The purpose of this thesis is design a collection of action, which will speed up distributional ways between regional grocery producers and schools cafeterias in the district of Jindrichuv Hradec and at the same time supports higher regional, fresh, seasonal and ecologist products in schools cafeterias via the website Regional Agrarian Chamber of the South Bohemian Region "Map of products" (interactive regional map of suppliers of foods and different schools cafeterias at www.produktova-mapa.cz). Not such a long distributional truck trips are much healthier for the milieu. Better quality of foods have major positive impact on health of children and teenagers and their eating habits. Regional products distribution is great way to independency. Study of documents, questionnaires of schools cafeteria employees and regional food producers, consultations with people they are interested were bedding for SWOT analysis potential "Map of products" and creating a lists of regional food producers, whom are or could by distributers for schools cafeterias. From study emerges that "Map of products" is very beneficial in shortening ways between distributers and different cafeterias in South Bohemia region. Strengths and opportunities already today outweigh the weaknesses and threats. The main opportunities emergent from results are 92% of certain school cafeterias are serving at least one time a week food from the same region. 70% certain regional producers are interested in supplying these cafeterias. There is a 1 650 000 students eating at the cafeterias. If following suggested strategies and steps we can prevent form weak parts of project and turn it in to a solid strong successful proceeding. For that we have build a list of accommodating regional producers for school cafeterias from district Jindrichuv Hradec. And also "Map of products" can be used as an example in improving in regional food production and also in other areas of the Czech Republic.

The thesis analyzes consumer behavior in the regional food market. The first part focuses on the theoretical part, which contains the basic concepts related to the issue. The second part is focused on analysis of consumer behavior and their preferences on the regional food market via questionnaire. In order to determine consumer preferences and spontaneous knowledge. At the end of the debate and summarizes the facts and include any suggestions and changes.

The work is focused on Czech households spendings on food and non-alcoholic beverages in the Czech Republic. The main part is examining the share of expenditure on food and non-alcoholic beverages to overall consumer spending and the subsequent comparison with shares in selected countries. Subsequently, the work investigated the saturation level for selected food, which will be compared within the households of employees and self-employed. The last part examines the trend in expenditures Czech households for food.

The master´s thesis characterizes farmers´ markets and their development, supervisory authorities which are linked with the farmers´ markets, the codex of farmers´ markets and the basic signs of quality. The main aim of the thesis is to identify the preferences and the buying behaviour of consumers who buy food on farmers´ markets and consecutive formulation of recommendation for sellers and producers of the original Czech food products who implement their goods on farmers´ markets based on the findings. The consumer's preferences survey was implemented by a direct interrogation through questionnaires. All age groups were included in the survey. There were 172 questionnaires which were filled and the data were processed to charts and tables and were evaluated through Microsoft Excel. Then an analysis of the dependency of chosen signs was done. The analysis was done using the x2 test of the independency in the IBM SPSS Statistics software and following confirmation or refusal of the hypothesis which were stated in advance. The findings show that the most visited farmers´ markets are the markets on Náplavka. The consumers who participated in the survey prefer the quality of the goods, the freshness of the goods and their own experience the most. The goods which the consumers buy the most often are fruits, vegetables, pastry, milk and dairy products.

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 diploma thesis is focusing on the topic of the regional product with the aiming on the regional food and gastro-tourism as a modern trend that can lead to the development of the tourism and regional development. The main goal of the diploma thesis is to show the importance of the regional product on the regional development of the Poděbrady region with the focus on the gastro-tourism that is developing in the recent years in the Czech Republic. On the basis of the quantitative research and the qualitative research, the thesis is finding out how the Poděbrady region stands from the point of view of the regional product, how the Poděbrady region supports the regional production, what its current status is, whether there are any regional feed in the Poděbrady region that should be local attraction for tourists, and what the attitudes of the respondents to regional production are. The questioning was realized by the questionnaire (quantitative research) and by interviews (qualitative research). The diploma thesis points out that the gastro-tourism usage for the regional development is very limited and it remains out of the interest of the regional representatives. The differentiation of regional activities is the way of fulfilling the capacity and ensuring the better probability of the faster development.

