To prevent damage to the cabin crew an optimal coffee- and teapot in a number of aspects in airline catering was developed, so called “SAS-kannan”. It was launched in 1980 and has been manufactured in over 300 000 copies, which has worn out the mold and it is in need of replacement. The mold is advanced and it will be expensive to manufacture a new one. August Lundh who is the manufacture of “SAS-kannan” today, want to develop a new product for serving drinks with a cost-effective manufacturing. It should involve the positive qualities on the “SAS-kannan” and be adapted to today's airline catering. The objective of the thesis was to develop an ergonomic and functional product for serving cold drinks with cost-effective production and the adaptation to today's storage trolleys on aircrafts. The research began with a comprehensive theoretical framework consisting of scientific articles and academic approved books. Interviews were made to complement the theoretical framework and primary data was collected. All the gathered information was examined in the next step to ensure the validity and reliability. A case study was conducted at August Lundh by a product development that was based on the examined information. To do more detailed tests 3Dprintings were created of each development. The result was a pitcher that is designed to enable an uncomplicated and ergonomic use. It is also adapted for efficient and stable storage in the ATLASboxes, easy filling of the beverage and washing. The pitcher holds 1.5 liters and is a perfect combination of the number of servings, refills of the pitcher and a low weight. The pitcher is made with injection molding and is made out of the Bisfenol A free plastic Tritan. The grip is designed to give the pitcher an ergonomic use for different sized hands and it is symmetrical to allow equal use of both left and right handed. The spout provides a controlled and even beam, and a drip free serving by cutting the beam properly. The spout is designed so that the pitcher only needs to be tilted 90 degrees from an upright position to be emptied. The lid is a separate part which is put on the pitcher with press-fit and it helps to control the beam during serving and to prevent spills in case of turbulence. The authors believe that the objective has been accomplished by a thorough theoretical framework and an empirical study through interviews and a case study. / För att förhindra skador på kabinpersonal utvecklades SAS-kannan som var en optimal kaffe- och tekanna i ett flertal aspekter inom flygcatering. Den lanserades på 1980-talet och har idag tillverkats i över 300 000 exemplar vilket har medfört att formverktyget blivit slitet och är i behov av att bytas ut. Det befintliga formverktyget är avancerat och det blir dyrt att tillverka ett nytt. August Lundh som idag tillverkar SAS-kannan vill därför utveckla en ny produkt för servering av dryck med en kostnadseffektiv tillverkning. Den ska kunna jämföras med SASkannans positiva egenskaper och vara anpassad för dagens flygcatering. Syftet med examensarbetet var att ta fram en ergonomisk och funktionell produkt för servering av kall dryck med kostnadseffektiv tillverkning samt anpassning till dagens förvaring i serveringsvagnar på flygplan. Forskningsprocessen påbörjades med en omfattande teoretisk referensram bestående av vetenskapliga artiklar och akademiskt godkända böcker. Intervjuer gjordes för att komplettera den teoretiska referensramen och primärdata samlades in. All insamlad information granskades i nästa steg för att säkerställa validiteten och reliabiliteten. En fallstudie utfördes hos August Lundh i form av en produktutveckling som var baserad på den granskade informationen. För att kunna göra utförligare tester skapades 3D-utskrifter av varje utveckling. Resultatet blev en kanna som är utformad för att möjliggöra en enkel och ergonomisk användning. Den är även anpassad för effektiv och stabil förvaring i ATLAS-lådor, enkel påfyllning av dryck samt rengöring. Då kannan rymmer 1,5 liter ger det en perfekt kombination av antal serveringar, påfyllningar av kannan samt en låg vikt. Kannan är formsprutad och är tillverkad i den Bisfenol A-fria plasten Tritan. Greppet är utformat för att ge kannan en ergonomisk användning för olika stora händer och är symmetrisk för att möjliggöra lika användning av både höger- och vänsterhänta. Pipen ger en kontrollerad och jämn stråle samt en droppfri servering genom att skära av strålen ordentligt. Pipen är utformad så att kannan endast behöver vinklas 90 grader från upprätt läge för att kunna tömmas. Locket är en separat del som sätts på kannan med presspassning och hjälper till att kontrollera strålen under servering samt förhindra spill vid eventuell turbulens. Författarna anser att syftet har uppfyllts genom att en grundlig teoretisk referensram och en empirisk studie genom intervjuer och en fallstudie utfördes.

