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Hospitality industry in the shadow of the virus: The coronavirus pandemic and its impact on lives of people working in hospitality
Kopčiková, Dominika ; Wohlmuth Markupová, Jana (advisor) ; Hlaváček, Jiří (referee)
The diploma thesis focuses on the two-year duration of the COVID-19 pandemic and with the usage of the oral history method explains its impact on people working in the hospitality sector in the Czech Republic during this time. The text of the thesis is divided into theoretical-methodological and empirical parts. The theoretical-methodological part provides an insight into the practice of oral history during the global pandemic and reports on studies that address this topic. At the same time, it details not only the chosen methodology, but also the challenges that arose during the fieldwork, due to the limitations that this specific time brought. The main aim of the empirical part of this study is to depict in chronological order how and to what extent the different phases of the SARS-CoV-2 coronavirus pandemic affected the professional and personal lives of the narrators. Based on nine oral history interviews with five narrators, conducted during field research in the spring of 2021 and the winter of 2022, this issue is discussed from a time-lapse perspective. Through interpretations of the testimonies taken, research of press published in this period and reflections on government regulations, the narrators' life stories are thus placed in the context of the pandemic era. Keywords: COVID-19,...
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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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Gastronomy Marketing
Kravchuk, Alina ; Vávra, Oldřich (advisor) ; Karlíček, Miroslav (referee)
The aim of this thesis is to determine the current situation of gastronomy in the Czech Republic, in particular the use of marketing tools in the field of gastronomic services. The theoretical part deals with the characteristics of gastronomy, the definition of terms, the awareness of the formation of gastronomy and its evolution in time. Specifies marketing, gastronomic services and describes the various components of the marketing mix. It also defines the services of caterers and basic regulations for gastronomic operation. The analytical part describes the czech gastronomy development, analyzes individual marketing tool in the field of gastronomic services and the major gastro projects, events and culinary guides. The conclusion summarizes lessons learned and proposes the basic starting points to improve the current situation on the catering services market.
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Couchsurfing - new way how to travel
Konvalinka, Michal ; Jarolímková, Liběna (advisor) ; Valentová, Jana (referee)
Theoretical and methodological part: Description of CouchSurfing international. Explaining how the project originated, how it works and how to join it. Implemented questionnaire survey. Application part: The research is focused on CouchSurfing impact on tourism industry and the environment. Summary of positive and negative impacts of CouchSurfing on tourism and the environment.
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