The aim of this thesis was to create a business plan for the establishment of cafes and determine whether it would be better to lease or operate the café. The thesis is divided into theoretical and practical parts. The theoretical part describes business, profile businessmen and business women and the various components of a business plan. The practical part consists of the actual business plan and components defined in the theoretical part. In the end, the reader learns whether is better to run or to lease the cafe.

Acompanha anexo / Orientador: Jorge Sidney Coli Jr / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciencias Humanas / Made available in DSpace on 2018-07-24T05:02:04Z (GMT). No. of bitstreams: 1 Pedroso_MarialiceFaria_M.pdf: 13770635 bytes, checksum: 68854569a8bfdec6fda376c6f52b8982 (MD5) Previous issue date: 1998 / Mestrado / Mestre em História

Orientador: Decio Azevedo Marques de Saes / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciencias Humanas / Made available in DSpace on 2018-07-13T21:16:29Z (GMT). No. of bitstreams: 1 Moraes_PlinioGuimaraes_M.pdf: 6005725 bytes, checksum: 25dc84505fbd32fff9b5701ccc046d1a (MD5) Previous issue date: 1987 / Resumo: Esta Dissertação de Mestrado se preocupa em captar o "modus atuandi" da burguesia cafeeira do "Oeste Paulista", no período que vai de 1889 a 1919. Assim sendo, parte dos conceitos de "complexo cafeeiro" , "bloco cafeeiro regional", "região" e "fração de classe social", procurando descrever de que forma surge em são Paulo -- sede do capitalismo brasileiro -- uma determinada fração de classe dominante. Esta, atuando com racionalidade empresarial, chega a exercer a hegemonia a nivel nacional, estando suas congêneres de outros estados sempre atreladas aos seus ditames ¿Observação: O resumo, na íntegra poderá ser visualizado no texto completo da tese digital / Abstract: Not informed. / Mestrado / Mestre em Ciência Política

Orientador: Jose Roberto do Amaral Lapa / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciencias Humanas / Made available in DSpace on 2018-07-17T00:16:28Z (GMT). No. of bitstreams: 1 Pereira_JoseFlavio_M.pdf: 5189424 bytes, checksum: 8952433ee0b7cd3fe2bac913ac8c06ba (MD5) Previous issue date: 1984 / Mestrado / Mestre em História

