Orientador: Angelo Catâneo / Banca: Waldemar Gastoni Venturini Filho / Banca: Sergio Augusto Lunardelli Furchi / Resumo: O presente trabalho teve por objetivo a análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerante de acerola, planejada para ser instalada no município de Bauru - SP, onde existe um empresário potencial investidor. O mercado brasileiro de refrigerantes tem obtido crescimento considerável, e o grande potencial de consumo deste mercado tem propiciado o surgimento de pequenas indústrias de refrigerantes. Potencial que coloca o Brasil em 3º lugar no consumo de refrigerantes, apenas atrás dos Estados Unidos e México. A acerola que é uma fruta de sabor agradável e rica em vitamina C tem despertado interesse crescente no consumidor brasileiro e apresenta uso potencial como matéria-prima na produção de refrigerante. Para analisar a viabilidade econômica de uma indústria de refrigerantes de pequeno porte, utilizou-se como referência uma capacidade de produção de 300.000 litros/mês. Foram calculados os custos de implantação e os custos de operação da unidade industrial. Para determinação das receitas foram utilizados dois cenários ao longo de um ano de produção. No cenário 1, admite-se a produção constante de 300.000 litros de refrigerante por mês, sendo que no período de entressafra (maio a julho) diversificou-se a produção, com a produção de 30% (90.000 litros) de refrigerante de acerola e 70% (210.000 litros) de refrigerante de guaraná. Já no cenário 2, admite-se que no período de entressafra da acerola, o consumo de refrigerantes apresenta uma redução de 20%, passando para uma produção de 240.000 litros/mês, sendo 72.000 litros de refrigerante de acerola e 168.000 litros de refrigerante de guaraná. Sobre os fluxos de dispêndios e receitas foram determinados os indicadores de viabilidade econômica do projeto, que são: "payback" simples e econômico; valor presente líquido... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The aim of the present study is to analyze investments for the installation of a small-sized industry of acerola soft drink, planned to be installed in the county of Bauru - São Paulo - Brazil where there is a potential investor. The Brazilian market of soft drinks has had considerable growth and its great potential has made many small industries emerge. This potential puts Brazil in 3rd place in soft drinks consume, only behind United States and Mexico. Acerola which is a tasty fruit and rich in vitamin C has caught Brazilian continuing interest and presents potential use as prime matter in the production of soft drinks. To analyze economic viability of a small-sized soft drink industry, a production capacity of 300,000 liters per month has been used as reference. Installation and factory operation costs have been calculated. Two scenarios along one year of production have been used to determine budget revenues. In scenario 1, the constant production of 300,000 liters per month has been admitted, the off season (May to July) production being diversified with 30% (90,000 liters) acerola soft drinks and 70% (210,000 liters) guarana soft drinks. In scenario 2, acerola off season presents a 20% reduction in the consume of soft drinks, lowering to a 240,000 liters per month production, 72,000 liters of acerola and 168,000 liters of guarana. Over the flow of 4 expenses and revenues, the project indicators of economic viability were determined, which are: simple and economic payback; liquid present value; intern feedback rate and cost benefit relation. The opportunity cost of the capital was 20%. The results obtained through economic viability indicators for both scenarios were favorable to the industry installation. Scenario 1 was more favorable than scenario 2 due to not considering the lower consume in the off-season. The investment analysis for the installation... (Complete abstract, click electronic access below) / Mestre

This research was undertaken to provide a quantitative assessment of the impact of a Canada/U.S. free trade agreement on six B.C. food and beverage processing industries. The objective was achieved by building a partial equilibrium model simulating changes in trade policy. The six industries were modelled as oligopolists in which the degree of oligopolistic behaviour and the industries' characteristics were captured through specified parameters. Following the abolition of trade barriers the model allowed the industries to rationalize, where necessary, and the highest-cost firms in an industry left for the benefit of lower-cost ones. The final effect is measured for each industry through changes in output, employment, trade volume and prices. As different policy scenarios have been simulated for each industry, the results obtained are quite diverse but they generally follow the a priori expectations. In open industries such as meat, fruit and vegetable and flour mixes, results, however differents for each scenario, tend to leave the industries in a better off or no worse off situation. For heavily protected industries like dairy and poultry, very sensitive to the elimination or not of the quota system, the range of possible results between the scenarios is pronounced. It was concluded that the final effect of the abolition of trade barriers on each industry cannot be assessed specifically but in rather general terms. / Land and Food Systems, Faculty of / Graduate

