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The way of consumerism in the interwar Czechoslovakia nn the example of consumption of coffee, cocoa, chocolate and tea.
Syrová, Tereza ; Jakubec, Ivan (advisor) ; Jančík, Drahomír (referee) ; Štemberk, Jan (referee)
Dissertation thesis discusses the consumption of cocoa, coffee, tea and chocolate in the interwar period in the Czechoslovakia. On the basis of statistical data and examination of archival sources comes with the definition of the middle classes of the population, which those commodities consumed. The thesis shows the distribution of consumption of commodities based on the survey in blue-collar and white-collar families. Furthermore provides insight into the lives of families, distribution of their spending and the size of income. It refers to the representation of cocoa, coffee, tea and chocolate in the consumer basket and shows the elasticity of the mentioned commodities. For the central part of the research of the dissertation thesis chose the Czech territory only, because here were without difficulty accessible data sources. The Dissertation thesis clarifies the causes of consuming cocoa, coffee, tea and chocolate and concludes that each was consumed from another purpose, which resulted status of these commodities. Tea consumption has been designed especially for the higher classes of the population, chocolate bought mostly white-collar family, but over twenties speared consumption of chocolate products also among the middle and lower classes into the population. The chocolate products were subject to early 20s of the luxury tax. Cocoa was used in connection with cooking and baking, but families didnt use this product frequently. Coffee drank all layers of the population, but consumption was based on the social status of the consumer. Very frequently families consume rye coffee and chicory coffee. Dissertation thesis also highlights the regional differences between the classes, which were further intensified. Thesis examines in detail the amount of the duties of the commodity, which in the interwar period varied widely, and concludes that the duty to disproportionately increase the price of products and made it impossible for consumers to buy more of cocoa, coffee, tea and chocolate.
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Business Plan for Establishment of the Small Company
Šimíčková, Anna ; Fischer, Jan (referee) ; Koudelková, Petra (advisor)
This thesis focuses on preparation a business plan of shop with cheese and another delicatessen. The theoretical part defines basic concepts such as enterprise, entrepreneur or business and specifies legal forms of companies in the Czech Republic. Also it defines business plan, their structure and analyzes performed before establishment of a company. The practical part focuses on creating of business plan shop with cheese and another delicatessen.
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Aroma active compounds of several kinds of chocolate
Glouzarová, Markéta ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This diploma thesis is focused on the problem of volatile aroma active compounds in chocolate, directly connected with the formation of chocolate aroma. Organoleptic properties of chocolate (aroma and taste) are the most important for evaluating by consumers. In this work four types of plain chocolate: Figaro Sweet Passion 70 % cacao, Figaro plain chocolate, Figaro for cooking and KAUMY chocolate glaze were tested. SPME method (fiber CAR/PDMS 85µm) in conjunction with gas chromatography was chosen for their analysis. Solid phase micro-extraction (SPME) is simple, sensitive, reproducible, rapid and low-cost method for evaluation of key odorant compounds found in cocoa and chocolate products. Using SPME-GC method total 56 aromatic compounds: 14 acids, 9 aldehydes, 8 ketones, 17 alcohols, 7 esters and 1 nitrogen compound were identified and quantified. Taste and aroma are the most important for evaluating of chocolate by consumer. Taste and aroma should be aromatic, pleasant and after used raw material. The single organoleptic properties (appearance, colour, taste, aroma and texture) were observed by sensory analysis using scale and also aroma and taste profiles of samples were created. The assessors were students and staffs faculty of chemistry BUT. The high content of alcohols (methanol, ethanol, propanol, butan-2,3-diol) and fatty acids was found in all types of chocolate , these compounds are probably important components of chocolate aroma. Some detected aromatic compounds doesn´t contribute positively to typical chocolate aroma. Unpleasant odour of these compounds often influences total flavour of chocolate, which was also proved by sensory evaluating.
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Fair trade cocoa beans, cocoa and chocolate on the Czech market
MATIKO, Oleksandr
The aim of this work is describe the situation of fair trade cocoa and chocolate products on the Czech market, and describe how fair trade works for producers and traders. As part of fair trade is described the Fairtrade certification system, which provides the trademark Fairtrade?. Following the certification process, there are defined production standards for cocoa small producers and traders. The work also focuses on the supply and processing activities in the Czech Republic. The description is followed by an analysis focused on offering fair trade pro-ducts in retail units and consumer´s opinions, choices and behaviour in the field of fair trade cocoa and chocolate products
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The world market of cocoa and chocolate
Voborníková, Martina ; Gullová, Soňa (advisor) ; Klosová, Anna (referee)
The thesis depicts the world market of cocoa and chocolate dand current trends influencing the chocolate industry. The aim of this paper is to describe current trends in consumption of chocolate on basis of the analysis of international trade of cocoa and chocolate. I also analyse their impact on consumption of chocolate and chocolate confectionery in Czech Republic. The paper focuses on the history, classification and main producecrs as well as main sellers on the international market of the mainstream products and first class (fine) ones. The paper is devided into three parts. The first part briefly analyses the international trade of cocoa, the second part focuses on the international trade with chocolate and chocolate industry with its current trends, the last part is dedicated to the consumption of chocolate in Czech Republic and its main trends.
