The concern of society about the environmental impact mainly post-consumer waste is increasing every day. The degradation that the environment suffers from the dump this waste and the lack of sustainability that the current economic model predicts, are factors that influence the search for alternatives to solve or minimize these effects. The objective of this paper is to present the application of Lean Six Sigma in packaging reverse logistics activities in a soft drink industry. The Reverse Logistics has become important in organizations because it deals with the reverse flow of resources among members of the traditional supply chain. Can help the most points explored by organizations: maximize profit while minimizing costs. The Lean Philosophy and Methodology Six Sigma are two important and innovative trends in business and the joint application of the two methodologies can bring significant benefits to organizations. The research methods were Bibliographic Search, Documentary Research and Case Study. Applied to Lean Philosophy in the process to reduce waste and also applied up to the practical Six Sigma reduce variability. After the diagnosis of waste and variability, we applied the solutions proposed in the improvement plan and the gains were the reduction of operating costs and reduced lead time of the process. The conclusion was that Lean Six Sigma process improvement and provided significant financial gains for the organization. / A preocupação da sociedade com o impacto ambiental principalmente dos resíduos de pós-consumo vem aumentando a cada dia. A degradação que o meio ambiente sofre com o despejo destes resíduos e a ausência de sustentabilidade que o atual modelo econômico prevê, são fatores que influenciam a busca por alternativas que solucionem ou minimizem esses efeitos. O objetivo deste trabalho é apresentar a aplicação do Lean Seis Sigma nas atividades de Logística Reversa de embalagens em uma indústria de refrigerantes. A Logística Reversa tornou-se importante nas organizações, pois trata do fluxo reverso de recursos entre os integrantes da cadeia produtiva tradicional. Pode auxiliar nos pontos mais explorados pelas organizações: maximizar o lucro ao mesmo tempo minimizando custos. A Filosofia Lean e a Metodologia Seis Sigma são duas importantes e inovadoras tendências no mundo dos negócios e a aplicação conjunta das duas metodologias pode trazer benefícios significativos para organizações. Os métodos de pesquisa foram a Pesquisa Bibliográfica, a Pesquisa Documental e o Estudo de Caso. Aplicou-se a Filosofia Lean no processo para reduzir os desperdícios e aplicou-se também as praticas Seis Sigma para reduzir a variabilidade. Após a realização do diagnóstico dos desperdícios e da variabilidade, foram aplicadas as soluções propostas no plano de melhorias e os ganhos obtidos foram a redução do custo operacional e diminuição do lead time do processo. A conclusão foi que o Lean Seis Sigma proporcionou melhoria do processo e ganhos financeiros significativos para organização.

This exploratory study ( n =55) informs efforts aimed at addressing the problem of collegiate high-risk drinking by evaluating the effectiveness of three methods for teaching standard drink measures to first-year college students. These methods include the use of numeric measures in ounces, two-dimensional (2-D) images, and three-dimensional (3-D) models. All of these represent the appropriate volume for four standard drinks—beer, wine, hard alcohol, and alcohol contained in one mixed drink—as defined by the National Institute on Alcohol Abuse and Alcoholism (NIAAA). By increasing students’ knowledge of standard drink measures and their own accurate pouring ability, they may improve their efficacious use of protective strategies, including tracking of the number of drinks they consume. In this study, when the distinction between over-pouring and under-pouring was eliminated and the absolute values of the percentages of inaccurate pouring became the focus, all three interventions were found to improve the accuracy of the ability to pour standard-size mixed drinks. Although violations to some of the statistical assumptions underlying ANOVA precluded use of this inferential technique to directly compare the three interventions, the data analytic approaches used did suggest that both the 2-D and the 3-D interventions may be more beneficial, overall, than the NIAAA numerical intervention. Associations between knowledge of standard drink measures, self-efficacy in pouring standard drinks, self-efficacy in using protective strategies, use of protective strategies, pouring accuracy, alcohol consumption, and negative consequences associated with alcohol usage were explored. Use of 3-D standard drink models offers prevention educators a simple yet potentially more effective method for teaching students and can be conducted easily in a variety of educational settings. Additionally, this type of education may ultimately improve the accuracy of data collection on student drinking. Suggestions for both administrators and further research are presented.

