Abstract This study examines the relationship between perceived brand fit, perceived risk, perceived value and intention to purchase in the context of co-branded hotels and restaurants. Today’s market contains many products and services that can look very similar, and companies use co-branding of their products to make them distinctive from other products on the market. A better understanding of consumer behaviour and attitude to co-branding may improve restaurant profitability and hotel occupancy. One important question to be considered is what determines consumers’ willingness to purchase in co-branded hotel and restaurants? In spite of a number of research papers on hotel-restaurant co-branding written in recent years, previous academic studies have not addressed the relationship between co-branding of hotels and restaurants and intention to purchase. The aim of this research is to examine how the relationship of brand fit, risk and value relate to intention to purchase, and to do this three research questions and eleven hypotheses are proposed. A previous study by Boo and Matilla (2002) has proposed a conceptual model of hotel-restaurant brand alliance strategies, relating management strategy characteristics and consumer characteristics with the consequences of perceived brand fit. The present study develops this existing model by examining the components of brand fit that determine consumer intention to purchase. The study investigates three main areas: firstly, it examines the relationship between perceived brand fit and intention to purchase in terms of perceived fit (overall), complementary fit based on product usage and product goal, and transferability fit based on service quality. Secondly, it examines the relationship between perceived risk and intention to purchase in terms of personal characteristics including risk-taking behaviour and self-confidence; uncertainty of loss including financial loss, time loss and physical loss, and, performance risk. Thirdly, it examines the relationship between perceived value and intention to purchase in terms of perceived brand image, perceived quality and perceived sacrifice, based on monetary and non-monetary price. A quantitative approach involving survey of hotel guests has been employed with data collected in four and five star hotels in Bangkok and Pattaya, Thailand from August to September 2008. A survey questionnaire was administered to guests and a total of 511 completed responses were collected. The data analyses performed using a standard multiple regression method, a paired sample T-test, a chi-square test and a multiple response technique. The results indicate that the model of perceived brand fit in this study has two key components which positively influence a consumer’s intention to purchase. Firstly, the perceived fit (overall), and, secondly, complement fit based on product usage and product goal. Furthermore, for the perceived risk model the finding also indicates two key components which positively influence a consumer’s intention to purchase. The first component is uncertainty of loss in terms of financial, time and physical loss. The second component is performance risk in terms of product and service performance. Lastly, the results indicate that the perceived value model revealed three components which are positively related to consumer’s intention to purchase. The first component is perceived brand image, the second component is perceived quality, and the last component is perceived sacrifice in terms of both monetary and non-monetary price. The conceptual framework developed and tested in this study can be used as a guideline to enable an appropriate co-branding marketing strategy to be developed.

The topic of the diploma thesis assignment is the elaboration of an architectural study of a selected building - a hotel, from a pre-diploma project of an urban solution of the Sports and Recreation Resort Králíky okr. Ústí nad Orlicí. The content of the building consists primarily in accommodation in **** hotel rooms for 60 beds. The hotel also has a restaurant with a terrace, with a capacity of 100 seats, from which there is a view of the surrounding countryside and the Hedeč Monastery, which is located on top of the hill. There is also a wellness hotel with a sauna world, a gym, a massage room and a small shop with ski equipment.

The subject of my thesis is project of mountain hotel. The building is designed as a detached house. The estate is situated in central part of the town Dolní Morava. The building has three above-ground floor and one underground floor. The roofing is solved by the flat roof.

The subject of the master thesis is a new hotel building. The hotel is a three-storey, non-basement building with a flat roof, which serves for temporary accommodation for 42 guests. On the first floor is a restaurant with all necessary facilities for guests and staff, lobby with a reception and a small shop. The other two floors are designed to accommodate guests. The hotel is based on foundation passports. The vertical load-bearing structures are made of ground brick blocks. They are insulated by contact insulation system ETICS. Horizontal structures are made of prestressed ceiling panels. Part of the master thesis is thermal engineering assessment, fire safety solutions and assessment in terms of acoustics and daylight. The master thesis contains a drawings and technical documentation.

The topic of the diploma thesis is the design of a representative building of the Nikolsburg winery, which decided to get rid of the role of mediator of the grapes supply for another winery to produce its own wine. This building is to house a four-star hotel for thirty people, a tasting room with a view of the barrique barrels, a restaurant for forty people and a small wellness area. This newly designed building is located in the outskirts of Mikulov between the nature reserves Turold and Růžový vrch. The basic concept was created depending on the slope of the terrain and the orientation to the cardinal directions. I also tried my best to take advantage of attractive views and limit the view of the technical zone, which is located southwest of the plot. The façade made of ceramic fittings from the Flexbrick company helps me with this intention. An important expressive element of the building is the division of the last floor with hotel rooms, which are oriented to the surrounding landmarks - Mikulov with the Holy Hill and Růžový vrch.

