The subject of this master thesis is analyzes of how small and medium companies work, describing the theoretical approach to business plan and its implementation into practice for future company providing services of "home cook". In the first part of this work the importance of small and medium companies is demonstrated, the entrepreneur is defined and theoretical knowledge of writing a business plan is described. In the second, practical, part is this theory applied into practice. In the end, the whole business concept feasibility is evaluated.

The aim of the thesis is to prepare the business plan of café bar located in the centre of Prague. The whole thesis is divided into two parts. The theorethical part defines structure, content and principles of drawing up a business plan. The practical part deals with description of the company, analysis of its environment, determination of conditions of doing business in this specific area and processing of the financial plan. Financial plan is prepared for three scenarios for the period of three years and it consits of particular Profitability Ratios and Investment Evaluation Methods.

The thesis deals with local food and gastronomic traditions, which are one of the most important aspects of promoting tourism in the regions. In the theoretical part of the thesis are clarified selected terms of culinary tourism and gastronomy, further the term of economic localization is explained in general and in relation to regional food, while this section maps the specific forms of support for local food in the Czech Republic. The practical part focuses on the analysis of specific gastronomic project: Ochutnejte Moravu, which focuses on regional Moravian cuisine and supports the promotion of regional food production by organizing of cultural events. The results are summarized in the final evaluation of economic impact of regional gastronomy consequently is proposed harness the potential of regional products in the renewal of local traditions.

The aim of the thesis is to create a business plan of Cafe in Prague with glutein-free products only. The thesis is divided into two parts. There are described fundamental terms in the theoretical part such are entrepreneurship, specifics of entrepreneurship in gastronomy, business plan and marketing methods used in business plan. The second part of the thesis contains business plan of the Cafe including financial plan. Business plan is used as an analysis for possible success of the Cafe.

En el presente trabajo de investigación desarrollado en la Universidad Peruana de Ciencias Aplicadas a los estudiantes de modalidad PREGRADO, consiste en la aplicación de un plan para la puesta en marcha de un modelo de negocio de cortes de carne especiales para parrillas y complementos empaquetados al vacío. Dentro de los complementos tenemos una selección de salsas gourmet y embutidos artesanales preparado en base a una selección de finas hierbas, de esta manera Paleo Meat brindará una experiencia gastronómica de cortes en carnes y charcutería. Paleo Meat posee como público objetivo a personas comprendidos de 25 a 55 años pertenecientes a un NSE A y B que residan en los distritos de la zona 7 y aledaños en lima metropolitana. En su mayoría pertenecen a la Población económicamente activa. El producto será promocionado a través de plataformas virtuales, es decir, redes sociales como Facebook e Instagram. Así mismo, será comercializado a través de servicio de Courier tales como Rappi, Glovo, Uber Eats u otros. Finalmente, el análisis financiero realizado como estudio de la empresa tenemos un costo de oportunidad del capital (COK) de 11.68%. De esta manera podemos concluir que, el desarrollo de la empresa CARNES Y CHARCUTERÍA SAC es viable económicamente. / In the present research work developed at the Peruvian University of Applied Sciences for undergraduate students, it consists in the application of a plan for the implementation of a business model of special cuts of meat for grills and vacuum-packed accessories. Within the complements we have a selection of gourmet sauces and artisanal sausages prepared based on a selection of fine herbs, in this way Paleo Meat will provide a gastronomic experience of cuts in meats and charcuterie. Paleo Meat has as its target audience people between 25 and 55 years old belonging to an NSE A and B that reside in the districts of zone 7 and nearby in metropolitan Lima. They mostly belong to the economically active population. The product will be promoted through virtual platforms, that is, social networks such as Facebook and Instagram. Likewise, it will be marketed through Courier service such as Rappi, Glovo, Uber Eats or others. Finally, the financial analysis performed as a study of the company has an opportunity cost of capital (COK) of 11.68%. In this way we can conclude that, the development of the company CARNES Y CHARCUTERÍA SAC is economically viable. / Trabajo de investigación

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Omnivorousness, authenticity, and exoticness are frequently discussed topics in food studies. Scholars have engaged with these concepts in consumerism and foodways. However, there is an existing research gap in the perspectives of restaurants on how they interpret these concepts and negotiate them in their daily operations. Using Shanghai as a case study, I examine how restaurant operators in Shanghai understand gastronomic omnivorousness, authenticity, and exoticness and how they employ them in operations to align with consumers’ desires. Do they admit the existence and importance of these concepts, and how do they interpret them? Do they take action on these ideas based on their understanding? If so, how do they employ omnivorousness, authenticity, and exoticness in restaurant operations? Do they construct their restaurants’ culinary identities, and how? I used semi-structured interviews with restaurant operators in Shanghai to investigate how they interpret omnivorousness, authenticity, and exoticness and employ these concepts in operations. The findings reveal that authenticity and exoticness are socially constructed culinary identities, and uniqueness and distinction are the true causes supporting the credibility and popularity of a restaurant. In addition, the study points out another form of omnivorousness in Shanghai, which has not been shown in previous studies. Finally, this research also shows that some factors in operations are not concerned by restaurant operators to build culinary identities, including ingredients, staff, service, and advertising.

