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Autor:
SLOVÁK, Martin
This paper aims to approach butchery techniques in the urban environment medieval and early modern period. The theoretical part deals with the guild and the craft environment of the butcher's guild organization, which was the basis for the processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::7dd6fb6d11e773ee1155e7ceaed8c631
http://www.nusl.cz/ntk/nusl-517080
http://www.nusl.cz/ntk/nusl-517080
Autor:
Kvasnička, Kamil
Bachelor's thesis deals with creating a business plan designed to start butchery with production of their own. It contains proposals for marketing and financial planning. The aim is to evaluate capability of creating profit.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::c94f8b59aa30dec9f8e69e52ae075f0b
http://www.nusl.cz/ntk/nusl-361104
http://www.nusl.cz/ntk/nusl-361104