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Vysoká Škola Hotelová V Praze 8, Spol. S R.O VYSOKÁ ŠKOLA HOTELOVÁ V PRAZE 8, SPOL. S R.O. Lucie Doležalová Profesní sdružení a soutěže v gastronomii Bakalářská práce 2016 Profesní sdružení a soutěže v gastronomii Bakalářská práce Lucie Doležalová Vysoká škola hotelová v Praze 8, spol. s r.o. katedra hotelnictví Studijní obor: Hotelnictví Vedoucí bakalářské práce: Ing. Blanka Zimáková Datum odevzdání bakalářské práce: 2016-04-21 Email: [email protected] Praha 2016 Bachelor´s Dissertation Professional associations and competition in gastronomy Lucie Doležalová The Institute of Hospitality Management in Prague 8, Ltd. Department of Hospitality Major: Hotel Management Thesis Advisor: Ing. Blanka Zimáková Date of Submission: 2016-04-21 Email: [email protected] Prague 2016 Prohlašuji, ţe jsem bakalářskou práci na téma Profesní sdruţení a soutěţe v gastronomii zpracovala samostatně a veškerou pouţitou literaturu a další podkladové materiály, které jsem pouţila, uvádím v seznamu pouţitých zdrojů, a ţe svázaná a elektronická podoba práce je shodná. V souladu s § 47b zákona č.552/2005 Sb., o vysokých školách v platném znění souhlasím se zveřejněním své bakalářské práce, a to v nezkrácené formě, v elektronické podobě ve veřejně přístupné databázi Vysoké školy hotelové v Praze 8, spol. s r.o. V Praze dne 21.4. 2016 …………………………………. Lucie Doleţalová Děkuji všem, kteří mi při zpracování práce pomáhali, především vedoucí své bakalářské práce Ing. Blance Zimákové za odbornou pomoc, konzultace, cenné připomínky a čas, který mi věnovala při zpracování mého tématu. Abstrakt DOLEŢALOVÁ, Lucie. Profesní sdruţení a soutěţe v gastronomii [Bakalářská práce] Vysoká škola hotelová. Praha : 2016. Celkový počet stran: 76 Bakalářská práce se zaměřuje na profesní sdruţení a soutěţe v gastronomii. Cílem práce je zmapovat a zanalyzovat činnost vybraných sdruţení v České republice se zaměřením na pořádání soutěţí. V práci vyuţívám z velké části metodu kompilace, tedy shromaţďování informací z různých zdrojů. V teoretické části zpracovávám témata, která vycházejí z vlastního zaměření práce. Analytická část analyzuje veškeré aktivity vybraných sedmi profesních sdruţení a také detailně popisuje vybrané soutěţe, které pořádají některé z těchto asociací. V návrhové části jsou uvedeny návrhy na zlepšení současné situace. Konkrétně zde pojednávám o moţnostech sníţení počtu juniorských soutěţí a o větším zaměření na propagaci soutěţí. Klíčová slova: Asociace, gastronomie, projekt, kategorie, soutěţ, soutěţící Abstract DOLEŢALOVÁ, Lucie. Professional associations and competition in gastronomy [Bachelor´s Dissertation] The Institute of Hospitality Management. Prague : 2016. p. 76 Bachelor´s Dissertation is focused on professional associations and competitions in gastronomy. The aim of the dissertation is to chart and analyze activities of selected associations in the Czech Republic with specialization to organize competitions. In the dissertation there is largely used a method of compilation that means to gather information from various sources. In theoretical part there are composed topics, which come from own focus of this dissertation. Analytical part analyzes all activities of selected seven professional associations. It describes selected competitions in details as well. In the final part are mention proposals to improve the current situation. Specific proposals which are mentioned are reduction number of competitions and they are more concentrated on promotion. Keywords: category, gastronomy, competition, competitor, professional association, project OBSAH ÚVOD .................................................................................................................................. 11 1 TEORETICKO - METODOLOGICKÁ ČÁST ................................................................ 13 1.1 Gastronomie .......................................................................................................... 13 1.2 Vývoj gastronomie ................................................................................................ 14 1.3 Gastronomické a stravovací sluţby ....................................................................... 15 1.3 Vývoj profesních sdruţení v České republice ....................................................... 17 1.4 Profesní sdruţení v České republice ..................................................................... 18 1.5 Profesní sdruţení v zahraničí ................................................................................ 19 1.6 Gastronomické soutěţe ......................................................................................... 22 2 ANALYTICKÁ ČÁST ..................................................................................................... 