The thesis is focused on gastronomic services quality evaluation. The theoretical section characterizes gastronomy, its particularities and gives an overview of legal regulations covering this area. Furthermore, it explains the concept of quality, outlines the basic quality management systems, specifies the particularities of quality in gastronomic services and elucidates possible attitudes towards gastronomic services quality evaluation and recognition. The analytical section presents an analysis of the situation in the field of gastronomic services quality evaluation in Germany and in the Czech Republic and is focused on gastronomic guides, internet evaluation portals and restaurant databases. It also mentions the approach to the unified classification or quality standardization in this branch and introduces a short comparison of selected statistical indicators. The final part of the thesis proposes own simple system of catering establishment standardization and quality certification in the Czech Republic.

The aim of my thesis is to elaborate a business plan for establishing a fish restaurant. In my Master's thesis I will try to describe theoretical knowledges which will help me to draw thepractical part up. The theoretical part presents general business goings and set up the business plan, it will befocused on specifice of catering business with anemphasis on legislativ erequirements for Small and Medium Business, care of employees in companies. The partical part contains business planof the fish restaurant which is focused on modern healthy style of nourishment. Establishment of the company and choice of legal form, marketing analysis and mapping the competitive environment and identify in group potential customers. And at the end of my study there is the financial plan and the evaluation of there sults. At the end of he study the evaluation of there sults was done as well. For successful market entry there will be done financial budgets with the marketing analysis and specifications of goods and services which we plan to offer.

Atualmente, percebe-se que algumas unidades hospitalares, preocupadas com as constantes mudanças no mundo globalizado, onde a demanda está em constante evolução, aplicam em suas organizações os procedimentos da organização hoteleira, com o objetivo de atender o paciente com maior qualidade. Este estudo teve por objetivo avaliar o modelo de gestão da hospitalidade hospitalar implantado em um Hospital localizado em uma cidade da Serra Gaúcha, e descrever o nível de satisfação dos pacientes em relação aos serviços prestados nessa organização. O método de pesquisa aplicado, face ao problema e aos objetivos, foi de caráter descritivo, de corte qualitativo. No estudo, empregou-se a pesquisa bibliográfica, entrevista estruturada com os coordenadores e gestores de áreas, entrevistas semiestruturadas com os pacientes internados atendidos através de convênios e particulares, e observação direta realizada no Hospital. Os aspectos levantados evidenciaram que os pacientes entrevistados possuíam um conhecimento limitado sobre o conceito de qualidade de serviços. O resultado também sugere que os gestores reavaliem o conceito e as estratégias praticadas para prestar um serviço com qualidade, levando-se em conta a importância da hospitalidade no ambiente hospitalar.

El presente trabajo de investigación tiene como objetivo evaluar el análisis costo, volumen y utilidad de las empresas del sector catering y el impacto en la rentabilidad en Lima Metropolitana, año 2020. Actualmente las empresas consideran fundamental conocer los costos asignados a la producción para la toma de decisiones; por ello luego de realizar un estudio de investigación mixta, se demostrará si existe relación entre las variables planteadas. En primer lugar, el trabajo presenta un marco teórico dividido en tres partes: costo volumen y utilidad, rentabilidad y sector catering. En segundo lugar, se han planteado los problemas de investigación, objetivos e hipótesis. En tercer lugar, se presenta la metodología que se ha utilizado para la elaboración del presente trabajo. En cuarto lugar, se ha trabajado la parte cuantitativa a través de entrevistas a profundidad y encuestas. En quinto lugar, se presentan los análisis obtenidos del punto anterior y del caso práctico y, por último, una vez finalizada toda la investigación cualitativa y cuantitativa se plantean las conclusiones y recomendaciones del tema planteado. Luego de haber recopilado los datos de las empresas del sector catering mediante la aplicación de encuestas en escala de Likert y a través de entrevistas a profundidad, se ha llegado a la conclusión de que, sí existe influencia del análisis costo, volumen y utilidad en el impacto de la rentabilidad en Lima Metropolitana, año 2020. / The objective of this research work is to evaluate the cost, volume and profit analysis of companies in the catering sector and the impact on profitability in Metropolitan Lima, 2020. Currently, companies consider it essential to know the costs assigned to production for the taking decision making; Therefore, after conducting a mixed investigation, it will be shown whether there is a relationship between the variables raised. In the first place, the work presents a theoretical framework divided into three parts: cost, volume and profit, profitability and the catering sector. Second, the research problems, objectives and hypotheses have been raised. Third, the methodology that has been used to prepare the research work is presented. Fourth, the quantitative part has been worked on through in-depth interviews and surveys. Fifthly, the analyzes obtained from the previous point and the practical case are presented and, finally, once the investigation is completed, the conclusions and recommendations of the raised topic are presented. After having collected data from companies in the catering sector by applying Likert scale surveys and through in-depth interviews, it has been concluded that there is influence of cost, volume and utility analysis on the impact of profitability in Metropolitan Lima, year 2020. / Tesis

