Zhodnocení konkurenceschopnosti malého podniku v oblasti gastronomie

Abstract

The thesis deals with the evaluation of the competitiveness of a small business in the field of gastronomy. The first part this thesis explains specific concepts relating to competitiveness. Then we described the enterprise and business with focus on a small and medium companies. The second part is about characteristics of the selected company and created a analysis of the external and internal environment of the company, there was made a research of environment and evaluation of competition. Based on these methods we focused to strategic goals and recommendations for improving competitiveness and which way the company should go in the future to by a successful.