The main aim of the thesis was the analysis of the services provided in the spa home TOSCA in Karlovy Vary. After that the evaluation of customer satisfaction with the services provided. and it was ascertained their interest in the expansion of services. The thesis was based on the study of literature, the practical part of this thesis was based on the survey and direct interviews on their basis was proposed service innovation.

This thesis is based on the needs of effective management of restaurants. This topic is very comprehensive and consists of issues stemming mainly from theories of management, economics and psychology. On the basis of needs, the thesis deals with optimization of management process in a selected organization. The main objective of this thesis is analysis of products and management methods in the restaurant Beer factory in comparison with competing products of restaurants and clubs followed by recommendations to optimize business interactions and proposals for the development of the product based on surveys and structured interviews. To achieve the main goal, three partial objectives were established. These goals are directed to the understanding and evaluation of the current situation of activities in three areas: the management of human resources, inventory management, and quality management.

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.

This thesis deals about problems of eating and risks associated with it, which in this work are mainly overweight and obesity. It is focused on the adult population, especially the population of children and adolescents. The theoretical part deals with the importance of eating, essential nutrients, nutrition of school-year childre, catering to primary schools. A large part is devoted to overweight and obesity, as a large, ever-worsening problem of civilization. Two objectives have been determined: 1. To map food varieties at the students of two selected primary schools in České Budějovice, 2. To map the occurrence of obese children and children of overweight at selected primary schools in České Budějovice. For the development of practical quantitative method was used when the data collection were used two questionnaires. One questionnaire was anonymous routing for pupils. The second questionnaire addressed to schools, which monitored the menu options catering to primary schools. The research was conducted in March 2013 and the data was processed graphically and in tabular form in MS Excel. Data for the evaluation of hypotheses were statistically processed. Two hypotheses have been set. H1: In the ninth classes will be statistically higher difference of students overweight and obese than in sixth grade in selected schools. H2: The environment of selected primary schools contributes to overweight and obesity among their students. The results show that the prevalence of overweight and obesity among pupils sixth and ninth grades is not statistically significant difference. Furthermore, the results can be seen that the school environment is not conducive to the occurrence of overweight and obesity in selected primary schools. This work can be used as supplementary study material for similar problems and also as a tool for setting preventive measures in selected primary schools to prevent the rise in overweight and obesity among their students.

There is proposed the business concept of accommodation and catering facility, which corresponds with the specific customers' requirements in the diploma work.

Atualmente, percebe-se que alguns hospitais procuram transformar sua imagem, deixando de ser um espaço de doença e sim um ambiente de saúde. Existem similaridades de serviços entre hotel e hospital e a implantação dos conceitos de serviços de hotelaria hospitalar pode ser relevante. Com o objetivo de verificar se as condições de estrutura e atendimento dos setores relacionados à hotelaria hospitalar são determinantes na escolha de um hospital pelo paciente, foi realizado um estudo de caso no Hospital Divina Providência. Para tal, estas condições foram analisadas através de aplicação de questionários aos pacientes e acompanhantes, entrevista com gestores do hospital e observação direta nos setores relacionados à hotelaria hospitalar. Este trabalho constata que a influência do médico é determinante na escolha de um hospital, porém, a estrutura e o serviço de atendimento de hotelaria hospitalar também são relevantes neste processo. / Submitted by Marcelo Teixeira (mvteixeira@ucs.br) on 2014-05-21T17:47:59Z No. of bitstreams: 1 Dissertacao Gilberto D da Rosa Junior.pdf: 2084752 bytes, checksum: 2617065afc5084d3bda670c08a93348a (MD5) / Made available in DSpace on 2014-05-21T17:47:59Z (GMT). No. of bitstreams: 1 Dissertacao Gilberto D da Rosa Junior.pdf: 2084752 bytes, checksum: 2617065afc5084d3bda670c08a93348a (MD5) / Currently, is possible understand that some hospitals to turn his image, leaving to be an area of disease but rather an environment of health. There are similarities between the hotel and hospital services and the implementation of the concepts of hospital catering services may be relevant. In order to ascertain whether the conditions of the estructure and service sectors related to the hospitality of the hospital are decisive in choosing a hospital by the patient, a study was conducted in the case of Divine Providence Hospital. To this end, these conditions were analyzed through application of questionnaires to patients and associates, interviews with managers of the hospital and direct observation in sectors related to hospitality hospital. This study finds that the influence of the physician is crucial in choosing a hospital, but the estructure and service organization of hospitality hospital are also relevant in this process.

Atualmente, percebe-se que alguns hospitais procuram transformar sua imagem, deixando de ser um espaço de doença e sim um ambiente de saúde. Existem similaridades de serviços entre hotel e hospital e a implantação dos conceitos de serviços de hotelaria hospitalar pode ser relevante. Com o objetivo de verificar se as condições de estrutura e atendimento dos setores relacionados à hotelaria hospitalar são determinantes na escolha de um hospital pelo paciente, foi realizado um estudo de caso no Hospital Divina Providência. Para tal, estas condições foram analisadas através de aplicação de questionários aos pacientes e acompanhantes, entrevista com gestores do hospital e observação direta nos setores relacionados à hotelaria hospitalar. Este trabalho constata que a influência do médico é determinante na escolha de um hospital, porém, a estrutura e o serviço de atendimento de hotelaria hospitalar também são relevantes neste processo. / Currently, is possible understand that some hospitals to turn his image, leaving to be an area of disease but rather an environment of health. There are similarities between the hotel and hospital services and the implementation of the concepts of hospital catering services may be relevant. In order to ascertain whether the conditions of the estructure and service sectors related to the hospitality of the hospital are decisive in choosing a hospital by the patient, a study was conducted in the case of Divine Providence Hospital. To this end, these conditions were analyzed through application of questionnaires to patients and associates, interviews with managers of the hospital and direct observation in sectors related to hospitality hospital. This study finds that the influence of the physician is crucial in choosing a hospital, but the estructure and service organization of hospitality hospital are also relevant in this process.

This diploma thesis deals with the marketing strategy of a selected company. The selected company is a catering facility called Labyrint CBR (a restaurant, a café and a bar), which was situated at the square of Přemysl Otakar II. in České Budějovice. The theoretical part consists of two chapters. The first one deals with the term strategic marketing and the phases of the process of the design of the marketing strategy. The second chapter deals with the specific features of the services and the sector of catering and hospitality, which affect the design of the marketing strategy, and then it deals with the specifics of the marketing in this branch. The practical part deals with the analysis of the reasons of the failure of the company Labyrint CBR and the design of a suitable marketing strategy and marketing mix, which - in case of their well-timed implementation - should have saved this company.

The main goal of this diploma thesis is to perform an analysis on how dining needs of mature travellers are accomodated by chosen service providers. Based on the analysis the thesis evaluates the ability of the providers to individually tailor their services to mature guests. Subsequently, certain proposals for improvement are formulated. The analysis is performed on the four providers: an international cruise line specialised in elderly travels and three hotels situated in Prague. The thesis is composed of four parts. The first two parts serve as an introduction to the segment of mature travellers - their needs are identified and explained, also their travelling motivations are revealed. Last two parts are devoted to analysis of the services, summarization of the results and improvement proposals.

The dissertation is about position of gastronomy services in tourism. It conductes a survey of catering services in the Czech Republic. It describes the relation between marketing and catering services. The aim of the dissertation was a research of consumer behaviour in ethnic restaurant. On the basis of results of marketing research were made suggestions to improvement.