El objetivo del presente trabajo de investigación es plantear una alternativa saludable a la problemática de alimentación que vive nuestro país. En la actualidad existen empresas dedicadas a ofrecer productos como detalles, arreglos y regalos para cumpleaños, aniversarios o simplemente el deseo de sorprender al ser querido, estos productos tradicionales como los chocolates, dulces y pasteles si bien son deliciosos cuentan con una gran cantidad de carbohidratos, azúcares, grasas saturadas y otros componentes que son perjudiciales para la salud a largo plazo. En principio Disfrutame.Com se enfocará en los NSE “A”, “B” y “C” para ambos sexos y edades entre de 20 y 50 años con ingresos económicos estables que prefieran la alimentación saludable o para personas que desean realizar un cambio en sus hábitos de alimentación. En base a esta problemática y encontrando una necesidad insatisfecha en el mercado actual nace Disfrutame.Com quien elaborará arreglos 100% saludables hechos a base de frutas. Además, estos detalles podrán ser personalizados al gusto de los clientes y elaborados por personal altamente calificado. Para dar inicio al proyecto se debe considerar una inversión inicial de S/ 72 mil soles, de los cuales el 85% será financiado por los accionistas y el 15% restante por una entidad financiera, resultado de las proyecciones a 5 años tenemos un VPN del FCLD de S/ 3.7 millones de soles, con un COK de 10.04% y una TIR de 188.94%. La recuperación de la inversión total se da dentro del primer año de operaciones. / The objective of this research work is to propose a healthy alternative to the food problems that our country is experiencing. Currently there are companies dedicated to offering products such as details, arrangements and gifts for birthdays, anniversaries or simply the desire to surprise the loved one, these traditional products such as chocolates, sweets and cakes, although they are delicious, have a large amount of carbohydrates, sugars, saturated fats and other components that are detrimental to long-term health. In principle, Enjoy Me. Com will focus on the SES "A" "B" and "C" for both sexes and ages between 20 and 50 years with stable income who prefer healthy eating or for people who want to make a change in their eating habits. Based on this problem and finding an unsatisfied need in the current market, Enjoyme.Com is born, which will prepare 100% healthy arrangements made from fruits. In addition, these details can be personalized to the client's taste and prepared by highly qualified personnel. / Trabajo de investigación

The thesis deals with the elaboration of a business plan for setting up a catering company. In the theoretical part is described the theoretical starting points, which is further used to develop the business plan. The practical part is an analysis of the current market situation, business plan and financial plan.

This diploma thesis deals with suggestions for improving the services of Hotel U Labutě in Žďár nad Sázavou. It is a small hotel with a number of competitive hotels. An important part of the work is an analysis of the current condition of the hotel and proposals for solving specific shortcomings found during the analysis. The purpose of the proposals is mainly to improve the quality of the services provided and increase the attendance of the hotel restaurant.

The diploma thesis deals with the design of a new building for a children's sanatorium with speleotherapy in Ostrov u Macochy. Site is located in the valuable landscape of the Moravský kras nearby Císařská jeskyně, which is used in the healing process. The sloping plot is oriented to the southeast and offers optimal sun conditions. The designed building enters the existing terrain with respect and uses its natural slope. The sanatorium has three receding floors, their green roofs smoothly merge into the terrain. The building includes all required facilities - clinic, education, catering, speleology locker room, accommodation, administration, technical facilities, club rooms and games rooms. The construction system of the building is a combined brick and monolithic skeleton. The basic idea was playfulness and dynamism, simplicity of shapes, easy orientation in space and a terraced solution with ecological aspects of the design.

The aim of this study is the design of Yacht club. The building is situated on a building estate No. 1303/3 of the Kozmice land registry in the recreational premises at the lakefront of „Hlučínské jezero“. It is placed next to the flooding line which is also considered in the project. The building is divided into three operational parts – the hotel, the catering establishments (restaurant) and the area primarily destined for holding conferences and workshops. The hotel is designed to accommodate thirty-two people, the capacity of restaurant is forty-two and conferential area is suitable for forty people at the most. Yacht club is designed as four-storey building with a flat grassed-covered roof. With regard to the foundation conditions, the building is found on piles. The structural part of walls is partly from CLT panels and partly from reinforced concrete which increase the stiffness of the building. The external cladding of the hotel consists of wooden blocks creating ventilated facade, while the rest of the building is rendered.

The thesis deals with the issue of enhancing the quality of providing services at a real hotel in Telč, the Vysočina Region. The hotel is in need of certain adjustments in purpose to improve current services. When processing this thesis I delt with factual economic, operating and technical figures connected to the latest economic activity of the hotel. In the proposal part I presents series of suggestions that could recondition provided services, and therefore, draw attention of more customers. It is indisputable that a considerable amount of money would be necessary to invest first. However, the returnability should bring overal effect in prosperity of the whole hotel.