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Business Plan
Kardinálová, Jana ; Plášek, Lukáš (referee) ; Bayerová, Vladimíra (advisor)
The master´s thesis focuses on a business plan for a small restaurant Kovárna in Bukvi-ce near Jičín. The restaurant is newly established and its capacity has not been yet fully utilized. That is one of the main problems of this restaurant, for which the strategy of a further development is designed with in this thesis.
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The Allergen Labeling in Food Products
Hrubová, Petra ; Dlouhý, Pavel (advisor) ; Hrnčířová, Dana (referee)
This bachelor's thesis named "The Allergen labeling in Food products" focuses on the topic of food allergies. In the theoretical part there are described the food allergens that are subjected to a mandatory labeling by Czech law. There are also stated the possibilities of allergen labeling of packaged or non-packaged foodstuffs and meals. It explores the aspect of each allergen and its effects on the health of sensitive people. The practical part is based on the laboratory analysis results of several meals that were sampled in different types of dining facilities. It shows to what extent the mandatory allergen labeling is fulfilled and whether it is correct. It was observed the information about food allergens was given, though it was often not complete, and some meals did contain an allergen that was not declared to the customer. This observation is corresponding to a similar investigation done by the Public Health Office in Vysočina district in Jihlava.
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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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Cost comparisons of differentiated meals approaches in selected regional kindergarten
Melounová, Gabriela ; Šánová, Petra (advisor) ; Hrubcová, Barbora (referee)
The Bachelor Thesis focuses on application of two approaches in the cooking of the same model menu using differing raw material and foods in the selected kindergarten. This Project Cooking is performed by the Kindergarten Val in its school canteen. The aim of the Thesis is to identify the differences in costs of the two approaches to cooking and catering, define the financial differences and perform a survey among parents to discover if they are interested in either catering type even if the price increases. The Method of the Thesis consists of production of two menus including the same items in accordance with meals recommended by Consumer Basket (menu regulation for kindergarten and school kitchens and canteens). Then the cooking costs are calculated for either menu and the analyses also include evaluation of the survey made among parents who show their will to pay higher price for fresh local foods.
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Meal and Potions in the Literature of Czech Middle Ages and Renaissance
HYNEŠOVÁ, Eva
The thesis is focused on food and beverages in the Middle Ages and in the Renaissance. The author drew not only from the primary literature of that period, but also from the secondary literature, especially the works of contemporary historical Magdalene Beranova and Čeňka Zíbrt , scientists, who published a reissue of traditional Czech cookbooks in the 19th and 20th centuries. The aim is to describe the method of preparation and consumption of food and beverages , including the discovery of the former dining, a form of old Bohemian cuisine. In the penultimate chapter, the student will devote medicine and quackery . The last chapters are dedicated to analysis of literary texts in selected foods .
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Business Plan
Kardinálová, Jana ; Plášek, Lukáš (referee) ; Bayerová, Vladimíra (advisor)
The master´s thesis focuses on a business plan for a small restaurant Kovárna in Bukvi-ce near Jičín. The restaurant is newly established and its capacity has not been yet fully utilized. That is one of the main problems of this restaurant, for which the strategy of a further development is designed with in this thesis.
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Chemical hazards of contamination of foodstuffs and dishes
MARŠÁLKOVÁ, Alena
The bachelor thesis deals with the risks of chemical contamination of food and possible health risks for the consumers. Firstly, there is a general outline of foreign substances including the additives, which are added to foods intentionally, and contaminants. The contaminants are viewed as undesirable substances which occasionally occur in foods. They develop directly in the foods or penetrate into them from the outside during the basic stages of agricultural production, in stores, during transportation or during processing for culinary purposes, or due to environmental pollution. Such substances can have negative effects on human health. The second part of the thesis focuses on concrete contaminants - nitrates, nitrites and acrylamide. Nitrates and nitrites are both contaminants and additives. Their use as food additives is motivated by their sensoric and protective effects. The sensoric function is to ensure a permanent pink colour of smoked meat and other meat products. The protective function consists in inhibiting the growth of the microorganisms Clostridium botulinum and thus preventing the origination of dangerous botulin. The nitrates exist as contaminants mainly in foods of vegetable origin, penetrating them from soil and water due to nitrogen cycle in the nature. The acrylamide is a newly discovered food contaminant. It is considered to be a very dangerous substance as regards possible peroral exposure. The danger consists in its neurotoxic, genotoxic and possible carcinogenic effects. It originates in foods with a higher content of reducing sugars during the process of production or culinary processing if the temperature is higher than 120° C. The thesis should provide information for the public as consumers or providers of different food-processing facilities. Its main objective is to pinpoint some risks connected with the consumption of various foods and meals, and to eliminate the risks as much as possible or to avoid them completely.
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