The diploma thesis deals with the issue of catering in the home for elderly people in Prague. The topic is reviewed from a socio-cultural point of view. The main objective is to penetrate the world of diet and catering of seniors living in a total institution, which is characterized by specific features affecting the rights and personal freedoms of its clients. The home for elderly people is committed to comply with the statutory regulations of the Social Services Act as well as its own internal guidelines, while the compliance with legislation and various aspects of catering, including dining, eating, the environment in which food is consumed, as well as those participating in preparation and serving of meals is negotiated at a committee. The relationship between the layers above is captured by an ethnographic study that gives an overall picture of the catering process with all its specifics. Research has revealed that the catering process is becoming an individualized activity at many levels, enabling clients to make autonomous decisions about the process. Nevertheless, staff and clients are aware of limits that prevent individualisation. Key words: diet - meal - catering - senior - total institution - ethnographic study - individualization

La presente investigación se basó en el análisis del proceso productivo de raciones de comida en la empresa “Talara Catering Service” S.A.C. de Talara, en Piura, que actualmente presenta una demanda insatisfecha, además de tener un área de producción que evidencia una incorrecta distribución y un proceso productivo que requiere de una mejora en su metodología de trabajo. Este análisis consiste en diagnosticar la situación actual de la empresa, identificando los principales problemas del proceso de producción, que impiden aumentar la cantidad de raciones generadas, con la finalidad de evaluar y proponer un plan de mejora. Mediante la metodología de estudio de trabajo, estudio de tiempos y movimientos y diagramas de procesos, se determinó como cuello de botella la etapa de habilitación, con un tiempo de 205 minutos, realizada de manera manual por los trabajadores; una capacidad ociosa de 0,516 raciones/minuto y una eficiencia de línea de 28,19%; además se realizó el diagrama de recorrido donde se detectó un incorrecta distribución de planta, generando con ello 13 cruces en la ejecución del proceso y demoras en la producción. Dado que la satisfacción de los clientes es un punto clave para la empresa, se cuantificó dicho dato mediante el método del indicador NPS, teniendo como resultado un factor de 80,65%. Una vez identificado los problemas, se propuso una nueva distribución de planta, así como nuevos métodos, lo cual reducirían movimientos dentro de proceso de habilitación y, por consiguiente, el tiempo del cuello de botella, el cual bajó hasta 164,27 minutos; posteriormente se presenta un análisis comparativo entre indicadores de producción de la situación actual y la propuesta de mejora, donde el indicador de eficiencia física incrementó un 7,63%; y la capacidad utilizada incrementó un 14,5% logrando aumentar los indicadores de producción y reducir tiempos de proceso. De esta manera la evaluación económica nos indica un TIR de 40,90% y el VAN es de S/640 967,59, con un coeficiente de beneficio/costo es de 1,04 permitiendo que la propuesta de mejora sea rentable, con un periodo de recuperación de la inversión de un año y cuatro meses, obteniendo un incremento en la producción de 831 raciones al día, produciendo 4,204 raciones/día con una eficiencia del 62,001%.

Thesis (MPhil)--Stellenbosch University, 2014. / ENGLISH ABSTRACT: The catering industry by its constituent membership of hotels, restaurants, lodges, bars, night clubs, takeaways and every tourist activity is susceptible and vulnerable to HIV/AIDS. This study analysed the business response to HIV/AIDS by establishments in the catering industry in Zimbabwe. The case study focused on establishments in Harare using a questionnaire with both open-ended and closed questions for data collection. The results of the study acknowledged the impact of HIV/AIDS on human resources capital and the business. The study also highlighted the need to conduct an assessment of the status of HIV/AIDS in the industry and its impact on both people and business. The epidemic was also acknowledged as a threat to the industry (both workforce and the business)hence the need for business response. However, the study revealed that the current business response was very minimal, erratic and uncoordinated. The study also highlighted the discriminatory practices in the catering industry especially in the treatment of persons infected with HIV. The study revealed the urgent need to put in place effective response to mitigate the impact of HIV/AIDS in the catering industry. Recommendations have been made to address HIV/AIDS in the workplace. / AFRIKAANSE OPSOMMING: Die doel van hierdie studie was om te bepaal tot watter mate die voedselverskaffingsindustrie in Zimbabwe as besigheid gereageer het teenoor MIV/Vigs en wat hulle besigheidsrespons was. Resultate van die studie dui aan dat hierdie besigheidsektor wel erkenning gee aan die negatiewe impak wat MIV/Vigs op menslike hulpbronne . MIV/Vigs word as ‘n bedreiging erken en die negatiewe impak daarvan op besighede word deeglik besef. Die studie dui egter ook aan dat die huidige respons van die voedselverskaffingsektor minimaal, ongereeld en ongekoordineerd is. Die studie wys ook daarop dat daar nog steeds baie hoogs-diskriminerende praktyke binne die industrie bestaan, veral ten opsigte van pasiënte wat tans op behandeling is vir MIV-verwante siektetoestande. Die studie wys op die noodsaaklikheid van ‘n doeltreffende besigheidsrepons binne die voedselverskaffingsindustrie en voorstelle word gemaak vir die beter bestuur van MIV/Vigs binne hierdie bedryfsektor.

