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Doctor of Philosophy / Department of Hospitality Management and Dietetics / Elizabeth B. Barrett / The primary purposes of this research were to 1) use the Theory of Planned Behavior (TPB)to assess Millennial generation wine consumers attitudes, perceived behavioral controls, and subjective norms related to purchasing wine in casual dining restaurants (CDR), and 2) use Conjoint Analysis (CA) to analyze Millennials’ preferences for wine information on the restaurant menu. An instrument was designed based on the TPB and CA and was sent online to 216 consumers using the database of a market research firm (e-rewards). Independent variables (attitude, perceived behavioral control, and subjective norms) were analyzed to predict behavioral intentions to purchase wine. Principal component analysis was combined with multiple linear regression to assess intention. Results identified attitudes and subjective norms as being significant in predicting behavioral intention, perceived behavioral controls was partially significant. Millennial’s believe ordering wine with their friends and family in casual dining restaurants will make them feel smart and sophisticated and will increase the enjoyment of food. However, they do not believe wine consumption is appropriate in CDR’s; they had strong perceptions that wine is purchased for special occasions and consumed in fine dining restaurants. Part II of the study employed conjoint analysis to determine Millennials preferences for wine information on the menu. Results indicated that Millennials prefer menus that provide wine/food pairing information, wine flavor descriptors located near food listings and quality wines at an affordable price. Millennials attitudes, subjective norms, and perceived behavioral controls support previous research that this generation is interested in wine and wine is a social experience that increases their enjoyment of food and time spent with their friends and family. Through the use of CA, the present study suggests wine information on the menu is important to this segment of consumers. Additional research should be conducted to understand the stereotypes this generation has about wine consumption in casual dining restaurants. These operators and owners should consider focusing their marketing efforts showing Millennials enjoying wine while celebrating special occasions with their friends and family. In addition, redeveloping menus in their operations to add wine information may increase interest in wine and generate profit.

Doctor of Philosophy / Department of Hospitality Management and Dietetics / Deborah D. Canter / The culture-change movement in skilled nursing facilities is challenging foodservices to consider their role in supporting the paradigm shift to person-centered care. Optimal nutrition for residents supports physical and emotional health of institutionalized older adults. The purpose of this study was to explore factors associated with resident dining in skilled nursing facilities that have transitioned from a traditional foodservice system to restaurant-style dining. The study investigated foodservice employee perceptions of resident satisfaction with foodservices, foodservice employee job satisfaction, and effect of the delivery system transition on employee intent to leave. The study was conducted in two phases. Phase I was a case study of one skilled nursing facility’s transition from the traditional foodservice to restaurant-style dining. Phase II consisted of a survey of residents and employees in seven skilled nursing facilities utilizing restaurant-style dining. Two questionnaires, addressing the constructs of food quality, service quality, and customization relating to resident satisfaction with foodservices, were developed and administered to residents and foodservice employees. The Phase 1 case study revealed differences in financial and unintended weight loss data from pre- to post-menu transitioning. Focus groups provided insight into resident satisfaction with food and foodservices. In both phases, residents were satisfied with restaurant-style dining. Statements regarding the ability to choose foods at meals times scored highly. Service statements such as “Being treated respectfully by employees” were rated high by the residents. Portion sizes and food quality consistency were rated lower by residents. Employee perceptions of resident satisfaction were consistent with the resident ratings of satisfaction. Foodservice employee job satisfaction was high and intent to leave was low. Job satisfaction mediated the relationship between the employee perception of resident service and their intent to leave. Overall, restaurant-style dining appears to be a positive alternative to the traditional foodservice system in skilled nursing facilities. Implications and future research are discussed.

(in English) Aims: The aim of the diploma thesis was to monitor the eating habits of students from chosen high school which is located in Prague. These habits were taken into consideration with regards to social aspects of food and the causes of overweight and obesity. Methods: Qualitative research was used as the default method to determine the objective of the thesis. Based on literature review the survey was created. The respondents subjectively evaluated a set of questions relating to food and eating habits. Results: According to the findings, a major impact on eating habits of high school students has a family in general or household, in which students live. Cooking trend at home plays an important role, even when talking about boom in eating at restaurants and fast foods. Regardless of household income, students are used to really eat most often at home (breakfast and dinner) and at school (lunch). As for eating habits, respondents, from the vast majority, do not pay any attention to this process. And even if the results of the research showed that a large majority of students think they eat healthily, then less than half of them is not satisfied with own weight. Household income therefore has no significant effect on the eating habits in selected high school students. According to the...

