Turismnäringen betraktas idag som världens största näringsgren och World Tourism Organisation förutspår att näringen kommer att fortsätta växa i framtiden. Turismnäringens omsättning är betydelsefull då den bidrar med sysselsättning och arbetstillfällen. Den svenska turismpolitiken har till mål att skapa en hög attraktionskraft för Sverige som turistland samt en turistnäring med långsiktig konkurrenskraft. Syftet med uppsatsen är att undersöka vad som skapar en turistattraktion, samt på vilket sätt det går att varugöra den och sälja den till turister. Uppsatsen syftar ytterligare till att ta reda på hur kommunerna i Örebro län arbetar med turismutveckling i syfte att skapa och utveckla turistattraktioner. Jag har försökt hitta samband mellan tidigare forskning och enkät- och intervjusvaren för att uppsatsens syfte ska uppfyllas.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

The intention of this essay has been to investigate how the new digital technology has affected the tourism industry and marketing, as well as how travel agents and tour operators adapt to this. We also aimed to get a broader view of how the future might look like when it comes to marketing and virtual service landscapes. We decided to base our research according to these following four questions:? What affect travel agents? way of adoption to the technical development?? What purposes do the travel agents have for building up their virtual service landscape?? How much does the travel agents emphasize on digital marketing?? What can travel agents do to better adapt to the technological development in the future?We have chosen to use a qualitative research for this essay. The reason for choosing a qualitative research was to gain a wider understanding that would represent a big part of the changes of technology development.

This essay is based on a mission from Anna Schibli, Director of Tourism at Solliden Palace. The thesis aims to investigate the image that Solliden Palace has, and the picture that local and regional tourist offices have of the Sollidens Castle brand and what position Solliden include in these markets. A total of six in-depth interviews with tourist offices, at local and regional level, has been carried out and an initial in-depth interview with Anna Schibli of Solliden Palace. The responses of the respondents have since been interpreted and processed based on an inductive approach, in order to interpret the image that Solliden Palace has. Scientific papers have been studied and analyzed in order to generate an explanation and understanding of the research area.

The purpose of this study is to analyze how places can be marketed through tourism brochures. The study is based on a discourse analysis and texts and pictures from three brochures, which come from the region of Småland in Sweden, have been analyzed. The first brochure is from Visit Småland, the second from Vetlanda municipality and the third from Värnamo municipality. With the rise of globalization one of the consequences has been the increased opportunity for tourists to visit places all over the world, which also resulted in a greater competition between places than before. One reaction to this has been the increased marketing of each place unique characteristics in the tourist brochures.

AbstractOne opinion among people who are experienced in hand rearing newborn mammals is that goat milk is more suitable than cow milk if the young needs a milk replacer. The purpose of this literature review was to find out if there is scientific evidence that goat milk is a better milk replacer for piglets, rat pups and foals than cow milk. The milk is essential for the newborn animal, as its only source of nutrition until it has learned how to eat solid food. In this literature review, the composition of goat milk and cow milk is compared with the nutrient requirements after birth in piglets, rat pups and foals. The nutrient requirements and the milk composition are partly determined by the newborn mammals activity level and suckling frequency, which also is described.

In today?s society Internet is evolving the tourism industry and it?s the pioneers that use this marketing channel to further their brands that?s that reap the benefits of early adoption. In this essay we research how well two kinds of ownership structures, private ownership and chain ownership, in the hotel market match up against each other in Internet presence and the steps they have taken to encourage guests too book via their websites. We determined that the hotel market in Karlstad was sufficient to study the different kinds of ownership structures as it?s small enough to see the competition between private ownership and chain ownership clearly instead of as normal in more densely populated cities where chain owned hotels dominates the marked due to sheer size. The scientific research consists of two types of methods.

This study aims to investigate whether or how the tour operator Fritidsresors customers gets affected by their sustainable environmental work and what kinds of effects the work has generated. A secondary data analysis of Fritidsresors website has been made, and an in-depth interview with Fritidsresors sustainability manager. Also a quantitative survey was conducted by fifty respondents, all customers of Fritidsresor. The answers have since been interpreted and processed in accordance with a comparative and phenomenological approach and with an exploratory purpose. Scientific articles have been studied and analyzed in order to generate an explanation for the phenomenon as a research field, and how previous research has looked.

Authorities, municipalities and county councils have great opportunities to pave the way to a sustainable society. In the public sector, the tax revenue is used and therefore it is important that both employees and societal stakeholders feel that they participate in the sector?s decisions and fields of application. Municipalities and county councils are primarily service organisations. The employees? commitment is necessary to be able to reach set goals, to develop procedures and policies that support the overall political goals, in other words, to be successful in the environmental work.

Det finns många olika typer av bromerade flamskyddsmedel. De är alla stabila i miljön men graden av toxicitet och bioackumulering varierar. Att bromerade flamskyddsmedel är endokrinstörande är känt men min hypotes är att de även är neurotoxiska och att de kan orsaka neurologiska störningar hos människa. Människor exponeras för bromerade flamskyddsmedel via damm och föda. Barn och foster som är känsligare än vuxna kan även exponeras via modersmjölk respektive placenta. Barn har högre serumkoncentrationer av bromerade flamskyddsmedel än vuxna.

This study deals with a Swedish company in a food industry that got affected by product failure, which led to consumer trust crisis followed by media and was needed to be managed. Situation had a negative impact on company?s trademark, which acquired long recovery work by the company. Study is following a case example of Findus problems with having horse meat in their meat product that was supposed to contain beef meat. Study aims to research how the company dealt with situation, through crisis communication and recovery strategies.

The purpose of this report is to study the risk of dust explosions at the candy manufacturing plant Leaf Sverige in Gävle, Sweden. The risk analysis was conducted with a preliminary hazard analysis, PHA and event trees. The analysis focuses only on the risk posed to employees and material damages at the plant. No third person injuries have been considered. Another purpose of this report is to study risk awareness and risk communication concerning dust explosions.

The objective of this study was to determine the mineral content in ten New Zealand monofloral honeys, in order to distinguish whether New Zealand monofloral honeys are a good source of minerals compared to honeys from other parts of the world. The ten monofloral honeys were collected from a local honey factory (Airborne Honey Ltd, Leeston), Clover, Honeydew, Kamahi, Manuka, Nodding Thistle, Rata, Rewarewa, Tawari, Thyme and Vipers Bugloss honeys were been investigated. The water content, water activity, pH, conductivity, colour and mineral content were evaluated. The water activity was averaged for all the ten New Zealand monofloral honeys and set to 0.59 aw, which indicates a high stability and long shelf life as a food stuff. A strong correlation between total mineral content, pH, conductivity and colour was obtained.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.