The diploma thesis deals with the creation of a business concept to catering company in České Budějovice. At first, the chosen area and their potentional of the gastronomic point of view including competitor analysis of catering services were analyzed using secondary sources. In addition, primary sources were obtained with a guided questioning with entrepreneurs and a questionnaire surfy designed for corporate clients. Based on all the fading, the business concept of new catering company "Bohemia Catering" in České Budějovice was assembler, including the financial plan and concrete proposals of gastronomic-society events.

The relevance of the research topic is due to the fact that a properly developed business plan of an enterprise allows you to plan and optimize resources for obtaining the best financial result. You can not get a stable success in small business without proper planning of activities, continuous monitoring and analysis of information about the state of target markets, the position of the most formidable competitors and about their own prospects and growth opportunities. The purpose of the Master thesis is to carry out market analysis and create a draft business plan for the formation of a new small business in the field of catering. The object of the study is the catering company LLC «Catering +», Ekaterinburg. The subject of research is the process of business planning in the process of creating a new small business organization in the field of public catering. In the course of the master’s thesis, all the tasks were accomplished and the goal of the work was achieved. In the course of theoretical and practical research, issues of increasing economic efficiency were raised, project summaries, marketing and financial plans were developed. A profit and loss plan was drawn up, as well as an analysis of relevant measures was carried out in order to reduce the payback period of the project. / Актуальность темы исследования обусловлена тем, что правильно разработанный бизнес-план предприятия позволяет спланировать и оптимизировать ресурсы для получения наилучшего финансового результата. Нельзя получить стабильный успех в малом бизнесе без правильного планирования деятельности, постоянного мониторинга и анализа информации о состоянии целевых рынков, положении самых грозных конкурентов и о собственных перспективах и возможностях роста. Целью Магистерской диссертации является выполнение анализа рынка и создание проекта бизнес-плана по образованию новой компании малого бизнеса в сфере общественного питания. Объектом исследования является кейтеринговая компания ООО «Кейтеринг+» г. Екатеринбург. Предметом исследования является процесс бизнес–планирования в процессе создания новой организации малого бизнеса в сфере общественного питания. В ходе выполнения магистерской диссертации были выполнены все поставленные задачи и достигнута цель работы. В ходе теоретического и практического исследования затронуты вопросы повышения экономической эффективности, разработаны резюме проекта, маркетинговый и финансовый планы. Составлен план прибылей и убытков, а также проведен анализ соответствующих мероприятий, с целью уменьшения срока окупаемости проекта.

I re-examine “rating shopping” and “rating catering” in the market for AAA rated collateralized debt obligations (CDOs) by replicating the study of Griffin and Tang (2013) using post-crisis data. I find a sharp increase in the amount of CDOs that received a single rating, suggesting that CDO underwriters were more cautious about formally soliciting multiple ratings. However, I also find a decrease in AAA rating disagreements between S&P and Moody’s, implying that issuers shopped their CDOs through informal conversations with agencies. Finally, I find investors correctly accepted tighter credit spreads for dual-rated CDOs because dual-rated CDOs experienced fewer rating downgrades than single rated deals. These results differ from the pre-crisis findings of Griffin and Tang (2013) and are consistent with the existence of rating shopping and disappearance of rating catering during the post-crisis period.

Despite the recent recession, the economic growth of recent decades has created a group of so-called ‘Global-Elites’ (CeMoRe, 2010). Small in number, but high in net worth and influence they are influential in the creation of, and desire for consumption, often portrayed as luxury, privilege, prestige, and 'class'. The tourism industry has also benefited from growth, with demand predicted to double by the year 2020, reaching an estimated $14.95 billion (World Tourism & Travel Council, 2010). Much of this growth has been at the top end, as Keissling et. al. (2009) note an unprecedented rise in demand for the luxury hotel sector over the past decade. The global elite’s leisure consumption practices require considerable research attention, and yet research into luxury services, such as hotels and associated hospitality services, is greatly undeveloped. Atwal and Williams (2008) note the ability of consumption as a means for consumers to make statements about themselves, and nowhere is this more true than in the world of the Global-Elite, who seemingly having no desire to curb current travel activities (Elliott & Urry, 2009). This may be due to the uncertainty that is felt about future travel opportunities, with environmental decline of natural and heritage attractions paralleled by numerous threats to travel such as peak oil and political instability. However, in recent years, there has been increased interest in the study of ethical consumption in the tourism arena (e.g. Novelli, 2005; Sharpley, 2006; Lansing & Vries, 2006; Yeoman et. al., 2006). Although there appears to be incompatibility between the concepts of luxury and concerns around ethical consumption and sustainability, this research posits that while current transitions (around travel and tourism) continue towards further unsustainability (Cohen, 2010), ethical consumption may provide an avenue for social distinction and status differentiation in the world of the Global-Elites. In order to adequately understand the behavioural intentions of the Global-Elites, the synergy between consumer values, luxury dimensions and ethical consumption needs to be explored. This research examines the influence of consumer values, as a more universal measure of intent, in relation to ethical consumption in luxury hotels. This research argues that by reducing the uncertainty related to the degree to which consumers (Global-Elites) value ethical consumption, deeper insights into these apparently incompatible spaces and places for ethical consumption will be obtained. Furthermore, luxury hotels will be able to assess the suitability of marketing and communicating such strategies to their customers.