The objective of this project is to provide bars with a cost-effective and straightforward way to increase their output per employee, allowing them to reduce drink prices. To achieve this, we have fully automated the bartender’s process, with staff only required to refill ingredients as they deplete and handle the payment for orders. The prototype has been tested for accuracy in knowing which drink to pour as well as in the precision of how much to pour. In testing, the prototype demonstrated a high level of accuracy in identifying which drink to pour, utilizing a load cell programmed to dispense the drink closest to the measured weight. The pouring accuracy was slightly less precise, particularly at lower volumes, but still met expectations, achieving an average accuracy of 93.75 percent for low volumes, increasing to circa 100 percent for larger volumes. Overall, the goals for the prototype were achieved, and the prototype’s ability to increase efficiency and reduce costs for bars is highly feasible. / Syftet med detta projekt är att erbjuda barer ett kostnadseffektivt och enkelt sätt att öka produktionen per anställd och därmed sänka dryckespriserna. För att uppnå detta har vi fullständigt automatiserat bartenderns process, där personalen endast behöver fylla på ingredienser när de tar slut och hantera betalningen för beställningarna. Prototypen har testats för att säkerställa noggrannhet vid identifiering av vilken dryck som ska hällas upp samt precisionen i hur mycket som ska hällas upp. I tester visade prototypen en hög noggrannhet vid identifiering av vilken dryck som skulle hällas upp, genom att använda en lastcell för att mäta vikten av glaset. Hällnoggrannheten var något mindre precis, särskilt vid lägre volymer, men uppfyllde fortfarande förväntningarna och uppnådde en genomsnittlig noggrannhet på 93,75 procent för de lägsta volymerna, något som steg till cirka 100 procent vid större volymer. Övergripande sett har målen för prototypen uppnåtts och dess för måga att öka effektiviteten och minska kostnaderna förbarer är högst genomförbar.

The purpose of this report was to evaluate the feasibility of an autonomous drink dispenser where it can complement the waitstaff in their many duties. The prototype can accurately dispense a wide variety of drinks without the intervention of a human operator. The focus of the project was to pour a wide variety of drinks as accurately as possible. This can be achieved without the need for trained staff through automation. Many different components were required in order to make the prototype as consistent and safe as possible. It was discovered that so many components negatively affected the end result. The final prototype can dispense liquids from six different sources. Numerous different tests were done with the maximum deviation from the expected volume being 7.7%. This was a vast improvement on the standard deviation in alcohol content in drinks, which is 42%. The prototype can dispense up to 116 drinks per hour. / Syftet med denna rapport var att utvärdera genomförbarheten av en autonom dryckesautomat där den kunde komplettera servitören i sina många uppgifter. Prototypen kan med hög noggrannhet hälla upp en stor variation av drycker utan behovet av en mänsklig operatör.  Projektets fokus var att kunna hälla ett stort antal drycker med så hög precision som möjligt. Genom automatisering kan detta uppnås utan behov av utbildad personal. Många olika slags komponenter krävdes för att göra prototypen så konsekvent och säker som möjligt. Det visade sig att denna variation skapade problem och hade en negativ effekt på det önskade slutresultatet. Den slutliga prototypen kan hälla upp vätskor från sex olika källor. Många tester gjordes med en maximal avvikelse från den förväntade volymen på 7.7%. Detta var en stor förbättring på standardavvikelsen i alkoholhaltiga drycker, vilket är 42%. Prototypen kan hälla upp till 116 drycker per timme.

