The goal of this thesis is to create a business plan for a Vietnamese restaurant and assessing the feasibility of its implementation, economic effectiveness and commercial viability. The business plan includes the main characteristics of the business aim. This thesis also concerns market and environmental analysis, marketing plan, financial analysis, and also business risk analysis.

The subject of my theses is the analysis of employees' satisfaction in a concrete company. The goal is to discover weaknesses in this area through a survey on employees' contentment and consequently creating a concept of how to improve current status in particular areas. The theoretical part includes specification of basic terms, clarifies importance of research of employees' contentment and presents results from other surveys. It also deals with particular elements of staff contentment and specifics of work in restaurant facilities. The practical part shows the application of theory into the business practice through actual research of employees' contentment in the restaurant XY. The survey focuses on employees' reflection in respect of selected areas of their work contentment. It uses a questionnaire and interview as research methods. The final output of the theses consists of recommendations and suggestions which should increase staff contentment in the chosen restaurant.

The aim of the thesis is to create a business plan for starting a restaurant. The business plan is to fill the gap in the market of the restaurants with healthy eating in the district town Pelhřimov. The theoretical part deals with processing a business plan and describes the strategic and economic analysis, on whose basis comes in a practical the evaluation of the business plan and the development of the business plan. There will be used PESTLE analysis, Porter's five forces model, risk analysis and SWOT analysis in the thesis. The main part is the compilation of the financial plan of the restaurant, which allows assessing the feasibility and viability of the business plan. The financial plan is complemented by the most important financial ratios, resulting from the financial analysis.

Services are becoming increasingly important. Almost two-thirds of the world’s total economic output is accounted for by services. Moreover, the leisure services industry is one of the fastest growing industries around the world. The global growth rate was more than 6% per year in the last five years. The global leisure services industry is expected to be worth $3.4 trillion by 2010, with a growth rate of 6.1% for the 2005-2010 period. Marketers should focus on value-creating processes that involve customers as co-creators of value, because marketers cannot create or deliver customer value alone. Therefore, assessing consumers’ value perceptions can provide informative feedback that marketers can use to adjust their market offerings and meet consumers’ needs and expectations more effectively. This replication study investigated the application and relevance of Petrick’s (2002:119) SERV-PERVAL scale as a measure of consumers’ perceptions of service value in mid-scale restaurants. The SERV-PERVAL scale measures five dimensions of perceived value, namely perceived quality, emotional response, monetary price, behavioural price and reputation. The results should assist marketers to decide how best to influence overall value perceptions and favourable behavioural intentions amongst target markets through understanding how consumers make purchase decisions based on their perceptions of value. First, a conceptual framework of the relationships between perceived value and its antecedents and consequences was synthesised from the leisure marketing literature. Then the study surveyed students at the University of Pretoria and asked them to report their perceptions of a dining experience at a mid-scale restaurant. Multiple regression analysis was used to analyse the data. Two multiple regression models were tested. The findings provided support for the conceptual framework, as well as evidence for the relevance of utilising the SERV-PERVAL scale to measure the value perceptions of South African restaurant patrons. The significance of the two multiple regression models, analysed in the replicated study, was established. Seven hypotheses were tested. In only two cases, the null hypotheses could not be rejected in favour of the alternative hypotheses. The results of the first multiple regression model indicate that consumers' emotional response is the best predictor of their overall perceptions of value. Thus, mid-scale restaurant managers should enhance the pleasurable attributes of the service experience (e.g., background music; interior decoration and lighting; air-conditioning and scent) in order to enhance the consumer's dining experience. The results of the second multiple regression model indicate that consumers' perceived value is a better predictor of consumers' favourable behavioural intentions than satisfaction. An implication for managers is that they can increase their consumers' perceptions of value by enhancing the pleasurable attributes that consumers' experience, a well as the quality and the monetary price of services as perceived by the consumers. It is also important to maintain the level of the services' behavioural price and reputation perceived by consumers. However, managers need to identify the attributes that add pleasure to their target customers and understand how to employ them effectively. / Dissertation (MCom)--University of Pretoria, 2008. / Marketing Management / MCom / Unrestricted

Implantation of methodologies and tools for the quality and of productivity improvement in industrial and services companies has been growing in order to make possible the obtaining of products and services every better and cheaper. In this survival effort, a lot of companies have been stimulating the engagement of all the areas in adoption of varied strategies that can contribute to make a most competitive organization. One of these strategies is named by Six Sigma. In an uncommon application, it was implemented for optimizing the acting of a great chemical company industrial restaurant placed in São José dos Campos in the state of São Paulo. By the use of a group of indicators for the attendance and analysis of the results of Six Sigma, it was possible to verify if there was or no increments in associated results the administration of restaurant businesses, as well as, to evaluate the effectiveness of the used indicators. The results evidenced won with the use of the strategy Six Sigma, especially concerning to the reduction of costs operation in the restaurant, in function of the wastes reduction or elimination. / A implantação de metodologias e ferramentas para a melhoria da qualidade e de produtividade em empresas industriais e do segmento de serviços tem crescido na medida em que estas procuram viabilizar a obtenção de produtos cada vez melhores e mais baratos. Neste esforço de sobrevivência e crescimento, muitas empresas têm estimulado o engajamento de todas as áreas na adoção de variadas estratégias que possam contribuir para tornar a organização mais competitiva. Uma destas estratégias é conhecida como Seis Sigma. Em uma aplicação incomum, esta foi implementada como meio de otimizar o desempenho de um restaurante industrial de uma grande empresa do setor químico situada em São José dos Campos no estado de São Paulo. Utilizando-se um conjunto de indicadores para o acompanhamento e análise dos resultados do Seis Sigma, foi possível verificar se houve ou não incrementos nos resultados associados a gestão de negócios do referido restaurante, assim como, avaliar a eficácia dos indicadores utilizados. Os resultados obtidos evidenciaram ganhos com a utilização da estratégia Seis Sigma, especialmente no tocante a redução dos custos de operação do restaurante, em função da redução e eliminação de desperdícios.

