Abstract and faculty adviser information are not available for this thesis.

In typical restaurant recommendations, knowledge-based methods are used most often and do not take advantage of personal historical data. In this thesis, we are going to make some improvements to the Chicago Entrée restaurant recommender system. We will exploit the historical data and propose a weighted similarity approach to combine heuristic similarity with tag similarity between restaurants. Also, we show an improved way to mine the semantics of user behaviors using heuristic metric. These proposed approaches are evaluated by the comparison of three different pairwise approaches to learning to rank (LTR) in matrix factorization and five classic recommendation algorithms. The result shows that the combinatorial similarity outperforms the heuristic similarity on the precision, recall, F-score, and mean reciprocal rank.

Analysis of competetion

The aim of this diploma thesis is to build a business plan to establish a restaurant and verify the reality of this project. The work is divided into two parts, theoretical and practical. The theoretical part is aimed at a general practice, how to create a business plan. Filling the second part is itself a business plan restaurant bar fit with the analysis of the market environment, financial plan, marketing plan and product description provided services.

The aim of this thesis was to create a business plan that will help in achieving the objectives in the gastronomy field. The theoretical part describes the various parts of the business plan.Practical section describes a specific business plan for the Family Restaurant in Humenné.

The goal of this thesis is to elaborate a business plan which will specify a spotted business opportunity in opening a restaurant. The thesis is divided into two basic chapters. The first chapter is theoretical and describes aspects of business and the method of writing a business plan. The second chapter is practical and includes the actual business plan for establishing a restaurant in Prague 8 -- Karlín. Key parts of this business plan are executive summary, competition analysis and financial plan. The thesis should provide a framework for possible realization of the business plan and discover financial aspects of establishing a restaurant.

The goal of this master's thesis is to elaborate a business plan of a newly established limited liability company - Reclu s.r.o. that plans to carry on an Italian restaurant, La Bisteccheria, located in Prague 10. The business plan should serve for verification of this project's feasibility. The thesis consists of theoretical and practical parts. The theoretical part introduces the definition and types of small and middle enterprises and also explains the terms that generally relate to business activities. Further, the final section of the theoretical part includes a detailed description, purpose, implication and structure of the business plan. The practical part of this thesis focuses on the business plan of Reclu s.r.o. itself including all the essential sections. The fundamental components of the business plan of Reclu s.r.o. comprise a description of the company, its key representatives and the product. The business plan further contains environment analysis, marketing, sale and HR strategy. An estimated financial plan for the first five years of the business activities constitutes the final section of the thesis and is elaborated for three different scenarios of potential enterprise's development: realistic, optimistic and pessimistic option.

Prof. F.J. Herbst

The thesis presents a general examination of Engel, Blackwell and Miniard's model of consumer behavior, elements of consumer behavior, consumers' attitudes towards health and nutrition issues, and practical application of those findings in development of marketing strategy and tactics for new restaurant concept located in Bratislava, the capital city of Slovak Republic and focused on professional and recreational athletes. This thesis shows main characteristics and specifications of consumer behavior. It describes relations and psychological motives that exist between human sensory systems and consumers' purchasing process. Thesis is based on comparison between theory and reality in consumer behavior. The main aim of this work is to build a basis for development of comprehensive marketing strategy for FitHouse RestaurantsTM, a newly established restaurant concept aimed to provide proper nutrition for professional and recreational athletes. Partial aims of first - theoretical part are to examine consumer behavior and specify consumer's purchasing process in several steps. Second -- research part aims to identify elements that influence consumer decision-making process and attempts to put them in perspective of a consumer opting for healthy lifestyle. It further aims to understand consumer through author's own online survey on sport, nutrition and attributes of an ideal restaurant for healthy lifestyle. Third - practical part presents framework for development of real marketing strategy for FitHouse Restaurants based on results and findings acquired in first and second part of the thesis. It presents ideas and tactics that will help FitHouse Restaurants attract enough customers and succeed on market.

Diploma thesis describe business plan - how to run a restaurant. It is focused on the sense of enterpreneurship and describes the structure of business plan, financial analysis of future company and psychological and philosophical aspects of modern ditet. The author deeply thaught about modern diet and try to describe future direction in Czech Republic and describe project of restaurant Stolovna "From farm to table" according to choosen strategy. The aim of this work is to make a guidebook for enterpreneurs, who wants to open their own restaurant or to change the current method of operation. The attention is focused on the new concept of restaurant "From farm to table" which begins to be very popular in Czech Republic. Author takes this thesis untraditionally and penetrated in secrets of business through foreign experience in London and through interviews with front gastronomical leaders in Czech Republic.