Case study - Using HACCP by F&B manager and importance of insurance

Málek, Zdeněk; Lukášková, Eva; Pitrová, Kateřina; Velichová, Helena

dc.title	Case study - Using HACCP by F&B manager and importance of insurance	en
dc.contributor.author	Málek, Zdeněk
dc.contributor.author	Lukášková, Eva
dc.contributor.author	Pitrová, Kateřina
dc.contributor.author	Velichová, Helena
dc.relation.ispartof	Vision 2020: Innovation Management, Development Sustainability, and Competitive Economic Growth - Proceedings of the 28th International Business Information Management Association Conference, IBIMA 2016
dc.identifier.isbn	978-0-9860419-8-3
dc.date.issued	2016
dc.citation.spage	109
dc.citation.epage	118
dc.event.title	28th International Business Information Management Association Conference - Vision 2020: Innovation Management, Development Sustainability, and Competitive Economic Growth
dc.event.location	Seville
utb.event.state-en	Spain
utb.event.state-cs	Španělsko
dc.event.sdate	2016-11-09
dc.event.edate	2016-11-10
dc.type	conferenceObject
dc.language.iso	en
dc.publisher	International Business Information Management Association (IBIMA)
dc.relation.uri	http://ibima.org/accepted-paper/case-study-using-haccp-by-fb-manager-and-importance-of-insurance/
dc.subject	F&B manager	en
dc.subject	Food safety	en
dc.subject	HACCP	en
dc.subject	Insurance	en
dc.description.abstract	The article presents a case study of the use of the HACCP system for controlling the activities associated with food preparation in the selected operation. The HACCP system is an important tool for quality control of meals prepared by an F & B manager. The article presents a hazard analysis and determination of critical control points for the whole process of food preparation - from food intake, through their storage to their preparation. The work also presents a diagram of the spatial arrangement of the cuisine with incorporated symbols HACCP. Also insurance is presented here as an important tool for elimination of economic losses.	en
utb.faculty	Faculty of Logistics and Crisis Management
dc.identifier.uri	http://hdl.handle.net/10563/1007127
utb.identifier.obdid	43876958
utb.identifier.scopus	2-s2.0-85013966102
utb.identifier.wok	000392785700012
utb.source	d-scopus
dc.date.accessioned	2017-08-01T08:27:15Z
dc.date.available	2017-08-01T08:27:15Z
utb.contributor.internalauthor	Pitrová, Kateřina
utb.fulltext.affiliation	Zdeněk Málek, Department of Gastronomy, College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, malek@hotskolabrno.cz Eva Lukášková, Department of Gastronomy, College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, lukaskova@hotskolabrno.cz Kateřina Pitrová, Department of Environmental Security, Faculty of Logistics and Crisis Management, Tomas Bata University in Zlín, Nám T. G. Masaryka 5555, 760 01 Zlín, pitrova@flkr.utb.cz Helena Velichová, Department of Gastronomy, College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, velichova@hotskolabrno.cz
utb.fulltext.dates	-
utb.fulltext.references	AIG. Pojištění kontaminace a stažení výrobku z trhu. [online]. © 2016, [cit. 2016-07-13]. Dostupné z: https://www.aig.cz/content/dam/aig/emea/czech-republic/documents/cs/marketing-materials/prod-profile-kontaminace-uprava.pdf Anon. Dokumentace zavedení systému HACCP: Stanovení kritických bodů. [Interní zdroj]. [cit 2015-03-01]. 2014 Codex Alimentarius: International Food Standards. About Codex [online]. © 2014, 24.1.2014 [cit. 2014-02-23]. Dostupné z: http://www.codexalimentarius.org/about-codex/en/ KAMENÍK, Josef. Řízení kvality potravin živočišného původu. Vyd. 1. Brno: Veterinární a farmaceutická univerzita Brno, 2013, 192 s. ISBN 978-80-7305-647-6. KOUDELKOVÁ, Aneta. Analýza úrovně zajištění potravinové bezpečnosti v provozovně poskytující stravovací služby. Brno, [cit. 2015-03-01]. Dostupnost: VŠOH. Bakalá ř ská práce. Vysoká škola obchodní a hotelová Brno. LUKÁŠKOVÁ, Eva, VELICHOVÁ, Helena, TROJAN, Jakub. Analýza rizik zajišt ě ní potravinové bezpečnosti ČR. In Bezpečnostní a krizový management na regionální úrovní. Uherské Hradiště : Fakulta logistiky a krizového řízení Univerzity Tomáše Bati ve Zlíně , 2014, s. 1-444. ISBN 978-80-7454-413-2.
utb.fulltext.sponsorship	-
utb.fulltext.projects	-