Purpose: the aim of this study is to investigate the relation between audience experience and the success factors of dinner shows. Due to many possible aspects of dinner shows, as part of the audience experience, current study focuses on three concepts - the show, the interaction, and the dinner . The success factors and audience attendance were researched to give the entire study context and are relevant to answer the research questions. Methodology: an approach that can be characterised through an exploratory and abductive nature is used, based on primary data, which results in qualitative data. Interviews were conducted with experts from different companies or shows, different countries (the Netherlands, Ireland, or Sweden) and different point of views (audience member, performer, or manager). Additionally, observations were made at one of the shows studied. Results & Conclusions: the main findings are categorised into three parts: the audience experience (1), the success factors (2), and audience attendance (3). The type of show has no significant influence on the audience experience. Active participation and the quality of the food are recognised as important regarding audience experience at dinner shows. Success factors for dinner shows are: the show, the service, the servicescape and other surroundings, and the interaction between performers and the audience. Audience attendance is broad in terms of age, gender, ethnic background, and social class. Suggestions for further research: further studies are needed to understand the relationship between audience experience and success factors for dinner shows, especially regarding the experience during and after the dinner show. Moreover, other concepts in dinner shows - such as the service/staff and surroundings - are suggestions for further research, as these have been recognised as success factors of such shows. Contributions: the concept of dinner shows has not been much studied. Especially the audience experience, dinner experience, and success factors combined is not to be found in existing literature. The results of this study provide a starting point for further academic investigation regarding success factors and audience experience in dinner shows. The outcome of this study assists managers in working effectively towards performance improvements, regarding positive audience experience and success factors in dinner shows. Limitations: the limited number of interviewees affects the possibility to generalise findings.

Objective: To compare the fruit, vegetable, and sugar sweetened beverage intake of college students who do and do not participate in dinner groups. Also, to determine if dinner group participation affects college students' perception of their overall health and adequacy of their fruit and vegetable intake. Design: A quantitative study of college students' fruit, vegetable, and sugar sweetened beverage intake through a one-time online survey. Setting: The survey was accessed via the internet at the time and place of students' convenience. Participants: A sample of 10,000 students was randomly selected from Brigham Young University's population of single students. 3,651 responded (a 37% response rate), but only 548 met our requirements and completed the survey. Sixty-one percent were female, 39% were male. Subgroups included students not belonging to a dinner group (n=243), students who met with a dinner group 1-3 times per week (n=167), and students who met with a dinner group 4 or more times per week (n=138).Main Outcome Measure(s): The independent variable measured was dinner group membership. Food intakes and perceptions were dependent variables. Food intakes were collected using adapted Behavior Risk Factor Surveillance System recall questions. Perceptions were reported on a 1-5 Likert rating scale. Analysis: Post-hoc Tukey-Kramer adjustments were made to analysis of variance comparing intake and perception means. Statistical significance was set at p <0.05. Results: Prevalence of dinner group membership was 13%. Dinner group members drank significantly less soda than non-dinner group members (p=0.03). Intakes of fruits and vegetables did not differ between subgroups. Students' perception of the adequacy of their fruit and vegetable intake was aligned with their actual intake (p=0.0001); students who ate fewer cups rated their intake as poor more frequently than students who ate more cups. Dinner group members perceived better overall health and improved intake of fruit and vegetables from their participation in dinner groups. Conclusions: Though dinner group membership does not appear to affect fruit and vegetable intake, benefits were seen in reduced sugar sweetened beverage consumption. Further research may be warranted to examine other nutritional factors associated with dinner group membership as dinner groups may provide a unique opportunity for nutrition education and interventions and may provide more long term benefits than short term.

Die vorliegende Arbeit beschäftigt sich mit der Konzeption einer prototypischen Softwarelösung, welche durch die Integration von Geodaten ein Planungssystem zur Routenfindung zwischen verschiedenen hintereinander stattfindenden Veranstaltungsorten ermöglicht. Der konkrete Anwendungsfall ist das „Dinner-Hopping“.

