No description available.

El negocio de la gastronomía a través de los años ha ido cambiando y adaptándose a las nuevas necesidades de los consumidores. La gastronomía se ha reinventado y es sector es uno de los más grandes y sigue creciendo mundialmente. Un nuevo concepto en la restauración que ha surgido es el del gastrobar, que tiene mucha popularidad hoy en día, sobre todo en Europa, donde el término es utilizado con mayor frecuencia y sobre todo donde el concepto está más desarrollado, contando con propuestas reconocidas por los consumidores. El gastrobar acerca la alta gastronomía a todo tipo de cliente, permitiendo que sea más accesible a todo público y ofreciendo una cocina moderna, creativa e original. Sin embargo, el término gastrobar no ha sido plenamente definido pese a que este tipo de negocio ya está siendo implementado en diferentes partes del mundo. Por ello, resulta necesario establecer o precisar qué es exactamente un servicio de alimentos y bebidas tipo gastrobar y las características principales de este tipo de negocio. Es por ello que mediante esta investigación se sistematiza y analiza la información disponible sobre el concepto y las características de un gastrobar, incluyendo sus beneficios y cualidades. Para ello la metodología utilizada en este caso es la revisión de literatura con enfoque integrador. / Over the years, the gastronomy business has been changing and adapting to the new needs of consumers. Gastronomy has reinvented itself and this sector is one of the largest and continues to grow worldwide. A new concept in the restoration that has emerged is the gastrobar, which is very popular today, especially in Europe, where the term is used more frequently and especially where the concept is more developed, with proposals recognized by the consumers. The gastrobar brings haute cuisine to all types of customers, making it more accessible to all public and offering modern, creative and original cuisine. However, the term gastrobar has not been fully defined despite the fact that this type of business is already being implemented in different parts of the world. Therefore, it is necessary to establish or specify what exactly a gastrobar-type food and beverage service is and the main characteristics of this type of business. That is why this research systematizes and analyzes the information available on the concept and characteristics of a gastrobar, including its benefits and qualities. For this, the methodology used in this case is the literature review with an integrative approach. / Trabajo de investigación

This Diploma Thesis bears the theme ?Attitudes of the Pub And Restaurant Employees to the Passive Smoking Problem ? Awareness, Health Influences, Regulation?. The smoking related illnesses and deaths constitute the most difficult problem of the public health care in most countries where smoking is a common habit. Health harm risk owing to tobacco smoke is not limited to smokers only, however even those are exposed to such a harm who inhale the tobacco smoke involuntarily ? ?passive smokers?. The aim of this Thesis was so map the problem and influence of the passive smoking in the environment of pubs and restaurants in České Budějovice. To reach this target, both quantitative and qualitative approach of investigation was used. Respecting the quantitative research via the questionnaire method there were three hypotheses to be defined: ?There is no significant difference between awareness of the passive smoking impacts between the employees of smoking and non-smoking pubs and restaurants?, ?The motivation of pubs and restaurants to keep the smoking concept is, primarily, the fear that they might lose their customers?, ?Employees ? smokers started to smoke owing to their work in the smoking environment?. The first two hypotheses were verified, the third one not. The quantitative research utilized the structured dialogue technique. This part of research included two research questions. The first referred to the employee awareness of passive smoking, the second aimed at fact whether the motivation factor of the pub or restaurant to be pronounced the non-smoking establishment is the care of the employee health. After the research had been completed and analysed, the set target was met. Working on this Thesis I obtained a lot of new findings, and I think that it could be a contribution even to practice and serve as an instructional and information material. In particular, as the Thesis brings brief and clear summary of basic findings concerning the passive smoking and it alerts to topicality and importance of the passive smoking not only in the pubs and restaurants. The Diploma Thesis can be also used to publish the research results in order to improve the working conditions of the pub and restaurant employees alerting them to the passive smoking harmfulness which is often underestimated and marginalized.

Ireland is a country with a rich and unique cultural heritage. It is difficult to imagine that certain facets of Irish culture (e.g. Saint Patrick's Day, the Blarney Stone, or the Ring of Kerry) can ever be taken for granted since they are so widely recognized internationally. One common feature of Irish life that possibly warrants more scholarly attention is the public house or pub. Much has been written about pubs as quaint institutions in popular literature and fiction. Curiously, they remain largely overlooked as vital aspects of Irish culture by anthropologists and others in the social sciences. In many ways, socio-cultural research on pub life in Ireland is woefully under examined. In an effort to better evaluate the significance of traditional pub life to Irish culture, my thesis seeks to integrate and critically assess the existing socio-cultural literature on Irish pub life. Such work will not only help highlight both the commonalities and discrepancies within this area of study, it will more significantly identify those areas of Irish pub life that can benefit from further academic investigation. Two recent trips to Ireland in September 2004 and May 2006, allowed me to observe important aspects of pub life first hand. It became apparent from these encounters that, like the history of Ireland itself, local pubs have a rich historical foundation. Many of the pubs that I visited have been in existence or operational since the Middle Ages. Based on this longevity, one can reasonably argue that pubs in Ireland function largely as locales of social significance and cultural reproduction, not just centers of recreational drinking. Using my travel experience as a starting point for the critical analysis phase of this thesis project, I have developed three general research questions that I will explore to varying degrees in the context of this work. These are: (1) what are the origins of pubs in Ireland?; (2) what explicit and implicit functions do pubs serve in Irish communities?; and (3) what possible developments are likely to affect Irish pubs in the near and distant future?