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Corporate Volunteerism - the research at selected participants of Corporate Social Responsibility
Prokopová, Lenka ; Nešporová, Michaela (advisor) ; Pospíšilová, Tereza (referee)
The main aim of this thesis is the analysis of tools of Corporate Social Responsibility (CSR) towards employees. This document is focused on corporate volunteerism. The theoretic part defines basic terms regarding Corporate Social Responsibility, volunteerism and philanthropy. It is also focused on forms of corporate volunteerism and explanations of them. The research evaluates results of a questionnaire concentrated on companies which use corporate volunteerism. The next part of the research is the analysis of interviews with representatives of non-governmental organizations which use corporate volunteers. The interpretation of the research results shows the nowadays situation of chosen participants involved in CSR communication towards employees and its position in nonprofit sector.
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Sledování úrovně hygieny a účinnosti sanitace v podniku veřejného stravování
Prokopová, Lenka
This thesis is devoted to the specification of individual hazards that are most frequently encountered in catering . Attention is focused on biological hazards, mainly bacteria, which can become a deterioration of foods and their pathogenicity. In order to prevent the hazard, it is necessary to manage the associated legislation. Sanitation process is validated by microbiological analyzes. Cultivation swabs were focused on the detection of Enterobacteriaceae, the total number of microorganisms, fungi and yeasts groups coliforms, Listeria monocytogenes, Salmonella ssp. The methods of detection were cultivated on nutrient media according to ISO standards for the detection of coliform group, Listeria monocytogenes and Salmonella ssp were used for pathogen detection kits ( Path- Chek Hygiene pathogen detection). Using these methods, errors have been repeatedly detected in finding sanitation such as coliform bacteria, the family Enterobackteriaceae, and Listeria monocytogenes. Statistically, the most risky areas of the kitchen in terms of the total number of microorganisms was a kitchen mixer. In terms of frequency of occurrence of the family Enterobacteriaceae the kitchen mixer was the most risky area as well. Possible contamination routes have been the working surfaces of kitchen sponges and cloths.
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Consumer behaviour on the meat products market
PROKOPOVÁ, Lenka
The main object of my dipoloma work was to analyse consumer`s and shopping behaviour on the market with meat and meat products. Then on the basis of this analysis I should recommend products with consideration of various consumable recommendations to product consumers. For making up this work I have used the study of expert literature as well as the collection of secondary sources. I have obtained the secondary sources by carrying out the questionnaire investigation. From this questionnaire investigation the real consumer`s and shopping manners on the market with meat and meat products in the Czech Republic emerged. I have compiled the informations acquired by the investigation into graphs so that the results were well-arranged. In addition I have analysed the graphs in words. In the next part of my work I was pursueing whether the consumers follow the consumable recommendations concerning meat and meat products consumption. I have compared these recommendations with the research results and I have formulated a concrete consumable recommendation.
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