Šio darbo tikslas yra išnagrinėti vartotojų elgseną renkantis maitinimo įmonę Skuodo rajone. Magistro darbe yra išanalizuoti ir susisteminti įvairių Lietuvos ir užsienio autorių teoriniai bei praktiniai vartotojų elgsenos tyrimai, pateikti vartotojų elgsenos modeliai, vartotojų klasifikacija, išsamiai atskleisti vartotojų elgseną lemiantys veiksniai, taip pat aptarti maitinimo paslaugų rinkos ypatumai. Atlikta Skuodo rajono maitinimo įmonių vartotojų ir savininkų apklausa bei analizė, kuria siekta ištirti Skuodo rajono teikiamų maitinimo paslaugų būdingus bruožus, identifikuojant vartotojų elgseną lemiančius veiksnius. Patvirtinamos autorės suformuluotos mokslinio tyrimo hipotezės, kad renkantis maitinimo įmonę Skuodo rajone vartotojus labiausiai įtakoja išoriniai veiksniai, taip pat patvirtinama, jog maitinimo įmonių personalo profesinės žinios bei asmeninės savybės turi didelę reikšmę vartotojų elgsenai. Hipotezė, kad maitinimo įmonių paslaugomis dažniausiai naudojasi dirbantys vidutinio ar jaunesnio amžiaus asmenys, neturintys išlaikomų vaikų, yra patvirtinama tik iš dalies. / The purpose of this work is to analyse consumer behaviour in choosing catering services within the Skuodas district. This master‘s final paper analyses and systemises theoretical and practical research of consumer behaviour by various Lithuanian and foreign authors. It also presents methods of consumer behaviour, exhaustive factors which determine consumer behaviour and discuss features within the catering market. Catering services customers and owners were questioned and analysed within the Skoudas district, with the aim of investigating the catering industries identifying features which determine consumer behaviour. Author‘s formulated hypothesis, which proved that: external features have the biggest influence in deciding which catering establishment to use within the Skuodas district; company personnel‘s professional knowledge and also personal features have a huge meaning for consumer behaviour. Hypothesis, that was proved partly was: most catering companies use middle aged or young adolescent workers, who do not have dependent children.

Baigiamojo magistro darbo „Komandinio darbo tobulinimas pramonės įmonėse” tikslas – išanalizuoti teorinę mokslinę literatūrą, atlikti empirinį maisto pramonės įmonių grupės komandinio darbo organizavimo tyrimą. Nustatyti galimas tobulinimo galimybes bei pateikti komandinio darbo tobulinimo modelį. Baigiamajame darbe pateikiami susisteminti duomenys apie komandinio darbo teorinius aspektus, šių aspektų pritaikymą maisto pramonės pavyzdžiu. Darbe yra mokslinės literatūros apžvalga, kuri apima komandinio darbo charakteristikas, Lietuvos maisto pramonės sektorių. Pateikti atlikto tyrimo, maisto pramonės įmonių sistemos komandinio darbo organizavimo, rezultatai. Išnagrinėta ir aprašyta tyrimo metodika, tyrimo duomenų analizė, išskirti įmonių sistemos komandinio darbo privalumai, veiksniai, kurie turi įtakos komandiniam darbui ir skatinimo priemonės. Sukurtas ir pateiktas komandinio darbo tobulinimo modelis. Magistro darbe taikomi tyrimo metodai – teorinė analizė ir jos apibendrinimas, statistinių duomenų analizė, lyginamoji analizė, empirinė analizė ( apklausa anketavimo būdu). Darbo apimtis – 83 p. teksto be priedų, 45 iliustr., 6 lent., 48 bibliografiniai šaltiniai. Atskirai pridedami darbo priedai. / Final master work "Improvement of teamwork industry's goal - a theoretical analysis of scientific literature and empirical food group teamwork organization investigation. Identify potential areas for improvement and to provide teamwork improvement model. The final paper presents systematic data on the theoretical aspects of teamwork, these aspects of the adaptation of the food industry as an example. The paper is a literature review that includes teamwork characteristics of the Lithuanian food industry. The study, the food industry system of teamwork organization results. Analyzed and described mrtodika research, data analysis, developing enterprise systems teamwork, the factors that have an impact on teamwork and incentives. Designed and presented teamwork improvement model. Master's thesis applied methods - theoretical analysis and summary, statistical analysis, comparative analysis, and empirical analysis (survey questionnaires). Pages - 83 p. text, 45 pictures., 6 tables., 48 references. Appendixes.

