As defensas rodoviárias têm a finalidade de redirecionar com segurança um veículo fora de controle de uma colisão frontal ou trajetória mais perigosa. Secundariamente, a absorção de energia através da deformação do sistema de contenção ou outro método de dissipação da energia de impacto é ressaltado como um benefício em prol da segurança dos ocupantes. Considerando as premissas anteriores e os índices de severidade ao ocupante ASI, THIV e PHD, os desempenhos de uma defensa metálica e outras defensas de concreto são então classificados. Além disso, investiga-se o mecanismo de falha das conexões parafusadas e a sua influência no resultado do impacto de um automóvel leve contra uma defensa metálica. Importância é dada à modelagem do comportamento do material da defensa metálica sob baixas e altas taxas de deformação. Dessa forma, a necessidade de avaliar as propriedades dinâmicas do material motivou o projeto e construção de uma Barra de Hopkinson para testes de tração e compressão até 5000s-1. Adicionalmente, um modelo analítico simplificado da defensa metálica sob ação de uma força estática foi equacionado para validar um modelo em elementos finitos. Um estudo paramétrico da falha da conexão parafusada foi levantado através de diversas simulações estáticas e também do impacto de um veículo leve em uma defensa metálica de acordo com a norma EN 1317. Os resultados das simulações de impacto utilizando um modelo de veículo leve e diferentes sistemas de contenção foram comparados em função dos índices de severidade ao ocupante, indicando que a defensa metálica é mais segura do que uma defensa de concreto com perfil New Jersey ou vertical. / The main function of a road guardrail is to redirect an out of control vehicle avoiding a frontal collision or a dangerous veering off the road trajectory. Secondarily, the energy absorption measured by barrier deformation or any other energy dissipation method is beneficial to the car occupant safety. Considering the previous tasks and some severity occupant index like ASI, THIV and PHD, the performance of a guardrail and other concrete barriers are classified. Besides, it is investigated the fail mechanism of bolted connections and its influence on the guardrail impact result of an automobile. Special attention was taken into the material behavior modeling under low and high strain rates. Thereby, the need of accessing dynamic material properties motivated the design and manufacture of a Hopkinson Bar set-up for tension and compression tests up to 5000s-1. In addition, a simplified analytical model of a guardrail subjected to a static force was settled in order to validate a guardrail finite element model. A parametric study of the bolted connection failure was performed through several impact simulations of a light car model and a guardrail according to EN 1317 standard. The impact simulation results using a light vehicle car model and different barriers types were compared through the occupant severity index showing that the guardrail is a safer system than concrete barrier with New Jersey or vertical profile.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Seaweed japonica saccharine, popularly known as "Kombu" is a food rich in protein, fiber and micronutrients. This algae has antioxidant properties, anti-viral, anti-tumor, anti-inflammatory and hypoglycemic. Quinoa (Chenopodium quinoa Willd) is considered a pseudocereal whose main characteristic is the quality of its protein and is recognized by the World Health Organization (WHO) as an ideal food for its nutritional composition is higher than most cereals. The addition of these two ingredients in salt cereal bar formulation can add greater nutritional value to this product, which has shown an increasing consumption in recent years. The study aimed to prepare savory cereal bars added the saccharine japonica algae in different concentrations (2, 4, 6, 8, 10%) and quinoa (1, 2, 3, 4, and 5%), through the use of design central composite (DCC). One of the formulations of the cereal bars was selected to study storage stability, with respect to acidity and moisture and microbiological analysis, and sensory parameters at times 0, 30, 60 and 90 days. In the development of cereal bars, the