Professional competences are being an inventible part of teachers within the professional trainings field, thus the goal of my thesis is to enhance those professional competences among the training teachers. My thesis is divided into a practical and a theoretical part. The theoretical part describes an educational system in the Czech Republic. There are some basic terms related to the professional education being further explained, such as a professional training teacher as well as some relevant competences of teachers within the professional trainings field. Also there is a training instructor further explained in the thesis as well as a personal typology of training teachers. The practical part aims to outline some professional competences of training teachers that are based on a semi-structured interview between educational institutions (n 6) and training teachers (n 6). A feedback to suggestions of professional competences for training teachers was collected from students of the 3rd grade of a cook field of study via a poll (n 122). In order to keep up with new trends and terms it is necessary that the improvement and enhancement of professional competences will be further provided by institutions that stand beyond a private segment, especially by public institutions.

The aim of this thesis is to define the contribution of functional foods for human health and formulate an effective introduction procedure of functional foods for the regional food market using marketing mix tools. The practical part is done in cooperation with ALIMPEK al. s r. o. The company is trying to introduce a new product to the customers (bread, which contains modified flax) and present its health benefits. Questionnaire survey confirmed, that the consumers are aware of the impact that food has on human health and are inquiring its specific effects. The source of the information that affects the customers mostly is the internet (unprofessional publications) and etiquette of the product. Consumers are aware that flaxseeds are beneficial to health, but they could not list the specific effects. It was further found that consumers do not know the composition of the bread they buy. Based on the data and information gathered, possible solutions that could lead to increased consumption of selected functional foods were proposed.

This diploma thesis describes consumer behavior in the market, it deals with the brand as such and then deals with individual regional brands. It focuses on the CHUTNÁ HEZKY. JIHOČESKY and the contribution of this competition for selected regional producers. In the practical part are processed and presented graphically. The results of the questionnaire survey, which were attended by South Bohemian regional food producers, The aim was to find out the meaning of thes competation and possibly to propose changes that would make this competition more attractive in the future. The conclusion and discussion is a summary of the results.

The aim of this thesis was to evaluate the level of feeding habits of a selected human population segment in order to assess their understanding of issues related to nutrition and to basic components in their diet. For this purpose, a measuring instrument (a questionnaire) was designed. The first part contained questions related to respondent´s eating habits preferences, while the second part of questionnaire included questions examining the level of respondent?s nutritional awareness. In total 389 questionnaires were personally administered and completed by the respondents, under supervision of teachers. On the basis of the recorded answers it was found that, when purchasing food, the interviewed persons are governed mostly by the quality of it (37%). It was also discovered that, 40% of people preferred local foods to foods from abroad. Only 13% of respondents indicated their ?always or almost always? preference for ?bio foods?. It may also be said that, the three most popular dairy products are yoghurts (80%), milk (72%) and cheeses (72%), as opposed to fermented drinks (43%), which are the least consumed dairy products. Among the most popular meats the respondents included these three categories: chicken (83%), pork (73%) and beef (47%). The least favourite meat selected by respondents was mutton and lamb (35%). It was found that, 27% of the respondents follow information presented on food packaging but also that, 16% of the respondents do not follow packaging data, at all. According to the recorded frequency of occurrence the sum of correct answers can be said that most students answer 4 questions correctly. The recorded answer frequency counts show that most respondents answered correctly the following question: "What is bio food?" (94% of respondents). The worst answered individual question had to do with choosing foods with the highest ?Vitamin C? content, with only 7% being correct. On the basis of recorded answers it may be concluded that; the food consumption was influenced by the type of school which the respondents attended; as it appears related to the respondents´ age and their individual ability to decide on their food money spending. The questions that examined the level of information have shown that, the overall percentage of correct answers was increasing depending on the age of a respondent. The total percentage of correct answers kept increasing in relation to increasing age of respondents. No influence of gender on percentage totals of correct responses was demonstrated.