Vad gör att eleverna känner sig anställningsbara efter Hotell & restaurangprogrammet, och vad tycker eleven är viktigast för att vara anställningsbar? Undersökningen har gjorts med hjälp av intervjuer med elever i årskurs tre på gymnasiets Hotell & Restaurangprogram. Respondenterna kommer från tre olika gymnasieskolor i sydöstra Sverige och är intervjuade några veckor innan de slutar sin utbildning. Eleverna anser att det viktigaste för anställningsbarheten är att vara trevlig, social, flexibel och anpassningsbar. På frågan om vad det är som gör att eleverna känner sig anställningsbara efter tre år på Hotell & Restaurangprogrammet anser de flesta att deras stora styrka är att de är trevliga och sociala..

This master thesis is about a place that has a story to tell. Olsson?s garden came about when Mr Carl Oscar Olsson acquired a piece of land in Landalabergen in the beginning of the 1930's and at that time he started his industrious work of uniting much of Sweden's flora in his garden. Since the very beginning Olsson's garden has played a lot of different rolls in a variety of situations and meant different things for different people. Today one can find traces from Mr Olsson's life and deeds in the garden.

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.

AbstractIn the secondary-school program for hotel and Restaurant complete courses or parts of courses are placed in workplaces so called workplace education (APU), this means that the content in the course plan must be discussed and be divided in a proper way between the school and the workplace, so that the students is gaining all the parts that is prescribed in the goals for the course.Interviews with tutors and teachers have been performed, with the purpose of investigating how the collaboration between the school and the workplaces should look like so that the APU fulfills the content and quality that are prescribed in the specifications of the education. The study shows that a better structure for collaboration between the school and the workplaces is needed. Lack of time and financial resources are the factors that according to the study reduces the possibility?s to (among other things) perform education of tutors, and for the teachers to plan and follow-up the APU-period..

The idea to create authentic learning situations where students are highly integrated made me want to try to develop a new method in the course Restaurant and Catering B MAKU 1208 (another field practicing cuisine). In my quest to do just the practical part as rewarding, stimulating and efficient as possible for the student, I planned for a training model with   focus on group interaction.The implementation of the model for learning was to strengthen students confidence both in themselves and in each other, stimulated to greater cooperation and it has also provided an incentive to the student's own development but not least, a growing self-confidence for many students. Several have also had an increased sense of knowing something, to have something to contribute and that their labour input actually was needed. While highlighting that further education to seek knowledge strengthens the individual's skills and consolidates and increases deeper knowledge in the professional field.In conclusion, training should be done in both individual and group basis for optimal learning process..

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.

The idea to create authentic learning situations where students are highly integrated made me want to try to develop a new method in the course Restaurant and Catering B MAKU 1208 (another field practicing cuisine). In my quest to do just the practical part as rewarding, stimulating and efficient as possible for the student, I planned for a training model with   focus on group interaction.The implementation of the model for learning was to strengthen students confidence both in themselves and in each other, stimulated to greater cooperation and it has also provided an incentive to the student's own development but not least, a growing self-confidence for many students. Several have also had an increased sense of knowing something, to have something to contribute and that their labour input actually was needed. While highlighting that further education to seek knowledge strengthens the individual's skills and consolidates and increases deeper knowledge in the professional field.In conclusion, training should be done in both individual and group basis for optimal learning process..

Swedish beef production has during the past year decreased while the consumption has increased. It´s imported beef that takes market shares. The purpose with this degreeproject is to investigate if the Restaurants in Sweden are using imported or Swedish beef and the reason for their choice. The purpose is to find out if there is something the Swedish beef producers can change to increase Swedish beef in Restaurants. My expectation is that the demand for Swedish beef will increase in Restaurant and later even among consumers. I have interviewed ten chiefs in different Restaurants and asked them the following questions: Is it the price, quality or something else that influences your choise? Does it matter to their customers if they serve Swedish or imported beef? How is the marketing of Swedish beef? It appeared both Swedish and imported beef on the Restaurants.

För att påverka försäljning av mat och dryck använder restaurangen menyn som försäljningsverktyg. I uppsatsen diskuterades möjligheterna till ökad försäljning av mat och dryck genom att påverka gästens val med hjälp av placering samt färgval i en restaurangmeny.Syftet med undersökningen var att ta reda på hur färgsättning samt produkternas placering i en à la cartemeny påverkar restaurangens försäljning av mat och dryck.I metoden tog uppsatsförfattarna upp tillvägagångssätten som utförts för att få in materialet. Sökandet i databaserna där urvalet av de vetenskapliga artiklarna med hjälp av inklusions- och exklusionskriterierna redogörs.En av artiklarna hävdar att placeringen i en restaurangmeny kan påverka försäljningen medan två andra artiklar inte kunde finna någon direkt koppling. Det framgick att en restaurangmeny har avdelningar som gästen ägnar mer och mindre uppmärksamhet mot. Hur gästens val påverkas genom färg är en viktig faktor att använda sig av då restaurangen vill vara effektiv.Genom färg går det att påverka restaurangens försäljning.

 The image of the poet Gustaf Fröding is the main theme of this essay. It opens with an analysis of the chamber opera Flickan i ögat. This opera has never been translated but a direct translation would be The Girl in the Eye. It refers to a story that when a man looks into the mirror and sees a picture of a girl in his eye, she will be his future love.  Fröding has written a poem "Flickan i ögat" where the person in the poem only observes himself.

Background: Over the past 30 years the incidence of overweight and obesity has increased. Obesity is a risk factor for many diseases, for instance type 2 Diabetes, cardiovascular diseases, many types of cancer and musculoskeletal diseases. That ready available food today is so accessible can be a reason for the public health problems of overweight and obesity.Objective: The aim was to study what possibilities and barriers there are for fast-food Restaurants to sell healthy food.Methods: Information was collected by seven telephone interviews and two respondents answered by e-mail. Nine persons that were in charge of the menu at different fast-food Restaurant chains in Sweden participated in the study.Results: To have a large variety was considered to be a problem for selling healthy food, also because the sale of it was low in some of the fast-food chains. Some of the informants did not find any problems with selling healthy food and it was regarded as an opportunity to get more consumers.Conclusion: The demand for healthier food has increased, and the offer and sales of it has also escalated.

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students? attitude towards mathematics and increase their understanding of the value of it in Restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject.

Destination marketing looks different from that of traditional marketing, since the product, in this case the destination, consists of several different parts compared to a good. A destination is marketed as a process where the consumption takes place at the same time as the production. Destination marketing organizations, DMO?s, are responsible for the marketing of a destination. Since destinations consist of several parts such as the train trip to the destination, Restaurant visits, shopping, hotel stays etc., it is difficult for the DMO?s to fully control how a tourist perceive the destination.

Flustret is a Restaurant and an entertainment place situated by Svandammen in Uppsala. It all began in 1842 as a café serving coffee, tea, chocolate and pastry. During the years the building has had numbers of different owners. The owners of today are running Flustret in a same friendly spirit that has been characteristic from the beginning. The buldings history is now approaching an age of 165 years. Throughout the years different historical layers have been placed on top of each other, leaving a layer of patches.

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students? attitude towards mathematics and increase their understanding of the value of it in Restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject.