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MACHÁČKOVÁ, Karolina, Zbyněk VINŠ and Věra LEVIČKOVÁ. GENDER STILL DOES MATTER IN THE HOTEL INDUSTRY. TEM JOURNAL. Serbia: UIKTEN - Association for Information Communication Technology Education and Science,Serbia, 2024. ISSN 2217-8309.URL
Name (in English): GENDER STILL DOES MATTER IN THE HOTEL INDUSTRY.
English.
Keywords in English: gender equality index, gender pay gap, precarization of work, remuneration inequalities, SIGI, Strategy 2021+
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 13/1/2024 20:46. -
ZELENÝ, Jiří, Darina SVOBODOVÁ, Zbyněk VINŠ, Michal LOŠŤÁK and Anna ULRICHOVÁ. The Authenticity of ChatGPT’s Responses in the Tourism and Hospitality Sector: An Explorative Study on Human Perception of Artificial Intelligence. Online. In Reis, J.L., Zelený, J., Gavurová, B., Santos, J.P.M.d. Marketing and Smart Technologies. Singapore: SpringerLink, 2024, p. 39–55. Smart Innovation, Systems and Technologies, vol 386. ISBN 978-981-97-1551-0. Available from: https://dx.doi.org/10.1007/978-981-97-1552-7_4.URL
Name (in English): The Authenticity of ChatGPT’s Responses in the Tourism and Hospitality Sector: An Explorative Study on Human Perception of Artificial Intelligence
English. Singapore.
Keywords in English: AI-generated content; Gastronomy; Hotels; Text elicitation; Tourist information center; Wine-food pairing, Qualitative methodology
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 14/11/2024 23:58. -
ZELENÝ, Jiří, Zbyněk VINŠ and Michal MAREŠOVSKÝ. Cesta Skotskem Vol. II.: Single Malt Whisky Tasting Workshop by Michal Marešovský. 2023.
Name (in English): Cesta Skotskem Vol. II.: Single Malt Whisky Tasting Workshop by Michal Marešovský
Czech. Czech Republic.
Keywords in English: Auchentoshan, Johnnie Walker, Laphroaig, Oban, Talisker
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:01. -
VINŠ, Zbyněk and Jiří ZELENÝ. Czech Cuisine Tasting at ICMarkTech´23. 2023.URL
Name (in English): Czech Cuisine Tasting at ICMarkTech´23
English. Czech Republic.
Keywords in English: Czech beer, Czech pastries, Czech pate, becherovka, pickled sausages
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:02. -
SVOBODOVÁ, Darina, Lada POPL PETRÁNKOVÁ, Zbyněk VINŠ, Anna ULRICHOVÁ and Ege ILGÜZ. Decorating and serving tartlets. 2023.
Name in Czech: Zdobení a servis tartaletek
Name (in English): Decorating and serving tartlets
RIV: Organization of a workshop. English. Czech Republic.
Svobodová, Darina (203 Czech Republic, guarantor, belonging to the institution) -- Popl Petránková, Lada (203 Czech Republic, belonging to the institution) -- Vinš, Zbyněk (203 Czech Republic, belonging to the institution) -- Ulrichová, Anna (203 Czech Republic, belonging to the institution) -- Ilgüz, Ege (792 Turkey)
Keywords in English: Professional workshop; baking; decorating; serving; tartlets
Changed by: Ing. Darina Svobodová, učo 6138. Changed: 4/4/2023 09:21. -
MACHÁČKOVÁ, Karolina, Zbyněk VINŠ, Jiří ZELENÝ and Věra LEVIČKOVÁ. Grender Still does Matler inf the Hotel Industry. TEM JOURNAL. 2023. ISSN 2217-8333.
Changed by: Ing. Věra Levičková, Ph.D., učo 4137. Changed: 27/12/2023 22:57.
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SVOBODOVÁ, Darina, Ege ILGÜZ, Lada POPL PETRÁNKOVÁ, Zbyněk VINŠ and Anna ULRICHOVÁ. Non-alcoholic cocktails mixing and serving. 2023.
Name in Czech: Míchání a servis nealkoholických nápojů
Name (in English): Non-alcoholic cocktails mixing and serving
RIV: Organization of a workshop. English. Czech Republic.
Svobodová, Darina (203 Czech Republic, guarantor, belonging to the institution) -- Ilgüz, Ege (792 Turkey) -- Popl Petránková, Lada (203 Czech Republic, belonging to the institution) -- Vinš, Zbyněk (203 Czech Republic, belonging to the institution) -- Ulrichová, Anna (203 Czech Republic, belonging to the institution)
Keywords in English: Professional workshop; non alcoholic; cocktails; mixing; serving
Changed by: Ing. Darina Svobodová, učo 6138. Changed: 4/4/2023 09:30. -
VINŠ, Zbyněk. Organizer of Gastronomic Workshop at ICMarkTech´23 Conference. 2023.URL
Name (in English): Organizer of Gastronomic Workshop at ICMarkTech´23 Conference
English.