Em S. cerevisiae, as proteínas de membrana são responsáveis pelo transporte de açúcares através da membrana celular e, portanto, são importantes para os processos fermentativos. Visando melhorar a compreensão do metabolismo de açúcares, estudamos o transporte ativo de açúcares mediado pela permease Agt1p e o processo de inativação catabólica, promovido pela glicose. Para isso, mutantes em resíduos específicos do Agt1p foram gerados por mutagênese e expressados em uma linhagem agt1<font face=\"Symbol\">D. Os resultados obtidos indicam que os aminoácidos Glu-120, Asp-123, Glu-167, Arg-504 e Ile-505 estão envolvidos com o simporte açúcar-H+ realizado pelo Agt1p. Em relação aos resíduos e/ou domínios envolvidos com o processo de inativação catabólica, os resultados demonstram que a região N-terminal do Agt1p, bem como a alça citoplasmática presente entre os TMs 6 e 7, são essenciais para a resposta celular frente a presença de glicose. Finalmente, a fusão do Agt1p com GST permitiu purificar uma proteína de ~67 kDa, condizente com a massa molecular prevista para este transportador. / In S. cerevisiae, membrane proteins are responsible for the transport of different sugars across the cellular membrane and, therefore, are important for fermentation processes. In order to improve our understanding of sugar metabolism, we studied the active sugar transport mediated by Agt1p permease and the catabolite inactivation induced by glucose. Thus, mutants in specific residues of the Agt1p were generated by site direct mutagenesis and expressed in a strain agt1<font face=\"Symbol\">D. The results indicate that the Glu-120, Asp-123, Glu-167, Arg-504 and Ile-505 residues are involved in the sugar-H+ symport mediated by the Agt1p permease. Regarding residues and/or domains involved in the process of catabolite inactivation promoted by glucose, the results indicate that the N-terminal region of Agt1p, and the intracellular loop between TMs 6 and 7, are essential for the cellular response to the presence of glucose. Finally, the fusion of the Agt1p to GST allowed the purification of a ~67 kDa protein, consistent with the predicted molecular weight of this transporter.

