La gastronomie et l'onomastique n'ont encore jamais fait l'objet d'étude, de manière conjointe, d'un point de vue linguistique. L’objectif de cette thèse est de proposer un point de départ à une réflexion sur la structure, la nature et la place du nom propre dans la gastronomie française. Pour ce faire, après avoir exposé les différentes problématiques liées à la définition des concepts de gastronomie et de nom propre, nous avons réalisé une synthèse des principaux éléments théoriques qui servent de base à la recherche sur les noms de plats, tant sous un angle linguistique, historique qu’artistique ou législatif. La nécessité d’effectuer une distinction entre appellation culinaire et dénomination gastronomique selon la place qu’occupe le nom de plat sur un axe nom propre / nom commun s’est vite imposée et pour vérifier dans quelle mesure les types de noms propres dans les noms de plats sont conditionnés par le contexte, deux sortes de corpus ont été constitués. Sera d’abord traitée l’évolution du nom propre dans la gastronomie à travers le prisme de la norme dictionnairique au cours des 70 dernières années, au moyen d'une comparaison lexicographique des deux éditions du Larousse Gastronomique (1938 et 2007). Pour ce faire, une catégorisation des noms propres relevés dans le corpus a été établie. Dans un deuxième temps, la place des noms propres dans un corpus témoignant de l’usage a été examinée, en rassemblant des menus de restaurants parisiens ainsi que des dépliants publicitaires de la restauration livrée. / Gastronomy and onomastics have never previously been the subject of a joint study from a linguistic point of view. The objective of this thesis is to provide a starting point for research on the structure, nature and place of proper names in French gastronomy. After considering the various problems related to the definition of such concepts as gastronomy and proper name, we achieved a synthesis of the main theoretical elements that form the basis for research on the names of dishes from a linguistic, artistic, historic or legislative perspective. Then, a distinction was made between culinary denomination and gastronomic designation in relation to the place of a dish name on a proper name / common name axis, although the separation between the two poles is sometimes blurred and cannot be considered to be strict. Two kinds of corpus are established in order to verify that the types of proper names in gastronomy depend on the context where dish names originate. First, the evolution of the proper name in gastronomy over the past 70 years is studied from a normative perspective through the lexical comparison of the first and the latest editions of the Larousse Gastronomique (1938 and 2007) and the establishment of a categorization of proper names. Second, proper names in a corpus reflecting the use was examined using Parisian restaurant menus and flyers advertising for food delivery. The comparison of the results for the two types of corpus will shed light on the differences, both quantitative and classificatory, in the use of proper names in a normative or in a creative context.

This thesis deals with the general problems of management of service quality in gastronomy. The main aim is to formulate recommendations for three selected catering facilities from Brno using quality management tools. In the solution is used GAP model and SERVQUAL method to evaluate the quality of services and comparison of quality management tools such as corporate standards, HACCP, ISO standards and EFQM for the purposes of catering facilities. Enterprises are suggested recommendations for reducing quality GAPs. They are also determined the advantages, disadvantages and recommendations to modify SERVQUAL method.

The thesis deals with the application of regional foods, their use in gastronomic restaurants and their share of the importance of tourism. Major emphasis is placed on research into how big motivation users of dining restaurants and whether the current menu includes traditional regional foods and local culinary specialities. The theoretical part is introduced such as gastronomy and tourism related issues. It is also presented as an example of individual projects, which are implemented in the Czech Republic and organizations that are engaged in the catering industry. The practical part is focused on the mindset and motivation of people in a matter of culinary tourism and the current choice of fine dining restaurants. Results are presented for clarity in graphs and tables.