25 2.1 Asociace hotelů a restaurací České republiky (AHR ČR) ......................................... 25 2.1.1 Projekty a soutěţe AHR ČR ................................................................................ 28 2.2 Sdruţení podnikatelů v pohostinství, stravovacích a ubytovacích sluţbách v ČR (UNIHOST) ...................................................................................................................... 29 2.2.1 Projekty a soutěţe UNIHOSTu ........................................................................... 30 2.3 Asociace kuchařů a cukrářů České republiky (AKC ČR) .......................................... 33 2.3.1 Projekty a soutěţe AKC ČR ................................................................................ 36 2.4 Asociace číšníků České republiky (AČ ČR) .............................................................. 46 2.4.1 Projekty a soutěţe AČ ČR ................................................................................... 47 2.5 Asociace Sommelierů České republiky (AS ČR) ...................................................... 49 2.5.1 Projekty a soutěţe AS ČR ................................................................................... 51 2.6. Česká barmanská asociace (CBA) ............................................................................ 53 2.6.1 Projekty a soutěţe CBA ....................................................................................... 56 2.7 Asociace společného stravování (ASPOS) ................................................................ 62 2.7.1 Projekty a soutěţe ASPOS .................................................................................. 63 3 NÁVRHOVÁ ČÁST ........................................................................................................ 66 ZÁVĚR ................................................................................................................................ 70 LITERATURA .................................................................................................................... 72 SEZNAM TABULEK Tabulka 1 Počet členů AHR ČR v jednotlivých krajích v roce 2013 Tabulka 2 Počet členů AHR ČR v jednotlivých krajích v roce 2016 Tabulka 3 Ceník členství v AKC ČR Tabulka 4 Přehled počtu soutěţících na Gastro Junior Brno – Bidvest Cup v letech 2012 aţ 2016 Tabulka 5 Soutěţní kategorie pro 21. ročník Gastro Hradec – Vitana Cup 2016 Tabulka 6 Počet členů AČ ČR v jednotlivých regionálních pobočkách v roce 2016 Tabulka 7 Výše členských přípěvků AČ ČR Tabulka 8 Ceník členství v AS ČR Tabulka 9 Počet členů v jednotlivých odborných sekcích CBA v roce 2016 Tabulka 10 Počet členů v jednotlivých odborných sekcích CBA v roce 2016, včetně členů, kteří jsou ve více sekcích najednou Tabulka 11 Přehled titulů udílených CBA od roku 2007 do roku 2016 Tabulka 12 Přehled soutěţí, které se započítávají do soutěţe o „Barmana roku“ a dalších titulů udělovaných CBA Tabulka 13 Přehled ocenění udílených v rámci soutěţe Grand Prix CBA – The Best Bartenders SEZNAM ZKRATEK AČ ČR Asociace číšníků České republiky AHR ČR Asociace hotelů a restaurací České republiky AHGZ Allgemeine Hotel- und Gastronomie-Zeitung (Všeobecný zpravodaj o hotelnictví a gastronomii) AKC ČR Asociace kuchařů a cukrářů České republiky AS ČR Asociace Sommelierů A.S.I. The Association de la Sommellerie Internationale (Mezinárodní asociace sommelierů) ASPOS Asociace společného stravování ASSR Asociácia somelierov Slovenskej republiky BHA Bratislava Hotels Association CBA Česká barmanská asociace CC Club Competition DEHOGA Deutscher Hotel und Gaststättenverband (Německá asociace hotelů a restaurací) DPH Daň z přidané hodnoty EK CBA Emeritní klub CBA EU Evropská unie HO.RE.KA ČR Sdruţení podnikatelů v pohostinství a cestovním ruchu České republiky HOTREC Konfederace národních asociací hotelů, restaurací, kaváren a obdobných zařízení v Evropě IBA International Bartenders Association (Mezinárodní barmanská asociace) IGHP Izba Gospodarcza Hotelarstwa Polskiego (Hospodářská komora polského hotelnictví) IHA Hotelverband Deutschland (Německá hotelová asociace) JBC Junior Beer Competition JCC Junior Cocktail Competition JFC Junior Flair Competition JMK Junior Mistr kávy JSC CBA Junior Šejkr klub CBA MSK Moravskoslezský kraj NFHR ČR Národní federace hotelů a restaurací České republiky OSSKiC Ogólnopolskie Stowarzyszenie Szefów Kuchni i Cukierni (Národní asociace kuchařů a cukrářů) PCC Professional Cocktail Competition PFC Professional Flair Competition PIT Polska Izba Turystyki (Polská komora cestovního ruchu) PMK Profi Mistr kávy SACKA Slovenskou asociáciu cestovných kancelárií a cestovných agentúr SACR Slovenská agentúra pre cestovný ruch SZKC Slovenský zväz kuchárov a cukrárov UNIHOST Sdruţení podnikatelů v pohostinství, stravovacích a ubytovacích sluţbách v ČR UNIPAS Union der Pächter von
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