The purpose of this project is to manage restaurants using a software system called GRIPED (Get the Right Price Every day). The system is designed to cover quality control, food cost control and portion control for better management of a restaurant.

The study aimed at investigating the factors that affect the efficient management of wastes produced by food outlets in Pretoria, South Africa. This was with a view of providing empirical data and information with respect to the causative factors responsible for the visible environmental pollution by wastes and materials from food outlets. Data was gathered from a representative sample of 332 food outlets on socio-economic, demographic, environmental, sanitary and health related variables that are related to waste management and efficiency in the disposal of solid and liquid wastes. Data entry and analysis was performed using statistical procedures such as frequency tables, Pearson’s chi-square tests of association and binary logistic regression analysis in the statistical package STATA version 10. Odds ratios estimated from logistic regression analysis were used for identifying key factors that affect efficiency in the proper disposal of waste. Results obtained showed that 18 % of the 332 food outlets in the study were generally inefficient in waste disposal. Based on odds ratios estimated from binary logistic regression analysis, wrong perception (a factor of 10.88), failure to provide trash cans to customers (a factor of 3.15), the operation of food outlets by non-owners or managers (a factor of 2.33), and failure to practice source reduction of waste (a factor of 2.25) are the top 4 influential factors that affect the proper management of waste at the 332 food outlets in the study. / Environmental Sciences / M. Sc. (Environmental Management)

The objective of this research is to investigate the food security, food diversity and coping strategies used to access food in households in the Eastern Cape rural village of Timane in Idutywa, Eastern Cape, South Africa. A cross-sectional survey design was used in which a Coping Strategy Index questionnaire designed by Maxwell and Caldwell (2008) and a HDD questionnaire was used to gather data interviewing respondents. This study was conducted in the rural community of Timane which was divided into geographical groups from which household were randomly chosen. A total of 60 adults representing 60 selected households were interviewed to provide information on household dietary diversity. Data was collected on the socio-biographic and HHD parameters of households. Data was analyzed and presented as correlation, percentages, means and SDs. Up to 72% of household received state grants and the Spearman’s correlation between number of children and HDD score was r = 0.38 while that between number of adults in households and HDD score was r = -0.93. Food security in the Timane community largely depends on state grants and HDD increases moderately with the increase in children and decreases with the increase in adults per household. The majority of the households (72%) received state grants as a source of income within which old-age pensions constitute 28% and child grants 38%. The Spearman’s correlation coefficient between the number of children in households of respondents and CSI was 0.78 (P < 001) while that between the number of adults in households and CSIS was 0.2 (P < 001). Household in the rural community of Timane community were found to be food insecure and this gets severe with the increase in the number of children in households. / Life and Consumer Sciences / M. A. (Human Ecology)

INTRODUÇÃO: Os trabalhadores dos Serviços de Nutrição Hospitalar são submetidos às exigências físicas, cognitivas e psíquicas que levam à distúrbios osteomusculares relacionados ao trabalho. O objetivo deste estudo foi implantar ações de melhorias nas situações de trabalho de um serviço de nutrição hospitalar e avaliar a percepção dos trabalhadores e as repercussões sobre os sintomas osteomusculares. MÉTODO: Esta pesquisa foi desenvolvida em um hospital público especializado em cardiologia, localizado em São Paulo, Brasil, após aprovação pelo comitê de ética da instituição. A coleta de dados foi realizada por meio da aplicação de questionários e análise ergonômica do trabalho. Os questionários continham dados sócio-demográficos, história ocupacional, situação de trabalho atual, sintomas osteomusculares e satisfação no trabalho. Do total de 130 trabalhadores, 115 participaram voluntariamente. A análise ergonômica do trabalho foi efetuada de acordo com Guérin et al (2001), sendo realizadas entrevistas, medições do ambiente da cozinha e análises biomecânicas. A partir dos resultados foram implantadas ações de intervenção baseadas na ergonomia participativa durante um ano. Após esta fase, 89 (77%) trabalhadores responderam novamente ao questionário, sendo incluídas perguntas sobre a percepção das modificações. A análise dos