Demenssjukdomar drabbar i allt högre grad en åldrande population. Med dettaföljer ett antal komplikationer och problemskapande beteenden som påverkaromvårdnaden. Syftet var att undersöka på vilket sätt olika typer av musik kan haen positiv effekt på demenspatienter och därmed underlätta och förbättraomvårdnadsarbetet. Metoden som valdes var en litteraturstudie. Som teoretiskreferensram valdes Katie Erikssons omvårdnadsteori. Analysen resulterade iföljande teman: Effekten av musik vid agiterade beteenden hos demenspatienter,musikens form i omvårdnaden av demenspatienter och musikens effekter vidmåltidssituationer. Resultatet visade att musik kan ha positiv effekt på agiteradebeteenden samt underlätta för födointag vid måltidssituationer. Bäst effekt harmusik som framförs live. Musiken bör också vara anpassad efter varje individsenskilda smak och resultatet bör utvärderas i varje enskilt fall. I diskussionenkonkluderades det bland annat att musik kan antas förbättra välbefinnandet hospatienter med demenssjukdom och därmed underlätta såväl omvårdnadsarbetet förvårdaren som välbefinnandet för patienten. / Dementia afflicts increasing numbers of an aging population. A number ofcomplications follows, such as different unwanted behaviours that affect thequality of care. The aim was to investigate in which way different types of musicmight have positive effects on patients suffering from dementia, and therebysimplify and improve caring. The chosen method was a literature review. Thechosen theoretical frame of reference was Katie Eriksson´s theory of caring. Theanalysis resulted in three themes: The effect of music with agitated behaviours onpatients suffering from dementia, the type of music in caring of patients sufferingfrom dementia and a theme concerning the effects of music in mealtime situations.The results revealed that music might have a positive effect on agitatedbehaviours and also on food intake in dinner situations. Music that is performedlive has the best effect. The music should be suited according to each individual’sspecific musical preference and each result should be evaluated separately. In thediscussion has been concluded that music can be assumed to increase thewellbeing of patients suffering from dementia and thereby improve caring.

Judy Chicago’s art installation The Dinner Party celebrates historical women and theirachievements, and is considered one of the first epic feminist art pieces. Although The Dinner Party’s huge popularity, Judy Chicago received a lot of criticism regarding her feministagenda and her choices about which women are included in The Dinner Party and how theyare portrayed. The aim of this essay is to explore how The Dinner Party was received in thesecond wave of feminism that it was produced during, what it has meant for the feministmovement and for feminist art through a historical background, contextualize and nuance thecriticism, while also analyzing whether The Dinner Party would still be considered asfeminist art in today’s modern society. The essay is also focused on the symbolism in the artinstallation, the ceramics and the crafts, with help from Roland Barthes method for semioticimage analysis.

Incidental bycatch in gillnets is a substantial threat to small cetaceans. Using Acoustic Deterrent Devices, “pingers”, have successfully reduced bycatch of harbour porpoises in gillnets. However, seals can use pingers as “dinner-bells” to easier find gillnets in order to raid and destroy them, further aggravating the existing conflicts between seals and coastal fisheries. Therefore, in the present study, the efficiency of two alleged “seal-safe” pingers, an experimental Banana pinger “SSB” and a Future Oceans F70 pinger “FO”, in deterring harbour porpoises from the vicinity of gillnets and thereby reducing bycatch in commercial gillnet fisheries, was tested. This was done by deploying click detectors, “C-PODs”, recording Detection Positive Minutes per hour, at each end of gillnets, provided with the two pinger types or no pingers at all. Bycatch instances were recorded into logbooks by participating fishermen and verified using video footage from on-board video cameras. Results showed that video monitoring was a reliable method for verifying the number of bycatches of porpoises and seals, but not seabirds, recorded in the fishermen’s logbooks. The experimental SSB pingers and the FO pingers significantly reduced porpoise presence, measured as Detection Positive Minutes per hour in the vicinity of the nets, compared to gillnets without pingers. However, the sample size was too small to yield a significant result regarding the bycatch reducing efficiency and dinner bell effect of the experimental pingers. Nevertheless, bycatch trends suggest that pingers did in fact reduce porpoise bycatch. Although both successful, FO pingers were slightly more efficient in deterring porpoises than SSB pingers. The SSB pinger sounds had bigger directionality variations than the FO pinger, which may have affected its deterrent effects. Therefore, additional trials are needed to further investigate this aspect.

