The subject of my thesis is project of mountain hotel. The building is designed as a detached house. The estate is situated in central part of the town Dolní Morava. The building has three above-ground floor and one underground floor. The roofing is solved by the flat roof.

Růžková, V. The phenomenon of food waste with a focus on restaurant facilities. Diploma thesis. Brno: Mendel University, 2018. The diploma thesis deals with the analysis of food waste across the supply chain and especially on food waste in Czech restaurants. The aim of the thesis is to describe the process of food loss and food waste. The diploma thesis also identifies the causes of food waste and propose measures to reduce it.

The proposed winery is located near the village Strachotín in South Moravia. Plot on which the proposal is located is surrounded by vineyards on the north and steeply slopes to the middle reservoir of the Nové Mlýny on the south. Part of the winery is in addition to the actual production, sales and wine tastings, a restaurant with accommodation and wellness. The idea of the proposal is based on the views of the surrounding countryside. The proposal is situated on the edge of the slope - even underground floor opens to the south and affords a view of the whole Palava - the water area and the Pavlov Hills.

This diploma thesis deals with creation, improvement and application of the business plan. Theoretical observations will be found there as well as practical application of this theme. The thesis will describe establishment of Arabic restaurant in the centre of Brno and this business plan will be analyzed from all economical aspects

Tobacco smoking has been proved to be harmful to human health and is a known cause of many diseases. It has been shown that not only active smoking can cause health inconveniences - even an exposure to the environmental tobacco smoke (so called secondhand - SHS - or passive smoking) is a serious threat to human health, in some aspects nearly as severe as active smoking. Being aware of these risks, many countries have recently amended their policies which more or less restrict smoking in public places, especially workplaces and hospitality venues. In the Czech Republic, the smoke-free policy belongs to the less strict related to other countries, because it does not restrict smoking at all public places - restaurant and bar owners can choose whether their venue is smoke-free or not and their duty is only to label their venue both outside and inside. The law also enables the option of setting smoking and non-smoking spaces within the restaurant or bar. In a representative sample (over 100) of smoking and non-smoking sections of these restaurants and bars the concentrations of PM2.5, a marker of SHS concentrations, were measured with a photometer. The venues were divided into 3 groups according to the extent of separation of the sections. Parallel to the measurements, the gender composition and smoking...

Restaurants are a common form of an entrepreneurial activity, which gives work to thousands of people and which is a choice of many beginning entrepreneurs every year. However, very little attention is paid to this field of business. This work is a reaction to this situation and provides guidelines for compilation of a business plan and describes its specifics in catering. The first part deals with theoretical basis for entrepreneurship in this field, especially running the restaurant and hospitality trends. It is followed by description of general steps of business plan preparation. The second part focuses on practical aspects and provides a reader with a sample business plan of a restaurant with its typical structure and content. It contains description of the business, analyses of the situation in the market; it offers a marketing strategy in a marketing plan and a schedule of activities in an operational plan. It also outline human resource plan and risk analysis. Finally, a financial plan put all of the suggested together and evaluates the entrepreneurial idea from a point of view of money. The thesis discusses broad variety of aspects of foundations of a restaurant and provides the starting entrepreneurs with plenty of recommendations and guidelines how to succeed.

Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the thesis focuses on tourism services marketing. In the third chapter are analyzed marketing concepts of restaurant businesses in the Czech Republic and foreign countries. Next, fourth chapter includes analysis of results of the survey that was carried out online. Goal of this research, that was carried out for purposes of this thesis, is to find out how many interviewees have ever been, either in the Czech Republic or in any foreign country, in experiential restaurant and what in particular evoked the experience. The next part of this chapter features two interviews with professionals from the field of tourism and food services.

The goal of this thesis is to create a financial project of Take-over Company and specify the steps that lead to its profitability. The thesis is divided into two parts. The first, theoretical section describes the calculations used, marketing plan and market analysis. The second part is practical and there is specifically described a plan how to deal with building a restaurant with bowling and beach sports pitch in the town Rakovník and what is the expected development during the first five years. Key to the success of company is the marketing plan and the use of employee benefits in the cooperating companies. The thesis should provide the appropriate basis for investor and subsequent realization of the project.

This diploma thesis deals with the elaboration of the project documentation of the construction of the Blanice accommodation facility. The object has a rectangular shape. The proposed building is located in Vodnany. The accommodation facility is designed for 28 people and 32 seats in the restaurant. The building is designed as a four-storey, partly basement. On the underground floor there are storage areas, technical background. On the first floor there is a main entrance, a reception and a restaurant with technical facilities for the staff. On the second and third floor there are guest rooms. On the second floor there is also a room for people with limited mobility. The building is bricked from brick blocks with a flat roof Keywords.

The objectiv of the thesis is to create a business plan for a Kovářova kobyla restaurant. The business plan is for first year, which is complete and that is 2017. The plan helps find out if restaurant is cost-effective. At first there will be theoretically explained business plan with all parts. The next step is description legislation for business and legislation for food industry. This thesis continues with processing of business plan including financial plan and financial analysis. At the end of the thesis is business plan evaluated and results summarized.