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National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
Spokojenost a loajalita zákazníků v gastronomických podnicích
 Chornous, Alina
This bachelor's thesis deals with the issue of customer satisfaction and subse-quent loyalty in gastronomic establishments in Southern Moravia. Another goal of the thesis is to determine changes in customer behaviour due to the Covid-19 pan-demic. Auxiliary data for the problem analysis is collected through a questionnaire survey and evaluated using IPA analysis and statistical methods. After analysing the collected data to increase customer satisfaction, a proposal for solving the cri-sis aspects of gastronomic establishments is presented.
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Quality of gastronomical services
 Hupik, Andrea ; Jenčková, Jiřina (advisor) ; Daňková, Zdenka (referee)
Bachelor thesis deals with the quality of services offered in gastronomy. The aim of this work is to analyze the perception of gastronomic service quality and the subsequent creation of proposals for their possible improvement. In theoretical part of the thesis are defined terms as gastronomy, gastronomical services and quality. Subsequently, their development and history are also described. The practical part consists of a research about perception of the quality of gastronomical services and the interview with professional cook Roman Vaněk. Included are also suggestions, which can possibly improve the quality in gastronomy and which are based on results of the research and interview findings.
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Quality Assessment of Czech gastronomy in Prague
 Kolesniková, Radka ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
The graduation thesis deals the quality of Czech gastronomy in Prague. The goal of the thesis is to evaluate the contemporary quality of services provided in the Czech restaurants located in Prague from the view of tourists. Therefore, the main part of the thesis is the realized primary research among foreign participants of tourism. The detection of opinions about quality of Czech gastronomy, recovery of many faults and subsequent proposal of measure to improve the quality of Czech gastronomy in Prague results from this research. In the thesis, there is not only this practical part but also the theoretical part, namely description of the concept of quality globally and in the area of gastronomy, the methods of evaluation of quality and existing systems of quality direction with the possibility of certification. The contemporary realized projects for promotion of Czech gastronomy are also described in the thesis.
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