dados incluiu testes estatísticos para verificar se houve mudança da prevalência de sintomas antes e após as intervenções, com nível de significância de 5%, por meio dos Programas SPSS 13.0 e Excel 2003. Além disso, foram analisados os dados de percepção dos trabalhadores e dos especialistas em ergonomia sobre o impacto das melhorias na saúde e no processo de trabalho. RESULTADOS: A população constitui-se, em sua maioria, por mulheres, na faixa etária de 25 a 34 anos, com grau médio de escolaridade, casadas, com filhos, e ocupavam o cargo de atendente de nutrição. A maioria trabalhava de 5 a 10 anos no hospital e em jornada de trabalho de 40 horas semanais. Os principais problemas observados foram espaço físico reduzido, equipamentos e materiais de trabalho inadequados, absenteísmo e déficit de pessoal, volume excessivo de trabalho com elevado esforço mental, alta prevalência de sintomas osteomusculares, principalmente nos membros inferiores e ombros. Após as intervenções realizadas, houve melhoria na situação de trabalho com redução nos sintomas osteomusculares e os trabalhadores perceberam as seguintes mudanças nas situações de trabalho: melhoria na iluminação e no controle do ar condicionado, aquisição de batedeira de tamanho médio, conserto de equipamentos, substituição dos pratos de vidro por descartáveis, aquisição de cadeiras, introdução de pausas durante a jornada de trabalho, ginástica laboral e treinamento em liderança para as chefias. Neste período houve ampliação no número de leitos do hospital com conseqüente aumento no volume de trabalho e diminuição da satisfação no trabalho associados à crise financeira da instituição com suspensão de contratações e da compra de materiais e equipamentos. CONCLUSÕES: As intervenções repercutiram em melhorias, principalmente quanto ao ambiente e equipamentos, e na redução dos sintomas osteomusculares nos membros inferiores, ombros, pescoço/região cervical, antebraço e região lombar, apesar desta redução não ter sido estatisticamente significativa. / INTRODUCTION: Hospital food service workers have high level of physical, cognitive and mental demands that are associated with musculoskeletal disorders. The objective of this study was to introduce improvements in the working conditions in a hospital food service and to evaluate the workers perceptions and its effects on musculoskeletal symptoms. METHOD: this study was performed in a public cardiac hospital in São Paulo, Brazil, after its approval by the Ethics Committee. The data were collected by questionnaires and ergonomic analysis of the work. The questionnaire included: socio-demographic, workhistory, work conditions, musculoskeletal symptoms and job satisfaction. A hundred and fifteen questionnaries were applied from 130 workers. The work ergonomic analysis was carried out in accordance with Guérin et al (2001), by means of interviews, observations of kitchen working conditions and biomechanical analyses. Based on the results, interventions have been undertaken by means of a participatory ergonomic approach over one year. After this, another ergonomic analysis was carried out and 89 workers (77%) answered a new questionnaire that also included questions about their perception of the improvements. Data analysis was done by statistical tests to verify symptom prevalences before and after the interventions with a 5% level of significance. SPSS 13.0 and Excel 2003 software was used. RESULTS: The workers were women in the 25-34 age-group, had secondary education, were married, had children and occupied the position of nutrition attendants. They were in this hospital for from 5 to 10 years and on a 40 hour working week schedule. Most of problems observed were reduced space, inadequate equipment and work materials, absenteeism, insufficient number of workers, great volume of work with mental demands, high prevalence of musculoskeletal symptoms mainly in lower members and shoulders. After the improvements in working conditions, the symptoms of musculoskeletal disorders reduced and the workers perceived the following changes in the work process: better lighting and control of air conditioning, acquisition of low capacity mixer, repair of equipment, use of disposable utensils instead of glass plates, acquisition of more chairs, introduction of breaks during working hours, work related gymnastics, workshops for leadership training. In this period the number of hospital beds was increased with a corresponding intensification of the work load and a decline on job satisfaction. The hospital was in a financial crisis with consequences in terms of the hiring of personnel and the acquisition of equipment and materials. CONCLUSION: Interventions brought improvements mainly as regards the work environment and equipment and in the reduction of musculoskeletal symptoms in the lower members, shoulders, neck/cervical region, forearm and lumbar region, though this reduction has not been statistically significant.

