|
|
Marketing plan for a social and entertainment company specialising in French gastronomy and culture
ZELENÁ, Adriana
The bachelor thesis is focused on the creation of a marketing plan for a new social-entertainment enterprise specialized in French gastronomy and culture, which will enter the market in Humpolec. The thesis is divided into two main parts. The theoretical part is consists of literary research and methodology. Firstly, I learned literature based on marketing, food service, coffee, and wine. In this part, key concepts were defined, with which I worked further in the practical part. The methodology of the work focus on aim of the bachelor thesis, the research questions, the principle of marketing research and the methods through which the research was carried out. The practical part consist of interpretation of data obtained during marketing research, description of the location, analysis of potential customers and competitors. Then, the marketing plan for the new enterprise was created.
|
|
|
Selected problems of food legislation in Czech Republic
KOPECKÁ, Štěpánka
This diploma thesis was about problems of food law in Czech Republic. The aim of this diploma thesis was finding opinion and attitudes of Czech consumers and finding out how works supervisory authority in this part of food law (mass caterers). In the theoretical part was explained who is consumer and how is consumer protection in Czech Republic. There was described actual wording of food law legislation and supervisory authorities. In work was analyzed statistics. Practical part of this diploma thesis was divided into two parts. First part was focused on consumers. There was an online survey. This research investigated if consumers were interested in modern trends in catering. How often they eat out of home. Whether consumers know a supervisory authorities in Czech food law. If they know project Potraviny na pranýři. Second part was focused on supervisory authorities and mass caterers. There were in-depth controlled interviews with supervisory authorities like SVS, SZPI, KHS. For finding the opinions of all the were in-depth controlled interviews with representatives of school cafeteria, restaurant and coffee house. Based on the results obtained by this research, there were recommended three suggestions for improvement.
|
|
|
Kvalita gastronomických služeb v Brně
Jurková, Kristýna
Jurková, K. Quality of hospitality services in the city of Brno. Bachelor thesis. Brno: Mendel University in Brno, 2015. The bachelor thesis is focused on quality of hospitality services in the city of Brno, specifically on quality of hospitality services in the Tulip restaurant in Brno. The main aim of the bachelor thesis is via the customer's evaluation find out the cus-tomer's satisfaction and the quality level of restaurant, reveal the possible short-comings and formulate recommendation to remove these shortcomings. The thesis is divided into two parts, the theoretical part and the research part. The theoretical part deals with definition tourism, tourism services, public catering, quality and management quality. The research part is focused on an analysis Tulip restaurant's customer's satisfaction, on an analysis and description of results discovered through questionnaire survey and on formulation recommendation to increase in customer's satisfaction and quality.
|
|
|
Supply of agricultural products in scholastic catering systems - practical problems
ŠMÍD, David
I studied the practical problems of agricultural products supply to selected catering facilities. The theoretical part describes the development of public catering, catering services and their classification. The chapter concerning the institutional catering systems focuses on the school and university catering facilities, including the recent legislative. The empirical part of the thesis was conducted using two approaches. In the qualitative part, I asked the directors of selected catering facilities several questions to find the potential differences between those facilities. Concurrently, I ran also a quantitative research using the questionnaires. This research targeted the exact demands of the boarders.
|
|
|
Analysis of economic impacts of the use of vouchers in the employee catering
Nenáhlová, Jana ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
This thesis deals with a employee catering system in the Czech Republic. The first part provides a brief history of catering and identify ways to ensure catering for employees in the Czech Republic. The thesis focuses on the use of vouchers. It analyzes the attitude of employees, employers and owners of restaurants on the vouchers. At the end are defined effects on employees, employers and restaurant, in case the tax advantage of meal voucher was cancelled. The thesis includes an illustrative example of the impact of a particular restaurant.
|
|
|
Analysis of catering establishments located along the chosen tourist route
Skořepová, Pavla ; Mlejnková, Lena (advisor) ; Bakos, Tomáš (referee)
This work dealing with catering services includes the detailed analysis of the catering establishments located along the Metal Trail in Mladá Boleslav. It is devided into five chapters. The first chapter includes the description of public catering and the specification of the key concepts. In the second chapter, the history and present of Mladá Boleslav are described. The third chapter includes the description of the Metal Trail and of the tourist attractions situated along the trail. Then the network of catering establishments located along the Metal Trail is analysed and four chosen establishments are intimately described and compared from different points of view. The last chapter includes the résumé of findings.
|
|
|
Business Plan
Klimešová, Markéta ; Pevná, Jana (advisor) ; Ozimá, Jarmila (referee)
This thesis focuses on the processing of the business plan. It is divided into two main parts. The theoretical part deals with business in general and the specifics in the hospitality industry. The main element of this part is a structure of the business plan. The second part is engaged in the application of a business plan for starting a restaurant with all its necessities.
|
|
|
Analysis of catering establishments in Strakonice
Matejová, Kateřina ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
This thesis deals with catering services and includes the analysis and the evaluation of catering establishments in Strakonice. Whole thesis is divided into four chapters. The first chapter specifies the key concepts concerning catering and it focuses on public catering. The second chapter introduces the region South Bohemia and the town Strakonice. The third chapter includes the characteristic and the quantitative analysis of catering establishments in Strakonice. The last chapter focuses on the own subjective evaluation of all catering facilities in the town and on the questionnaire examination of local people.
|
|
|
Analysis of the network of catering establishments in the chosen locality of the Slovak Republic
Tomanová, Veronika ; Mlejnková, Lena (advisor) ; Kondrashov, Alexey (referee)
Bachelor thesis analyses the network of catering establishments in the chosen locality of the Slovak Republic, which is Javorníky. The theoretical part describes the position of tourism in the economy, in the world and in the Slovak Republic, tourism regions and subregions in Slovakia and characteristics of tourism market and tourism services. In the practical part there is characterized the chosen locality Javorníky from the aspect of tourism and its potential for further development with an overview of tourist attractions in the area and surroundings. Next there is the analysis of the network of catering establishments in the area of Javorníky and the comparison of two chosen facilities based on selected criteria.
|
|
|
Business Plan
Horáček, Jakub ; Tyll, Ladislav (advisor) ; Kotáb, Jiří (referee)
Restaurants are a common form of an entrepreneurial activity, which gives work to thousands of people and which is a choice of many beginning entrepreneurs every year. However, very little attention is paid to this field of business. This work is a reaction to this situation and provides guidelines for compilation of a business plan and describes its specifics in catering. The first part deals with theoretical basis for entrepreneurship in this field, especially running the restaurant and hospitality trends. It is followed by description of general steps of business plan preparation. The second part focuses on practical aspects and provides a reader with a sample business plan of a restaurant with its typical structure and content. It contains description of the business, analyses of the situation in the market; it offers a marketing strategy in a marketing plan and a schedule of activities in an operational plan. It also outline human resource plan and risk analysis. Finally, a financial plan put all of the suggested together and evaluates the entrepreneurial idea from a point of view of money. The thesis discusses broad variety of aspects of foundations of a restaurant and provides the starting entrepreneurs with plenty of recommendations and guidelines how to succeed.
|
guest ::
