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Sustainable restaurants in Czech context - criteria, barriers and opportunities
Kebová, Barbora ; Kapitulčinová, Dana (advisor) ; Vávra, Jan (referee)
This study deals with the topic of restaurant sustainability in Czech context. The aim of the research was to set criteria for a Czech sustainable restaurant and also to reveal main barriers and opportunities for sustainable operation of a restaurant. The sustainable restaurant criteria were based on an analysis and comparison of four foreign methods of sustainability assessment in the sector of food services (FOODSCALE, Sustainable Restaurant Association, Green Restaurant Association and the Green Seal's GS-55 Standard), one Czech concept of restaurant sustainability, an analysis of good practices in fifteen foreign "sustainable restaurants" and an analysis of interviews with four Czech experts in the field of sustainable development and gastronomy. Based on this data the final Sustainable Restaurant Criteria were established, comprised of 102 criteria, classified into 5 main categories and 26 subcategories. The criteria were then described in detail, in view of the Czech context. The barriers and opportunities for the operation of Czech sustainable restaurant, defined by the above mentioned criteria, were identified from interviews realised with eight restaurateurs, who are already meeting some of the criteria, and therefore are one of the most progressive in Czech Republic in this field. From...
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Sustainable restaurants in Czech context - criteria, barriers and opportunities
Kebová, Barbora ; Kapitulčinová, Dana (advisor) ; Vávra, Jan (referee)
This study deals with the topic of restaurant sustainability in Czech context. The aim of the research was to set criteria for a Czech sustainable restaurant and also to reveal main barriers and opportunities for sustainable operation of a restaurant. The sustainable restaurant criteria were based on an analysis and comparison of four foreign methods of sustainability assessment in the sector of food services (FOODSCALE, Sustainable Restaurant Association, Green Restaurant Association and the Green Seal's GS-55 Standard), one Czech concept of restaurant sustainability, an analysis of good practices in fifteen foreign "sustainable restaurants" and an analysis of interviews with four Czech experts in the field of sustainable development and gastronomy. Based on this data the final Sustainable Restaurant Criteria were established, comprised of 102 criteria, classified into 5 main categories and 26 subcategories. The criteria were then described in detail, in view of the Czech context. The barriers and opportunities for the operation of Czech sustainable restaurant, defined by the above mentioned criteria, were identified from interviews realised with eight restaurateurs, who are already meeting some of the criteria, and therefore are one of the most progressive in Czech Republic in this field. From...
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Comparison of knowledge of Secondary Hotel School students in České Budějovice and Teplice on hygiene and sanitary requirements in catering services
WEISSOVÁ, Veronika
Students of secondary hotel schools are the most likely candidates to work in catering services because of their professional specialization. Graduates may work in the hospitality or hotel industry and are qualified for a job in catering and should be able to ensure compliance in hygiene, health and safety at work. This work is focused on students of the secondary hotel schools and their awareness of hygiene requirements in food services. The work is divided into two parts. The theoretical part defines catering service, its features and types. It also includes the legislation relating to hygiene requirements in food industry, describes the spatial requirements for businesses, personal and operational hygiene and the HACCP system. The work also briefly describes different ways of food preparation and possibilities to influence health safety and the most common foodborne infections in catering services caused by failing to comply with correct manufacturing and hygiene principles. This work describes sanitation (disinfection, insect and rodent control) and the performance of state health supervision of food hygiene. The practical part includes research results which were obtained by a quantitative questionnaire method. Questionnaires were distributed amongst students of third and fourth (the final) years of secondary hotel schools in České Budějovice and Teplice. Each questionnaire contained 25 closed questions; the data collection was conducted anonymously. 106 of the 110 distributed questionnaires were returned from the Secondary Hotel School in České Budějovice. 99 questionnaires were sufficiently filled in to meet the research needs, making the return of 90%. In the Secondary Hotel School in Teplice, 98 of the 100 distributed questionnaires returned, 96 were sufficiently filled in, making the return of 96%. The aim of this work was to determine the level of awareness of the hygiene requirements in food service at secondary hotel schools in Teplice and České Budějovice. Based on the objectives of the work I set two hypotheses. Hypothesis 1: Students of secondary hotel schools in Teplice and České Budějovice are not informed about hygiene requirements in food services. Hypothesis 2: Students of secondary hotel schools in Teplice and České Budějovice who are interested in working in catering services are informed about hygiene requirements for food services more than students who are not interested in such work. After testing the two hypotheses it is evident from the results that the students of secondary hotel schools in Teplice and České Budějovice are not informed about hygiene requirements in food services and that students of secondary hotel schools in České Budějovice and Teplice who are interested in working in catering services are more informed about the hygiene requirements than students who do not intend to work in the field. Based on these findings, it is important to educate students of secondary hotel schools continually, especially about the foodborne disease issues and also, to motivate them to work in catering services, because there are more than 50% of students who do not want to advance towards working in the industry at both schools. There was almost no difference between the knowledge of students in secondary hotel schools in Teplice or České Budějovice. Students of the Secondary Hotel School in České Budějovice were slightly better an the number of correctly answered questions. Only one question, concerning the E-coli outbreak in Germany, was correctly answered by most students in Teplice. This work could serve as a teaching resource improving knowledge in this field. The outcome of this work is a flyer for the secondary hotel schools students.
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Importance of Marketing Concepts in Food Services
Brůchová, Jana ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
The marketing concepts are the key topic of this thesis. Its aim is to define the point of creation of marketing concepts in the field of restaurant services. The intention here is to present the "good practice", via analysis of valued marketing concepts of chosen restaurants. The theoretical part is focused on the definition of marketing, main marketing elements and their application on tourism and hospitality. The practical part consists of three chapters featuring interview with the specialists from the field. Attention of the author is also directed towards the identification of key determinants affecting the choice of the concept and to determination of the relationship between marketing concepts and gastronomy awards.
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Levels of food services in selected facilities
DUDÁKOVÁ, Jana
The main objective of the thesis is to find out the level of food services in the selected facilities through comparative analysis. On the base of primary and secondary information will be determined the food cost of selected catering services and its comparison with other catering establishments. A secondary goal is to obtain an overall view of the menu in the selected catering facilities, raw material costs, method of calculation, or the calculation of food cost and to design the appropriate structure of selected food services in terms of attractiveness and optimal food cost. Acquired knowledge enables to convert the created menu into practice and apply as a potential competitive advantage of the catering facility.
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New marketing concepts in food services offer
Kostková, Hana ; Mlejnková, Lena (advisor) ; Zábranská, Hana (referee)
Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the thesis focuses on tourism services marketing. In the third chapter are analyzed marketing concepts of restaurant businesses in the Czech Republic and foreign countries. Next, fourth chapter includes analysis of results of the survey that was carried out online. Goal of this research, that was carried out for purposes of this thesis, is to find out how many interviewees have ever been, either in the Czech Republic or in any foreign country, in experiential restaurant and what in particular evoked the experience. The next part of this chapter features two interviews with professionals from the field of tourism and food services.
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Food services provided within the air transport
Flamíková, Dominika ; Vaško, Martin (advisor) ; Zábranská, Hana (referee)
This thesis is devoted to food services provided within the air transport. The first chapter introduces the air transport, influences on it during the last ten years and current trends in onboard services. The second chapter is dedicated to food services in the air transport. It contains for example system of boarding in case of low cost carriers and detailed description of Hazard Analysis and Critical Control Points (HACCP). The third chapter comprehensively describes operation of the flight catering companies. The fourth one contains analysis of six most important flight caterers in the world. The last chapter lists and describes current trends, news and assumptions for the industry.
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