The Master's thesis deals with the translatological aspects of multilingual menus in the context of Czech culture. The theoretical framework of the thesis offers several approaches to the topic: cultural, sociological, marketing, terminological and linguistic. Empirical research focuses on the Czech - French language-pair. The study maps online accessibility of French language menus in Prague's restaurants, compares their accessibility to those in other languages and analyses the quality of French translations. The crux of the study is an analysis of various strategies for translating Czech gastronomic terms into French, including adaptation, exoticization/naturalisation, and explication, among others. The analysis is based on Skopos theory and the pragmatics surrounding the supposed receiver of the final text. The study also concentrates on culturally specific terms (Czech specialties, French specialties, third country specialties) and the effect of non-native translators on the quality of the menu.

Diploma thesis deals with optimal capital structure of enterprise operating in food industry. Optimal capital structure is suggested in relation with long term planned investments. Thesis provides evaluation of financial situation of the enterprise. Than strategical analysis is done, in which investment project is evaluate. The output of strategical analysis is prognosis of revenues. On basis of it is complied long term financial plan of the enterprise followed by proposal optimal financial structure.

Gastronomy market offers the wide spectrum of services in various restaurants in a variety of ways with a different quality. For a long time gastronomy has required the stabilization of rules and basic principles of service provision. At the same time gastronomy gains respect and enhances branch business reputation. It was the main reason for meeting the first active enterprisers with the vision of improvement conditions in the market and establishing particular associations. These aims (half of the 20th century) have always persisted and extended more closely to membership. Reasons for entering these organizations are different, the ability to utilize maximum of possibilities is not given to everybody so that the ideas of association differ. Acquired benefits are proportional to managerial skills to use the possibilities which association platform provides. I pay much attention to the development of conditions within the period of 20 years. More closely I deal with current trends and problems which gastronomists face every day. My recommendation is based on facts recognizing and on my analyse.

The basic aim of this thesis was a discovery of new trends in gastronomy and their use in contemporary life. Especially, how people react to the modern trends, what are their claims and what measurement they apply or accept them. How they perceive {\clqq}experience gastronomy``, what they prefer and whether they are satisfied or not.

The subject of this master thesis is analyzes of how small and medium companies work, describing the theoretical approach to business plan and its implementation into practice for future company providing services of "home cook". In the first part of this work the importance of small and medium companies is demonstrated, the entrepreneur is defined and theoretical knowledge of writing a business plan is described. In the second, practical, part is this theory applied into practice. In the end, the whole business concept feasibility is evaluated.

Analysis of competetion

The thesis deals with local food and gastronomic traditions, which are one of the most important aspects of promoting tourism in the regions. In the theoretical part of the thesis are clarified selected terms of culinary tourism and gastronomy, further the term of economic localization is explained in general and in relation to regional food, while this section maps the specific forms of support for local food in the Czech Republic. The practical part focuses on the analysis of specific gastronomic project: Ochutnejte Moravu, which focuses on regional Moravian cuisine and supports the promotion of regional food production by organizing of cultural events. The results are summarized in the final evaluation of economic impact of regional gastronomy consequently is proposed harness the potential of regional products in the renewal of local traditions.

The aim of the thesis is to create a business plan of Cafe in Prague with glutein-free products only. The thesis is divided into two parts. There are described fundamental terms in the theoretical part such are entrepreneurship, specifics of entrepreneurship in gastronomy, business plan and marketing methods used in business plan. The second part of the thesis contains business plan of the Cafe including financial plan. Business plan is used as an analysis for possible success of the Cafe.

This thesis deals with the edible flowers, their contained substances and favourable influence on people. According to the fact that there exist a broad scale of edible plants and flowers, several of them were chosen for this thesis. Their characteristic and usage - not just in gastronomy - is described in a theoretical part. The theoretical part also includes further familiarisation with substances contained in the flowers, such as primary and secondary metabolites. In practical part, there are given examples of chosen restaurants, which are using edible flowers and products of them in their operation. The results of gauging the contained substances in individual plants are elaborated and graphically evaluated. There is also introduced an example of the popularization of chosen species at the occasion of an exhibition 'Sping on the plate' on Rybniční chateau in Lednice.

The purpose of this diploma thesis is to create business plan for establishing an entire new business on gastronomy. Fundamental of this propsal is analysis and determination of conditions for business establishing, whereas the emphasis is placed on market segmentation and targeting the right group of consumers. The outcome is whole process for business opening, including marketing strategy, financial strategy and evaluation of business success assumption.