The main aim of this thesis is to examine the implementation of the project Czech Specials in practice and analyze offer of regional specialities in the Central Bohemian region through the comparison of the product of certified and non-certified restaurants. The theoretical part deals with the importance of restaurant services, gastronomy, gastronomic tourism, quality, and marketing. The content of the work is also characteristic of the region of Central Bohemia, the historical development of regional gastronomy and specifications of traditional regional specialities of the region. The fourth chapter introduces the project Czech Specials and represents the results of the carried out survey of certified restaurants. In the final chapter the author deals with the analysis of the offer of non-certified restaurants in Kutná Hora, and performs a comparison of their product with the product of certified restaurants. Finally, it presents the findings of an interview on the topic of regional gastronomy and project Czech Specials with the owner of the non-certified restaurant in Kutná Hora.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:115463 |
| Date | January 2011 |
| Creators | Nekvasilová, Šárka |
| Contributors | Mlejnková, Lena, Jarolímková, Liběna |
| 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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