Stanovení hodnoty podniku v potravinářském odvětví metodou EVA a metodou DCF

Abstract

Company valuation in the food industry by applying EVA and DCF methods The aim of this thesis is to determine the market value of the company using DCF and EVA methods on 31.12.2009. The values to compare and perform sensitivity analysis. The thesis consists of six chapters. The first chapter contains an introduction. The second chapter provides the theoretical knowledge that is necessary for valuation. This is a strategic analysis, financial analysis, financial plan and the methods used to value the company. The third part is characterized by PeMaP Ltd. In the fourth chapter was to apply theoretical knowledge to a specific company. The fifth chapter is a sensitivity analysis on the parameters of FCFF, WACC and NOA In the finish will be summarized reality.