Detta examensarbete vid Konstfack inom Inredningsarkitektur och Möbeldesign har kommit att handla om en vilja att lära sig något nytt och utmanas inom det en tidigare inte gjort. Inom arbetet har det kommit att bli en undersökning av ett Perstorpsbord från 1960-talet. Det har varit en källa till inspiration och visat på lärdomar inom möbelkonstruktion och möbelformgivning. Projektets tyngd ligger i att förstå och se samband mellan de två aspekterna. Med detta som grund har en transformation skett där Perstorpsbordet har kommit att bli ett nytt, med förändringar inom form, material och konstruktion.  Avsikten har varit att gestalta det nya bordet kallat NAVET, för en ungdom som ofta flyttar emellan boenden. Med det i åtanke så har behov av bordet blivit fastställda som sedan kommit att bli en del av utformningen. Jag jobbar med Perstorpsbordets befintliga funktioner samtidigt som det ska placeras i samtiden och därmed utvecklas. Därav ändras bordets form, material och kulör, samtidigt som jag behåller de aspekter med Perstorpsbordet som utifrån mina undersökningar ansågs vara fungerande hos bordet ännu idag.  Det var viktigt för mig att gå igenom en gestaltningsprocess av en möbel från start till slut. Från ett undersökande med nyfikenhet och öppna ögon, så var syftet att ta det vidare igenom en process av arbete som skisser, anteckningar, mock-up, prototyper och samtal med mera. För att leda fram till att själv stå i verkstaden och försöka förverkliga denna idé av ett bord i full skala.  Mitt mål är att personligen utveckla mer kunskap om såväl en möbel, som dess relation till fältet samt hur jag själv jobbar. Jag upptäckte en för mig ny förundran inför möbler tack vare denna djupdykning och en förståelse för det arbete som ligger bakom. Jag anser därför att detta projekt har gett mig möjligheten att bli bättre som inredningsarkitekt och möbeldesigner. / This thesis project at Konstfack in Interior Architecture and Furniture Design has centered on a desire to learn something new and be challenged in areas I have not previously explored. During this work, it has become an investigation of a Perstorp table from the 1960s. It has been a source of inspiration, providing insights into furniture construction and design. The project’s core lies in understanding and seeing the connections between these two aspects. Using this as a foundation, a transformation has taken place where the Perstorp table has become a new piece, with changes in form, material, and construction. The intention has been to design the new table, called NAVET (The Hub), for a young person who frequently moves between homes. With this in mind, the needs of the table were identified and subsequently incorporated into the design. I am working with the existing functions of the Perstorp table while also aiming to place it in a contemporary context and thus develop it further. Therefore, the table’s shape, material, and color have been changed, while retaining the aspects of the Perstorp table that my research showed to be still functional today. It was important for me to go through a design process for a piece of furniture from start to finish. Starting with exploration driven by curiosity and open-mindedness, the goal was to advance through a work process involving sketches, notes, mock-ups, prototypes, and discussions, among other things, leading to the point where I am in the workshop, attempting to realize this idea of a table in full scale. My goal is to personally develop more knowledge about a piece of furniture, its relation to the field, and how I work. I discovered a newfound admiration for furniture thanks to this deep dive and gained an understanding of the work involved. Therefore, I believe this project has given me the opportunity to become a better interior architect and furniture designer.

Full-service restaurants serve many different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this study is to determine the expectations and perceptions of customers regarding the dining experience dimensions at Full-Service Restaurants (FSRs). The dimensions relate to service quality, food quality and ambience quality expectations and perceptions of customers. Customer satisfaction was also analysed, as a satisfied customer will show return intentions and this customer will tell friends and family about this FSR. A self-administered survey of employees at a tertiary academic institution revealed that waiter professionalism, value for money and the atmosphere in the restaurant are the most important considerations when it comes to the expectations of the dining experience. The findings of this study presented a demographic profile (gender, age, home language, highest education qualification, LSM) and it was found that demographic category groups differ in the way that they perceive the dining experience. The study reveals that males tends to be less critical than women, LSM 9 respondents are less critical than LSM 10 respondents and respondents with an undergraduate degree or less are less critical than respondents with a post-graduate degree. Respondents were satisfied overall with their dining experiences. Recommendations include that management must focus on pricing strategies, waiter training and the flow of communication between the restaurant and the customer. The recommendations made in this study will assist management of FSRs to understand the significance of the dining experience dimensions and to implement the required levels of service, food and ambience quality. With this knowledge, the management of FSRs can be assured of a satisfied customer and a competitive offering. / Business Management / M. Com. (Business Management)

This master's thesis named Seven Sacraments Reflection in Tobias Zavorka Lipensky's Liturgical Work, deals with the transcription and analysis of liturgical acts which reflect seven sacraments of the Catholic Church. The appropriate texts were taken from Zavorka's agenda The Rule of Church Service, the hymn-book The Songs of Divine Praise and the song-book Funeral Chanting. The master thesis begins with brief Zavorka's curriculum vitae of Zavorka, who was the neo-utraquistic priest and Dean of the region of Doubravnik, and a description of his works. The main focus of the thesis is to describe the specifics of the special or sacramental liturgical acts that demonstrate the character of Zavorka's theological and liturgical work.