| Popis: |
Bachelor thesis deals with the quality of services offered in gastronomy. The aim of this work is to analyze the perception of gastronomic service quality and the subsequent creation of proposals for their possible improvement. In theoretical part of the thesis are defined terms as gastronomy, gastronomical services and quality. Subsequently, their development and history are also described. The practical part consists of a research about perception of the quality of gastronomical services and the interview with professional cook Roman Vaněk. Included are also suggestions, which can possibly improve the quality in gastronomy and which are based on results of the research and interview findings. |
