Zhodnocení konkurenceschopnosti restauračního zařízení

Abstract

Master thesis „ Evaluation of the competitiveness of the restaurant facility” contains introduction, starting points of the competition and competitiveness, characteristic of the restaurant facility, own analysis of the competitiveness, synthesis, recommendations and conclusion. The aim of this master thesis was the evaluation of the standing of the enterprise at the market. The analysis will help to reveal the competitive advantages and disadvantages, as well as to find out the current standing of the enterprise at the market gastronomy. The analysis should also uncover the fundamental factors to which the entrepreneur should pay greater attention. The results of the conducted analysis will also serve as a material used in order to propose further process of the functioning of the restaurant together with the future ideas.