Efficient energy use in restaurantsUmeå Municipality wishes to combine energy issues with food control, and thus help restaurants to become more energy efficient. During March and April 2010, I visited seven restaurants and interviewed restaurant personnel about current state and application of kitchen appliances, using a checklist to make sure that the same questions were asked at all restaurants. The restaurants were all different sizes and offered different kinds of food. The study mostly focuses on energy efficiency by behaviour and not on location or technology. Almost every restaurant that was visited had the potential to improve in one or more areas, such as kitchen appliances, lamps and lighting fixtures, heating, cooling and ventilation.

Hotel and restaurant industry have always been seen as an industry with low status and poorworking conditions. Low wages, temporary contracts, illegal work, and sexual harassment are the rule rather than the exception when the employee?s working conditions discusses. By using the right dogmatic approach together with a social science perspective the purpose of the study has been answered. The purpose has been to contribute to a greater understanding of how it is that the hotel and restaurant industry?s poor working conditions can be maintained, the extent to which the working conditions of the employees is ensured and why mostly young people, women and people with foreign backgrounds are employed in the industry.

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 essay is mainly to study the reason behind students' visits to restaurants, and also their restaurant habits. The study also intends to find a possible difference in students dining habits among the different social classes; working class and middle class.  This study contains qualitative methods. The qualitative research method is in the shape of deep interviews with ten students from different social classes who?s registered at Södertörns  högskola. The results of this investigation show that the consumer society along with the respondent?s habitus and access to capital, has influenced and created their opinions and habits around eating out. This has also created the similarities and differences between them. Keywords:Habtitus, consumption, restaurant, social class, consumer society.

Incentive programs are one of the most important strategies that a corporation has in order to achieve its major policies and goals. The purpose of this paper is to identify these goals and their function, so that we later can analyze the incentive system?s effectiveness. The paper?s focus is on Max Hamburgarerestauranger AB?s incentive system, that is directed to the managers of all of its restaurants.We had interviews with the CEO, as well as the head of the Economics Department of Max H.

Franchise theorists have to a large extent failed to keep up with the actual development in global franchise chains. The recent emergence of fast growing multi-unit-franchisees has fundamentally been ignored, and it has been claimed that the new phenomenon can be regarded as a mere replication of the franchisors? structure and control system into sub hierarchies. This study however, suggests that the reality is more complex. Through conducting case studies of two Nordic multi-unit-franchisees, new theories are built explaining how and why control systems are designed the way they are.

Control and comparison of various cleaning methods on restaurants in Södra RoslagenThe purpose of this report is to find out and analyze the efficiency of cleaning methods in restaurant kitchens. The investigation was carried out through unannounced inspections at 89 restaurants in Södra Roslagen (municipality of Danderyd, Täby and Vaxholm). ATP-measuring was done on a plate, a knife, a bench surface and a cutting board. The ATP-method measured the amount of food residue on equipment and working surfaces after cleaning, with a luminometer and swabs. Restaurant staffs were asked to describe in detail how and when the last cleaning was carried out on the surface.

Today, the management concept of lean has stretched far from its origins in the Japanese automobile industry. When reaching the Swedish restaurant industry, the conditions for a successful implementation of lean change as a result of the high employee turnover and the significant amount of part-time employees characteristic for the industry. Combined with a high-end service profile, these workforce characteristics seem inconsistent with some of the basic principles of lean. By conducting a case study, this thesis aims to investigate the effects of a variable workforce on the enablers for a successful implementation of lean in a high-end service industry. Using a theoretical framework consisting of enablers for an implementation of lean in services, the study finds that the variable workforce inhibits an implementation of lean by complicating the effects of traditional training, as well as the possibility of understanding the lean concept at all levels of the organization.

