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Retirement home
Juríková, Veronika ; Utíkal, Aleš (referee) ; Utíkalová, Ivana (advisor)
The diploma thesis deals with a new building of retirement home. This thesis aims to elaborate a project documentation for the construction of the building. It is a self-standing object on a flat land. The retirement home has one underground floor and three above ground floors. On the underground floor there are the retirement home’s technical equipment and warehouses. On the ground floor there are public services: patisserie and café, hairdresser, dining room. The first floor and the second floor are designed for the accommodation of seniors in single and double apartments. There are also a common room and retirement home’s equipment. The bearing construction consists of ceramic masonry of thickness 300 mm and reinforced concrete columns. The masonry and the columns are based on a concrete bases and concrete beads. The retirement home is roofed with a mono-pitched roof. The object is insulated by a contact thermal insulation system.
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Detached House with Confectionery
Šubrtová, Michaela ; Matoušková, Ilona Kalivodová (referee) ; Kalousek, Lubor (advisor)
The subject of this bachelor´s thesis is processing of building – technical part of project documentation for realization of new building of family house and confectionery in village Květnice. The building is designed for a family of five. The proposed building has two floors. Is designed as a standalone house on a flat terrain. The supporting system of the building are made up by system Porotherm. The roof is flat over the confectionary, over RD is solved by modern truss. The roofing system is used Bramac.
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A business plan proposal for a confectionery
Bradićová, Kristina ; Koudelková, Petra (advisor) ; Vranka, Marek (referee)
Title A business plan proposal for a confectionery Abstract The bachelor thesis focuses on the creation of a business plan for the establishment of a luxury confectionery Carpe Culinam in the centre of Prague. The thesis is divided into theoretical and practical parts. The theoretical part is devoted to the definition of basic concepts related to entrepreneurship and business plan, legal forms of the enterprise and specifics of marketing in gastronomy, and explains the theories of marketing mix extended Ps, SWOT and PEST analysis. The practical part applies the theoretical knowledge to a specific business plan. It includes a detailed description of the business, an industry analysis, production, marketing, organisational and financial plans, a timeline and a risk assessment. Each of these sections is detailed to provide the most comprehensive view of the planned business. The financial plan details the initial investment and the projected profit and loss account, providing a clear overview of the financial aspects of the business. In the conclusion of the paper, the business plan is presented as a tool that could serve as a basis for the establishment and operation of a luxury pastry shop, Carpe Culinam. Keywords business plan, starting a business, limited liability company, confectionery, marketing plan
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A Big Bite
Chromečková, Nikola ; González, Daniel (referee) ; Tobola, Ondřej (advisor)
When choosing a topic for my bachelor's thesis, I explored and discovered new positions in design. The connection between gastronomy and design developed naturally from our family business and my long-term work in gastronomic establishments of different kinds. All this also led to frequent interpretations in studio work during my studies. I enjoy approaching food from the position of a designer because of a certain softening of the design process, where it is possible to replace the factory with the kitchen and enter the lives of the users through their sensory perception of my work. At the same time, food is one of the most important elements of our social life and personal experience. The bachelor thesis, therefore, builds on a long-standing area of interest of mine and is based on thorough research of the topic at hand. I addressed the question by searching for tradition in the local confectionery industry. What defines local desserts and the culture of enjoying them? In the initial phase, the summary of which is part of this theoretical part of the Bachelor's thesis, I looked at the history of confectionery in our territory, the concept of dessert and what constitutes it, and I addressed what forms and functions the confectionery has had in history. In the next phase, I used this knowledge to create a new product for the pastry shop and to map the current aesthetics of the industry.
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Zpracování podnikatelského záměru vybraného produktu
TESAŘOVÁ, Marie
This bachelor's thesis deals with the creation of a business plan for the establishment of a cake factory called "Dortíkárna". The theoretical part of this thesis describes the basic terms of business, the initial steps in establishing a secondary trade, marketing mix, sociological research, and the definition of confectionery. The thesis then deals with the realization of the business plan based on analyses and applied to the situation. Design of the promotional website and social network advertising is also covered. Finally, there is an evaluation of the entire business plan.
