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Business Plan of Establishing Student Cafe
Kósová, Michaela ; Navrátil, Jaroslav (referee) ; Rompotl, Jaroslav (advisor)
This bachelor thesis is draft of the business plan for the estabilishment of student café in city of Brno. Objective of this thesis is to prepare documentation for the launch of the student café. Thesis is divided into three main sections. The first one describes the theoretical bases, which are the basis for next sections. The second one is about carrying out analyzes which outcomes are important for the practical part, where is already-created business plan that characterizes the conditions for its implementation.
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Economic analysis of the company A.S.A. TS Prostějov, s. r. o.
Jetelová, Markéta ; Špička, Jindřich (advisor) ; Kosová, Michaela (referee)
The purpose of the bachelor's thesis is to comment on the financial efficiency of the waste management company called A.S.A. TS Prostějov, s.r.o. The analysis is done from the owner's point of view. The thesis is divided into two parts - theoretical and practical. The methods of the financial and economic analysis are used in this work such as the analysis of absolute data, portfolio of services, financial ratios, decomposition of ROE (Du Pont), bankruptcy models, economic standards and labour productivity. The results of the financial ratios and service portfolios are compared with the results of .A.S.A. EKO Znojmo, s.r.o. which is the other company from the holding .A.S.A. Czech Republic. At the end the evaluation and recommendations are made. The company is in black numbers and has stabile results for covered period.
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Gastronomic services quality evaluation
Kosová, Michaela ; Mlejnková, Lena (advisor) ; Stárek, Václav (referee)
The thesis is focused on gastronomic services quality evaluation. The theoretical section characterizes gastronomy, its particularities and gives an overview of legal regulations covering this area. Furthermore, it explains the concept of quality, outlines the basic quality management systems, specifies the particularities of quality in gastronomic services and elucidates possible attitudes towards gastronomic services quality evaluation and recognition. The analytical section presents an analysis of the situation in the field of gastronomic services quality evaluation in Germany and in the Czech Republic and is focused on gastronomic guides, internet evaluation portals and restaurant databases. It also mentions the approach to the unified classification or quality standardization in this branch and introduces a short comparison of selected statistical indicators. The final part of the thesis proposes own simple system of catering establishment standardization and quality certification in the Czech Republic.
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