Produktutveckling och innovation är ett systematiskt arbete för att generera nya produkter. Det är en kostsam process och de små företagen är extra sårbara vilket gör att rätt handling i produktutvecklingsarbetet är av stor vikt. När det gäller framställning av nya produkter är produktutvecklingsarbetet avgörande för konkurrenskraften. I takt med den ökade globaliseringen behöver företag ta hänsyn till en dynamisk och ofta föränderlig marknad för att överleva. Att ha kontroll på produkten genom hela produktutvecklingsarbetet skapar möjligheter till utveckling och förbättring och därigenom bättre utnyttjande av resurser. Produktutveckling genererar kostnader och resurser för företagen vilket gör att det blir allt viktigare att handla rätt redan från start och vidare genom hela produktutvecklingsarbetet. Genom att effektivisera utnyttjandet av resurser skapas en mer hållbar produktion och produkt. Syftet är att, i mindre företag, belysa några av de kritiska faktorer som kan inverka på effektiviteten i dryckesbranschens produktutvecklingsarbete. En kvalitativ studie innehållande semistrukturerade intervjuer med fem mindre dryckesföretag. Intervjuerna pågick i cirka 20 minuter. Data från informanterna spelades in och transkriberades för att sedan genomgå en tematisk analys. Företagen valdes utifrån ett målstyrt urval. Då intervjuerna utfördes genom fysiskt möte valdes företag belägna inom en 10 mils radie från Malmö. Den tematiska analysen resulterade i tre teman vilka var styrning/kontroll, erfarenheter, samt omvärldsbevakning. Dessa teman utgör kritiska faktorer som alla har en avgörande roll i produktutvecklingsarbetet. Småföretagen påverkar ofta sitt produktutvecklingsarbete genom beslut utifrån tidigare förvärvade yrkes erfarenheter och kunskaper samt genom informella beslut allteftersom problem och frågor uppkommer. Styrning/kontroll, erfarenheter samt omvärldsbevakning är tre kritiska faktorer som alla inverkar på produktutvecklingsarbetet. Småföretagen agerar ofta utifrån tidigare yrkeskunskaper och erfarenheter när beslut ska fattas. Detta har orsakat ökade kostnader, förlängt produktutvecklingsarbetet samt gett svårigheter som krävt nya beslut. Detta har påverkat företagens produktutvecklingsarbete i negativ riktning. Genom att kombinera teoretiska verktyg och praktiska erfarenheter skapas det effektivaste produktutvecklingsarbetet. Omvärldsbevakning med en ökad marknads och konsumentorientering bidrar till ett bättre produktutvecklingsarbete tillsammans med beslut som fattas med förhöjd grad av styrning och kontroll samt med bidrag från tidigare yrkeskunnande. / Introduction Product development and innovation is a systematic endeavor to generate new products. This is  a costly process and the small companies are extra vulnerable which makes the right work in product development of great importance. In terms of production, product development work is crucial for competitiveness. In line with increased globalisation, companies need to consider the dynamic and often changing market in order to survive. Having control of the product throughout the product development work creates opportunities for development and improvement, and thereby better utilisation of resources. Product development generates costs and resources for the companies, which means that it is becoming increasingly important to manage correctly from the outset, and onwards throughout the entire product development work. By making more efficient use of resources, a more sustainable production and product is created. Purpose The aim is to highlight some of the critical factors in smaller companies that may affect the efficiency of product development work within the beverage industry. Method A qualitative study made up of semi-structured interviews at five smaller beverage companies. The interviews lasted approximately 20 minutes. Information from the informers was recorded and transcribed, and later underwent thematic analysis. The companies were chosen on the basis of a target-driven selection. As the interviews were carried out in the form of a physical meeting, companies were chosen within a 6,2 miles radius of Malmö. Results The thematic analysis resulted in three themes, which were experiences, intelligence gathering and governability/control. These themes represent critical aspects where everyone can play a crucial role in product development work. Small businesses often influence their product development work through decisions based on previously acquired experience and knowledge and make informal decisions as problems and questions arise. Conclusion Governability/control, experiences and intelligence gathering are three critical factors that all influence the product development work. Small businesses often act on the basis of previous professional knowledge and experience when making decisions. This has caused increased costs, prolonged  product development work and given difficulties that required new decisions, which had a negative impact on the companies' product development work. Combining theoretical tools and practical experience are the most effective product development work. Intelligence gathering with an increased market and consumer orientation contributes to better product development work, together with decisions made with a increased degree of governability/control and with contributions from previous professional expertise.

Crowdsourcing can today be found in practically any industry, but the extent to which it is used differ widely. A report from last year, published by the crowdsourcing platform eYeka (eYeka 2015b), shows that the fashion industry is among the industries using crowdsourcing the least. Brands that are more inclined to using crowdsourcing are those working with fast moving consumer goods (FMCG). That includes many brands from the food &amp; beverage industry such as Coca-Cola, Pepsi, Danone etc. This study builds on this knowledge to explore the use of crowdsourcing in the food &amp; beverage industry to find out if that experience can be used in the fashion industry where it is not widely used today. To identify different approaches of crowdsourcing used in the food &amp; beverage industry 78 crowdsourcing campaigns from 9 brand during a two years period (2014-2015) was analysed. The analysis resulted in the identification of 3 main approaches: crowdsourcing as ideation, customer engagement and crowdsourcing for creation/production. More importantly this study comes to the conclusion that the way crowdsourcing is used by the brands in the food &amp; beverage industry is not formed in such a way that it is exclusive to the industry in question. There are no immediate boundaries for the fashion industry to adopt the same way of working. If the fashion industry would like to follow the trend in food &amp; beverage industry they should focus more on the creative ideation side of crowdsourcing and less on the creation, and most of all on marketing. However, there are also other areas they can learn from like Business Development.

