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Porovnanie Sushi Barov V Prahe Porovnanie sushi barov v Prahe Bakalárska práca Korina Kovácsová Vysoká škola hotelová v Praze 8, spol. s r.o. katedra Hotelierstva Študijný program: Gastronómia, hotelierstvo a turizmus Študijný obor: Hotelierstvo Vedúci bakalárskej práce: Ing. Zbyněk Vinš Praha 2019 The comparison of sushi bars in Prague Bachelor´s dissertation Korina Kovácsová The Institute of Hospitality Management in Prague 8, Ltd. Department of Hospitality Bachelor’s degree programme: Gastronomy, Hospitality Management and Tourism Bachelor´s degree field: Hospitality Management Thesis Advisor: Ing. Zbyněk Vinš Prague 2019 ***** Čestné prehlásenie Prehlasujem, že som bakalársku prácu na tému Porovnanie sushi barov v Prahe vypracovala samostatne a všetku použitú literatúru a ďalšie podkladové materiály, ktoré som použila uvádzam v zoz- name použitých zdrojov, a že zviazaná tlačená a elektronická podoba práce je zhodná. V súlade s § 47b zákona č. 111/1998 Sb., o vysokých školách, v platnom znení, súhlasím so zverejňovaním svojej bakalárskej práce, a to v neskrátenej forme, v elektronickej podobe vo verejne prístupnej databáze Vysokej školy hotelovej v Prahe 8, spol s r.o. ................................ Korina Kovácsová V ................................ dňa 25.4.2019 Abstrakt KOVÁCSOVÁ, Korina. Porovnanie sushi barov v Prahe. [Bakalárska práca] Vysoká Škola Hotelová. Praha, 2019. 59s. Popularita sushi vo svete vzrástla do takých rozmerov, že sa stalo hitom 21. storočia a mimo osobitných reštaurácií je podávané vo väčšine obchodných centier formou running sushi. Cieľom tejto práce je porovnanie kvality, rozsahu a cien služieb poskytovaných jednotlivými prevádzkami sushi barov v obchodných centrách v Prahe. K naplneniu tohto cieľa sme pou- žili nasledujúce výskumné metódy. Za účelom zberu dát potrebných na komparáciu a anlýzu jednotlivých sushi barov, sme využili metódu mystery shoppingu. Ohodnotením pevne sta- novených kritérií na základe osobnej návštevy bolo preukázané, že skúmané sushi bary mali osobitné nedostatky v rôznych hodnotených oblastiach. Najväčšími problémami v sushi ba- roch bol hluk, nedostatočne pestrá a rôznorodá ponuka sushi pokrmov, chuťovo neuspoko- jivé sushi pokrmy, chuťovo neuspokojivá ponúkaná ázijská kuchyňa a neprofesionálna ob- sluha. Každá z prevádzok disponovala jedným až troma z týchto nedostatkov, v rôznych roz- medziach závažnosti. Celkovú úroveň daných prevádzok sme stanovili sčítaním bodových ohodnotení jednotlivých kritérií. Výsledkom bolo zistenie, že kvalita poskytovaných služieb vybraných prevádzok nie je na rovnakej úrovni, a preto boli zoradené zostupne od najlepšie hodnotenej po najhoršie hodnotenú, medzi ktorými bol až 19 percentný rozdiel. Kľúčové slová: fermentácia, komparácia, kritériá, mystery shopping, octovaná ryža, su- rová ryba, sushi Abstract KOVÁCSOVÁ, Korina. The comparison of sushi bars in Prague. [Bachelor’s thesis] The institute of Hospitality Management. Prague 2019. 59p. Sushi´s popularity extends to such lengths, that it can be called the hit of the 21st century and besides specialized sushi restaurants, it is being served nearly in every shopping mall in the form of running sushi. The aim of this thesis is the comparison of quality, extent and prices of the services provided by individual sushi bars in shopping malls in Prague. The comple- tion of this aim was enabled using research methods. Mystery shopping was used as a method of collecting necessary data serving their comparison and analysis. The evaluation of the firmly set criteria based on personal visits at the sushi bars showed their individual insuffi- ciencies in various evaluated fields. The most emphasized problems within sushi bars were the noise, insufficient varieties of sushi, unsatisfactory sushi taste, unsatisfactory taste of the Asian cuisine and unprofessional service. Each one of the visited sushi bars had one to three of these shortcomings, varying in severity. Besides comparing the standard of the individual criteria, the focus was also set on the overall standard of the visited sushi bars by summing their evaluation. This process proved different levels of quality in the offered services. These differences enabled us to rank the sushi bars from the best rated to the worst rated. The gap between the best rated one and the worst rated one was 19%. Key words: comparison, criteria, fermentation, mystery shopping, sushi, raw fish, vine- gared rice Obsah Úvod ....................................................................................................................................... 8 1 Teoreticko-metodologická časť .................................................................................... 10 1.1 História sushi ......................................................................................................... 