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Optimization of the indoor climate of an eatery by air conditioning
Mrázková, Hana ; Kašpar, Antonín (referee) ; Šikula, Ondřej (advisor)
This thesis is focused on the optimization of the catering service internal environment by air conditioning in Brno. This concept uses a forced ventilation system and air conditioning. The theoretical part addresses the proper air distribution in the catering operation. The experimental part involves the measurement of carbon dioxide, air velocity, relative humidity and air temperature and the temperature of the thermometer ball. Depending on the observed values a technical solution was created in variations and applied in the calculation program.
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Optimization of the indoor climate of an eatery by air conditioning
Mrázková, Hana ; Kašpar, Antonín (referee) ; Šikula, Ondřej (advisor)
This thesis is focused on the optimization of the catering service internal environment by air conditioning in Brno. This concept uses a forced ventilation system and air conditioning. The theoretical part addresses the proper air distribution in the catering operation. The experimental part involves the measurement of carbon dioxide, air velocity, relative humidity and air temperature and the temperature of the thermometer ball. Depending on the observed values a technical solution was created in variations and applied in the calculation program.
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The Quality of School Meals at the Elementary School and the Nursery School and in the School Canteen in the Children´s Home in Budkov
VEVERKOVÁ, Dagmar
Eating outside the home is of great social significance, and its importance is increasing not only in the developed countries, but also in the Czech Republic, where most people have at least one daily meal outside their homes. This is the reason my bachelor?s thesis is dedicated to the quality of catering in two organizations. One of them is Dětský domov Budkov (Children?s Home in Budkov), and the other is Základní škola Budkov (Primary School in Budkov). The theoretical part of my bachelor?s thesis deals with general knowledge of HACCP and the consumer basket. This also includes the diversity of menus and the composition of daily menus. I concentrated on the consumption of salt in both institutions. I also remembered to observe the quality and form of catering, its organization and the spatial layout. In my practical, part I compare the two children canteens in Budkov. In chapter ?Results? I describe individual parts of the catering properties a complex of storage spaces, the canteen, and the kitchen itself. I especially concentrated on the inspection and observance of the critical points of HACCP (Hazard Analysis and Critical Control Points), I went through the diagrams of manufacturing processes, and the cooks lent me the protocols with the measured temperatures of the critical points. When filling the food basket, considerable attention was paid to the percentage observance of the ten basic ingredients. I asked the caterers if they could measure the daily consumption of salt, and the values consequently helped me to obtain the final result. The pupils of the primary school and the inhabitants of the children?s home in Budkov provided me with subjective evaluation of the prepared meals. I could also take some picture materials. The aim of this thesis is to compare the preparation of meals for children in both canteens and evaluate the results.
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