The thesis deals with nutrition and catering for younger school children. The actual research was carried out at Vltava Primary School and Primary School of Arts, Bezdrevská 3, České Budějovice and it can be divided into four parts. The first part was based on assessment of menus in the period from September 2009 to June 2010. The individual meals were analysed by means of modern nutrition software NutriDan and subsequently compared with the standard requirement of energy and selected macronutrients and micronutrients according to Nevoral et al., (2003). Pursuant to Ordinance No 107/2008 Coll. on school catering, the calculation is based on the average figure of 35 % of the total daily nutrition ratio for lunch. In the second part of the research, variety of menus was assessed on the basis of the frequency of repetition of the individual meals in a month in the school canteen. The third part of the research was focused on eating habits of pupils by means of a questionnaire. The fourth part was based on testing of the hypotheses. From the research carried out it was found out that energy intake was only met for the first grade pupils (6-year-olds), for the third grade (8-year-olds) and fifth grade (10-year-olds) the energy intake was low. The protein intake from lunch was high in all the monitored grades. The values exceeded 100 % RDI. Fat content was very high for the first grade pupils and on average it achieved 44.60 % RDI for boys and 47.27 % RDI for girls. For the third and fifth grade pupils it was sufficient. Carbohydrate content was sufficient for the first grade pupils, for the third grade pupils it was low during the whole school year when the average was 29.62 % RDI and for the fifth grade pupils the average was 27.67 % RDI. Fibre was supplied sufficiently for all the questioned pupils. From the monitored micronutrients, calcium was supplied deficiently. The content of selected vitamins was high, especially as regards the B group vitamins. Vitamin A was at the low level of supply, for the first grade pupils it reached 31 % RDI, for the third grade pupils 27.13 % RDI and for the fifth grade pupils 26.60 % RDI. The assessment of variety of menus showed insufficient inclusion of legume soups, fish, vegetarian vegetable dishes, fruit and vegetables. In some months pork meat was included excessively. The questionnaire-based research shows that with growing age, the consumption of breakfasts, morning snacks and afternoon snacks was decreased and also eating in school canteens decreased. Fluid intake is sufficient. The tested hypotheses proved these conclusions: the BMI index of girls is higher than the BMI index of boys,carbohydrate intake is high for children, fluid intake is sufficient.

Provision of meat to public catering canteens in Sweden is done through public procurement processes according to the Law of Public Procurement. However, due to the lack of a harmonized assessment standard and policy for communication throughout the supply chain, there is no animal welfare certification or label that contracting authorities can use to verify animal welfare friendly meat, in order to verify that the meat they purchase comes from reliable sources. My question is; is there a future in which animal welfare friendly meat is provided as the norm, to consumers at public canteens? To answer this question, the aim of this thesis was to identify a feasible way for Swedish wholesale dealers who provide food to the public sector, to implement meat originating from a source where animal-based assessments have been made according to the Welfare Quality® project. The findings showed that the top four critical elements to consider for an animal welfare friendly future are: 1. The consciousness and attitude by each stakeholder – a positive attitude among not only supply chain actors but also among the decision makers eases the process to bring animal welfare friendly meat. 2. The local political vision - in order for contracting authorities to work proactively towards bringing animal welfare friendly meat the political vision is fundamental. 3. A united legislation on animal welfare friendly systems in EU - based upon an animal-based assessment standard. 4. The Law of Public Procurement and its stance on an animal welfare friendly production – the requirements that can be set from an animal-based assessment system needs to be compatible with the Law of Public Procurement. Further research on the specific findings is recommended in order to deeper evaluate the needs to implement animal welfare friendly meat to Swedish public catering canteens.

El proyecto de negocio de Pizza Express tiene como principal característica ofrecer al cliente la facilidad de elegir sus ingredientes, por medio de una aplicación para Smartphone. El mercado objetivo son los NSE A y B en los distrito de La Molina, San Borja y Surco, se caracterizan por realizar mayores compras por delivery a través del internet, al mismo tiempo son un segmento que se preocupa por consumir productos saludables y de calidad. Es por esto que se eligió un local estratégico ubicado en el distrito de San Luis. El objetivo del negocio es crear una opción diferente e innovadora de servicio “delivery” de pizzas saludables con ingredientes de alta calidad, donde el consumidor pueda adquirirlas por internet, por medio de una aplicación para celulares, en la cual el cliente pueda crear su pizza y recibirla en el menor tiempo posible. / Trabajo de investigación