國內的餐飲業發展迅速、日新月異，各種風味特色、各種經營方式、各種組織結構的餐飲業星羅密佈。國內擁有博大精深的飲食文化和市場基礎，因此餐飲業就成了最為活躍而且最完全競爭的產業。目前，越來越多的餐飲業正在朝向著規模化的方向發展，跨地區發展的連鎖餐飲企業集團逐漸佔據主導的地位。隨著業務的迅速發展，規模龐大的連鎖餐飲業不斷地面臨了管理分支機構所帶來的經營成本、涵蓋範圍、標準化生產和服務管理等方面的巨大壓力。因此，連鎖餐飲業迫切需要一種異地安全互聯的經營管理方案，上傳財務資料，而且要將辦公資料和財務資料分離開來，並設法降低管理費用。同時，面對餐飲產業管理效率低落、決策欠缺系統化，以及供應鏈最佳化的問題、對外部市場的快速反應問題等，需要建立可以搭載IT (Information Technology) 系統的數位化系統，加強內部資訊的共享性、時效性、透明度，深化企業的內部管理，提升管理效率，從而最大程度地達到內部和外部資源的最佳利用，不斷地提升市場競爭力。 本研究在回顧國內連鎖餐飲業的發展現況和所存在的問題，以及數位轉型與服務創新在連鎖餐飲業的應用現狀之基礎上，分析了連鎖餐飲業價值鏈的架構和特色，闡明了國內連鎖餐飲業發展數位轉型與服務創新策略的可行性和必要性，提出了適合國內連鎖餐飲業發展的數位轉型與服務創新模式，並設計出了個案連鎖餐飲企業發展數位策略的整體規劃和執行方案。最後，本研究在對個案連鎖餐飲公司做SWOT 分析的基礎上，重點研究了個案公司數位轉型與服務創新的應用情況，並給出了針對其缺點的改進建議。 / The catering trade industry of Taiwan is developing vigorously with new, special-flavored catering trade enterprises of varying operation modes and organization structures spreading all over the country. As Taiwan owns a profound and deep catering trade culture and market base, the catering trade industry has become the most competitive industry in Taiwan. More and more catering trade enterprises are developing in large scale. Cross territorial chain catering trade enterprises are gradually leading the market. With the rapid development of catering trade business, large-scaled chain catering trade enterprises are facing a huge amount of pressure of operating cost, covering range, standardized manufacturing and information security resulting from managing the branches. Thus, the chain catering trade enterprises are in urgent need of an operating management scheme of cross territorial and security inter-connected to upload financial data. Meanwhile, the scheme should also be able to separate the administrative data and finance data. Considering the catering trade industry is in a situation of low managing efficiency, unscientific decision-making, internal optimization of supply chain and agile response to the external market, it needs an digital system that is able to build on MIS to reinforce the sharing and efficiency of internal information, deepen the internal management, upgrade managing efficiency. In this way, the chain catering trade enterprises can make full use of internal and external resources so as to improve the market response. On the base of reviewing the present situation, problems and digital application status in Taiwan’s chain catering trade enterprises, this paper Analyzed the form and feature of the value chain of the chain catering trade industry, clarified the feasibility and need of applying digitalization in chain catering trade enterprises, put forward the digital modes that are suit for the chain catering trade enterprises of Taiwan, devised a whole program and implementation of applying digitalization for Taiwan’s chain catering trade enterprises. At last, on the basis of SWOT analysis analyze and study the case study company, this research mainly analyze the digital application of the case study company and put forward to the suggestions accordingly.