This diploma thesis is divided into theoretical and empirical part. The theoretical part focuses on healthy lifestyle of young children. It describes the development of young children, proper nutrition, development of eating habits from an early age, children's obesity, obesity prevention at primary school and health education in primary school. The empirical part of this diploma thesis contains results of the research and project which deals with obesity prevention that was realized in selected primary school. The main purpose of this research is to find out what is the actual situation in the area of eating habits of children in the first grade of the selected primary school and what opinion parents have on the catering offered by the school.

Denna rapport har skrivits i samband med ett examensarbete i integrerad produktutveckling. Rapporten genomfördes under den avslutande kursen på designingenjörsprogrammet vid högskolan i Skövde 2008 i samarbete med företaget Lundbergs Möbler AB i Tibro. Rapporten redogör för designprocessen där en lösning för att integrera företagets iläggsskivor tas fram för deras matbord. Rapporten skildrar projektets olika delar från förstudie till slutligt koncept. Projektets inledande förstudie påvisade framförallt hur konkurrenternas lösningsprinciper ser ut, hur hanteringen av dagens iläggsskiva ser ut och dess hanteringsproblem samt ergonomin kring hanteringen av iläggsskivan. Det som framkom i förstudien låg därefter som beslutsunderlag för den fortsatta produktutvecklingen. Dessa områden gav en klarhet i om projektet var genomförbart och vidare vilka fysiska begränsningar och möjligheter projektet hade inför det fortsatta produktutvecklingsarbetet. Med den nya kunskapen bakom sig inleddes idégenereringsfasen. Här användes flera olika idégenereringsmetoder för att generera en mängd nya idéer. Idéerna utvecklades sedan för att därefter resultera i tre olika koncept. Förslagen pressenterades därefter för företaget som gick igenom koncepten och beslutade vilket koncept vi skulle arbeta vidare med. Efter företagets val använde vi oss av konceptvalsmatriser i den fortsatta produktutvecklingen för att nå fram till den bästa slutprodukten. Till sist framställdes en CAD-modell av det slutgiltiga konceptet och en teknisk prototyp tillverkad utefter denna modell. Prototypen gav en uppfattning om hur väl mekaniken hos konceptet fungerade. / This report covers the result of a final thesis in Product Design Engineering, in partial fulfillment of the Product Design Engineering program held at the University of Skövde. This report describes a project that was carried out in conjunction with Lundbergs Möbler in Tibro. The objective of the report is to convey the design process of integrating a table leaf into a Lundbergs dining table. The report will also present the product as it goes through the whole design process from idea, materializing in a prototype and concluding to a final concept/product. A pre study displays an overall view of product handling and current market solutions of today's table leaves, where handling issues and ergonomics of table leaf usage is illuminated. The information from the pre study has determined the feasibility of the project and has also been utilized as a foundation for a project specification upon which further product development can commence. With the information from the pre study as a foundation, the idea generation phase could begin. Different creativity methods are used to bring forth several innovatory ideas that can be utilized in improving the product. These ideas were improved on and evaluated to result in three different concepts. These concepts were then presented to Lundbergs Möbler who went through them and decided which concept to go forward with. Conceptual matrices were then used to steer further development of the product. When the concept was developed to satisfaction a CAD-model and a physical prototype has been built from the specifications and measurements from the CAD program. The prototype demonstrated the function of the mechanism that had resulted from the project. The prototype that resulted from integrating a table leaf in a dining table gave a functional mechanism that could be taken into production.

