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Moravian wine centre Brno
Vojtěšek, Jiří ; Žák, Libor (referee) ; Dýr, Petr (advisor)
The city of Brno has always been a center of Moravian wine. The new draft of wine center responds to this reality and represents the grandeur of wineries in its full glory. Respect for nature, love for traditions and love for order/system are the main aspects of the design. The proposal is essentially open to the public, however, the necessary modesty is preserved. Conversely taciturnity of production part of buliding holds the secrets of the deep traditions of Viticulture and Enology. Designed buildings are used for production, wine storage, administration associated with the production, tasting and selling wine, conferences, accommodation and, finally, wellness and other activities. The size of the building is the result of an optimal design that does not interfere with nearby historical buildings. The emphasis is on minimizing costs both during construction and during operation. Flor plan shape resembling the letter L is oriented towards the west courtyard. This raises a unique viticultural area court with a wide staircase. The amphitheater can be used for seasonal exhibitions, pilgrimages or feast of local entertainment. The yard is connected with the street Hlinky, which paraphrases the historic entrance portals into winecellars. The northern part of the building bites into the ground and connects the original winecellars with new facilities. Small narrow windows reflects the desired taciturnity, just as it was with winecellars in South Moravia for centuries.
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The Influence of Marketing Communication on Customer Behavior in Cafés
Morkesová, Zuzana ; Kaňovská, Lucie (referee) ; Mráček, Pavel (advisor)
The bachelor thesis deals with marketing communication and its affect on customer behavior. It defines marketing, marketing mix and communication mix, focusing on social media. The thesis have two sides – one with cafe owners and their opinion on marketing activity and second descibing the customer’s point of view on the situation and their opinion on marketing. Last part of the thesis is focused on recommendations for marketing communication for cafés.
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Business Plan for Starting a Company
Berka, Václav ; Banková, Jana (referee) ; Polák, Josef (advisor)
This thesis focuses on the preparation of a business plan for the establishment of the company. In the theoretical section describes concepts related to business. Furthermore, is here defined entrepreneurship in hospitality and gastronomy and business financing. This thesis also analyzes the structure of the business plan. In the practical part are applied knowledge of the theory to the specific proposal of a business plan for the establishment of the company in the field of hotel and gastronomy.
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Dopady pandemie COVID-19 na podnikání v MSP
Maturová, Hana
The aim of the thesis is to specify the impact of the pandemic on the gastronomy sector, to identify the factors and areas that enabled a successful response to the crisis situation. Scenarios are proposed on how to react in case of an unexpected negative change in the gastronomy sector. The literature review includes descriptions of the basic concepts of crisis management, crises, industry analysis and macroeconomic indicators. Qualitative interviews with business managers are conducted to fulfil the aim of the thesis. The practical part includes results from semistructured interviews. Subsequently, the impacts are specified and the factors and areas that helped enterprises to cope with the crisis are identified.
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Chování návštěvníků gastro podniků Moravskoslezského kraje
Toflová, Klára
Toflová, K. Behaviour of visitors to gastronomic establishment in the Moravian-Silesian Region. Bachelor thesis. Brno: Mendel University, 2023. The main objective of the thesis is to evaluate the level of satisfaction with se-lected factors in gastronomic establishment in the Moravian-Silesian Region and how these factors influence customer loyalty. To achieve this goal, data was col-lected through a questionnaire survey. Questions are focused on customer’s satis-faction factors, their subsequent impact on loyalty and the influences affecting cus-tomers when they are seeking for new establishments and their reaction on dis/satisfaction with a business.
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Pracovný stres zaměstnancov v službách vybraných podnikov
Pramuková, Lívia
This bachelor’s thesis deals with stress and the impact of stress on employees in the services of companies in the city of Brno. The goal of this thesis is to pro-pose methods for employees to reduce the impact of a work stress during their duty. Reducing employee stress will increase work satisfaction and motivation. The literary research of the thesis utilizes professional literature on work stress, types of stress, and consequences on personal and work life (work-life bal-ance). The analytical part is divided into two units. The first part consists of a quantitative solution focused on work stress among employees in lower levels of hospitality. The second part consists of qualitative interviews with four owners or managers of various gastronomic establishments in the city of Brno.
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Vliv sociálních sítí na generaci Z v gastro prostředí
Rozumová, Kateřina
This bachelor thesis focuses on social networks and their influence on Gener-ation Z in the gastro environment. The aim of the bachelor's thesis is to evaluate the influence of social networks on Generation Z whetever visit a given gastro business. The thesis will also include a possible identification of the influence of social networking on the behaviour of Generation Z in the gastro environment. In the theoretical part, the bachelor thesis deals with the issues of gastronomy, Gen-eration Z and social networks. In the practical part, based on primary data ob-tained from a questionnaire survey, a proposal for a marketing communication on social networks for a start-up gastro business is created
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Motivation and Stimulation of Workers in Gastronomy
ROSSMANNOVÁ, Barbora
The aim of the bachelor thesis is to analyze a motivation and a stimulation of workers in the selected company of gastronomy industry and created purposes to eliminate possibly failure.. In the theoretical part are explained the terms connected with the motivation and the stimulation. For example, a motive, an incentive, a dynamics of motivation. The theoretical part also deals with a characteristic of the manager and his actions and roles. The thesis focuses on the way how employees in gastronomy should be evaluated and renumerated. There are two analyses in the practical part. For first analysis is chosen a particular gastronomy organization. Basic information about the organization which are acquired from the interview with the manager and questionnaire survey with the employees. The second analysis is based on the questionnaire survey, where was participate 63 respondets which work in gastronomy in the district of České Budějovice. The data obtained from the survey are inserted into tables and charts and are essential for the conclusion. At the conclusion of the thesis are given suggestions and changes which should improve a current state of the organization.
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Citrus in still life (theoretical-practical thesis)
DRÁBKOVÁ, Veronika
Citrus in still life This bachelor´s thesis deals with the images of citruses in a still-life. The theoretical part of the thesis is focused on the treatise of the still-life phenomenon and the analyzing the symbolic importance of citruses at different time period. Also studies and compares interpretations of fruit still-life paintings of selected authors. This thesis presents painters like Girolamo dai Libri, Caravaggio, Willem Kalf, Pieter Claesz, Gustav Courbet, Paul Cézanne, Paul Gauguin, Vincent van Gogh and more. There are introduced contemporary creations of domestic painters such as Jan Mikulka or Hynek Martinec. The practical part mainly includes the preparatory sketches, paintings and two final large-format paintings.
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