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Operational analysis of the chosen catering facility
Lachová, Michaela ; Petrů, Zdenka (advisor) ; Indrová, Jarmila (referee)
The aim of this bachelor thesis is to compose an operational study of a catering facility and to compare the business with local competition. The theoretical part serves as an introduction to catering services and theory of marketing. It includes a chapter about history of cafes in Prague. In the practical part there is an analysis of cafe in terms of location, material equipment and instruments of marketing mix. The last chapter summarizes the current situation by using SWOT analysis and proposes possible improvements.
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Operational study of the hospitality facility
Žďárská, Ilona ; Mlejnková, Lena (advisor) ; Kruisová, Hana (referee)
The main aim of the bachelor's thesis is to work out the operational study of the chosen hospitality facility. The other aims are to find out, how all parts in the facility work and how does restaurant La Degustation Bohéme Bourgeoise reached the succes. The study is devided into four chapters. The first chapter state a position of the problem in a literature. The second chapter is focused on the location and analyse the competition. Third part of the study concerns the operational procedures in the hospitality facility. The last chapter includes a summary and some proposals to improvement.
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The operational study of selected catering facility
Marethová, Veronika ; Indrová, Jarmila (advisor) ; Mlejnková, Lena (referee)
The main goal of this bachelor thesis is making an operational study and analysis of customer satisfaction with the services of the restaurant Bonato, using the methods of the questionnaire survey. To fulfilment the primary goal is necessary to focus on the restaurant in terms of the marketing mix, and prepare proposals for possible improvements of operating conditions. The study includes a comparison with competing restaurants which are located in the neighbourhood and to offer products at approximately the same price level. The work is divided into four thematic chapters and the first deals with the catering as tourism service and distributes the essence of the business plan. The second chapter is an analysis of the restaurant, the third chapter is devoted to outcomes of questionnaire and the fourth chapter focuses on the final proposals for improvement.
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Operational study of chosen catering establishment
Nováková, Kateřina ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The main goal of this bachelor thesis is to compose an operational study of a catering establishment and to compare the business with local competition on the basis of a set of criteria. The analysis of the current state is followed by proposals for improvement. The thesis is composed of four parts. The first part serves as an introduction to catering services, the second one analyses the operating conditions in the establishment. The third part is devoted to marketing strategy and finally, the fourth part of the thesis summarizes the results and defines a few proposals for improvement.
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Operational study of catering establishment in Germany
Borecká, Markéta ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The aim of this bachelor thesis is to elaborate an operational study of chosen catering establishment in Germany and comparison with competition. The study is divided into 6 parts - importance of operational study, characteristics of different types of catering establishments, description of locality Saxon-Anhalt, German gastronomy, comparison of Czech and German law and the last part is analysis of the company. There are also some proposals for improving.
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Operational study of the hospitality facility
Marešová, Petra ; Mlejnková, Lena (advisor) ; Zábranská, Hana (referee)
The aim of this bachelor thesis is to work out the operational study of the chosen hospitality facility, to evaluate its current situation -- a range and quality of provided services and equipment. And then, on the basis of the comparison with competition, to assess strengths and weaknesses of the hotel and its position on the market. The study also tries to offer some possibilities for improvement of the facility. The operational study is divided into four thematic chapters. The first chapter is focused on the importance of accommodation and catering services in the tourism industry. The second chapter concerns the character of the location and it also includes the analysis of the competition and the comparison of services. The most comprehensive chapter is the third one, which is focused on the hotel's products and hotel operation. The last chapter includes some proposals and reccommendations for improvement.
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Operational study of restaurant Sklep
Sychrová, Veronika ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The aim of this thesis was to elaborate an operational study of restaurant Sklep. Because of comprehensiveness of this matter, the most important parts of operational study such as competition analysis and marketing mix were emphasized. At the request of the owner the elaborated operational study was supplemented by satisfaction analysis of customers with provided services. With the help of outputs of the operational study and satisfaction analysis improvement suggestions were made and passed on the management of the restaurant for assessment and possible implementation.
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