formulations examined had ash contents of 4.46% to 8.04% (Formulations 9 and 4, respectively), fat 2.8% to 4.61% (Formulations 3 and 5, respectively), and protein 14.2% to 19.19% (Formulations 1 and 10, respectively). The Maoria bars showed sensory acceptance corresponding to "like slightly to like a lot," and had satisfactory results for microbiological analyzes. The formulation 5, added with 2% and 3% seaweed quinoa, achieved the best results concerning the nutritional and sensory quality, thus has been selected for the study of storage stability. The moisture and acidity remained stable after 90 days of storage, similar results were observed for the microbiological quality. According to sesorial analysis, the number 5 cereal bar is framed in sensory acceptance zone in category "like moderately" to "enjoyed". Therefore, it was concluded that the developed cereal bars can become an option for many types of diet or for those seeking a healthier lifestyle, it presented high protein and low fat, as well as showing good sensory acceptance. / A alga Saccharina japonica, conhecida popularmente como âKombuâ à um alimento rico em proteÃna, fibra e micronutrientes. Esta alga apresenta propriedade antioxidante, antiviral, antitumoral, anti-inflamatÃria e hipoglicÃmica. A quinoa (Chenopodium quinoa Willd) à considerada um pseudocereal que tem como principal caracterÃstica a qualidade de sua proteÃna, sendo reconhecida pela OrganizaÃÃo Mundial de SaÃde (OMS) como um alimento ideal, por sua composiÃÃo nutricional ser superior à maioria dos cereais. A adiÃÃo desses dois ingredientes na formulaÃÃo de barra de cereais salgada poderà agregar um maior valor nutricional a esse produto, que vem apresentando um crescente consumo nos Ãltimos anos. O trabalho teve como objetivo elaborar barras de cereais salgadas adicionadas da alga Saccharina japÃnica em diferentes concentraÃÃes (2, 4, 6, 8, 10%) e de quinoa (1, 2, 3, 4, e 5%), por meio do uso do Delineamento Composto Central Rotacional (DCCR). Uma das formulaÃÃes das barras de cereal foi selecionada para o estudo de estabilidade ao armazenamento, quanto Ãs anÃlises de acidez e umidade e aos parÃmetros microbiolÃgicos e sensoriais, nos tempos 0, 30, 60 e 90 dias. No desenvolvimento das barras de cereal, as formulaÃÃes analisadas apresentaram teores de cinzas de 4,46% a 8,04% (FormulaÃÃes 9 e 4, respectivamente), gordura de 2,8% a 4,61% (FormulaÃÃes 5 e 3, respectivamente), e proteÃna de 14,2% a 19,19% (FormulaÃÃes 1 e 10, respectivamente). A maoria das barras apresentou aceitaÃÃo sensorial correspondente a âgostei ligeiramente a gostei muitoâ, bem como tiveram resultados satisfatÃrios para as anÃlises microbiolÃgicas. A formulaÃÃo 5, adicionada com 2% de alga e 3% de quinoa, obteve os melhores resultados referentes à qualidade nutricional e sensorial, desta maneira foi selecionada para o estudo de estabilidade ao armazenamento. Os teores de umidade e de acidez mantiveram-se estÃveis apÃs 90 dias de estocagem, resultado semelhante foi observado para a qualidade microbiolÃgica. De acordo com as anÃlises sesorial, a barra de cereal de nÃmero 5 se enquadrou na zona de aceitaÃÃo sensorial na categoria âgostei moderadamenteâ a âgostei muitoâ. Portanto, concluiu-se que as barras de cereais desenvolvidas podem se tornar uma opÃÃo para diversos tipos de dieta ou para quem procura uma vida saudÃvel, pois apresentou elevado teor de proteÃnas e baixo teor de gordura, alÃm de apresentar boa aceitaÃÃo sensorial.

Made available in DSpace on 2014-07-29T15:22:59Z (GMT). No. of bitstreams: 1 dissertacao marilia.pdf: 625696 bytes, checksum: 43486b5958e761bf719eae4e3d55b5b7 (MD5) Previous issue date: 2007-07-30 / This work evaluated the physical and chemical characteristics of dried murici fruits and its contribution on the nutritional and sensorial value of cereal bars. Initially, the fruits were processed in three repetitions (MP1, MP2, MP3), by using an osmotic solution and being dried in a heater with forced circulation (70ºC/6 hours). After that, five formulations of cereal bars were elaborated containing dried murici and/or dried banana (BCM0 100% banana, BCM25 25% murici and 75% banana, BCM50 50% murici and 50% banana, BCM75 75% murici and 25% banana, BCM100 