International impact: yes
Reviewed: yes
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 5/2/2024 12:38. -
ZELENÝ, Jiří, Zbyněk VINŠ and Veselý MICHAL. Párování Rémy Martin Cognac s finger food (Pairing Rémy Martin Cognac with Finger Food). 2023.
Name (in English): Pairing Rémy Martin Cognac with Finger Food
Czech. Czech Republic.
Keywords in English: cranberries, lingonberries, muffin, shrimp, venison
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:02. -
ZELENÝ, Jiří, Zbyněk VINŠ and Michaela KAPIČKOVÁ. Rosé Wines Master Class. 2023.
Name (in English): Rosé Wines Master Class
Czech. Czech Republic.
Keywords in English: French market, grape harvest, mechanization, Provence, wine production
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:03. -
ZELENÝ, Jiří, Zbyněk VINŠ and Zázvorková MARKÉTA. Ruinart Champagne: historie a současnost (Ruinart Champagne: History and Present). 2023.
Name (in English): Ruinart Champagne: History and Present
Czech. Czech Republic.
Keywords in English: Blanc de Blancs, Magnum, Rosé, Ruinart de Ruinart
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:03. -
ZELENÝ, Jiří, Zbyněk VINŠ and Martiník JAN. Rum & Tequila Tasting Workshop by Jan Martiník. 2023.
Name (in English): Rum & Tequila Tasting Workshop by Jan Martiník
Czech. Czech Republic.
Keywords in English: Cuba, Eminente, Mexico, Molasses, Volcan
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:03. -
ZELENÝ, Jiří, Marešovský MICHAL, Zbyněk VINŠ, Jakub SLÁNSKÝ, Veronika VYBÍRALÍKOVÁ, Zuzana NEŠETŘILOVÁ, Kateřina HAVELKOVÁ, Ege ILGÜZ and Veronika FRAŇKOVÁ. Cesta Skotskem: Whisky Workshop by Michal Marešovský (Journey through Scotland: Whiskey Workshop by Michal Marešovský). 2022.
Name (in English): Journey through Scotland: Whiskey Workshop by Michal Marešovský
Czech. Czech Republic.
Keywords in English: Campbeltown, Highland, Islay, Lowland, Speyside
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:03. -
ZELENÝ, Jiří, Peter BOBULA, Zbyněk VINŠ, Jakub SLÁNSKÝ, Tomáš KROPÁČEK, Veronika VYBÍRALÍKOVÁ and Zuzana NEŠETŘILOVÁ. Japanese Whisky & American Whiskey Tasting Workshop. 2022.
Name (in English): Japanese Whisky & American Whiskey Tasting Workshop
English. Czech Republic.
Keywords in English: gin, rye whisky, single grain, sushi
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 19/4/2022 20:04. -
HÁN, Jan, Zbyněk VINŠ, Irena KORBELÁŘOVÁ, Radmila DLUHOŠOVÁ and Jaromír FIALA. Kulinární dědictví v praxi (Culinary heritage in the practice). 2022.URL
Name (in English): Culinary heritage in the practice
RIV: Organization of a conference. Czech. Czech Republic.
Hán, Jan (203 Czech Republic, guarantor, belonging to the institution) -- Vinš, Zbyněk (203 Czech Republic, belonging to the institution) -- Korbelářová, Irena (203 Czech Republic)
Keywords in English: gastronomy; culinary heritage; tourism
International impact: yes
Changed by: doc. Ing. Jan Hán, Ph.D., učo 12793. Changed: 7/11/2022 12:07. -
ZELENÝ, Jiří, Zázvorsková MARKÉTA, Zbyněk VINŠ, Veronika VYBÍRALÍKOVÁ, Kateřina HAVELKOVÁ, Ege ILGÜZ, Jakub SLÁNSKÝ and Veronika FRAŇKOVÁ. Moët & Chandon Tasting Workshop. 2022.
Name (in English): Moët & Chandon Tasting Workshop
Czech. Czech Republic.
Keywords in English: Chardonnay, Champagne, Pinot Meunier, Pinot Noir, Vintage
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 8/6/2022 17:36. -
ZELENÝ, Jiří, Vladimír VIETORIS, Anna KUBÁTOVÁ and Zbyněk VINŠ. Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism. Online. In Carvalho, J.V.d., Liberato, P., Peña, A. Advances in Tourism, Technology and Systems. Singapore: SpringerLink, 2022, p. 127-137. Smart Innovation, Systems and Technologies, vol 284. ISBN 978-981-16-9700-5. Available from: https://dx.doi.org/10.1007/978-981-16-9701-2_11.URL
Name (in English): Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism
English. Singapore.
Keywords in English: cultural capital, cyprinus carpio, photo-elicitation, social fields, South Bohemia, traditional gastronomy
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 29/4/2023 23:21. -
SLÁNSKÝ, Jakub, Tomáš KROPÁČEK, Jan KRAJČA, Jiří ZELENÝ and Zbyněk VINŠ. Párování koktejlů a fingerfood: konferenční workshop (Pairing of Cocktails and Fingerfood: A Conference Workshop). 2022.URL
Name (in English): Pairing of Cocktails and Fingerfood: A Conference Workshop
Czech. Czech Republic.