<p>Denna rapport har skrivits i samband med ett examensarbete i integrerad produktutveckling. Rapporten genomfördes under den avslutande kursen på designingenjörsprogrammet vid högskolan i Skövde 2008 i samarbete med företaget Lundbergs Möbler AB i Tibro.</p><p>Rapporten redogör för designprocessen där en lösning för att integrera företagets iläggsskivor tas fram för deras matbord. Rapporten skildrar projektets olika delar från förstudie till slutligt koncept.</p><p>Projektets inledande förstudie påvisade framförallt hur konkurrenternas lösningsprinciper ser ut, hur hanteringen av dagens iläggsskiva ser ut och dess hanteringsproblem samt ergonomin kring hanteringen av iläggsskivan. Det som framkom i förstudien låg därefter som beslutsunderlag för den fortsatta produktutvecklingen. Dessa områden gav en klarhet i om projektet var genomförbart och vidare vilka fysiska begränsningar och möjligheter projektet hade inför det fortsatta produktutvecklingsarbetet.</p><p>Med den nya kunskapen bakom sig inleddes idégenereringsfasen. Här användes flera olika idégenereringsmetoder för att generera en mängd nya idéer. Idéerna utvecklades sedan för att därefter resultera i tre olika koncept. Förslagen pressenterades därefter för företaget som gick igenom koncepten och beslutade vilket koncept vi skulle arbeta vidare med. Efter företagets val använde vi oss av konceptvalsmatriser i den fortsatta produktutvecklingen för att nå fram till den bästa slutprodukten.</p><p>Till sist framställdes en CAD-modell av det slutgiltiga konceptet och en teknisk prototyp tillverkad utefter denna modell. Prototypen gav en uppfattning om hur väl mekaniken hos konceptet fungerade.</p><p> </p> / <p>This report covers the result of a final thesis in Product Design Engineering, in partial fulfillment of the Product Design Engineering program held at the University of Skövde. This report describes a project that was carried out in conjunction with Lundbergs Möbler in Tibro.</p><p>The objective of the report is to convey the design process of integrating a table leaf into a Lundbergs dining table. The report will also present the product as it goes through the whole design process from idea, materializing in a prototype and concluding to a final concept/product.</p><p>A pre study displays an overall view of product handling and current market solutions of today's table leaves, where handling issues and ergonomics of table leaf usage is illuminated. The information from the pre study has determined the feasibility of the project and has also been utilized as a foundation for a project specification upon which further product development can commence.</p><p>With the information from the pre study as a foundation, the idea generation phase could begin. Different creativity methods are used to bring forth several innovatory ideas that can be utilized in improving the product. These ideas were improved on and evaluated to result in three different concepts. These concepts were then presented to Lundbergs Möbler who went through them and decided which concept to go forward with. Conceptual matrices were then used to steer further development of the product.</p><p>When the concept was developed to satisfaction a CAD-model and a physical prototype has been built from the specifications and measurements from the CAD program. The prototype demonstrated the function of the mechanism that had resulted from the project. The prototype that resulted from integrating a table leaf in a dining table gave a functional mechanism that could be taken into production.</p><p> </p>

台灣的餐飲業一直都是百家爭鳴、蓬勃發展，但近年來，有逐漸走向大型化以及連鎖化的趨勢，眾多連鎖餐飲集團，帶著多品牌餐廳的優勢，各自主打不同的客群和定位，穩健地搶占市場份額，隨著瓦城泰統、王品集團的上市，各家連鎖多品牌餐飲集團也都力爭上游，營收狀況成長驚人，像是乾杯集團、欣葉國際餐飲等等，年營收都超過5億元，不論是來客量、客單價都逐年成長，餐飲業從業人員和總產值也是逐年提升，許多業者也開始注意到這個趨勢，也逐漸朝向連鎖和多品牌的經營模式靠攏。 餐飲業不可避免的，與食品安全的問題息息相關，尤其是近年台灣面對大大小小各種出乎意料的食品安全事件衝擊，更是讓餐飲業不堪其擾，食安意識抬頭，不論政府或是業界，不僅要好好反思和檢討這些事件的前因後果，更重要的是要怎麼樣有所作為，讓消費者能夠吃得放心，餐飲業者也才不會因為食安問題，而對經營面造成衝擊，其實參考歐洲的狀況，從生產到消費者端，食品安全在每一個環節都做好監控和追蹤，產品溯源和政府監控檢驗的機制也相當完善，且歐洲各國互相連動，各國的食品安全資訊共享，並共同合作預防食安問題，當然這是產業和政府環境相當成熟的狀況，反觀台灣還有眾多努力空間。 本研究主要探討X連鎖多品牌餐飲集團，其所擁有之自助式吃到飽S餐廳品牌，在遭遇到不可抗拒之食安風暴時，如何進行危機處理，調整部門組織、協調組織資源作出變革與改善，接著以策略行銷4C分析理論作為分析架構，探討如何在食安問題後，透過菜色調整、裝潢和服務的提升，去彌補顧客知覺的總效益，且透過折扣去降低外顯單位效益成本；進一步該如何確實揭露有效資訊；自建實驗室、取得國際食安認證，以控管道德危機成本，重新找回消費者的信任；最後如何透過顧客關係管理、促銷及品牌經營，建立專屬資產的過程。 本研究屬於質性之探討性研究，以次級資料的搜集彙整以及本研究生進行之店訪與實際訪談為基礎撰寫此個案，也希望透過後文的分析，能找出目前X餐飲集團略顯不足之處，提供其未來在經營面、組織面以及顧客關係管理的一些建議，提升X餐飲集團之競爭力和品牌力。更重要的是也希望能夠提供其他餐飲業者，未來在面對食安問題時，可以借鏡的案例。

