|
|
Business Plan
Bezděkovský, Jakub ; Kovář, František (advisor) ; Ševčík, Václav (referee)
Diploma thesis describe business plan - how to run a restaurant. It is focused on the sense of enterpreneurship and describes the structure of business plan, financial analysis of future company and psychological and philosophical aspects of modern ditet. The author deeply thaught about modern diet and try to describe future direction in Czech Republic and describe project of restaurant Stolovna "From farm to table" according to choosen strategy. The aim of this work is to make a guidebook for enterpreneurs, who wants to open their own restaurant or to change the current method of operation. The attention is focused on the new concept of restaurant "From farm to table" which begins to be very popular in Czech Republic. Author takes this thesis untraditionally and penetrated in secrets of business through foreign experience in London and through interviews with front gastronomical leaders in Czech Republic.
|
|
|
Business Plan
Chválová, Veronika ; Dvořák, Jiří (advisor) ; Dobrý, Michael (referee)
Diploma thesis gives a comprehensive description of the business plan for establishing a restaurant. Specifies the steps prior to the commencement of the enterprise from the choosing of legal form of business, through the strategic analysis, creation of marketing and business plan, to evaluate the project in terms of financing.
|
|
|
Business plan for a Japanese restaurant
Koža, Michal ; Vávrová, Hana (advisor) ; Nowak, Ondřej (referee)
The goal of this thesis is to create a business plan for a Japanese restaurant in the centre of Prague. Theoretical part of this thesis focuses the entrepreneurship activity itself and describes the structure of a business plan. The following practical part mainly analyses the macro and microenvironment of the restaurant, other competing restaurants, marketing strategy and further describes the restaurant. Considerable part of the thesis is dedicated to the analysis of current trends at the gastronomic market. The final part describes the financial analysis of the restaurant for the first 3 years and analysis of the accounting statements.
|
|
|
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.
|
|
|
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.
|
|
|
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.
|
|
|
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.
|
|
|
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.
|
|
|
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.
|
|
|
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.
|
guest ::