Keywords in English: halibut, praline, wild boar, zucchini
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 19/4/2022 20:04. -
STUDNIČKA, Petr, Lada POPL PETRÁNKOVÁ, Darina SVOBODOVÁ, Zbyněk VINŠ and Jiří ZELENÝ. Ukrajinská kuchyně (Ukrainian Cuisine). 2022.URL
Name (in English): Ukrainian Cuisine
Czech. Czech Republic.
Keywords in English: gastronomy, cuisine, tradition, Ukraine
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 4/6/2024 01:04. -
MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Jonathan OSUOHA, Jan HÁN, Irena KORBELÁŘOVÁ and Zbyněk VINŠ. Comparison of Incidence of Fairground Food and Traditional Regional Food at Czech Gastronomy Events: A Field Study. Czech Hospitality and Tourism Paper (CHTP). Prague: The Institute of Hospitality Management in Prague, 2021, vol. 17, 34/2021, p. 4-16. ISSN 1801-1535.URL
Name in Czech: Komparace výskytu pouťových a tradičních regionálních pokrmů na českých kulinárních festivalech: terénní studie
Name (in English): Comparison of Incidence of Fairground Food and Traditional Regional Food at Czech Gastronomy Events: A Field Study
English. Czech Republic.
Keywords in English: Central European cuisine, culinary culture, festival stands, sensory preferences, tastes of dishes
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 25/2/2022 11:24. -
MACHÁČKOVÁ, Karolina, Roman DUDÍK, Jiří ZELENÝ, Dana KOLÁŘOVÁ, Zbyněk VINŠ and Marcel RIEDL. Forest Manners Exchange: Forest as a Place to Remedy Risky Behaviour of Adolescents: Mixed Methods Approach. International Journal of Environmental Research and Public Health. Basel, Švýcarsko: MDPI, 2021, vol. 18, No 11, 20 pp. ISSN 1660-4601. Available from: https://dx.doi.org/10.3390/ijerph18115725.URL
Name (in English): Forest Manners Exchange: Forest as a Place to Remedy Risky Behaviour of Adolescents: Mixed Methods Approach
English. Czech Republic.
Keywords in English: forest fauna community; communication; social behaviour; aggression; projective tests; Shinrin-yoku; forest pedagogy
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/4/2023 00:41. -
HÁN, Jan, Zbyněk VINŠ, Irena KORBELÁŘOVÁ, Radmila DLUHOŠOVÁ, Naděžda MORÁVKOVÁ, Marta KONDROVÁ, Jaromír FIALA and Josef NEJDL. Gastronomické poklady českých zemí (Gastronomical treasures of the Czech regions). první. Vysoká škola hotelová v Praze 8, spol. s r.o., 2021.URL
Name (in English): Gastronomical treasures of the Czech regions
Keywords in English: traditional food, culinary heritage
Reviewed: yes
Changed by: doc. Ing. Jan Hán, Ph.D., učo 12793. Changed: 21/3/2022 11:20. -
HÁN, Jan, Martin POP, Radmila DLUHOŠOVÁ, Irena KORBELÁŘOVÁ, Karolina MACHÁČKOVÁ, Zbyněk VINŠ and Jiří ZELENÝ. Mapa kulinární kultury českých zemí (Map of Culinary Culture of the Czech Lands). 2021.Mapa kulinární kultury českých zemí
Name (in English): Map of Culinary Culture of the Czech Lands
Czech. Czech Republic.
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 12/7/2024 00:29. -
MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Dana KOLÁŘOVÁ and Zbyněk VINŠ. Nature Ideas Exchange: Education of Sustainable Business Principles Based on Parallels with Forest Ecosystem. Sustainability. Basel, Switzerland: MDPI, 2021, vol. 13, No 9, p. 1-18. ISSN 2071-1050. Available from: https://dx.doi.org/10.3390/su13095306.URL
Name (in English): Nature Ideas Exchange: Education of Sustainable Business Principles Based on Parallels with Forest Ecosystem
English. Switzerland.
Keywords in English: deep ecology; Arne Næss; value objectivism; forest educator; forest fauna and flora; cooperative models; forest pedagogy; business principles
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:35. -
ZELENÝ, Jiří, Zbyněk VINŠ and Anna ULRICHOVÁ. Párování španělských tapas s aperitivními a digestivními koktejly (The Pairing of Spanish tapas with aperitif and digestive cocktails). 2021.
Name (in English): The Pairing of Spanish tapas with aperitif and digestive cocktails
Czech. Czech Republic.
Keywords in English: B52, churros, Margarita, sangria, serrano
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 6/11/2021 23:57. -
ZELENÝ, Jiří, Zbyněk VINŠ and Karolina MACHÁČKOVÁ. Párování zahraničních pivních speciálů s pokrmy české kuchyně (The Pairing of Foreign Beer Specials with Dishes of the Czech Cuisine). 2021.
