|
|
Building services of near zero energy buildings
Šťastný, Radek ; Tůmová, Eliška (referee) ; Hirš, Jiří (advisor)
Master´s thesis is focusing on zero energy building with technical equipment. The building was built in 70. decade of last century. It has been using for sport and cultular events until these days. Restaurant was connected to sport hall. First part is focusing on zero energy building and technical equipment, their using, combination and optimal connecting in systém. Second part solving how many fotovoltaic panels must be in the system to reching economic advantage. In third part is solving how to connecting fotovoltaic panels to the system.
|
|
|
Smoking in restaurants in the center of Pilsen
VIDRŠPERKOVÁ, Kristýna
The topic of this diploma thesis is ´Smoking in restaurant facilities in Pilsen city center´. Smoking in restaurant facilities harms not only their visitors but especially their employees. This group of citizens becomes passive smokers for the entire working time which may have negative health consequences. The main goal of this thesis was to map out the problem of smoking in restaurant facilities from their employee´s point of view. Three research questions have been determined towards fulfilling this goal. The research was implemented with the help of qualitative survey. Semi-structured in-depth interview was carried out with 13 respondents who had been chosen through the snowball sampling method. Information was evaluated through the open coding method and it has responded to the research questions. The first research question - What are the smoking habits of smoking restaurant facility employees? The research has proven that the amount of cigarettes smoked by the smoking restaurant facility employees has raised. The second research question - How do the employees of smoking restaurant facilities perceive the risk of passive smoking? Respondent´s answers have provn that they do not perceive passive smoking to be a risk factor which might harm their health. Only a minor part of respondents minds working in a smoking environment. The third research question was put this way: What is the attitude of employees in smoking restaurant facilities towards the new planned anti-smoking legislation? The research has proven that most respondents does not wish the acceptance of smoking prohibition in restaurant facilities. The reasons are concerns for their jobs, decrease in revenue, refusal of prohibition in general ort he fact that they themselves are smokers. Only a small number of respondent sis acutally concerned about their health and would welcome an amendment to the Act. A short intervention was carried out with the respondents within the research, which was supposed to inform the employees of restaurant facilities about the risks of passive smoking. The research has proven that employees of smoking restaurant facilities do not perceive the risk of passive smoking really. They are often exposed to tobacco smoke even in their leisure time. The most effective prevention may be ensured by politicians who would enforce a stricter legislation.
|
|
|
Discount Portals in The Hospitality Industry
Müllerová, Veronika ; Pilař, Ladislav (advisor) ; Zuzana, Zuzana (referee)
This thesis deals with discount portals. The offer of terms that appear on the discount portal is very large,that´s why it has been narrowed down to only the restaurants.
The main objective is to define common and differing requirements (expectations) of discounts from customers who purchased discount vouchers and discounts from providers, which are, in the context of this thesis, restaurants. The thesis includes first introduction to the concepts of marketing to customers online.
Next, the central issue is the concept of discount portals. The practical part is an analysis of questionnaires from customers' discount portals and interviews with providers of discount offers. This is focused on restaurants that offer discounts compared to customers who buy the discount vouchers.
Finally, a comparison and contrast is made for the requirements of both parties. These results can serve in particular, to help new restaurateurs decide whether to offer discount portals and realize what to expect from it. This thesis can also serve permanent restaurant operators who are already on discount portals and act in their best interests to better satisfy customer expectations.
