tourism in a broader context. In the first part of the dissertation, the topic is grasped theoretically. Firstly, beer tourism is defined as one of the alternative forms of spending leisure time, and it is classified within tourism typology, alongside the better-known wine tourism. Tourists currently prefer the alternative forms, with an emphasis on, besides other things, tradition, authenticity and experience, which make up the values typical for participating in beer tourism. In spite of this form being at the start of its expansion in the Czech Republic, in the last few years, its dynamic has been immense, which is documented by plain statistics. In the past 3 years, almost half of the current 340 Czech breweries have been established. Further in the text, the product of beer tourism is defined and its typology is created, by which the supply side of tourism on the level of the Czech Republic as well as the Liberec region is later analysed. The second part focuses on the assessment of a questionnaire survey, with the objective of assessing the respondents' perception of the beer market and tourism in the Liberec region. Based on the outcomes of both parts, a SWOT...
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Marketing plan for selected gastronomic tours
Mokrišová, Kristýna ; Kalábová, Markéta (advisor) ; Petrů, Zdenka (referee)
The topic of this thesis is marketing of gastronomic travel agency. Gastronomic tourism is currently among the tourism trends. Based on the growing potential, in this paper will be presented fictitious gastronomic travel agency selling gastronomic tours. The main objective is to propose a marketing campaign of specific gastronomic tours. The marketing campaign will be set up to address, engage and make customers to purchase offered services. The campaign is therefore able to offer to potential customers exactly what they desire. The marketing approach is not the same to everyone, it reflects the consumer and media behavior of different target groups. Thanks to the proposed campaign the competitiveness of the company will be increased, profit will be gained, it means voluminous sales of offered tours and strong position in the market will be obtained.
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Gastronomy of Argentina
Cypriánová, Michaela ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
The aim of this thesis is to characterize Argentinian gastronomy with emphasis on regional differences and also to ascertain a situation of representation of Argentinian gastronomy in Prague. The thesis is divided into six chapters where the first two chapters deal with the theoretical background, namely the importance of tourism and gastronomy and their mutual relationship and also a description of the locality of Argentina from the point of view of geographical, demographical, historical and economic. The third chapter is already devoted to Argentinian gastronomy: it contains characteristics of Argentina, a description of way of eating of Argentinians, a list of the most typical Argentinean dishes and beverages and an overview of selected culturally gastronomic attractions in the country. The following chapter characterizes Argentinian gastronomic regions with emphasis on their geographical and gastronomic differences. The fifth chapter analyzes representation of Argentinian gastronomy in Prague and compares in detail five selected Prague establishments that focus on Argentinian gastronomy. The last part summarizes the findings, draws conclusions and gives recommendations to improve the situation.
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Gastronomy as a modern motive in tourism
Lenhartová, Michaela ; Jenčková, Jiřina (advisor) ; Valentová, Jana (referee)
This bachelor's thesis focuses on the gastronomy tourism in the Czech republic. The theoretical part concentrates on defining basic terms in tourism and gastronomy tourism. The aim is to characterize the growing importance of gastronomy as a modern motive in tourism. The practical part consists of a questionnaire and it also includes its results. The third part contains of the offer of selected Czech travel agencies, which focus on providing services related to culinary tourism.
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Food tours in Prague
Lampertová, Denisa ; Mlejnková, Lena (advisor) ; Kalábová, Markéta (referee)
This bachelors thesis is about Food tours in Prague, which are focused on Czech and Prague cuisine. The theoretical part is focused on defining basic terms in the tourism industry, food tourism and pricing and awards in the gastronomy. The practical part contains characteristic of Czech cuisine, todays organizers of Food tours in Prague and their comparison and statistics of food service establishments in the capital Prague. Next part contains creation of two Food tours. The aim of this bachelors thesis was to create two Food tours for two types of customer base, for tourists and for gourmets. In this thesis there were specified conditions for both Food tours and the choice of establishments was influenced by ratings from public and my personal experience. Then it was made the comparison of these Food tours with given standards.
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