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The research of the quality of gastronomy in selected restaurants in České Budějovice
DVOŘÁK, David
My study focuses on different levels of catering facilities and their services. In a theoretical part catering services and gastronomy are briefly described. Hygiene in catering, ideal temperature keeping of meals, layout of premises, common catering ethics, smoking, diets, way of servicesand quality of services are also included. In a practical part you can find a survey results in clearly diagrams. The survey was made in person with respondents. Study has helped to find out public viewing of catering services quality in chosen restaurants and which requirements customers have. Survey also pointed on weak spots of some gastronomy shops in Ceske Budejovice. Target of my work was finding of different levels of restaurants in this area. And the result is that quality of services is excellent.
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Operation and management of the brewery and restaurant U Fleků in Prague
ADAMÍKOVÁ, Kateřina
The bachelor thesis deals with analyse of the geographical area and analysis of competing microbreweries in the area. Thesis analyzes the operation and management. Information I gained not only from secondary sources, but also use of interviews with management and employees. I was interested in the structure of the clientele, the need for product innovation, employee participation in corporate governance and internal communications. Based on this information, I designed innovations - special weekly menu, calculation and loyalty system and improve internal communication.
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The business concept - Wellness Center in the area of Litoměřice
BULÍČKOVÁ, Veronika
The main aim of this thesis was creating a business concept based on theoretical and practical knowledge. It will serve as the basis for the creation of a new facility providing wellness and fitness services in Litoměřice. The business concept of the wellness hotel, which will provide quality accommodation, catering, fitness and wellness services, was created based on the situational analysis, competitor analysis and analysis needs of the potential customers using questionnaires.
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Analysis of the hotel U Vítovců activity on the subject of tourism
VÍTOVCOVÁ, Ivana
This thesis deals with the analysis of the activities of the pension "U Vítovců" and the current state of services surveyed enterprise. It contains an analysis of the current state of the market accommodation and catering facilities in the designated area and proposals and measures to improve service quality and increase traffic in an enterprise.
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Competitive analysis of selected catering facilities
Komrska, Jan ; Turnerová, Lenka (advisor) ; Průša, Přemysl (referee)
The objective of this bachelor thesis is to identify the most important catering providers for Žižkov premises of VŠE, analyze their activities and competitive position on the market and suggest possible opportunities for development of these entities. The theoretical part defines process of competitive analysis creation. The practical part is devoted to specific companies. In the closing is quantified comparison of these firms available.
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New ways of marketing applications in the gastronomical services
Petránková, Hana ; Mlejnková, Lena (advisor) ; Vaško, Martin (referee)
For the gastronomy facilities it's very difficult to keep their position in the gastronomy market. If the restaurant wants to be successful it must reflect need and expecations of its customers. The most important factors are: environment of restaurants, excellent cuisine, professional service and good marketing. The facility can use a lot of marketing tools, which are constantly changing due to rapid development of information and communication technologies. The aim of this thesis is interpretation of discount sites as a new marketing tool for gastronomy facilities. Theoretical part deals with general marketing issues in gastronomy and it describe the principle of discount sites. The aim of the practical part is to gain practical knowledge and experiance how the model of discount servers it works in the gastronomy sector. The issue is analyzed from two points of view. The first is from gastronomy facility (how gastronomy facilities use discount servers and what positives bring to them). The second point of view is the angle from customer, whether the client is satisfied with the offer of discount servers. Materials for this section were obtained on the basis of interviews with some of discount sites, with co-owner of the restaurant "Mimoměsto" who used 3 times the offer discount servers in the past and on fieldwork based on research in 15 selected gastronomy facilities which participated on discount servers. Discount sites are very young dynamic industry, which began flourish in the CR. Czech customers are getting used to them and like them. In the future is expected growth in turnover of discount sites, but a reduction of their number to keep only reliable ones on the market.
