An effective process for translating contextual inquiry data into usable design concepts is described. A literature survey, field observations and laboratory simulations preceded contextual inquiry sessions with seven cashiers working in retail checkstands. Data from this field research was communicated with a graduate student design team during interpretation sessions. Diagrams and pictures from the physical workspace were introduced, work behaviors and breakdowns were discussed and design ideas and insights were recorded during these sessions. The final communication tool is a wall-sized affinity diagram created by members of the design team. The affinity diagram tells the story of peoples experiences working in retail front end work environments by incorporating patterns of cashiers behavior and concerns, while maintaining details of each participants comments. It translates the applied research from basic contextual inquiry data to a sustainable communication tool for contextual researchers, workspace designers and other project stakeholders. The design research method presented yields valuable qualitative results for physical workspace design that can be communicated to people who are not involved in data collection.

Thesis (M.B.A.)--University of Hong Kong, 1982.

Thesis (M.B.A.)--University of Hong Kong, 1981.

Sverige är ett land som är bra på att ta hand om det avfall som uppstår. Mängden matavfall ökar hela tiden och händer ingenting snarast så kommer det finnas dubbelt så mycket om 20 år. Om en hållbar utveckling ska uppnås så måste mängden avfall som kastas minskas drastiskt. Naturvårdsverket har på uppdrag av regeringen föreslagit att matavfallet ska minska med 20 procent fram till år 2020, till skillnad mot år 2010. Sverige kastar 1,9 miljoner ton matavfall varje år. En stor del av detta är mat som faktiskt hade kunnat ätas, om det hanterats annorlunda. Matsvinn är ett globalt problem som uppstår i hela världen men även i hela livsmedelskedjan. Olika studier visar på att stora mängder mat kasseras i onödan varje dag. Det är olika svårt att minska matsvinnet i de olika stegen i livsmedelskedjan. Svårighetsgraden beror på hur mycket matsvinn de olika stegen erhåller. Ju längre produkterna har färdats i kedjan, desto mer energi och resurser har gått till spillo. Denna studie syftar på att ta reda på hur livsmedelsbutiker hanterar matsvinn men även kundernas medvetenhet kring ämnet. Semistrukturerade intervjuer med de ansvariga på frukt och grönt och ”på- stan-intervjuer” med kunder har genomförts i tre olika livsmedelsbutiker för att få fram en bild i hur matsvinn hanteras både hemma och i butiker. Resultatet visade på att livsmedelsbutikerna är medvetna kring ämnet och har förebyggande åtgärder i rutin för att hålla nere svinnet men att de ändå kan bli bättre. Samtidigt vill butikerna sälja så mycket varor som möjligt vilket skapar en komplex värld. Kunderna i de studerade butikerna visar på att de flesta tänker på hur mycket matsvinn de har hemma men att de sen inte vill eller kan intresserad sig för livsmedelsbutikernas svinn. Studien visade även på att det finns skillnader mellan kön- och åldersgrupper bland kunderna vilket är ett intressant resultat. / Sweden is a country that is good at taking care of the waste that arises. The amount of food waste is increasing continuously and if nothing happens soon there will be twice as much in 20 years. If sustainable development is to be achieved, the amount of thrown waste must be reduced. Naturvårdsverket (environmental protection agency) has suggested by commission of the government that food waste will decrease by 20 percent by 2020, unlike in 2010. Sweden throws 1.9 million tons of food waste every year. A large part of this is food that actually could have been eaten, if handled differently. Food loss is a global issue, which occurs in the whole world but also in the entire food chain. Various studies show that large quantities of food are discarded unnecessarily every day. It ́s different to reduce food loss in different steps in the food chain, depending on the food loss receiving in the various steps. The longer the products have been in the chain, the more energy and resources have been wasted. This study aims to find out how grocery stores handle food loss but also customers awareness around the topic. Semi-structured interviews with the responsible for the studied section, and "at-town interviews” with the costumers, have been conducted in three different grocery stores to obtain an image of how food loss is managed both at home and in stores. The results showed that food stores are conscious about the subject and have preventive measures in the routine to keep down losses, but they can always be better. At the same time stores will sell as much merchandise as possible which creating a complex world. Customers in the studied stores shows that most people thinking of food loss at home but that they don’t want to or can be interested for the grocery stores wastage. The study also shows that there is a difference between gender and ages, which is a rather interesting result.

Between the 1970s and 2014, Winnipeg experienced dramatic change in the distribution of healthy food retailers in inner-city neighbourhoods. Winnipeg’s “active core” neighbourhoods identified through Dr. David Gordon’s research on Canadian suburbs (Gordon & Jean 2011), have undergone a decline in accessible healthy food options and a rise in food deserts. This practicum identifies the causes of food retail decline and possible strategies for improving accessible healthy food retail options within Winnipeg’s active core. The changes in the distribution of food retail over time in Winnipeg are displayed through a series of maps: one for 1971 and every five years thereafter until 2011, and the year 2014, using data collected through telephone directories. Spatial data of Winnipeg’s active core is compared with population density data, informational maps, and other statistical data. Finally, various stakeholders, including planners, current and former business owners and other experts are interviewed to discuss these trends, lessons learned, and possible solutions. / October 2015