Name (in English): The Pairing of Foreign Beer Specials with Dishes of the Czech Cuisine
Czech. Czech Republic.
Keywords in English: Olomouc Cheese, Czech pancakes, IPA, kriek, lager, pork chops
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 22:01. -
ZELENÝ, Jiří, Petr STUDNIČKA and Zbyněk VINŠ. Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events. Online. In Abreu A., Liberato D., González E.A., Garcia Ojeda J.C. Advances in Tourism, Technology and Systems. Singapore: SpringerLink, 2021, p. 421-433. Smart Innovation, Systems and Technologies, vol 209. ISBN 978-981-334-259-0. Available from: https://dx.doi.org/10.1007/978-981-33-4260-6_36.URL
Name (in English): Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events
English. Singapore.
Keywords in English: Authentic food, Cultural tourism, Gastronomy festivals, Photo-elicitation
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 31/3/2022 23:29. -
HÁN, Jan, Zbyněk VINŠ and Martin POP. Sladkovodní ryba v české gastronomii (The freshwater fish in the Czech gastronomy). 2021.Zpráva z realizace odborného workshopu Sladkovodní ryba v české gastronomii
Name (in English): The freshwater fish in the Czech gastronomy
Czech. Czech Republic.
Keywords in English: Fish, Gastronomy
Changed by: doc. Ing. Jan Hán, Ph.D., učo 12793. Changed: 23/3/2022 18:55. -
HÁN, Jan and Zbyněk VINŠ. Tradiční pokrmy v české gastronomii (Traditional food in the Czech gastronomy). 2021.Zpráva z odborného workshopu
Name (in English): Traditional food in the Czech gastronomy
Keywords in English: culinary heritage, traditional food, gastronomy
Changed by: doc. Ing. Jan Hán, Ph.D., učo 12793. Changed: 23/3/2022 18:53. -
MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG and Zbyněk VINŠ. Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach. Sustainability (WoS). Basel, Switzerland: MDPI, 2021, vol. 13, No 5, p. 1-20, 21 pp. ISSN 2071-1050. Available from: https://dx.doi.org/10.3390/su13052490.URL
Name (in English): Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
English. Switzerland.
Keywords in English: consumer panel; focus groups; forest pedagogy; sensory evaluation; nutritional properties; willingness to pay
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:35. -
ZELENÝ, Jiří, Zbyněk VINŠ and Karolina MACHÁČKOVÁ. Preference konzumentů vína: focus group generace Y (Wine Consumers' Preferences: Focus Group for Generation Y). 2020.
Name (in English): Wine Consumers' Preferences: Focus Group for Generation Y
Czech. Czech Republic.
Keywords in English: habitus, mikulovsko, quality, VOC, znojemsko
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:34. -
HÁN, Jan, Zbyněk VINŠ, Karolina MACHÁČKOVÁ, Martin POP and Jiří ZELENÝ. Workshop: Tradiční kuchyně Chodska a Plzeňska (Workshop: Traditional cuisine of Chodsko and Plzeňsko). 2020.URL
Name (in English): Workshop: Traditional cuisine of Chodsko and Plzeňsko
Czech. Czech Republic.
Keywords in English: potatoes, gastro events, dumplings, legumes, Šumava
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:34. -
ZELENÝ, Jiří, Karolina MACHÁČKOVÁ and Zbyněk VINŠ. Can Gastronomy Make Forests and Vineyards Good Friends Forever? A Case of Sustainable Management of Game Species, Environment & Organic Wines. 2019.
English. Belgium.
Keywords in English: potato pockets, plum jam, rosehip sauce, venison pâté, wild boar
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33. -
VINŠ, Zbyněk, Zuzana NEŠETŘILOVÁ and Jiří ZELENÝ. Degustace italských pokrmů a českých vín ve stylu filmu "Jíst, meditovat, milovat" (Tasting of Italian Dishes and Czech Wines in the Style of "Eat, Pray, Love" Film). 2019.
Name (in English): Tasting of Italian Dishes and Czech Wines in the Style of "Eat, Pray, Love" Film
Czech. Czech Republic.
Keywords in English: eggplant, mascarpone, parmesan, pasta, pesto
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33. -
HLAVÁČ, Václav, Jakub ABRAHAM, Jiří ZELENÝ and Zbyněk VINŠ. Degustační workshop Herencia de Plata: párování s mexickými pokrmy (Herencia de Plata Tasting Workshop: Pairing with Mexican Dishes). 2019.
Name (in English): Herencia de Plata Tasting Workshop: Pairing with Mexican Dishes
Czech. Czech Republic.
Keywords in English: agave, añejo, gran reserva, mezcal, reposado
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33. -
MICHAL, Veselý, Zbyněk VINŠ, Jiří ZELENÝ and Strejček DAVID. Degustační workshop Rémy Martin Cognac Fine Champagne: párování s podzimními pokrmy (Rémy Martin Cognac Fine Champagne Sensory Workshop: Pairing with Autumn Dishes). 2019.
Name (in English): Rémy Martin Cognac Fine Champagne Sensory Workshop: Pairing with Autumn Dishes
Czech. Czech Republic.
