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Ing. Tomáš Parák

Master's thesis

Slow food na Slovensku a v zahraničí ako súčasť modernej gastronómie.

Slow food in Slovakia and abroad as part of modern cuisine.
Abstract:
Diploma work is concerned with the term of gastronomy, gastronamy facilities and modern gastronomy trends in its theoretical part. The work also describes the movement Slow Food in datail. Practical part of the work focus on the analysis of particular European states from the point of view of ,,Slow Food“. On the basis of the outcome of the analysis it is stated a real position of ,,Slow Food“ in the …more
Abstract:
Diplomová práca sa v teoretickej časti zaoberá pojmom gastronómia, gastronomickými zariadeniami a modernými trendmi gastronómie. Práca tiež podrobne popisuje hnutie Slow Food. Praktická časť práce sa venuje analýze vybraných štátov Európy z hľadiska ,,Slow Food“. Na základe výsledku analýzy sa zistí skutočné postavenie ,,Slow Food“ na Slovensku a v zahraničí.
 

Keywords

gastronómia Slow Food konvívium gastronomické zariadenia moderné trendy v gastronómii analýza štátov
 
Language used: Slovak
Date on which the thesis was submitted / produced: 7. 5. 2014
Identifier: http://is.vsh.cz/th/13401/vsh_m/

Thesis defence

  • Date of defence: 9. 6. 2014
  • Supervisor: Ing. Blanka Zimáková
  • Reader: PhDr. Marek Merhaut, Ph.D.

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Institute of Hospitality Management in Prague

Master programme / field:
Gastronomy , Hospitality Management and Tourism / Hospitality and Spa Management

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