This diploma thesis focuses on the possibilities of using local, traditional and unusual recipes in the region of Podorlicko and if this recipes can get through the menus in the local restaurants. The thesis is divided into two main sections, the theoretical and the practical one. The first part concentrates on theoretical background, basic information about food and gastronomy in general, how globalization affects the development of the regions, on the sustainability of farming in the regions, on the innovations, on the theory of transition, the brief history about Czech gastronomy and Czech cooking books as well. It also mentions one of the most famous Czech cook of the 19th century of Mrs. Magdalena Dobromila Rettigová who in Podorlicko especially in Rychnov nad Kněžnou spent the best part of her life and wrote here a cook book which was called Domácí kuchařka aneb pojednání o masitých a postních pokrmech pro dcery české a moravské. This book became a bestseller of the 19th century and was published for another following 100 years. The second part, the practical one represents a sociological research which was conducted through a several research techniques such as questionnaire survey, study of documents, interview and focus group. By using these techniques were investigated information concerning the collection of special and traditional recipes for this area Podorlicko, if residents of Podorlicko know these kinds of recipes, if these recipes can be offered on the menus in local restaurants, if the owners of the restaurants could be willing to offer these kinds of dishes on the menus more frequently than before.

The presented thesis deals with food and beverage section of Wellness Hotel Frymburk. The aim of the thesis is to analyze product of food and beverage section of Wellness Hotel Frymburk, comparasion with dining facilities in the selected area. An important goal is also a reccomendation for the further development of the product the studied hotel. Also will be inquired customer satisfaction with the current state of the service provided in this thesis. They will be also consulted on the opinions of management at current issues. In this thesis will be solved particulary the issue of regional gastronomy and employees in food service.

This thesis is based on the needs of effective management of restaurants. This topic is very comprehensive and consists of issues stemming mainly from theories of management, economics and psychology. On the basis of needs, the thesis deals with optimization of management process in a selected organization. The main objective of this thesis is analysis of products and management methods in the restaurant Beer factory in comparison with competing products of restaurants and clubs followed by recommendations to optimize business interactions and proposals for the development of the product based on surveys and structured interviews. To achieve the main goal, three partial objectives were established. These goals are directed to the understanding and evaluation of the current situation of activities in three areas: the management of human resources, inventory management, and quality management.

The presented thesis deals with the business concept of selected tourism facilities in Marianske Lazne. The first sub-objective will be analyzing the current situation on the market of gastronomy in Marianske Lazne. The second sub-objective will present an overview of the tourist in the selected area and then describe a profile of a potential guest. According to gathered information there will be made the theme restaurant up.

Le degré d’excellence atteint tant au niveau esthétique que technique par la cuisine savante dès la seconde moitié du 17ème siècle, doublé d’une capacité à créer et/ou à interpréter des œuvres originales, permet de faire passer la cuisine du rang d’activité domestique et artisanale au rang de pratique professionnelle artistique. La question de la construction des œuvres dans l’art culinaire contemporain français est abordée sous l’angle du processus de production. Les lectures analytique et experte de l’offre alimentaire figurant dans les cartes des restaurants tri-étoilés au guide Michelin et les entretiens biographiques, montrent que le processus de production des œuvres culinaires varie en fonction de la socialisation professionnelle, de l’histoire de vie, et des interactions nouées avec le monde de l’art culinaire dans une arène gastronomique. La manière dont les chefs agrègent ces éléments caractérise leur production artistique (interprète vs créateur – localisé vs non localisé). De plus, le type culinaire des chefs (conservateur/avant-gardiste) semble être en lien avec leur type de signatures esthétiques. L’apport théorique de ce travail pourrait contribuer à définir un espace social qu’on pourrait appeler « espace social gastronomique ». Cet espace social gastronomique permettrait de dégager les dimensions de la signature des chefs qui seraient utiles aux scientifiques pour étudier l’art culinaire, aux professionnels pour se positionner « culinairement » et « scénographiquement », aux commentateurs pour disposer de nouvelles catégories d’analyse, et aux formateurs pour initier le public en formation. En cela, cette thèse contribue à thématiser l’art culinaire au sein de la sociologie de l’alimentation. / The level of technical and aesthetic excellence reached by learned cuisine in the second half of the 17th century and the capacity to create novel works and or reinterpret some have propelled domestic and artisanal cooking into the world of artistic professional practice. We have chosen to address the problem of work construction in French contemporary culinary art from the production process viewpoint. The analytical and expert reading of the food offer as evidenced in menus of three-starred restaurants and in chefs’ interviews clearly underlines that the production process differs between chefs since it depends on the professional socialization but also on the chefs’ life history and on their interactions with the world of culinary art in the gastronomic arena. The way chefs aggregate all these elements is the hallmark of their artistic production (interpreter vs creator – national dimension vs terroir-focused). The culinary type to which they belong (conservative/avant-garde) seems to be closely linked to the type of aesthetic signature which differentiates them. The theoretical contribution of this research work may help define some social space that could be referred to as « gastronomic social space ». Such an approach could help outline the contours of the chefs’ signature that might prove quite valuable to the researchers who intend to study culinary art, to the professionals who try to position themselves with regard to « culinary and scenic design », to the reviewers who need an analytical framework and to the trainers who plan to educate the general public. In this respect, this research work can be considered as an asset to incorporate culinary art to the domain of food sociology.