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Salladsbarer i livsmedelsbutiker är något som ökat avsevärt i Sverige de senaste åren. Även i andra länder är det populärt, och främsta anledningen till detta är bekvämligheten och strävan efter ett hälsosammare matval. Syftet med detta examensarbete var att undersöka risker och rutiner kopplade till livsmedelsbutikernas salladsbarer, samt att ge en bild av konsumenternas attityd till den nya trenden. Informationsförordningen är en sammanslagning av två EU-direktiv, som ingående beskriver regler om hur livsmedel ska märkas. I december år 2014 utökades informationsförordningen med fler krav från EU. De nya kraven innebar t.ex. att allergener och infrysningsdatum för kött och fisk skulle märkas tydligare. Det är enligt denna förordning viktigt att butikspersonalen arbetar med tydliga regler och rutiner för att upprätthålla de krav som ställs på salladsbaren. Genom en kvalitativ och en kvantitativ undersökning har data, rörande butikspersonalens kunskaper samt konsumentens attityd gentemot salladsbaren, samlats in. I den kvalitativa undersökningen deltog sju personer från olika kedjor inom livsmedelsbranschen, vars ansvarsområde är salladsbaren i deras egen hembutik. Totalt intervjuades, i enkätform, femtiofem konsumenter i livsmedelsbutikerna. Frågorna innehöll bl.a. tycke och förtroende till salladsbar, samt tillsatser i mat. Resultatet av undersökningen visar att personalen har en god kunskap om rutiner och risker kopplade till salladsbaren. Konsumenterna i studien visar ett lägre förtroende till livsmedelsbutikernas, och salladsbarens produktsäkerhet. Majoriteten av respondenterna var utan allergi till något livsmedelsinnehåll, men uppskattade inte tillsatser. Slutsatsen av denna undersökning visade på en god kunskap hos personalen, men ett lägre förtroende hos konsumenten till butikens produktsäkerhet. Detta resultat som är inte generaliserbart p.g.a. de få deltagarna. / Salad bars in Swedish grocery stores have increased in frequently in the last few years. Many other countries have also followed the new hot trend, and the main reason of this increase is the convenience and the pursuit of a healthy meal. The purpose of this study was to examine the risks and routines of the salad bars in Swedish grocery stores, and look into the customer’s attitude against the concept. The Regulation of Information merges two EU directives, and includes rules on how the foods must be handled. In December 2014 the Regulation of Information increased with more claim from the EU. The new claims implied for example that allergens and the date of freezing, for meat and fish, must be labeled more legible. According to this Regulation, the staff in grocery stores must clearly show that the rules are being followed, with help of logs and rules of hygiene. The results of the study show that the staff has a good knowledge regarding routines and risks connected to the salad bar. The consumers in the study show a relatively low confidence in food stores' products. The majority has no form of food allergy, but did not appreciate additives in the food. The conclusion of the study shows that the staff has good knowledge in product safety, but unfortunately the customers’ don´t think so. The result isn’t generalizable – you´ll need more participants in the study to generalize.

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Background Electronic commerce (EC) has become popular due to the increasing demand of efficiency in shopping. The reason for this trend is the changes in technology and socio-demography. E-grocery, therefore, appears to be a fresh and attractive business concept that creates customer value for companies trading in supermarket industry. Handla24 of ICA Bankeryd is known as one of the foremost ICA retailers that generates e-grocery in Sweden. Starting in 2009, the service supplier went from zero customer to its current position of approximately 1400 regular customers. However, perceived value and further expectations from their customers have not been thoroughly understood yet. This issue is hindering Handla24 of ICA Bankeryd in expanding their customer group. Also, their ability to give appropriate service levels is potentially restricting further customer growth. With these issues rectified, Hanla24 of ICA Bankeryd could become a stronger player in the market. Purpose The purpose of this thesis is to examine how customer values are created in e-grocery. We identify factors that deliver value to the existing customers and target a potential customer group in Jönköping city for Handla24 of ICA Bankeryd. We also provide recommendations on  how Handla24 of ICA Bankeryd can attract this group. Method This thesis employs a combination of quantitative method and qualitative method. Data are collected through two face-to-face interviews with Handla24 of ICA Bankeryd. Customers in Jönköping are divided into two clusters: the existing customers and potential customers with two separate survey questionnaires for each of the clusters. Conclusion We conclude that e-grocery does create customer value. In the example of Handla24 - ICA Bankeryd, we identify four main factors that deliver value to their existing customers, namely delivery price, product range, convenience shopping and customer services. In order to target the potential customers for Handla24, we also recognize the characteristics that create the demand for e-grocery. The targeted customers are capable of shopping online due to the habit of surfing the Internet. In addtion, they do not like either queuing at the store or carrying groceries home. This group is a female majority. It also includes families having children or having greater than or equal to 3 members. This customer group does not find 99 kr delivery fee of Handla24 - ICA Bankeryd reasonable, but they still have an interest in trying and recommending e-grocery of Handla24 to other people.

Background Children are influencing the family’s decision making process regarding food products. The children’s spending power is increasing and they become consumers in an early age. By influencing the parents, the children make them buy products that they had not planned to buy or make the parents avoid products that they usually would have bought. Online food shopping is increasing in Sweden and the home delivery grocery bag is the category of online food that has increased the most from 2010 to 2011. Familyfood Optima AB is one of the home delivery grocery bags companies that deliver grocery bags in the south of Sweden. Purpose The purpose of this thesis is to find how children affect their parents’ behavior of purchasing home delivery grocery bags. Method To understand how children affect their parents in the decision of home delivery grocery bags a qualitative approach was used where twelve semi-structured interviews were held. Seven of the interviews were held with customers to Familyfood Optima AB. Four interviews were held with non-customers that had been customers to Familyfood Optima AB and one interview was held with a respondent that never had been a customer of a home delivery grocery bag company. Conclusion Children are influencing their parents in the decision to purchase home delivery grocery bags. They also influence the parents in the decision of whether or not to continue purchasing the home delivery grocery bag. The decision of purchasing a home delivery grocery bag depends on the children’s influence and the extent of the parent’s yielding. To influence their parents, the child use both direct and indirect influence techniques and three of the five bases of power. The children’s influence is also dependent on the child’s age and the influence from peers.