Целью исследования является разработка методического подхода и его апробация для реализации стратегии диверсификации ресторанного бизнеса на региональном рынке. Предметом исследования выступает организационно-управленческая деятельность по реализации стратегии диверсификации предприятия общественного питания в процессе создания ресторана нового формата. Разработан методический подход в форме алгоритма для предприятий общественного питания, диверсифицирующих свою деятельность, позволяющий компаниям экономить все виды ресурсов на нецелевых действиях и повышающий устойчивость и эффективность бизнеса. / The purpose of the study is to develop a methodological approach and test it for the implementation of a strategy for the diversification of the restaurant business in the regional market. The subject of the study is the organizational and managerial activities for the implementation of the strategy of diversification of the catering enterprise in the process of creating a restaurant of a new format. A methodological approach has been developed in the form of an algorithm for public catering enterprises that diversify their activities, which allows companies to save all types of resources on non-targeted actions and increases the stability and efficiency of the business.

El marketing mix de servicios se ha convertido en un rol importante en los restaurantes de comida saludable, debido a que les permite poder diferenciarse de la competencia. Es por ello por lo que el propósito de la investigación es determinar la relación del marketing mix de servicios con la satisfacción del cliente en jóvenes de 25 a 35. Las variables elegidas son: precio, producto, promoción, plaza, evidencia física, procesos y personas. Para ello, se realizó una investigación mixta. En el estudio cualitativo a través de un focus group de siete personas jóvenes entre 25 y 35 años, entrevistas a profundidad, las cuales fueron realizadas a un experto en marketing de servicios y dos dueñas de restaurantes de comida saludable; y, un estudio cuantitativo aplicando 130 encuestas al público objetivo. Asimismo, se llevó a cabo el análisis correlacional entre satisfacción y las diversas variables del marketing mix de servicios, por lo que se obtuvo como resultados que existe una relación entre la satisfacción del cliente con la variable ‘personas’ y ‘evidencia física’; por lo contrario, la variable ‘precios’ no presentó una relación entre la satisfacción. Finalmente, cabe destacar que la originalidad de la presente investigación se debe a que se estudia por primera vez el marketing mix de servicios en restaurantes de comida saludable dirigido a un público joven de nivel socioeconómico B de Lima Metropolitana. / The marketing mix of services has become an important role in healthy food restaurants since it allows them to differentiate themselves from their competitors. The purpose of the research is to find the relationship between the facilities mix of marking and customer satisfaction in young people from 25 to 35 years old. The chosen variables were price, product, promotion, place, physical evidence, processes, and people. The study used mixed research. A focus group was conducted to a group of seven young people between 25 and 35 years old. Moreover, in-depth interviews were carried out to a service marketing expert and two owners of healthy food restaurants. Finally, a questionnaire was answered by 130 people from the target audience. Likewise, the correlational analysis between satisfaction and the various variables of the marketing mix of services was carried out, so that there was obtained as a result that there is a relation between the satisfaction of the client with the variable 'persons' and 'physical evidence'; On the other hand, the variable 'prices' did not show a relationship between satisfaction. It is worth mentioning that for the first time, the marketing mix of services was studied in healthy food restaurants at a young audience of socioeconomic level B from Lima Metropolitan. / Trabajo de investigación

The aim is to develop an educational program with modifications for secondary schools with an emphasis on environmental theme "Healthy diet" based on the analysis of the role of school meals in the education of pupils and students to sustainable development and to the development of sustainable systems of production, distribution and consumption of food in the country. The theoretical part of the preparatory phase and the creation of an educational program with thematic blocks focusing on healthy eating and local food gathering was held and the study of educational and methodological materials, curricula system in the Czech Republic. The practical part includes a new tutorial called , designed for students of secondary schools and secondary vocational schools suited for environmental theme "Healthy Nutrition". This part further includes the evaluation and evaluation program usability in practice

This master thesis deals with three topics in the theoretical part. The first part focuses on project method at primary school education; in the second part the goals and output competences of a pupil at primary education according to Framework training programme for primary schools can be found. Finally a chapter about creativity in the subject "practical activities" and introduction to history of food culture in last centuries concludes the theoretical part. In the practical part ten projects that focus on the food preparations and culture in the teaching are created. These are intended for the fourth and fifth classes of primary schools. A part of it are also preparations of the meals, experience from realisation of some projects, advantages and disadvantages, reactions of pupils or formulations of more general recommendations for the use of original educational projects.

