Menu Engineering and Its Use in Gastronomy – Bc. Barbora Ryšavá
Bc. Barbora Ryšavá
Bachelor's thesis
Menu Engineering and Its Use in Gastronomy
Abstract:
Cílem této bakalářské práce je analýza portfolia restaurace metodou menu engineeringu. Na začátku práce byly stanoveny tři výzkumné otázky, s ohledem na téma bakalářské práce, které byly během praktické části zodpovězeny. Během doby, ve které analýza probíhala, restaurace rozšířila své menu o nové položky, což je v analytické části zohledněno. Ve čtvrté kapitole jsou navrhnuty změny a doporučení, které …moreAbstract:
The aim of this dissertation is to analyze the restaurants items portfolio using the menu engineering method. For the purpose of supporting the research, three research questions were created at the beginning and answered within the analytical part. The thesis is divided into five parts.During the research period the restaurants upgraded its menu, therefore the thesis is focused on analyzation of the …more
Language used: English
Date on which the thesis was submitted / produced: 19. 11. 2019
Identifier:
https://is.vsh.cz/th/r6hlc/
Thesis defence
- Date of defence: 27. 1. 2020
- Supervisor: Ing. Štěpán Chalupa
- Reader: doc. Ing. Jan Hán, Ph.D.
Full text of thesis
Contents of on-line thesis archive
Published in Theses:- no one
Other ways of accessing the text
Institution archiving the thesis and making it accessible: Vysoká škola hotelová v PrazeInstitute of Hospitality Management in Prague
Bachelor programme / field:
Gastronomy, Hotel Management and Tourism / Hospitality Management (Study in English)
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