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Brand of qulity for food
Partynglová, Hana ; Hykš, Ondřej (advisor) ; Kořánová, Helena (referee)
The aim of this thesis is to define the concepts of food quality and brand quality. The thesis provides an overview of the current status of the most important and famous quality brands in the food market in the Czech Republic. The thesis maps about the quality of food and the perception of quality brands for food among czech consumers via a questionnaire. Write recommendation for consumers and producers. Results showed that the most important factor when choosing food is flavor. The most famous brand of quality is Klasa. The results showed low consumer awareness of quality brands.
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Food quality on the Czech market and its perception by consumers
Nováček, Jiří ; Zeman, Jiří (advisor) ; Filipová, Alena (referee)
The aim of this bachelor thesis is to discover how consumers perceive food quality on the Czech market. The first chapter defines what food quality means, captures the legislative framework of food safety and explains nutritive value and sensory quality. The second and the third chapter are dedicated to the analysis of quality marks and tests of food quality, respectively. The last fourth chapter presents the results of the questionnaire survey.
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Food safety
Vrabcová, Kateřina ; Filipová, Alena (advisor) ; Zeman, Jiří (referee)
In the diploma thesis I was dealing with the issue of food safety in the Czech Republic and labeling of meat products. In the practical part were carried out two surveys, public opinion poll and survey of proper labeling of meat products. Opinion polls were attended by 462 consumers and analysis of proper labelling was subjected to 489 meat products in select retail chains in Prague. Survey results of labeling of meat products were not very positive, but can be expected to improve, as well as enhancing food safety.
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Quality and hygiene systems and their differences
HADÁČKOVÁ, Gabriela
My bachelor thesis describes, evaluates and compares the most common systems of quality and hygiene of food. It defines terms such as food quality and food hygiene (food safety) and focuses on implementation of HACCP system into food industry. It also deals with ISO standards used in food industry and standards approved by GFSI (that means standards BRC and IFS).
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Catering in the Czech Republic and Austria
VIKTORIN, Jiří
This thesis presents an overview of school dinner (food) in the Czech Republic, Austria and selected states in Europe. In the theoretical part, it is described how the state school board works in the particular country. Food history, quality and scope together with legislation and economical aspects are described, too. In the practical part, results of questionnaire survey are interpreted with a focus on requests of dinners in particular categories. In addition, how diners are satisfied with food offers and healthy food used in canteens is shown in the result part. The presented analysis is a part of the UMBESA project, which promotes an increase of biofood, regional, seasonal and freshly prepared food in catering systems. This part further contains results - summary and recommendations.
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Food quality from the perspective of retailer (with a focus on meat products)
Dvořáková, Věra ; Filipová, Alena (advisor) ; Zeman, Jiří (referee)
This paper deals with food quality. This paper is divided into several chapters. The first chapter is focused on supervisory authorities. The second chapter of this paper deals with the quality of food in general. The third chapter is considered from the perspective of quality food retailer. There is also shown the result of a questionnaire survey about customer preferences when deciding to buy sausages. Following there is the analysis of data obtained from the cash register system as a counterbalance to results of the questionnaire. In the fourth chapter of this paper there is a solution to the problem of losses in meat products.
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Food quality -- additives
Blehová, Lucie ; Kořánová, Helena (advisor) ; Hůlová, Marie (referee)
The bachelor thesis "Food quality -- additives" deals with the legislative security of using food additives in the Czech Republic. It is also concerned with the additives according to their food functions and influence on consumers' health. The practical part focuses on the opinions of consumers, which are finally compared with the opinions of experts.
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