10 1.2 Druhy sushi ........................................................................................................... 12 1.3 Globalizácia sushi ................................................................................................. 15 1.4 Sushi ako zdravá strava ......................................................................................... 16 1.5 Pomôcky na prípravu sushi ................................................................................... 20 1.6 Jednotlivé sushi ingrediencie ................................................................................ 24 1.6.1 Plniace ingrediencie ....................................................................................... 24 1.6.2 Obaľovacie ingrediencie ................................................................................ 25 1.6.3 Prílohy ............................................................................................................ 25 1.6.4 Doplnkové ingrediencie ................................................................................. 26 2 Analytická časť ............................................................................................................. 27 2.1 Použitá metóda ...................................................................................................... 27 2.2 Definícia hodnotiacich kritérií .............................................................................. 27 2.3 Definícia podkategórií kritérií a ich hodnotiaca váha ........................................... 28 2.4 Mystery shopping vo vybraných sushi baroch ...................................................... 34 2.4.1 Ginza sushi, Atrium Flora .............................................................................. 34 2.4.2 MakaKiko running sushi, Palladium ............................................................. 36 2.4.3 Makakiko running sushi, Chodov .................................................................. 38 2.4.4 Makakiko Running Sushi, Nový Smíchov .................................................... 40 2.4.5 Sakura´s running sushi, Arkády Pankrác ....................................................... 42 2.4.6 Výsledky ........................................................................................................ 44 2.4.7 Porovnania normalizovaných hodnôt vybraných kritérií ............................... 45 2.5 Celkové zhodnotenie nazbieraných dát ................................................................. 51 3 Návrhová časť............................................................................................................... 52 Záver .................................................................................................................................... 55 Literatúra .............................................................................................................................. 57 Zoznam tabuliek a grafov Tabuľka 1: Kritériá a ich ohodnotenie ................................................................................. 29 Tabuľka 2: Ohodnotené kritériá pre Ginza sushi, Atrium Flora .......................................... 35 Tabuľka 3: Ohodnotené kritériá pre MakaKiko running sushi, Palladium ......................... 37 Tabuľka 4: Ohodnotené kritériá pre Makakiko running sushi, Chodov .............................. 39 Tabuľka 5: Ohodnotené kritériá pre Makakiko Running Sushi, Nový Smíchov ................ 41 Tabuľka 6: Ohodnotené kritériá pre Sakura´s running sushi, Arkády Pankrác ................... 43 Tabuľka 7: Celková porovnávacia tabuľka s normalizovanými hodnotami ........................ 45 Graf 1: Porovnanie pre Ginza sushi, Atrium Flora .............................................................. 46 Graf 2: Porovnanie pre MakaKiko running sushi, Palladium .............................................. 47 Graf 3: Porovnanie pre Makakiko running sushi, Chodov .................................................. 48 Graf 4: Porovnanie pre Makakiko running sushi, Nový Smíchov ....................................... 49 Graf 5: Porovanie pre Sakura´s running sushi, Arkády Pankrác ......................................... 50 Zoznam skratiek a vysvetliviek SACN/COT Scientific Advisory Comittee on Nutrition/ Comittee on Toxicology AJPM American Journal of Preventive Medicine Mirin Sladké japonské ryžové víno Úvod Sushi už dávno nie je pojmom predstavujúcim nechuť voči surovej rybe, ako bolo vnímané pred pár desaťročiami. Vďaka zdokonaľovaniu kulinárstva a rastúcemu záujmu o gastrono- mické zážitky zo strany konzumentov, sa tento pokrm stal hitom 21.storočia. V Českej re- publike vďaka jeho zahraničnej popularite prepukol do takej mieri, kedy je možné si ho vy- chutnať skoro v každom
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