MAIA, Gisele Maria Isabel. Estudo dos aspectos tecnológicos e sensoriais do queijo de coalho com quitosana. 2013. 86 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrária, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 20013 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-09T12:02:05Z No. of bitstreams: 1 2013_dos_gmimaia.pdf: 1135221 bytes, checksum: ad25730030b18a728d2f44f94703f7f0 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-09T12:02:16Z (GMT) No. of bitstreams: 1 2013_dos_gmimaia.pdf: 1135221 bytes, checksum: ad25730030b18a728d2f44f94703f7f0 (MD5) / Made available in DSpace on 2016-06-09T12:02:16Z (GMT). No. of bitstreams: 1 2013_dos_gmimaia.pdf: 1135221 bytes, checksum: ad25730030b18a728d2f44f94703f7f0 (MD5) Previous issue date: 2013 / The need to develop new products that offer health benefits comes up with the growing trend towards healthy eating. Foods with dietary fiber and reduced fat stand in the preference of consumers who opt for more balanced diets. The objective of this research was to study the technological and sensory cheese curd produced with different concentrations of chitosan and processing. The biggest challenge was getting formulation of cheese curd that would comprise the functional properties of chitosan without altering the physico-chemical and sensory cheese. 20 formulations were developed cheese curd from five different chitosan concentrations (0, 2, 3, 4 and 6%) to be added to the mass of cheese, two kinds of lactic yeast used in the production (Yeast X: Lactobacilus casei Rhamnosus and yeast Y: Lactobacilus casei Rhamnosus + Lactococus lactis Lactis + Lactococcus lactis Cremoris) and two processing conditions (Process 1: inclusion of the processing and maturation and Process 2: inclusion of maturation step). The results allowed the selection of yeast lactic X, processing 1 and maximum of 3% chitosan to be added to the cheese mass. Then, samples were processed cheese with rennet addition of chitosan in concentrations of 0 (Q0QX2), 1,5 (Q1/2QX2) and 3% (Q3QX2), yeast produced with Lactobacilus casei Rhamnosus and aged for 14 days under refrigeration. The physico-chemical, microbiological and sensory properties of the samples Q0QX2, Q1/2QX2 And Q3QX2 were evaluated. The samples were classified as Q1/2QX2 light, and contain dietary fiber composition, whereas the framed sample was Q3QX2 as a fiber source, but no decrease in the fat content to be light. The samples under study were presented according to RDC No. 12 of ANVISA in microbiological tests. In the sensory tests, it was observed that the intention of purchase by the consumer preference and the cheese curd with chitosan decreased with increasing concentration of chitosan added to the cheese mass. The sample Q0QX2 (Control) and Q3QX2 obtained acceptance and rejection, respectively, 100% of the evaluated attributes, whereas the sample acceptance Q1/2QX2 presented in 83.33% of the attributes. Therefore, the sample presented Q1/2QX2 marketing potential due to attribute light, because it contains fibers in its present composition and sensory acceptance. / A necessidade de desenvolvimento de novos produtos que ofereçam benefícios à saúde surge com a crescente tendência a uma alimentação saudável. Alimentos com fibra alimentar e reduzido teor de gordura se destacam na preferência dos consumidores que optam por dietas mais equilibradas. O objetivo desta pesquisa foi estudar os aspectos tecnológicos e sensoriais do queijo de Coalho produzido com diferentes concentrações de quitosana e de processamentos. O maior desafio foi obter formulação de queijo de Coalho que agregasse as propriedades funcionais da quitosana sem alterar as características físico-químicas e sensorias do queijo. Foram desenvolvidas 20 formulações de queijo de Coalho a partir de cinco concentrações diferentes de quitosana (0, 2, 3, 4 e 6%) a ser adicionada à massa de queijo, de dois tipos de fermento lático utilizados na produção (Fermento X: Lactobacilus casei Rhamnosus e Fermento Y: Lactobacilus casei Rhamnosus + Lactococcus lactis Lactis + Lactococus lactis Cremoris) e de duas condições de processamento (Processamento 1: inclusão da etapa de maturação e Processamento 2: não inclusão da etapa de maturação). Os resultados obtidos permitiram selecionar o fermento lático X, o processamento 1 e limite máximo de 3% de quitosana a ser adicionada à massa de queijo. Em seguida, amostras de queijo de Coalho foram processadas com adição de quitosana nas concentrações de 0 (Q0QX2), 1,5 (Q1/2QX2) e 3% (Q3QX2); produzidas com fermento Lactobacilus casei Rhamnosus e maturadas por 14 dias sob refrigeração. As características físico-químicas, microbiológicas e sensoriais das amostras Q0QX2, Q1/2QX2 E Q3QX2 foram avaliadas. A amostra Q1/2QX2 foi classificada como light, além de conter fibra alimentar em sua composição; enquanto que a amostra Q3QX2 foi enquadrada como fonte de fibra, porém não teve redução no teor de gordura para ser light. As amostras em estudo apresentaram-se de acordo com a RDC N°12 da ANVISA em testes microbiológicos. Nos testes sensoriais, observou-se que a intenção de compra e a preferência dos consumidores pelo queijo de Coalho com quitosana decresceu com o aumento da concentração de quitosana adicionada à massa de queijo. A amostra Q0QX2 (Controle) e Q3QX2 obtiveram aceitação e rejeição, respectivamente, em 100% dos atributos avaliados; enquanto que a amostra Q1/2QX2 apresentou aceitação em 83,33% dos atributos. Portanto, a amostra Q1/2QX2 apresentou potencial de comercialização devido ao atributo light, por conter fibras em sua composição e apresentar aceitação sensorial.

