Magistro baigiamajame darbe nagrinėjamas vartotojų požiūris į viešojo maitinimo paslaugas teikiančių įmonių lojalumo programas. Teorinėje dalyje nagrinėjama lojalumo kūrimo procesai, pritraukimo ir išlaikymo strategijos, vertinimas bei lojalumą skatinančios priemonės. Tyrimas vartotojų požiūris į lojalumo programas viešojo maitinimo įstaigose atliekamas anketine apklausa visoje Lietuvoje. Tyrimu siekiama nustatyti kokios lojalumo programos labiausiai skatina vartotojų lojalumą. Tyrimo metu nustatyta, kad vartotojų lojalumą labiausiai skatina nuolaidų kortelės. Analizuojant apklaustųjų anketos atsakymus paaiškėjo, kad dažniausia respondentai lankosi tik tuose maitinimo įstaigose, kuriuose gauna nuolaidą, tačiau vis dėl to paaiškėjo, kad renkantis maitinimo įstaigą svarbiausias aspektas yra patiekalų ir gėrimų skonis taip pat respondentams svarbu ir geras aptarnavimas. / Master's thesis examined consumer attitudes to the catering services, a loyalty program. The theoretical part deals with loyalty building processes, attraction and retention strategies, and evaluation of loyalty and incentive schemes. The survey of consumer attitudes to loyalty programs, catering facilities and carried out the survey with an online survey in Lithuania. The study aims to determine what the most loyalty programs encourage consumer loyalty. The study found that consumer loyalty is mainly driven by discount cards. The analysis of the respondents replies to the questionnaire showed that respondents usually visit only those food establishments that receive the discount, but nevertheless shows that the choice of catering is the most important aspect of food and drinks taste as well as the respondents and the importance of good service.

Baigiamojo magistro darbo tema – „Aptarnavimo sferos (viešojo maitinimo) darbuotojų ir klientų požiūrių į elgesio kultūrą ir etiketą analizė“. Darbe nagrinėjami aptarnavimo sferos (viešojo maitinimo) darbuotojų požiūriai į tuose pačiuose restoranuose dirbančių darbuotojų elgesio kultūrą ir etiketą bei klientų, besilankančių konkrečiuose restoranuose, požiūriai į juose dirbančių darbuotojų elgesio kultūrą ir etiketą. Aptarnavimo sferos (viešojo maitinimo įstaigų: restoranų) darbuotojų ir klientų požiūriai į tuos pačius veiksnius (darbuotojų elgesį, laikyseną, kalbėjimą, išvaizdą, bendrą restoranų aplinką) nesutampa, todėl nagrinėjama, kurios elgesio kultūros ir etiketo taisyklės yra svarbiausios aptarnaujančiam darbuotojui, o kurios – aptarnaujamam klientui. Pirmoje baigiamojo darbo dėstymo dalyje „Elgesio kultūros, etiketo ir kokybės vadybos sąveika“ dalyje atlikta lyginamoji elgesio kultūros, etiketo, etikos ir protokolo sąvokų analizė, kuri parodė esminius šių sąvokų panašumus ir skirtumus, bei atskleista kokybės vadybos sąsaja su elgesio kultūra ir etiketu. Antroje dalyje „Viešojo maitinimo įstaigų (restoranų) darbuotojų elgesio kultūra ir etiketas“ išanalizuota darbuotojų elgesio kultūrą formuojantys veiksniai, taip atskleidžiamas reikšmingas aptarnaujančio personalo vaidmuo restorane. Trečioje praktinėje dalyje „Viešojo maitinimo (restoranų) darbuotojų (aptarnaujančio personalo) ir klientų požiūriai į elgesio kultūrą ir etiketą“ atliktos aptarnavimo sferos (viešojo... [toliau žr. visą tekstą] / The subject matter of this Master’s thesis is „An analysis of the attitude towards the behaviour and etiquette of the service sector (public catering companies) employees and clients“. The paper deals with the service sector (public catering) employees’ attitude towards the behaviour and etiquette demonstrated by the employees working at the same restaurants, and with the attitude of the clients who visit specific restaurants towards the behaviour and etiquette demonstrated by the restaurant staff. The attitude of the service sector (public catering companies) employees and clients towards the same factors (employee behaviour, manners, way of speaking, appearance, and the overall atmosphere of the restaurant) is different; therefore, an analysis of which behaviour and etiquette rules are the most important for the employees providing services and for the clients receiving such services was undertaken. Section one of the final thesis titled „Liaison of behaviour, etiquette and quality management“ contains a comparative analysis of the concepts of behaviour, etiquette, ethics and protocol, which revealed considerable similarities and differences between the above-mentioned concepts, and relevation of liaison of quality management with behaviour and etiquette. Section two titled „Behaviour and etiquette of the public catering companies (restaurants) staff“ contains an analysis of the factors determining the employee behaviour, and the important role of the employees providing... [to full text]

