Vliv výroby olomouckých tvarůžků na rozvoj oblasti Loštic a jejich využití v gastronomii

The aim of this thesis is to analyse the impact of Olomoucké tvarůžky production on the socio-economic development of the Loštice area, compare the awareness of this product among the citizens of Prague and the Olomouc region, and determine how its nutritional values could improve the reputation of Czech gastronomy. The thesis employs qualitative research through semi-structured interviews and a quantitative survey among residents. The analysed data show that the production has a significant impact on the development of the district and enhances its attractiveness. Residents of both regions perceive tvarůžky as a part of Czech gastronomy, and more than half of the respondents consume them. However, the majority do not associate the company name A.W. spol. s r.o. with its production. Residents of the Olomouc region are more aware of activities related to tvarůžky and are more likely to experiment with flavour combinations. Conversely, Prague residents are more familiar with the product history. As a result of this work, in addition to analysing the impact on the area's development and the reputation of Czech gastronomy, a recipe for a dessert is presented that could increase the popularity of tvarůžky and attract visitors to the Loštice area.