|
|
Registration of the French Gastronomy in the World Heritage List by UNESCO
VANĚČKOVÁ, Markéta
Bechelor thesis Registration of the French gastronomy in the World heritage List by UNESCO consists of seven chapters. The first part puts mind to the presentation of organisation UNESCO from its foundation to organizational structure and proper activity. The important chapter is problem of the {\clq}qWorld heritage List``, which is dealed by this organisation and it approaches procedural aspects of registration and obligations which are accepted by states on theirs area where the registration entries are situated. The second part deals with French gastronomy in general and also its popularity in the world. The heart of thesis is the presentation of content and genesis of french government to achieve the registration of french gastronomy to {\clq}qIntangible heritage list`` and evaluation of chance of success of this project. The thesis contains the summary in French and a bilingual glossary as well.
|
|
|
THE USAGE OF THE TREND OF THE EXPERIENCE TOURISM IN GASTRONOMY
ADRIÁNOVÁ, Jana
The basic aim of this thesis was a discovery of new trends in gastronomy and their use in contemporary life. Especially, how people react to the modern trends, what are their claims and what measurement they apply or accept them. How they perceive {\clqq}experience gastronomy``, what they prefer and whether they are satisfied or not.
|
|
|
The analysis of marketing environment for selected company
RADOVÁ, Veronika
The objective of the Bachelor thesis is to establish trends based on analysis of marketing environment of the company and to pinpoint strengths and weaknesses, where necessary, to estimate the risk and the possibility of the company. Was applied to the analysis of marketing environment of the firm Potrefená husa. It is divided into two parts, the first, the analysis of the micro-environment, it is disassembled and Porter applied the five forces model. And in the second part was analysed macro-environment by STEP analysis.In conclusion, to determine trends. Pick strengths and weaknesses, threats and possibilities for undertaking Potrefená husa.
|
|
|
Analysis of effectiveness of associating in gastronomy brunch
HANZALOVÁ, Ivana
Gastronomy market offers the wide spectrum of services in various restaurants in a variety of ways with a different quality. For a long time gastronomy has required the stabilization of rules and basic principles of service provision. At the same time gastronomy gains respect and enhances branch business reputation. It was the main reason for meeting the first active enterprisers with the vision of improvement conditions in the market and establishing particular associations. These aims (half of the 20th century) have always persisted and extended more closely to membership. Reasons for entering these organizations are different, the ability to utilize maximum of possibilities is not given to everybody so that the ideas of association differ. Acquired benefits are proportional to managerial skills to use the possibilities which association platform provides. I pay much attention to the development of conditions within the period of 20 years. More closely I deal with current trends and problems which gastronomists face every day. My recommendation is based on facts recognizing and on my analyse.
|
|
|
The Importance of Regional Gastronomy in South Bohemia
Mužíková, Jana ; Mlejnková, Lena (advisor) ; Zábranská, Hana (referee)
This thesis deals with the topic of gastronomy in the tourism industry in the region of South Bohemia, Czech Republic. It focuses mainly on regional meals, major food industry companies in the region and on local gastronomic events. The final part tries to analyze the offer of regional gastronomy and the awareness of local inhabitants about South Bohemia cuisine.
|
|
|
The Importance of Moravian Gastronomy in Tourism
Doleželová, Dana ; Valentová, Jana (advisor) ; Mlejnková, Lena (referee)
The main aim of this bachelor thesis is to demonstrate the importance of Moravian gastronomy for tourism industry. It describes its history, economical contribution, propagation tools, the difference from Czech cuisine and it includes the point of view of the foreign visitor. The first section of the thesis is dedicated to the history of Moravian gastronomy, several economical indicators and the development of food and beverage services. It also describes typical Moravian products and meals. The next part analyses and focuses on the three main projects promoting Moravian gastronomy: Czech Specials, Taste Moravia and Heritage Trails. Gastronomy research in the form of a questionnaire distributed among foreign tourists is included, and the results are described in the conclusion of the bachelor thesis.
|
|
|
Analysis of the net of gastronomic establisments in region Hořovicko
Laštovičková, Zdeňka ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
Bachelor's thesis deals with the quantitative analysis of gastronomic establishments in chosen localities in region Hořovicko. The attention is focused on qualitative evaluation of portfolio in small town Komárov, where questionnaire examination was carried out concerning opinions and needs of its citizens regarding gastronomic establishments. The thesis describes terms gastronomy and public catering. In light of tourism there is introduced the region Hořovicko and its main atractivities.
|
|
|
Gastronomy of Spain
Osvaldová, Daniela ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The aim of the thesis is to point out the importance of Spanish gastronomy for the tourism of the country and not only by using the one another connection between gastronomy and tourism, but also by characterization of typical features of Spanish cuisine and mentioning regional gastronomic differences, which contribute to its diversity. In the theoretical part of the thesis there is described the relationship between tourism and gastronomy. Gastronomy is not only one of the basic elements, which support the tourism of Spain, but it is also important for the related industries. There are mentioned basic geographical information, history of the country so as history of Spanish gastronomy. The thesis describes typical habits and traditions connected with food. The gastronomic differences of particular autonomous regions and their typical dishes and product are important too. The thesis deals with todays newest gastronomic trends in Spanish gastronomy, which influence it pretty much. It is especially the molecular gastronomy, fusion food, slow food, showcooking. The association Saborear Espaňa ("Taste Spain") cares for the advertisement of Spanish gastronomy abroad and tries to promote the national cuisine, typical products and wine routes among the foreign tourists.
|
|
|
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 ::
