Přednosti české gastronomie

Abstract

Currently the Czech gastronomy deserves enough attention because it is not only manifold from a view of biological food value but it is also from a view of dining. Czech gastronomy tradition enjoys its famous return on range of restaurant menus. Current tendency of the gastronomy directs rather to quality than to quantity. That is why I find the sense of Czech gastronomy as an optimal occasion for differenciation of restaurant business.

From the bachelor thesis it is possible to deduce that we should regard our cultural and catering customs and traditions. Czech gastronomy qualifies for attention of not only domestic visitors of local restaurants but also foreign guests.

The objective of the bachelor work is familiarization with czech gastronomy and showing its advantages in the catering system. This bachelor thesis can serve an educational material for schools, professional public and restaurant operators. The work can be a basis of making decisions about changes or introducing menus with Czech cuisine for existing or potential innkeepers.