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Thesis (M.F.A.)--Rochester Institute of Technology, 2007. / Typescript. Includes bibliographical references (leaves 64-65).

This thesis is at the intersection of migration and labour in tourism and the hospitality sector. Empirically, this study explores the experiences of well-trained migrant dishwashing employees (DE) in restaurants in Copenhagen, Denmark and aims to understand their motivation for migration. They, while acquiring hospitality sector experience, struggle beyond the workplace to fulfill their intentions of long term settlement. The study explores how they face resistance to labour market access and participation based on their skills and experience. The focus of this qualitative study is on the highly skilled Green card Holders (GCH) of Denmark, majority of who are stuck as DE in the restaurant industry. This master thesis argues about the challenges of employability, underutilization of foreign education credentials and work-life struggle. A sizable proportion of GCH have managed to find jobs and are working as DE. Qualified professionals like IT specialists, teachers, accountants, and engineers face unanticipated challenges that are explained through open-ended unstructured interviews with GCH. These professionals are still working as DE or have left the Danish labour market. Further, this thesis explores how these DE are struggling to lead the routine life of an expat. I have discussed the significance of job satisfaction as blue- collar employees in the host country and compared it with white-collar job experience from their respective home countries. GCH migrants from Asian countries in Denmark have come under the spotlight during this study. This study provides unique insights from their experience as a DE, exploitation of human capital flight, feelings of humiliation and discrimination of GCH despite being well trained employed back home. Highlighting some of the challenges as a migrant DE, it makes a strong case for reviewing national policy towards them. / <p>2022-01-22</p>

As the energy efficiency of dishwashers continuously improves, differentmanufacturers need to find new innovative solutions to further improve thedishwashers. To do so one can divide the areas of improvement into 4 parameters,water temperature, washing time, chemical treatment and mechanical processing.In this thesis the focus lies on the mechanical processing and the washing time. The conventional spray arm of today's dishwashers sets its rotational velocitythrough the water pressure. To step away from this ASKO Appliances AB hasdeveloped a prototype with a motorized lower spray arm. The purpose of this studyis therefore to investigate how the motorized spray arm performs in terms of energyusage, wash results and sound. This when altering the factors water pressure,rotational velocity and washing time. To get reliable results with the least amount of tests, the methodology of Design ofExperiments was used through the software MODDE 7. A 3-level full factorialdesign was chosen. The three factors were varied in three levels -1, 0, 1 and fiveextra centerpoints were added resulting in a test schedule of 32 tests. To measurethe wash result a soiling method and an evaluation method was developed. Theresults of the executed test schedule was analysed through MODDEs in-builtregression model Multiple Linear Regression. The analysed test results showed that the wash time was the dominant factor forboth energy usage and wash result and the second most dominant factor was waterpressure. The rotational velocity had little to no effect on the energy usage and asmall effect on the wash result at a low water pressure but increasing effect for ahigher water pressure. The measured sound values were constant over time andincreased with both increased water pressure and rotational velocity. The optimalrunning conditions regarding wash result was investigated using MODDE and thentested. The optimal rotational velocity was the setting 1, the highest level, for allthree time settings. The optimal water pressure was in the mid to high region, andincreased with increasing wash time. The results from the three optimum tests for the prototype were then compared totests with a conventional dishwasher with a pressure driven spray arm. Theconventional dishwasher was runned with its normal running conditions for thethree different time settings. The prototype achieved a similar wash result as theconventional machine for the time setting -1 but slightly better for the time setting0 and 1. The energy usage for the prototype was a doubling of the conventionalmachines energy usage. The sound measurements were excluded due to muffelingdifferences between the machines

As the demand for reliable and safe water supplies increases, both water quality and available quantity are being challenged by population growth and climate change. Greywater reuse is becoming a common practice worldwide; however, in remote locations of limited water supply, such as those encountered in military installations, it is desirable to expand its classification to include dishwashing water to maximize the conservation of fresh water. Given that no standards for dishwashing greywater reuse by the military are currently available, the current study determined a specific set of water quality standards for dishwater recycling systems for U.S military field operations. A tentative water reuse standard for dishwashing water was developed based on federal and state regulations and guidelines for non-potable water, and the developed standard was cross-evaluated by monitoring water quality data from a full-scale dishwashing water recycling system using an innovative electrocoagulation and ultrafiltration process. A quantitative microbial risk assessment (QMRA) was also performed based on exposure scenarios derived from literature data. As a result, a specific set of dishwashing water reuse standards for field analysis (simple, but accurate) was finalized as follows: turbidity (< 1 NTU), E. coli (< 50 cfu mL-1), and pH (6–9). UV254 was recommended as a surrogate for organic contaminants (e.g., BOD5), but requires further calibration steps for validation. The developed specific water standard is the first for dishwashing water reuse and will be expected to ensure that water quality is safe for field operations, but not so stringent that design complexity, cost, and operational and maintenance requirements will not be feasible for field use. In addition the parameters can be monitored using simple equipment in a field setting with only modest training requirements and real-time or rapid sample turn-around. This standard may prove useful in future development of civilian guidelines.

While the concept of brand loyalty is well-researched, qualitative studies pertaining specifically to generational transfer of brand loyalty in a South African fast-moving consumer goods context are few and far between. This study used the dishwashing liquid product category in the Western Cape Province of South Africa to analyse generational transfer of brand loyalty. Following a qualitative research methodology, using in-person interviews across two generations - children and parents/guardians - raw data was obtained. Participants were asked to provide information relating to their preferred brand of dishwashing liquid, as well as their reasons for using the brand, their loyalty towards the brand, as well as their likelihood of brand switching. The data underwent a thorough thematic data analysis. Codes, categories, and themes were identified, with the researcher continually seeking to identify patterns in responses. A number of findings were laid out, offering insights into the concept of generational transfer of brand loyalty, as well as a foundation for future research into the topic. The study established that, in the dishwashing liquid product category in the Western Cape, there is a strong degree of generational transfer of brand loyalty, and at times, the transfer has taken place across three generations. Aspects such as consumers’ use of a brand out of habit and brand associations also appear to transfer generationally at times. There is also a strong occurrence of brand loyalty in the product category - mostly towards Unilever’s Sunlight brand. Brand switching across generations is uncommon in this sector, prevented by factors including enthusiastic brand loyalty and budgetary limitations. When switching does occur, it is driven mainly by a desire to discover whether a better brand exists, and changes in price and availability. Price and effectiveness frequently combine to form assessments of value during consumers’ purchase decision process in this product category. This study provides insight into the phenomenon of generational transfer of brand loyalty, within the context of the FMCG industry in the Western Cape. The findings within may prove useful both to brand marketers as well as researchers seeking a foundation upon which to conduct further studies in this area. The implications of this study, and recommendations for future, related studies, have been discussed in this report.

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