TITLE Czech-German (Austrian) language relations - possibilities for language interference SUMMARY This diploma thesis examines the language interference between the Czech and the German in the field of gastronomy. This phenomenon is reflected in the composition of grammar, pronunciation and vocabulary. The last area has been selected for a research. I decided to analyze 180 menu cards in the nine states of Austria. In those menu cards I tried to discover 13 in advance chosen words, which have been used in the Central-European language area according to Newerkla. Appearance of those 13 words in menu cards proves mutual language influence between the Czech and the German in each state of Austria. The research, I conducted, shows that the most influenced states are Vienna, Lower and Upper Austria. Probably the main reason for the result is that in these areas the most intensive political and economic cooperation between Czechs and Austrians took place.

This thesis deals with the financial analysis of company Eurest, ltd. Its goal is to demonstrate appropriate methods of financial analysis, to apply them to a specific company and to interpret the results. The goal will be achieved through methods like analysis of financial statements, calculation of various financial ratios and ultimately bankruptcy model and analysis of financial health of the company.

This research investigates the role of clustering, learning and innovation in retaining competitiveness in an existing tourism area in a peripheral region of Europe. To do this it draws on the tourism resort area known as the Costa del Sol in southern Spain. Structurally, it focuses on hotel and catering businesses, which are considered to be at the heart of the tourism industry. Tourism is shown not only to be fundamental to the development ofthis coastal agglomeration, but also critical to the development of the province of Malaga (of which the Costa del Sol is a part) and the wider region of Andalucia. Hence the need to examine the evolution oftourism, the sources of competitive advantage and how such advantage can be retained in a globalised marketplace. The key proposition is that retaining competitive advantage can best be achieved through learning and innovation and that agglomerations provide a milieu in which learning and innovation are stimulated. Agglomeration theory and the role of learning and innovation are tested through an examination of the spatial and temporal evolution of hotel and catering businesses and through questionnaire surveys covering these businesses. In particular, the surveys are directed at addressing the issues of learning and innovation and assessing the extent to which the Costa del Sol operates as a 'learning region'. Questionnaire work met with severe problems of non-response despite being undertaken in conjunction with local business organisations. Nevertheless, sufficient responses were obtained to provide some tentative answers to the questions being posed and to provide the foundation for further research. The principal conclusions were that the Costa del Sol has acted as a growth pole and seedbed for business development, and that learning and innovation are promoted as much by competition as by co-operation. Finally, some public policy implications are drawn from these conclusions.

Šiame darbe pirmą kartą Lietuvoje kompleksiškai vertinami visuomeninio maitinimo įmonių darbuotojų darbo sąlygos, psichosocialiniai veiksniai bei sveikata. Šis tyrimas galėtų atkreipti atsakingų institucijų dėmesį į sveikatos nusiskundimus susijusius su sveikatos riziką, kurią įtakoja ergonominės, higieninės ir psichosocialinės sąlygos. Tai įgalintų laiku užkirsti kelią profesinių ir neprofesinių ligų išsivystymui. Darbo tikslas - ištirti Kauno miesto visuomeninio maitinimo įmonių darbuotojų (padavėjų, barmenų) darbo sąlygas, veikiančius psichosocialinius veiksnius bei nusiskundimus sveikata, pasiūlyti priemones sveikatos pakenkimų prevencijai. Tyrimo metodika. Tyrimas atliktas 2006 metų birželio – rugpjūčio mėnesiais. Atsitiktine tvarka buvo atrinkta 15 Kauno miesto didžiųjų viešojo maitinimo įmonių. Anoniminės anketinės apklausos būdu ištirta 200 darbuotojų. Atsako dažnis buvo 79,1 proc. Duomenims rinkti buvo naudojami standartizuoto tipo ir negatyvaus elgesio darbe klausimynai. Statistiniams ryšiams įvertinti buvo naudojamas SPSS 12 statistinis paketas. Rezultatai. 67,5 proc. respondentų nurodo, kad jų darbo aplinka yra triukšminga. Viešojo maitinimo įmonių darbuotojai po darbo jaučia fizinį (97,5 proc.) ir psichologinį (93 proc.) nuovargį. 9,5 proc. apklaustųjų patiria psichologinį terorą, 14,0 proc. patiria stresą savo darbo vietoje. Išvados. Respondentai po darbo jaučia fizinį ir psichologinį nuovargį. Viešojo maitinimo įmonių darbuotojai (tiek vyrai, tiek moterys)... [toliau žr. visą tekstą] / This work first time in Lithuania fully analyses working conditions, psychosocial factors and health of public catering companies’ employees. This research should pay attention of responsible institutions to health complaints, involving health risk, which result from ergonomic, hygienic and psychosocial conditions. It could prevent development of professional and non professional diseases. Aim of the study. Analyze working conditions of Kaunas public catering employees (waiters, bartenders), acting psychosocial factors and health complaints; suggest prevention means to health disorders. Methods. The research was carried out in June - August, 2006. 15 public catering companies in Kaunas were randomly chosen. 200 employees were given anonymous questionnaires. Answer response was 79,1 %. We used standard and negative behavior in the work questionnaires to collect the data. To estimate statistical relations we used SPSS 12 statistical packet. Results. 67,5 % of the respondents claim, they have noisy working conditions. Employees of public catering companies feel physical (97,5 %) and psychological (93 %) tiredness. 9,5 % of respondents feel psychological terror, 14,0 % feels stress in their working place. Conclusions. Respondents feel physical and psychological tiredness after work. Employees of public catering companies (both men and women) averagely smoke and use alcohol more often than population in Lithuania. Main health problems are-short sight, headache, cough, sore... [to full text]