Made available in DSpace on 2014-07-29T15:23:43Z (GMT). No. of bitstreams: 1 dissertacao Jovino Oliveira.pdf: 1706231 bytes, checksum: ac49340e6e4959ae44070a004c7a77d4 (MD5) Previous issue date: 2011-06-15 / The regular physical activity and healthy food choices are important lifestyle for the promotion of people s health, prevention and control of chronic non-communicable diseases (NCDs). In Brazil, these disorders affect specifically the adult and elderly population, but have their origins in childhood; its prevalence is common among children and adolescents who are frequently exposed to behavioral risk factors, such as physical inactivity and poor diet. This represents a big problem, because these factors are associated with most of NCDs such as cardiovascular disease, cancer, diabetes mellitus and chronic respiratory diseases. In this context the school is identified as adequate space for health promotion actions. In the eastern of Goiania, GO city, is developed, since 2007, the Healthy Living Project (HMP), prepared by the Eastern Health District of the Municipal Health Secretariat, approved and financed by the Ministry of Health. Their aim is to encourage, in communities school, practices that facilitate a healthy life, with emphasis on regular physical activity and healthy food choices. One problem identified is that the PSV was quantitatively assessed only once, when acted only in a school. Expanded its operations to 11 educational units, but had no other quantitative assessments. The aim of this study was to compare the frequency of physical activity and food choices of adolescents from Healthy Living Project (Intervention Group - IG), with habits of nonparticipants (control group - CG). It is a cross-sectional study in public schools in the Eastern Health District, Goiania, GO (8 schools in the GI and 2 in the GC). Sample of 911 adolescents aged 13 to 18 years. Comparative analysis was made using the Chi-square test. Results on physical activity found that most teenagers were inactive or insufficiently active (less than 300 min / week) in the proportion of 65.72% and 65.22% respectively in the Intervention and Control groups, no significant differences and higher prevalence in girls. About food choices, it was found that a little more than half, consuming health protective foods (beans, milk, fruits and vegetables) in 5 or more days a week, with 56.64% of GI and 50, 38% of CG (p = 0.373). So there were no differences between the schools of the GI and CG with regard to food choices and the frequency of physical activity. It is concluded that the PVS must be reassessed for a change of strategy, aimed at promoting positive health behaviors, which ultimately will contribute to the prevention of NCD, among them cardiovascular diseases. / A atividade física regular e as escolhas alimentares saudáveis são hábitos de vida importantes para a promoção da saúde das pessoas, prevenção e controle das doenças crônicas não transmissíveis (DCNT). No Brasil, estas doenças atingem marcadamente a população adulta e idosa, porém têm origem na infância, sendo comum sua prevalência entre crianças e adolescentes que, frequentemente, estão expostos a fatores de risco comportamentais, a exemplo da inatividade física e da alimentação inadequada. Este fato representa um grande problema, pois tais fatores estão associados à maioria das DCNT, como as cardiovasculares, o câncer, o diabetes mellitus e as doenças respiratórias crônicas. Neste contexto a escola é apontada como espaço adequado para ações de promoção da saúde. Na região leste da cidade de Goiânia/GO, é desenvolvido, desde 2007, o projeto Viver Saudável (PVS), elaborado pelo Distrito Sanitário Leste da Secretaria Municipal de Saúde, aprovado e financiado pelo Ministério da Saúde. Seu objetivo é estimular, em comunidades escolares, condutas que facilitem um VIVER SAUDÁVEL, com ênfase na atividade física regular e em escolhas alimentares saudáveis. Um problema identificado é que o PVS foi avaliado quantitativamente, uma única vez, quando atuava somente em uma escola. Expandiu sua atuação para 11 unidades educacionais, porém não teve outras avaliações quantitativas. O objetivo deste estudo foi comparar a frequência de atividade física e as escolhas alimentares de adolescentes do projeto Viver Saudável (Grupo Intervenção GI), com hábitos de não participantes (Grupo Controle GC). Trata-se de um estudo transversal realizado em escolas públicas do Distrito Sanitário Leste, Goiânia/GO (8 escolas do GI e 2 do GC). Amostra constituída por 911 adolescentes de 13 a 18 anos. Foram feitas análises comparativas utilizando o Teste Qui-quadrado de Pearson. Resultados acerca da atividade física identificaram que a maioria dos adolescentes eram inativos ou insuficientemente ativos (menos de 300 min/semana), na proporção de 65,72% e 65,22%, respectivamente nos Grupos Intervenção e Controle, sem diferenças significativas e com prevalência maior nas meninas. Sobre as escolhas alimentares, constatou-se que, um pouco mais da metade, consumiam alimentos protetores da saúde (feijão, leite, frutas, legumes e verduras) em 5 ou mais dias da semana, sendo 56,64% do GI e 50,38% do GC (p=0,373). Portanto não existiram diferenças entre as escolas do GI e do GC no que diz respeito às escolhas alimentares e à frequência de atividade física. Conclui-se que o PVS precisa ser reavaliado para mudança de estratégia, com vistas à promoção de comportamentos favoráveis à saúde, o que em última análise, irá contribuir para a prevenção das DCNT, dentre elas as cardiovasculares.