Thesis (MCOM)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: The flexible nature of the service delivery environment has had a major impact on the functioning of organisations. Managers realise that they need to be flexible and able to change if they want to survive in the long run. Employees are the tools service organisations utilise to make profit in the hospitality industry. The restaurant industry is a highly competitive environment and managers cannot afford poor service delivery from employees. Employees experiencing high levels of job engagement and low levels of job burnout have indicated superior performance and increased financial returns. The primary objective of this research study was to develop and empirically test a structural model that elucidates the antecedents of variance in job engagement and job burnout among frontline waitrons at franchise x in the Western Cape. In addition, the research study investigated whether employees utilise deep acting or surface acting when faced with emotional labour demands. The study investigated whether certain personality traits are more suitable for the industry by investigating whether certain personality characteristics are related to job engagement or job burnout. In this research study, partial least square (PLS) analyses were utilised to test the formulated hypotheses. Quantitative data was collected from 333 frontline waitrons employed at franchise x in the Western Cape. Data was collected specifically for the purposes of the study and participation was voluntary. The survey was distributed at the branches of franchise x. Managers had a week to facilitate their frontline waitrons in the completion of the surveys. The data was kept confidential and anonymous throughout the study. The survey comprised five sections. The first section asked participants for specific biographical and employment information. Subsequent sections measured specific latent variables applicable to the study utilising reliable and valid measuring instruments. These instruments were the Maslach Burnout Inventory (MBI) (Naude & Rothmann, 2004), Ultrecht Work Engagement Scale (UWES) (Schaufeli & Bakker, 2004), HEXACO-PI-R (Ashton, Lee, Pozzebon, Visser & Worth, 2010) and the Emotional Labour Scale (ELS) (Van Gelderen, Konijn & Bakker, 2011). Data was subjected to a range of statistical analyses. The findings shed light on the importance of job engagement for frontline waitrons at the branches of franchise x in the Western Cape. The results indicate that proactive management of job and personal resources and job demands may result in desirable outcomes such as increased job engagement and financial returns. The study provides South African industrial psychologists with much needed insight into the presenting problem within the hospitality industry. With reference to the managerial implications and the recommended interventions, industrial psychologists can ensure retention of job engagement and decrease of job burnout among frontline waitrons within the hospitality industry. / AFRIKAANSE OPSOMMING: Die buigsame aard van die diensverskaffingsomgewing het ‘n groot impak gehad op die funksionering van organisasies. Bestuurders het tot die besef gekom dat hulle buigsaam moet wees asook bereid wees om te verander indien hulle op die lange duur wil oorleef. Werknemers is die gereedskap wat diensorganisasies gebruik om ‘n wins in die gasvryheidsbedryf te maak. Die restaurantbedryf is ‘n hoogs mededingende omgewing en bestuurders kan nie swak dienslewering deur hul werknemers bekostig nie. Werknemers wat hoë vlakke van werksbetrokkenheid (job engagement) en lae vlakke van werksuitbranding (job burnout) ervaar, toon superieure prestasie en verhoogde finansiële opbrengste. Die hoofdoelwit van hierdie navorsingstudie was om ‘n strukturele model te ontwikkel en empiries te toets om die antesedente van variansie in werksbetrokkenheid en werksuitbranding onder eerstelynkelners by franchise x in die Wes-Kaap te verklaar. Daarbenewens het die navorsingstudie ook ondersoek