This work deals with the issue of eating and physical activity of children in elementary school by comparing two categories - younger and older school age. The aim of this work is first to map the situation, to find out what is the level of eating habits and physical activity and whether the results differ in relation to the child's age. To provide the background to the research, a set of questionnaire questions for pupils was devised, focusing on two aspects of this topic - morning and afternoon meals and leisure activities with an emphasis on physical activity. The main finding is the fact that both children and parents are well informed about good eating habits and the importance of physical activity and they are usually trying to apply them in practice. The result is a negative answer to the question whether the age of the child is directly related, respectively. the influence of parents on children, the quality of eating habits and the intensity of physical activity. KEYWORDS A healthy lifestyle, healthy diet, physical aktivity, younger school age, older school age, nutritional and movement recommendation

The study proposes to clarify what are the general training and further education needs of personnel who intend to enter a career in the Catering, Restaurant and Liquor Sales sectors of the Tourism and Hospitality Industry, and those who are already employed in one of the sectors. The study also proposes: 1. to identify the immediate training needs to meet the specific current requirements of the Industry in the ACT and surrounding districts; 2. to ascertain the perceived future requirements to allow for the provision of relevant training and further education facilities to meet the challenge of tomorrow. It is also hoped that the results of the needs analysis will assist curriculum planners in the formulation of accurate educational objectives to assist the construction of valid programmes of study leading to employment into the Industry.

As Taiwan government has been actively expanding the liberalization of trade tariffs (as recently the ECFA or FTA), the SMEs ( Small and Medium Enterprises ) in Taiwan are facing pressure from global competitions , and the financial turmoil in recent years that caused the economic depression had deepen the difficulty of new small business operation , so the government has to actively help these micro-enterprises to transform to survive . Also the researcher of this paper had a Cafeteria running experience, but while management was poor, then he decided to close his business, and in order to understand the business management knowhow for improvement, then this case will be treated as not only his own research themes, but also the industry success and failure stories to comparison, hoping to find in the food service industry key success factors. In the research process, this thesis project adopted practical case study to deploy the whole structure, and the research used qualitative and quantitative methods in study. At the same time it introduced document analysis, interviews and questionnaires in data collection to the design process and analysis. In which not only the study of Leidecker & Bruno (1984) and other scholars was embedded , but also the resource base view and the concept of knowledge management had been applied as critical success factors of the main dimensions, and still the methods by scholars Hofer and Schendel (1985) of identifying the critical success factors forming an expert questionnaire survey to determine the strength of the critical success factors in the industry, By removing some factors which experts partially disagree, then we developed a depth interview questionnaire from which we obtained conclusions by comparative study of two operating businesses. That is how we can find the critical success factors in the industry that an entrepreneur must pay attention to. By the results of the study, we found the importance of these key factors developed from the five main dimensions are quite the same . Somehow observing from the weight dimension, we found that personality is that most experts believe the key to food and beverage service success factors, however, the nature of industry and the organizations type also play an important role. While for the object of study, the owners of the two venture firms selling coffee and gelato have similar personality traits, and enough innovation power, but the considerable difference was in expertise and professional technical team, and operating standards and the allocation of resources, ability to control the operation .By the way the operation mode and the store location or if products meet local demands are also the reasons why the two restaurants can keep running and sustained profitability or not.

有關於現金股利的發放，在國外多數的研究都發現整體市場現金股利發放的比率都是呈現下滑的趨勢，但在台灣，自1997年之後現金股利發放比率卻呈現大幅上升，為了研究究竟何種原因造成了這樣的情形，本篇文章首先就公司特性的部分進行研究與分析，以瞭解究竟是否近來整體市場的公司特性出現明顯改變，造就出現金股利發放比率的大幅上升。研究結果顯示，未發現金股利公司的平均獲利能力與成長性在1997年之後都呈現急速下降並跌破零成為負值的情形存在，分析此種原因應該是有能力發放現金股利的公司無論規模大小、獲利能力高低抑或成長性強弱都選擇進行現金股利的發放，反觀不發現金股利公司都只剩下無成長性且公司獲利狀況不佳以致於無力發行現金股利的公司。為進一步探究為何有能力發行現金股利的公司通通都開始進行現金股利的發放，我們在此選用Baker and Wurgler(2004)所提出的討好理論(catering theory)作為我們現金股利發放比率產生顯著提升的主要關鍵，經過實證研究結果發現討好理論的確對於台灣股票市場產生影響，另外我們也探討出影響投資人對於現金股利的需求強弱可能與兩稅合一的實行、政治風險的大小以及股票市場周轉率的大小有著密切的關連性。

published_or_final_version / Architecture / Master / Master of Architecture

published_or_final_version / abstract / toc / Education / Master / Master of Education

