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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
The research of the quality of gastronomy in selected restaurants in České Budějovice
 DVOŘÁK, David
My study focuses on different levels of catering facilities and their services. In a theoretical part catering services and gastronomy are briefly described. Hygiene in catering, ideal temperature keeping of meals, layout of premises, common catering ethics, smoking, diets, way of servicesand quality of services are also included. In a practical part you can find a survey results in clearly diagrams. The survey was made in person with respondents. Study has helped to find out public viewing of catering services quality in chosen restaurants and which requirements customers have. Survey also pointed on weak spots of some gastronomy shops in Ceske Budejovice. Target of my work was finding of different levels of restaurants in this area. And the result is that quality of services is excellent.
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