Maitinimo įstaigų veikla yra gana specifinė, todėl jų veikloje kylančioms problemoms spręsti reikia specializuotos programinės įrangos. Lietuvoje yra galingų programinių paketų, skirtų stambių maitinimo įmonių verslui kompiuterizuoti. Tačiau smulkios įmonės nepanaudoja visų tokios programinės įrangos galimybių, be to, ji nėra tiksliai pritaikyta tokių įmonių specifiniams poreikiams, tačiau jos kaina yra gana aukšta ir ne visada prieinama smulkioms įmonės. . Taigi šio magistro darbo tikslas - Sukurti specializuotą sistemą, kuri būtų pritaikyta konkrečioms užduotims spręsti, t.y. sukurti smulkios maitinimo įmonės veiklos duomenų analizės IS (informacinę sistemą), maksimaliai panaudojant esamą techninę ir programinę įrangą ir neinvestuojant daugiau materialinių išteklių. . Taikant šiuolaikines technologijas, ji leistų palengvinti maitinimo įmonės vadovaujančiam personalui jų veiklos baro apskaitos, duomenų analizės ir kontrolės funkcijas. Programinės įrangos pagalba darbuotojai galėtų žymiai greičiau ir paprasčiau: 1. vesti kasdieninę maitinimo įmonės produktų bei grynųjų pinigų apyvartos apskaitą; 2. užpildyti reikiamus atskaitomybės dokumentus, 3. paskaičiuoti patiekalų savikainą bei pardavimo kainą; 4. sudaryti ir naudotis receptų aprašų ir produktų normų jiems pagaminti duomenų bazę, 5. gauti ataskaitas apie produktų ir grynųjų pinigų apyvartą per norimą laikotarpį, 6. parengti atskaitomybės dokumentus kontroliuojančioms organizacijoms. Taigi bendras šio darbo tikslas -... [toliau žr. visą tekstą] / Catering service is rather specific, that‘s why to solve arising problems special software is needed. In Lithuania there are powerful software packets, assigned to computerize business of big catering enterprises. However, small enterprises don‘t apply such software, besides it isn‘t adapted to specific needs of such enterprises. What is more, the price of it is rather high and not always affordable to small enterprises. Therefore, the aim of this graduation dissertation is to create a specialized system , adopted to solve specific tasks, that is to create data analysis IS (information system) of a small catering enterprise, maximizing the usage of available hardware and software and not investing any more material resources. Applying modern technologies would allow to ease the brief accounting, data analysis and control functions for the leading executives of the enterprise. With the help of the software, workers could more quickly and easily: 1. keep the everyday count of products of the catering facility and cash circulation; 2. fill in the documents of accountability; 3. calculate the base and sale price ; 4. make and use recipe and product norm database; 5. get reports about product and cash circulation during the desirable period; 6. get ready the documents of accountability for supervisory organizations; therefore the general aim of this work is to create work record and analysis software for a catering enterprise.

Diss. Uppsala : Univ., 2004.