This study aims to examine the relationship between CSR communication by companies in the energy beverage industry and consumers' perception of the communication. Today’s society has during the past few years placed more and more interest on companies and is demanding the consideration for social and environmental responsibilities. Numerous studies show that customers value companies that implement social responsibility, but consumers are not aware of their CSR efforts. When it comes to the beverage industry, a special interest has been directed to energy drink industry due to negative effects on people and the environment. Even though a lot of companies work with CSR, there is a limited focus on communicating that information. The study that has been conducted to obtain the consumers point of view has been based on a qualitative method through semi-structured interviews of twelve consumers. Additional data collected in the study has been provided from primary and secondary sources from five different companies, mainly though the companies' official websites. In this essay, an in-depth analysis has been applied to companies' communication of CSR and the consumers perception. The results of this study show that there is a distinct gap in the communication of CSR between the companies and the perception of the consumers. For the businesses, this means that they are missing out on many possible benefits and thus needs to address their way of communication through improved solutions. In order to address this gap, better application of strategies as well as relevant platforms are required. / Denna studie syftar till att undersöka relationen mellan CSR kommunikation av företag inom energidrycksbranschen och konsumenternas uppfattning av kommunikationen. Dagens samhälle har under de senaste åren ställt allt fler krav på företag och kräver att de tar hänsyn till sociala och miljömässiga aspekter. Ett flertal studier visar att konsumenter värderar företag som implementerar socialt ansvarstagande, däremot är de inte införstådda med vad företagen arbetar med. När det gäller dryckesindustrin har särskilt intresse riktats till energidrycksbranschen på grund av deras negativa effekter för människor och miljö. Trots att många av företagen arbetar med CSR läggs det mindre fokus på att kommunicera informationen. Undersökningen som har genomförts för att ta del av konsumenternas synpunkter har utgått från en kvalitativ metod genom semistrukturerade intervjuer med tolv konsumenter. Ytterligare data som har samlats i studien har tillhandahållits från primär och sekundärkällor från fem olika företag, främst genom företagens officiella hemsidor. I uppsatsen tillämpas en djupgående analys på företagens kommunikation av CSR och konsumenternas uppfattning. Studiens resultat visar på att det finns ett gap mellan företagens CSR kommunikation och konsumenternas uppfattning. För företagen innebär gapet att de går miste om flera möjliga fördelar och de behöver därmed åtgärda sin kommunikation genom en bättre tillämpning av strategier och relevanta plattformar.

Introduktion/Bakgrund: Dental erosion är en irreversibel kemisk process som innebär förlust avtandsubstans. Läskförsäljning i Sverige ökar varje år och ungdomars konsumtion av läsk är en bidragandeorsak till dental erosion. Ungdomar som konsumerar sur dryck har låg kunskap om dryckens påverkan påtänderna, samtidigt som ungdomar utvecklar hälsovanor som kan påverka hälsan.Syfte: Syftet med denna studie var att undersöka ungdomars kunskap om dental erosion samt deraskonsumtion av sur dryck.Metod: Studien var en tvärsnittsstudie och datainsamlingen genomfördes med hjälp av en enkät. Enkäteninnehöll 18 kryssfrågor och besvarades med en- eller flersvarsalternativ. Studien genomfördes på tvågymnasieskolor, en i Västernorrland och en i Värmland. Totalt deltog 164 elever i studien.Resultat: Resultatet visade att majoriteten (82 %) av ungdomarna hade hört talas om dental erosion, menmindre än hälften (47 %) visste vad det innebar. Tandvården var huvudkällan (81 %) för information omdental erosion. Många ungdomar konsumerade sport/energidryck (29 %) och läsk (54 %) flera gånger iveckan, och den största anledningen till konsumtionen av dessa drycker var att smaken var tilltalande.Slutsats: Studien visade att det finns kunskapsbrist hos ungdomar om dental erosion och tandvården varden huvudsakliga informationskällan om dental erosion. Sur dryck konsumerades flera gånger i veckan ochsmaken var den starkaste drivkraften till konsumtionen av sport/energidryck och läsk. / Introduction/Background: Dental erosion is an irreversible chemical process that involves the loss oftooth substance. Soft drink sales in Sweden are rising every year, and adolescents’ consumption of softdrinks is a contributing cause of dental erosion. Adolescents who consume acidic drinks have littleknowledge of the drink's impact on the teeth, while adolescents develop health habits that can affect theirhealth.Aim: The aim of this study was to investigate adolescents’ knowledge of dental erosion as well as theirconsumption of acidic drinks.Method: The study was a cross-sectional study, and the data collection was carried out using aquestionnaire. The questionnaire contained 18 multiple choice questions and was answered with single ormultiple answer options. The study was conducted at two high schools, one in Västernorrland and one inVärmland. A total of 164 students participated in the study.Results: The results showed that the majority (82%) of the adolescents had heard of dental erosion, butless than half (47%) knew what it meant. Dental care was the main source (81 %) of information aboutdental erosion. Many adolescents consumed sports/energy drinks (29%) and soft drinks (54%) severaltimes a week, and the main reason for the consumption of these drinks was that the taste was appealing.Conclusion: The study showed that there is a lack of knowledge among adolescents about dental erosion,with dental care being their main source of information about dental erosion. Acidic drinks wereconsumed several times a week by over half of the participants, with taste being strongest driving forcefor consumption of sports/energy drinks and soft drinks.

