Organoleptic qualities of catering provided to students in students´cafeteria of the South Bohemian University ,Ceske Budejovice as compared with the catering delivered to clients of the South Bohemian Hospital ,Ceske Budejovice, a.s.

The thesis, as the title suggests, deals with the quality and organoleptic characteristics of meals prepared in the Students´ canteen of the University of South Bohemia. In the theoretical part the basic principles and composition of a quality and healthy diet are described with the use of literature, the history and basic information about clinical dietology is mentioned and the importance of organoleptic characteristics is explained. The issue of catering facilities and canteens is also addressed. There is an emphasis on the quality of the diet because this is an integral part of a patient´s treatment and ought to be chosen carefully. In the practical section the results of quantitative survey conducted with the České Budějovice hospital clients and the University of South Bohemia students are shown. This investigation aims to highlight the good quality and the drawbacks of their diet and determine the level of satisfaction both in patients of České Budějovice Hospital and students of the South Bohemian University. Before starting the investigation three hypotheses were stated. Based on data evaluation only the hypothesis number one and the second part of the hypothesis three proved true. The Hypothesis number two and the first part of the hypotheses number three were not confirmed