of werknemers van deep acting of surface acting gebruik maak wanneer hulle deur emosionele arbeidseise gekonfronteer word. Die studie het ondersoek of sekere persoonlikheidseienskappe meer geskik is vir die bedryf deur te kyk of hulle verwant is aan werksbetrokkenheid of werksuitbranding. In hierdie navorsingstudie is gedeeltelike kleinstekwadrate (partial least squares (PLS)) analises gebruik om die geformuleerde hipoteses te toets. Kwantitatiewe data is verkry vanaf 333 eerstelynkelners wat vir franchise x in die Wes-Kaap werk. Die data is spesifiek vir die doelwitte van die studie versamel en deelname was vrywillig. Die opname is in harde kopie onder die bestuurders van franchise x versprei. Bestuurders het ‘n week gehad om die opname onder hulle eerstelynkelners te versprei vir voltooiing. Die data is as vertroulik beskou en anonimiteit is verseker. Die opname is in vyf dele verdeel. Die eerste gedeelte het die deelnemers se biografiese en indiensnemingsinligting gemeet. Die daaropvolgende dele het spesifieke latente veranderlikes gemeet wat van toepassing was op die studie deur van betroubare en geldige meetinstrumente gebruik te maak. Hierdie instrumente was die Maslach Burnout Inventory (MBI) (Naude & Rothmann, 2004), die Ultrecht Work Engagement Scale (UWES) (Schaufeli & Bakker, 2004), HEXACO-PI-R (Ashton, Lee, Pozzebon, Visser & Worth, 2010) en die Emotional Labour Scale (ELS) (Van Gelderen, Konijn & Bakker, 2011). Data is aan ‘n reeks statistiese analises onderwerp. Die bevindinge werp lig op die belangrikheid daarvan dat eerstelynkelners in franchise x se takke in die Wes-Kaap werksbetrokkenheid ervaar. Die resultate toon dat pro-aktiewe bestuur van werk en persoonlike hulpbronne en werk aanvraag kan lei tot gewenste resultate soos hoër werksbetrokkenheid en finansiële groei. Die studie verskaf Suid-Afrikaanse bedryfsielkundiges met belangrike insigte in die presenterende probleem in die gasvryheidsbedryf. Met verwysing na die bestuursimplikasies en die aanbevole ingrypings, kan bedryfsielkundiges die behoud van werksbetrokkenheid en ‘n vermindering van werksuitbranding onder eerstelynkelners in die gasvryheidsbedryf verseker.

The study aimed at investigating the factors that affect the efficient management of wastes produced by food outlets in Pretoria, South Africa. This was with a view of providing empirical data and information with respect to the causative factors responsible for the visible environmental pollution by wastes and materials from food outlets. Data was gathered from a representative sample of 332 food outlets on socio-economic, demographic, environmental, sanitary and health related variables that are related to waste management and efficiency in the disposal of solid and liquid wastes. Data entry and analysis was performed using statistical procedures such as frequency tables, Pearson’s chi-square tests of association and binary logistic regression analysis in the statistical package STATA version 10. Odds ratios estimated from logistic regression analysis were used for identifying key factors that affect efficiency in the proper disposal of waste. Results obtained showed that 18 % of the 332 food outlets in the study were generally inefficient in waste disposal. Based on odds ratios estimated from binary logistic regression analysis, wrong perception (a factor of 10.88), failure to provide trash cans to customers (a factor of 3.15), the operation of food outlets by non-owners or managers (a factor of 2.33), and failure to practice source reduction of waste (a factor of 2.25) are the top 4 influential factors that affect the proper management of waste at the 332 food outlets in the study. / Environmental Sciences / M. Sc. (Environmental Management)