Bakgrund Idag diskuteras det mycket kring vilken roll sockerkonsumtionen kan spela gällande de ökande hälsoproblemen i samhället. På senare tid har det flytande sockret lyfts fram som en av de stora bovarna i dramat och forskning visar på att läsk bestående oberoende av vanligt socker eller artificiellt socker, kan påverka hälsan negativt.SyfteSyftet med undersökningen var att granska ungdomars läskkonsumtion samt att ta reda på deras motiv till varför de föredrar att dricka vanlig läsk respektive lightläsk. Det är även av intresse att undersöka eventuella könsskillnader. MetodUndersökningen har gjorts med hjälp av en enkätundersökning med intention att beskriva ungdomars läskkonsumtion. Valet av undersökningsmetod syftade till att ge bredd åt undersökningen. Undersökningen gjordes på tre stycken 0-9 skolor i Vellinge kommun. Undersökningen var en totalundersökning på årskurserna 7-9 vilket resulterade i att inget urval gjordes. Sammanlagt medverkade 221 elever i undersökningen.ResultatGenom undersökningen framgår det att de flesta, d.v.s. 163 stycken (73,8 %) av de medverkande eleverna dricker läsk 1-3 gånger per vecka. Resultaten visar även att pojkar har en statistiskt säkerställd benägenhet att dricka mer läsk än flickor. Vid valet av vanlig läsk respektive lightläsk är vanlig läsk populärast då 162 av de medverkande eleverna föredrar att dricka vanlig läsk medan endast 56 elever föredrar att dricka lightläsk.SlutsatsUngdomarna tycks vara belysta kring de aspekter som media berört gällande sockrets och sötningsmedlenas tänkbara effekter på hälsan, men saknar kunskap kring de faktiska bevis som finns. Därför är det viktigt att både föräldrar och skola figurerar som förebilder och visar var man står gällande hälsofrågor. Detta för att på sikt kunna få bukt med dagens ökande ohälsa bland barn och ungdomar. Dagens barn och ungdomar behöver både undervisning i och redskap till att utveckla en hållbar hälsosam livsstil. / The pros and cons debate on the issue to what effect sugar has on our health, is widely spread today. During recent years liquid sugar has been identified as a major cause to the increasing health problems. The purpose of this thesis is to examine young peoples habits regarding consumption of soft drinks and to find out their motives and preferences for ordinary soft drinks respectively light soft drinks. It is also of interest to search for any variation in habits between the sexes. The survey, which included all students (221) at three 0-9 schools, was conducted by means of questionnaires in an opinion poll with the over all intention to describe young peoples consumption of soft drinks. The research shows that most young people drink soft drinks 1-3 times a week and that boys significantly drink a larger amount of soft drinks than girls do.The result also show that it is more popular to drink ordinary soft drinks than to drink light soft drinks.

Bakgrund: Mat- och dryckesvägran i livets slutskede är ett fenomen som sjuksköterskor inom palliativ omvårdad ofta stöter på. När en patient vägrar äta och dricka, uppstår frågor om hur symtomlindring och lindrat lidande bäst ska gå till, samtidigt som patientens autonomi och självbestämmande hedras. Syfte: Syftet var att belysa sjuksköterskors upplevelser och attityder kring att vårda patienter inom palliativ omvårdnad som frivilligt slutar äta och dricka. Metod: En allmän litteraturstudie med induktiv ansats utfördes. Datainsamlingen genomfördes i databaserna CINAHL, Pubmed och PsycINFO och resulterade i sju resultatartiklar. Resultat: Genom dataanalysen framträdde tre huvudkategorier: 1) Ett växande fenomen där sjuksköterskor upplever många brister 2) Sjuksköterskors attityder till patientens beslut 3) Sjuksköterskors upplevelser av att möta anhöriga. Den första kategorin lyfter sjuksköterskors upplevelser av de brister som försvårar deras möjlighet att vårda patienterna. Den andra kategorin belyser sjuksköterskors acceptans kring fenomenet. Den tredje kategorin belyser sjuksköterskors kontakt med anhöriga. Konklusion: Resultatet tyder på att sjuksköterskors upplevelser och attityder till frivillig mat- och dryckesvägran är mestadels positiva, men att sjuksköterskor efterfrågar mer information, utbildning, lagar och riktlinjer kring ämnet. / Background: Food and drink refusal at the end-of-life is a phenomenon that nurses in palliative care often encounter. When a patient refuses to eat and drink, questions arise about how symptom relief and alleviated suffering should best be done, while simultaneously respecting the patient's autonomy and self-determination. Purpose: The purpose was to illuminate the nurses' experiences and attitudes about caring for patients in palliative care who voluntary stop eating and drinking. Method: A general literature review with an inductive approach was conducted. The data collection was carried out in the databases CINAHL, PubMed and PsycINFO, which resulted in seven articles. Results: Through the data analysis, three categories emerged: 1) A growing phenomenon where nurses experience many deficiencies 2) Nurses' attitudes to the patient's decision 3) Nurses' experiences of meeting relatives. The first category highlights nurses' experiences of the deficiencies that make it difficult for them to care for the patients. The second category highlights nurses' acceptance of the phenomenon. The third category highlights nurses' contact with relatives. Conclusion: The results indicate that nurses' experiences and attitudes towards voluntary stopping of eating and drinking are mostly positive, but that nurses request more information, education, laws, and guidelines on the subject.

