In Adult Education-Restaurant students often have a negative attitude towards the subject of math. Often mathematics is associated with what experiences the students had of this subject in elementary school - experiences that many times reduce the motivation for the same that is so frequent in the catering industry, in different contexts. Mathematics more or less unconsciously permeates restaurant profession at large, and as a chef you must realize the importance of mathematics in your daily work in the kitchen. The purpose of the work is to develop the mathematics lesson weight and volume by planning and designing more stimulating lessons accommodated in the kitchen - combining calculation problems with the work in a real kitchen environment. The aim is to help increase the students? motivation for and understanding of the importance of mathematics in the kitchen work. An action-oriented research method was used where students in a survey were asked to answer questions about their previous experiences with mathematics and how they themselves thought that motivating lessons on mathematics in cooking should be designed. The survey revealed that the majority of the students thought that the mathematics lessons weight and volume preferably should take place in the kitchen.

The purpose of this Masters thesis is to investigate how actors involved in a municipal's adult education view students access to information- and library resources. The adult education in the municipal is on contract which means that there are several different actors involved in the realization of the adult education. The raised questions in this study deals with; libraries role within adult education, students needs for becoming information literate and where responsibilities for students access to libraries lies. We used a qualitative method which includes interviews with two principles, a controller, three pedagogues and a librarian. The empirical data is analysed against taxonomies and categories which originates from the theories of David Loertscher and Christine Bruce.

This is a field study based on participant observations and interviews, describing the cooking teacher's complex everyday life. The school's restaurant is a unique arena, freely hovering between two worlds: The school world and the restaurant reality. Here, the students are confronted with real situations and problems, similar to the ones occurring in a restaurant, still having the school's safety net beneath them. It is for real, but still not, a bit like a flight simulator.It is on that arena the cooking teacher works, combining the two roles of the teacher and the chef. Two roles built on their own traditions and values.

This essay will discuss the process of drawing a restaurant ? the position of the house lot, requirements from the authority and architectural quality.During the summer months are many people celebrating their spare time in the beach in Jönköping, by the shore of Lake Vättern. There is some existing buildings in this area that is not used by a general public. In cooperation with the municipality of Jönköping and a person who wants to operate a restaurant on the beach, is this essay a proposal of how this part of the shore of Lake Vättern can look in the future.The focus of the work is to design a restaurant. This is made on the basis of the interviews that have been made with the operators of the area and a thought building, and from the existing rules of the performing and designing of a restaurant.The planned restaurant is placed in an area where it today is a public toilet.

 The purpose with my study was primarily to illuminate the students' expectations on gained knowledge during their studies at the upper secondary school Hotel- and Restaurant program, and to what extent these expectations were fulfilled. Secondarily, the purpose was to compare the students' expected and perceived knowledge with the program goals set by the Swedish government and the knowledge requirements expressed in a pilot study made by the Education council of the Hotel and restaurant business (UHR, 2007).I chose a quantative approach and I used an anonymous group enquiry among students at the Hotel- and Restaurant program at two different upper secondary schools to carry out my study.Tendencies in the result suggested that the students at the Hotel- and Restaurant program expected high knowledge level within the competence areas of Guest reception and communication, Cleaning and hygiene, Cooking of cold and hot dishes and Waiting. The expectations were not big within the areas Computers and Internet and Business economics and management.Fulfillment of expected knowledge tended to be high within the areas where the expectations were big. It might therefore be a good investment for schools to work on the student expectations to increase motivation within the low expectation areas.A confrontation of the tendencies in the result with the program goals and the competence requirements expressed in the UHR study, suggested that the upper secondary Hotel- and Restaurant education might focus some more the areas of Guest reception and communication, Beverages and Organization of banquets. Business economics and management should be given much more weight..

This is an empirical study of how the mathematical talk of adult learners constructs/reconstructs different mathematical discourses. The study is to be regarded as an attempt to develop a discursive approach within the field of mathematics education and to complicate the status of mathematics in education and in society in general. My theoretical underpinnings consist of three possible mathematical discourses ? coercive, regulative and emancipative mathematics. From a discursive psychology perspective, I let these discourses function as analytical interpretive repertoires in relation to the adult learners? rhetorical use of mathematics and their claiming of mathematical subject-positions, named the coerced, the self-regulating and the responsible mathematician.

