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Application for Food Quality Rating for iOS
Bobák, Petr ; Herout, Adam (referee) ; Beran, Vítězslav (advisor)
In this thesis I deal with development of mobile application for iOS platform which is part of ''food quality rating in catering facilities'' student project. I am describing a journey starting from interface design through implementation details about user interface and application logic to final evaluation of this application. Design of interface and evaluating is my main point of interest. I have followed prototyping methodology throughout the development with which I also acquaint the reader. User can effectively get access to rating and comments of dishes with this application. It is also possible to create, rate, comment and add useful information about the dish. User interface respects environment and situation in that way the user is not distracted and disturbed when using the application actively. The thesis brings to the reader current view of the development of mobile applications whose market has grown in recent years rapidly.
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Etnography of diet and cathering at home for elderly people
Žůrková, Jaroslava ; Novotná, Hedvika (advisor) ; Růžička, Michal (referee)
The diploma thesis deals with the issue of catering in the home for elderly people in Prague. The topic is reviewed from a socio-cultural point of view. The main objective is to penetrate the world of diet and catering of seniors living in a total institution, which is characterized by specific features affecting the rights and personal freedoms of its clients. The home for elderly people is committed to comply with the statutory regulations of the Social Services Act as well as its own internal guidelines, while the compliance with legislation and various aspects of catering, including dining, eating, the environment in which food is consumed, as well as those participating in preparation and serving of meals is negotiated at a committee. The relationship between the layers above is captured by an ethnographic study that gives an overall picture of the catering process with all its specifics. Research has revealed that the catering process is becoming an individualized activity at many levels, enabling clients to make autonomous decisions about the process. Nevertheless, staff and clients are aware of limits that prevent individualisation. Key words: diet - meal - catering - senior - total institution - ethnographic study - individualization
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Vietnamese cuisine
NOVÁKOVÁ, Adéla
The aim of the thesis called Vietnamese cuisine was to chart the most often consumed Vietnamese meals and to count their nutrition facts. The research question was asked: What nutrition facts do the four most consumed Vietnamese meals have? The theoretical part of the bachelor's thesis is focused on the description of the Vietnamese cuisine. It describes the culture of this cuisine, its customs, principals and curiosities. It mainly focuses on the culture of eating and its differences, social habits at the table, customs during preparation and, on the contrary, inappropriate behaviour while eating the meals. Part of the work depicts typical ingredients and additives, their use and production. The practical part was done by qualitative research. It focuses on energetic and nutrition calculation of the Vietnamese meals. It describes recipes and technological procedures of the calculated meals acquired from Vietnamese families living in the Czech Republic. The recipes are adapted to family habits. The calculation of the values was processed in Nutriservis Professional software and by reading the values written on packaging. Vietnamese cuisine is very colourful and diverse. It prefers quality to quantity. With respect to ingredients and principals of this cuisine, we can consider it quite healthy. The thesis can be a contribution as a study material for students of medical and social faculties and as a material for nutrition specialists in making diet plans. It can also be a contribution to anyone interested in Vietnamese cuisine.
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Využití vína v gastronomii - oenogastronomie
Babič, Martin
The first part of Bachelor thesis is focusing on pairing food with wine and factors that directly or indirectly influence final experience. Mentioned are basic and general rules and their examples. The thesis deals with human senses and their organs that are directly linked with degustation. Part of first section of the thesis also explains a concept of degustation, its objective and its very conditions. Next step explains main products description where grapevine is an initial raw material. Part and parcel of the thesis is a Wine craft topic. Second part of the thesis explains personal experiences of high-end sommeliers and chefs who move level of Czech oenogastronomy forward.
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Application for Food Quality Rating for iOS
Bobák, Petr ; Herout, Adam (referee) ; Beran, Vítězslav (advisor)
In this thesis I deal with development of mobile application for iOS platform which is part of ''food quality rating in catering facilities'' student project. I am describing a journey starting from interface design through implementation details about user interface and application logic to final evaluation of this application. Design of interface and evaluating is my main point of interest. I have followed prototyping methodology throughout the development with which I also acquaint the reader. User can effectively get access to rating and comments of dishes with this application. It is also possible to create, rate, comment and add useful information about the dish. User interface respects environment and situation in that way the user is not distracted and disturbed when using the application actively. The thesis brings to the reader current view of the development of mobile applications whose market has grown in recent years rapidly.
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Business Plan – Establishment of an Ethnical Restaurant
Vu, Van Anh ; Jenčková, Jiřina (advisor) ; Valentová, Jana (referee)
This bachelor thesis is dedicated to the topic Establishment of an Ethnical Restaurant. The aim of this thesis is to create a business plan focusing on the operating arrangement and marketing studies of the fictive Vietnamese restaurant in Prague. The first part contains theoretical knowledge about gastronomy and legal essentials for founding a business. The fictive restaurant is going to be introduced in the practical part with its legal form and other essentials like the layout arrangement or organization structure. A part of this thesis is the consumer survey about awareness and demand for Vietnamese restaurants.
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