Purpose of this study is to holistically analyze existing linkages between Aruba’s tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehend potential problems associated with linking both sectors, these in-depth case study addresses three fundamental questions: a) what is the structure of supply and demand of food for the tourism industry of Aruba?, and b) what factors constrain the development of linkages between international tourism and Aruba’s local agriculture? Using an exploratory and stochastic methodological approach, data will be obtained from structured surveys from three different stakeholders in the food supply chain of Aruba. Anticipated findings illustrate that the existing linkage between the tourism industry and agriculture in Aruba is still weak, yet the food consumption and preferences by tourists can contribute in enhancing an ecogastronomic tourism supply chain.

In the first chapter of the theoretical part the importance and content of business plan are described, particular sections of the plan are interpreted here. The second chapter is dedicated to the supply of beer in the field of tourism; the thesis is focusing on the history and the present situation of brewery in the Czech Republic, also the development of beer consumption and beer as an incentive in tourism is described here. The last chapter of the theoretical part deals with the situation of business chains in czech gastronomy and the situation and development in the area of franchise businesses in the Czech Republic. The practical part consists of self-created business plan concerning the foundation of a restaurant within The PUB franchising concept.

La presente investigación, es de naturaleza exploratoria no experimental, de enfoque mixto; así mismo, está basada en un tema de percepción y el objetivo es validar que la marca posicionada en el país de origen, calidad del producto y servicio, ubicación estratégica y realizar una eficiente transferencia del know how, son percibidos por los franquiciados como factores de éxito para el ingreso de las franquicias peruanas de sector gastronómico al mercado de Chile, en las ciudades de Santiago de Chile y Antofagasta, al 2018. Para lograr el objetivo, se recurrió a la revisión de la literatura existente. Así mismo, se realizó una entrevista a David Edery Muñoz como experto; quien viene trabajando, hace varios años, con empresas peruanas que buscan internacionalizarse bajo el modelo de franquicias, actualmente se desempeña como Gerente de Exportación de Servicios en PROMPERU; los alcances brindados por el experto se adicionaron a las respuestas obtenidas en las entrevistas a los franquiciadores peruanos del sector gastronomía, como lo son: China Wok, Pardo´s Chicken y Hanzo, el filtro de validación fue realizar encuestas estructuradas vía internet (Google Foms) a los franquiciados en el país de Chile en las ciudades de Santiago de Chile y Antofagasta. Finalmente, se validó que calidad del producto y servicio, ubicación estratégica y realizar una eficiente transferencia del know how, son percibidos por los franquiciados como factores de éxito para el ingreso de las franquicias peruanas de sector gastronómico al mercado de Chile, en las ciudades de Santiago de Chile y Antofagasta, al 2018. Además, mediante el análisis factorial se logró identificar tres perfiles de franquiciados en el mercado de Chile; el primer perfil, corresponde a un franquiciado operativo, el segundo a un franquiciado marketero y finalmente a un franquiciado estratega. / The franchise is a business development strategy, both nationally and internationally, which has become more relevant in recent years. Many of the entrepreneurs are taking this business model as a reference as one of the first options to expand to international markets. The present investigation is based on a theme the perception and the objective is to validate that the brand positioned in the country of origin, the quality of the product and the service, the location and an efficient transfer of know-how is made, are perceived by the franchisees as success factors for the entrance to the Peruvian franchises of the gastronomic sector in the Chilean market, in the cities of Santiago de Chile and Antofagasta, to 2018. To achieve the objective of this research, existing literature was reviewed. Likewise, David Edery Muñoz was interviewed, as an expert; who has been working for several years with Peruvian companies seeking to internationalize under the franchise model, currently serving as service export managers in PROMPERU, the scope of the experts was added to the answers in the interviews with the Peruvian franchisors of the gastronomy sector, such as: China Wok, Pardo's Chicken and Hanzo, the validation filter was made in the franchisees in Chile, in the city of Santiago de Chile and Antofagasta. Through a factorial analysis, 3 profiles of franchisees are identified in the Chilean market. The first profile is a franchisee oriented to the operational and functional part of the franchise, the second profile shows a franchisee oriented to the concept of the franchised brand, the objectives of the franchisor and finally the third profile is a franchisee oriented to strategy and sustainability of the franchise in the long term. / Tesis