100% murici). The moisture, leached ashes, protein, lipids and total carbohydrate by difference of murici in natura, dried murici and cereal bars were analyzed. Also, the analysis of the dietary fiber and microbiological of both dried murici and cereal bar was carried through, as well as the sensorial analysis of the bars. It was also determined, for the murici in natura and dried murici, the Aw, the pH and the soluble solids. The data were analyzed by the variation coefficient, the variance analysis, the Tukey test (p < 0,05) and the correlation of Pearson. The content of macronutrients was higher in dried murici fruits than in murici in natura: carbohydrate (62,00 to 67,00% versus 19.60%), lipids (6,80 to 7,00% versus 3,00%), proteins (1,60 to 1.70% versus 0.86%) and leached ashes (1,00 versus 0.60%). About Aw results, the repetitions did not differed significantly: (MP1 0,83±0,05; MP2: 0,78±0,04; MP3: 0,85±0,03) and the pH remained below of 4,5. The fruits in natura (10,67±0,58º Brix) presented lesser soluble solids percentage than the dry fruits (MP1: 42,82±0,07; MP2: 42,82±0,14; MP3: 42,98±0,11). The energetic value (kcal.100g-1) of dried murici tripled when compared to this value for murici in natura (MP1: 335,51; MP2: 328,09; MP3: 316,54; M: 109,10). The dietary fiber content of the MP1 was 26,04±0,38g.100g-1. The microbiological results were satisfactory. The formulations of cereal bars presented in average 10,00% moisture, 76,00% total carbohydrate, 4.70% lipids, 7.30% protein and 1.20% leached ashes. The addition of dried murici to cereal bars increased its fiber content and favored the appearance analysis, while acceptability was satisfactory in ratio 75:25 of dried banana and dried murici. Concluding, the elaboration of dried murici and its use in nourishing products as cereal bars is totally possible. / Este trabalho avaliou as características físicas e químicas do murici-passa e sua contribuição no valor nutricional, bem como a aceitabilidade de barras de cereais. Inicialmente, realizou-se o processamento do murici-passa, em três repetições (MP1, MP2, MP3), utilizando-se solução osmótica e secagem em estufa de circulação forçada (70ºC/6 horas). Em seguida, foram elaboradas cinco formulações de barras de cereais contendo murici-passa e/ou banana-passa (BCM0 100% banana, BCM25 25% murici e 75% banana, BCM50 50% murici e 50% banana, BCM75 75% murici e 25% banana, BCM100 100% murici). O murici in natura, murici-passa e barras de cereais foram analisados quanto aos teores de umidade, cinzas, proteínas, lipídeos e carboidratos totais por diferença. Também foram realizadas análises de fibra alimentar e microbiológica no murici-passa e barras de cereais, além da análise sensorial das barras. No murici in natura e murici-passa determinou-se ainda Aw, pH e sólidos solúveis. Os dados foram analisados por meio do coeficiente de variação, análise de variância e Teste de Tukey (p < 0,05) e correlação de Pearson. O conteúdo de macronutrientes foi maior nos frutos de murici-passa quando comparados com o in natura: carboidrato (62,00 a 67,00% vs 19,60%), lipídeos (6,80 a 7,00% vs 3,00%), proteínas (1,60 a 1,70% vs 0,86%) e cinzas (1,00 vs 0,60%). Quanto à Aw, as repetições não diferiram significativamente (MP1: 0,83±0,05; MP2: ,78±0,04; MP3: 0,85±0,03) e o pH permaneceu abaixo de 4,50. Os frutos in natura (10,67±0,58º Brix) apresentaram valores de sólidos solúveis inferiores aos frutos secos (MP1: 42,82±0,07; MP2: 42,82±0,14; MP3: 42,98±0,11). O valor energético (kcal.100g-1) do murici-passa triplicou em relação ao in natura (MP1: 335,51; MP2: 328,09; MP3: 316,54; M: 109,10). O conteúdo de fibra alimentar da MP1 foi 26,04±0,38g.100g-1. Os resultados das análises microbiológicas foram satisfatórios. As formulações de barras de cereais apresentaram em média 10,00% de umidade, 76,00% de carboidratos totais, 4,70% de lipídeos, 7,30% de proteína e 1,20% de cinzas. A adição do murici-passa às barras de cereais aumentou o teor de fibras e favoreceu a análise de aparência, enquanto a aceitabilidade foi satisfatória na proporção 75:25 de banana-passa e murici-passa. Concluindo, é possível a elaboração de murici-passa e sua utilização em produtos alimentícios como barras de cereais.