La compra de comida por internet en el Perú ha aumentado de forma considerable a lo largo de los años. Ello se ve reflejado en que la cultura peruana, lleva a que la población tenga un gran aprecio por los alimentos, considerando así la comida como uno de los mejores momentos del día. Al respecto, hemos identificado que un gran número de personas buscan opciones que les permitan personalizar sus pedidos, ya sea porque tienen alergias, gustos particulares o dietas específicas. Estos clientes suelen expresar su necesidad en los restaurantes, pero estos no siempre son atendidos, lo que genera una oportunidad en el mercado. Para solucionarlo, se creó All In, el primer restaurante en línea, con platillos altamente personalizables y servicio de reparto incluido. Además, All In, incluye la opción de planificar tus pedidos, brindándole al cliente la opción de elegir el día y la hora en la que le gustaría recibir su pedido. Consideramos que, al finalizar el periodo operacional establecido de cuatro años, All In se convertirá en una inversión rentable pues; de acuerdo a los indicadores analizados como VAN, TIR y PRD; contara con un valor actual neto de S/.28153,83, periodo de recupero de la inversión de tres años con seis meses y una tasa interna de retorno de 31%. Estos tres indicadores nos permiten afirmar que nuestro proyecto es viable y brindara una alta rentabilidad a los inversionistas/accionistas, por lo que es recomendable invertir en ello. / The purchase of food online in Peru has increased considerably over the years. This is reflected in the fact that Peruvian culture leads the population to have a great appreciation for food, thus considering food as one of the best moments of the day. In this regard, we have identified that a large number of people are looking for options that allow them to personalize their orders, either because they have allergies, particular tastes or specific diets. These customers often express their need in restaurants, but these are not always served, which creates an opportunity in the market. To solve this, “All In” was created, the first online restaurant, with highly customizable dishes and delivery service included. In addition, “All In” includes the option to plan your orders, giving the customer the option to choose the day and time they would like to receive their order. We believe that, at the end of the established four-year operational period, All In will become a profitable investment, therefore; according to the indicators analyzed such as NPV, IRR and PRD; It will have a net present value of S/.28,153.83, a payback period of the investment of three years and six months and an internal rate of return of 31%. These three indicators allow us to affirm that our project is viable and will provide a high return to investors / shareholders, so it is advisable to invest in it. / Trabajo de investigación

The study deals with the reconstruction and appropriate functional use of the castle in Hrušovany nad Jevišovkou. The castle is conveniently located in the city center but is in a state of emergency and can not be used at present. The design offers a new use of the historical premises of the castle and the whole area. The goal is to make the castle available to local residents and tourists.

The diploma thesis is focused on the quality of provided services of Prometheus Hotel in Brno. This hotel has already provided services of high quality to its customers but it has faced low summer occupancy and a high staff turnover problem. This diploma thesis is based on concrete and real economic, technical and operational data of Prometheus Hotel. The design part presents possible measures that eliminate low occupancy during the summer months as well as high turnover of employees. Other design parts contribute to the overall prosperity of Prometheus Hotel. The implementation of the proposed measures requires a considerable amount of costs, but they should lead to an increase in the services provided throughout the hotel.

The diploma thesis follows the urban planning analysis of the BVV area, which was elaborated in the subject TG02 –Specializovanýateliér. The Diploma Project processes an architectural study of the hotel with a congress center. The request for the proposal was the classification of the building into First Class (**** hotel) according to the Official Uniform Classification of Accommodation Facilities of the Czech Republic, as well as the number of rooms 250. The congressional part should serve more than 2,000 persons. The design responds to the historical urbanism of the BVV area, where it retains and optically complements the view axis to the Z-pavilion. The building also reacts to the height next to the standing mansion. In its close proximity is the lower part of the building with the congress center, the height part with rooms is located on the opposite side, at the sports hall. The object is optically divided into two parts - a lower base and a "growing" height part with room. The congress and the hotel part are optically separated by planing offsets and façade solutions. Lower, congress, part orbit horizontal aluminum lamellas, instead, the hotel creates vertical lamellas. These lamellas serve not only as optical separation but also as shading.

The diploma thesis deals with the design of **** Hotel Hrůdek with Salon of Wines in the locality Hrůdek near Velké Pavlovice. Hrůdek is located at Velké Pavlovice on the Velké Pavlovice - Bořetice bicycle route and it is very good location for tourism. The aim is to design Hotel Hrůdek with Salon of wines with adjoining public spaces near the town of Pavlovice, specifically in the locality Hrůdek. The Wine Hotel is the center of everything. It is associates the customer with vineyard and apricot products. The wine salon serves as a unique opportunity to individually taste any of the stored wines. During the tasting of the visitors, sommelier is available, which provides information on wine and individual wineries on request. The investor plan is to attract visitors to the local specialty called apricot wine. A beautiful, pure apricot aroma returns visitors back to July, until the time of collection of fresh Velvavlovice apricots. The freshness of this apricot wine is underlined by spicy acidity in harmony with a pleasant touch of residual sugar. Thatis why Hotel Hrůdek and Salon of Wines must provide support in the form of good food and quality sleep after a guided tasting for all visitors throughout all the year.