Orientador: Roberto Herminio Moretti / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-20T00:53:34Z (GMT). No. of bitstreams: 1 Gloria_MariaBeatrizdeAbreu_M.pdf: 7775276 bytes, checksum: d5a76e445af39ce61ca60f1663287d67 (MD5) Previous issue date: 1982 / Resumo: A concentração de extrato de café por osmose inversa foi estudada a nlvel de laboratório, visando um melhor conhecimento do comportamentoe da qualidade do extrato de café assim concentrado. Extrato de café, fornecido por indústria de café solúvel a 200Brix, foi utilizado neste processo. Foram estudados os efeitos de pré-tratamento aplicado na matéria prima anterior ao processo de concentração quando se constatou ser de grande importância a filtração do extrato. Ensaios de concentraçãoforam efetuados em regime de recirculação variando-se: tipo de membrana (acetato de celulose e polieteramida), pressão e temperatura de operação. Taxas de concentração e permeação, foram analisadas em cada um dos experimentos realizados. Após cada operação, foram feitos testes de limpeza e higienização da membrana, verificando a eficiência de agente de limpeza e higienização quimicos. Os concentrados e permeados resultantes de cada experimento, com as variáveis acima estabelecidas,foram analisados quanto a Brix, pH, acidez, sólidos solúveis e sólidos totais, cinzas, ferro, potássio, magnésio, cálcio, sódio, cafeína, açúcares totais, viscosidade, cromatografia em fase gasosa dos aromas no espaço livre do recipiente com o extrato de café. O produto final foi submetido a avaliação sensorial com referência a sabor e preferência. A membrana de polieterarnida foi considerada melhor que a de acetato de celulose por possibilitar maior:remoção de água, rejeição de sólidos solúveis, resistência mecânica, pode ser usada numa faixa menos ampla de pH e temperatura o que permite melhores condições de sanificação. O extrato foi concentrado até 420Brix (pela membrana de polieteramida e suas qualidades sensoriais foram significativamentemenos danificadasquando comparado com extrato original. As condições ideais de operação foram consideradas: 56,25 kg/cm e temperatura de 12 C. Com o uso da osmose inversa, o uso de derivados de petróleo seria reduzido na indústria de café solúvel e energia elétrica seria então usada. Isto traz a boa chance da osmose inversa ser também um processo alternativo mais econômico, desde que não há mudança de fase da água. A agua é removida em seu estado liquido, o que exige menor gasto em calorias / Abstract: The eoneentration of eoffee extract hy reverse osmosis was studied in laboratory seale with the nurnose obtaininq better knowledge of its behavlor and quality. The Coffee extraet ( 209 Brix ), provioed by an Instant Coffee Industry, was used. The effeets of pre-treatrnents applied to the raw material prior to the eoneentration process were studied and filtration was observed to play an important role in the processo Coneentration assays were done by reeirculation systems where type of rnernbrane (cellulose acetate and polyeter arnioe- TFC) , pressure and ternperature were studied.Coneentration and perrneation rates were analyzed in each of the experiments performed.The resultinq eoneentrates and perrneates from eaeh experirnent were analyzed for: Brix, pU, total aCidity, soluble and total solids, ash, iron, potassiurn, magnesium, ealeiurn, sodium, eaffeine, total sugars, viseosity, volatiles by gas ehromatography. The eoneentrateo produet was sensorily evaluat ed with referenee to flavor and preferenee. The TFC mernbrane gave better results with respect to: water removal, soluble solids rejeetion, nechanieal resistanee, resistanee to pH and temperature ehanqes and sanitation eonditions. The extraet was concentrated up to 4?9 Drix, which 1mproved its quality and flavor. The ideal operatinq conditions were found to be: pressure of 800 psi and ternperature of l29C. By using reverse osnosis, the consumption petroleum derivatives in the Instant Coffee Industry will be reduced and electrical energy used instead. Reverse osmosis is also a more econonical alternative process because there is no water phase change. Water is removed in its liquid state, which reduces the heat energy required. / Mestrado / Mestre em Tecnologia de Alimentos

The diploma thesis deals with elaborating a real business plan to set up a cafeteria in TŘEBÍČ STOP SHOP shopping centre. The thesis has four parts. In the first part are define problems and objectives. In the second are contains the characteristics of the business plan and theoretical resources in business area. In the second part the market is analysed based on marketing survey and competition analysis. The project part is the result of the two previous parts. It is a complex and realizable real business plan.

The diploma thesis deals with the creation of a business plan for the establishment of a cafe offering breakfast in Zbýšov. The theoretical part deals with the description of basic concepts and starting points for establishing a company in the field of cafe, used standard analysis of strategic planning and business, including the structure of the business plan. The analytical part of the thesis includes the analysis of field, external and internal environment. The aim of the analyzes is to identify and evaluate the key factors for selecting a suitable strategy for a start-up company. The chosen strategy is elaborated in the draft part and is further elaborated into partial parts of the business plan.

The diploma thesis is focused on creating of a small cafe in Česká Třebová. The proposal for foundation of the new cafe is based on theoretical knowledge and analysis. Surveys and financial part of the project are described in details. In conclusion, the thesis contains draft of business plan for successful establishment of the business.

The final master´s thesis handles design of the new multifunctional building Children's center in the city of Uherský Brod. The building is located near the city park. The proposed building combines the function of teaching children's pool, cafe and nursery schools. The building has two floors in the pool hall one floor and part basement. The roofing of the building is realized as a single-flat roofs. The single-storey part is a green roof. Part of the project is a detached building pram. Parking for eleven cars is placed in front.

This master thesis is concerned with the business plan of establishing a small cafe. Based on the critical analysis of the risks, marketing research, market analysis and survey solutions, this thesis is aiming to suggest a specific plan according to which it would be possible to establish the small cafe and get a monetary value for the investor as a consequence.