Organizovanie a riadenie kvality gastronomických služieb vo veľkom hoteli – Mgr. Ivana Tišková
Mgr. Ivana Tišková
Bachelor's thesis
Organizovanie a riadenie kvality gastronomických služieb vo veľkom hoteli
Organization and quality guidance of gastronomic service in big hotel
Abstract:
The aim of our study was to monitor the organization and quality of gastronomic services in the Hotel Frankenland. We set two research hypotheses focused on the satisfaction of gastronomy and service. Problem areas we set aside in communication, human resources and opportunities. In implementing the work we started from the analysis of feedback on the web portals, unstructured conversation with guests …moreAbstract:
Cieľom našej práce bolo sledovanie organizácie a kvality gastronomických služieb v Hoteli Frankenland. Stanovili sme si dve výskumné hypotézy zamerané na spokojnosť v oblasti gastronómie a s poskytovaným servisom obsluhujúceho personálu. Problémové oblasti sme si vyčlenili v oblasti komunikácie, personalistiky a príležitostí. Pri realizácií práce sme vychádzali z analýzy spätnej väzby na internetových …more
Language used: Slovak
Date on which the thesis was submitted / produced: 2. 5. 2017
Identifier:
http://is.vsh.cz/th/15088/vsh_b/
Thesis defence
- Date of defence: 5. 6. 2017
- Supervisor: Ing. Blanka Zimáková
- Reader: Ing. Petr Studnička, PhD.
Citation record
Full text of thesis
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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 Czech)
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