La relation entre le système éducatif et le monde de l’entreprise a souvent suscité des questionnements et des remises en cause des uns et des autres et cela depuis le Moyen-âge étant donné que le milieu professionnel évolue plus rapidement en fonction des paramètres économiques, sociaux et culturels que l’éducation scolaire ne peut le faire. Or, les élèves sont au centre de cette tension puisqu’ils poursuivent un apprentissage scolaire dans l’objectif de s’insérer dans la vie professionnelle.Pour mieux appréhender cette problématique, cette recherche s’est penchée sur l’influence des apprentissages scolaires et sur les besoins des métiers dans la branche de la restauration, filière nommée « technologie culinaire » auprès d’élèves d’un lycée professionnel.Trois axes de recherche ont été établis : la relation entre les compétences professionnelles déclarées par le Ministère de l'éducation nationale (MEN) et les besoins des métiers de la restauration, le processus d’apprentissage en travaux pratiques (TP) au cours de la formation professionnelle initiale et l’acquisition des compétences par les élèves puis le lien entre l’orientation scolaire et l’insertion dans la vie professionnelle.Ces trois champs d’investigation ont été menés auprès d’un échantillon composé d’élèves, d’enseignants et de restaurateurs de la région Rhône-Alpes à travers un questionnaire, des observations sur le terrain et des entretiens. L’objectif étant de confronter les avis afin de questionner le processus d’apprentissage permettant une meilleure insertion professionnelle. / The relationship between education and the business world has often been questioned and challenged on either part and that since the Middle Ages as the workplace evolves more rapidly taking into consideration the economic, social and cultural parameters of the time than school education can. However, students are at the heart of this interaction as they engage in academic learning with the aim to enter the job market later.To better understand this problem, this research focused on the interaction between academic learning and the needs of the food industry, particularly the catering branch involving students from a vocational school currently engaged in developing their culinary skills. Three areas of research have been established: the relationship between the skills required by the MEN and the needs of the catering business, the learning process in workshops during the first stages of training and the acquisition of skills by students and thirdly the interaction between counseling and entering professional life.These three areas of investigation were conducted with a sample of students, teachers and restaurateurs in the Rhône-Alpes region through a questionnaire, field observations and interviews. The objective was to compare the opinions questioning the learning process for better employability.

The diploma thesis deals with the issue of catering of employees, three selected workplaces, with regard to the job position, the way of meals and also the possible health problems related to the performance of their work. The aim of this diploma thesis is to find out whether there is an influence of the working environment on employees' meals, as well as how eating habits reflect their health status during working hours. The theoretical part deals with health issues, the Health 2020 program and also with procedures to protect and prevent disease. The practical part analyzes and evaluates the data obtained through the questionnaire survey among the three selected workplaces. It is clear from the questionnaire survey that the position affects not only the way of eating, but also the possible health problems. KEYWORDS Health, Health 2020 Program, Health Protection, Employees, Questionnaire Surveys, Chronic Diseases, Workplace Relations, Catering

This diploma thesis deals with financial analysis of EUREST Company which provides contract catering in Slovakia. The goal of this thesis is to consider the financial situation and financial health of this company. This goal is reached by financial statements analysis, common indexes, using models for predicting bankruptcy or rating financial health, and by comparison with a company providing the same type of services in Czech market.

Thesis (M.Sc.)--University of Hong Kong, 1998. / Includes bibliographical references (leaf 61-62) Also available in print.

Thesis (M.Tech.: Office Management and Technology)-Durban University of Technology, 2005 xv, 129 leaves / The Constitution contains the Bill of Rights, one that is regarded as the corner-stone of democracy, as it enshrines the rights of all people and affirms the democratic values of human dignity, equality and freedom. Section 9(1) provides for the promotion of a society in which diversity of identity is respected and protected. The Employment Equity Act 55 of 1998, stipulates that designated employers implement affirmative action, thereby compelling organizations to eradicate all forms of discrimination in organizational processes and procedures. With such legal measures put in place (Promotion of the Equality Act) acceptance and change within organisations has to be accelerated. The purpose of this study is to explore workplace discrimination against trainees within the Hotel and Catering industries. Workplace discrimination is against human rights and can become a legal violation of Labour laws. Although preventative policies are in place, this study would illuminate the extent to which discrimination occurs, how it has manifested itself, and how students would be affected by this discrimination.

Thesis (M. Sc.)--University of Hong Kong, 1998. / Includes bibliographical references (leaf 61-62).

The thesis is focused on the description of the company, its organizational structure and finance companies. There are also described each of the posts leading employees, their competencies and powers. The paper also analyzed the various processes taking place in the hotel facilities and there is value out of these processes.

Quality of life and health from the perspective of secondary school pupils Bc. Michal Parkán Abstract This work is focused on the system of values of adolescents. The theoretical part describes the basic concepts and terminology related to the topic of this work: education and educational process, most influential factors in the upbringing of children and adolescents regarding their health: family and school. Expressions like quality of life and health and healthy lifestyle are also described as well as the system of values of adolescents. The practical part is realized through the research of students' relationship to health, which reveals their habits in terms of healthy lifestyle and value system in a sample of secondary school students. The questionnaire includes 13 questions focused on the research problems related to the topic of this work. The conclusion summarizes the most important findings of the research. Key words determinants of health, value system, quality of health, educational process, health, healthy lifestyle

The aim of this Master's thesis is to analyze communication activities of the Domácí těstoviny bistro and subsequently on the basis of the analysis to propose and implement a new communication strategy leading primarily to increase awareness of the potential customers and build loyalty of the existing customers. This Master's thesis consists of theoretical and practical part. The theoretical part focuses on service marketing (specifically catering services) and the importance of marketing management and planning for small and medium businesses. It also focuses on analysis of the current situation, marketing research and marketing communication. The practical part includes performances of the Domácí těstoviny bistro, the application of the analysis of the current situation and evaluation information from primary and secondary research. The most important, final part of the Master's thesis is to proposal, implementation and evaluation of the communication strategy of the Domácí těstoviny bistro.