This article explores attitudes of hospitality stakeholders (HSs) and consumers towards fish gastronomy in the Czech Republic with an emphasis on traditional recipes and the impact of globalization. ...For the exploration of HSs’ attitudes, qualitative investigation via in-depth semi-standardized interviews was employed with 19 fish restaurant HSs. The abstraction, appearance of ideal types of HSs, and integration with four aspects of Ritzer’s McDonaldization theory were done. For the exploration of consumers’ attitudes, sensory evaluation of seven fish dishes with 1698 participants was used. Lastly, a focus group was conducted with regular fish food consumers. Three ideal types of HS named progressive innovators, taste defenders, and occasional traditionalists appeared. For all of them, aspects of McDonaldization were obvious, meaning shift towards rationalization in Czech fish culinary culture and possible dilution of the original identity. As the main reasons for deauthentication of Czech fish gastronomy, a high laboriousness of traditional fish dishes causing high time consumption for restaurant staff, and the inclusion of bones in most of the traditional Czech fish dishes as the main barrier for consumers were identified. Paradoxically, consumers preferred traditional dishes more, showing a discrepancy between the attitudes of consumers and HSs. This result drew attention to the need for marketing research on the part of HSs. When already prepared dishes were presented, consumers preferred to choose more time-consuming fish dishes with more input ingredients. In the restaurant, consumers more often choose bone-free dishes. On the other hand, in households, consumers prefer the cheaper purchase of whole fish with bones. Ways of defense against food globalization were outlined: promotion of traditional fish dishes not contradicting the McDonaldization aspects, supporting food with strong national traditions, and the usage of glocalization when the skills, specificity, or original ingredients are sustained despite globalization.
Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes ...towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.
This report focuses on the relationship between the prices of wines and quality measured on a 100-point quality scale. Only wines from the Czech Republic evaluated during the first round of the ...Prague Wine Trophy 2015 competition were included in this study. In total, 114 wine samples from five wine categories were examined. Two types of statistical methods were used to obtain results. Chi-square test of independence in contingency table did not show any statistically significant relationship between the commonly used price categories and the quality of wines expressed as medal awards obtained in the competition. Correlation coefficient was used to examine the relationship between price and quality within individual categories of wines. Medium correlation was found in the categories of white cuvée and sparkling wines, and moderate correlation was observed in the Blaufränkisch category. For the category with the highest value of correlation coefficient, regressive function was formed.
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BFBNIB, NUK, PILJ, SAZU, UL, UM, UPUK
Arne Næss considered nature the best source of knowledge and regarded the economists as morally responsible for the ecological crisis. Therefore, this research focused on students of economic fields ...at the university level. The experimental group (n = 236) led by a teacher-as-researcher completed a Business Economic course by forest workshops for one semester because the sustainability principles can be very well explained and observed on examples of forest fauna and flora and then applied in managerial practice. Many similarities were found between forest and business principles (optimal growth rate, teamwork, cooperation models, parasitism). This paper aimed to identify if students’ proficiency in applying sustainable mindset from a forest ecosystem to practice increased. The achievement test compared outcomes of the experimental and control group (n = 190) of students. Based on statistical testing, it can be stated that the experimental intervention led to better results compared to the control group. For issues in which no suitable parallel with the forest ecosystem was found and were therefore explained according to the textbook, group (E) did not perform better than group (C). The methodology is based on qualitative and quantitative research, a mixed-methods approach.
This paper evaluates the impact of the forest environment on aggressive manifestations in adolescents. A remedial educative programme was performed with 68 teenagers from institutions with substitute ...social care with diagnoses F 30.0 (affective disorders) and F 91.0 (family-related behavioural disorders), aged 12–16 years. Adolescents observed patterns of prosocial behaviour in forest animals (wolves, wild boars, deer, bees, ants, squirrels and birds), based on the fact that processes and interactions in nature are analogous to proceedings and bonds in human society. The methodology is based on qualitative and quantitative research. Projective tests (Rorschach Test, Hand Test, Thematic Apperception Test) were used as a diagnostic tool for aggressive manifestations before and after forest therapies based on Shinrin-yoku, wilderness therapy, observational learning and forest pedagogy. Probands underwent 16 therapies lasting for two hours each. The experimental intervention has a statistically significant effect on the decreased final values relating to psychopathology, irritability, restlessness, emotional instability, egocentrism, relativity, and negativism. Forest animals demonstrated to these adolescents ways of communication, cooperation, adaptability, and care for others, i.e., characteristics without which no community can work.
This article explores attitudes of hospitality stakeholders (HSs) and consumers towards fish gastronomy in the Czech Republic with an emphasis on traditional recipes and the impact of globalization. ...For the exploration of HSs' attitudes, qualitative investigation via in-depth semi-standardized interviews was employed with 19 fish restaurant HSs. The abstraction, appearance of ideal types of HSs, and integration with four aspects of Ritzer's McDonaldization theory were done. For the exploration of consumers' attitudes, sensory evaluation of seven fish dishes with 1698 participants was used. Lastly, a focus group was conducted with regular fish food consumers.Three ideal types of HS named progressive innovators, taste defenders, and occasional traditionalists appeared. For all of them, aspects of McDonaldization were obvious, meaning shift towards rationalization in Czech fish culinary culture and possible dilution of the original identity. As the main reasons for deauthentication of Czech fish gastronomy, a high laboriousness of traditional fish dishes causing high time consumption for restaurant staff, and the inclusion of bones in most of the traditional Czech fish dishes as the main barrier for consumers were identified. Paradoxically, consumers preferred traditional dishes more, showing a discrepancy between the attitudes of consumers and HSs. This result drew attention to the need for marketing research on the part of HSs. When already prepared dishes were presented, consumers preferred to choose more time-consuming fish dishes with more input ingredients. In the restaurant, consumers more often choose bone-free dishes. On the other hand, in households, consumers prefer the cheaper purchase of whole fish with bones. Ways of defense against food globalization were outlined: promotion of traditional fish dishes not contradicting the McDonaldization aspects, supporting food with strong national traditions, and the usage of glocalization when the skills, specificity, or original ingredients are sustained despite globalization.
The diploma paper is dealing with the matter of Provincial reconstruction team of the Czech Republic operating in Loghar province in Afghanistan. The goal of the paper is its assessment followed by a ...suggestion of optimalization of the present strategy of the Czech Republic and the project management in consideration of the Provincial reconstruction team in this province. On the basis of investigated information there will be submitted a proposal of a new strategic document of the Czech Republic for the reconstruction Loghar province. These thesis will also include a summary of correction measures in the area of operation and aim of the projects.
The work is focused on the performance of milking robots in the herd's controlled movemement system. The popularity of this method of the milk gaining in the world and in the Czech Republic is ...increasing every year. The reason is mainly the excellent results in increasing the labour productivity and welfare of dairy cows. For this thesis, a stable building was selected for livestock breeding with the market production of milk using AMS with the controlled movement of the herd.
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