This Master's Thesis deals with the processing of a business plan in the hospitality industry, offering more fast food nutrition products. The concept reflects the trend in business today, which became the focus of consumers on a healthy and balanced diet. The aim is to create a business plan for fast and healthy meals offered to customers in a comfortable family home bistro-café and finally to evaluate its feasibility. The thesis is divided into three parts. The first part focuses on the theory, based on scientific literature. The content of the practical part is the description of the business plan, market, customers and competitors analysis. Based on the results of each analysis is then assembled a firm marketing strategy. The financial plan includes a realistic, optimistic and pessimistic version. The conclusion is then evaluated the business plan and its feasibility.

El presente proyecto se basa en la elaboración de barras nutricionales a base de cereales andinos con espirulina ya que estos poseen un alto valor nutricional y pueden ayudar a combatir la malnutrición o enfermedades relacionadas a ello en niños en pleno desarrollo y crecimiento, por lo cual se realizó una investigación sobre este problema latente en nuestro país. La espirulina es uno de los principales insumos dentro de la elaboración de nuestro producto ya que aportan positivamente al desarrollo pleno tanto físico como cognitivo de los niños gracias a sus múltiples beneficios nutricionales como minerales Hierro, calcio, potasio, zinc, vitaminas A, B1, B2 y C, proteínas, ácidos grasos como omega 3 y 5, además de crear el sentir de saciedad al consumir pequeñas dosis en los alimentos. En la actualidad no existen productos similares que están dirigidos a los niños de entre 5 a 11 años con estas propiedades y es por ello que los padres de familia buscan sustitutos nutricionales que en su mayoría no contienen las cantidades para aportar a la formación saludable de sus hijos. / The present project is based on the elaboration of nutritional bars based on Andean cereals with spirulina since these have a high nutritional value and can help to combat malnutrition or related diseases in children in full development and growth, for which reason carried out an investigation on this latent problem in our country. Spirulina is one of the main inputs in the elaboration of our product since it contributes positively to the full physical and cognitive development of children thanks to its multiple nutritional benefits such as minerals Iron, calcium, potassium, zinc, vitamins A, B1, B2 and C, proteins, fatty acids such as omega 3 and 5, in addition to creating the feeling of satiety when consuming small doses in food. Currently there are no similar products that are aimed at children between 5 to 11 years old with these properties and that is why parents are looking for nutritional substitutes that mostly do not contain the amounts to contribute to the healthy formation of their children. children. / Trabajo de investigación

The thesis is a proposal of the business plan for the SANDDORN Company Ltd., which will deal the growing sea-buckthorn, processing and subsequent sale of products produced from it. The company intends to enter the health food market, with specialization in the production of organic food. The thesis consists of several parts, where you can find the presumptions of the enterprise success, financial planning, and design of sequential steps for the implementation of the company.

This thesis deals with the business plan for starting a new small business specializing in healthy lifestyle that would fill a gap in the market. The goal is to start operating business entity, analyze competition, state marketing strategy and focus on the target group of customers, but also to evaluate the company from a financial point of view.