This thesis is oriented on the development of tourism in the Pilsen region. The aim was to create a concept for the planned rebuilding of a cottage on the guesthouse and restaurant in the village Jarov in this region. This concept includes a market analysis and competition, defining technical, technological, financial requirements and determination of its overall contribution to tourism in the region. Also included is the current estate of tourism mainly in the southern part of the Pilsen region, which will by for this project also very important.

The aim of the thesis is to elaborate a business plan for establishing a restaurant (pizza) as a basis for negotiations with investors, and assessing the viability of the business plan. The theoretical part presents the specifics of catering business with an emphasis on legislative requirements; it also deals with marketing analysis and design of marketing strategy. The practical part contains the business plan with all its elements -- establishment of the company and choice of legal form, description of the technological solutions to complex business information system, marketing analysis and strategy and concludes that the operational and financial plan andzávěreč assess the expected financial results.

Master's thesis on the topic Business plan of SME introduces theoretical description of business plan, where it describes reasons of being of the business plans and entrepreneurship and then individual points of business plan. That includes setting up the targets of the company, description of business activities using different methods till financing. Practical part creates new business plan. This plan starts a restaurant as a first step for future franchise chain. The target of the thesis is development of business plan and verifying it's feasibility. Theoretical part will be straightly implemented to the development of the practical part.

The main goal of this diploma thesis is to create a business plan for setting up a franchise restaurant Vapiano in the Czech Republic. Theoretical part of this thesis is dedicated to entrepreneurship in general, where we will define basic terms. In the next part, we will show what a business plan should look like and what requisites it should have. In the third chapter, we will introduce chosen legislative aspects concerning doing business in the Czech Republic. That will concern especially the conditions necessary for doing business and the choice of the right legal form of the company. In the fourth chapter, we will show what the possibilities of financing the business are. Fifth chapter is dedicated to the franchising as a specific form of business. Practical part of this thesis is going to be the business plan itself, namely business plan of Norwega, LLC, the intention of which is to set up the Vapiano restaurant in Prague.

The intention of this thesis is to design and develop the necessary technical documentation for a wooden restaurant with occasional music production. The restaurant is divided into a smoking section and a non-smoking section, in which there would be the room for the occasional musical production. The restaurant is located on the outskirts of Kopřivnice on a gentle slope and is partially embedded in it. The underground part of the building is made up of a suitable masonry material. The skeleton of BSH prisms forms the bearing structure of super terrestrial part of the restaurant. The peripheral shell of the building is non-bearing. The majority of it will be glassed with isolating triple-glass and in addition with diffusely closed wall construction system. The building is provided with the flat vegetation roof. Finally the price of realization is specified

This thesis is concerned with modern and dynamically developing worldwide business method that is called franchising. In this thesis are described three selected franchise concepts operating on the Czech market originally from the Czech Republic. Examined concepts are from the field of gastronomy and these concepts are Svejk Restaurant, Potrefena husa and The PUB. The opening part introduces theoretical basis and analysis of the Czech franchising market in the trade and service sector. In main part of this thesis is carried out an analysis of selected concepts and are examined objectives of the thesis. The main objective is to evaluate the economic and business efficiency of selected franchise concepts. To achieve this objective is used a comparative analysis of the concepts according to established criteria. The first partial objective is to determine interest of potential entrepreneurs about the selected concepts, which is identified by questionnaire. The second partial objective is to evaluate selected concepts and proposing of innovative processes.

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.

This diploma thesis deals with restaurants employee's attitude to smoking and restaurant smoking ban. The main goal of my diploma thesis is to reveal these restaurant employee's attitudes. I composed a theofetical part for fulfilling this goal, where all the crucial terms, related to smoking, second-hand smoking, health consequences and smoking precaution are explained. Current anti-smoke legislation and occupational safety and health in restaurants are analysed at the end of the theoretical part. In the practical part, there I describe the set main goal and other goals of the thesis, its hypotheses and methodology. The survey is carried out via a self-constructed. questionnaire, which was handed to randomly chosen restaurants employees in České Budějovice. I used statistical methods - chi-square tests - to assess all the gained data and test the hypotheses that had been settled in advance. The results are consequently assessed and interpreted.

The presented thesis deals with the business concept of selected tourism facilities in Marianske Lazne. The first sub-objective will be analyzing the current situation on the market of gastronomy in Marianske Lazne. The second sub-objective will present an overview of the tourist in the selected area and then describe a profile of a potential guest. According to gathered information there will be made the theme restaurant up.

NĚMCOVÁ, S. Draft strategy for the future development of the company. Diploma thesis. Brno, 2014. This thesis describes the design strategy for the future development of Re-starant U Němců. The main objective is to analyze the activity of the company compared to its other competitors, considering the opportunities, threats, strengths and weaknesses and propose a strategy for the future development of the company in the ceremony, which is currently considering the best options remain on the market and increase sales. The work is focused on a more detailed examination of the potential in organizing weddings in the chosen company. The thesis is carried out a survey of potential customers, which is required to determine which factors influence the selection of place for wedding. According to the methodology used, it was found that the proposed strategy in holding festive events, especially in the organization of weddings has the potential to increase the company's competitiveness.