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New Trends in Gastronomic Services
Zelenková, Simona ; Kvítková, Zuzana (advisor) ; Netková, Jarmila (referee)
This bachelor thesis focuses on healthy eating and alternative dietary lifestyles in catering establishments. The aim of the thesis is to analyse the market in terms of offering alternative food services in the centre of the capital city of Prague and as well in terms of consumer demand for these services. The theoretical part contains characteristics of used terms, describes eating as a process of ensuring nutrition and especially basic and some specialized streams of alternative dietary lifestyles. The research itself is divided into two parts. The first section is devoted to the analysis of the supply of catering services in the centre of Prague with a focus on alternative dietary lifestyles. The second section of the practical part deals with the consumer demand for these services, which has been identified through a questionnaire.
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Quality of gastronomical services
Hupik, Andrea ; Jenčková, Jiřina (advisor) ; Daňková, Zdenka (referee)
Bachelor thesis deals with the quality of services offered in gastronomy. The aim of this work is to analyze the perception of gastronomic service quality and the subsequent creation of proposals for their possible improvement. In theoretical part of the thesis are defined terms as gastronomy, gastronomical services and quality. Subsequently, their development and history are also described. The practical part consists of a research about perception of the quality of gastronomical services and the interview with professional cook Roman Vaněk. Included are also suggestions, which can possibly improve the quality in gastronomy and which are based on results of the research and interview findings.
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The Proposal for Improvement of Services in the Myslivna Hotel
Izák, Filip ; Mazuch, David (referee) ; Mikulec, Luděk (advisor)
This diploma thesis deals with the issue of enhancing quality of services provided in the Myslivna Hotel. It is necessary to increase the level of current services by a number of measures. When working on my thesis, I based on real economic, operational and technical data carried out within full operation of the Myslivna Hotel. In the innovation section I present measures that can lead to an increasing trend of occupancy and the quality ot the services provided there. There is a need to spend a considerable amount of money on the realization of all the proposals, but their return shoud definitely have a very positive effect on the function and prospertiy of the Myslivna Hotel.
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Catering and Accommodation Services in Tourism in the Chosen Destination
Rovný, David ; Navrátilová, Miroslava (advisor) ; Levá, Markéta (referee)
This bachelor thesis describes using catering and accommodation services of Tourism in destination Nový Bor. This area lies in northern Czech, in district Česká Lípa. The object of thesis was created recommendations for potential increase catering and accommodation services in this area. The recommendations are based on results of survey, realized right in location, and focused on visitors of this area. The Survey was composed from 24 questions focused on using of mentioned services, quality of their providing or preferences for choosing a facility. The Survey has been filled by 127 respondents. The respondents were chosen randomly, at tourist attractive places in locality. From the results of survey were create several recommendations, which could improve using catering and accommodation services in this area.
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Proposal for Improvement of Services in the Hotel U Hraběnky
Kumbárová, Ludmila ; Píza, Petr (referee) ; Mikulec, Luděk (advisor)
The thesis deals with the issue of enhancing the quality of providing services at a real hotel in Telč, the Vysočina Region. The hotel is in need of certain adjustments in purpose to improve current services. When processing this thesis I delt with factual economic, operating and technical figures connected to the latest economic activity of the hotel. In the proposal part I presents series of suggestions that could recondition provided services, and therefore, draw attention of more customers. It is indisputable that a considerable amount of money would be necessary to invest first. However, the returnability should bring overal effect in prosperity of the whole hotel.
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Food and beverage services during social events - catering
Beránek, Karel ; Mlejnková, Lena (advisor) ; Kvítková, Zuzana (referee)
The aim of the theoretical part of the bachelor thesis is to clarify the important terms concerning catering. The field of a collective catering services is emphasized. Theoretical approaches to different catering events are explained in detail. Furthermore, the event manager tasks are described. In the second - practical part, there is an analysis of a business of a specific catering company. The business operating system, material and personal management are clarified in this part as well. The analysis of the organised events during a specific period of time that is based on intern materials of the catering company is introduced as well. Some recommendations for development of the company in the future are stated in the final part of the thesis.
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Dining traits of the elderly in tourism
Nováková, Kateřina ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
The main goal of this diploma thesis is to perform an analysis on how dining needs of mature travellers are accomodated by chosen service providers. Based on the analysis the thesis evaluates the ability of the providers to individually tailor their services to mature guests. Subsequently, certain proposals for improvement are formulated. The analysis is performed on the four providers: an international cruise line specialised in elderly travels and three hotels situated in Prague. The thesis is composed of four parts. The first two parts serve as an introduction to the segment of mature travellers - their needs are identified and explained, also their travelling motivations are revealed. Last two parts are devoted to analysis of the services, summarization of the results and improvement proposals.
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Quality of Food and Beverage Facilities in Prague from the Customer’s Perspective
Stránská, Tereza ; Mlejnková, Lena (advisor) ; Vaško, Martin (referee)
This bachelor thesis deals with the quality of food and beverage facilities in Prague and is focused on this topic from the customer`s point of view. The first part characterises the basic types and functions of hospitality services as well as their evaluation. Further the thesis deals with the theory of questionnaire construction and provides the summary of the most famous restaurant reference guides. The main aim of the thesis is to analyze the perception of quality of food and beverage services by the chosen segments of clients. To accomplish this goal, a questionnaire was used. This questionnaire was made to test the hypotheses that were set in andvance. The result of the research reveals the differences in consumer behaviour as well as the dissimilarities in evaluation of food and beverage services in Prague by Czech and foreign customers.
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Catering department of the spa hotel LD Palace in Frantiskovy Lazne
Eisenreich, Jindřich ; Valentová, Jana (advisor) ; Dragula, Ladislav (referee)
My bachelor thesis deals with operations of the catering department of the spa hotel LD Palace in Frantiskovy Lazne. The thesis is divided into two separate parts. In the first section, there are explanations of necessary theoretical terms in relation to catering industry. The practical segment of the thesis details and analyzes operational processes of the catering department of LD Palace. With regards to results obtained through independent survey, structural changes were suggested that would create positive feedback of LD Palace's clients.
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Culinary tours
Mokrišová, Kristýna ; Petrů, Zdenka (advisor) ; Voříšková, Barbora (referee)
The theme of the bachelor thesis is gastronomy tourism, which is becoming increasingly popular in modern trends of tourism. The thesis aims to define the basic terminology of the subject area - to define the terms of food, food and beverage service and gastronomy; to describe the gastronomy as a part of the national culture and at the same time as an element of globalization; to analyze culinary tours and to map the attractiveness of the area of gastronomy; last but not least, to introduce specific types of journeys of discovery of gastronomy and to emphasize the advantages of cuisines in each destination. In the paper, we will focus on three selected destinations, which will be elaborated in three model offers. Part of the goals of this work is to create a decision-making models and a proposal for decision support system, allowing gastronomically oriented travel agency to make relevant offers to the client.
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