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.

In this diploma thesis is designed a hotel with a restaurant in the recreational areaKunov,close to Senica town. It has a capacity for 50 guests. The smallest rooms are double bedrooms with at least 16 m2anda bathroom 4m2. It is four stars hotel. There are three over ground floors and a basement. On the ground floor there is a reception, toilets, a restaurant for 65 guests. There is also a kitchen and storerooms. There are 5 hotel rooms on the first floor and an office. On the second and third floors there are hotel rooms, common room, cleaning room and laundry room. On the second and third floor there is one wheelchair accessibleroom. In the basement there are utility rooms, storerooms, a workshop, a gym with locker rooms and showers. The main entrance to the building is wheelchair accessible and leads to the reception. There is also a staff entrance from the back of the building and an entrance to the garden with a hotel pool. The roof is designed as a single layer flat roof. On the grounds there are designed outside showers, toilets for men and women and a garden shelter.

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

Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance of such facilities has two main purposes. The first one is to evaluate how efficient food-service facilities are and to compare the results with other similar facilities. The second objective is to get a deeper analysis of the energy uses, what enables an easier identification of the processes whose energy efficiency can be improved. This thesis gives, in a first part, a general methodology of how such an energy performance assessment could be carried out. In a second part, a Swedish restaurant – Långbro Värdshus – is taken as a case study. This case study consists in an analysis of the cooking appliances' energy use and an energy performance assessment of the whole facility. A first result of this thesis is the importance of the definition of the system before to start the assessment. Lack of information about the considered processes or how energy use is estimated makes comparison and benchmarking difficult and potentially irrelevant. A second important aspect that stands out of the study when dealing with energy efficiency is the choice of a meaningful indicator. In the case of food-service facilities the amount of energy used per meal (typically expressed in kWh/meal) seems to be the most appropriate one. As regards the energy efficiency of Långbro Värdshus, it has been estimated at 5.9 kWh/meal when considering the total energy use of the facility and at 4.1 kWh/meal without HVAC systems' energy use. Concerning the cooking appliances, the monitored data of their electricity consumption have been analysed to identify the influence of the heating technology and behaviours on the energy use. It resulted, for example, that replacing two hot plate range tops by a solid top and an induction range top enabled 38 % energy savings. Moreover, training the personnel reduced by 7 % the total energy use of the monitored cooking appliances.

The purpose of this study was to identify whether firms that implement and develop core competencies perform significantly better than firms that do not. A model of core competency implementation and development in restaurant firms was developed and tested in three casual dining restaurant firms. The amount of co-alignment in the core competency process was compared to financial performance. Results indicated that firms that had a greater amount of alignment performed better. The highest performance was evidenced in the firm that not only had internal alignment but that appeared to have competencies that are also critical to success in the restaurant industry. / Ph. D.

The pertinent investment in intangible assets is expected to lead to a firm's higher productivity and competitiveness. This study suggests that a restaurant firm should identify core intangible assets for its business, manage them systematically, and measure their value contribution. The essential thrust is to identify key intangible value resources and establish their measurement, which then helps measure the financial contribution of each intangible asset and make an investment decision on it. Thus, this study was purported to identify key organization-centric intangible value assets in the context of the casual dining restaurant industry, develop their measurement, and examine their contribution on a firm's market value. Findings will help improve understanding of what intangible assets are critical and apply the concept to a strategic and operational management. Based on an in-depth literature review covering a wide range of areas, the following six of the most widely agreed upon domains of organizational capital were identified: innovation capital, organizational process capital, organizational culture capital, organizational learning capital, information system capital, and intellectual property capital. This structure of the six most important domains of organizational capital was verified through subsequent interviews with five experts, the pilot test with ten experts, and three rounds of the Delphi survey. Seventeen sub-dimensions were identified through the literature review, interviews, the pilot test, and the Delphi study with professionals. This industry-specific categorical system helps a firm identify and manage various types of intangible resources more precisely and efficiently. Furthermore, it can enable restaurant management to clearly understand how to cope with different types of intangible resources and how to gather, create, use, share, and develop them more appropriately. The findings can be grouped into the following conclusions. Seventy measurement indicators were developed to measure a firm's organizational capitals. Unlike using subjective perceptual measurement scales, the measured values using the objective measurement scales are consistent regardless of time or people. Therefore, the financial value (or contribution) of each of the six organizational capitals can be estimated more precisely along with the data of firms' market value. / Ph. D.

One of the keys for restaurant managers in conducting a proper assessment of their business opportunities is through understanding the level of risk these opportunities bear. This can be achieved by analyzing the causal relationships between external environmental forces and internal capabilities of the firm, and then make a strategic choice in what opportunities to invest. The purpose of this study was to investigate the concept of risk and its underlying dimensions that influence the restaurant industry's cash flows and stock returns. This study proposed a contemporary framework that enables restaurant industry executives to develop a better understanding of the risk factors (macroeconomic and industry) that influence their firms' cash flows and stock returns. The primary unit of analysis was at industry (portfolio) level. In addition, as a second step, three restaurant firms were selected to demonstrate the practical application of the model. Exploratory factor analysis indicated that the restaurant industry risk is represented by three dimensions: "Output," "PPI Meats," and "IP Restaurants." The macroeconomic risk construct was represented by the five variables of Arbitrage Pricing Theory of Chen et al. (1986). Time series-analysis regression of the portfolio of 75 restaurant firms, for the 1993-2004 period, revealed that macroeconomic variables explained a significant portion of restaurant stock returns. On the other hand, both macroeconomic and industry models explained a significant level of variation in operating cash flows. The addition of September 11 "dummy" variable improved the explained variation in stock returns for both equations (macroeconomic and industry). At a firm level, the industry model accounted for a significant variation in internal value drivers (operating cash flows, food cost, and labor cost) for all three restaurant companies. The industry risk model survived after controlling for the effect of macroeconomic variables on operating cash flows. The results indicate that the industry model provides a parsimonious solution in estimating variation in operating cash flows by capturing macroeconomic effects. / Ph. D.