The aim of this study was to evaluate the microbiota of vegetables under different conditions of time and temperature. We evaluated samples of lettuce, tomatoes, carrots and beets randomly collected from supermarkets in Santa Maria (RS). The samples of lettuce and tomatoes were divided in 3 treatments: Lettuce and tomato with skin in natura without sanitizing; cleaned with powder sodium hypochlorite, and sanitary water. We also analyzed peeled samples of carrots and beets washed with potable water only (not sanitize). After the washing and sanitizing procedure was performed, the samples were incubated in 3 different temperatures (10 ºC, 20 ºC and 30 º C) for 4 hours. Samples were collected at time 0 (To) indicating the initial contamination level of each sample and after 1, 2, 3 and 4 hours of exposure at the temperatures of 10 °C, 20 °C and 30 °C (T1, T2, T3 and T4). In each sample we evaluated the total count of psychrophilic and mesophilic aerobic, presence of Staphylococcus positive coagulase, Salmonella ssp. and the determination of the Most Probable Number of Total and thermotolerant coliforms. The results were expressed as log Log UFC/g. The highest averages in the total count of mesophilic aerobic microorganisms in samples of sanitized lettuce and tomatoes were found in the samples washed with water, apart of the temperature in which they were submitted. In the total count of mesophilic aerobic microorganisms in tomato samples the lowest averages were found at 10 ºC. In the samples of beet, we concluded that in the count of mesophilic aerobic, the increase was directly proportional to the exposure time at 30 ºC. In the carrot samples we found the lowest averages at 10 ºC. In none of the samples were found Salmonella ssp, Staphylococcus positive coagulase and thermotolerant coliforms. We conclude that apart of temperature, time and method of sanitizing all samples were within the acceptable limits required by law, and we highlight that these foods can be exposed to a higher temperature than the laws of Brazil bring, without endangering consumer health. / O objetivo desse estudo foi avaliar a microbiota de hortaliças em relação ao tempo, temperatura e produtos saneantes. Foram avaliadas amostras de alface cultivadas convencionalmente, tomate, cenoura e beterraba coletados aleatoriamente em 5 supermercados diferentes no município de Santa Maria, RS. As amostras de alface e tomate foram divididas em 3 tratamentos e codificadas como: alface e tomate com casca in natura, sem sanificação (SEM); higienizados com Hipoclorito de Sódio em pó (HIP), e higienizados com Água Sanitária (AS). As amostras de cenoura e a beterraba foram lavadas com água potável, descascadas com cortador e raladas cruas. As amostras foram incubadas em estufa B.O.D em 3 temperaturas diferentes (10ºC, 20ºC e 30ºC), e expostas a essas temperaturas de 1 a 4 horas para cada amostra. Foram coletadas amostras no tempo 0 (To) indicando o nível de contaminação inicial de cada amostra e após 1, 2, 3 e 4 horas de exposição nas temperaturas de 10ºC, 20ºC e 30ºC (T1, T2, T3 e T4). Avaliou-se em cada amostra a contagem total de psicrófilos para a temperatura de 10ºC e a contagem total de micro-organismos aeróbios mesófilos para as temperaturas de 20ºC e 30ºC. Avaliou-se ainda a presença de Staphylococcus Coagulase Positiva, pesquisa de Salmonella ssp. e a determinação do Número Mais Provável (NMP) de Coliformes Totais e Termotolerantes. Os resultados foram expressos em Log UFC/g. As maiores médias na contagem total de micro-organismos aeróbios mesófilos nas amostras de alfaces e tomates foram encontradas nas amostras lavadas com água, independente da temperatura em que foram submetidas. Na contagem total de micro-organismos aeróbios mesófilos nas amostras de tomate as menores médias foram encontradas na temperatura de 10ºC. As amostras de cenoura verificam-se as menores médias de contagem foram encontradas na temperatura de exposição de 10ºC. Em nenhuma das amostras foram encontradas Salmonella ssp, Staphylococcus coagulase positiva e coliformes termotolerantes. Conclui-se que independente da temperatura, tempo e método de higienização todas as amostras encontraram-se dentro dos limites aceitáveis exigidos pela legislação vigente, sugerindo que esses alimentos podem ser expostos a uma temperatura maior do que traz as legislações do Brasil.