Keywords in English: Accord Royal, sawdust smoking, terroir, VSOP, XO
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33. -
ZELENÝ, Jiří, Zbyněk VINŠ, Petr STUDNIČKA and Irena KORBELÁŘOVÁ. Extended abstract: Previous Sensory Experience and Region of Origin as a Factors Influencing Attitudes Towards Traditional Foods. Online. In Mark Lang. International Food Marketing Research Symposium at the University of Sunshine Coast, Queensland, Australia. 1st. Sippy Downs: Institute of Food Products Marketing, International Forum for Food Products Marketing Research, 2019, p. 133-137.IFPM Proceedings
English. Australia.
Keywords in English: Central Bohemian swollen doughnuts, hanácko pike pies, jaroslavický carp, kyselo, kyselica, rožmberk carp
Type of proceedings: post-proceedings
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:29. -
ŽIŽKA, Emil, Jiří ZELENÝ and Zbyněk VINŠ. Possibilities of Wines and Fish Dishes Pairing: Preliminary Study. 1. vyd. Praha: The Institute of Hospitality Management In Prague, 2019, p. 127-139, 141 pp. ISBN 978-80-87411-87-2.URL
Czech. Czech Republic.
Keywords in English: Czech Republic, Fish Restaurants, Gastronomical Concepts, Just-about-right, Questionnaire, Seafood, Sensory Evaluation
Type of proceedings: post-proceedings
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:29. -
ZIMÁKOVÁ, Blanka, Zbyněk VINŠ, Jiří ZELENÝ and Karolina MACHÁČKOVÁ. Tradiční česká kuchyně: HTV workshop. 2019.URL
Name in Czech: Traditional Czech cuisine: HTV Workshop
Czech. Czech Republic.
Keywords in English: JAR scale, pate with mushrooms, Prague dessert, wild boar
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33. -
VINŠ, Zbyněk, Karolina MACHÁČKOVÁ and Jiří ZELENÝ. Traditions and Regional Food as a Part of Czech Identity. 2019.
English. Belgium.
Keywords in English: Christmas dishes, Czech beer, Czech cuisine, Easter dishes, Moravian cuisine
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33. -
VINŠ, Zbyněk and Jiří ZELENÝ. Beverages & Food Pairing Worskhop for Students of Erasmus Programme. 2018.
Name in Czech: Workshop zaměřený na párování nápojů a pokrmů pro studenty programu Erasmus
English. Czech Republic.
Keywords in English: brownies, poultry pâté, poultry soup, Sichuan chicken, sequential method
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33. -
VINŠ, Zbyněk, Jiří ZELENÝ and Blanka ZIMÁKOVÁ. Češi a Moravané: jsme kulinářští regionální patrioti? (Czechs and Moravians: Are We Culinary Regional Patriots?). 2018.URL
Name (in English): Czechs and Moravians: Are We Culinary Regional Patriots?
Czech. Czech Republic.
Keywords in English: carp, doughnut, kyselica soup, kyselo soup, mince pie
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32. -
VINŠ, Zbyněk, Jiří ZELENÝ and Jan HÁN. Dokumentace kulinární kultury a budování kulinárního korpusu na VŠH (Documentation of Culinary Culture and Building a Culinary Corpus at VŠH). 2018.
Name (in English): Documentation of Culinary Culture and Building a Culinary Corpus at VŠH
Czech. Czech Republic.
Keywords in English: carp, doughnut, kyselica soup, kyselo soup, mince pie
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32. -
ZELENÝ, Jiří, Dana KOLÁŘOVÁ and Zbyněk VINŠ. Influence of Paradigm Shifts in Agriculture on Wine Production and Development of Wine Regions: Review Study. Online. In Radka Balakovská. Sborník mezinárodní vědecké konference Hotelnictví, turismus a vzdělávání. 1. vyd. Praha: Vysoká škola hotelová v Praze, 2018, p. 187-197. ISBN 978-80-87411-93-3.
Name in Czech: Vliv paradigmatických posunů v zemědělství na vinnou produkci a rozvoj vinařských regionů: přehledová studie
English. Czech Republic.
Keywords in English: consumer, European wine, globalization, protected designation of origin, regional development, terroir, tourism, wine market organization, wine regions
Type of proceedings: post-proceedings
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:29. -
GORETI, Botelho, Zbyněk VINŠ and Jiří ZELENÝ. Pairing of Portuguese Wines with Dishes of Czech Cuisine. 2018.
English. Czech Republic.
Keywords in English: filled turkey, Jeropiga, mince pie, Ruby port, Tawny port, vegetable consommé
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32. -
ZELENÝ, Jiří, Zbyněk VINŠ and Blanka ZIMÁKOVÁ. Párování velikonočních pokrmů české kuchyně s víny z českých a moravských vinařských podoblastí (Easter Dishes of Czech Cuisine with Wines from the Czech and Moravian Wine Regions). 2017.