Neste trabalho desenvolveram-se diferentes tipos de barras para extração por sorção em barras de agitação (SBSE). Esta técnica foi desenvolvida para extrair analitos orgânicos de matrizes aquosas por meio da sorção destes em uma barra de agitação. As barras c omerciais consistem em um magneto inserido no interior de um tubo de vidro, o qual é recoberto por uma camada de poli(dimetilsiloxano) (PDMS). A SBSE apresenta várias vantagens em relação às técnicas de extração convencionais, tais como: não utiliza solvente orgânico, não requer instrumentação analítica sofisticada, as barras de extração são reutilizáveis e, principalmente, possui um volume maior de recobrimento quando comparada com a microextração em fase sólida. As barras desenvolvidas para este estudo contêm fases mais seletivas, já que, comercialmente disponível, existe apenas um único tipo de recobrimento - o PDMS. Estas barras \"home-made\" foram preparadas com PDMS modificado com diferentes tipos de fases, as quais são usualmente empregadas no preparo de colunas de cromatografia gasosa. O objetivo desta modificação foi aumentar a polaridade das mesmas e, consequentemente, melhorar a eficiência e a seletividade da extração.para analitos com características mais polares. As barras desenvolvidas foram aplicadas para a análise de anticonvulsivantes e antidepressivos em plasma humano e também para a análise de anti-helmínticos em plasma bovino. Em todas as aplicações realizadas, as barras \"home-made\" demonstraram um aumento de seletividade quando comparadas à barra comercial. Além disso, as barras foram empregadas em estudos visando o acoplamento entre as técnicas SBSE e HPLC, através de uma interface desenvolvida no Laboratório de Cromatografia. O acoplamento apresentou bons resultados para a análise de antidepressivos em plasma humano, sendo observada uma maior dessorção em temperaturas mais altas, devido ao aumento da transferência de massa dos analitos, do recobrimento da barra \"home-made\" para o solvente de dessorção. / The development of different kinds of bars for stir bar sorptive extraction (SBSE) was described in this work. This technique has been applied for the extraction of organic compounds from aqueous matrices due to their sorption on the stir bar. Stir bars are composed of a magneto inserted into a glass tube and coated with a polydimethylsiloxane (PDMS) layer. SBSE presents many advantages over the conventional extraction techniques such as, solventless sample preparation, simple analytical instrumentation, reuse of stir bars and mainly the higher volume of coating when compared to solid phase microextraction. The bars have been developed with more selective phases, once the unique commercially available bar presents the disadvantage of being coated solely with PDMS polymer. The home-made stir bars were prepared using PDMS modified with different materials, often used in gas chromatography columns. The goal of this modification was to increase coating polarity and to improve efficiency and selectivity of the extraction for polar compounds. The developed bars were applied to the analysis of anticonvulsivant and antidepressant in human plasma and anthelmintic in bovine plasma. In all applications, the home-made bars showed better selectivity when compared to commercial bars. An interface for coupling SBSE to HPLC developed at Laboratory of Chromatography was also evaluated for antidepressant analysis in human plasma. This coupling presented satisfactory results, being desorption more efficient when high temperatures was used. Temperature increases affinity between analytes and desorption solvent.

Desde sua criação por Ferranti, cerca de 50 anos atrás, as tecnologias de projeto e de fabricação das Máquinas de Medir a Três Coordenadas evoluíram muito. Entretanto, ainda é possível fabricar equipamentos livres de erros. Para garantir a acuracidade das medições realizadas é necessário que se conheça tais erros e que rotinas de compensação sejam implementadas. O levantamento dos erros de qualquer equipamento é feito através de procedimentos de calibração. Entretanto, devido à complexidade das MM3Cs, ainda não existem procedimentos internacionalmente aceitos, por usuários e fabricantes, para avaliar o desempenho metrológico desses equipamentos. Técnicas normalizadas existentes, a exemplo, JIS B 7440 de 1987, B89.4.1 de 1997, VDI/VDE 2617 de 1986 entre outras, propõem testes de desempenho que na maioria das vezes superestimam os erros da MM3C. Além disso, dificultam a rastreabilidade para quaisquer condições de medição diferente daquelas em que foi realizado o teste. Assim, diante do exposto, este trabalho tem por objetivo principal apresentar um novo modelo de sintetização de erros para MM3Cs, o Modelo Reduzido de Sintetização de erros. Este modelo possui equações de sintetização, para Ex, Ey e Ez, reduzidas, em comparação à outros modelos conhecidos, necessita de pequeno tempo na calibração o que reduz o custo desta atividade, possibilita o diagnóstico das fontes de erros e garante a rastreabilidade dos erros calculados. / Since the introduction of coordinate measuring machines by Ferranti in late fifties, the CMM design and manufacturing technology have enormously developed. Nevertheless, it is stile impossible to produce mechanical devices that are exempted from errors. In order to ensure measurements accuracy, it becomes necessary to understand such errors and establish compensation routines. The errors survey of any piece of equipment is performed by means of calibration procedures. However, due to the complexity of CMMs, there are not, until the present time, procedures that are internationally accepted by uses and manufactures to evaluate the metrological performance of this sort of equipment. Current standardized techniques, for instance, JIS B 7440 from 1987, B89.4.1. from 1997, VDI/VDE 2617 from 1986, among others, propose performance tests that usually overestimate CMM errors. Furthermore, they obstruct traceability to whatever measurement condition that is different from the ones used to perform the test. This being the case, the aim of this work comprises the presentation of the new error sinthetization model. This model deals with sinthetization equations for Ex, Ey and Ez that are reduced if compared to other known models, requires short calibration periods, reducing its expenses, allow the determination of the sources of errors and ensures traceability of calculated errors.

