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Production and distribution of regional food and organic food in the Vysocina region and their application in public catering.
 STEJSKALOVÁ, Michala
The theoretical part of the thesis was to describe public catering, hygiene regulations and conditions for the sale of organic food and local food from producers to caterers. Aim of the work was to characterized, in selected school canteen, what kind of fous was purchased, in what form and from which suppliers is taken away. Another goal was to design a suitable contractor selected to kitchen, with the highest proportion of regional food and organic food.
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4 STEJSKALOVÁ, Marie
11 STEJSKALOVÁ, Martina
11 STEJSKALOVÁ, Michaela
1 STEJSKALOVÁ, Milena
3 STEJSKALOVÁ, Monika
4 Stejskalová, Marie
12 Stejskalová, Markéta
2 Stejskalová, Marta
11 Stejskalová, Martina
11 Stejskalová, Michaela
2 Stejskalová, Miroslava
3 Stejskalová, Monika
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