Baigiamojo magistro darbo tema – „Aptarnavimo sferos (viešojo maitinimo) darbuotojų ir klientų požiūrių į elgesio kultūrą ir etiketą analizė“. Darbe nagrinėjami aptarnavimo sferos (viešojo maitinimo) darbuotojų požiūriai į tuose pačiuose restoranuose dirbančių darbuotojų elgesio kultūrą ir etiketą bei klientų, besilankančių konkrečiuose restoranuose, požiūriai į juose dirbančių darbuotojų elgesio kultūrą ir etiketą. Aptarnavimo sferos (viešojo maitinimo įstaigų: restoranų) darbuotojų ir klientų požiūriai į tuos pačius veiksnius (darbuotojų elgesį, laikyseną, kalbėjimą, išvaizdą, bendrą restoranų aplinką) nesutampa, todėl nagrinėjama, kurios elgesio kultūros ir etiketo taisyklės yra svarbiausios aptarnaujančiam darbuotojui, o kurios – aptarnaujamam klientui. Pirmoje baigiamojo darbo dėstymo dalyje „Elgesio kultūros, etiketo ir kokybės vadybos sąveika“ dalyje atlikta lyginamoji elgesio kultūros, etiketo, etikos ir protokolo sąvokų analizė, kuri parodė esminius šių sąvokų panašumus ir skirtumus, bei atskleista kokybės vadybos sąsaja su elgesio kultūra ir etiketu. Antroje dalyje „Viešojo maitinimo įstaigų (restoranų) darbuotojų elgesio kultūra ir etiketas“ išanalizuota darbuotojų elgesio kultūrą formuojantys veiksniai, taip atskleidžiamas reikšmingas aptarnaujančio personalo vaidmuo restorane. Trečioje praktinėje dalyje „Viešojo maitinimo (restoranų) darbuotojų (aptarnaujančio personalo) ir klientų požiūriai į elgesio kultūrą ir etiketą“ atliktos aptarnavimo sferos (viešojo... [toliau žr. visą tekstą] / The subject matter of this Master’s thesis is „An analysis of the attitude towards the behaviour and etiquette of the service sector (public catering companies) employees and clients“. The paper deals with the service sector (public catering) employees’ attitude towards the behaviour and etiquette demonstrated by the employees working at the same restaurants, and with the attitude of the clients who visit specific restaurants towards the behaviour and etiquette demonstrated by the restaurant staff. The attitude of the service sector (public catering companies) employees and clients towards the same factors (employee behaviour, manners, way of speaking, appearance, and the overall atmosphere of the restaurant) is different; therefore, an analysis of which behaviour and etiquette rules are the most important for the employees providing services and for the clients receiving such services was undertaken. Section one of the final thesis titled „Liaison of behaviour, etiquette and quality management“ contains a comparative analysis of the concepts of behaviour, etiquette, ethics and protocol, which revealed considerable similarities and differences between the above-mentioned concepts, and relevation of liaison of quality management with behaviour and etiquette. Section two titled „Behaviour and etiquette of the public catering companies (restaurants) staff“ contains an analysis of the factors determining the employee behaviour, and the important role of the employees providing... [to full text]

El servicio de catering se ha vuelto muy solicitado en los eventos sociales, la importancia que tiene para resaltar los diferentes eventos, pone de manifiesto el impacto que tienen las empresas de servicio de catering. Esta investigación se realizó en el ámbito de la ciudad de Chiclayo. La investigación tuvo como objetivo conocer la calidad del servicio de catering en el sector social, de la ciudad de Chiclayo, durante el año 2014, para saber si se ofreció un buen servicio a los clientes, no obstante con esta investigación también se identificó a las empresas de Catering solicitadas. El diseño de la investigación es cuantitativo. Los datos fueron procesados mediante el programa “Excel 2010”, donde se usaron algunas tablas y gráficos estadísticos, los cuales sirvieron para evidenciar y verificar correctamente los resultados, consecutivamente el análisis y su respectiva interpretación. La muestra fue de 384 personas del distrito de Chiclayo.

Thesis (M.B.A.)--University of Hong Kong, 1998. / Includes bibliographical references.

The purpose of this thesis is design a collection of action, which will speed up distributional ways between regional grocery producers and schools cafeterias in the district of Jindrichuv Hradec and at the same time supports higher regional, fresh, seasonal and ecologist products in schools cafeterias via the website Regional Agrarian Chamber of the South Bohemian Region "Map of products" (interactive regional map of suppliers of foods and different schools cafeterias at www.produktova-mapa.cz). Not such a long distributional truck trips are much healthier for the milieu. Better quality of foods have major positive impact on health of children and teenagers and their eating habits. Regional products distribution is great way to independency. Study of documents, questionnaires of schools cafeteria employees and regional food producers, consultations with people they are interested were bedding for SWOT analysis potential "Map of products" and creating a lists of regional food producers, whom are or could by distributers for schools cafeterias. From study emerges that "Map of products" is very beneficial in shortening ways between distributers and different cafeterias in South Bohemia region. Strengths and opportunities already today outweigh the weaknesses and threats. The main opportunities emergent from results are 92% of certain school cafeterias are serving at least one time a week food from the same region. 70% certain regional producers are interested in supplying these cafeterias. There is a 1 650 000 students eating at the cafeterias. If following suggested strategies and steps we can prevent form weak parts of project and turn it in to a solid strong successful proceeding. For that we have build a list of accommodating regional producers for school cafeterias from district Jindrichuv Hradec. And also "Map of products" can be used as an example in improving in regional food production and also in other areas of the Czech Republic.