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Information System for Restaurants and Bars
Mašlaň, Petr ; Weiss, Petr (referee) ; Burgetová, Ivana (advisor)
The aim of this work is to study methods for requirement determination and specification methods to create information system on the .NET platform which will be specialized for restaurant and bar establishments. The information system will be therefore process and archive informations about condition of goods, employee's schedule of working shifts, summary of incomes and expenses and book of norms.
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STU Innovation Center in Bratislava
Dvorská, Mária ; Obrtlík,, Jan (referee) ; Májek, Jan (advisor) ; Hradil, Dušan (advisor)
The aim of the bachelor's thesis was to create documentation for the building permit and part of the documentation for the construction. The work follows the architectural study, which was developed in the subject AG35 - Atelier of public buildings. The theme of the studio work was the Campus STU Competition by Inspireli. The main idea of the idea competition was to design a representative center of the Slovak University of Technology in Bratislava. The project includes the innovative STU science center, educational, social, multi-purpose and leisure spaces both indoors and outdoors and part of the rectory's workplaces. The Innovation Center serves students, pedagogues, researchers and employees of STU, as well as experts from practice, self-government and the public. The campus creates conditions for the interaction of the academic environment with practice and is an important communication space towards the public. This is helped by the opening of the complex and its connection with the main public spaces of the city. I designed a concept called "STUdents city", a city that has imaginary boundaries, while being open to the public, a city where students can find everything they need and can take it for them. During the new construction of the campus, I respond to the surrounding faculty buildings and the context of the place, and to make it open to the faculties materially and conceptually, and at the same time not to disturb them with its substance. I solved the problem of lack of light of the inner block by the potential of the sloping plot and by placing certain objects in the newly created terrain break, at the same time I ensured the supply of natural light and fresh air by means of atriums and skylights. When designing, I took into account the flexibility and variability of interior or exterior use. It was also important for me to use new technologies in the design for the technical school, such as facade glass that is environmentally frien
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Cultural and educational center
Belžík, Roman ; Moravcová, Eva (referee) ; Matějka, Libor (advisor)
The aim of this thesis is to develop a new building – a cultural and educational center, located in the town of Uherské Hradiště. The building is fitted to the central part of the city, on unused building lot, with good access to public transport links. The building is designed as a partial basement facility, with three floors and a basement. Structurally it is a column-based, skeletal support system, made of reinforced concrete. The basement part consists of bearing walls of reinforced concrete. The ceiling structure is made of locally backed, cross-reinforced slabs, also made of reinforced concrete. The outer perimeter infill masonry is constructed of ceramic bricks with a thickness of 300mm. Interior bearing walls are made of reinforced concrete of appropriate dimensions. Dividing walls are made of plasterboard constructions. Roof structures are formed by a system of flat roofs and terraces. In principle there are two types – the roofs with safety waterproofing and the ones without it. The base structure consists of footings and strips of reinforced concrete.
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Campaign of the company Veolia Voda "Čerstvá kohoutková? Stačí říct!"
Jindrová, Eliška ; Hejlová, Denisa (advisor) ; Shavit, Anna (referee)
This bachelor thesis Campaign of the company Veolia Voda "Čerstvá kohoutková? Stačí říct!" presents an analysis of a campaign focused on promotion of tap water supply in restaurants. The aim is to present communication activities and creative processing of the project and also to show the perception of the campaign from the point of view of the proprietors of Prague gastronomical enterprises participating in the project based on a survey. The emphasis is put mainly on description of the marketing and communication mix, performed by the descriptive method. Connection between the topic of tap water promotion and the consumption of bottled water and other ecological problems in relation to obtaining drinking water are also mentioned, as is the situation of the tap water usage in restaurants in foreign countries. Media coverage of the campaign is also included in the thesis, followed by a final evaluation.
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Evaulation and Rewarding of Employees in Gastronomy
BRABEC, Vojtěch
The aim of the thesis is to analyse the evaluation and rewarding of employees in gastronomy. The introduction of the theoretical part deals with the theory of human resources management in the context of evaluation and rewarding of employees. Furthermore, the theoretical part describes the system of evaluation and rewarding of employees, mainly the principles, mistakes, criteria, and methods of the evaluation as well as the forms and aims of the evaluation. The thesis introduces the environment of organizations from the management point of view, the structure of employees and the system of self-evaluation and rewarding. It points to the current issue and the current situation in this sector of work. The research was summed up after the questionary survey with the employees of the restaurants. The questions were aimed to evaluate and reward the subordinates. The obtained data was analysed, evaluated, and compared. Some suggestions how to improve the system of evaluation and rewarding were included.