Sedan flera år tillbaka har det diskuterats hur samt vilket ansvar som företag bör ta inom samhället. Idag är det en självklarhet att företag bör arbeta för hållbarhet samt med Corporate Social Responsibility samtidigt som de måste redovisa sitt arbete enligt lag. Lagen specificerar dock inte hur eller på vilken detaljnivå hållbarhetsarbete ska kommuniceras på ett transparent sätt. I denna studie undersöks hur Corporate Social Responsibility samt hållbarhetsarbete kommuniceras i hållbarhetsredovisningar från sex svenska företag inom dryckesbranschen. Studien har konceptualiserat olika teman genom en innehållsanalys av hållbarhetsredovisningar från Kiviks Musteri, Spendrups, The Absolut Company, Carlsberg Group, Åbro och Kopparbergs Bryggeri som täcker en period om fyra år. Studiens resultat tyder på att hållbarhet kommuniceras på olika sätt av företagen samt att alla företag knyter an globala mål för hållbar utveckling och den svenska årsredovisningslagen till sin verksamhet. Det återfinns även en skillnad gällande detaljnivå och abstraktion i kommunikationen från företagen trots att alla följer samma juridiska redovisningskrav gällande hållbarhet. Anledningen till att företagens hållbarhetskommunikation skiljer sig åt är för att företagen försöker nå en högre grad av legitimitet, arbeta utifrån fler hållbarhetsdimensioner samt inkorporera fler intressentgrupper. Genom en mer detaljerad kommunikation mot flera intressentgrupper anses företagen försöka ta hänsyn till ”själen av lagen” och skapa en högre legitimitetsuppfyllnad istället för att endast följa lagen. / During many years it has been discussed how and which responsibilities businesses should undertake in the society where they operate. Today it is obvious that businesses should work towards sustainability and with Corporate Social Responsibility at the same time as they need to account and present their social and sustainability work in accordance with existing legislations. However, the law does not specify the level of detail at which the sustainability work should be communicated in a transparent way which thus creates a problem. This study examines how Corporate Social Responsibility and sustainability work is communicated in the sustainability reports from six Swedish companies in the brewing industry. The study has conceptualized different themes, by using a qualitative content analysis, from the communication in the sustainability reports of Kiviks Musteri, Spendrups, The Absolut Company, Carlsberg Group, Åbro and Kopparbergs Bryggeri during a period of four years. The results from the study implies that sustainability is communicated in different ways by the companies and that all the companies align their operations to global goals for sustainable development and the Swedish annual accounting act. It has also been found that there seems to be a difference in levels of detail and abstraction in the communication from companies even though they all follow and are bound to the Swedish annual accounting act. The reason as why the communication regarding sustainability differs between the companies is explained through the goal of achieving a higher level of legitimacy, working through more sustainability dimensions, and trying to incorporate more stakeholdergroups. Through a more detailed communication towards more stakeholdergroups it is believed that the companies are trying to take “the soul of the law” into consideration, to reach a higher legitimacy fulfillment, instead of only following the law.

The study determines the effects of resilience training on team performance. An investigation was undertaken to: * establish a theoretical foundation for using resilience training to improve performance; * identify parameters and criteria for determining the effects of resilience training on the individual within the team; * gain insight on how learners experienced the resilience training; and * whether they implemented the resilience training within the workplace. This study included the review of literature on various motivational theories, resilience, psycho-education, adult learning and team performance. It also included an empirical investigation on the effects of resilience training on the individual within the team and the team performance as such. Data was collected against the main research question: What is the effect of strengths-focussed training on team performance? / Educational Studies / M.Ed. (Didactics)

Thesis (MBA)--Stellenbosch University, 2007. / Please refer to fulltext for abstract

Bartending makes for an interesting case study in that it brings together research on emotional labor and tipped front-line service jobs, as well as the contemporary increase in precarity in work and precarity in life. This project explores the material and identity processes of bartending, examining how a precarious job with high expectations of emotional labor in-turn affects the occupational and personal identities of those employed in the industry. Overall three overarching themes were identified: (1) When wages are outsourced to customers via tipping systems workers are exposed to particularly high emotional demands, rendering bartending a unique form of quid pro quo emotional labor. (2) Bartenders exist in a “default career” mode of employment that is stigmatized for being low-status low-skilled labor. (3) Performing emotional labor and managing stigma creates a divergence between bartender’s personal and occupational identities resulting in constant identity work on and off the job. / Includes bibliography. / Thesis (M.A.)--Florida Atlantic University, 2017. / FAU Electronic Theses and Dissertations Collection

