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Analysis of Current Trends in the Organic Food Market with Focus on the South Bohemian Region
Mrázková, Michaela ; Olšanová, Květa (advisor) ; Záhorová, Jana (referee)
The thesis provides an overview of the current trends in the organic food market in the Czech Republic, primarily focused on the South Bohemian Region. It illustrates the current trends, both in points of sale, as well as in the costumer's purchasing decisions. Organic food market is specific as there is high importance of product attributes, which are based on customer's confidence. The goal of the marketing research of the consumer behavior is to reveal important criteria for the decision to purchase organic food, through the suitable questionnaire.
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Reducing of microorganisms in meat products - effect of storage temperature
ZÁHOROVÁ, Jana
In this thesis I deal with the influence of storage temperature on reducing the number of microorganisms in meat products. In this work is analyzed cooling and freezing storage of meat and meat products. The next section provides an overview of the major contributors to food-borne illness (Salmonella, Escherichia coli, Campylobacter, Listeria monocytogenes, Bacillus cereus, etc.). At the end of research is the mention of the HACCP system. The research was focused on the refrigerated storage of whole (rod) sausages and vacuum packed sliced meat products, which were further divided into cooked and uncooked meat products. The thesis was evaluated the effect of changes in temperature and storage technology to the number of microorganisms in cooked and uncooked meat products.
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Communication and process of customer relationship management in selected company
Hladník, Michael ; Skokanová, Dagmar (advisor) ; Záhorová, Jana (referee)
In today's economy, customers are key to the future success of the company. Good communication and customer relationship management (CRM) can provide appropriate information that will lead to a competitive advantage. Appropriate implementation, use a support of CRM can provide a significant advantage for user. The aim of this Bachelor thesis is to propose a way to improve communications and customer relationship management through technology, processes, human resources and communication tools. By using the theoretical part, supported by practical research (interview and questionnaire at Stavtrans Ltd.), improvement have been proposed
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Microorganism Reduction Methods in Meat Products
ZÁHOROVÁ, Jana
In Bachelor thesis I deal with a theme of the influences on the reduction of microorganisms of meat products. First, I focused on the characteristics of individual organisms, the factors affecting their growth, incidence of microorganisms in meat, forms of microbial degradation and contamination of meat microorganisms in slaughterhouses. The next section deals with the means to fight against microorganisms and methods which can reduce their presence in meat products. In the end there is mention of the HACCP system.
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