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Management of the restaurant facilities
ZENÁHLÍKOVÁ, Tereza
Employees in restaurants are assumed to have longer working time that means their motivation is very important. The main aim of this bachelor thesis is focused on the best ways how to manage and motivate employees. This work deals with two competitive restaurants in Vysočina region. At first, the thesis contains a literature survey about management, managerial functions and motivation, presents the importance of a small business and brings some general information about the restaurants. Then the analysed information from literature is utilized for processing methods. Results of the thesis are achieved by STEP analysis, questionnaires and SWOT analysis. Finally, some suggestions for improvements are recommended.
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STU Innovation Center in Bratislava
Dvorská, Mária ; Obrtlík,, Jan (referee) ; Májek, Jan (advisor) ; Hradil, Dušan (advisor)
The aim of the bachelor's thesis was to create documentation for the building permit and part of the documentation for the construction. The work follows the architectural study, which was developed in the subject AG35 - Atelier of public buildings. The theme of the studio work was the Campus STU Competition by Inspireli. The main idea of the idea competition was to design a representative center of the Slovak University of Technology in Bratislava. The project includes the innovative STU science center, educational, social, multi-purpose and leisure spaces both indoors and outdoors and part of the rectory's workplaces. The Innovation Center serves students, pedagogues, researchers and employees of STU, as well as experts from practice, self-government and the public. The campus creates conditions for the interaction of the academic environment with practice and is an important communication space towards the public. This is helped by the opening of the complex and its connection with the main public spaces of the city. I designed a concept called "STUdents city", a city that has imaginary boundaries, while being open to the public, a city where students can find everything they need and can take it for them. During the new construction of the campus, I respond to the surrounding faculty buildings and the context of the place, and to make it open to the faculties materially and conceptually, and at the same time not to disturb them with its substance. I solved the problem of lack of light of the inner block by the potential of the sloping plot and by placing certain objects in the newly created terrain break, at the same time I ensured the supply of natural light and fresh air by means of atriums and skylights. When designing, I took into account the flexibility and variability of interior or exterior use. It was also important for me to use new technologies in the design for the technical school, such as facade glass that is environmentally frien
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Relationship marketing in theory and in practice: the loyalty program of Zátiší Group
Šonková, Tereza ; Klimeš, David (advisor) ; Koudelková, Petra (referee)
This bachelor thesis is concerned with relationship marketing and its aim is to provide theoretical background of relationship marketing, to outline its development throughout the history and to present its most widely used tools. Particular emphasis is placed on the question of loyalty and loyalty programs. This thesis is divided into an introduction, theoretical part, practical part and a conclusion. The goal of the thesis is to confront the theory of relationship marketing and loyalty programs with an existing loyalty program, to analyse its effectiveness and provide recommendations for improvement. In the theoretical part, the method of compilation of the relevant literature is mainly used. For the practical part, the methods of deduction, desk research, semi-structured individual interview and SWOT analysis were used. These methods helped define effective and in practice feasible procedures for establishing loyalty programs and for communication with their members. This thesis is particularly beneficial as a basis for conducting a relevant and effective loyalty program for restaurants. Also, this thesis coherently presents relationship marketing and the methods of composition and measuring the effectiveness of loyalty programs and can therefore be used for educational purposes. Powered by TCPDF...
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Distributed order management for restaurants
Zíka, Jakub ; Kofroň, Jan (advisor) ; Horký, Vojtěch (referee)
Order management software is vital to restaurants and other order-based businesses to keep track of their finances and the demands of their custo- mers. Many such products are available in the Czech market; however, it is often difficult to modify these existing solutions or interface them with new or different systems. In this thesis, we design and implement a new order management system called EasyPub. EasyPub works on GNU/Linux and Microsoft Windows operating systems, and allows external programs to ac- cess information stored within the system through an open communication protocol. Its creation is beneficial and contributes to innovation in the area of restaurant software. 1
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Marketing communication of Restaurants in a Small City
Duchoslav, Jakub ; Halada, Jan (advisor) ; Koudelková, Petra (referee)
Running a restaurant in the Czech Republic is not simple. There are many issues regarding gastronomy industry like too much bureaucracy or lack of skilled staff. The Czech Republic is also one of the most competitive countries in Europe in relation to numbers of restaurants per capita. This bachelor thesis is focused on marketing communication of restaurants in a small city called Neratovice. It is a non-tourist city with a lot of people commuting to work or school. Therefore, local restaurants have to reach and take care of a relatively steady clientele. I chose five restaurants from this city. With owners I did semi-structured interviews about their promotions and how they spread a word about their business. I analyzed the results and used them to write this thesis. I use a marketing mix to introduce the topic and describe what it means to run the restaurant. The core of my thesis is last P - promotion. For that reason I use a communication mix as an outline for describing both theoretically and practically communication activities of each restaurant. In conclusion I review individual restaurants and sum up their promotions.
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