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New marketing concepts in food services offer
Kostková, Hana ; Mlejnková, Lena (advisor) ; Zábranská, Hana (referee)
Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the thesis focuses on tourism services marketing. In the third chapter are analyzed marketing concepts of restaurant businesses in the Czech Republic and foreign countries. Next, fourth chapter includes analysis of results of the survey that was carried out online. Goal of this research, that was carried out for purposes of this thesis, is to find out how many interviewees have ever been, either in the Czech Republic or in any foreign country, in experiential restaurant and what in particular evoked the experience. The next part of this chapter features two interviews with professionals from the field of tourism and food services.
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Organoleptic qualities of catering provided to students in students´cafeteria of the South Bohemian University ,Ceske Budejovice as compared with the catering delivered to clients of the South Bohemian Hospital ,Ceske Budejovice, a.s.
RYTÍŘOVÁ, Zuzana
The thesis, as the title suggests, deals with the quality and organoleptic characteristics of meals prepared in the Students´ canteen of the University of South Bohemia. In the theoretical part the basic principles and composition of a quality and healthy diet are described with the use of literature, the history and basic information about clinical dietology is mentioned and the importance of organoleptic characteristics is explained. The issue of catering facilities and canteens is also addressed. There is an emphasis on the quality of the diet because this is an integral part of a patient´s treatment and ought to be chosen carefully. In the practical section the results of quantitative survey conducted with the České Budějovice hospital clients and the University of South Bohemia students are shown. This investigation aims to highlight the good quality and the drawbacks of their diet and determine the level of satisfaction both in patients of České Budějovice Hospital and students of the South Bohemian University. Before starting the investigation three hypotheses were stated. Based on data evaluation only the hypothesis number one and the second part of the hypothesis three proved true. The Hypothesis number two and the first part of the hypotheses number three were not confirmed.
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Comparison of day regime for children in holiday camp of two types
JÁCHYMOVÁ, Kateřina
Abstract Comparison of day regime for children in holiday camp of two types Bachelor{\crq}s work treats the staying conditions of children at the holiday tented camps and at permanent camps and the mode of their boarding. In individual chapters it deals with the conditions for the stay of the children at the camp, their boarding, their satisfaction and the duties of the arranging person, the health worker and his tasks and last but not least with the day regime of children and the specialisation of the camp. The goal of the work was to find the differences in the facilities, provision of operation and the day regime at both the types of camps (tented and permanent). Tented camps for relaxation activities were the following: in Sepekov ``U rybníka Chobot{\crqq}, Orlík near ``Schwarzenberská hrobka{\crqq} and in Pohoří {\clqq}Na Pile``. The permanent ones were the relaxation facilities Zátaví, Jiskra Dražíč and Varvažov Avie. Three hypotheses were set as follows: H1: From structural, technological and operational point of view the permanent camps are better equipped than those tented. H2: There are differences in keeping of medical documentation in tented camps and in permanent ones. H3: There are differences in the day regime for children at tented and permanent camps. To collect the data in order to fulfil the goal, the asking method with the questionnaires was used; they were given to 120 informants (younger children of school attendance age) in the selected camps. Discussions with leaders and health workers in these camps served to collect the data. The questionnaires contained 19 questions. The backflow of the questionnaires was 100%. The evaluation of the questionnaires was done separately for boys and for girls and also for tented and permanent camps (in %). The aim has been achieved, none of the three hypotheses was confirmed, however the differences in hygienic conditions of boarding were found, and in paradox it was detrimental for the permanent camps. There were differences found in the evaluation of the relaxation activity in the responses of children. The results of our work can be useful for field workers, for further work or for updating of the existing legislation. It can also be used for unification of procedures for health surveillance of relaxation activities of various types.
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Analysis of tourism services in the region Novohradsko
ŠINDELÍŘ, Michal
Project analyses services of Tourism area of Novohradske mountains and Novohradske foothills and completly characterize potencial of Tourism in this location, through some analysis. Concretely is here used situational analysis, STEP analysis, destination demand analysis and analysis of competitive advantage. Than it was estabilished analysis of Tourism services (basic and supplementary services). The point of project was proposition of product portfolio and marketing mix of destination which was coming out of these analasys and field survey (form of questionnaire). It was putting the accent on frame of view on progression and propagation of destination. Through hypotheses were solved classification of Tourism services and traffic or tourist notation seen tourists eyes.
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