Final draft report presented to the Graduate School of Business Leadership, University of South Africa / The main purpose of this study is to ascertain the major service quality variables that determine customer satisfaction for the Carbonated Soft Drink market which is dynamic and is also part of the highly competitive impulse beverage industry in South Africa. Amalgamated Beverages Industry (aka Coca Cola) still holds the lion’s share of the market although its share has fallen in the last 5 years presumably due to the growth in the consumption of substitutes such as bottled water, 100% fruit juices, energy drinks and dairy juice blends. The proliferation of “diet conscious” consumers has exacerbated the situation. These alternatives are the primary growth areas in the impulse beverage market. This has obviously threatened the viability and profitability of major players in this industry. To date the performance of Carbonated Soft Drinks (CSDs) has been less than satisfactory. There are other key players which have penetrated this market namely Pepsi, trading as Pioneer Foods, Royal, Pioneer Foods, California Cola, Pick ‘n Pay and Quality Beverages. For purposes of this study the three key players were chosen namely ABI, Pepsi and Quality Beverages. These key players have made huge investments in this industry at the level of production and distribution. In addition heavy investments go towards advertising and promotional campaigns. This research is exploratory in nature and makes way for further research in order to reach a more logical conclusion. This study is conducted within the confines of Gauteng region and more specifically Johannesburg North and Central. These two regions were chosen because the researcher resides close to these regions and wanted to minimize the costs involved in this study. The researcher also assumed the findings are a true representation of the broader picture of the South African scenario. Before collecting information the researcher initially consulted recent articles, books, magazines, company reports and even the internet in order to develop a clear understanding of the industry. This also helped the researcher to make logical decisions in the course` of undertaking the research. To that effect the researcher adopted the service quality SERVQUAL and the Gaps models in coming up with a measurement instrument for the research. The CSD companies have two broad categories of customers namely the trader and the end user or consumer. The trader purchases the product for purposes of research whilst the end user buys for consumption. This research focused on the trade customer. According to research experts a sample of more than 5% of the total population does not compromise validity. However the researcher opted for more than 10% of the total population in order to increase reliability of the results. Thus from the population size of 965 trade outlets the researcher arrived at a sample of 100. The traders were classified into four major categories namely retail outlets, wholesalers, restaurants and service stations. Information was collected from these 100 traders using personal interviews. The researcher is the one who conducted all the interviews. Information was gathered from buyers, managers and owners. The researcher took advantage of the Statistical Package for Social Scientists in order to make a meaningful analysis of the data collected. Many service oriented recommendations have been promulgated by this research. They are neither exhaustive nor prescriptive given the time constraint within which this research was conducted.

The aim of this study was to determine a carbon and water footprint for a beverage manufacturing company. The carbon footprint determination was conducted on Scope 1 and Scope 2. The water footprint was determined on the blue water and grey water. The beverage production volumes of the beverage manufacturing company were used to determine both the carbon and the water footprint. The theoretical background to this study was based on both local and international beverage companies and the outcome for the carbon and water footprint was benchmarked against the local and international companies. The objectives of this study were achieved by calculating a carbon and water footprint for the beverage company. The carbon footprint unit of measure is g CO2e / litre produced and the water footprint is litre water/litre produced. The unit of measure for pollutant grey water footprint is measured in milligram. Based on the results achieved in this study, recommendations for carbon and water footprint reductions were made to the beverage company. Reduction targets for production year 2020 were also recommended based on the implementation of the reduction plans. / Environmental Sciences / M. Sc. (Environmental Science)