Ancrer le goût comme liant plastique dans un processus artistique et gastronomique, c’est construire la liberté d’un langage surréaliste, transposant et faisant exister le gustatif comme émotif et motif graphique. Points, lignes, couleurs sont offerts au spectateur dans la jouissance esthétique d’une dégustation. Manger l’art invite à redéfinir l'essence de la gastronomie, une esthétique du goût dans le champ des arts plastiques. Je vous propose une entrée plastique pour saisir l'art culinaire et inversement une entrée gustative pour apprécier l'art. Des fonds noirs de Francisco de Zurbarán, aux noirs torréfiés de Michel Bras, comment traduire la sacralisation du goût comme expérience sensible de l’ordre du plastique et de l’esthétique au sein d’une démarche artistique ? Du concept à la pratique participative, l'espace-assiette devient espace architectural et en définitive espace gourmand. L'espace architectural étant le moteur des projets plastico-gastronomiques, c'est à partir du corps de l’espace que les installations comestibles sont créées, afin que la gourmandise, concept imaginaire et impalpable se concrétise en œuvre d'art totale. Chair d’une couleur intime, la gourmandise se révèle dans l’incorporation d’une offrande à partager. / Introducing taste as a fine art ingredient in the artistic and gastronomic process is a way of building a free and surrealist language, by which the gustatory becomes a graphic pattern. Dots, lines, colors are given to the viewer as an aesthetic and pleasurable tasting. Eating art invites you to redefine the essence of gastronomy and the aesthetic of taste in the field of fine art. It is an artistic starter to understand culinary art, and a culinary starter to appreciate fine art. From Zurbaran dark backgrounds to Bras roasted blacks, how to translate the (sacralisation) of taste as a sensitive, aesthetic and artistic experience? From a concept to a shared practice, the space-plate becomes an architectural space and, finally, a gourmet space. The architectural space being at the start of the artistic and gastronomic projects, the edible installations are created from the (space body/structure), so that the “gourmandise”, an immaterial and imaginary concept, takes shape in a total art work.

The aim of the thesis is to analyze supply and demand for healthy food in restaurants of two Czech cities, Praha and Ostrava. In the thesis there are defined basic terms related to food establishment and healthy food as a part of healthy lifestyle. There is introduced Czech gastronomy and its history. Diploma thesis also refers to typical Czech habits and frequent eating mistakes from healthy nutrition point of view. The research is focused on analysis of selected Czech restaurants' offer. There is included an interview with nutritional consultant and a survey, which is concentrated on demand for healthy food in Czech restaurants. Last chapter is devoted to final overview of the issue as well as to the suggestions for improvements.

The diploma thesis "European legislation in tourism and gastronomy" summarizes legislative changes related to the Czech Republic after joining the European Union. In the theoretical part is examined in detail the structure of the European Union - the EU Treaty, the EU Institutions and the executive, legislative and judicial power. The practical part describes the changes in legislation and their impact on the tourism and hospitality sector. The thesis assesses the pros and cons of the new legislation and the effect of how new directives and regulations affected the activities of the Czech operators of restaurants and hotels.

The diploma thesis focuses on description and analysis of the current situation on the market for franchise companies. Namely the conditions for cooperation, currently offered by the operators of the franchise concepts in the gastronomy field. For clarification, the work is divided into several chapters depicting the main aspects of franchise business, to which should pay attention every potential franchisee. The introduction summarizes the main characteristics of the franchising, focusing on characteristics of the franchise business, franchising forms available on the Czech market and advantages and disadvantages of operating on both parts. As following, there are discussed financial and tax aspects of the franchise businesses in the Czech Republic and the available options for financing the enterprises. There is a chapter also devoted to possible pitfalls of franchising and a conflict from the perspective of the competition laws. The next section of this thesis focuses on analysis of the advantages of franchising in terms of gastronomy, putting an emphasis on the main factors affecting the franchisees, such as support for the franchisee, franchise fees, return on investment, length of the contracts and franchise expansion strategy of the concepts. The last chapter of the analytical part of the diploma thesis is devoted to practical example which purpose is to compare the profitability of the two possible options of entrance to a gastronomic franchise concept. The conclusion is dedicated to a summary of the overall profitability of franchise business in general and specifically in the selected area. Furthermore, all the introductionary-defined hypotheses are either verified or disapproved.

The topic of the thesis is creating a business plan for a theme restaurant in the town of Zlín, the concept of the restaurant being a steak restaurant in North American style. The thesis consists of two parts - theoretical and practical. The theoretical part starts with addressing issues connected with the entrepreneur and entrepreneurship briefly and goes on to analyze the essence of the business plan and the principles which should be followed when drawing a plan up. Last but not least follows the suggestion of an appropriate structure for the business plan including the description of its individual parts. The practical part of the thesis presents the business plan for a theme restaurant. The business plan was written for the purpose of the founder, who is also the author of the thesis.

