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Spoločenská zodpovědnosť v oblasti verejného stravovania
Kahúnová, Alica
Kahúnová, A. Social responsibility in the field of public catering. Diploma thesis. Brno: Mendel University in Brno, 2023. The diploma thesis deals with the design of sustainable recommendations for school catering facilities with a focus on short supply chains. Thanks to the processing of quantitative research, data was obtained to evaluate the involvement of short supply chains in the operation of school canteens and also the benefit of shopping from local suppliers. Data were also obtained and evaluated in the field of education about food waste and the effects of participation in projects helping to improve the operation of school canteens in the Czech Republic. These data were supplemented with statements from school canteen managers, who had the opportunity to add their experience in the field and express their opinion on the current state of the school canteen system. Recommendations were properly described and economically calculated if possible.
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Fish and fish products in the sector public catering
KUNÁGLOVÁ, Jana
The bachelor thesis is focused on fishes and fish products in the catering sector. The content of the theoretical section is general information about fishes and their subsequent processing into the fish products. The practical part is focused on the public catering sector in the Czech Republic, where the inclusion of fishes in the menus of restaurants and canteens, with an orientation on fish species, method of preparation, average portion weight, price and nutritional value of fishes offered in the public catering sector.
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Supply of agricultural products in scholastic catering systems - practical problems
ŠMÍD, David
I studied the practical problems of agricultural products supply to selected catering facilities. The theoretical part describes the development of public catering, catering services and their classification. The chapter concerning the institutional catering systems focuses on the school and university catering facilities, including the recent legislative. The empirical part of the thesis was conducted using two approaches. In the qualitative part, I asked the directors of selected catering facilities several questions to find the potential differences between those facilities. Concurrently, I ran also a quantitative research using the questionnaires. This research targeted the exact demands of the boarders.
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The Quality of School Meals at the Elementary School and the Nursery School and in the School Canteen in the Children´s Home in Budkov
VEVERKOVÁ, Dagmar
Eating outside the home is of great social significance, and its importance is increasing not only in the developed countries, but also in the Czech Republic, where most people have at least one daily meal outside their homes. This is the reason my bachelor?s thesis is dedicated to the quality of catering in two organizations. One of them is Dětský domov Budkov (Children?s Home in Budkov), and the other is Základní škola Budkov (Primary School in Budkov). The theoretical part of my bachelor?s thesis deals with general knowledge of HACCP and the consumer basket. This also includes the diversity of menus and the composition of daily menus. I concentrated on the consumption of salt in both institutions. I also remembered to observe the quality and form of catering, its organization and the spatial layout. In my practical, part I compare the two children canteens in Budkov. In chapter ?Results? I describe individual parts of the catering properties a complex of storage spaces, the canteen, and the kitchen itself. I especially concentrated on the inspection and observance of the critical points of HACCP (Hazard Analysis and Critical Control Points), I went through the diagrams of manufacturing processes, and the cooks lent me the protocols with the measured temperatures of the critical points. When filling the food basket, considerable attention was paid to the percentage observance of the ten basic ingredients. I asked the caterers if they could measure the daily consumption of salt, and the values consequently helped me to obtain the final result. The pupils of the primary school and the inhabitants of the children?s home in Budkov provided me with subjective evaluation of the prepared meals. I could also take some picture materials. The aim of this thesis is to compare the preparation of meals for children in both canteens and evaluate the results.
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Trade entrepreneurship is concentrated to public catering
BOLECHOVÁ, Lucie
This essay targets entrepreneurship to trade is concentrated to public catering. The main target was point out the control institutions which inspect observance of legislative rules in public catering. In practical part I tried to get information from restaurants. I choose forms for my inquiry. I found out some shortages so I tried to suggest some arrangements for betterment of this situation.
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Analysis of catering establishments located along the chosen tourist route
Skořepová, Pavla ; Mlejnková, Lena (advisor) ; Bakos, Tomáš (referee)
This work dealing with catering services includes the detailed analysis of the catering establishments located along the Metal Trail in Mladá Boleslav. It is devided into five chapters. The first chapter includes the description of public catering and the specification of the key concepts. In the second chapter, the history and present of Mladá Boleslav are described. The third chapter includes the description of the Metal Trail and of the tourist attractions situated along the trail. Then the network of catering establishments located along the Metal Trail is analysed and four chosen establishments are intimately described and compared from different points of view. The last chapter includes the résumé of findings.
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Analysis of catering establishments in chosen tourist destination
Vítová, Jana ; Mlejnková, Lena (advisor) ; Kondrashov, Alexey (referee)
This bachelor's thesis deals with catering services and analyses the network of catering facilities in chosen tourist destination, particularly in the historical centre of Hradec Králové. The work is divided into five chapters. The first one focuses on catering services, their importance, function and division. The second chapter describes Hradec Králové, its history and its importance for tourism. The third chapter includes characteristic information about the network of catering facilities in the centre of Hradec Králové. In the following chapter there are two particular restaurants compared according to questionnaire and my own research. The last chapter includes the evaluation and findings.
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Analysis of catering establishments in Strakonice
Matejová, Kateřina ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
This thesis deals with catering services and includes the analysis and the evaluation of catering establishments in Strakonice. Whole thesis is divided into four chapters. The first chapter specifies the key concepts concerning catering and it focuses on public catering. The second chapter introduces the region South Bohemia and the town Strakonice. The third chapter includes the characteristic and the quantitative analysis of catering establishments in Strakonice. The last chapter focuses on the own subjective evaluation of all catering facilities in the town and on the questionnaire examination of local people.
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Analysis of the network of catering establishments in the chosen locality of the Slovak Republic
Tomanová, Veronika ; Mlejnková, Lena (advisor) ; Kondrashov, Alexey (referee)
Bachelor thesis analyses the network of catering establishments in the chosen locality of the Slovak Republic, which is Javorníky. The theoretical part describes the position of tourism in the economy, in the world and in the Slovak Republic, tourism regions and subregions in Slovakia and characteristics of tourism market and tourism services. In the practical part there is characterized the chosen locality Javorníky from the aspect of tourism and its potential for further development with an overview of tourist attractions in the area and surroundings. Next there is the analysis of the network of catering establishments in the area of Javorníky and the comparison of two chosen facilities based on selected criteria.
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Analysis of the net of gastronomic establisments in region Hořovicko
Laštovičková, Zdeňka ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
Bachelor's thesis deals with the quantitative analysis of gastronomic establishments in chosen localities in region Hořovicko. The attention is focused on qualitative evaluation of portfolio in small town Komárov, where questionnaire examination was carried out concerning opinions and needs of its citizens regarding gastronomic establishments. The thesis describes terms gastronomy and public catering. In light of tourism there is introduced the region Hořovicko and its main atractivities.
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