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Protection of goods in logistics
Mizuňová, Michaela ; Cimler, Petr (advisor) ; Hommerová, Dita (referee)
This diploma thesis deals with the analysis of external risk factors consequences on goods regard to its characteristics, length and complexity of transport chains in national and international transport. This thesis looks at the methods of protection of goods together with process of loading, reloading, unloading, packaging, labelling, stowing and securing of goods for transportation, storage and handling. In the end it deals with the logistics chain of chocolate and its raw materials pointing at stress risks and its protection. The first chapter describes the significance of international transport and it defines goods characteristics, external risk factors and transport chains. The second chapter deals with technologies in logistics. The third and fourth chapter study packaging and system of protection. The fifth chapter contains information about cargo stowing and securing in means of transport. The last chapter deals with logistics chain of chocolate and its raw materials, starting with growing cocoa beans in Africa and ending in Czech retail store.
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Business Plan for Starting a new Business - Limited Company
Hrbáčová, Hana ; Trachta, Václav (advisor) ; Hajdíková, Taťána (referee)
The Bachelor thesis deals with the formation of a business plan for a newly emerging limited liability company. The goal of this thesis is processing of the business plan for a company which manufactures chocolate pralines and chocolate bars. The theoretical part briefly defines the basic terms and procedures according to the valid legislation and is focused on the structure of the business plan. The practical part deals with compiling of the business plan with all the essentials for a specific company.
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Chocolete industry in Bodenbach between 1853-1918
Syrová, Tereza ; Jakubec, Ivan (advisor) ; Soběhart, Radek (referee)
This graduation thesis describes life in the border village Podmokly in the period between 1853-1918. The author presents the penetration of the Saxon capital at this time and further developing the business mostly Germans from Saxony in the chocolate industry. It focuses on chocolate, which at that time originated in the village, and the chocolate Jordan & Timaeus, Hartwig & Vogel, and Otto Rüger. Initially focused on the development of village Podmokly, the characteristic time, the amount of customs duties and surcharges on raw materials for production of chocolate and cocoa. In this work the author shows contemporary practice in the manufacture of chocolate, recipes and curiosities, which were associated with the production of chocolate. The analysis of chocolate, the author focuses on the history of chocolate on the description of the factory and its reorganization, social policy, in compliance with regulations and laws that were created at this time. Furthermore, the author explores the field of advertising, international exhibitions, sales and production of chocolate and firm structure. The work is drawn primarily from contemporary sources, or. journal of modern literature and scientific studies
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Analogues (substitutes) food products {--} cheese, confectionery. Their identification and offer in the distribution network. Awareness of sellers and consumers (including operators of catering facilities).
ABRMANOVÁ, Adéla
The name of my thesis is Analogues (substitutes) food products {--} cheese, confectionery. Their identification and offer in the distribution network. Awareness of sellers and consumers (including operators of catering facilities). I chose this topic as it is interesting for me and I wanted to learn more about it. At the beginning of my work I explain what an analogue or substitute food product is. An analogue food product means a new type of food, which is safe and not hazardous. As my work is particularly concentrated on substitutes of cheese and confectionary products I describe the history, manufacturing and classification of cheese. I explain what the term cheese analogue means, how the composition of cheese and its analogue differ. I also mention here how to recognize an analogue. As my work does not only deal with cheese substitutes I deal with analogues of confectionary products, particularly chocolate. I list types of confectionary products, describe the history of chocolate, its types, and deal with the composition of real chocolate, chocolate with an equivalent and chocolate imitation. In the next chapter named analogues identification and offer in distribution network I mention how each food product has to be identified in line of legislation and what food products must not be introduced to market. I also inform on possible names of analogues so as consumer confusion does not occur. A very important chapter deals with consumer confusion, which relates to identification and offer of food analogues. The most important aim of the work is to provide consumers with information helping them to orient themselves in the sphere of food analogues. A survey of information among both, consumers and sellers, but also operators of catering facilities by means of questionnaire survey and through interviews was another very important target of my work. The aim is also to inform consumers with the results of this research by means of this thesis.
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Financial analysis and plan Nestlé Česko s. r. o.
Sura, David ; Marek, Petr (advisor) ; Makovec, Martin (referee)
This bachelor's thesis on the theme "Financial analysis and financial plan of Nestlé Česko, s. r. o." focuses on data processing of company's financial economy during terms 2001 and 2008, whereas most of necessary data are drawn from annual reports of the company and electronic database Amadeus. In first part there is methodology described, which second part of the thesis is based on and is applied to concrete figures of company. At the beginning of the second part I characterize analysed company and other seven companies operating in the same industry in Czech Republic and abroad. Due to that I compare calculated indicator values between companies. The summary of financial analysis results comes after in the third part of the thesis. It appears from the results of the financial analysis that company has been ranked after several years of restructuring among prosperous companies, however there is still lot to be improved. The fourth part at the end of the thesis -- financial plan in a form of balance-sheet and financial statement is outlined for year 2009 and relates to economic crises and trend of cocoa beans prices as a staple commodity necessary for company's production.
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