The people who service the physical needs of university populations and maintain their built environment are barely acknowledged in the research into university life. An observed dissonance between university staff encountered on the ground and those appearing in the literature prompted this research into the work experience of university catering, caretaking and security staff. This thesis is based on a case study which investigated perceptions of this experience in an English university. Consideration was given to the contribution of these staff to the social and learning aspects of the institution. The research was positioned within the theoretical tension between the structural nature of the social determinants of work, and individual subjective responses to working practices. The format of the study was guided by Paul Edwards’ consideration of the components of a useful labour process analysis. The research strategy was an inductive single case study, drawing on ethnographic traditions of observation and conversation, supplemented by the perusal of documents. A first phase of familiarisation was followed by a second stage of interviews, participant and non-participant observation. Forty-five staff were directly engaged with the research with informal observations and conversations with others. Thematic analysis was used to consider data across the case study. English universities have been subject to structural change which have created large, fragmented and dispersed populations and impacted on the ways that the built environment is used. The formal work activities of these staff enabled the University to open and operate securely. They contributed to the social processes of the institution through their interactions with staff, students, customers and visitors. It is argued that they also had a valuable role in establishing a friendly, welcoming, supportive environment for students through discretionary, activity during frequent encounters. The work of these staff was closely structured as to time, place and task. These everyday social interactions provided an autonomous opportunity to craft their work environment and develop relationships whose significance is insufficiently explored in the current literature on low paid and low status work.

published_or_final_version / Business Administration / Master / Master of Business Administration

published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

The thesis focuses on the issue of the catering for patients in Czech hospitals. It gives an insight into the present situation of the organization and funding of the hospital catering and also the specifics of dietary nutrition and its status in the treatment of diseases. In the second part of the work is described an organization of patients'catering by the case study of a particular hospital. At the end, you can find a survey on the patients'satisfaction with the nutrition that is being served to them during their stay in hospital and the evaluation of the survey.

Cette recherche explore l'intégration professionnelle des Jeunes à Faible Capital Scolaire (JFCS). Cette population, constituée de jeunes âgés de 16 à 30 ans, sortis du système scolaire et ayant un niveau de formation inférieur ou équivalent au Baccalauréat professionnel, représente un défi permanent pour des secteurs comme l'industrie, le BTP ou l'hôtellerie-restauration. Les négliger peut avoir des répercussions néfastes pour l'organisation en matière de productivité, de performance économique, de climat de travail et de satisfaction de clientèle.Différents courants de recherche permettent de bâtir notre cadre conceptuel. Ainsi, la socialisation organisationnelle, les théories interactionnistes (avec le contrat psychologique et l'ajustement individu/organisation) ainsi que la construction identitaire professionnelle sont pris en compte. La recherche est ancrée dans le secteur de l'hôtellerie-restauration qui se caractérise par des conditions d'emploi et de rémunération peu favorables, un turnover deux fois supérieur aux autres secteurs et le recours à des jeunes fragiles économiquement et socialement.Une étude qualitative menée auprès d'experts et de praticiens, de conseillers de missions locales, de JFCS, de DRH et managers du secteur permet de dégager une typologie et de mettre en évidence leurs attentes. Une analyse statistique et sémantique des corpus réalisée permet l'identification de quatre profils : les « découvreurs », les « bâtisseurs », les «guetteurs » et les « stressés » dont le comportement (émotionnel rationnel), la vision (instrumentale/affective/cognitive), leur rapport au secteur (contraint/volontaire) et leur position par rapport à la clientèle présentent des spécificités. Nos résultats montrent que le capital scolaire détenu lors du recrutement est peu pris en compte par l'employeur, alors que le savoir-être acquis ex ante est particulièrement recherché.L'analyse des attentes fait ressortir six catégories de besoins : financier, de soutien, de reconnaissance, d'équilibre vie privée/vie professionnelle, d'évolution et de sens et met en lumière l'importance d'une politique RH inclusive répondant aux attentes. La discussion fait émerger la nécessité d'une meilleure articulation socialisation anticipée/entrée organisationnelle, d'une co-construction du parcours d'intégration par les différents acteurs concernés ainsi qu'une amélioration du pilotage et de l'évaluation du processus d'intégration. / This research explores representations of Young people with low educational capital implemented during their professional integration. This population consists of young people aged 16 to 30 years old, out of the school system and having a level of education equivalent to the vocational baccalaureate, a permanent challenge for sectors such as industry, construction industry or catering and hospitality. Neglect them can have a detrimental impact on the organization productivity, economic performance, climate of work and customer satisfaction.Different streams of research are used to build our conceptual framework. Thus, organizational socialization, interactionist theories (with the psychological contract and the Person-organization fit) and professional identity construction are taken into account.Research is anchored in the sector of hotels and restaurants which is characterized by poor conditions of employment and unfavorable remuneration, a turnover two times higher than other sectors and the use of economically and socially fragile young people.A qualitative study based on experts and practitioners, consultants working in local missions, young people, HRD and managers of the sector allows a typology and highlights the expectations. A statistical and semantic analysis of the corpus allows the identification of four profiles: the "discoverers", the "builders", the "spotters" and "the stressed" whose behavior (rational emotional), vision (instrumental / emotional / cognitive), relation to the sector (forced / voluntary) and position facing the customer, have specific characteristics. Our results show that the educational capital held during recruitment is not taken into account by the employer, while life skills previously acquired are particularly sought.Analysis of the expectations shows six categories of needs: financial support, recognition, work-life balance, evolution and meaning and highlights the importance of an inclusive HR policy meeting the expectations.The discussion emerged the need for better coordination organizational input/early socialization, a co-construction of the integration paths by different stakeholders as well as an improvement of the steering and evaluation of the integration process.