Ocenění podniku v potravinářském průmyslu pokročilými výnosovými metodami

Abstract

This thesis aims to determine the value of a company operating in the food industry. The valuation is conducted as of January 1, 2024, using the two-phase discounted cash flow method (DCF – Entity) and the economic value added method (EVA – Entity). The first part of the thesis focuses on the theoretical background and methodology of business valuation. The valued company is first described in the practical part, followed by a strategic and financial analysis. This is followed by creating a financial plan, determining the cost of capital, and valuing the company using the selected methods. The results show that the valuations obtained by the chosen methods lead to similar outcomes, with the estimated market value exceeding the book value by 8%. This value reflects the current situation on the Czech sugar market. In conclusion, a sensitivity analysis is conducted using optimistic and pessimistic scenarios.