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iOS Application for Mapping of Gastronomic Services
Martinů, Michal ; Kočí, Radek (referee) ; Hrubý, Martin (advisor)
This bachelor thesis contains design and implementation of application for iOS operating system. Also, it focuses on the description of current technologies used to create an application and the current state of completed solutions. Design, implementation and testing of the application are made thanks to the aforementioned knowledge. The final application allows users to view nearby gastronomic facilities. Contents of the application is created by the users themselves.
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Vliv reklamních předmětů na chování spotřebitele při nákupu alkoholických nápojů v gastronomických zařízeních
Rivola, Filip
The aim of this bachelor thesis is to find out whether it is possible to force visitors of gastronomy businesses to buy chosen alcoholic beverages through advertising items. Monitoring, subsequent in-depth interviews and choice of preference of promotional items are used to gain the primary data. The marketing research took place in three businesses of different concepts, 45 participants were involved in the research. Based on the revealed information, recommendations are proposed to the alcoholic beverage producers and gastronomy business keepers. These recommendations lead to a better aiming and use of advertising items mainly in tourism because the large majority participating in the marketing research were tourists. In general, customers prefer unusual and original advertising items, preferably made from unusual material such as wood. This trend is mostly manifested with beer mats and promotional items which are part of the business interior and correspond with its concept through the design. The respondents have well reacted to the outdoor advertising which can be part of the very popular outside seating.
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iOS Application for Mapping of Gastronomic Services
Martinů, Michal ; Kočí, Radek (referee) ; Hrubý, Martin (advisor)
This bachelor thesis contains design and implementation of application for iOS operating system. Also, it focuses on the description of current technologies used to create an application and the current state of completed solutions. Design, implementation and testing of the application are made thanks to the aforementioned knowledge. The final application allows users to view nearby gastronomic facilities. Contents of the application is created by the users themselves.
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Quality of Food and Beverage Facilities in Prague from the Customer’s Perspective
Stránská, Tereza ; Mlejnková, Lena (advisor) ; Vaško, Martin (referee)
This bachelor thesis deals with the quality of food and beverage facilities in Prague and is focused on this topic from the customer`s point of view. The first part characterises the basic types and functions of hospitality services as well as their evaluation. Further the thesis deals with the theory of questionnaire construction and provides the summary of the most famous restaurant reference guides. The main aim of the thesis is to analyze the perception of quality of food and beverage services by the chosen segments of clients. To accomplish this goal, a questionnaire was used. This questionnaire was made to test the hypotheses that were set in andvance. The result of the research reveals the differences in consumer behaviour as well as the dissimilarities in evaluation of food and beverage services in Prague by Czech and foreign customers.
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Analysis of the regulation of smoking in gastronomic establishments
Kamarýtová, Tereza ; Mlejnková, Lena (advisor) ; Vaško, Martin (referee)
The Bachelor's thesis deals with the issue of smoking in gastronomic establishments. The aim of this thesis is to discover opinions of general public and managers of gastronomic establishments concerning regulation of smoking in these establishments. The theoretical part is focused on the issue of smoking in general. Further it is focused on legislation regulating smoking, which is valid both in European countries and in the Czech Republic. The conclusion of the theoretical part discusses different attitudes of the Government, the Ministry of Health and the Association of Hotels and Restaurants towards this legislation. The practical part is based on the survey and interview with managers of gastronomic establishments.
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