The automation of power distribution networks contributes to the improvement of the quality indicators for providing isolation of defective parts through remote controls for opening and closing devices, as well as transfers to defective parts without alternative sources of supply. These commands are normally executed in the Operation Centers by specialized technicians. Although, providing greater speed than the local execution of opening and closing braces through teams in the field for more complex circuits requires technicians operating an analysis of a significant set of variables for decision making. This time devoted to technical analysis reduces earnings quality compared automation solution, where commands could be achieved through pre-defined algorithms, known as Automatic Replenishment. To measure the gain of additional solutions of this nature is necessary to determine the behavior of time to maneuver performed by technicians and those obtained by automatic recomposition. With such a statistical study sample can define the average times for each situation and size of these times you can compare the two situations, basically inserting the time difference on a methodology for calculation of quality indicators. This study aims to perform the statistical survey on a sample of a system already deployed in a power distributor, to establish comparison regarding the quality gains through the methodology of the MLE (Logical Structural) and apply a decision model based on multicriteria to provide a prioritization matrix circuits where automatic recovery can be more advantageous. Although the scope of this work involves only the automatic replenishment, the statistical basis of the obtained times can serve as a starting point for studies related to other more sophisticated mechanisms of self-diagnosis and self restoration as the "Self Healing" present in the context of Smart Grids. / A automação das redes de distribuição de energia contribui para melhoria dos indicadores de qualidade por proporcionar o isolamento dos trechos defeituosos através de comandos a distância de abertura e fechamento dos dispositivos, além de transferências de trechos sem defeito para fontes alternativas de suprimento. Estes comandos normalmente são executados nos Centros de Operação por técnicos especializados. Embora, proporcione maior celeridade do que a execução local de abertura e fechamento de chaves através de equipes em campo, para circuitos mais complexos exige dos técnicos de operação uma análise de um conjunto significativo de variáveis para tomada de decisão. Este tempo dedicado de análise dos técnicos reduz os ganhos de qualidade da automação em comparação a soluções de recomposição automática, onde os comandos pudessem ser realizados através de algoritmos pré-definidos. Para aferir o ganho adicional de soluções dessa natureza é necessário apurar o comportamento dos tempos de manobra executados pelos técnicos e daqueles obtidos pela recomposição automática. Com tal amostra um estudo estatístico pode definir os tempos médios para cada situação e de porte destes tempos pode-se comparar as duas situações, basicamente inserindo a diferença de tempos em uma metodologia para cálculo de indicadores de qualidade. Este trabalho tem o objetivo de executar este estudo estatístico em uma amostra de um sistema já implantado em uma distribuidora de energia, estabelecer comparação referente aos ganhos de qualidade através da metodologia da MLE (Matriz Lógica Estrutural) e aplicar um modelo de decisão baseado em multicritério para fornecer uma matriz de priorização de circuitos onde a recomposição automática possa ser mais vantajosa. Esta base estatística obtida dos tempos pode servir como ponto de partida para outros estudos relacionados a mecanismos mais sofisticados de autodiagnostico e de auto restabelecimento como o Self Healing presente no contexto das redes inteligentes ou Smart Grids .

INTRODUÇÃO: Os trabalhadores dos Serviços de Nutrição Hospitalar são submetidos às exigências físicas, cognitivas e psíquicas que levam à distúrbios osteomusculares relacionados ao trabalho. O objetivo deste estudo foi implantar ações de melhorias nas situações de trabalho de um serviço de nutrição hospitalar e avaliar a percepção dos trabalhadores e as repercussões sobre os sintomas osteomusculares. MÉTODO: Esta pesquisa foi desenvolvida em um hospital público especializado em cardiologia, localizado em São Paulo, Brasil, após aprovação pelo comitê de ética da instituição. A coleta de dados foi realizada por meio da aplicação de questionários e análise ergonômica do trabalho. Os questionários continham dados sócio-demográficos, história ocupacional, situação de trabalho atual, sintomas osteomusculares e satisfação no trabalho. Do total de 130 trabalhadores, 115 participaram voluntariamente. A análise ergonômica do trabalho foi efetuada de acordo com Guérin et al (2001), sendo realizadas entrevistas, medições do ambiente da cozinha e análises biomecânicas. A partir dos resultados foram implantadas ações de intervenção baseadas na ergonomia participativa durante um ano. Após esta fase, 89 (77%) trabalhadores responderam novamente ao questionário, sendo incluídas perguntas sobre a percepção das modificações. A análise dos dados incluiu testes estatísticos para verificar se houve mudança da prevalência de sintomas antes e após as intervenções, com nível de significância de 5%, por