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The influence of menus in catering establishments on a sustainable development of tourism
Lochman, Josef ; Vágner, Jiří (advisor) ; Jehlička, Petr (referee) ; Matlovičová, Kvetoslava (referee)
Food accompanies a tourist's stay in a destination from the very beginning to the very end and significantly influences the overall travel experience. However, gastronomic experiences also have a significant impact on the environment, as food has to be produced, transported, and processed. This thesis addresses the environmental issue of tourists' diet in detail. The main purpose is to comprehensively approach the problem from several perspectives. Specifically, the thesis has four objectives: 1) to quantify the amount of food consumed globally in tourism and its environmental requirements; 2) to identify the potential drivers behind excessive negative pressure on the environment; 3) to evaluate the level of environmental sustainability of selected European urban destinations and 4) to consider possible opportunities for the sustainable development of a destination in relation to its gastronomic offer. In terms of theoretical framework, the thesis uses the concept of time geography and the theory of planned behaviour to demonstrate the importance of the role of catering facilities in the environmental sustainability of a destination. The reason for this is primarily the limited movement of tourists and their access to catering facilities. Another key element is the structure of local offer (menus),...
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The Business Plan to Set Up of the canteen in the municipality Moravsky Žižkov
Kachyňová, Iva ; Kaňovská, Lucie (referee) ; Bumberová, Veronika (advisor)
The diploma thesis is focused on the elaboration of a business plan for the establishment of a start-up company in the field of operation of a catering facility with the possibility of delivery in the village of Moravský Žižkov and its immediate surroundings. Theoretical background contains the basic definitions related to the chosen business within the main idea, including the creation and validation of the business model through selected analytical-research methods and ending with a description of the structure and content of the business plan. The analytical part includes the examination of the idea using the business tool Lean Canvas and the implementation of further analyzes of the business environment in order to identify key factors and evaluate them for the selection of a suitable market strategy. The design part contains the complete elaboration of partial parts of the business plan in connection with the chosen strategy and business model so that the plan is feasible and viable.
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Realizační potenciál cestovního ruchu na území CHKO Blanský les se zaměřením na přírodní atraktivity
BOROVKA, Adam
A topic of this bachelor's thesis is an analysis of implementation potential with a focus on collective accommodation facilities, catering facilities, sports facilities and touristic routes in proximity of natural attractions in forms of National nature reservations and nature reserves in CHKO Blanský les. Firstly, it is described the physiography and socioeconomic characteristics of the area of CHKO Blanský les. Locations of interest are also mentioned in forms of nature reserves, on which the analysis is carried out. In the analytical part of the thesis, it is assessed the implementation potential from a perspective of collective accommodation facilities, catering facilities, sports facilities and touristic routes, specifically researching their density and availability of each location of interest. As a result of this thesis, it is possible to evaluate implementation potential in CHKO Blanský les, or draft locations where it would be possible to expand more facilities and tourist routes.
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ANALYSIS OF BOARDING CUSTOMS AT BOARDING OUT OF HOME
ŽIŽKOVÁ, Adéla
The object of the bachelor thesis is the boarding customs at boarding out of home. The boarding represents the satisfaction process of one of the fundamental life requirements {--} nutrition requirement. The way and the forms of the human satisfaction process generally depend on the development level of certain society. The development differs according to the material, economy, political, social and religion aspect. The main aim of the work is the analysis and evaluation of present boarding customs at boarding out of home. The studied problem lays in the question how consumers decide in boarding out of home; i.e. if the price has an impact on their decision process, or is it a pleasant environment, advertising, etc. Moreover, what type of boarding facility do consumers prefer. The first part of the thesis concentrates on the study of technical literature. The primary focus is on the consumer behaviour, gastronomy area, boarding from the general point of view, individual types of boarding facilities and on the marketing survey {--} design of the questionnaires, collection and evaluation of data. The practical solution of the bachelor thesis follows the theoretical background. The actual research is the prime concern of this part. The survey strategy is determined; the research problem, research targets and initial hypothesis are defined. The data collection method, the data collection placement, the way of interviewing and the range of data file is set. Next step is the questionnaire design. The personal interviewing was chosen as an optimal one. The data collection was situated in the South Bohemian region during the February 2007. The respondents were selected on the random selection basis. Acquired information were processed in the Microsoft Office Excel software, there the items was described in the tables and graphs. The survey conclusion and data evaluation describing the present boarding customs at boarding out of home was performed in the last part of the work.
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The Business Plan to Set Up of the canteen in the municipality Moravsky Žižkov
Kachyňová, Iva ; Kaňovská, Lucie (referee) ; Bumberová, Veronika (advisor)
The diploma thesis is focused on the elaboration of a business plan for the establishment of a start-up company in the field of operation of a catering facility with the possibility of delivery in the village of Moravský Žižkov and its immediate surroundings. Theoretical background contains the basic definitions related to the chosen business within the main idea, including the creation and validation of the business model through selected analytical-research methods and ending with a description of the structure and content of the business plan. The analytical part includes the examination of the idea using the business tool Lean Canvas and the implementation of further analyzes of the business environment in order to identify key factors and evaluate them for the selection of a suitable market strategy. The design part contains the complete elaboration of partial parts of the business plan in connection with the chosen strategy and business model so that the plan is feasible and viable.
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Elektronická evidence tržeb
Plesníková, Jana
The aim of the thesis is focus on effect of Electronic registration of sales act on the business in the Czech Republic. First part is an explication of the law as an application on regulation related and certain parts of business. In the second part of the thesis, there are specified selected issues in relation to implementation of Electronic registration of sales. The issues are applied on exams of model business. All the work is primarily related to catering facilities. To every caption are specified relevant results as advices for businesses or suggestions about legislation modification. The main result of the work is an evaluation of tax discount on registration of sales and compensation of costs for businesses because of reduce VAT tax rate for catering facilities. The individual part of the thesis is a discussion focused on the topic about an exception of small businesses from effect of the law.
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Návrh a implementace aplikace pro stravovací zařízení
Havíř, Petr
Bachelor thesis is focused on designing and implementation a complete web application for catering facilities. The theoretical part is devoted restaurant, legislative framework for the operation of the restaurant, analyzing the performance of existing solutions and technologies used. The final solution itself is created in PHP programming language using the Laravel framework. The conclusion of the work is devoted to the economical and technical evaluation of the application.
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Allergen labelling in catering facilities
MALÁTOVÁ, Tereza
The new EU food legislation established an obligation to indicate allergens to prepared meal and defined specific ways of providing this information. The aim of this work is to look for possibilities of allergen labeling on menu. This work is devoted to the analysis of customer satisfaction with individual ways of information about allergens. In conclusion, there is a recommendation that includes the requirements of European legislation and the opinions of customers of catering facilities.
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