The aim of this thesis is to analyse employee meals, its importance and various possibilities to organize it. The theoretical part explains the basic terms and briefly describes the general problems of the catering industry. The thesis deals with the employee meals, describes the historical development, the importance, the legislation, different possibilities of employee meals and their characteristics. One chapter handles with contemporary trends of employee meals, catering supplies and voucher system. The practical part analyses the results of the questionnaire survey.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:74138 |
| Date | January 2010 |
| Creators | Šťastná, Věra |
| Contributors | Mlejnková, Lena, Indrová, Jarmila |
| 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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