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Information Caterers on Hygiene Requirements for Food Services
ANDRÁŠIKOVÁ, Nikoleta
The present time offers a large number of catering services. The trend of the present time is not to eat at home. People have too little time to pre-pare their meals at home and for this reason they often utilize public alimentation ser-vices (e.g. in restaurants, pizzerias, snack bars, bistros). However, this thesis is not focused on the consumer of these services but on the operator providing these services. The thesis is subdivided into two parts. The theoretical part includes a short description of the development of catering services and gastronomy, the general description of HACCP-Hazard Analysis Critical Control Points system and its contribution in practice. Moreover the state medical supervision is mentioned here in the scope of the hygiene of nutrition, spatial requirements on cater-ing services, legislation as well as various types of illnesses caused by failure to observe the correct production and hygienic principles. The thesis describes also the prevention, disinfection, disinfestation and rodent control. In the practical part, the data acquired by means of questionnaires are evaluated. The questionnaires were distributed personally, mostly directly into the hands of cater-ing service providers handed over through their employees. The target of the thesis was to find out the information and knowledge level of the operators of catering services in České Budějovice with regard to hygienic requirements on catering services. I ascer-tained whether the providers of catering services have elaborated procedures based on HACCP principles and whether they have a basic knowledge in the field concerning the hygienic requirements on catering services. The results show that the providers of catering services in České Budějovice have elaborated procedures based on HACCP principles. The general knowledge in nutrition hygiene of the catering service providers turned out to be average. The catering services constitute an important activity from the epidemiological point of view and for this reason the knowledge of operators in the field of nutrition hygiene should be on a higher level than up to now. This thesis is suit-able as study material for the catering service providers, to improve their knowledge in this field.
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Trade entrepreneurship is concentrated to public catering
BOLECHOVÁ, Lucie
This essay targets entrepreneurship to trade is concentrated to public catering. The main target was point out the control institutions which inspect observance of legislative rules in public catering. In practical part I tried to get information from restaurants. I choose forms for my inquiry. I found out some shortages so I tried to suggest some arrangements for betterment of this situation.
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Analysis of catering establishments in chosen tourist destination
Vítová, Jana ; Mlejnková, Lena (advisor) ; Kondrashov, Alexey (referee)
This bachelor's thesis deals with catering services and analyses the network of catering facilities in chosen tourist destination, particularly in the historical centre of Hradec Králové. The work is divided into five chapters. The first one focuses on catering services, their importance, function and division. The second chapter describes Hradec Králové, its history and its importance for tourism. The third chapter includes characteristic information about the network of catering facilities in the centre of Hradec Králové. In the following chapter there are two particular restaurants compared according to questionnaire and my own research. The last chapter includes the evaluation and findings.
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Analysis of the Supply of Biofood in Outdoor Boarding
KOROUSOVÁ, Radka
The theme of my bachelor work was {\clqq}Analysis the supply of organic foods in community feeding``. The area that I have explored was the town Pisek and the nearest surround. Today is ``the healthy lifestyle{\crqq} even stronger, and the organic food is the symbol of this lifestyle. Every little child knows, that is really important, to eat healthy and tasty food with high nutrition. The people have found the sense and magic of nutrition food. The consumers are motivated first with their healthy, to buy the organic food. If we want to describe the organic foods, they are made of ecological agriculture and their sense is to respect the nature and animals mainly. By the ecological agriculture are use any chemical fertilizers, insecticides, hormones and synthetic supports. The marketing research was made by personal and email questioning with accidental sampling. I have managed to get 45 complete fill in questionnaires. In these questionnaires only 4 restaurants are cooking their meals with organic foods. And they are motivated mainly with the healthy lifestyle. However, the main part of them doesn{\crq}t use organic food for cooking. They believe that the biggest problem is the price of organic foods, that is much higher, then the price of common foods. They answer that main higher interest theirs customers will lead in introduction organic foods in their menu.
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Analysis of the Supply of Biofood in Community Feeding
PETROVICKÁ, Blanka
Bakalářská práce je zahrnuta do řešení výzkumného záměru ZF JU MSM 6007665806. Je výsledkem vlastního výzkumu zaměřeného na analýzu nabídky biopotravin ve veřejném stravování. Průzkum byl proveden v hlavním městě Praze, bylo dotázáno 52 restauračních zařízení. Většina oslovených restaurací biopotraviny nenakupuje, přesto věří, že mají budoucnost ve stravovacím sektoru.
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The activity analysis the gastronomic services in the workplaces
Zrcková, Kateřina ; Mlejnková, Lena (advisor)
The thesis characterizes the catering services. Especially the purpose catering and its largest part, which is - employee's catering. It shortly describes its development and present condition. It describes the possibilities of catering services at the Prague Ruzyne airport / particularly concentrating on the two biggest companies CSA a.s. and Prague airport/. The conclusion of the diploma work is focused on the satisfaction of the employees with offered catering services at the airport Prague.
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Podnikání ve veřejném stravování v U. S. A.
Bečvarovský, Matěj ; Mlejnková, Lena (advisor) ; Kruisová, Hana (referee)
Charakteristika odvětví veřejného stravování, jako důležité součásti cestovního ruchu i národní ekonomiky U. S. A. Práce nastiňuje problémy a náležitosti, se kterými se potýkají podnikatelé v U. S. A. , kteří se rozhodnou otevřít restauraci, rychlé občerstvení nebo jiný podnik veřejného stravování. Uvedený podnikatelský plán provozovny Healthy Choice zdůrazňuje důležitost zodpovědné přípravy a pečlivého plánování při otevření nové provozovny.
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