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Detached house with bakery
Žemlová, Eva ; Jarošová, Petra (referee) ; Utíkalová, Ivana (advisor)
This bachelor thesis deals with the design of the house with a bakery in Nový Jičín. It is a two floors detached building on sloping terrain. Construction has dissected plan, a basement and a covered by flat roof. On the first floor there is bakery composed of a bakery shop, bakery, backgrounds for employees (toilet, shower, living room, dressing room), offices, warehouses and utility room. Next the bakery is a separate garage. By outdoor staircase we can get to the second floor where are a hall, guest room (study), bathroom, separate WC, two children´ s rooms, bedrooms with private bathrooms and a spacious living room with kitchen and dining room with access to the outdoor terrace.
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Detached house with a bakery in Kosov, district Šumperk
Bílková, Andrea ; Kučera, Radim (referee) ; Štěpánek, Ladislav (advisor)
This bachelor’s thesis deals with the processing of project documentation for threestorey, semi-basement, detached house with bakers in Kosov. The building is designed slightly sloping terrain. The baker is located on the ground floor and has its own entrance separated from the residential part. The residential part is made of cellars in the basement, garage and utility room on the ground floor, a larger residential unit on the second floor and the attic flat on the third floor.
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Business plan
Jirků, Petr ; Krause, Josef (advisor) ; Kubíčková, Klára (referee)
The aim of this bachelor thesis is to create a business plan of a bakery with selection of wholemeal bread and to find out whether the project is suitable to implement in the reality. The first part is theoretical. It describes the basic terms of entrepreneurship, structure of a business plan and clarifies principles that should be used during the creation process. It also includes specific requirements for starting a business in this field of industry. The second part is practical and applies the theoretical knowledge into practise. It covers a created business plan including the purpose of the document, description of the opportunity, corporate goals, potential markets, competition analysis, marketing and sales strategy, realization project plan and financial plan. The work´s contribution is the fact, it can be used for making the decision whether enter this market.
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Detached house with a bakery in Kosov, district Šumperk
Bílková, Andrea ; Kučera, Radim (referee) ; Štěpánek, Ladislav (advisor)
This bachelor’s thesis deals with the processing of project documentation for threestorey, semi-basement, detached house with bakers in Kosov. The building is designed slightly sloping terrain. The baker is located on the ground floor and has its own entrance separated from the residential part. The residential part is made of cellars in the basement, garage and utility room on the ground floor, a larger residential unit on the second floor and the attic flat on the third floor.
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Detached house with bakery
Žemlová, Eva ; Jarošová, Petra (referee) ; Utíkalová, Ivana (advisor)
This bachelor thesis deals with the design of the house with a bakery in Nový Jičín. It is a two floors detached building on sloping terrain. Construction has dissected plan, a basement and a covered by flat roof. On the first floor there is bakery composed of a bakery shop, bakery, backgrounds for employees (toilet, shower, living room, dressing room), offices, warehouses and utility room. Next the bakery is a separate garage. By outdoor staircase we can get to the second floor where are a hall, guest room (study), bathroom, separate WC, two children´ s rooms, bedrooms with private bathrooms and a spacious living room with kitchen and dining room with access to the outdoor terrace.
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Komunikační strategie společnosti Vašíček - pekařství a cukrářství, s. r. o.
Kucinová, Martina
This Bachelor thesis deals with the communication strategy of the business entity -- Vašíček -- pekařství a cukrářství, s. r. o. Firstly, the work focuses on defining the theoretical knowledge important to understand the issue and then a comprehensive analysis of internal and external environment, competitive analysis, current communication mix and corporate identity. The work also includes a survey, which provides information about the company's communication and image. The main objective of this work is to change, or propose new communication measures, including their implementation and budgeting, which will lead to more effective communication of the company and to strengthen the image.
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Výživové trendy v pekařském oboru
Jandlová, Marcela
This bachelor thesis "Nutritional trends in the baker's branch" includes basic principles of healthy diet, it contains the issues of nutrition and health claims in the bakery industry. This work gives information about current market of bakery products. Nowadays bakers have to deal with the competition of products from the chain stores, bakers are not always successful and go under. This bachelor thesis includes historical information about availability of cereals and bakery products; beginning of the cultivation of cereals falls into the Stone Age. This thesis refers to a tendency of coming back to the traditions. The main part of this work discusses vegetable raw materials, which are significant for human health and also focuses on a quality of the dough and bakery products properties after the addition of the vegetable raw material. The work contains examples of baker's mixtures and bakery products with a higher proportion of spelled, wholemeal and rye flour; in some of the examples are listed nutritional values and composition.
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Evaluation of Chemical and Technological Properties of Grain and Milling Franctions of Hulless Barley for Bakery Use
Vaculová, Kateřina ; Jirsa, Ondřej ; Balounová, Marta ; Sedláčková, Irena
Wider use of barley with great food potential due to its high nutritional value of grain is constrained by lack of knowledge about the functionality of barley grain components in terms of processing and food products development. Selected genotypes of hulless spring barley (cv. AF Lucius, lines KM 2084, KM 2283, KM 1057 and genetic resource Nudimelanocrithon) were examined for chemical composition (crude protein, starch, β-glucans, macro-minerals) and breadmaking properties of grain and grain milling fractions (flour, semolina, bran). Differences in chemical composition of genotypes reflected in both the yield and rheological properties of individual milling fractions, measured with farinograph and extensograph. The addition of barley flour (15-30%) or barley semolina and bran (10 and 20%) to standard wheat flour reflected in different rheological properties depending on a barley genotype. The farinograph parameters largely varied in individual materials, however, the percentage of barley fractions in the mixture did not affect the values considerably. In comparison with standard wheat flour, values of extensograph parameters were low (especially for energy and extensibility) in all barley samples studied. However, they were affected by both the proportion of barley fraction and its interaction with a rest period. When the rest period was longer (90 min), even higher additions of semolina or bran (especially in cv. AF Lucius) were technologically acceptable.
Fulltext:  PDF
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Analysis of the conditions for a company entering into a foreign market
PAPOUŠKOVÁ, Jitka
The aim of this thesis is to analyze the conditions under which a company can enter a foreign market. I have chosen the company Ipema, spol. s r. o. for my thesis. The company operates in food processing industry, specifically in the manufacture of bakery, since 1992. The company wants to expand it´s products to the Austrian market. Motivation and the reason for this process is the interest of Austrian customers in bread. To succeed in a foreign market is not easy. It is very important to know all the conditions and obligations which must be realize.
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