Name (in English): Easter Dishes of Czech Cuisine with Wines from the Czech and Moravian Wine Regions
Food industry. Czech. Czech Republic.
Keywords in English: Lamb meat, nettle soup, stuffing, sweat bread, wine food pairing, yeanling meat
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32. -
ZELENÝ, Jiří and Zbyněk VINŠ. Ryba, kultura a kulinářství – vztah k lokálním komunitám a potenciál regionálního rozvoje: přehledová studie (Fish, Culture and Culinary Art – Relation to Local Communities and Potential for Regional Development: Review Study). In Radka Balakovská. Sborník mezinárodní vědecké konference Hotelnictví, turismus a vzdělávání. Praha: Vysoká škola hotelová v Praze 8, spol. s r.o., 2017, p. 204-213, 9 pp. ISBN 978-80-87411-99-5.
Name (in English): Fish, Culture and Culinary Art – Relation to Local Communities and Potential for Regional Development: Review Study
Sociology, demography. Czech. Czech Republic.
Keywords in English: culinary identity, environment, gastronomy, national projects, social institutions, sustainable rural development, wine
Type of proceedings: pre-proceedings
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:28. -
ZELENÝ, Jiří and Zbyněk VINŠ. Senzorické hodnocení pokrmů a nápojů dle zahraničních standardů s využitím metody Body Deviation-from-Match. 2017.
Name in Czech: Sensory Evaluation of Food and Beverages According to Foreign Standards Using the Body Deviation-from-Match Method
Food industry. Czech. Czech Republic.
Keywords in English: Body of food, body of wine, fats, ISO standards, tannins
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32. -
ZELENÝ, Jiří, Zbyněk VINŠ and Dominika KEČKEŠOVÁ. Snoubení rybích pokrmů s víny z moravských vinařských podoblastí (Pairing of Fish Dishes with Wines from Moravian Wine Regions). 2017.URL
Name (in English): Pairing of Fish Dishes with Wines from Moravian Wine Regions
Food industry. Czech. Czech Republic.
Keywords in English: Grüner Veltliner, Halászlé soup, marinated salmon, Merlot, Pinot Blanc, smoked trout, tartar
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32. -
ZIMÁKOVÁ, Blanka, Jiří ZELENÝ and Zbyněk VINŠ. Snoubení zahraničních vánočních pokrmů s českými víny (Pairing of Foreign Christmas Dishes with Czech Wines). 2017.
Name (in English): Pairing of Foreign Christmas Dishes with Czech Wines
Food industry. Czech. Czech Republic.
Keywords in English: Baked Potatoes, Cabernet Sauvignon, Christmas Ham, Gewurztraminer, Meatballs, Sekt, Swedish Gingerbread
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:31. -
VINŠ, Zbyněk, Jiří ZELENÝ and Dana KOLÁŘOVÁ. The Preference of Professionals Working in Gastronomy Field with regard to the Impact of Biosocial Factors: Sensory Evaluation of Traditional Czech Pickled Sausage „Utopenci“. Czech Tourism and Hospitality Papers. Praha: The Institute of Hospitality Management in Prague, 2017, vol. 13, No 28, p. 28-45. ISSN 1801-1535.URL
Name in Czech: Preference odborných pracovníků v gastronomii s ohledem na vliv biosociálních faktorů: senzorické hodnocení tradičních českých utopenců
Food industry. English. Czech Republic.
Keywords in English: biosocial factors, Czech pickled sausage, hedonic evaluation, traditional speciality guaranteed
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:34. -
VINŠ, Zbyněk. Člen expertní komise v pořadu ČT - Černé ovce. Člen expertní komise v pořadu ČT - Černé ovce, 2016.
Food industry. Czech. Czech Republic.
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 26/9/2016 12:04. -
VINŠ, Zbyněk and odborné knihy EDITORSTVÍ. Editorství odborné knihy. Praha: Profi Press s.r.o., 2016, 284 pp. ISBN 978-80-86726-73-1.
Food industry. Czech. Czech Republic.
Keywords in English: kuchařské recepty, gastronomie, zbožíznalství
Reviewed: yes
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 26/9/2016 11:34. -
VINŠ, Zbyněk. Historický seminář „Gastronomie doby Karla IV.“ (Historical Seminar "Gastronomy in the Time of Charles IV."). In Odkaz Karla IV. v ekonomicko-kulturním kontextu. 2016.
Name (in English): Historical Seminar "Gastronomy in the Time of Charles IV."
Economics. Czech. Czech Republic.
Type of participation: requested lecture
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 3/10/2016 12:27. -
VINŠ, Zbyněk and Jiří ZELENÝ. Hodnocení uzenářských výrobků (Evaluation of Sausages). 2016.
Name (in English): Evaluation of Sausages
Food industry. Czech. Czech Republic.
Keywords in English: food acceptability, food quality, pickled foods, sensory evaluation
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:31. -
ZELENÝ, Jiří, Zbyněk VINŠ and Jan HÁN. Párování podzimních pokrmů české kuchyně s víny z českých a moravských vinařských podoblastí (Autumn Dishes of Czech Cuisine with Wines from the Czech and Moravian Wine Regions). 2016.