Abstract The subject of the thesis is architectural study of the Winery hotel Hrůdek with a salon of wines, with a wellness and with a congress centre. The locality of the local name of Hrůdek is situated north of the Velké Pavlovice municipality, at a small hill behind the Upper Fishpond, in place of a former henhouse. The building site, owing to its uphill position, provides admirable view of the Trkmanka stream valley. The object designed is separately standing and due to its emplacement it creates an outstanding view point of neighbourhood. The object is designed in such manner tat it would fit together with the surrounding landscape. There are applied natural materials as wood, stone. Mass of the building is divided into two objects, A and B, connected by means of a subbasement. The public outdoor areas are fixed between these buildings and are terraced. From the upper terrace there is situated entrance into the building A with the reception desk, restaurant, congress hall and wellness. We can get into the building through the connection corridor in the subbasement or from the upper terrace. In the B building B there is situated accommodation of the **** standard. Then leaseable wine-cellars and a wine bar accessible from the lower terrace. The object layout is interestingly solved. Such layout offers to the visitor countless interesting sights and views of the surrounding landscape. Keywords: Winery hotel, wine salon, wellness, congress centre, restaurant, wine-cellars, presentation of wines, tasting cellars

Целью исследования является выявление особенностей и проблем в работе с персоналом на предприятиях общественного питания при отелях. Исходя из поставленной цели, в данной работе решаются следующие задачи: дать определение понятию «управление персоналом»; определить цели управления персоналом; рассмотреть теоретические аспекты основы системы управления персоналом на предприятиях общественного питания; посмотреть и изучить организацию системы управления персоналом ресторана Тенет; посмотреть и изучить процессы отбора, методы оценки, адаптации, аттестации, мотивации персонала в ресторане Тенет; определить проблематику в управлении персоналом в ресторане Тенет. В выпускной квалификационной работе используются следующие методы исследования: аналитический, метод системного анализа, контент-анализ. Данная работа состоит из двух глав, введения и заключения. В первой главе рассмотрены и описаны процессы управления персоналом и их теоретические аспекты, кадровая политика в мире. В данной главе дипломной работе мы узнали, что управление персоналом: конкретное воздействие на определенную группу людей, которые осуществляют свою трудовую деятельность в организации; данное воздействие тесно связано непосредственно с целями и задачами организации; воздействие и управление стимулирует движение трудовых ресурсов, а также регулирует их рациональное использование. В каждой организации управление персоналом происходит по определенным факторам: набор персонала, развитие персонала, мотивация и стимулирование, управление карьерой, управление текучестью кадров. Во второй главе рассмотрена организационная структура ресторана Тенет. Проведен анализ деятельности службы, управления персонала, выявлены недостатки и достоинства. Рассмотрены 5 сегментов управления персоналом. В целом можно сделать вывод, что управление персоналом в ресторане Тенет эффективно, за исключением некоторых факторов таких как, управление текучестью кадров и мотивация и стимулирование сотрудников. Были предложены методы как улучшить эти процессы. В заключение в дипломной работе было выявлено, что цель управления сотрудниками в ресторане состоит в том, чтобы мотивировать их на предоставление Гостям качественного обслуживания. А это невозможно без соответствующей координации действий сотрудников, мотивации и формирования корпоративной культуры. Необходимо уметь правильно управлять персоналом на предприятиях, чтобы сотрудники были заинтересованы в данной сфере и делали так, чтобы услуги, предоставляемые предприятием были производительными, эффективными, качественными. / The purpose of the study is to identify the features and problems in working with personnel at catering establishments at hotels. Based on this goal, the following tasks are solved in this work: give a definition to the concept of "personnel management"; define the goals of personnel management; to consider the theoretical aspects of the basis of the personnel management system in public catering enterprises; to see and study the organization of the personnel management system of the restaurant Tenet; to view and study the selection processes, methods of assessment, adaptation, certification, staff motivation in the Tenet restaurant; to define the problematic in personnel management in the Tenet restaurant. In the final qualifying work, the following research methods are used: analytical, system analysis method, content analysis. This work consists of two chapters, an introduction and a conclusion. The first chapter examines and describes the processes of personnel management and their theoretical aspects, personnel policy in the world. In each organization, personnel management occurs according to certain factors: recruitment, personnel development, motivation and incentives, career management, personnel turnover management. The second chapter examines the organizational structure of the Tenet restaurant. The analysis of the activities of the service, personnel management, identified disadvantages and advantages. Considered five segments of personnel management. In general, we can conclude that personnel management in the Tenet restaurant is effective, with the exception of some factors such as personnel turnover management and employee motivation and incentives. Methods have been proposed to improve these processes. In conclusion, in the thesis it was revealed that the purpose of managing employees in a restaurant is to motivate them to provide guests with quality service. And this is impossible without appropriate coordination of employees' actions, motivation and the formation of corporate culture. It is necessary to be able to properly manage personnel at enterprises so that employees are interested in this area and do so that the services provided by the company are productive, efficient, and of high quality.

This thesis deals with designing a wine hotel for Nikolsburg winery in Mikulov. The goal was to design a hotel which incorporates storage and processing of wine, while complimenting the surrounding vineyard landscape. The site is situated between nature reserves Turold nad Růžový vrch. The main focus of the design was to allow for the best possible view of surrounding vineyards, Mikulov Chateau, Basilica in Svatý kopeček and Turold nature reserve. The work centers around 4-star hotel able to accommodate 30 people, which includes a restaurant, small wellness for hotel guests and suitable technical facilities. Additionaly, the building is equipped for clean wine production (fermentation, pressing, aging, bottling, labelling, storage and expedition) and features a degustation room. Basic concept of the hotel was derived from the slope of the terrain, viewing axes and geographic orientation. There is a number of terraces symbolizing moravian hills covered by vineyards, which offer guests unobscured view of the surrounding landscape (and investors vineyards). The whole operation of the hotel has to do with winemaking as is seen in the building design. Vertical features of the facade represent rows and vertical poles in vineyards.