meio dos Programas SPSS 13.0 e Excel 2003. Além disso, foram analisados os dados de percepção dos trabalhadores e dos especialistas em ergonomia sobre o impacto das melhorias na saúde e no processo de trabalho. RESULTADOS: A população constitui-se, em sua maioria, por mulheres, na faixa etária de 25 a 34 anos, com grau médio de escolaridade, casadas, com filhos, e ocupavam o cargo de atendente de nutrição. A maioria trabalhava de 5 a 10 anos no hospital e em jornada de trabalho de 40 horas semanais. Os principais problemas observados foram espaço físico reduzido, equipamentos e materiais de trabalho inadequados, absenteísmo e déficit de pessoal, volume excessivo de trabalho com elevado esforço mental, alta prevalência de sintomas osteomusculares, principalmente nos membros inferiores e ombros. Após as intervenções realizadas, houve melhoria na situação de trabalho com redução nos sintomas osteomusculares e os trabalhadores perceberam as seguintes mudanças nas situações de trabalho: melhoria na iluminação e no controle do ar condicionado, aquisição de batedeira de tamanho médio, conserto de equipamentos, substituição dos pratos de vidro por descartáveis, aquisição de cadeiras, introdução de pausas durante a jornada de trabalho, ginástica laboral e treinamento em liderança para as chefias. Neste período houve ampliação no número de leitos do hospital com conseqüente aumento no volume de trabalho e diminuição da satisfação no trabalho associados à crise financeira da instituição com suspensão de contratações e da compra de materiais e equipamentos. CONCLUSÕES: As intervenções repercutiram em melhorias, principalmente quanto ao ambiente e equipamentos, e na redução dos sintomas osteomusculares nos membros inferiores, ombros, pescoço/região cervical, antebraço e região lombar, apesar desta redução não ter sido estatisticamente significativa. / INTRODUCTION: Hospital food service workers have high level of physical, cognitive and mental demands that are associated with musculoskeletal disorders. The objective of this study was to introduce improvements in the working conditions in a hospital food service and to evaluate the workers perceptions and its effects on musculoskeletal symptoms. METHOD: this study was performed in a public cardiac hospital in São Paulo, Brazil, after its approval by the Ethics Committee. The data were collected by questionnaires and ergonomic analysis of the work. The questionnaire included: socio-demographic, workhistory, work conditions, musculoskeletal symptoms and job satisfaction. A hundred and fifteen questionnaries were applied from 130 workers. The work ergonomic analysis was carried out in accordance with Guérin et al (2001), by means of interviews, observations of kitchen working conditions and biomechanical analyses. Based on the results, interventions have been undertaken by means of a participatory ergonomic approach over one year. After this, another ergonomic analysis was carried out and 89 workers (77%) answered a new questionnaire that also included questions about their perception of the improvements. Data analysis was done by statistical tests to verify symptom prevalences before and after the interventions with a 5% level of significance. SPSS 13.0 and Excel 2003 software was used. RESULTS: The workers were women in the 25-34 age-group, had secondary education, were married, had children and occupied the position of nutrition attendants. They were in this hospital for from 5 to 10 years and on a 40 hour working week schedule. Most of problems observed were reduced space, inadequate equipment and work materials, absenteeism, insufficient number of workers, great volume of work with mental demands, high prevalence of musculoskeletal symptoms mainly in lower members and shoulders. After the improvements in working conditions, the symptoms of musculoskeletal disorders reduced and the workers perceived the following changes in the work process: better lighting and control of air conditioning, acquisition of low capacity mixer, repair of equipment, use of disposable utensils instead of glass plates, acquisition of more chairs, introduction of breaks during working hours, work related gymnastics, workshops for leadership training. In this period the number of hospital beds was increased with a corresponding intensification of the work load and a decline on job satisfaction. The hospital was in a financial crisis with consequences in terms of the hiring of personnel and the acquisition of equipment and materials. CONCLUSION: Interventions brought improvements mainly as regards the work environment and equipment and in the reduction of musculoskeletal symptoms in the lower members, shoulders, neck/cervical region, forearm and lumbar region, though this reduction has not been statistically significant.

The goal of this diploma thesis is to compile a business plan suitable for opening of restaurant in Ústí nad Labem which could be used for possible business action. First part deals with theoretical knowledge of law in food service business -- its specification and divergences. Second part refers to particular segments of business plan and its content. Both theoretical parts are basis to process third part of diploma thesis which already operates with concrete datas. There is a marketing research included to this part. Research was focused on consumer satisfaction with a restaurant supply in Ústí nad Labem.