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Business Performance Measurament
Koláčková, Veronika ; Ing.Martin Mlčák (referee) ; Kocmanová, Alena (advisor)
This bachelor thesis is aimed at evaluating the performance of the company with the assistance of financial and economic indicators. The thesis is primarily based on the balance of financial statements and profit and loss report. At the end of the thesis are summarized the main findings of the permorned analyzes and presented recommendations for improving the financial performance of the company.
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Proposal of Material Flow Changes with Respect to Production Process
Koláčková, Veronika ; MBA, Martin Mlčák, (referee) ; Jurová, Marie (advisor)
The diploma thesis deals with optimization of material flows in the company Pamet spol. s r. o. The thesis is divided into four parts. The first part describes the company business, its production program, customers, suppliers and competitors. The second part is theoretical, it contains an explanation of theoretical concepts that are taken into account wile writing this thesis. The third part analyzes the purchase, supplier evaluation and storing in the company. The final part brings suggestions how to solve the problems identified in the analytical part.
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Proposal of Material Flow Changes with Respect to Production Process
Koláčková, Veronika ; MBA, Martin Mlčák, (referee) ; Jurová, Marie (advisor)
The diploma thesis deals with optimization of material flows in the company Pamet spol. s r. o. The thesis is divided into four parts. The first part describes the company business, its production program, customers, suppliers and competitors. The second part is theoretical, it contains an explanation of theoretical concepts that are taken into account wile writing this thesis. The third part analyzes the purchase, supplier evaluation and storing in the company. The final part brings suggestions how to solve the problems identified in the analytical part.
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Úroveň hygieny a sanitace v masném provozu
Koláčková, Veronika
The purpose of this thesis is to investigate the standards of the hygiene and sanitation in the meat processing. The major objective is to evaluate the effectiveness of sanitation in terms of microbial contamination. In the first part of thesis there was processed information about European and Czech legislation dealing with food safety. Inspection authorities that supervise legislative requirements were described. Also, there were explained the systems that ensure hygiene good practice, where the work dealt with sanitation procedures and HACCP system. In the end, indicator microorganisms are characterized. The second part describes the procedure to determine the level of hygiene standards. According to the potential risk there were selected places, which were monitored by swabbing the incidence of total viable count, Enterobacteriaceae and molds and yeasts. On the basis of the obtained results the selected places were compared and afterwards the efficiency of the sanitation was evaluated. These results were compared with Government Decree No. 289/2007 Coll. It can be claimed that there was no statistically significant difference (p> 0.05) in the total viable count, Enterobacteriaceae and yeast and molds at individual locations or during sampling at different times after sanitation. From the average results (n = 3) there was detected only one place, where the maximum value stated in Government Decree No. 289/2007 was exceeded. However, this occurred only in the total viable count. Contamination places of yeasts and molds were not detected in every place (only in some of the places) and in terms of detected places the contamination did not reach critical values. Contamination of Enterobacteriaceae was found minimally. Effective sanitation, mainly cleaning and disinfection of machinery, equipment and working tools in the food processing, is one of the most important instruments in the ensuring hygiene and food safety.
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Business Performance Measurament
Koláčková, Veronika ; Ing.Martin Mlčák (referee) ; Kocmanová, Alena (advisor)
This bachelor thesis is aimed at evaluating the performance of the company with the assistance of financial and economic indicators. The thesis is primarily based on the balance of financial statements and profit and loss report. At the end of the thesis are summarized the main findings of the permorned analyzes and presented recommendations for improving the financial performance of the company.
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Zpomalení zralosti odrůdy Golden Delicious účinkem 1-MCP během chladírenského skladování
Koláčková, Veronika
Diploma thesis was prepared at the Department of Post-Harvest Technology of Horticultural Products at the Faculty of Horticultural of the Mendel University in Brno in years 2014-2015. The goals of this thesis was evaluated parameters which can best recognize function of 1-MCP. Function of 1-MPC was evaluation by set up by soluble solids, titratable acid, flesh firmness, ethylene production, intensity respiration and weight loss. The theoretical part of thesis deals with general characteristics of apple, substance composition of the fruit, characteristic of ethylene and 1-MCP effect on climacteric fruits.
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Stav školního stravování na ZŠ Brno Otevřená
Koláčková, Veronika
This bachelor's thesis describes school meals in the Czech Republic. The first part addresses the basic regulations regarding eating in school canteen, furthermore it deals with meaning of school meals, nutritional requirements and recommended daily doses. It also describes the HACCP system, defines the terms consumer basket and menu. This thesis also discusses programs that help the schools to guide children towards healthy eating. Another important topics are the influences on children's nutrition and related health problems such as obesity, food allergies and intolerance. In the end it briefly describes the system of school meals abroad. The second part is focused directly on the example of school meals at ZŠ Brno Otevřená in Žebětín, which describes the system of eating and demonstrates the HACCP manual. In the conclusion of this thesis, you will find the evaluation of questionnaire, which subjected diners to questions related to school meals in canteen of this elementary school.
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