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Interiérový zařizovací prvek pro prezentaci vín do vinárny
Chloupek, Václav
Among other topics this thesis focuses on the issues of the interior wine display unit. It is design as well as it is practical use within the trading process. It also mentions the interior requirements of a hospitality establishments such as the wine bar this unit is designed for. At the very beginning it presents the history of viticulture. Based on all these things I propose a plan to partially redesign and refurbish an interior of a particular wine bar on Ceska Street, Brno by building an arch shaped display unit. This design is aesthetic, practical and safe.
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PHENOMENON THEATRE AFFILIATED BARS AND CAFES
Řezníčková, Anna ; PROKOP, Petr (advisor) ; POKORNÝ, Jiří (referee)
The topic of this bachelor thesis is theatre affiliated bars and cafes in the Czech Republic. The thesis describes the basic legislation for the operation of these hospitality services in relation to the most common legal forms of theather management. The current state of theatre affiliated bars and cafes is described in detail on the examples of five surveyed theaters (Dejvické divadlo, Divadlo Na Zábradlí, Nová scéna, Divadlo Archa, Roxy/NoD). The bachelor study examines the specifics, advantages and disadvantages that result from the combination of restaurant and theatre activities.
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Analysis of catering establishments in chosen tourist destination
Vítová, Jana ; Mlejnková, Lena (advisor) ; Kondrashov, Alexey (referee)
This bachelor's thesis deals with catering services and analyses the network of catering facilities in chosen tourist destination, particularly in the historical centre of Hradec Králové. The work is divided into five chapters. The first one focuses on catering services, their importance, function and division. The second chapter describes Hradec Králové, its history and its importance for tourism. The third chapter includes characteristic information about the network of catering facilities in the centre of Hradec Králové. In the following chapter there are two particular restaurants compared according to questionnaire and my own research. The last chapter includes the evaluation and findings.
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