Economics of sport is not an extensively well covered subject in Sweden and the purpose of this study is to examine the impact of professional sport on the local economy, and also shed some light on the situation of this subject in Sweden. Seven municipalities housing a professional hockey team and seven municipalities without any hockey team was compared and analysed to view any differ-ence of two sets of local economies. The finding was that professional sport has no effect on the number of workers in the restaurant sector. This sector act as an indicator on how the local economy was affected. Therefore, the local government should not motivate investments and subsidies aimed at profes-sional sport with the promises that it will increase income and job in the municipalities.

Made available in DSpace on 2014-12-17T13:53:14Z (GMT). No. of bitstreams: 1 LeilianneMTS.pdf: 498770 bytes, checksum: 9a69f48a0852574bb3aeb57c00b29ec5 (MD5) Previous issue date: 2007-10-05 / The present study seeks to describe the features and peculiarities of the relationship between organizational culture and the quality of tourism services, specifically in the restaurant sector, attempting to contribute toward maintaining the tourism sector of the city of Natal/RN. Thus, a descriptive and correlational study, with qualitative and quantitative approaches, of thirty-seven restaurants that are located in areas that compose the tourism corridor of Natal was undertaken. To collect the quantitative dada, the Organizational Culture Evaluation instrument of Cameron and Quinn (2006) was applied and the SERVPERF instrument of Cronin and Taylor (1992) was used to measure the quality of the services. The results suggest that the Clan and Innovation Cultures are associated with better levels of quality of services than those of the Market and Hierarchy Cultures. The relationships that were identified in this study are consistent with results found in other studies and the information reported here can serve as a basis for managers of the restaurant sector to reach excellence in their services, satisfying their customers and contributing to maintaining the tourism sector / O presente trabalho visa a descrever as caracter?sticas e peculiaridades da rela??o entre cultura organizacional e qualidade dos servi?os tur?sticos, especificamente no setor de restaurantes, na tentativa de contribuir para a manuten??o da atividade tur?stica na cidade de Natal/RN. Para tanto, realizou-se um estudo descritivo e correlacional, com uma abordagem quali-quantitativa, em trinta e sete restaurantes localizados nas ?reas que comp?em o corredor tur?stico de Natal. Para coletar os dados quantitativos da pesquisa, utilizaram-se o Instrumento de Avalia??o da Cultura Organizacional de Cameron e Quinn (2006) e o instrumento SERVPERF de mensura??o da qualidade dos servi?os, de Cronin e Taylor (1992). Os resultados sugerem que as Culturas Cl? e Inovativa, est?o associadas a melhores n?veis de qualidade dos servi?os que as Culturas Mercado e Hier?rquica. As rela??es identificadas neste estudo s?o consistentes com os resultados encontrados em outros trabalhos e as informa??es aqui postas podem servir de base para que os gestores de empreendimentos do setor de restaurantes consigam atingir a excel?ncia de seus servi?os, satisfazendo seus clientes e contribuindo para a manuten??o da atividade tur?stica

<p> </p><p>English abstract</p><p> </p><p> </p><p>The culture of hotel and restaurant work.</p><p>Dangerous for apprentices and students?</p><p>The study is based on a survey targeting 50 teachers at chef schools with good geographic distribution of 9 schools. Teachers answer questions on bullying and sexual harassment in the hotel and restaurant sector, and students practice shock in the meeting with the industry. Students face a hard and tough environment where it is expected that it will suffer a great deal of harassment and degrading treatment as part of a tradition. There seems to be a general but erroneous belief that the professional climate has improved. The study shows that this is not the case. The respondents replied that bullying is common in the industry, and 92% of vocational teachers indicated that students are affected by a practice shock. The study shows that the industry climate has to be tough, but it is stated at the same time be too tough. Schools management lacks understanding and insight into the unique professional culture that prevails.</p><p>Keywords: Culture, hotel and restaurant sector, bullying, harassment, students, apprentices, traineeships shock, outsourced public school</p><p> </p> / <p> </p><p>Sammanfattning</p><p> </p><p>Yrkeskulturen  i hotell och restaurangbranschen.</p><p>En fara för lärlingar och elever?</p><p> </p><p>Studien grundar sig  på en enkätundersökning riktad mot 50 yrkeslärare med god geografisk spridning på 9 skolor. Lärarna svarar på frågor om  mobbning och sexuella trakasserier i hotell och restaurangbranschen samt elevernas praktikchock i mötet med branschen. Eleverna står inför en hård och tuff miljö där det förväntas att man skall utstå mycket mobbning och kränkande behandling som en del av en tradition. Det tycks råda en allmän men felaktig uppfattning om att branschklimatet blivit bättre, studien visar att så inte är fallet. De tillfrågade yrkeslärarna svarade att mobbing är vanligt förekommande i branschen och 92% av yrkeslärarna uppger att elever drabbas av en praktikchock. Studien visar att  branschklimatet måste vara tufft men det uppges samtidigt vara  allt för tufft. Skolornas ledning saknar förståelse och insikt i den särpräglade branschkulturen som råder.</p><p> </p><p>Nyckelord: Branschkultur, restaurangbranschen, mobbing, kränkande behandling, elever, lärlingar, praktikchock, skolentreprenad  </p>

English abstract     The culture of hotel and restaurant work. Dangerous for apprentices and students? The study is based on a survey targeting 50 teachers at chef schools with good geographic distribution of 9 schools. Teachers answer questions on bullying and sexual harassment in the hotel and restaurant sector, and students practice shock in the meeting with the industry. Students face a hard and tough environment where it is expected that it will suffer a great deal of harassment and degrading treatment as part of a tradition. There seems to be a general but erroneous belief that the professional climate has improved. The study shows that this is not the case. The respondents replied that bullying is common in the industry, and 92% of vocational teachers indicated that students are affected by a practice shock. The study shows that the industry climate has to be tough, but it is stated at the same time be too tough. Schools management lacks understanding and insight into the unique professional culture that prevails. Keywords: Culture, hotel and restaurant sector, bullying, harassment, students, apprentices, traineeships shock, outsourced public school / Sammanfattning   Yrkeskulturen  i hotell och restaurangbranschen. En fara för lärlingar och elever?   Studien grundar sig  på en enkätundersökning riktad mot 50 yrkeslärare med god geografisk spridning på 9 skolor. Lärarna svarar på frågor om  mobbning och sexuella trakasserier i hotell och restaurangbranschen samt elevernas praktikchock i mötet med branschen. Eleverna står inför en hård och tuff miljö där det förväntas att man skall utstå mycket mobbning och kränkande behandling som en del av en tradition. Det tycks råda en allmän men felaktig uppfattning om att branschklimatet blivit bättre, studien visar att så inte är fallet. De tillfrågade yrkeslärarna svarade att mobbing är vanligt förekommande i branschen och 92% av yrkeslärarna uppger att elever drabbas av en praktikchock. Studien visar att  branschklimatet måste vara tufft men det uppges samtidigt vara  allt för tufft. Skolornas ledning saknar förståelse och insikt i den särpräglade branschkulturen som råder.   Nyckelord: Branschkultur, restaurangbranschen, mobbing, kränkande behandling, elever, lärlingar, praktikchock, skolentreprenad