Bakgrund: Demens är en obotlig sjukdom. Demenssjukdom kan leda till allvarliga symtom som språksvårigheter, minnesdysfunktion och beteendeförändringar. Detta bidrar till att personer med demenssjukdom kräver en särskild och väl anpassad omgivning. Personer med demenssjukdom behöver trygghet i sin vardag, vilket blir en viktig uppgift för sjuksköterskan. I omvårdnadsarbetet ska sjuksköterskan sträva efter att öka välbefinnandet hos patienter. I detta fall utforma omgivningen i matsalen utifrån patienters förutsättningar. Syfte: Att beskriva måltidsmiljöns utformning och hur den påverkar personer med demenssjukdom. Metod: En litteraturöversikt har genomförts. Elva kvantitativa vetenskapliga artiklar har använts till studien. Artiklarna har valts ut från databaserna CINAHL och PubMed som svarar på syftet. Artiklarna analyserades enligt Fribergs analysmetod för att kunna slutföras som material till resultatet. Resultat: Resultatet redovisas utifrån ett tema; omgivningen kring patienter när de äter och tre subtema; musikens betydelse vid måltidssituationen; belysningens betydelse vid måltidssituationen; betydelsen av en hemlik matsal. Dessa beskriver olika resurser som visade sig öka välbefinnandet hos patienter med demenssjukdom. Diskussion: Måltidsmiljön hade en stor inverkan på personer med demenssjukdom. Omgivningen i matsalen anpassades utifrån patientens förutsättning. Den förändrande måltidsmiljön ökade patientens välbefinnande. Hemlik miljö, lugn bakgrundsmusik och tillräcklig belysning under måltiden hade en stor betydelse för patienten. Den positiva effekten kunde bidra till ökat kaloriintag och minskad negativ beteende hos patienter. / Background: Dementia is an incurable disease. Dementia can lead to serious symptoms such as language difficulties, dysfunction and behavioral changes. People with dementia need a special and well-suited environment. People with dementia need security in their daily lives, which becomes an important task for the nurse. In nursing work, the nurse will aim to increase the wellbeing of patients. In this case, the environment is designed in the dining room based on the patient's conditions. Aim: To describe the design of the meal environment and how it affects people with dementia. Method: A literature review has been carried out. Eleven quantitative scientific articles have been used for the study. The articles have been selected from the CINAHL and PubMed databases corresponding to the purpose. The articles have been analyzed with Friberg’s analysis method to be completed as material for the result. Results: The result is based on a theme; the environment around the patients when they eat and three subtemes; the importance of music in the meal situation; the importance of lighting in the meal situation; the meaning of a home-like dining room. These describe the various resources required to increase the well-being of patients with dementia. Discussion: The meal environment had a major impact on people with dementia. The environment in the dining room was adapted to the patient's requirements. The changing meal environment increased patient wellbeing. The home-like environment, calm background music and sufficient lighting during the meal were of great importance to the patient. The positive effect could contribute to increased calorie intake and decreased negative behavior in patients.

In the first chapter there is a description of the family educational and socializational environment, the most important and the most principal factor in forming of the preconditions for good progress of a child. The child experiences the feeling of pleasure, safeness and love here, also the rituals, it obtains the trust and creates itself. The second chapter is all about school with the subjects. The child meets, as a pupil, the religion in the interdisciplinar relations there. The third chapter engages in optional Religious Studies in religion education and it inspects the contents of education with the position of both believing people as well as secular subject of education. The last chapter brings the survey with the perspective to the pupils and their motivations, which take the children from the secular families to Religious Studies.