I studied the practical problems of agricultural products supply to selected catering facilities. The theoretical part describes the development of public catering, catering services and their classification. The chapter concerning the institutional catering systems focuses on the school and university catering facilities, including the recent legislative. The empirical part of the thesis was conducted using two approaches. In the qualitative part, I asked the directors of selected catering facilities several questions to find the potential differences between those facilities. Concurrently, I ran also a quantitative research using the questionnaires. This research targeted the exact demands of the boarders.

Provision of meat to public catering canteens in Sweden is done through public procurement processes according to the Law of Public Procurement. However, due to the lack of a harmonized assessment standard and policy for communication throughout the supply chain, there is no animal welfare certification or label that contracting authorities can use to verify animal welfare friendly meat, in order to verify that the meat they purchase comes from reliable sources. My question is; is there a future in which animal welfare friendly meat is provided as the norm, to consumers at public canteens? To answer this question, the aim of this thesis was to identify a feasible way for Swedish wholesale dealers who provide food to the public sector, to implement meat originating from a source where animal-based assessments have been made according to the Welfare Quality® project. The findings showed that the top four critical elements to consider for an animal welfare friendly future are: 1. The consciousness and attitude by each stakeholder – a positive attitude among not only supply chain actors but also among the decision makers eases the process to bring animal welfare friendly meat. 2. The local political vision - in order for contracting authorities to work proactively towards bringing animal welfare friendly meat the political vision is fundamental. 3. A united legislation on animal welfare friendly systems in EU - based upon an animal-based assessment standard. 4. The Law of Public Procurement and its stance on an animal welfare friendly production – the requirements that can be set from an animal-based assessment system needs to be compatible with the Law of Public Procurement. Further research on the specific findings is recommended in order to deeper evaluate the needs to implement animal welfare friendly meat to Swedish public catering canteens.

Šiame darbe pirmą kartą Lietuvoje kompleksiškai vertinami visuomeninio maitinimo įmonių darbuotojų darbo sąlygos, psichosocialiniai veiksniai bei sveikata. Šis tyrimas galėtų atkreipti atsakingų institucijų dėmesį į sveikatos nusiskundimus susijusius su sveikatos riziką, kurią įtakoja ergonominės, higieninės ir psichosocialinės sąlygos. Tai įgalintų laiku užkirsti kelią profesinių ir neprofesinių ligų išsivystymui. Darbo tikslas - ištirti Kauno miesto visuomeninio maitinimo įmonių darbuotojų (padavėjų, barmenų) darbo sąlygas, veikiančius psichosocialinius veiksnius bei nusiskundimus sveikata, pasiūlyti priemones sveikatos pakenkimų prevencijai. Tyrimo metodika. Tyrimas atliktas 2006 metų birželio – rugpjūčio mėnesiais. Atsitiktine tvarka buvo atrinkta 15 Kauno miesto didžiųjų viešojo maitinimo įmonių. Anoniminės anketinės apklausos būdu ištirta 200 darbuotojų. Atsako dažnis buvo 79,1 proc. Duomenims rinkti buvo naudojami standartizuoto tipo ir negatyvaus elgesio darbe klausimynai. Statistiniams ryšiams įvertinti buvo naudojamas SPSS 12 statistinis paketas. Rezultatai. 67,5 proc. respondentų nurodo, kad jų darbo aplinka yra triukšminga. Viešojo maitinimo įmonių darbuotojai po darbo jaučia fizinį (97,5 proc.) ir psichologinį (93 proc.) nuovargį. 9,5 proc. apklaustųjų patiria psichologinį terorą, 14,0 proc. patiria stresą savo darbo vietoje. Išvados. Respondentai po darbo jaučia fizinį ir psichologinį nuovargį. Viešojo maitinimo įmonių darbuotojai (tiek vyrai, tiek moterys)... [toliau žr. visą tekstą] / This work first time in Lithuania fully analyses working conditions, psychosocial factors and health of public catering companies’ employees. This research should pay attention of responsible institutions to health complaints, involving health risk, which result from ergonomic, hygienic and psychosocial conditions. It could prevent development of professional and non professional diseases. Aim of the study. Analyze working conditions of Kaunas public catering employees (waiters, bartenders), acting psychosocial factors and health complaints; suggest prevention means to health disorders. Methods. The research was carried out in June - August, 2006. 15 public catering companies in Kaunas were randomly chosen. 200 employees were given anonymous questionnaires. Answer response was 79,1 %. We used standard and negative behavior in the work questionnaires to collect the data. To estimate statistical relations we used SPSS 12 statistical packet. Results. 67,5 % of the respondents claim, they have noisy working conditions. Employees of public catering companies feel physical (97,5 %) and psychological (93 %) tiredness. 9,5 % of respondents feel psychological terror, 14,0 % feels stress in their working place. Conclusions. Respondents feel physical and psychological tiredness after work. Employees of public catering companies (both men and women) averagely smoke and use alcohol more often than population in Lithuania. Main health problems are-short sight, headache, cough, sore... [to full text]

