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Instagram as a means of spreading trends in gastronomy with a focus
Škoda, Martin ; Zábrodská, Kristina (advisor) ; Köpplová, Barbara (referee)
This diploma thesis discusses Instagram as a means for spreading trends in gastronomy with a focus on gastronomy and related trends in the field specifically from the Czech Republic. The author tries to map the influences that the online environment can have on their formation, especially the social network Instagram. After a thorough acquaintance with the environment of social networks, the social network Instagram, its influence on the spread of experiences, trends and the media environment in general, is described in more detail. The author seeks to clarify whether what is happening on this network can guide the direction of what is popular in the gastronomic environment, understand the role that well-watched creators from Instragram play in society and what it means for ordinary users to share food experiences. "Influential" users from the gastronomic sphere on Czech Instagram and their further connection with the media environment are presented. In the research, the author determines, via the form of a structured questionnaire (which was attended by 1143 respondents from the environment of social networks), what role Instragram plays in spreading gastronomic trends in the Czech Republic. The data obtained is supplemented with opinions based on interviews with representatives from the Czech...
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Business Plan
Horáček, Jakub ; Tyll, Ladislav (advisor) ; Kotáb, Jiří (referee)
Restaurants are a common form of an entrepreneurial activity, which gives work to thousands of people and which is a choice of many beginning entrepreneurs every year. However, very little attention is paid to this field of business. This work is a reaction to this situation and provides guidelines for compilation of a business plan and describes its specifics in catering. The first part deals with theoretical basis for entrepreneurship in this field, especially running the restaurant and hospitality trends. It is followed by description of general steps of business plan preparation. The second part focuses on practical aspects and provides a reader with a sample business plan of a restaurant with its typical structure and content. It contains description of the business, analyses of the situation in the market; it offers a marketing strategy in a marketing plan and a schedule of activities in an operational plan. It also outline human resource plan and risk analysis. Finally, a financial plan put all of the suggested together and evaluates the entrepreneurial idea from a point of view of money. The thesis discusses broad variety of aspects of foundations of a restaurant and provides the starting entrepreneurs with plenty of recommendations and guidelines how to succeed.
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