Cílem této práce vytvořit a zmapovat obchodní plán ukrajinské restaurace a dále ověřit jeho
efektivitu v praxi. Vzhledem k faktu, že poptávka v oblasti toho sektoru trhu je vysoká, sestávení
úspěšného obchodního plánu je klíčem k úspěchu v prostředí velké konkurence.
Teoretická část práce se zaměřuje na obecné typy obchodních plánů, jejich hlavní rysy,
kterými se vyznačují, a dále pak na rozbor analytických postupů potřebných k jejich uplatnění
v praxi.
Druhá část se zabývá analýzou cateringového trhu a jeho trendy, které se panují ve světě a
České republice, zejména v hlavní městě ČR Praze.
Třetí část obsahuje samotný obchodní plán, v němž byly uplatněny konkrétní analytické
postupy, které jsou pořeba k vytvoření efektivního a konkurenceschopného obchodního
plánu.development process. The second part analyses catering market and its trends on the global level as well as in Czech Republic and Prague. The third part is the business plane itself with the analysis of external and internal environment, will all activities and steps that should be done, risk and financial analysis.
Annotation in English
The aim of the project is to create a business plan for the Ukrainian restaurant in Prague and
understand whether it is profitable or not. Although the demand on the market is very high
it can be challenging as there are a lot of players on the market.
The theoretical part is describing the structure and types of business plan with the specific
focus on the different analytical tools for strategy development process. The second part
analyses catering market and its trends on the global level as well as in Czech Republic and
Prague. The third part is the business plane itself with the analysis of external and internal
environment, will all activities and steps that should be done, risk and financial analysis.
Keywords
Business plan, Benchmarking, PESTEL analysis, SWOT analysis, Porter?s
five forces, Balanced Scorecard, Catering Market.
Keywords in English
Business plan, Benchmarking, PESTEL analysis, SWOT analysis, Porter?s five
forces, Balanced Scorecard, Catering Market.
Length of the covering note
77 p. (85 557 characters)
Language
AN
Annotation
Cílem této práce vytvořit a zmapovat obchodní plán ukrajinské restaurace a dále ověřit jeho
efektivitu v praxi. Vzhledem k faktu, že poptávka v oblasti toho sektoru trhu je vysoká, sestávení
úspěšného obchodního plánu je klíčem k úspěchu v prostředí velké konkurence.
Teoretická část práce se zaměřuje na obecné typy obchodních plánů, jejich hlavní rysy,
kterými se vyznačují, a dále pak na rozbor analytických postupů potřebných k jejich uplatnění
v praxi.
Druhá část se zabývá analýzou cateringového trhu a jeho trendy, které se panují ve světě a
České republice, zejména v hlavní městě ČR Praze.
Třetí část obsahuje samotný obchodní plán, v němž byly uplatněny konkrétní analytické
postupy, které jsou pořeba k vytvoření efektivního a konkurenceschopného obchodního
plánu.development process. The second part analyses catering market and its trends on the global level as well as in Czech Republic and Prague. The third part is the business plane itself with the analysis of external and internal environment, will all activities and steps that should be done, risk and financial analysis.
Annotation in English
The aim of the project is to create a business plan for the Ukrainian restaurant in Prague and
understand whether it is profitable or not. Although the demand on the market is very high
it can be challenging as there are a lot of players on the market.
The theoretical part is describing the structure and types of business plan with the specific
focus on the different analytical tools for strategy development process. The second part
analyses catering market and its trends on the global level as well as in Czech Republic and
Prague. The third part is the business plane itself with the analysis of external and internal
environment, will all activities and steps that should be done, risk and financial analysis.
Keywords
Business plan, Benchmarking, PESTEL analysis, SWOT analysis, Porter?s
five forces, Balanced Scorecard, Catering Market.
Keywords in English
Business plan, Benchmarking, PESTEL analysis, SWOT analysis, Porter?s five
forces, Balanced Scorecard, Catering Market.
Research Plan
Introduction Define the objectives and the application methods used in the Master thesis.
Theoretical part
Determine theoretical background for a business plan.
Practical part
Compile market research of the catering market in the Czech Republic and Prague.
Prepare business plan for the restaurant.
Perform risk, cost and time analysis of the plan.
Conclusion
Research Plan
Introduction Define the objectives and the application methods used in the Master thesis.
Theoretical part
Determine theoretical background for a business plan.
Practical part
Compile market research of the catering market in the Czech Republic and Prague.
Prepare business plan for the restaurant.
Perform risk, cost and time analysis of the plan.
Conclusion
Recommended resources
ABRAMS, Rhonda. Successful business plan secrets and strategies: America's best-selling business plan guide!. 6th edition. Palo Alto: PlanningShop, 2014, 430 p. ISBN 978-1-933895-46-8.
PRITCHARD, Carl L. Risk management: concepts and guidance. Fifth edition. Boca Raton: CRC Press, Taylor and Francis Group, 2015, 442 p. ISBN 978-1-4822-5845-5.
SAWYER, Tom Y. Financial modeling for business owners and entrepreneurs: developing Excel models to raise capital, increase cash flow, improve operations, plan projects, and make decisions. New York: Apress, 2014, 322 p. The expert's voice in financial modeling. ISBN 978-1-4842-0371-2.
SHELTON, Hal. The secrets to writing a successful business plan: a pro shares a step-by-step guide to creating a plan that gets results. Updated and expanded. Rockville: Summit Valley Press, 2017, 312 p. ISBN 978-0-9899460-3-2.
Recommended resources
ABRAMS, Rhonda. Successful business plan secrets and strategies: America's best-selling business plan guide!. 6th edition. Palo Alto: PlanningShop, 2014, 430 p. ISBN 978-1-933895-46-8.
PRITCHARD, Carl L. Risk management: concepts and guidance. Fifth edition. Boca Raton: CRC Press, Taylor and Francis Group, 2015, 442 p. ISBN 978-1-4822-5845-5.
SAWYER, Tom Y. Financial modeling for business owners and entrepreneurs: developing Excel models to raise capital, increase cash flow, improve operations, plan projects, and make decisions. New York: Apress, 2014, 322 p. The expert's voice in financial modeling. ISBN 978-1-4842-0371-2.
SHELTON, Hal. The secrets to writing a successful business plan: a pro shares a step-by-step guide to creating a plan that gets results. Updated and expanded. Rockville: Summit Valley Press, 2017, 312 p. ISBN 978-0-9899460-3-2.
