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Project Proposal of a Catering Facility
Hrabalová, Dominika ; Kvítková, Zuzana (advisor) ; Mlejnková, Lena (referee)
The aims of this bachelor thesis are to analyse catering facilities in Mnichovo Hradiště, to carry out a survey among the locals about their demand and satisfaction with the current supply, to find a niche market based on its results and to design a new facility that would fill the market niche. Firstly, the thesis deals with a theoretical basis concerning catering services and preparation of a business plan, which is followed by an introduction of the researched locality. The practical part of the thesis presents the results of the analysis of catering facilities in the form of comparative tables and interprets the results of the survey about the demand for catering facilities in Mnichovo Hradiště and about satisfaction of residents with the current supply. In the last part of the thesis, a new facility is designed in the terms of the main target customers, category, size, location, main products and marketing strategy.
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Supply of organic food in the region of statutory city České Budějovice
CVACHOVÁ, Denisa
This diploma thesis is focused on utilisation of organic foods analysis in eating facilities in the region of statutory city České Budějovice. The surveys in eating facilities are replenished by consumers´ survey which considers customers´ opinions about organic foods utilisation in gastronomy. The partial aim of this thesis is to compare the situation in the Czech Republic with chosen countries in European Union. In the introductory part, there are described basic terms with the help of primary literature which are related to ecological production and eating facilities. The practical chapter is consisted of introduction of concrete eating facilities with organic foods offer and the results of survey between eating facilities with and without organic foods offer and the outcomes from consumers´ survey. In the conclusion, there is appraised the present state and probable future development of organic foods utilisation in gastronomy in the region of city České Budějovice.
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Analysis of marketing strategy of restaurant "Na Pekárně"
Macková, Martina ; Kvítková, Zuzana (advisor) ; Valentová, Jana (referee)
The thesis deals with marketing strategy of restaurant Na Pekárně. There are analyzed the opportunities, threats, strengths and weaknesses of the restaurant through a SWOT analysis, political-legal, economic, socio-cultural and technological environment through PEST analysis, microenvironment in relation to customers, competitors and suppliers, current marketing strategy of restaurant and used marketing tools. To obtain detailed information about the company was used marketing research in the form of interview and Mystery shopping. Based on the results of the analysis will be suggested a suitable marketing strategy for the future and potential improvements. Analysis, marketing strategy, SWOT, PEST, Mystery shoppint, marketing mix, restaurants
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Tourism Business
Hámor, Lukáš ; Navrátilová, Miroslava (advisor) ; Beranová, Markéta (referee)
Bachelor thesis focused on the development of entrepreneurship and the increase of competitiveness in tourism in the Small Carpathians Region, specifically in the town of Slovensky Grob. It defines and describes terms such as tourism, services, entrepreneurship, region, etc. It concentrates mainly on the Pezinok micro region, the communities that belong to it and gives a brief introduction about their history and cultural traditions, which take place each year. It analyses the tradition of goose-feasts, their contemporary situation and explains what are these feast composed of. It introduces the Guild of Goose-servers of Slovensky Grob, their members, goals and the purpose of the founding of the organization. The aggregated theoretical knowledge is further applied in the practical part of the thesis. In this part, questionnaires are used. Based on the evaluation of these questionnaires are suggestions towards the improvement of the current state of services rendered.
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Operational analysis of the selected catering facility
Švehlová, Lenka ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
The aim of the thesis is to analyse the operation of selected catering facility called Café Restaurant Mondi which is situated in Horní Počernice. The thesis is divided into five chapters. In the theoretical part of the thesis catering services, their forms and different meanings are defined so as categorization, typology of catering facilities and material requirements of the operation. The principal part of the thesis is represented by the analysis of the operation of the selected catering facility according to given criteria such as: material and technical facilities of the establishment, personnel, suppliers, meals offered by the restaurant and marketing. It also includes analysing surroundings and the locality of the restaurant and analysing the competition. In conclusion, its competitive ability is evaluated using the methodology of SWOT analysis. After this evaluation, remedial action that should be taken by the establishment is proposed.
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Operational analysis of catering establishment in Greece
Dušková, Veronika ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The aim of this bachelor thesis is to compose an operational analysis of a catering establishment in Greece including characteristics of the business, comparism to its competitors and menu analysis. The thesis is divided into five parts. The first part consists of general definitions of terms in catering industry. The second part focuses on providing with information about Greece, greek and cretan cuisine. The third chapter includes information about Crete and locality of the catering establishment together with competition analysis. The fourth part deals with business characteristic, menu analysis and SWOT analysis. The last chapter suggests possible improvements into the future.
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Quality of food and beverage services in Prague
Sojková, Lucie ; Mlejnková, Lena (advisor) ; Bakos, Tomáš (referee)
The bachelor thesis deals with the quality of food and beverage services and demonstrates its importance using the example of food and beverage services provided in Prague. The aim of the thesis is to assess the importance of quality in the field of gastronomy. The first chapter characterises the main terms related to gastronomy and quality. The second chapter deals with the legislation for this field. Worldwide recognised standards and also the Czech legislation are depicted there. The next part of the thesis briefly introduces the main gastronomy guide books. The last chapter of the theoretical part focuses on the network of the food and beverage facilities in Prague including the possibilities of their monitoring and inspection. The chapter contains update results of the monitoring of the appropriate authorities. The key part of the thesis is a primary research which was conducted among the visitors of food and beverage facilities in Prague. The result of the research is the assessment of the main aspects of quality of Prague gastronomy, revelation of particular detects and a subsequent proposal of measures to improve the quality of Czech gastronomy in Prague.
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Evaluation of the HACCP system in a specific restaurant
Svitek, Andrej ; Plášková, Alena (advisor) ; Rojiková, Beáta (referee)
The aim of the thesis is to thoroughly evaluate the usage of the HACCP system in a specific restaurant. Firstly, the basics of food hygiene, wholesomeness of foodstuffs, HACCP, good manufacturing practice and good hygienic practice are explained in the theoretical part. Subsequently, a comprehensive overview of legislative requirements is created. In the empirical part, an analysis of a specific restaurant is conducted. The defects that are identified in the analysis are then eliminated by employing corrective actions in order for the restaurant to be in full compliance with the directives currently in force.
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Analysis of Hospitality Facilities on a Selected Tourist Trail
Cypriánová, Michaela ; Mlejnková, Lena (advisor) ; Jarolímková, Liběna (referee)
This bachelor thesis deals with the analysis of hospitality facilities on a selected tourist trail. It is divided into four chapters. First chapter is devoted to the importance of catering and accommodation services in tourism and to the division of food and beverage and accommodation facilities. Seconde chapter describes the region Bohemian Paradise, the Protected Landscape Area, and the town Turnov as the heart of the Bohemian Paradise. Third chapter includes the description of the Bohemian Paradise Gold Trail and the most popular tourist attractions situated on the selected part of the trail. But this chapter mostly focuses on the analysis of food and beverage and accommodation facilities on this part of the trail and detailed comparison of two chosen restaurants and hotels. The last chapter sums up findings and gives recommendations.
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