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The Analysis of the French Cuisine?Supply and Demand in Prague
Chvátalová, Kristýna ; Valentová, Jana (advisor) ; Rolínek, Igor (referee)
The French culinary specialities are offered in the food and beverage facilities in many countries. The aim of the bachelor's thesis is to characterize the French gastronomy and to analyse the French cuisine supply and demand in Prague. Firstly the current supply is analysed. The demand analysis finds out whether there is an interest in French cuisine. Then this question is answered -- Does the supply meet the demand? The conclusion and recommendations are made.
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Business Plan
Klimešová, Markéta ; Pevná, Jana (advisor) ; Ozimá, Jarmila (referee)
This thesis focuses on the processing of the business plan. It is divided into two main parts. The theoretical part deals with business in general and the specifics in the hospitality industry. The main element of this part is a structure of the business plan. The second part is engaged in the application of a business plan for starting a restaurant with all its necessities.
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Business plan
Pazourek, David ; Smrčka, Luboš (advisor) ; Schönfeld, Jaroslav (referee)
Master's thesis on the topic Business plan consists of two parts. The first part is theoretical and describes some aspects of business and then also the structure of the business plan. The second part is practical and includes the actual business plan for establishing a restaurant Grill House. The key parts of the plan are executive summary, analysis of the area, marketing and financial plan. The aim of this plan is to develop a business plan for a restaurant.
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Founding of Franchise Restaurant VAPIANO
Holeček, Václav ; Cejthamr, Václav (advisor) ; Krause, Josef (referee)
The main goal of this diploma thesis is to create a business plan for setting up a franchise restaurant Vapiano in the Czech Republic. Theoretical part of this thesis is dedicated to entrepreneurship in general, where we will define basic terms. In the next part, we will show what a business plan should look like and what requisites it should have. In the third chapter, we will introduce chosen legislative aspects concerning doing business in the Czech Republic. That will concern especially the conditions necessary for doing business and the choice of the right legal form of the company. In the fourth chapter, we will show what the possibilities of financing the business are. Fifth chapter is dedicated to the franchising as a specific form of business. Practical part of this thesis is going to be the business plan itself, namely business plan of Norwega, LLC, the intention of which is to set up the Vapiano restaurant in Prague.
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Gastronomy Marketing
Kravchuk, Alina ; Vávra, Oldřich (advisor) ; Karlíček, Miroslav (referee)
The aim of this thesis is to determine the current situation of gastronomy in the Czech Republic, in particular the use of marketing tools in the field of gastronomic services. The theoretical part deals with the characteristics of gastronomy, the definition of terms, the awareness of the formation of gastronomy and its evolution in time. Specifies marketing, gastronomic services and describes the various components of the marketing mix. It also defines the services of caterers and basic regulations for gastronomic operation. The analytical part describes the czech gastronomy development, analyzes individual marketing tool in the field of gastronomic services and the major gastro projects, events and culinary guides. The conclusion summarizes lessons learned and proposes the basic starting points to improve the current situation on the catering services market.
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Business plan of SME
Machová, Adéla ; Svobodová, Ivana (advisor) ; Habrmanová, Blanka (referee)
Master's thesis on the topic Business plan of SME introduces theoretical description of business plan, where it describes reasons of being of the business plans and entrepreneurship and then individual points of business plan. That includes setting up the targets of the company, description of business activities using different methods till financing. Practical part creates new business plan. This plan starts a restaurant as a first step for future franchise chain. The target of the thesis is development of business plan and verifying it's feasibility. Theoretical part will be straightly implemented to the development of the practical part.
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Financial project of take - over company
Švolba, Martin ; Kislingerová, Eva (advisor) ; Kotáb, Jiří (referee)
The goal of this thesis is to create a financial project of Take-over Company and specify the steps that lead to its profitability. The thesis is divided into two parts. The first, theoretical section describes the calculations used, marketing plan and market analysis. The second part is practical and there is specifically described a plan how to deal with building a restaurant with bowling and beach sports pitch in the town Rakovník and what is the expected development during the first five years. Key to the success of company is the marketing plan and the use of employee benefits in the cooperating companies. The thesis should provide the appropriate basis for investor and subsequent realization of the project.
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Martketing strategy of selected company
Nová, Kateřina ; Zeman, Jiří (advisor) ; Filipová, Alena (referee)
The aim of this thesis is to analyze the marketing strategy of the Spanish restaurant in Prague and to suggest its improvement on the basics of observed data. The thesis is divided into two main parts - theoretical and practical part. The theoretical part focuses on strategy of firm in general, marketing strategy and its differences especially in marketing services. In the practical part, the restaurant is first briefly introduced, then there are characterized its services and current marketing activities of the restaurant. Next I attended a SWOT analysis, questionnaire survey and financial analysis to justify the specific recommendations in the marketing mix and create a new marketing strategy proposal.
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Human's behaviour during voluntary payment in restaurant
Boušková, Veronika ; Hudík, Marek (advisor) ; Svoboda, Miroslav (referee)
The aim of this work is to find out, wheter in a restaurant (which is running "pay what you want" system) people behave selfishly paying as little as possible, and what factors will influence their behavior. I carried out an experiment to find out the result. The experiment took one whole day in a small town restaurant and was not announces in advance. The price for food was upon customers to decide. Drinks were charged the usual fixed price. On the basis of the experiment I have found that acquaintance between customers and staff has positive influence on the payment. Close acquaintance between customers themselves has positive effect too. Gender and age of customers appears insignificant for this experiment. The final result of the experiment shows non selfish acting.
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