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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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Sweet traveling
Štefelová, Iveta ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
The aim of the work is to characterize and compare typical desserts and sweets of selected countries and to map gastronomic festivals and events, whose theme is sweets. Theoretical part of this work deals with characteristic of saccharides and sugar as constituent of the saccharides. There are also mentioned possible sugar alternatives, history of sugar production development and sugar consumption since ancient times up to these days and diseases connected with excessive sugar intake in this section. Practical part defines the dessert and its role in gastronomy. This work is mainly focused on describing the differences between desserts of selected countries and providing with the information about gastronomic events, which are an important part of food travel and which has a good influence on tourism development in the destination.
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Culinary tours
Mokrišová, Kristýna ; Petrů, Zdenka (advisor) ; Voříšková, Barbora (referee)
The theme of the bachelor thesis is gastronomy tourism, which is becoming increasingly popular in modern trends of tourism. The thesis aims to define the basic terminology of the subject area - to define the terms of food, food and beverage service and gastronomy; to describe the gastronomy as a part of the national culture and at the same time as an element of globalization; to analyze culinary tours and to map the attractiveness of the area of gastronomy; last but not least, to introduce specific types of journeys of discovery of gastronomy and to emphasize the advantages of cuisines in each destination. In the paper, we will focus on three selected destinations, which will be elaborated in three model offers. Part of the goals of this work is to create a decision-making models and a proposal for decision support system, allowing gastronomically oriented travel agency to make relevant offers to the client.
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National gastronomy products, ingredients and related events
Parmová, Markéta ; Mlejnková, Lena (advisor) ; Voříšková, Barbora (referee)
This bachelor's thesis deals with issues of the national gastronomy and issues of the gastronomy tourism in the Czech Republic as well. The thesis is focused on typical Czech national products, ingredients and related events. The main focus is especially on gastronomic atractivnesses within the Central Bohemia Region. The description of protected designation according to the European union and a summary of certificated eatables and products in the Czech Republic are mentioned in one part of the thesis. In general, the thesis presents gastronomy as one of the important parts of tourism in the Czech Republic.
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Russian gastronomy in tourism
Baranov, Nikita ; Mlejnková, Lena (advisor) ; Jarolímková, Liběna (referee)
This Bachelor thesis investigates gastronomic tourism in the Russian federation. The aim of the thesis is to research how Russian gastronomy correlates with tourism and to prove the ability of Russian gastronomy to form such popular niche of tourism as food tourism in Russia. In the theoretical part the basic characteristics of gastronomic tourism are presented and the motivating factors of gastronomy are described. The paper also contains the description of the realities of Russian cuisine and an overview of products and typical dishes from each region of Russia. The practical part is focused on the preparation of gastronomic route based on gastronomic festivals and events taking place on the territory of Russia. The thesis concludes with four gastronomic routes divided into four seasons.
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Selected food festivals in the Czech Republic
Vencová, Magdalena ; Mlejnková, Lena (advisor) ; Vaško, Martin (referee)
The bachelor thesis deals with five food festivals from the whole Czech Republic -- Prague Food Festival, Grand Restaurant Festival, Foodparade, Food Festival Karlovy Vary and Gastrotour České Budějovice. The aim of the thesis is to analyse each of the named festival and to define its identical and different features. The practical part includes interviews with experts.
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Gastronomy as a motive for foreign outgoing tourism
Ječmínková, Irena ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
This bachelor's thesis is about the gastronomy tourism in relation to outgoing tourism in the Czech Republic. The theoretical part focuses on defining the basic terms in tourism, gastronomy tourism and marketing in tourism. The practical part consists of the characteristics of travel agencies that offer culinary tours for clients from the Czech Republic and comparison offered culinary tours. It also includes a research and its results. The aim of the research was to characterize the growing importance of gastronomy as a motive for outgoing foreign tourism. Than to define typical culinary countries in the opinion of Czechs and to analyze if Czechs taste national gastronomies and if gastronomy plays a role when they are choosing a destination.
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