The thesis completely summarizes single steps that need to be done before opening one's own company and contains the business plan of a new rising restaurant with an estimation of whether the plan is realistic, feasible and if it has a chance to succeed. The thesis consists of the theoretical and practical part. The theoretical part focuses on the explanation of fundamental concepts related to this issue -- what business and company are, description of a successful businessman, activities which should be done before you start your own business and activities which should be avoided. After that there is the description of the most important aspects of a business plan -- its meaning, users, rules of correct elaboration, detailed structure and its appurtenances. The practical part contains of a concrete business plan of a restaurant in the region of Mělnik. It deals with a choice of a legal form of a company, optimal placing of a restaurant and its establishing, market analysis, creation of a product, planning of a proper marketing strategy, and making plan of management and financial plan with a prognosis of developement of economy for next years. The plan was created in a way to be tabled to financial institutions while a businessman needs money subvention and also to be a fundamental document for owners while they need to lead their business.

The in-flight catering industry is a major contributor to food wastage. This wastage is a direct result of the deliberate overproduction of in-flight meals to protect against meal shortages and dissatisfied passengers. With the global strive towards sustainability and the resulting impact of wastage on a company's corporate image, in-flight catering companies need a solution that strives to achieve zero waste and a 100% passenger satisfaction level. This dissertation evaluates the value of combining product substitution and demand uncertainty within an inventory decision-making model as a potential solution opportunity for the wastage dilemma faced by the in-flight catering industry. The decision-making model's purpose is to assist in-flight caterers to make improved decisions regarding the quantity of each meal type to produce for the specific flight under consideration. The model developed is defined as a stochastic multi-objective mixed-integer programming model with fixed recourse and two-way, stock-out based, partial consumer-driven (static) product substitution. The model relies on the output of a forecasting model, that consists of a time-inhomogeneous Markov Chain and a multiple regression model, to forecast the probability distribution of a flight's aggregate meal demand. Due to the lack of available data from public sources, synthetic data is generated to evaluate the model developed. The model is compared against three alternative models that lack either demand uncertainty, product substitution or both to validate the value of including these elements in the decision-making model. The comparison results indicate that the inclusion of the passenger load uncertainty improves the model's average reliability to achieve a 92% minimum passenger satisfaction level with at least 9.2%. Furthermore, it is shown that the stochastic passenger load model produces an average of 2.2 fewer surplus meals per flight instance at the expense of a 3.3% lower reliability when including the substitution behaviour of passengers. This substitution model's superior waste minimisation is attributed to the model's inherent risk-pooling capabilities, and further analysis shows that the value of product substitution increases when the model becomes more constrained. It is, therefore, concluded that the value of product substitution depends on the in-flight caterer's bias towards maximising either reliability or performance. / Dissertation (MEng (Industrial Engineering))--University of Pretoria, 2021. / Council for Scientific and Industrial Research (CSIR) / Industrial and Systems Engineering / MEng / Unrestricted

The commercial real estate market is constantly changing and some developments can be observed in our approach to it. Like every other market, this market is also dependent on the existence of supply and demand. The diploma thesis "Analysis of the Real Estate Market with Catering Facilities in Olomouc" deals, as the name suggests, with the analysis of the real estate market with catering facilities in the statutory and university city of Olomouc. It solves especially the survey and analysis of the market with a focus on the sale and rental of catering facilities (such as restaurants, bars, pubs, cafes, etc.). Further, based on the analysis of this segment of the real estate market, this thesis determines the factors which influence market prices and market rents and it describes the way of their influence.

The diploma thesis is focused on the elaboration of a business plan for the establishment of a start-up company in the field of operation of a catering facility with the possibility of delivery in the village of Moravský Žižkov and its immediate surroundings. Theoretical background contains the basic definitions related to the chosen business within the main idea, including the creation and validation of the business model through selected analytical-research methods and ending with a description of the structure and content of the business plan. The analytical part includes the examination of the idea using the business tool Lean Canvas and the implementation of further analyzes of the business environment in order to identify key factors and evaluate them for the selection of a suitable market strategy. The design part contains the complete elaboration of partial parts of the business plan in connection with the chosen strategy and business model so that the plan is feasible and viable.

The topic of this master thesis is working out of a business plan for a new enterprise operating in the field of gastronomy, which will specialize in catering, cooking courses and manufacture of confectionery products. The proposed solution is an emphasis on financial and marketing plan.