The alkali-silica reaction is one of the most damaging chemical reactions taking place in concrete, which can cause fatal damage. ASR originates under following conditions: high moisture (> 80 %), sufficient amount of alkaline ions (Ca2+ , Na+ , K+ ) and use of reactive aggregates (low crystaline or deformed quartz, amorphous SiO2). Reactive aggretates react with high alkaline pore solution and produce hydrofile gels. These gels absorb water and swell. Dilatometric test methods are commonly used to evaluate the reactivity of aggregates. The principle of dilatometric test methods is simple. Mortar or concrete prisms are created in a laboratory, then they are stored in the special environment, which accelerates the inception of ASR. The creation and expansion of alkali-silica gels cause prism's length changes. The major goal of this diploma thesis was to evaluate the alkali-silica reactivity potential of quartz-rich rocks using microscopic (polarizing microscopy, scanning electron microscopy combined with SEM/BSE image analysis) and dilatometric (ASTM C1260, RILEM AAR-4.1) methods. Rocks were assessed as reactive, potentially reactive and non-reactive by the ASTM C1260 method. The reactivity of aggregates was connected with the amount of cryptocrystaline matrix, grain size, shape of grain boundaries,...

This thesis takes up the question of the part played by Syriac sources in the composition of early Arabic translations of the Hippocratic Aphorisms. In it, I compare the four major extant Syriac and Arabic translations of the Aphorisms with continual reference to the content of Syriac lexicons composed by the translator Ḥunayn ibn Isḥāq and his students and successors. Through detailed treatments of both the definitions and translations of scores of individual Greek terms found in these sources, as well as through analysis of the translations of the Aphorisms, I weigh the relative importance of Greek and Syriac scholarship for Ḥunayn's translation praxis. In doing so, I specify the value of the Syriac lexicons for the study of Greek-to-Arabic translation while clarifying several outstanding issues in the broader history of Syriac and Arabic medicine.

Inledning: Salladsbarer är ett trendigt och lättillgängligt måltidsalternativ som finns i de flesta dagligvaruhandelsbutiker. Personal och konsumenter hanterar dagligen livsmedel och utrustning vid salladsbaren. Det saknas idag information och kunskap om hur personers beteende kring en salladsbar kan påverka livsmedelssäkerheten. Syfte: Undersöka risker med offentlig livsmedelshantering vid en salladsbar. Metod: Dolda observationer av personal och konsumenters riskbeteende. Hygienkontroll av portionsförpackningar. Bakterieprovtagningar av ytor i anknytning till salladsbaren följt av en artbestämning. Studiens intention är att ge en kvalitativ bild av de hygienutmaningar som livsmedelshantering i en offentlig miljö kan innebära. Resultat/Slutsats: Resultatet av observationerna visar att det sker ett flertal olika riskbeteende i anknytning till salladsbaren, framför allt bland konsumenter, vilket kan leda till korskontamination. Hygienkontrollen visade att medelvärdet av samtliga portionsförpackningar låg inom gränsvärdet för godkänd hygienstandard. Analysen av bakterieprover tagna från olika ytor kopplade till salladsbaren visade att det förekommer en hög variation av olika bakterier. Det finns en risk för bakteriespridning genom personers riskbeteende kopplade till salladsbaren. Risker kan förebyggas genom ökad kunskap och information om hygien och normer för beteende kring salladsbarer. / Introduction: Salad bars are a trendy and easily accessible meal option available in most grocery stores. Staff and consumers handle food and equipment at the salad bar daily. There is today no information and knowledge about how people's behavior around a salad bar can affect food safety. Purpose: To investigate risks with public food management at a salad bar. Method: Hidden observations of staff and consumer risk behavior. Hygiene control of portion packages. Bacterial sampling of surfaces associated with the salad bar followed by a species determination. The aim of the study is to provide a qualitative picture of the hygiene challenges that food management in a public environment may imply. Result/Conclusion: The results of the observations show that there are a variety of risk behaviors associated with the salad bar, especially among consumers, which can lead to cross contamination. The hygiene check showed that the average of all portion packages was within the limit of approved hygiene standards. The analysis of bacterial samples taken from different surfaces linked to the salad bar showed that there was a high variety of different bacteria. There is a risk of bacterial spread through people's risk behavior linked to the salad bar. Risks can be prevented through increased knowledge and information on hygiene and norms around salad bars.