Name (in English): Autumn Dishes of Czech Cuisine with Wines from the Czech and Moravian Wine Regions
Food industry. Czech. Czech Republic.
Keywords in English: Jam pirog, leek cream, venison, wine food pairing
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:31. -
VINŠ, Zbyněk, Jiří ZELENÝ and Blanka ZIMÁKOVÁ. Párování vánočních pokrmů české kuchyně s víny z českých a moravských vinařských podoblastí (Christmas Dishes of Czech Cuisine with Wines from the Czech and Moravian Wine Regions). 2016.
Name (in English): Christmas Dishes of Czech Cuisine with Wines from the Czech and Moravian Wine Regions
Food industry. Czech. Czech Republic.
Keywords in English: Carp and salad, fish soup, sweet bread, wine food pairing
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:31. -
VINŠ, Zbyněk and Jiří ZELENÝ. Přednáška na téma Vliv kuchyňské technologie na senzorické vlastnosti zapečených těstovinových pokrmů (Lecture on the topic Effect of Kitchen Technology on Sensory Charasterictics of Gratinated Pasta Dishes). In Hygiena a technologie potravin XLVI. Lenfeldovy a Höklovy. 2016.
Name (in English): Lecture on the topic Effect of Kitchen Technology on Sensory Charasterictics of Gratinated Pasta Dishes
Food industry. Czech. Czech Republic.
Keywords in English: food quality, heat treatment, lasagne, pasta, sensory profile
Type of participation: requested lecture
International impact: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:30. -
VINŠ, Zbyněk and Jiří ZELENÝ. Vliv kuchyňské technologie na senzorické vlastnosti zapečených těstovinových pokrmů (Effect of Kitchen Technology on Sensory Charasterictics of Gratinated Pasta Dishes). In Bohuslava Tremlová. Hygiena a technologie potravin XLVI. Lenfeldovy a Höklovy dny. první. Brno: Veterinární a farmaceutická univerzita Brno, 2016, p. 56-63. ISBN 978-80-7305-782-4.
Name (in English): Effect of Kitchen Technology on Sensory Charasterictics of Gratinated Pasta Dishes
Food industry. Czech. Czech Republic.
Keywords in English: food quality, heat treatment, lasagne, pasta, sensory profile
Type of proceedings: pre-proceedings
International impact: yes
Reviewed: yes
Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:28. -
VINŠ, Zbyněk. expert. Konkurzní komise pro výběr vedoucího stravovacího zařízení - Ministerstva zemědělství, 2015.
Name in Czech: expert
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 7/9/2015 23:15. -
VINŠ, Zbyněk. Klamavé praktiky v gastronomii, Nejčastější problematické komodity, které jsou při přípravě pokrmů nahrazovány jinými, zpravidla levnějšími. In Školení pro kontrolní pracovníky SZPI, ústřední inspektorát SZPI, Brno,2015. 2015.
Name in Czech: Klamavé praktiky v gastronomii, Nejčastější problematické komodity, které jsou při přípravě pokrmů nahrazovány jinými, zpravidla levnějšími
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 7/9/2015 22:53. -
VINŠ, Zbyněk. Recenzní posudek odborné publikace - Burešová, P. Tremlová, B. Hygiena a technologie v gastronomii. Svazek 1. Brno: 978-80-7305-765-7, 2015, 107 pp.
Hygiene. Czech. Czech Republic.
Keywords in English: Hygiena a technologie v gastronomii.
Reviewed: yes
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 16/12/2015 14:03. -
BUREŠOVÁ, Pavla, Zbyněk VINŠ and Martin HEŘMÁNEK. VLIV DESIGNU SKLENICE NA VNÍMÁNÍ KVALITY VÍNA (IMPACT OF WINE GLASS DESIGN ON THE PERCEPTION OF THE QUALITY OF WINE). In Ing. Radka Šperková, Ph.D. Mgr. Petra Kůdelová. Cestovní ruch, hotelnictví a gastronomie jako fenomén 21. století. Sborník příspěvků z osmé mezinárodní vědecké konference 9. 4. 2015. Vysoká škola obchodní a hotelová. Brno: Vysokáškola obchodní a hotelová, 2015, p. 9-16, 241 pp. ISBN 978-80-87300-61-9.Příspěvek představuje výsledky šetření s cílem verifikovat výzkumnou otázku, zda mohou nádoby určené ke konzumaci vína ovlivnit senzorické vlastnosti vína – vzhled, aroma a chuť, které jsou považovány za atributy určující kvalitu vína. Metodou senzorické
Name in Czech: VLIV DESIGNU SKLENICE NA VNÍMÁNÍ KVALITY VÍNA
Name (in English): IMPACT OF WINE GLASS DESIGN ON THE PERCEPTION OF THE QUALITY OF WINE
Pedagogy and education. Czech. Czech Republic.
Keywords in English: Appearance, aroma, design, taste, wine.
