La relation entre le système éducatif et le monde de l’entreprise a souvent suscité des questionnements et des remises en cause des uns et des autres et cela depuis le Moyen-âge étant donné que le milieu professionnel évolue plus rapidement en fonction des paramètres économiques, sociaux et culturels que l’éducation scolaire ne peut le faire. Or, les élèves sont au centre de cette tension puisqu’ils poursuivent un apprentissage scolaire dans l’objectif de s’insérer dans la vie professionnelle.Pour mieux appréhender cette problématique, cette recherche s’est penchée sur l’influence des apprentissages scolaires et sur les besoins des métiers dans la branche de la restauration, filière nommée « technologie culinaire » auprès d’élèves d’un lycée professionnel.Trois axes de recherche ont été établis : la relation entre les compétences professionnelles déclarées par le Ministère de l'éducation nationale (MEN) et les besoins des métiers de la restauration, le processus d’apprentissage en travaux pratiques (TP) au cours de la formation professionnelle initiale et l’acquisition des compétences par les élèves puis le lien entre l’orientation scolaire et l’insertion dans la vie professionnelle.Ces trois champs d’investigation ont été menés auprès d’un échantillon composé d’élèves, d’enseignants et de restaurateurs de la région Rhône-Alpes à travers un questionnaire, des observations sur le terrain et des entretiens. L’objectif étant de confronter les avis afin de questionner le processus d’apprentissage permettant une meilleure insertion professionnelle. / The relationship between education and the business world has often been questioned and challenged on either part and that since the Middle Ages as the workplace evolves more rapidly taking into consideration the economic, social and cultural parameters of the time than school education can. However, students are at the heart of this interaction as they engage in academic learning with the aim to enter the job market later.To better understand this problem, this research focused on the interaction between academic learning and the needs of the food industry, particularly the catering branch involving students from a vocational school currently engaged in developing their culinary skills. Three areas of research have been established: the relationship between the skills required by the MEN and the needs of the catering business, the learning process in workshops during the first stages of training and the acquisition of skills by students and thirdly the interaction between counseling and entering professional life.These three areas of investigation were conducted with a sample of students, teachers and restaurateurs in the Rhône-Alpes region through a questionnaire, field observations and interviews. The objective was to compare the opinions questioning the learning process for better employability.

The diploma thesis deals with the issue of catering of employees, three selected workplaces, with regard to the job position, the way of meals and also the possible health problems related to the performance of their work. The aim of this diploma thesis is to find out whether there is an influence of the working environment on employees' meals, as well as how eating habits reflect their health status during working hours. The theoretical part deals with health issues, the Health 2020 program and also with procedures to protect and prevent disease. The practical part analyzes and evaluates the data obtained through the questionnaire survey among the three selected workplaces. It is clear from the questionnaire survey that the position affects not only the way of eating, but also the possible health problems. KEYWORDS Health, Health 2020 Program, Health Protection, Employees, Questionnaire Surveys, Chronic Diseases, Workplace Relations, Catering

This diploma thesis deals with financial analysis of EUREST Company which provides contract catering in Slovakia. The goal of this thesis is to consider the financial situation and financial health of this company. This goal is reached by financial statements analysis, common indexes, using models for predicting bankruptcy or rating financial health, and by comparison with a company providing the same type of services in Czech market.

Thesis (M.Sc.)--University of Hong Kong, 1998. / Includes bibliographical references (leaf 61-62) Also available in print.

Thesis (M.Tech.: Office Management and Technology)-Durban University of Technology, 2005 xv, 129 leaves / The Constitution contains the Bill of Rights, one that is regarded as the corner-stone of democracy, as it enshrines the rights of all people and affirms the democratic values of human dignity, equality and freedom. Section 9(1) provides for the promotion of a society in which diversity of identity is respected and protected. The Employment Equity Act 55 of 1998, stipulates that designated employers implement affirmative action, thereby compelling organizations to eradicate all forms of discrimination in organizational processes and procedures. With such legal measures put in place (Promotion of the Equality Act) acceptance and change within organisations has to be accelerated. The purpose of this study is to explore workplace discrimination against trainees within the Hotel and Catering industries. Workplace discrimination is against human rights and can become a legal violation of Labour laws. Although preventative policies are in place, this study would illuminate the extent to which discrimination occurs, how it has manifested itself, and how students would be affected by this discrimination.

Thesis (M. Sc.)--University of Hong Kong, 1998. / Includes bibliographical references (leaf 61-62).

The thesis is focused on the description of the company, its organizational structure and finance companies. There are also described each of the posts leading employees, their competencies and powers. The paper also analyzed the various processes taking place in the hotel facilities and there is value out of these processes.

Quality of life and health from the perspective of secondary school pupils Bc. Michal Parkán Abstract This work is focused on the system of values of adolescents. The theoretical part describes the basic concepts and terminology related to the topic of this work: education and educational process, most influential factors in the upbringing of children and adolescents regarding their health: family and school. Expressions like quality of life and health and healthy lifestyle are also described as well as the system of values of adolescents. The practical part is realized through the research of students' relationship to health, which reveals their habits in terms of healthy lifestyle and value system in a sample of secondary school students. The questionnaire includes 13 questions focused on the research problems related to the topic of this work. The conclusion summarizes the most important findings of the research. Key words determinants of health, value system, quality of health, educational process, health, healthy lifestyle

The aim of this Master's thesis is to analyze communication activities of the Domácí těstoviny bistro and subsequently on the basis of the analysis to propose and implement a new communication strategy leading primarily to increase awareness of the potential customers and build loyalty of the existing customers. This Master's thesis consists of theoretical and practical part. The theoretical part focuses on service marketing (specifically catering services) and the importance of marketing management and planning for small and medium businesses. It also focuses on analysis of the current situation, marketing research and marketing communication. The practical part includes performances of the Domácí těstoviny bistro, the application of the analysis of the current situation and evaluation information from primary and secondary research. The most important, final part of the Master's thesis is to proposal, implementation and evaluation of the communication strategy of the Domácí těstoviny bistro.

Diploma thesis processes project documentation of a pension using for public accomo-dation and catering. Pension consists of 2 objects – restauration, accommodation. A restauration is designed for 66 guests. A part of the object is a flat for a family of four. It is a single-storey building which is basement and has an attic.The object has rectengular shape, saddle roof and the part of the object is a tercce. The second object uses for accommodation and has a capacity of 36 beds. It is a single-storey building with an attic. The object has rectengular shape and saddle roof. A pension is situated in Perknov which is one of the parts of Havlíčkův Brod. It uses for year-round occupancy. It’s a brick building made of ceramic system. The object is located in slightly hilly terrain from north to south.