Maitinimo įstaigų veikla yra gana specifinė, todėl jų veikloje kylančioms problemoms spręsti reikia specializuotos programinės įrangos. Lietuvoje yra galingų programinių paketų, skirtų stambių maitinimo įmonių verslui kompiuterizuoti. Tačiau smulkios įmonės nepanaudoja visų tokios programinės įrangos galimybių, be to, ji nėra tiksliai pritaikyta tokių įmonių specifiniams poreikiams, tačiau jos kaina yra gana aukšta ir ne visada prieinama smulkioms įmonės. . Taigi šio magistro darbo tikslas - Sukurti specializuotą sistemą, kuri būtų pritaikyta konkrečioms užduotims spręsti, t.y. sukurti smulkios maitinimo įmonės veiklos duomenų analizės IS (informacinę sistemą), maksimaliai panaudojant esamą techninę ir programinę įrangą ir neinvestuojant daugiau materialinių išteklių. . Taikant šiuolaikines technologijas, ji leistų palengvinti maitinimo įmonės vadovaujančiam personalui jų veiklos baro apskaitos, duomenų analizės ir kontrolės funkcijas. Programinės įrangos pagalba darbuotojai galėtų žymiai greičiau ir paprasčiau: 1. vesti kasdieninę maitinimo įmonės produktų bei grynųjų pinigų apyvartos apskaitą; 2. užpildyti reikiamus atskaitomybės dokumentus, 3. paskaičiuoti patiekalų savikainą bei pardavimo kainą; 4. sudaryti ir naudotis receptų aprašų ir produktų normų jiems pagaminti duomenų bazę, 5. gauti ataskaitas apie produktų ir grynųjų pinigų apyvartą per norimą laikotarpį, 6. parengti atskaitomybės dokumentus kontroliuojančioms organizacijoms. Taigi bendras šio darbo tikslas -... [toliau žr. visą tekstą] / Catering service is rather specific, that‘s why to solve arising problems special software is needed. In Lithuania there are powerful software packets, assigned to computerize business of big catering enterprises. However, small enterprises don‘t apply such software, besides it isn‘t adapted to specific needs of such enterprises. What is more, the price of it is rather high and not always affordable to small enterprises. Therefore, the aim of this graduation dissertation is to create a specialized system , adopted to solve specific tasks, that is to create data analysis IS (information system) of a small catering enterprise, maximizing the usage of available hardware and software and not investing any more material resources. Applying modern technologies would allow to ease the brief accounting, data analysis and control functions for the leading executives of the enterprise. With the help of the software, workers could more quickly and easily: 1. keep the everyday count of products of the catering facility and cash circulation; 2. fill in the documents of accountability; 3. calculate the base and sale price ; 4. make and use recipe and product norm database; 5. get reports about product and cash circulation during the desirable period; 6. get ready the documents of accountability for supervisory organizations; therefore the general aim of this work is to create work record and analysis software for a catering enterprise.

Diss. Uppsala : Univ., 2004.

This thesis consider the use of organic products in spa facilities in South Bohemian Region and assess a regional supply of organic food. Results were obtained through primary and secondary data. Secondary data was provided by the study of literature and the subsequent creation of a literature review. Primary data were obtained in a questionnaire survey and structured interviews.

The diploma thesis deals with care for seniors in accommodation facilities and catering establishments of tourism. It clarifies concepts such as perception of seniors, seniors and their lifestyle, seniors as a market segment, their requirements for standard tourism services and tourism trends of seniors. For the research itself, 7 hotels in the Czech Republic with food service were selected. For the supply-side research, a managed interview method was used. For the research on the demand side, the questionnaire survey method was used.

The main objective of this work was through the analysis of supply and demand for tourism services to define the role of tourism for the site. Secondary objectives were to the impacts of tourism on local development. Further highlight the importance of registration destination on the list of UNESCO and to suggest ways to increase traffic to destination. The paper presents proposals to improve the supply of, and practical application of one of the proposals. The conclusion summarizes the results and the objectives of the work.

The thesis deals with the suggestion of the business concept of accommodation in Netolice. Secondary data and the data obtained questionnaire survey, controlled conversations, self-examination analysed the area, market, market opportunities, accommodation and catering facilities and visitors to the area and became the essential starting point for the processing of a business concept of accommodation category pension, whose main idea is to 100years the tradition of local railway lines.

The master thesis focuses on the analysis of conditions and subventions for entrepre-neurs in the service sector in Třeboň. The main target of this thesis is to draft a business plan for catering facility Bistro u Kapra, by analyzing the market conditions, the internal business envi-ronment and the elaboration of the complete documentation with regard to the target group, the cycle tourists. The aim is to build on the successful history of the family business, to draft a new conception in reaction on the actual situation by using the per-sonal know-how of the environment as well as to use the findings from the bachelor thesis of the author, so that the business plan can be realized in the future.