The relevance of the research topic is due to the fact that a properly developed business plan of an enterprise allows you to plan and optimize resources for obtaining the best financial result. You can not get a stable success in small business without proper planning of activities, continuous monitoring and analysis of information about the state of target markets, the position of the most formidable competitors and about their own prospects and growth opportunities. The purpose of the Master thesis is to carry out market analysis and create a draft business plan for the formation of a new small business in the field of catering. The object of the study is the catering company LLC «Catering +», Ekaterinburg. The subject of research is the process of business planning in the process of creating a new small business organization in the field of public catering. In the course of the master’s thesis, all the tasks were accomplished and the goal of the work was achieved. In the course of theoretical and practical research, issues of increasing economic efficiency were raised, project summaries, marketing and financial plans were developed. A profit and loss plan was drawn up, as well as an analysis of relevant measures was carried out in order to reduce the payback period of the project. / Актуальность темы исследования обусловлена тем, что правильно разработанный бизнес-план предприятия позволяет спланировать и оптимизировать ресурсы для получения наилучшего финансового результата. Нельзя получить стабильный успех в малом бизнесе без правильного планирования деятельности, постоянного мониторинга и анализа информации о состоянии целевых рынков, положении самых грозных конкурентов и о собственных перспективах и возможностях роста. Целью Магистерской диссертации является выполнение анализа рынка и создание проекта бизнес-плана по образованию новой компании малого бизнеса в сфере общественного питания. Объектом исследования является кейтеринговая компания ООО «Кейтеринг+» г. Екатеринбург. Предметом исследования является процесс бизнес–планирования в процессе создания новой организации малого бизнеса в сфере общественного питания. В ходе выполнения магистерской диссертации были выполнены все поставленные задачи и достигнута цель работы. В ходе теоретического и практического исследования затронуты вопросы повышения экономической эффективности, разработаны резюме проекта, маркетинговый и финансовый планы. Составлен план прибылей и убытков, а также проведен анализ соответствующих мероприятий, с целью уменьшения срока окупаемости проекта.

В исследовании анализируются потребительские предпочтения, мотивы посещения заведений общественного питания, факторы, влияющие на выбор заведений, – личностные, культурные, социальные, экономические, маркетинговые. Исследование актуально в условиях роста урбанизации и изменения образа жизни городских жителей, что увеличивает важность понимания их предпочтений для эффективного маркетинга и управления предприятиями общественного питания. Эмпирическая база исследования включает результаты онлайн-опроса горожан и экспертных интервью с фуд-блогерами и владельцами заведений. Исследование выявило, что ключевыми факторами выбора заведений общественного питания являются качество еды, обслуживание и атмосфера заведений. Основные мотивы посещения заведений общественного питания – социальные взаимодействия и желание попробовать что-то новое. Практическая значимость работы заключается в разработке рекомендаций по улучшению маркетинговых стратегий и повышению уровня удовлетворенности клиентов. Результаты исследования могут быть использованы рестораторами для оптимизации работы и адаптации к меняющимся потребительским предпочтениям. / The author analyzes consumer preferences, motives for visiting public catering establishments, factors influencing the choice of establishments – personal, cultural, social, economic, and marketing. The study is relevant in the context of increasing urbanization and changing lifestyles of urban residents, which increases the importance of understanding their preferences for effective marketing and management of public catering enterprises. The empirical base of the study includes the results of an online survey of citizens and expert interviews with food bloggers and establishment owners. The study found that the key factors in choosing catering establishments are the quality of food, service and atmosphere of the establishments. The main motives for visiting catering establishments are social interactions and the desire to try something new. The practical significance of the study lies in the development of recommendations to improve marketing strategies and increase customer satisfaction. The results of the study can be used by restaurateurs to optimize their work and adapt to changing consumer preferences.