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Culinary tours
Mokrišová, Kristýna ; Petrů, Zdenka (advisor) ; Voříšková, Barbora (referee)
The theme of the bachelor thesis is gastronomy tourism, which is becoming increasingly popular in modern trends of tourism. The thesis aims to define the basic terminology of the subject area - to define the terms of food, food and beverage service and gastronomy; to describe the gastronomy as a part of the national culture and at the same time as an element of globalization; to analyze culinary tours and to map the attractiveness of the area of gastronomy; last but not least, to introduce specific types of journeys of discovery of gastronomy and to emphasize the advantages of cuisines in each destination. In the paper, we will focus on three selected destinations, which will be elaborated in three model offers. Part of the goals of this work is to create a decision-making models and a proposal for decision support system, allowing gastronomically oriented travel agency to make relevant offers to the client.
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The conditions for entrepreneurship in hospitality establishments in France
Karafiátová, Kamila ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
Bachelor thesis analyses and characterizes the current conditions for entrepreneurship in hospitality establishments in France. It aims at the entry conditions into the hospitality industry (legislative, economic, material and operational conditions) and at the regulatory conditions of operation (sanitary requirements, smoking, alcoholic beverages, opening hours and music playing). This bachelor thesis may serve as a comprehensive overview of the conditions and obligations for operation of a hospitality establishment in France for potential entrepreneurs in this industry in the French market.
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Analysis of food and beverage facilities at University of Economics in Prague Žižkov
Kremlová, Hana ; Mlejnková, Lena (advisor) ; Jarolímková, Liběna (referee)
This bachelor thesis describes public food and beverage services. It focuses on school catering, its development, characteristics and importance. The main topic of the thesis is to compare 6 food and beverage facilities at the University of Economics in Prague Žižkov: university canteen Italská, Pizza VŠEm, Academic Club, snack-bar at the Rajská building, buffet at the New building and restaurant at the New building. The objective was to analyze these facilities and find out the students'opinios about the quality, prices and personnel trough questionnaires.
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