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National Repository of Grey Literature 3 records found  Search took 0.01 seconds. 
The functionality and effectiveness of the HACCP system and the nutritional quality of meals in public catering facilities
 OŠMEROVÁ, Lucie
Objectives: The first aim of this diploma thesis was to analyze the functionality and effectiveness of the HACCP system in selected catering facilities. Other goals were to find out how to make a meal and find out the satisfaction of meals with a meal composition. Research Questions: 1. How is the temperature controlled at the expedition of the dishes in vessels and their direct dispatch? 2. How is the schedule plan of food delivery fulfilled? 3. How is the concrete diet created? 4. How are the borders satisfied with the composition of the diet? Methodology: A qualitative research survey was used in the practical part. There is the secondary analysis of HACCP data, a field survey by measuring temperature and participating in food distribution. In addition, a personal interview was conducted with the leader on nutritional recommendations and diet. Personal interviews with fifteen boarders were conducted. Results: The results of the survey point out the fact that, although shortcomings in the HACCP legislation and production chart have been identified, the critical control point of food temperature measurement is effective. The lunch distribution plan was respected. An increase in the critical limit at this critical control point has been proposed. It was recommended to introduce a critical control point when receiving raw materials. It was also found that the diet was prepared according to the preferences of the boarders. The supervisor has insufficient knowledge of nutritional recommendations. A leaflet and a recipe for a healthy alternative to traditional dishes were created. Desserts prefer traditional Czech cuisine. They prefer meat dishes, frying and baking. They are not interested in adding vegetarian dishes and legumes. The gained information can also contribute to selected catering meals to other catering companies, public health workers and students in the field.
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Financial analysis of Eurest ČR
 Šuran, Ondřej ; Staňková, Anna (advisor) ; Paluba, Štefan (referee)
This thesis deals with the financial analysis of company Eurest, ltd. Its goal is to demonstrate appropriate methods of financial analysis, to apply them to a specific company and to interpret the results. The goal will be achieved through methods like analysis of financial statements, calculation of various financial ratios and ultimately bankruptcy model and analysis of financial health of the company.
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The activity analysis the gastronomic services in the workplaces
 Zrcková, Kateřina ; Mlejnková, Lena (advisor)
The thesis characterizes the catering services. Especially the purpose catering and its largest part, which is - employee's catering. It shortly describes its development and present condition. It describes the possibilities of catering services at the Prague Ruzyne airport / particularly concentrating on the two biggest companies CSA a.s. and Prague airport/. The conclusion of the diploma work is focused on the satisfaction of the employees with offered catering services at the airport Prague.
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