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Quality Management in the Field of Gastronomy
Groulíková, Petra ; Šimara, Jan (referee) ; Bartes, František (advisor)
This diploma thesis is focused on evaluating quality of services in field of gastronomy in specific organisations in Brno city. Within this work there is analysis of present condition in organisations and in field of gastronomy also. For evaluating quality of services, based on this analysis, SERVQUAL method is chosen. After application of this method both recommendations and proposed specific systems of quality management for organisations are expressed.
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Administrative building
Smejkal, Petr ; Spáčilová, Jitka (referee) ; Sedláková, Markéta (advisor)
The subject of the diploma thesis is the elaboration of the project documentation of an administrative building in the south-eastern part of Brno. The building has seven above-ground floors, of which five above-ground floors will be used as office space, one above-ground floor will be used for commercial use and gastronomy. On the last floor, there will be an elevator lift range and a technical background for air conditioning. The support system is designed as a reinforced concrete skeleton based on a reinforced concrete slab and pilots. The façade is designed as lightly ventilated with facing bricks. For this object, a single-shell roof area is selected.
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Business Plan – Catering Services
Stržinek, Daniel ; Vilímová, Monika (referee) ; Heralecký, Tomáš (advisor)
The objective of the Bachelor’s Thesis is to create a business plan in order to establish a new company operating in gastronomy services – catering. The theoretical part focuses on the structure of the business plan, necessary analyses, sources of financing, and legal forms of business. The practical part comprises of knowledge gained from specialised literature and experience in this field. The conclusion involves a comprehensive choice of one most suitable option which is completed from a wide range of possibilities in separate chapters.
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Development of Competitiveness of Company
Vyorálková, Petra ; Hubová, Marie (referee) ; Zich, Robert (advisor)
The bachelor's thesis aims to present proposals that will strengthen the competitiveness of the farm butcher and bistro Mikrofarma. The company is analyzed using a communication mix, value chain and value proposition. The value chain analyzes the company's activities, which create the resulting value for the customer. The value proposition is compiled based on secondary sources and examines the value perceived by the customer. The above-mentioned analyzes reveal possible weaknesses and space for implementation. The resulting proposal section presents proposals to strengthen the competitiveness of Mikrofarma.
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Business Plan for Creating of New Company
Pavlíčková, Petra ; Bližňáková, Monika (referee) ; Kocmanová, Alena (advisor)
The master´s thesis is a proposal of a business plan for establishment of catering company in the city Náměšť nad Oslavou. The theoretical part is focused on the structure of the business plan, necessary analyses, sources of financing, and legal forms of business. In the practical part there is the theoretical knowledge applied to the particular situation, where the feasible entrepreneurial plan will be created.
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Business Plan for Sandwich Bar
Vlach, Zdeněk ; Kupský, Michal (referee) ; Luňáček, Jiří (advisor)
The Bachelor‘s Thesis is working out a business plan for sandwich bar. The thesis is divided into three main parts – the theoretical, analytical and proposal section. The first part defines the basic concepts that are directly related with the business. The second part is based on business environment analysis and questionnaire survey. The last part of proposal contains the business plan and completes the preparation of the business plan and prognoses for the implementation of the whole project.
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Moravian wine centre Brno
Vojtěšek, Jiří ; Žák, Libor (referee) ; Dýr, Petr (advisor)
The city of Brno has always been a center of Moravian wine. The new draft of wine center responds to this reality and represents the grandeur of wineries in its full glory. Respect for nature, love for traditions and love for order/system are the main aspects of the design. The proposal is essentially open to the public, however, the necessary modesty is preserved. Conversely taciturnity of production part of buliding holds the secrets of the deep traditions of Viticulture and Enology. Designed buildings are used for production, wine storage, administration associated with the production, tasting and selling wine, conferences, accommodation and, finally, wellness and other activities. The size of the building is the result of an optimal design that does not interfere with nearby historical buildings. The emphasis is on minimizing costs both during construction and during operation. Flor plan shape resembling the letter L is oriented towards the west courtyard. This raises a unique viticultural area court with a wide staircase. The amphitheater can be used for seasonal exhibitions, pilgrimages or feast of local entertainment. The yard is connected with the street Hlinky, which paraphrases the historic entrance portals into winecellars. The northern part of the building bites into the ground and connects the original winecellars with new facilities. Small narrow windows reflects the desired taciturnity, just as it was with winecellars in South Moravia for centuries.
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