Restaurangbranschen är en del av turistindustrin och viktig för näringens utveckling. Fokus i denna studie har inriktats mot restaurangföretag och deras möjligheter att påverka gäster med hjälp av sinnesmarknadsföring. För att visa på marknadsföringens goda inverkan på företag genomfördes en observation samt intervjuer med marknadsföringsexperter och inredare. Det framkom att sinnesmarknadsföring, som involverar människans fem sinnen, ökar gästens uppehållstid och viljan att spendera pengar i besöksmiljön. Uppsatsen syftar till att belysa hur företag på ett effektivt sätt kan påverka en gästs restaurangupplevelse.

När den svenska regeringen beslöt sig för att sänka restaurangmomsen den 1 januari 2012, gjordes det för att stimulera restaurangbranschen att sänka priserna på måltiderna, nyanställa och eliminera svartjobb. Vid en sänkning av momsen frigörs kapital, ett extra ekonomiskt utrymme, som för företagen blir en tillgång som de själva får avgöra hur det kommer disponeras.Denna studie ämnar ta reda på vilka effekter momssänkningen kommer medföra för branschen och hur restaurangägarna disponerat det ekonomiska utrymmet. Material har införskaffats genom en enkätundersökning med restaurangägare, intervjuer med hotell- och restaurangfacket samt branschorganisationen Visita. Med utgångspunkter bland annat inom nationalekonomiska teorier visar undersökningen att restaurangägare valt att använda det ekonomiska utrymmet till att nyanställa, sänka sina priser, genomföra renoveringar eller till överlevnadsmarginaler. Detta tyder på att det finns en spridning över hur restaurangägarna handlat.

Inspired by Kitaro Nishida?s concept of pure experience this thesis analyses Bergson?s concept of experience with the intention of showing how experience is related to duration and how this in turn destabilizes certain tendencies towards subjectivism that can be found in Bergson?s work. This is accomplished through a reading of Matter and memory, Creative Evolution and Introduction to metaphysics that tries to desintegrate both subject and object in favor of duration. The thesis arrives at describing the combination of duration and non-subjective and supra-individual experience as a polyrhythmic movement..

Inspired by Kitaro Nishida?s concept of pure experience this thesis analyses Bergson?s concept of experience with the intention of showing how experience is related to duration and how this in turn destabilizes certain tendencies towards subjectivism that can be found in Bergson?s work. This is accomplished through a reading of Matter and memory, Creative Evolution and Introduction to metaphysics that tries to desintegrate both subject and object in favor of duration. The thesis arrives at describing the combination of duration and non-subjective and supra-individual experience as a polyrhythmic movement..

This essay studies what has been written about religious experience and visions both in the past and now. It deals with both the religious experience and tries to explain how and if there is any place in the modern society for religious visions and experience. The essay has a strong theoretical perspective to psychology of religion as presented by Anton Geels whose writings in the subject have been of one of my main sources.The study shows that people of all times and cultures have had religious visions and the feeling of a divine experience even if this has changed because of tradition, time and place. Religious experience and visions can furthermore occur both in a spontaneous, unprepared way as well as being cultured through ascetic practice in order to facilitate the divine reception. The study also shows that religious experience in no means is reserved for special ?chosen ones? but can occur to each and every one, no matter what class, race or position in life.

The distribution of work related tasks depending on gender leads to different appraisal depending on which gender is performing a task. This aim of this research is to study how gender differences influence task allocation within the restaurant industry. The study is inspired by a discourse analysis perspective complemented by constructivist and critical pragmatic theory. Interviews were conducted in two focus groups with seven participants in total. The analysis is divided into four sections which answer six discourse analytical questions using the interview material.

The distribution of work related tasks depending on gender leads to different appraisal depending on which gender is performing a task. This aim of this research is to study how gender differences influence task allocation within the restaurant industry. The study is inspired by a discourse analysis perspective complemented by constructivist and critical pragmatic theory. Interviews were conducted in two focus groups with seven participants in total. The analysis is divided into four sections which answer six discourse analytical questions using the interview material.