Type of proceedings: post-proceedings
International impact: yes
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 12/4/2015 09:21. -
VINŠ, Zbyněk. Gastronomická sekce při konferenci VŠH. 2014.
Name in Czech: Gastronomická sekce při konferenci VŠH
Keywords in English: Hygiene, Trends, Gastronomy, Wine, Tee
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 18/11/2014 12:43. -
BUREŠOVÁ, Pavla and Zbyněk VINŠ. Brain Food v enogastronomii (Brain Food and enogastronomy). Vinařský obzor. Velké Bílovice: Svaz vinařů ČR, 2013, 3/2013, No 3, p. 164-165. ISSN 1212-7884.Brain Food – strava podporující činnost mozku (soustředěnost, koncentraci, paměť, pozitivní energii a dobrou náladu). Chceme li mít dostatek energie a cítit se v pohodě tak, abychom netrpěli pocitem únavy, vyčerpání a nedostatkem soustředěnosti, pak se
Name in Czech: Brain Food v enogastronomii
Name (in English): Brain Food and enogastronomy
Pedagogy and education. Czech. Czech Republic.
Keywords in English: Brain Food, avocado, broccoli, blueberries, garlic, red river, chocolate, coffee
International impact: yes
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 1/9/2013 09:27. -
BUREŠOVÁ, Pavla and Zbyněk VINŠ. Brambory v enogastronomii (Potatoes - pairing with wine). Vinařský obzor. Velké Bílovice: Svaz vinařů ČR, 2013, 4/2013, No 4, p. 225-225. ISSN 1212-7884. Available from: https://dx.doi.org/.URL
Name in Czech: Brambory v enogastronomii
Name (in English): Potatoes - pairing with wine
Czech. Czech Republic.
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 23/5/2013 09:14. -
BUREŠOVÁ, Pavla and Zbyněk VINŠ. Jarní enogastronomické menu pro slavnostní a sváteční chvíle. Vinařský obzor. Velké Bílovice: Svaz vinařů ČR, 2013, 106/5/13, No 106, p. 278-279. ISSN 1212-7884.
Name in Czech: Jarní enogastronomické menu pro slavnostní a sváteční chvíle
Czech. Czech Republic.
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 5/6/2013 13:17. -
VINŠ, Zbyněk. Street Food. 2013.
Name in Czech: Street Food
Name (in English): Street Food
Hygiene. Czech. Czech Republic.
Keywords in English: Hygiene, Street Food, Trends, gastronomy
Type of participation: active participation (giving a lecture, organization, etc.)
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 18/9/2014 11:20. -
VINŠ, Zbyněk. Studijní opora HO 042. 2013.
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 12/9/2013 12:54.
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VINŠ, Zbyněk. Studijní opora HO 062. 2013.
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 9/9/2013 14:27.
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BUREŠOVÁ, Pavla and Zbyněk VINŠ. Vánoční a sváteční enogastronomie. Vinařský obzor. V. Bílovice: Svaz vinařů ČR, 2013. ISSN 1212-7884.
Pedagogy and education. Czech. Czech Republic.
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 3/1/2014 13:33. -
VINŠ, Zbyněk and Pavla BUREŠOVÁ. Vdolkobraní. Vinařský obzor. Bílovice: Svaz vinařů ČR, 2013, 11/2013, No 11, p. 531. ISSN 1212-7884.
Pedagogy and education. Czech. Czech Republic.
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 3/1/2014 13:13. -
VINŠ, Zbyněk and Pavla BUREŠOVÁ. Hovězí maso v gastronomii. Vinařský obzor. Svaz vinařů ČR, 2012, 9/12, p. 470-471. ISSN 1212-7884.
Name in Czech: Hovězí maso v gastronomii
Food industry. Czech. Czech Republic.
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 10/9/2013 12:38. -
BUREŠOVÁ, Pavla and Zbyněk VINŠ. Poznejme vybrané gastronomické trendy. Vinařský obzor. Velké Bílovice: Svaz vinařů ČR, 2012, 102/2012, No 4, p. 228-229. ISSN 1212-7884.
Food industry. Czech. Czech Republic.
Keywords in English: Culinary arts, Lohas, Ethno Food, Slow Food
Reviewed: yes
Changed by: Ing. Pavla Burešová, Ph.D., učo 6832. Changed: 9/5/2012 12:32. -
BUREŠOVÁ, Pavla and Zbyněk VINŠ. Červnová harmonie vín a pokrmů (The harmony of wine and food (June)). Vinařský obzor. Svaz vinařů ČR, 2011, vol. 2011, 104/2011, p. 332-334. ISSN 1212-7884.
Name in Czech: Červnová harmonie vín a pokrmů
Name (in English): The harmony of wine and food (June)
Plant cultivation. Czech. Czech Republic.
Reviewed: yes
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 7/2/2012 13:59. -
VINŠ, Zbyněk. Gastronomické služby - kulinářství. Praha: VŠH, 2011, 20 pp.URL
Name in Czech: Gastronomické služby - kulinářství
Changed by: Ing. Zbyněk Vinš, učo 4175. Changed: 7/2/2012 13:33.
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