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The aim of the paper is to highlight the perception of the quality of edible oils and preferences of the Slovak consumers for the oil purchase as well as the factors that can affect the purchase of oil, respectively the consumer decision-making. In order to obtain primary data was used the method of questionnaire investigation. In the questionnaire research there were 664 respondents from all over Slovakia involved. The results of marketing research showed the different approaches to assessing the quality by Slovak consumers. Nearly 54% of respondents connect the food quality with health certificate, high-quality ingredients and freshness. Brand quality SK is known by 58% of respondents. The raw material from which is oil produced, oil clarity, thermal stability and color are features that respondents prefer when purchasing the edible oils. To know the content of essential fatty acids was interesting only for 7.44% of the respondents. Slovak consumers prefer sunflower, olive and rapeseed oil.

The paper focuses on the systems of quality used in tourism services. It introduces approaches based on observing facility standards that are used in the Czech Republic in the area of accommodation and boarding services (Hotelstars, HACAP), then ISO standards of 9000 group and the systems of complex quality management. Within the frame of complex quality management it deals with the model of exceptionality EFQM (European Foundation for Quality Management) and the European integrated system of quality IQM (Integrated Quality Management) in more detail. The necessity to support the quality of tourism services is pointed out in the paper, as well as to create a national system of quality or possibly using already existing European systems of international character.

The aim of this paper is to evaluate consumers' perception of bread quality in Slovakia. Bread belongs to essential foodstuffs and we all have it served on our table every day.
Cereal products keep their importance in people's nutrition mainly because of their preventive effects on health. They saturate about 40 % of the daily energy need of an average European, who in average acquires from cereals about 30 % of proteins, vitamin B1, niatin and phosphorus, around 1/6 of fats (out of it 19 % of linol acid), almost 60 % of saccharides, 1/4 iron and about 13 % of vitamin B2 and calcium. If we add some cereal fiber which is an effective prevention factor of cardiovascular diseases, metabolic and oncological diseases of colon and anus, we will get a complex picture about positive effects of cereals in our nutrition. If we were to mark any foodstuff which has been accompanying the mankind in the course of history, it could be bread. Its consummation is spread in the whole world. Only the ones who once suffered from its lack have recognized its value.
It results from our research that consumers in Slovakia prefer consuming the wheat-ray bread (38.5 %). The respondents - consumers prefer at choosing buying bread in terms of the external, subjective factors, the overall shape when choosing bread (45 %) and dark color of crust (25 %). They showed minimum interest in white color crust and packaging size. In terms of the internal, objective factors, the most important factor for respondents, for women as well as for men was freshness of foodstuffs followed by fiber (with a big difference) (12.82 %).
Almost 60 % of bread consumers claimed that they did not have any possibility to obtain the required information regarding bread in supermarkets and hypermarkets because it is not possible to find professional staff providing them with the required information. A different situation is in the classical, small, self-service, and specialized stores, where personal contact of a shop-assistant and a customer is more often. Results of the performed marketing research of consumer behavior in the market with bakery products will become a sort of the initial basis for departments involved in the research. The team of co-authors have the task to define bread quality on the basis of chemical analyses in accordance with consumers needs.

Defoliation fulfilment in correct terms, range and intensity effects highly on conditions of bunches and quantity of their contentual matters. Due care reduction of foliar surface together with sunshine allows better access of air to the proximity of bunches and their quicker drying up. The development of fungal diseases is not so quick. Notably hold under especially the peril of charging by cluster with Botrytis, whose harvest its possible take away to the later term. Better insolation at the same time abetment by soaking of clusters and degradation of apple acid.
It is possible to make one-shot or gradual defoliation. By smaller growers can the defoliation make by hand, or near bigger with mechanization. In both cases constitute costs on implementation indispensable load sum.