Restaurants, bars or cafés will always serve as places for social interaction and so they are an essential part of human life. In each country around the world, it is a place for meeting people and communication. The mission of Storyous company is to help its clients to create a pleasant atmosphere in their food service business by providing next generation POS system not only in the Czech Republic but also in Poland. The company has already experience with the electronic sales reporting that brings considerations about another international market for its expansion. The aim of the thesis is to analyze the Italian market, mainly the sector of gastronomy services and qualify and quantify the customer base in Italy. At the same time, the structure of competitors along with a brief sample of them will be introduced. The timing for the Italian market entry, the gross initial costs and the rate of product adaption will be discussed on the basis of PEST analysis and Porter Five strenghts model analysis. In the conclusion author of the thesis recommends further steps for more detailed analysis.

The aim of this Thesis is to point out the negative and positive aspects of marketing in gastronomy. Especially in marketing communication, pricing and creating of united corporate identity. The work consists of research, including expert's and customer's views. The core research concerns the motivation of culinary schools students to study and work in this field. Practical examples are primarily focused on sales promotion, media relations and processes that should be followed in café industry. The conclusion summarizes the key findings of all research undertaken.

The main aim of this thesis is to examine the implementation of the project Czech Specials in practice and analyze offer of regional specialities in the Central Bohemian region through the comparison of the product of certified and non-certified restaurants. The theoretical part deals with the importance of restaurant services, gastronomy, gastronomic tourism, quality, and marketing. The content of the work is also characteristic of the region of Central Bohemia, the historical development of regional gastronomy and specifications of traditional regional specialities of the region. The fourth chapter introduces the project Czech Specials and represents the results of the carried out survey of certified restaurants. In the final chapter the author deals with the analysis of the offer of non-certified restaurants in Kutná Hora, and performs a comparison of their product with the product of certified restaurants. Finally, it presents the findings of an interview on the topic of regional gastronomy and project Czech Specials with the owner of the non-certified restaurant in Kutná Hora.

This study deals with creating suggestions for extension of gastronomic services in the IMPERIAL CATERING, company. It describes and analyses gastronomy and the business environment in which company operates. It also tries to find ways of improving services and that way to establish and improve the company’s position on the market.

À l’heure où les débats politiques se cristallisent autour du multiculturalisme, de la peur de la mondialisation et des récentes arrivées de migrants, ceci dans une Europe qui développe un repli sur soi, il semble important de redonner une profondeur historique aux échanges de toutes sortes entre les différentes rives de la Méditerranée. La cuisine en tant qu’objet d’analyse montre comment différents pays ont pu s’influencer mutuellement culturellement au point qu’il est difficile aujourd’hui de déterminer exactement l’origine d’une recette. Cependant, il existe toujours des résistances à certains traits culturels de l’Autre et ceci se voit à travers les habitudes alimentaires. Ce travail de recherche étudie les relations gastronomiques entre la France et le Maroc en utilisant le paradigme du transfert culturel. Il montre comment un aliment ou une recette passe ou non les frontières (culturelles et géographiques) et pourquoi. Pour cela, trois contextes ont été définis. La colonisation provoque une des grandes « rencontres » ayant marqué les deux sociétés jusqu’à aujourd’hui. L’alimentation est en effet au cœur des rapports de pouvoir en contexte colonial. Le deuxième facteur de la « rencontre » entre ces deux sociétés est le phénomène migratoire. Après avoir déterminé ses propres stratégies pour se nourrir lui-même en tant qu’individu, le migrant a un rôle dans les transferts culturels gastronomiques entre son pays et la France, notamment lorsque l’on sait que le secteur de l’alimentation est choisi par beaucoup de migrants marocains pour s’installer en France. Le migrant a un rôle d’innovateur en matière gastronomique pendant que l’on voit aussi évoluer les pratiques des sociétés française et européenne au regard de cette migration. En somme, à travers les pratiques alimentaires, les notions d’intégration, d’assimilation et d’acculturation sont réinterrogées. La recherche se termine enfin par une vision d’ensemble qui est celle de la mondialisation et de la volonté politique du Maroc d’utiliser ses ressources d’ordre gastronomique pour se placer sur la scène internationale. / At a time when political debates are crystallizing around multiculturalism, fear of globalization and furthermore the recent arrival of migrants in a Europe which is developing a withdrawal into itself, it seems important to restore some historical depth to the exchanges between the various shores of the Mediterranean area. Food as an object of analysis shows how different countries have so much culturally influenced one another that it is difficult today to determine exactly from where does a recipe comes. However, there is still resistance to certain cultural traits of “the Other” and this is reflected in one’s eating habits. This research studies the gastronomic relations between France and Morocco using the cultural transfer paradigm that shows how recipes could or couldn’t cross borders (in the cultural and geographical meaning) and why. Three context typologies have been defined. Colonization causes one of the great "meetings" that have marked the two societies until today given that in a colonial context food is in the center of power relations. The second factor of the "encounter" between those two societies is the the context of international migration. Migrants and immigrants have a role in cultural gastronomic transfers between their origin country and France, especially because it is chosen by many Moroccan migrants to settle in France by opening restaurants. The migrant has a role of innovator in gastronomic matters while we also see evolving the French and European companies practices towards this migration. Briefly, through eating practices, notions of integration, assimilation and acculturation are re-examined. Finally, the research concludes with an overall vision of globalization and Morocco's political will to use its gastronomic resources to position itself on the international stage.