The research has studied a middle-sized organisation running hospitality services in a Nordic winterseason town. The purpose has been to study how high quality of service can be attained within seasonality problematics. Seasonality problematics generally include high turn-over of employees, the need to frequently adapt labor to demand and an instability in revenue. In total 21 interviews has been conducted with management, employees and customers, and combined with a survey of 50 respondents the conclusion has been that the organisation suffers from seasonality problematics. The results have been analysed with theory in seasonality, quality improvement, Herzberg’s two-factor theory of workplace motivation and group developement. The study has found that the organisation today works qualitatively but genereally not high qualitatively. What service quality is has repetedly been defined as the employees personal service towards customers. The employees are according to the study the part of the organisation with the largest impact on service quality. The organisation is percieved by the employees to have internal problems in communicating. 52% of the employees phrase that management does not clearly present what they see as qualitative work. A large majority of the employees also phrase that they today does not experience any qualitywise influcence from their leaders. To reach higher quality of service the study has showed that the organisation needs to increase the employees motivation to work with high quality. This has shown to be possible through Herzbergs’ theorys’ growing factors, such as responsibility and affirmance. Further the study has shown that the organisation needs to improve clarity in defining and/or presenting their views on high quality work to the employees. / Undersökningen har studerat en medelstor verksamhet som bedriver bar och restaurant i en nordisk vinterort. Syftet har varit att undersöka hur hög servicekvalitet säkerställs i säsongsbaserad problematik. Den säsongsbaserade problematiken är generellt högarbetskraftsomsättning, behov att frekvent anpassa personal mot efterfrågan och instabilitet i intäkter. Totalt 21 intervjuer med ledning, anställda och gäster och en enkätundersökning med 50 svarande i personalen har lett till slutsatsen att verksamheten har del av säsongsproblematiken. Resultatet har analyserats med teorier om säsongsbetonade arbetsplatser, kvalitetsutveckling, Herzberg’s two-factor theory of workplace motivation och grupputveckling. Undersökningens resultat menar att verksamheten idag arbetar kvalitativt men generellt sett inte högkvalitativt. Vad som är hög servicekvalitet har återkommande definieras som personalens personliga bemötande till gäster. Personalen är enligt undersökningen även den del av verksamheten som har störst betydelse för att nå hög kvalitet i verksamheten. Verksamheten upplevs av personalen ha en problematik i sin interna kommunikation. 52% av personalen uttrycker att ledningen inte tydligt förmedlar vad de anser är ett kvalitativt arbete. En stor majoritet av de anställda menar att de idag inte upplever någon kvalitetsmässig påverkan från sina ledare. För att nå högre servicekvalitet har undersökningen visat att verksamheten behöver höja de anställdas motivation till att arbeta högkvalitativt. Detta har visat sig kunna göras med hjälp av Herzbergs teoris växande faktorer så som ansvar och bekräftelse. Vidare har undersökningen visat att verksamheten behöver tydligare definiera och/eller förmedla sin syn på högkvalitativt arbete till personalen.

The main goal of this master thesis is to introduce the reader to the "SIESTA café e vino" business plan that will be profitable and attractive when put in place. The thesis is divided into two sections, theoretical and practical. Theoretical part presents necessary information for the beginning entrepreneur and describes the structure of the business plan. Practical part is based on the theoretical part and contains actual business plan of the café. It also elaborates analysis of market environment, competitors, customers, financial plan, SWOT analysis and risk analysis. The practical part concludes overall assessment and evaluates real feasibility of this project.