|
|
|
Gluten-free diet and current situation in the restaurants
KUCHAŘOVÁ, Miroslava
The theses called "Gluten-free diet and current situation in the restaurants" is focused on the issues associated with the availability of gluten-free meals in eating facilities of various types and with the possibilities of customers with gluten intolerance when eating out. In the first theoretical part, a "celiac" disease is described. It is compared with other forms of gluten intolerance there, too. Next part is dedicated to food allergen labelling because this topic is very close to the gluten-free diet. This part also characterizes various types of eating facilities and I depicts the territories where my research was made (the city of České Budějovice and the city of Klatovy), finally. The aim of this thesis was to take a close look at the offer of gluten-free meals in various types of eating facilities in the above mentioned cities and to examine the cooks´ knowledge of the principles of gluten-free diet. Here I compared nutritional values of gluten-free diet one-week menu with balanced diet recommendations, too. At the very end of the theoretical part I transformed some meals from restaurants´ standard menus into gluten-free version. In the practical part, a combination of quantitative and qualitative research methods was applied. There were 20 eating facilities included in the research 10 in the city of České Budějovice and 10 in the city of Klatovy. The quantitative method was used to analyze the menus of the given eating facilities, the qualitative method, on the other hand, in the form of semi-structured interviews with the representative of these facilities. The results of the analysis of the menus were put into the Excel chart. The interviews were interpreted through mind maps. When compiling a one-week gluten-free diet I used a computer program "Nutriservis Professional". Finally, I compared the data from the above mentioned program with the figures recommended for the balanced diet. The analysis of the restaurants´ menus brought the following results normally, eating facilities don´t offer as many gluten-free meals as meals containing gluten. However, a number of naturally gluten-free meals in restaurants´ menus is not so bad. Moreover, the analysis of the interviews suggests that there is no problem to agree with the cooks on preparing a gluten-free meal if it is not in the menu. What is not satisfying is allergen labelling in restaurants´ menus and the cooks´ knowledge of gluten-free diet, too. The comparison of gluten-free and balanced diets implies that they do not differ too much as for the basic nutrients, energy, proteins, carbohydrates or fats. To conclude, this fact proves that gluten-free diet is adequate to the balanced diet.
|
|
|
ZOO BUILDINGS – HERALDIC ZOO
Štancl, Michal ; Pospíšil, Zdeněk (referee) ; Boháč, Ivo (advisor)
- The aim of the thesis was to further process the selected buildings in the overall urban design animal farm. - Putting the individual buildings into a very rugged terrain and the subsequent harmony with the surrounding landscape - Create attractive objects for future visitor's animal farm - By ensuring the development of the territory
|
|
|
ZOO BUILDINGS – HERALDIC ZOO
Valchová, Jana ; Pospíšil, Zdeněk (referee) ; Boháč, Ivo (advisor)
The main idea of project is to design heraldic zoo in the area of old castle park Horní Hrad, which is located few kilometers next to the Karlovy Vary. Heraldry is science of knowledge of family symbols. Concretely it will be zoo, which will be focused on animals, which can be found on the old czech signs. The idea comes from surrounding relations of dramatic terrain and it's affected by context of the historic monument. Castle is the huge dominant of the all views to the surrounding countryside.
|
|
|
Analysis of selected restaurants from nutrition point of view
Kremzerová, Daniela ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
The aim of the thesis is to analyze supply and demand for healthy food in restaurants of two Czech cities, Praha and Ostrava. In the thesis there are defined basic terms related to food establishment and healthy food as a part of healthy lifestyle. There is introduced Czech gastronomy and its history. Diploma thesis also refers to typical Czech habits and frequent eating mistakes from healthy nutrition point of view. The research is focused on analysis of selected Czech restaurants' offer. There is included an interview with nutritional consultant and a survey, which is concentrated on demand for healthy food in Czech restaurants. Last chapter is devoted to final overview of the issue as well as to the suggestions for improvements.
|
|
|
Marketingová strategie restauračního zařízení Bohéma pro zlepšení ekonomických výsledků
Šílová, Dominika
Šílová, D.: A marketing strategy of the restaurant complex Bohema to improve economic outcomes. Bachelor thesis. Brno: Mendel University, 2014. The Bachelor's thesis characterizes restaurant complex Bohemia in the city of Brno. It evaluates the quality of services offered from the customer's point of view, makes mar-keting suggestions on how to increase customer's demand and achieve positive econom-ic outcomes-increased profits in a strong competitive environment in which Bohemia operates. The thesis in depth outlines marketing communication and materials as im-portant factors in a profit increase and a necessary prerequisite of positive economic outcomes.
|
|
| |
|
|
Operational-marketing study of gastronomic facility
Pertilová, Klára ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The thesis is aiimed at an operational-marketing study of gastronomic facility. The goal is to test, if there is a need to use the theoretical knowledge of marketing projecting in practice, analyse current situation of the restaurant and deduce steps to improve actual position. The first part is focused on theory - gastronomic services in the tourism, legislature for entreprises in gastronomy and the marketing mix. The second part is the whole analysis of the gastronomic facility - one chapter is concerned in the management and another chapter in the use of markteting instruments.
|
guest ::
