The master´s thesis is focusing on temporary characteristics of restaurant services from the view of customers who have the illness called coeliac disease, which means they have certain dietary restrictions. Firstly, the theoretical part sets the topic into the wider context. The theoretical background is divided into three larger parts dealing with coeliac disease, the specifics of gluten-free diet and with a characteristics of hospitality industry with focus on this group. In the practical part statistical tests analyse the information, obtained by survey aimed at the target group. For this purpose the practical part is divide into four parts dealing with demographic characteristics of coeliacs and their influence on frequency of visiting restaurants, suitable characteristics of restaurants, their promotion and with coeliacs' interset in specialized restaurants. The outcomes of the thesis are a summary of coeliacs' consumer behaviour in the field of restaurant industry and recommendations for restaurants, how the offered services could be improved and fitted to the target group. Finally the thesis deal with the question of working of a restaurant which would be partly or entirely focused on serving a specially prepared gluten-free meals.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:257591 |
| Date | January 2017 |
| Creators | Pechová, Gabriela |
| Contributors | Šálková, Daniela, Markéta, Markéta |
| Publisher | Česká zemědělská univerzita 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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