The aim of this study is to examine how the adult students in the Adult Education Initiative called Kunskapslyftet, experience their use of the Main Public Library in Linköping and how the librarians experience the change in their working situation after Adult Education Initiative has started in July 1997. Methods used in the survey are interviews with librarians and students in the Adult Education Initiative. I have also distributed questionnaires to some of the adult students and studied literature that describe students use of libraries. The result shows that the students generally are satisfied with the service they get from the librarians at the Main Public Library. It also shows that what the students mostly asked for, are help to search information about a subject and to find literature in the library.

 The purpose with my study was primarily to illuminate the students' expectations on gained knowledge during their studies at the upper secondary school Hotel- and Restaurant program, and to what extent these expectations were fulfilled. Secondarily, the purpose was to compare the students' expected and perceived knowledge with the program goals set by the Swedish government and the knowledge requirements expressed in a pilot study made by the Education council of the Hotel and restaurant business (UHR, 2007).I chose a quantative approach and I used an anonymous group enquiry among students at the Hotel- and Restaurant program at two different upper secondary schools to carry out my study.Tendencies in the result suggested that the students at the Hotel- and Restaurant program expected high knowledge level within the competence areas of Guest reception and communication, Cleaning and hygiene, Cooking of cold and hot dishes and Waiting. The expectations were not big within the areas Computers and Internet and Business economics and management.Fulfillment of expected knowledge tended to be high within the areas where the expectations were big. It might therefore be a good investment for schools to work on the student expectations to increase motivation within the low expectation areas.A confrontation of the tendencies in the result with the program goals and the competence requirements expressed in the UHR study, suggested that the upper secondary Hotel- and Restaurant education might focus some more the areas of Guest reception and communication, Beverages and Organization of banquets. Business economics and management should be given much more weight..

The aim of this master thesis is to study how teachers in adult education view the phenomenon of information seeking in education. We have interviewed adult education teachers, and the method used when working with the data was phenomenography. We found three categories in our material: 1. Information seeking is the student?s responsibility; 2.

The purpose of this study is to examine how adult students, studying at an upper secondary school for adults, search for information for their independent tasks in different subjects. These independent tasks are frequent in most subjects and are a part of the ?investigation-work?. For most adult students this is a new way of learning. Fifteen qualitative interviews with adult students have been conducted.

The aim of this report is to analyse the logistics of a medium sized restaurant and give an overall solution for improvements on the restaurant's logistics. The restaurant of interest belongs to Laponia Hotel and is located in Arvidsjaur, Sweden. Investments for over 100.000 Euros are planned for the hotel, which includes a reconstruction of the restaurant. The details on how the restaurant will be reconstructed are not yet known. I therefore chose to analyse the problemin general terms and find a solution that is focused on the logistic system itself rather than its layout.

This research aim was to examine the relationship between the choice of lunch dish, level of education, gender and age of the participants. The understanding of diet and it´s influence on health was also of interest to the research, as was cooking interest and travel habits. The goal was to demonstrate how these factors affect the adult individuals in their choice of lunch. A questionnaire was filled in by 99 guests in a chosen restaurant. The results show that many of these factors influence the choice of dish, especially those related to gender.

More and more people in our society take part in adult education. In this study, eight students in adult education, the majority with a diagnosis such as ADHD and/or reading- and writing disorders/dyslexia,have been interviewed about their current study situation. The interviews have so party treated topics related to earlier schooling and the future. Earlier studies and available literature is to a large extent written from the perspective of children?s and adolescents? study situation and the question is if this is applicable to students in adult education.

This is an examination report in physical education. It focuses on the relation between excercise and nutrition and how this relation works in an icehockeygymnasium in a midsized city in Sweden. The training ratio for the students are 11-12 times a week which indirectly means that the nutricion is very important to them so that they have the strength to manage both training and school. In this examination report you can read about how the food is composed and how many meals the students are offered through their education program. The persons that I´ve interviewed are the head coach, the president of the school restaurant and three students.The students have practise in the noon two times a week, on Tuesdays and Thursdays.

The aim of this master's thesis is to examine whether librarians working in public libraries see fiction as a source of knowledge, and what role this plays in the educational mission of the public library. This investigation, which consists of a literary study and an empirical section, shows that the concept of phronesis denotes practical wisdom and moral thinking, and that it can be applied to that form of knowledge to which reading can contribute. An important issue in this context is the reader's motivation to learn. The interviews show that librarians see literature as a source from which knowledge can be drawn. When they mediate literature, they believe that they are conveying something of value and they set great store in mediating literature which could have a not inconsiderable import to the borrowers.