This thesis deals with the project "Regional food" in the Czech Republic. The theoretical part of the thesis is focused on the description of the Czech agriculture, labeling of food and agricultural products in the Czech Republic and on the trademark "Regional food" including its principles and objectives. On top of that there are also explained the benefits of using the trademark "Regional food", its future perspectives and further opportunities in the Czech republic. In the practical part there is the evaluation of the survey performed on the collection of information from the written standardized questionnaires. The questionnaire was answered by 388 respondents.

Work first approach a literary review the question of linking regional development and rural and regional food concept (or. As well as other alternative food chains). On this basis, the survey conducted among the students selected hotel schools. Since it is expected that graduates of schools of this type will work in restaurants, work will investigate their relationship to regional foodstuffs which may affect the future direction of the business in which they work, but also the actual development of the region where they operate. As a supplementary data collection technique will be used, structured interviews, which should show how the school works with his students in relation to regional food. After collecting and processing the results of the statistical program, will be followed by their analysis and interpretation, which should result in conclusions and recommendations to the school (learning how to navigate that its outputs were beneficial to the school (learning how to navigate that its outputs are beneficial to region in which the school is located).

This thesis deals with the position of regional foods in a selected sample of retail chains operating in the Brno- city and Brno- rural areas. The theoretical part is devoted to selected circuits that relate to the issue of agrarian sector and its formation in the conditions of contemporary agribusiness . Part of this section is to introduce the basic characteristics and concepts related to the functioning of the retail market in the Czech Republic. Is a crucial element in defining the concept of regional food and a brief statement of marketing techniques necessary to prepare the practical part. Its content is the realization of primary research, according to the chosen methodology and reporting of results , based on which it will be possible to evaluate the status of regional food store chains.

This thesis deals with the competition "Regional food" and its link to the development and promotion of the regions. The main aim of this thesis is to suggest a method of use of food products awarded in the competition "Regional food" for development and advertisement of regions. Another aim is to offer measures and activities that can be taken into practice, that could be helpful for the competition itself in the future development. The first part of this thesis is aimed on theoretical relationship in examined issues. It is described the meaning of the regions, possibilities for development connected to tourism, labeling food products in the Czech Republic and also information about the most spread brands in Czech that state their quality and origin could be found there. The second part of the thesis provides quantitative research between the residents of Central and South Bohemia and qualitative restricted research between producers of awarded food products. Both parts of the research, qualitative and quantitative, are aimed on perceiving and valorizing the award Regional food. In the conclusion are suggested the ways how to use awarded food products for the region development and also pointed out ideas that could be helpful for Regional food competition in its future development.

This diploma thesis deals with the issue of food wastage at the level of selected households in the South Moravian Region. Theoretical part of the thesis describes historical consequences of food wastage, wastage in the world, European Union, Czech Republic and further specifies wastage across the food chain. This part also deals with environmental, economic and social consequences and possible way-out. Practical part combines quantitative and qualitative research in the form of questionnaire survey and measurements of food waste in selected households in the South Moravian Region. The aim was to analyse amount of avoidable and unavoidable food waste in households, its secondary use and attitudes and access to sorting biodegradable waste. Based on the results were proposed recommendations leading to reduction of food waste. The results cannot be applied to the whole population of South Moravian Region or the Czech Republic, this thesis is about analysis of behaviour in specific households of various types.

Information on the use of regional, seasonal and organic foods and opinions on the possible improvement of the current status were investigated in the school catering facilities of the South Bohemian Region. 35 completely filled questionnaires were obtained and evaluated from addressed respondents (heads of catering facilities, directors) of nursery and primary schools. Based on their assessment, it was found that most catering establishments have permanent food suppliers, usually 2 - 3. Kitchen managers prefer suppliers with a larger assortment (wholesalers, supermarkets). 85% of canteens said that regular suppliers give them discounts. From the region's farmers, 35-45% of the canteens take main foods, meat, milk and dairy products, less fruit and vegetables. The most frequently purchased regional food is potatoes, while fish and legumes are mainly imported. Approximately 80% of canteens do not include organic food in the menus. The main reason is their difficult availability and higher price. This is confirmed by the finding that the more the supplier is a local farmer, the fewer canteens use organic products and buy conventional foods. A frequent reason for not using regional food and organic food in the canteens is low awareness of their quality, fear of high prices and limited range. It is therefore necessary for farmers to improve the range of supply, distribution and marketing. Regular workshops for managers and demonstration courses for canteen employees on how to effectively use these foods in menus can improve the situation. Promoting these foods is also important in order to raise awareness among parents and children.

A diploma thesis deals with food quality labels in the Czech Republic. Quality labels are granted by the Department of Agriculture, private companies or by retail chains. The thesis describes various food quality labels granted by various organizations. A research question is: "Prefer costumers buying food with a quality label?" An author conducted a questionnaire research focused on the quality label Klasa, which is granted by the Department of Agriculture of the Czech Republic. Results of the research were compared with a research focused on the other quality label - Regionální potravina. In the following part of the thesis are compared systems of food quality labels in the Czech Republic and in foreign countries. The problem of costs connected with working of private labels is also mentioned in the thesis. Special attention is paid to private labels of food retail chains, because they are very important and economically strong players on the food market in the Czech Republic.

Local food is a current topic within the Czech food market. The Thesis is focused on the food quality mark "Regionalni potravina" as an instrument for local production promotion. Aim of the thesis is to verify whether labeling local food with the quality mark "Regionalni potravina" contributes to the local food production. An analysis has been performed, that focuses on The Ministry of Agriculture of the Czech Republic's project "Regionalni potravina" in The Usti Region. The analysis contributes to the current local food issue from the perspective of consumers and producers. A questionnaire survey among The Usti Region's consumers and local food producers, that were awarded the quality mark, has been performed. Half of the respondents claim to consume local food, they appreciate its quality and clear origin. The food quality mark "Regionalni potravina" has appealed to the consumers, thus they are motivated to buy local products. That leads to promotion of local food production. The survey was able to prove that the food quality mark "Regionalni potravina" truly leads to promotion of local food production. Considering these conclusions and consumers' attitude towards local food, it would be worth considering to promote a wider range of local food producers who meet the quality and local origin requirements.

This thesis is concerned with quality of fast food services. The theoretical part deals with the services and service quality issues. The theoretical part includes the Czech and European legislative regulation of food. Orders discuss about minimum requirements for safety of food, a good manufacturing and hygienic practices and Hazard Analysis Critical Control Point. Also there is presented the selected provider of fast food and its definition of critical points. The aim was to determine customer satisfaction with the services of selected foodservice. Certain hypotheses which were determined will be confirmed or refuted by the research. The practical part deals with analysis of customer satisfaction and will include an evaluation of this analysis.

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.