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Aktuální problematika zpracování krve do masných výrobků
Hubáčková, Monika
This bachelor thesis deals with the current issue of processing blood into meat products, which originates in history, but the essence remains the same. The use of blood in meat products tends to decrease. Mostly because of its poorer endurance and diminishing popularity with consumers. It describes the slaughter of the animal and the processing of blood for food and other purposes. Furthermore, the work describes the use, composition and properties of the blood. Blood has a similar protein content compared to meat, mainly has a high biological value and contains iron as well as other minerals that contribute to human health. There is also the risk of an alimentary risk, which is part of all meat products. In the next part, meat production, the distribution of meat products and, above all, the list of blood meat products and their recipes are distributed. Also described here is the issue of regional food in selected countries, traditional meat products and domestic slaughter of pigs.
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Perspektivy a problematika masné výroby v rámci regionální produkce
Suchánková, Žaneta
The subject of this bachelor thesis is regional meat producers. The first part of the literature search deals with the quality regimes of the European Union and the Czech Republic. Both positive and negative aspects of the labelling systems in their impact on producers, consumers and the environment are presented. The environment is the main reason for the introduction of this sustainability strategy. The link to a particular place is also important, as is the tradition that consumers associate with higher quality products. The second part of the thesis thus focuses on the production of pâté according to the Czech Guild Standard, which refers to traditional and honest processing technology. The technological process is related to economic, hygienic and sensory quality.
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Uplatnění regionálních, sezónních a ekologických potravin ve školních stravovacích zařízeních Jihočeského kraje
NEUMAYEROVÁ, Eliška
Information on the use of regional, seasonal and organic foods and opinions on the possible improvement of the current status were investigated in the school catering facilities of the South Bohemian Region. 35 completely filled questionnaires were obtained and evaluated from addressed respondents (heads of catering facilities, directors) of nursery and primary schools. Based on their assessment, it was found that most catering establishments have permanent food suppliers, usually 2 - 3. Kitchen managers prefer suppliers with a larger assortment (wholesalers, supermarkets). 85% of canteens said that regular suppliers give them discounts. From the region's farmers, 35-45% of the canteens take main foods, meat, milk and dairy products, less fruit and vegetables. The most frequently purchased regional food is potatoes, while fish and legumes are mainly imported. Approximately 80% of canteens do not include organic food in the menus. The main reason is their difficult availability and higher price. This is confirmed by the finding that the more the supplier is a local farmer, the fewer canteens use organic products and buy conventional foods. A frequent reason for not using regional food and organic food in the canteens is low awareness of their quality, fear of high prices and limited range. It is therefore necessary for farmers to improve the range of supply, distribution and marketing. Regular workshops for managers and demonstration courses for canteen employees on how to effectively use these foods in menus can improve the situation. Promoting these foods is also important in order to raise awareness among parents and children.
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Podnikatelský záměr - mobilní aplikace
OTÁHAL, Ondřej
In the diploma thesis are defined terms related to entrepreneurship. In the application part, I elaborate a business plan for the development of a mobile application in the form of a written business plan including all key analyzes and methods. The most important parts of the plan include a detailed financial plan, a marketing plan, and a risk plan.
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Preference zákazníků při volbě vybraných produktů a environmetální aspekty jejich transportu
BEČKOVÁ, Veronika
The subject of the thesis is "Customer preferences in the selection of selected products and environmental aspects of transport". The theoretical part describes organic agriculture and its development, the current situation in the Czech Republic and the EU, meaning and processing of organic products, regional food, legislation, certification and environmental aspects of agriculture. The following section is devoted to the questionnaire survey on the topic,, Analysis of customer preferences in selecting food.'' Another part is devoted to environmental aspects related to the transport of food. Within Results and discussion sections are evaluated processed data and the main findings of work.
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Přínos značky CHUTNÁ HEZKY. JIHOČESKY pro vybrané regionální výrobce
GAZÁREK, Lukáš
This diploma thesis describes consumer behavior in the market, it deals with the brand as such and then deals with individual regional brands. It focuses on the CHUTNÁ HEZKY. JIHOČESKY and the contribution of this competition for selected regional producers. In the practical part are processed and presented graphically. The results of the questionnaire survey, which were attended by South Bohemian regional food producers, The aim was to find out the meaning of thes competation and possibly to propose changes that would make this competition more attractive in the future. The conclusion and discussion is a summary of the results.
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Chování spotřebitelů v souvislosti s jejich životním stylem
DOUDOVÁ, Veronika
The bachelor thesis analyzes the purchasing behavior of consumers depending on their lifestyle and related diet quality in terms of regional food. The first part is devoted to theoretical bases, which are related to this issue. It consists of interpretation of basic concepts, such as consumer, lifestyle and regional food. The second part focuses on marketing research survey in form of questionnaire. The aim here is to determine whether the population of the Czech Republic cares about healthy lifestyle and related diet quality in terms of regional food.
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Využití moderních informačních technologií při podpoře prodeje regionálních potravin
PILBAUER, Pavel
The aim of this bachelor project is to define the use of modern mean of communication on the internet platforms, such as social networks, websites, video cration etc. In the first part Ii deal with general clarification of services enabling internet marketing. In the next part, I describe in detail the possibilities of each service as part of the communication mix of companies producing regional foods. I evaluate their contribution.
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Analýza chování spotřebitele na regionálním trhu potravin
DOSTÁLOVÁ, Petra
The thesis analyzes consumer behavior in the regional food market. The first part focuses on the theoretical part, which contains the basic concepts related to the issue. The second part is focused on analysis of consumer behavior and their preferences on the regional food market via questionnaire. In order to determine consumer preferences and spontaneous knowledge. At the end of the debate and summarizes the facts and include any suggestions and changes.
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Uplatnění regionálních potravin ve veřejných stravovacích zařízeních a jejich význam při rozvoji cestovního ruchu
STEHLÍKOVÁ, Jaroslava
The thesis deals with the application of regional foods, their use in gastronomic restaurants and their share of the importance of tourism. Major emphasis is placed on research into how big motivation users of dining restaurants and whether the current menu includes traditional regional foods and local culinary specialities. The theoretical part is introduced such as gastronomy and tourism related issues. It is also presented as an example of individual projects, which are implemented in the Czech Republic and organizations that are engaged in the catering industry. The practical part is focused on the mindset and motivation of people in a matter of culinary tourism and the current choice of fine dining restaurants. Results are presented for clarity in graphs and tables.
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