|
|
The Italian Gastronomy in the Czech Republic
Jelínková, Petra ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
The Thesis based on the Italian gastronomy analyses its history, characteristic attributes and its popularity in the Czech Republic. In the first part of the Thesis the Italian gastronomy's history and the characteristics of some typical Italian terms from the gastronomy terminology are mentioned (concerning food and beverages). In the second part of the Thesis the position of the Italian gastronomy in the Czech Republic is discussed. It is based on a survey made in the cities Prague and Brno.
|
|
|
Operational study of restaurant Sklep
Sychrová, Veronika ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The aim of this thesis was to elaborate an operational study of restaurant Sklep. Because of comprehensiveness of this matter, the most important parts of operational study such as competition analysis and marketing mix were emphasized. At the request of the owner the elaborated operational study was supplemented by satisfaction analysis of customers with provided services. With the help of outputs of the operational study and satisfaction analysis improvement suggestions were made and passed on the management of the restaurant for assessment and possible implementation.
|
|
|
The Sence of national Indian gastronomy
Růžičková, Zlata ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The Thesis handle about the Indian gastronomy. The theoretical part introduceces India and it's position in the world tourism, it's history and influences of the history on the gastronomy. Next part introduces basic foodstuffs, differences between indian regions, religion restrictions and the etiquette of indian dining. The practical part evaluates Indian gastronomy in Prague. There is one chosen restaurant near specified and compared with it's competition.
|
|
|
Use of marketing in the gastronomy
Teremová, Martina ; Filipová, Alena (advisor) ; Zeman, Jiří (referee)
This thesis discusses the necessity of marketing in the field of gastronomy. The theoretical part is divided into five chapters and contains definitions and characteristics of the area of hospitality and catering,characteristics of marketing and its use in the area, information of marketing plans,the marketing mix and how to control and evaluate the selected marketing strategies.To complement is included in this part of the development brief gastronomy in the Czech republic and current trends in this sector.The practical part deals with deductive verification of these findings to specific practical example.It begins performances selected companies and continues its analysis of the current situation of the external and internal perspective.Analysis of the marketing strategy also includes an analysis of the various instruments of the marketing mix.Within this area is then evaluated, where the chosen strategy is successful and where it is vice versa. Based on these results is outlined at the end a marketing plan, also ecommended marketing goals for the future and possible measures to improve the marketing activities.
|
|
| |
|
|
The Importance of National Gastronomy in Tourism
Jiranová, Tereza ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The main aim of this bachelor thesis is to demonstrate the importance of national gastronomy in the sphere of tourism. Factors that are influential in the selection of a mass catering facility included in the programme of tours in Central Europe, specifically the Czech Republic, Austria and Hungary, are defined and described. An entire section is dedicated to Central European gastronomy. The practical part is devoted to a personal interview with Mrs. Marcela Daher, director of reservation food service in Prague for the Spanish travel agency PANAVISION Tours and its clients. Gastronomy research in the form of a questionnaire distributed among Spanish tourists is also included, and the results are evaluated and contemplated in the conclusion of the bachelor thesis.
|
|
|
Operational study of gastronomic establishment
Novotná, Petra ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
The goal of this study is to elaborate an operational study of a gastronomic establishment, analyze competitive advantage and describe the marketing instruments. This study is divided into three parts. The first part is theoretical and describes gastronomic services, forms and functions. The second one analyzes a restaurant which I chose. The last part of the study evaluates contemporary situation and proposes how to improve this state.
|
|
| |
|
|
HR in a small company
Dvořák, Lukáš ; Šikýř, Martin (advisor) ; Stříteský, Marek (referee)
Cílem bakalářské práce je analyzovat zásady a postupy personální práce a vybraných personálních činností (získávání, výběru, přijímání a adaptace pracovníků, řízení pracovních výkonů a hodnocení pracovníků, odměňování pracovníků a vzdělávání a rozvoje pracovníků), které používá vedoucí pracovník v malé rodinné firmě působící v gastronomii, porovnat teorii s praxí, identifikovat a objasnit přednosti a nedostatky a pokusit se navrhnout a zdůvodnit jejich využití a řešení. Výsledkem by měla být optimalizace personální práce ve sledované firmě.
|
|
|
Communication channels, the part of the system base of gastronomic companies
Vondra, Zdeněk ; Krsek, Libor (advisor) ; Škráčková, Vendula (referee)
Goal of this document is to compile the basic theory of communication processes (exchange of information) of the company from the specific branch of the market. Make an analysis of these processes in real companies in order to make more suitable theory for evaluation characteristics of communication and vicariously informatics in the branch. Within the analysis, next goal is to point out the possibilities of information and communication technology support for the processes and find out the way how to implement them into company workflow. The problem analyzed in this document is, how to practise internal and external exchange of information to reach the planned business goal in branch effectively. This document describes the situation in gastronomy. System basics of the companies from this branch depend very much on the communication. Quality of information exchange including the level of informatics support affects their status on the market, which is equal to the fruitfulness.
|
guest ::
