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Sustainable tourism development in Moravian-Silesian region
Lipusová, Lucie ; Indrová, Jarmila (advisor) ; Bakos, Tomáš (referee)
The thesis addresses the issue of sustainable tourism development which is illustrated on the example of the Moravian-Silesian region (of the Czech Republic). The aim of the thesis is the evaluation of the current condition as well as the potential of sustainable tourism development in the Moravian-Silesian region. The theoretical part of the thesis is dedicated to sustainable development with its basic pillars and principles. The Moravian-Silesian region is characterized in terms of in terms of environment, transport infrastructure, and tourism in the practical part of the thesis. In addition, the offer of environmentally-friendly forms of tourism in the region, their support and opportunities for further development is addressed. A significant portion is dedicated to the analysis of knowledge of sustainable tourism development in the region which is based in responses by entrepreneurs in tourism in the Moravian-Silesian region, tourists, residents of the region, and employees of the regional administrative office. The SWOT analysis serves as an instrument for the evaluation of the current state and the potential opportunities for sustainable tourism development in the region.
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Greek gastronomy
Lipusová, Lucie ; Mlejnková, Lena (advisor) ; Zábranská, Hana (referee)
The aim of the work is to characterize Greek gastronomy, to emphasize the qualities of Greek cuisine and its typical features, to point out the importance of Greek gastronomy both for the tourism industry in Greece and for the local inhabitants, to analyse the position of Greek gastronomy in Prague and the possibilities to use local dining facilities for this designated purpose. In the first chapter of the study, basic gastronomic terminology is defined as well as the importance of gastronomy in history, dining as a fundamental service in the tourism industry and the relationship between tourism and gastronomy is also explained. The second chapter of the study dwells on the importance of the tourism industry for the Greek economy. It expands on basic geographic details and on the history of Greece. The third chapter focuses on the characteristics of Greece gastronomy it describes traditional Greek meals, local dining habits, table manners or Greek festivals associated with gastronomy. The final, practical part is dedicated to Greek gastronomy in Prague and analyses chosen dining facilities, then, using a comparative method, compares the acquired information by its own means.
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