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Proposal for Improvement of Services in the Hotel U Hraběnky
Kumbárová, Ludmila ; Píza, Petr (referee) ; Mikulec, Luděk (advisor)
The thesis deals with the issue of enhancing the quality of providing services at a real hotel in Telč, the Vysočina Region. The hotel is in need of certain adjustments in purpose to improve current services. When processing this thesis I delt with factual economic, operating and technical figures connected to the latest economic activity of the hotel. In the proposal part I presents series of suggestions that could recondition provided services, and therefore, draw attention of more customers. It is indisputable that a considerable amount of money would be necessary to invest first. However, the returnability should bring overal effect in prosperity of the whole hotel.
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Dining traits of the elderly in tourism
Nováková, Kateřina ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The main goal of this diploma thesis is to perform an analysis on how dining needs of mature travellers are accomodated by chosen service providers. Based on the analysis the thesis evaluates the ability of the providers to individually tailor their services to mature guests. Subsequently, certain proposals for improvement are formulated. The analysis is performed on the four providers: an international cruise line specialised in elderly travels and three hotels situated in Prague. The thesis is composed of four parts. The first two parts serve as an introduction to the segment of mature travellers - their needs are identified and explained, also their travelling motivations are revealed. Last two parts are devoted to analysis of the services, summarization of the results and improvement proposals.
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Catering department of the spa hotel LD Palace in Frantiskovy Lazne
Eisenreich, Jindřich ; Valentová, Jana (advisor) ; Dragula, Ladislav (referee)
My bachelor thesis deals with operations of the catering department of the spa hotel LD Palace in Frantiskovy Lazne. The thesis is divided into two separate parts. In the first section, there are explanations of necessary theoretical terms in relation to catering industry. The practical segment of the thesis details and analyzes operational processes of the catering department of LD Palace. With regards to results obtained through independent survey, structural changes were suggested that would create positive feedback of LD Palace's clients.
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Catering services as the subject of selected business enterprises
KUDRLIČKOVÁ, Martina
This thesis deals with certain problems of business enterprises whose main activity is the provision of catering services. The aim is to analyze offered catering services of such companies in the Písek region, specify the needs and requirements of their potential clients and based on the results, to analyze and suggest opportunities for further development for such companies.
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The business plan of catering facility for cycle tourists
KORANDOVÁ, Barbora
The master thesis focuses on the analysis of conditions and subventions for entrepre-neurs in the service sector in Třeboň. The main target of this thesis is to draft a business plan for catering facility Bistro u Kapra, by analyzing the market conditions, the internal business envi-ronment and the elaboration of the complete documentation with regard to the target group, the cycle tourists. The aim is to build on the successful history of the family business, to draft a new conception in reaction on the actual situation by using the per-sonal know-how of the environment as well as to use the findings from the bachelor thesis of the author, so that the business plan can be realized in the future.
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Optimalization of management in BEER FACTORY restaurant
RUSNÁKOVÁ, Tereza
This thesis is based on the needs of effective management of restaurants. This topic is very comprehensive and consists of issues stemming mainly from theories of management, economics and psychology. On the basis of needs, the thesis deals with optimization of management process in a selected organization. The main objective of this thesis is analysis of products and management methods in the restaurant Beer factory in comparison with competing products of restaurants and clubs followed by recommendations to optimize business interactions and proposals for the development of the product based on surveys and structured interviews. To achieve the main goal, three partial objectives were established. These goals are directed to the understanding and evaluation of the current situation of activities in three areas: the management of human resources, inventory management, and quality management.
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Service innovation in a selected company
ŠIMANOVÁ, Michaela
The main aim of the thesis was the analysis of the services provided in the spa home TOSCA in Karlovy Vary. After that the evaluation of customer satisfaction with the services provided. and it was ascertained their interest in the expansion of services. The thesis was based on the study of literature, the practical part of this thesis was based on the survey and direct interviews on their basis was proposed service innovation.
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The business concept of catering in area south Bohemia
SEMOTAMOVÁ, Petra
The diploma thesis deals with the creation of a business concept to catering company in České Budějovice. At first, the chosen area and their potentional of the gastronomic point of view including competitor analysis of catering services were analyzed using secondary sources. In addition, primary sources were obtained with a guided questioning with entrepreneurs and a questionnaire surfy designed for corporate clients. Based on all the fading, the business concept of new catering company "Bohemia Catering" in České Budějovice was assembler, including the financial plan and concrete proposals of gastronomic-society events.
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