Diploma thesis describe business plan - how to run a restaurant. It is focused on the sense of enterpreneurship and describes the structure of business plan, financial analysis of future company and psychological and philosophical aspects of modern ditet. The author deeply thaught about modern diet and try to describe future direction in Czech Republic and describe project of restaurant Stolovna "From farm to table" according to choosen strategy. The aim of this work is to make a guidebook for enterpreneurs, who wants to open their own restaurant or to change the current method of operation. The attention is focused on the new concept of restaurant "From farm to table" which begins to be very popular in Czech Republic. Author takes this thesis untraditionally and penetrated in secrets of business through foreign experience in London and through interviews with front gastronomical leaders in Czech Republic.

The aim of this Master's thesis is to create a business plan for rather a small restaurant that focuses on healthy, simple recipes using only fresh seasonal and local ingredients. Part of this business plan is also to evaluate the feasibility of the project through financial analysis. In theoretical part of this work I described steps which are taken and the rules that are generally kept through the process of making the business plan. The legislation and obligatory procedures the entrepreneur has to go through were also described in this part. The practical part obtains the actual business plan of the restaurant called "Eat Simple". In this part where different analysis of the market environment, marketing and financial plans could be found. At the end of the thesis you can also find the SWOT analysis of the restaurant which evaluate its strengths and weaknesses.

The object of this thesis is "Business plan of Asian restaurant". To establish a prospering and functional restaurant is not an easy task. Besides difficulties with higher demands on capital invested, fulfillment of legal, hygienic and other economic conditions, starting entrepreneur must also deal with adequate and reasonable communication, definition of its own vision, goals and primarily strategy of the enterprise itself in further horizon, effective organization of human resources, day-to-day unexpected problem solving -- differences between expected and present state. Successful restaurant means a mixture of all those items and those that are further described in the diploma thesis.

The subject of this diploma thesis is the business plan for the restaurant facility called "Tapas Bar & Restaurant". In this diploma thesis will be developed and evaluated two variants (pessimistic and optimistic) because of mediation more realistic perspective on the issues for entrepreneurs and potential investors. The aim of this diploma thesis is to prove or disprove the feasibility and economic viability of the company in the current market conditions in the Czech Republic. In the below presented business plan is taken into account complexity, i.e. the development of the plan from selecting an object, staffing, calculation of the fixed and variable costs until opening of the facility and prediction of development for several years. In the financial analysis of the business plan will be taken into account effectiveness of invested funds and their returns. The theoretical part of this work is mainly defined by methodological approaches to the issue. The practical part is managed/followed by these approaches by creating of own business plan.

This masters’s thesis deals with a feasibility study of restaurant creation, which should fill a gap in the market. Suggestions for a solution relating to the enterprise and enabling the company to optimally entry to the market are presented, based on theoretical knowledge, empirical facts and analysis.

Diploma thesis is focused on the design of restaurant's air-condition system for 60 persons as well as air-condition system for adjacent kitchen. The work consists of an introduction to the problematic of air-condition systems and its arrangement in the project. Diploma thesis consists of two parts - computational and design. Computational part includes computations of a quantity of an aeration air, calculation of thermal losses, stress and psychrometric evaluation of operation during summer and winter. Design part consists of designing of location and slot diffuser dimensioning, design of air conduct paths, its dimensioning and calculation of pressure losses. This work also includes designing of ventilation of machine-room, selection of air-condition units and its measurement and regulation. Drawing documentation and material specifications are also part of this diploma thesis.

The aim of the thesis is to understand elements and processes, that are constituting a specific vegan Restaurant in Prague. The method used is ethnography, particularly participatory observation completed with interviews with the owner and customers. The owner as well as the Restaurant itself and as well as every individual are hybrids created by biological, spiritual, cultural, technical and many other elements. Based on the observation I have divided these elements into four big groups: philosophical, culinary, material and human. These groups are mixing, balancing and contrasting one another and together creating the Restaurant aesthetics. In each of the chapters I show different realities and I explain the Restaurant from different views according to particular elements. By uncovering their context, the relation network which creates the Restaurant is explained. Key words: ethnography, restaurant, vegan, vegetarian, hybrid

The focus of the thesis “Analysis of the market of organic food and trends of catering in the region Brno-city” is the topic of organic food and products in terms of quality, in particular in relation to availability of organic food in shops and catering facilities. The thesis is divided into two parts - literary and experimental part. The work includes definitions of organic food, processing of organic food, and system of controls and their labeling, together with the laws relevant for organic farming. A substantial part of the thesis is devoted to analysis of the Czech market using a questionnaire survey and price monitoring of selected types of food. The questionnaire contains twelve questions focused on consumer preferences when buying organic food and eating organic quality meals. The conclusion contains results of the questionnaire summarized together with the comparison of food price monitoring in selected stores.

The building, combining the production of wine, accommodation and restaurant is surrounded by vineyards overlooking the Novomlýnské reservoir and Palava Hills. Part of the proposal are too small constructions in the landscape, which offers its users an added value in the perception of the cultural landscape. The basic idea itself winery is an intersection that connects the four routes, each of which is determined by another user.

The thesis aims to build a business plan for the project of a unique devices Decibar. The first part is theoretical and describes various forms and structures of business plans. The second part is the actual business plan. It includes description of business opportunity, product description, market analysis, marketing strategy, financial plan, SWOT analysis and potential risks. Result of this work is to assess the feasibility of the business plan