Ce travail s’attache à explorer les représentations narratives et métaphoriques de la table chez des auteurs naturalistes français ou francophones, majores comme minores, dans le dernier quart du XIXe siècle. S’ils ne sont certes pas les premiers à représenter des personnages à table, ces écrivains abordent la thématique alimentaire d’une manière nouvelle, qui suscite nombre de réticences chez leurs contemporains. Accordant une place inédite aux repas dont le nombre et l’importance dans l’économie narrative ne cessent de croître, ils réinvestissent l’acte de manger de sa dimension physiologique et représentent la nourriture dans sa matérialité, jusque dans ses aspects les plus négatifs. La chère infecte et la dyspepsie font leur entrée en littérature, en un temps où le discours gastronomique chante l’hédonisme modéré de la table bourgeoise. Le motif du repas est donc un foyer idéologique permettant d’interroger le modèle alimentaire dominant. Mais il est aussi un champ d’expérimentation littéraire où se projettent et se modèlent les options esthétiques de l’écrivain, lequel apparaît comme un mangeur engagé dans un corps à corps tantôt harmonieux tantôt douloureux avec le réel. Image de la création artistique, le repas romanesque est à la fois le lieu nodal du projet matérialiste de restitution du réel, et celui où le naturalisme explore et dépasse ses propres limites. / This work aims at exploring narrative and metaphorical representations of mealtimes in French or French-language naturalistic authors, whether they be considered major or minor, in the last quarter of the 19th century. Though they were certainly not the first to represent characters partaking in a meal, these writers approached the theme of food in a new way, and this was received with some reticence by their contemporaries. Attributing a new status to meals, the number and importance of which in the narrative grew continuously, they underlined the physiological dimension of the act of eating and represented food in its material dimension, to sometimes negative lengths. Rotten foodstuffs and dyspepsia arrived on the literary stage, at a time when gastronomic discourse was singing the praises of the moderate hedonism of the middle-class table. The motif of the meal was an ideological focal point enabling writers to question the dominant alimentary scheme of things. But it was also a field of literary experimentation where the aesthetic choices of the writer were projected and shaped, the writer appearing as an eater engaged in a sometimes harmonious, sometimes indigestible confrontation with reality. The novelistic meal is an image of artistic creation, both a central point of the materialistic project of the representation of reality and a space where naturalism explored and went beyond its own limits.

The diploma thesis deals with the modern trends in the area of food tourism in terms of starting up business focused on food tours for tourists in Prague. The main objective of the thesis is to analyze food tourism market environment in Prague. Based on that the author will assess whether the new business will be successful on the market. The theoretical part is devoted to the terminology of tourism, gastronomy development and modern trends in supply and demand of food tourism. In practical part of the thesis the author deals with methods of analysis of the market environment. Enterprise´s external environment is analyzed by using PEST analysis, internal environment is analyzed by analysis of competition using Porter´s Five Forces and Strategic Group Map. Finally, the author evaluates results of the survey in order to analyze demand for products on food tourism market.