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Accommodation guest house in Mšené-lázně
Dudková, Jana ; Semrád, Antonín (referee) ; Štěpánek, Ladislav (advisor)
The project deals a accommodation guest house with restaurant in Mšené-lázně. The object has a partial basement and it has three aboveground floors. Restaurant, kitchen´s operation and background of the guest house are located in first aboveground floor. A total of twenty-two guest rooms are located in second and third aboveground floor. The building is covered with gabled, half-hipped roof and flat roof.
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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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Accommodation guest house in Mšené-lázně
Dudková, Jana ; Semrád, Antonín (referee) ; Štěpánek, Ladislav (advisor)
The project deals a accommodation guest house with restaurant in Mšené-lázně. The object has a partial basement and it has three aboveground floors. Restaurant, kitchen´s operation and background of the guest house are located in first aboveground floor. A total of twenty-two guest rooms are located in second and third aboveground floor. The building is covered with gabled, half-hipped roof and flat roof.
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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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