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Yacht Club Hlucin
Kučera, Radim ; Šuhajdová, Eva (referee) ; Šuhajda, Karel (advisor)
The aim of this study is the design of Yacht club. The building is situated on a building estate No. 1303/3 of the Kozmice land registry in the recreational premises at the lakefront of „Hlučínské jezero“. It is placed next to the flooding line which is also considered in the project. The building is divided into three operational parts – the hotel, the catering establishments (restaurant) and the area primarily destined for holding conferences and workshops. The hotel is designed to accommodate thirty-two people, the capacity of restaurant is forty-two and conferential area is suitable for forty people at the most. Yacht club is designed as four-storey building with a flat grassed-covered roof. With regard to the foundation conditions, the building is found on piles. The structural part of walls is partly from CLT panels and partly from reinforced concrete which increase the stiffness of the building. The external cladding of the hotel consists of wooden blocks creating ventilated facade, while the rest of the building is rendered.
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Yacht Club Hlucin
Kučera, Radim ; Šuhajdová, Eva (referee) ; Šuhajda, Karel (advisor)
The aim of this study is the design of Yacht club. The building is situated on a building estate No. 1303/3 of the Kozmice land registry in the recreational premises at the lakefront of „Hlučínské jezero“. It is placed next to the flooding line which is also considered in the project. The building is divided into three operational parts – the hotel, the catering establishments (restaurant) and the area primarily destined for holding conferences and workshops. The hotel is designed to accommodate thirty-two people, the capacity of restaurant is forty-two and conferential area is suitable for forty people at the most. Yacht club is designed as four-storey building with a flat grassed-covered roof. With regard to the foundation conditions, the building is found on piles. The structural part of walls is partly from CLT panels and partly from reinforced concrete which increase the stiffness of the building. The external cladding of the hotel consists of wooden blocks creating ventilated facade, while the rest of the building is rendered.
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Operational analysis of catering establishment in Greece
Dušková, Veronika ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The aim of this bachelor thesis is to compose an operational analysis of a catering establishment in Greece including characteristics of the business, comparism to its competitors and menu analysis. The thesis is divided into five parts. The first part consists of general definitions of terms in catering industry. The second part focuses on providing with information about Greece, greek and cretan cuisine. The third chapter includes information about Crete and locality of the catering establishment together with competition analysis. The fourth part deals with business characteristic, menu analysis and SWOT analysis. The last chapter suggests possible improvements into the future.
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Analysis of tourism services in the region Novohradsko
ŠINDELÍŘ, Michal
Project analyses services of Tourism area of Novohradske mountains and Novohradske foothills and completly characterize potencial of Tourism in this location, through some analysis. Concretely is here used situational analysis, STEP analysis, destination demand analysis and analysis of competitive advantage. Than it was estabilished analysis of Tourism services (basic and supplementary services). The point of project was proposition of product portfolio and marketing mix of destination which was coming out of these analasys and field survey (form of questionnaire). It was putting the accent on frame of view on progression and propagation of destination. Through hypotheses were solved classification of Tourism services and traffic or tourist notation seen tourists eyes.
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Gastronomic services quality evaluation
Kosová, Michaela ; Mlejnková, Lena (advisor) ; Stárek, Václav (referee)
The thesis is focused on gastronomic services quality evaluation. The theoretical section characterizes gastronomy, its particularities and gives an overview of legal regulations covering this area. Furthermore, it explains the concept of quality, outlines the basic quality management systems, specifies the particularities of quality in gastronomic services and elucidates possible attitudes towards gastronomic services quality evaluation and recognition. The analytical section presents an analysis of the situation in the field of gastronomic services quality evaluation in Germany and in the Czech Republic and is focused on gastronomic guides, internet evaluation portals and restaurant databases. It also mentions the approach to the unified classification or quality standardization in this branch and introduces a short comparison of selected statistical indicators. The final part of the thesis proposes own simple system of catering establishment standardization and quality certification in the Czech Republic.
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