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Wine Farmstead in Jaroslavice
Bauer, Karel ; Kristek, Jan (referee) ; Marek, Jiří (advisor)
The building of winery forms at the border created by recently defunct brickyard, located between break made by extraction and basement alley is creating pass into the vineyards. Its shape complements the landscape, leaving the vines to break through, create a place for relaxation and tasting their close contact. The underground part of the building is effectively used for wine making, tasting rooms on the first floor overlook the center of the action. Aside from the main building in a quieter part of the site are placed accommodation facilities for all visitors. The centrality of the working space and the availability of new vineyards makes workflow significantly easier. The new object so becomes part of the surrounding distinctive nature.
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Sales Promotion and Advertising of Company
Držka, Adrián ; Pustay, Adam (referee) ; Mráček, Pavel (advisor)
The bachelor thesis deals with the marketing communication of the company Berto sk, s.r.o., that produces meat delicacies with the aim on the advertisement and sales support. All of the information about the firm come from an in-depth interview with the business director of the company. The thesis consists of three parts. In the first part, my aim is to explain the theoretical terms, in the second part I am analysing the chosen company and its surroundings. The last part offers recommendations and suggestions for improvement of the current marketing communication.
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Marketing analysis of in-store tastings of Orion Ateliér from Nestlé
Kománková, Eliška ; Procházková, Markéta (advisor) ; Presslová, Lucie (referee)
The aim of this bachelor thesis is to evaluate the importance of in-store tastings, to assess their effectiveness and identify opportunities to increase their efficiency. The theoretical part explains the key concepts of marketing communication, focusing on sales promotion. Furthermore, the author is concerned with consumer behaviour, especially purchase decisions. In the practical part, there are results of the analysis of tastings of new chocolate Orion Ateliér from Nestlé. The questionnaire survey analysed consumer motivation to taste and buy the product or what discouraged consumers from purchasing it. Differences in consumer shopping behaviour with respect to point of sale and gender were examined too. The questionnaire survey confirms that tastings can persuade customers to purchase the product.
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Wine Farmstead in Jaroslavice
Bauer, Karel ; Kristek, Jan (referee) ; Marek, Jiří (advisor)
The building of winery forms at the border created by recently defunct brickyard, located between break made by extraction and basement alley is creating pass into the vineyards. Its shape complements the landscape, leaving the vines to break through, create a place for relaxation and tasting their close contact. The underground part of the building is effectively used for wine making, tasting rooms on the first floor overlook the center of the action. Aside from the main building in a quieter part of the site are placed accommodation facilities for all visitors. The centrality of the working space and the availability of new vineyards makes workflow significantly easier. The new object so becomes part of the surrounding distinctive nature.
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In-store communication
Stoklasová, Karolina ; Filipová, Alena (advisor) ; Zeman, Jiří (referee)
The purpose of this thesis is to evaluate advantages and disadvantages in -store communication and identify increase in efficiency, with a detailed focus on tastings in hypermarkets. This thesis is composed of both a theoretical and a practical part. Introductory chapter of theoretical part is a look at field in-store communication. Second part concentrates on below the line communication, where in-store communication falls into. The third part is described from the customer's perspective. Here is in detail deals with the sensorial marketing and neuromarketing, which deals with what influences customer at the point of sale. The practical part explores my own marketing research, which focuses on the tastings at the point of sale and on how the customer perceives them.
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