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.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:73647 |
| Date | January 2010 |
| Creators | Horáček, Jakub |
| Contributors | Tyll, Ladislav, Kotáb, Jiří |
| Publisher | Vysoká škola ekonomická v Praze |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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