Approaches to nourishment and eating habits are formed from early childhood under the influence of family lifestyle, gradually together with the influence of school and society where a child grows. Healthy lifestyle should systematically address all children during the whole school attendance, adequately to their age and needs. Comprehensive link between theoretical and practical influencing of pupils in subjects Human and Health and Education to Health with the possibility of link to school canteen. Then we will be on the good way to cooperation of all the involved parents, healthcare staff, teachers and school canteens leading to the common goal, which is GOOD HEALTH. The aim of the thesis was to assess the role of a children nurse in school environment, namely in school catering. The research tried to analyse catering standards for pupils of primary schools and to find the experience and satisfaction with school catering among parents and to map approaches of children of lower and higher level of primary school to school canteen meals. Quantitative and qualitative research was applied to the thesis. Data collection was performed by means of questionnaires for parents and children from the 3rd to 9th grades and focus group among children of the 1st and 2nd grades of primary school in Jindřichův Hradec. The questionnaires were processed and statistically evaluated by SPSS programme. We applied Parkinson's chi-squared test, a paired sample t-test for graph and table outputs. The focus group was performed in classrooms and in the canteen during break and during lunch at presence of a teacher and the vice headmistress. The research sample consisted of parents of children attending primary school in Jindřichův Hradec and pupils of the 1st to 9th classes of the same school. School catering, which is a frequent topic among professionals as well as the wide public in the whole Czech Republic and the results of our research are obviously an exception. Analysis of catering standards has shown that parents can only partially participate in preparation of menus, as they partially participate in financing of school lunches. From observation of 1st and 2nd class children we have found that children of this age are affected by the social environment they are in during the day. We have found that nearly all the children are satisfied with their meals. Pupils of 3rd to 9th classes formed another group. They commented and assessed canteen meals, where our sample differed from the other researches within the whole Republic. Satisfaction with canteen meals did not substantially differ with age as we expected. The research into satisfaction with school meals among parents has shown that parents of elementary school children are more satisfied that those of the higher level children, so the satisfaction among parents differs between the lower and higher primary levels. The research points out the connection of educational and healthcare systems, that there would be a place for a children nurse in this community, who operated in the school healthcare service before privatization of primary healthcare and still successfully operates there in many countries. It is necessary for community nurses to implement, lead and coordinate the care and for their care to be perceived as legitimate and essential in all spheres. The research results were requested by the vice headmistress of the school in Jindřichův Hradec in advance for possible correction of school catering and they might be also presented at seminars or conferences focused on nutrition and healthy lifestyle of children.

The aim of this master thesis is to analyze and evaluate the introduction of registration of sales in catering and accommodation services in the South Bohemian Region. On the basis of the findings, it is recommended to prepare recommendations for updating the registration of sales (EET) system. This thesis is based on the primary data obtained through the questionnaire survey, which took place between December 2017 and March 2018. The information source was business people of accommodation, catering and hospitality situated in the South Bohemian Region. Respondents were often addressed by e-mail. The questionnaire survey focused on the opinions to the EET before and after its introduction, satisfaction with the material-technical equipment supplier, the resulting complications and the monthly costs associated with the operation of the EET. In addition, three research questions were developed, which were evaluated from the results of the questionnaire survey The questionnaire survey showed that most of the entrepreneurs with their equipment supplier were satisfied. Due to the costs and complications associated with EET, entrepreneurs have not changed the opinion to EET and is still negative.

Atualmente, percebe-se que algumas unidades hospitalares, preocupadas com as constantes mudanças no mundo globalizado, onde a demanda está em constante evolução, aplicam em suas organizações os procedimentos da organização hoteleira, com o objetivo de atender o paciente com maior qualidade. Este estudo teve por objetivo avaliar o modelo de gestão da hospitalidade hospitalar implantado em um Hospital localizado em uma cidade da Serra Gaúcha, e descrever o nível de satisfação dos pacientes em relação aos serviços prestados nessa organização. O método de pesquisa aplicado, face ao problema e aos objetivos, foi de caráter descritivo, de corte qualitativo. No estudo, empregou-se a pesquisa bibliográfica, entrevista estruturada com os coordenadores e gestores de áreas, entrevistas semiestruturadas com os pacientes internados atendidos através de convênios e particulares, e observação direta realizada no Hospital. Os aspectos levantados evidenciaram que os pacientes entrevistados possuíam um conhecimento limitado sobre o conceito de qualidade de serviços. O resultado também sugere que os gestores reavaliem o conceito e as estratégias praticadas para prestar um serviço com qualidade, levando-se em conta a importância da hospitalidade no ambiente hospitalar. / Submitted by Marcelo Teixeira (mvteixeira@ucs.br) on 2014-06-03T17:06:37Z No. of bitstreams: 1 Dissertacao Nandri Candida Strassburger.pdf: 1271472 bytes, checksum: 42a24415bf2124fdee90e6cfceabdc13 (MD5) / Made available in DSpace on 2014-06-03T17:06:37Z (GMT). No. of bitstreams: 1 Dissertacao Nandri Candida Strassburger.pdf: 1271472 bytes, checksum: 42a24415bf2124fdee90e6cfceabdc13 (MD5)