L’objet de cette thèse est d’expliquer la localisation de la gastronomie française àl’aide d’un concept de district gastronomique, en définissant celui-ci comme un typeparticulier de district industriel et / ou culturel. Après avoir construit la notion dedistrict gastronomique, nous en étudions deux formes principales.En effet, nous identifions deux types de districts gastronomiques, selon la provenancedes approvisionnements en inputs gastronomiques (et par conséquent selonle type de patrimoine(s) utilisé(s)) : le district gastronomique s’appuyant sur unpatrimoine gastronomique régional et populaire, symbolisé par le modèle lyonnais ;et le district gastronomique s’appuyant sur un patrimoine gastronomique aristocratique,issu de la cuisine de la Cour, et organisé en fonction du patrimoine culturellocal, basé sur le modèle parisien. L’origine des matières premières nécessaires auxchefs induit des relations différentes avec les patrimoines locaux et une organisationdifférente à l’intérieur du district...Le but de ce travail est de produire une analyse de deux districts gastronomiquesfrançais. Celle-ci pourra ensuite être utilisée pour l’étude d’autres districts, ainsi quepour l’identification d’autres types de districts gastronomiques. / The aim of this Ph.D. Dissertation is to explain the location of the French gastronomyby the mean of the "Gastronomic District" concept, which is a special typeof industrial and / or cultural cluster. After building the concept of "GastronomicDistrict", we study two main forms.We identify two types of gastronomic districts in France, by source of supply ofgastronomic inputs - and consequently the type of heritage(s) used - : "the gastronomicdistrict based on a regional and common gastronomic heritage" symbolisedby the model of Lyon, and "the gastronomic district based on an aristocratic gastronomicheritage, derived from the Court cuisine and organized by the local culturalheritage" illustrated by the Parisian model. The origin ofraw materials needed forChefs induced a different relationship with the local heritage and a different organizationwithin the district...The purpose of this work is to produce an analysis of two French gastronomicdistricts, which can then be used for the study of other districts and to identifyother types of gastronomic districts.

Thèse de doctorat--Histoire et civilisation--Ecole des hautes études en sciences sociales, 2003. / Bibliographie p. 431-457.

This thesis is focused on an interesting and dynamic form of business, called franchising. For the purpose of explanation of this form of business purely Czech company The PUB Franchising s.r.o. has been selected. This company is the owner of the gastronomic franching concept The PUB Pilsner Unique Bar. This thesis not only illuminates the franchising business as such, but analyzes and proposes a strategy to facilitate the future development of the concept The PUB in the Czech Republic but also abroad. The analysis uses tools such as the SWOT analysis and focuses on the analysis of marketing tools used in the company. The aim of this thesis is to propose concrete measures to positively affect franchise business of selected company.

Reproduction de : Thèse de doctorat : Sociologie et Anthropologie : Lyon 2 : 2003. / Titre provenant de l'écran-titre. Bibliogr.

In this thesis, I am doing the cultural analysis of culinary programs on home cooking. Specifically, the Czech programs Dita P. Diary, Carolina, The Home Cook, When Dad Cooks, Boys in Action and Cheap and Tasty with Lada Hruska. At the same time this work briefly presents the context of British culinary programs. The aim is to deduce what values the Czech programs can transmit to viewers. Inspiration in this respect draws upon cultural texts dealing with food / tv studies mentioned in the introductory part of the thesis. In the last part of the thesis it occurs that a particular aspect of the programs is too broadly defined. As a result only very general characteristics of values presented in the analysed programs could be deduced.

Development of Certification Systems in Tourism. Diploma thesis. Brno: Mendel University, 2015. In this diploma thesis, there are compiled issues in tourism that aim at the impact on the environment, quality of services, marketing communication, certification systems and benefits of certifications in the context of permanent sustainability. Furthermore, three selected certification systems in tourism are analysed with the emphasis on experience gastronomy and bike touring. Based on the consumer survey and personal interviews with the providers in tourism, the contributions of the certifications have been assessed and new proposals for future progress have been made.

No description available.

Saaty method is an advanced method of paired comparison method. The decision-maker first, the preferential relations pairs of criteria and the size of this preference. The size of the preferences expressed by the score of the selected point scale (see Table 27, s.39). In this step, described the decision maker obtains the matrix size preferences, or if the Saaty matrix. The weights of the criteria in the Saaty method can provide exact and aproximativními procedures. Due to the complexity and software complexity of exact methods in this thesis will be devoted to procedures aproximativním. Estimates of the weights of the criteria can be obtained by adding the elements in each row of the matrix and dividing their sum. The determination of the individual lines are estimates of the weights of the relevant criteria.

The aim of this thesis is to determine the current situation of gastronomy in the Czech Republic, in particular the use of marketing tools in the field of gastronomic services. The theoretical part deals with the characteristics of gastronomy, the definition of terms, the awareness of the formation of gastronomy and its evolution in time. Specifies marketing, gastronomic services and describes the various components of the marketing mix. It also defines the services of caterers and basic regulations for gastronomic operation. The analytical part describes the czech gastronomy development, analyzes individual marketing tool in the field of gastronomic services and the major gastro projects, events and culinary guides. The conclusion summarizes lessons learned and proposes the basic starting points to improve the current situation on the catering services market.

The aim of the dissertation titled the issue of tertiary education in the fields of hospitality and gastronomy is to justify a cultural and social importance and need for developing disciplines - Hospitality and Catering at the college/university level. Sub-objectives judge the current state of professional education in the studied area. The main output is the concept of professional standards in defining key competencies and sample profile of a graduate of bachelor and master study programme of the examined field. The combination of several methods and techniques was used for the processing of this study - a comparison of higher education environment in the analysis field in the Czech Republic and Europe, including survey results from 556 respondents, observation and personal interviews. Results of the evaluated analysis and synthesis helped to formulate conclusions. The educational model for higher levels of hospitality and catering allows modifications within the study program - with regard to the requirements of professional environments. Based on survey results, it was defined competencies of graduates, which are required by employers of surveyed industries. Key competencies are derived from social and interpersonal skills, empathy, motivational skills, communication skills, multicultural...