|
|
Contrastive analysis of a text-type: English and Czech restaurant menus.
Hryzbylová, Eva ; Klégr, Aleš (advisor) ; Malá, Markéta (referee)
This thesis carries out a contrastive analysis of English and Czech restaurant menus. A restaurant menu is a specific type of text that deserves a detailed examination. The theoretical background outlines the various uses of the concepts genre, text type, register and style. The further study of this specific text type is carried out on the basis of an existing theoretical material that focuses on texts of a similar nature. Ten samples of British and Irish menus, ten samples of Czech menus and six samples of English translations of Czech menus were collected for the purpose of the contrastive analysis. The analysis of these authentic menus provides a description of their arrangement and structure, as well as their typological classification among a specific text type category. English and Czech menus are described in terms of their contents and formal, lexical and grammatical features. A subsequent comparison of the characteristics of each sample reveals similarities and differences between them. The differences between the two samples are reflected in deficiencies of the English translations of Czech menus. The analysis of English translations of Czech menus and their confrontation with English menus reveals mistakes that typically occur in the translations of menus. Thus, the thesis presents a...
|
|
|
The possibilities of using local recipes (a case study of one rural locality) Podorlicka
Rojková, Soňa ; Lošťák, Michal (advisor) ; Markéta, Markéta (referee)
This diploma thesis focuses on the possibilities of using local, traditional and unusual recipes in the region of Podorlicko and if this recipes can get through the menus in the local restaurants. The thesis is divided into two main sections, the theoretical and the practical one. The first part concentrates on theoretical background, basic information about food and gastronomy in general, how globalization affects the development of the regions, on the sustainability of farming in the regions, on the innovations, on the theory of transition, the brief history about Czech gastronomy and Czech cooking books as well. It also mentions one of the most famous Czech cook of the 19th century of Mrs. Magdalena Dobromila Rettigová who in Podorlicko especially in Rychnov nad Kněžnou spent the best part of her life and wrote here a cook book which was called Domácí kuchařka aneb pojednání o masitých a postních pokrmech pro dcery české a moravské. This book became a bestseller of the 19th century and was published for another following 100 years.
The second part, the practical one represents a sociological research which was conducted through a several research techniques such as questionnaire survey, study of documents, interview and focus group. By using these techniques were investigated information concerning the collection of special and traditional recipes for this area Podorlicko, if residents of Podorlicko know these kinds of recipes, if these recipes can be offered on the menus in local restaurants, if the owners of the restaurants could be willing to offer these kinds of dishes on the menus more frequently than before.
|
|
|
Comparison of the meals quality in selected elementary schools in Vysočina and in South Moravian Region
VEVERKOVÁ, Dagmar
The graduation thesis compares school meals at selected schools in the South Moravian Region and in the Vysocina Region. The South Moravian region represents schools in the district of Znojmo, especially The Primary School Jevisovice, The Primary School Kravsko and The Primary School Prague in Znojmo. The Vysocina Region is represented by schools from the district of Trebic, especially The Primary School Budkov and The Primary School Jemnice. The theoretical part is devoted to the individual nutrition, nutritional recommendations, children's eating habits and proper nutrition at schools. Moreover, the thesis deals with general knowledge of HACCP and the consumer basket. In the practical part I evaluate five selected canteens and compare them with each other. In the chapter Results I describe the individual parts of the kitchen facilities, such as storage rooms, dining rooms and the kitchen itself. From each of the school canteen I was given internal documents with photographic documentation. Due to these facts and dialogue with the leadership of both equipments and canteens, I received information about the internal rules of the kitchen. Principally, I focused on observance of critical points with HACCP and control of production diagram in all establishments. I requested the protocols of critical control points for the month of September or October 2014 from each of the school canteen. The school canteen managers have given me the fulfillment of the consumer basket in two months, particularly in September and October 2014. The performance of the consumer basket is closely related to monthly menus. I had the opportunity to read out from the menu which ingredients cooks use and also whether the meals are changed regularly or are still the same. There are two questionnaires in this chapter. The first questionnaire was distributed to the head of school canteens. The manager of each school canteens fill in the questionnaire according to real information. The questionnaire concerns an operation of the school canteen. The second questionnaire was distributed to pupils and teachers. They evaluate served meals and surroundings of the school canteen. The results point out to the quality of school meals in the school canteens. In conclusion of this work I can say that it can not clearly identify which the school canteen cooks healthily and is the best one. Each school canteen is unique in something, but all school canteens cook meals which are suitable for children. The school canteen of Primary School Budkov takes care of their diners great. They create different catering programs for pupils during the year. They organize the days of foreign cuisine. The pupils can make up their own menu and cooks prepare the meals on request. The Primary School Jemnice has appropriately designed storage areas and modern kitchen facilities. The school canteen of Primary School Jevisovice indulges the food supplement for their pupils every day (fruit, vegetable, candy bar, pudding, salad and others). The school canteen of Primary School Kravsko offers a variety of salads and fresh fruit for their pupils. The drink is provided as herbal tea or fruit tea with lemon or juice. The school canteen of Primary School Prague in Znojmo has a modern kitchen equipment and a dining room. The dining room is painted beautifully above the dispensing window. They prepare tasty snacks for their pupils in the morning. The selected school canteens regularly change meals or they modify meals completely. The food supplements are served with main meals at least three times per week in all school canteens. All school canteens cook varied and nutritionally balanced meals with the different food supplements. They often add a cereal product and a healthy side dish. If it continues, these school canteens will be healthy canteens. Nevertheless, the parents of these pupils should know that their school canteen is really the best one.
|
|
|
Chosen problems of consumer protection
ŠTEFLÍČKOVÁ, Veronika
The main objective of diploma work was to determine consumers' awareness of their rights in the field of catering services in the Central Region in the Czech Republic. Another task was to detect the critical areas which have the greatest difficulty to respondents. As part of the questionnaire survey, which took place in November 2008 in the Central Region were asked 97 respondents.
|
guest ::