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Children's awareness of compositions in selected confectionery
Beer, Monika ; Váchová, Alena (advisor) ; Kovaříková, Miroslava (referee)
This diploma thesis deals with the topic of informing children about the composition of selected confectionery and contains a theoretical and practical part. The theoretical section is focused on information about confectionery and its composition, the health risks associated with the consumption of confectionery and a healthy lifestyle in children of older school age. In practical terms, the chapters are focused on a questionnaire investigation, information gathering and visualisation leading to clear conclusions of the objective of this work. A research investigation of this graduate work confirmed that pupils of older school age from Dubí 1 Primary School are informed about the composition and content of additives in confectionery and are informed about the health risks that may be associated with their consumption in the case of 48% of the boys and girls interviewed. The research investigation was concluded with the results of the correct responses of the older school aged pupils from Dubí 1 Primary School. The data obtained provided information that: Items of older school age monitor the composition of confectionery on their packaging from producers in an average of 41% of the pupils interviewed. Items Oak 1 pupils are informed about the presence of additives in an average of 28% of cases....
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Restoration of the chateau and manor house in Vážany nad Litavou
Machová, Kamila ; Marek, Jiří (referee) ; Šindlar, Jiljí (advisor) ; Struhala, Karel (advisor)
This work aims to restore the castle and the manor house in Vážany nad Litavou. This building is located in the centre of the southern part of the village of Vážany nad Litavou, on the main street. The building is situated roughly in the middle of a series of estates on the west side of this street. The building is a rugged corner building. The building is not a cultural monument, but as part of this work, we try to treat the building as if it were a cultural monument. The history of the building is not well documented and the first written references date back to 1643. In the 16th century, the Jesuits built not only an economic building in Vážany nad Litavou but also a chateau in the corner position, which is partly palatial and partly ground floor. In the 19th century, the castle is transformed into a classical castle. After 1945, the entire facility was confiscated and forfeited to the state. Five years later, the newly established single agricultural cooperative was put into administration. Cooperative offices were created in the building and two housing units were created on the floor, which later replaced only storage space. Today, the castle building serves the needs of various private institutions and has remained as it was acquired during the early 19th century. My prosal aims to restore the structure to serve the public again. Interference with the exterior appearance from the aisle section will be demonstrated by replacing and increasing the rafters in the right and left wings of the building, replacing roofing, adding roof windows and replacing existing windows with six-table windows. The building gets a new facade. The appearance of the building from the side of the yard will be complemented by a rectangular extension of steel with a glass facade and decorated art stained glass. This addition will include a new staircase.
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House with business premise
Dýnková, Eliška ; Hobzová, Klára (referee) ; Maceková, Věra (advisor)
The topic of this bachelor's thesis is the elaboration of project documentation for a new family house with a functionally separate confectionery plant, which forms a separate operational and functional unit (has a separate entrance). The building is located in an undeveloped locality of the village Prace in the cadastral area of Prace, Brno-venkov on the plat number 776/7 and plat number 776/8. The land is located on Blažovská Street. It is a two-storey family house with a partial basement and a hipped roof of small slope. Part of this new building is also an outdoor warehouse and a garage with a flat roof, which forms the space of the terrace on the second floor. Two terraces are also located on the first floor. The family house is the dominant building thanks to the columns supporting the terrace and balcony on the east side and forms a supporting structure for the hipped roof, thanks to French windows from RI-windows, designed on both floors and decorative roofing and polystyrene dividing strips from JKR GROUP. The building has two main separate entrances and two secondary entrances. The main entrance to the family house is located on the first floor, there is a kitchen with access to the terrace, living room, sanitary facilities and a laundry room with access to the garden. The main entrance to the confectionery is also located at the first floor and is designed as a barrier-free. The patisserie has a storage room, toilet and kitchen for two staff. The second floor consists of sanitary facilities, rooms and bedrooms with dressing room and access to the terrace. In the basement there is a utility room, sanitary facilities, warehouses, a cellar and a gym. As part of the confectionery's operation, an outdoor parking space is designed for 3 cars and one space for people with disabilities and disabled people.
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Determination of Staphylococcus aureus and Bacillus cereus in confectionery products
Vdolečková, Monika ; Necidová,, Lenka (referee) ; Šárka,, Bursová (advisor)
This bachelor thesis focuses in the theoretical part on the description of bacteria Bacillus cereus and Staphylococcus aureus, as bacteria that can contaminate raw materials of either plant or animal origin. Both of these bacteria can be found in soil, water, but we can also encounter them on our skin. This fact can aid contamination in the manufacture of confectionery products. In the experimental part, samples of Christmas sweets were processed. The presence of the above mentioned bacteria was monitored in Christmas sweets and genes encoding toxin production were the presence of bacteria was detected.
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