Submitted by Mariana Dornelles Vargas (marianadv) on 2015-05-26T17:36:27Z No. of bitstreams: 1 estudo_inovacao.pdf: 10670198 bytes, checksum: 5cb90f4beda3366470d63c0b75717538 (MD5) / Made available in DSpace on 2015-05-26T17:36:27Z (GMT). No. of bitstreams: 1 estudo_inovacao.pdf: 10670198 bytes, checksum: 5cb90f4beda3366470d63c0b75717538 (MD5) Previous issue date: 2014 / Nenhuma / A inovação é um termo atualmente presente na pauta de discussão tanto de empresas quanto na pesquisa das universidades. Porém, sua abordagem, especificamente no setor de alimentos, carece de referencial teórico que lhe dê suporte e embasamento. Este estudo objetivou identificar as características que influenciam na formação do perfil de inovação da indústria brasileira de alimentos e bebidas, com base em dados qualitativos coletados em uma amostra de indústrias que participaram da Feira Anuga, na Alemanha, no ano de 2013. Para tanto, resgatou-se visões de alguns autores sobre os conceitos da inovação e sua aplicação na indústria de alimentos, bem como a fundamentação de aspectos importantes para a inovação, como o relacionamento Universidade – Empresa e o fomento à inovação tecnológica por parte do governo. Para obtenção dos dados, utilizou-se metodologia de pesquisa qualitativa, com intuito de identificar os fatores que influenciam na formação do perfil de inovação dessas indústrias. Esse estudo compõe um dos objetivos estratégicos do Projeto NUTRITECH – FINEP, conveniado com a Unisinos em 2010 (Nº do Convênio 01.10.0510.00) que consistiu na implantação do Instituto Tecnológico em Alimento s para a Saúde – itt Nutrifor. A partir do estudo, pode-se identificar que a indústria de alimentos e bebidas possuem um perfil de inovação com características bastante conservadoras, onde os conceitos se confundem e as inovações em produto são basicamente incrementais, pelo medo do risco. As inovações em processo são novas apenas para a empresa, visto que em geral partem de tecnologias importadas de outros países. Além disso, as empresas desenvolvem as inovações, em geral, com recursos próprios (financeiros e de pessoal), sem existir uma relação consolidada com os demais atores do sistema de inovação, fato que merece atenção especial devido à sua grande importância na consolidação do processo de inovação. As conclusões que resultaram desse estudo servirão para melhor guiar a atuação das Indústrias, Universidades e demais agentes do sistema de inovação, no que diz respeito à inovação tecnológica para a área de alimentos e bebidas no Brasil. / Innovation is a term currently present in the subject of both companies and research universities. However, their approach, specifically in the food sector, lacks theoretical framework that will give you support and foundation. This study aimed to identify the characteristics that influence the formation of innovation profile of Brazilian food and beverage industry, based on qualitative data from a sample of industries attended the Anuga in Germany in 2013. Therefore, bought up visions of some authors on the concepts of innovation and its application in food industry as well as the major reasons for innovation aspects as the relationship University - Industry and fostering te chnological innovation by the government. To obtain the data we used qualitative research methodology, aiming to identify factors that influence the formation of innovation in these industries profile. This study consists of the strategic objectives of the Project NUTRITECH - FINEP, conveniado with Unisinos in 2010 (Convention No. 01.10.0510.00) which consisted of the implementation of the Technological Institute for Food for Health - itt Nutrifor. From the study, it can identify the food and beverage industry have an innovative profile with rather conservative characteristics, where the concepts are confused and product innovations are basically incremental, fear of risk. Innovations in process are just new to the company, since in general run of technologies imported from other countries. Also the companies develop innovations in general, with their own (financial and personnal) resources, exist without an established relationship with the other actors in the innovation system, a fact that deserves special attention due to its great importance in the consolidation process innovation. The conclusions resulting from this study will serve to better guide the actions of Industries, Universities and other actors in the innovation system, with respect to technological innovation in the area of food and beverage in Brazil.