The aim of this study was to examine consumers and producers view on Beverages and it?s meaning for Skåne (a region in southern Sweden) and how to create a strong culinary region using Beverages. It gets more common to connect food and tourism, where food and Beverages can be used to attract visitors. The research methods used were qualitative and quantitative and the data was collected by survey and semi-structured interviews. The respondents weren?t aware of current beverage projects in the region.

The essay aimed to investigate whether people choose light products or original products regarding dairy products and Beverages as well as the motives for their respective choice. Finally the purpose was to find out where they had obtained the knowledge to make their choice and how they thought media had affected their choice. The method used was a qualitative decsriptive study with three focus groups consisting of six women aged 40-50, six women aged 20-30 and four men aged 25-35. Each interview lasted 2 hours. The groups were a selection of comfort.   The results showed that all respondents choose original products. The primary reason was because they thought that original products tasted better and had a better consistence.

This paper examines Systembolaget and Svenska Spel, two Swedish state-owned enterprises, both functioning as monopolies. Systembolaget is the state owned monopoly for marketing of alcoholic Beverages. Svenska Spel is the state owned gaming operator. Svenska Spel's task is to provide citizens with gaming products. Both companies are expected to market their products and services while taking caution and minimize damages, but are also supposed to deliver various degrees of economic revenue.

The purpose of this thesis is to create a greater understanding of relationships and networks on regulated markets. This includes what the climate are like on such a market and how different aspects within relationships and networks are affected by regulations. By the use of a deductive approach, a qualitative study was performed. This was carried out by interviewing different actors on the Swedish market of alcoholicBeverages. The theoretical framework includes relationship quality, consisting of power and dependence, cooperation,adaptation and trust.

Background: Energy drinks have been found in everyday-stores since 1997 and their popularity have increased over time. Consumtion of energy drinks takes place because of their ability to increase concentration and to decrease fatigue but also because of the popularity the drinks have got. Target groups for these stimulating Beverages are adolescents and young adults. Energy drinks contain caffeine, taurine, glucuronolacton, carbohydrates and B-vitamins and voices have been raised about the eligibility for young people to ingest large quantities of these kinds of substances. Because of the properties of these substances it has become popular to mix energy drinks and alcoholic Beverages to make up for the negative effects of alcohol and to be able to drink larger quantaties.Aim: The aim of this literature work was to investigate cognitive effects of the combination of caffeine in terms of energy drinks and alcohol and to determine if these effects could be harmful.Method: This literature work is based on five scientific articles retrieved from PubMed.

This study has been done in order to map the supply of vegetarian and vegan food products in Sweden for business clients and consumers. A total of 665 food stuffs were found and classified into six categories. The biggest category was meat substitutes with 302 products and the second largest category was sandwich spreads with 150 different products. Within the remaining categories a varied number of products were found; 86 Beverages, 64 cooking accessories, 34 milk free ice creams and 29 plant based yogurts. Of the meat substitutes were 28 only available for business clients.

This study has been done in order to map the supply of vegetarian and vegan food products in Sweden for business clients and consumers. A total of 665 food stuffs were found and classified into six categories. The biggest category was meat substitutes with 302 products and the second largest category was sandwich spreads with 150 different products. Within the remaining categories a varied number of products were found; 86 Beverages, 64 cooking accessories, 34 milk free ice creams and 29 plant based yogurts. Of the meat substitutes were 28 only available for business clients.

This survey has as its aim to see how two local newspapers in the city Växjö and the region of Kronoberg in Sweden reported and acted in connection to the referendum taking place in 1922 whether or not alcoholic Beverages should be prohibited. In order to do this we analyzed Smålandsposten and Nya Växjöbladet to see their reporting. We found that the numbers of articles and debate contributions increased during the months closer to the referendum. We also found that Nya Växjöbladet where slightly supporting the prohibition of alcohol while Smålandsposten where against it. The arguments used by both sides during the debate were also analyzed.

The aim of this essay is to see how the IOGT, local politicians and the local newspaper acted in the city of Hedemora in Sweden in connection with the referendum held in 1922 whether or not to ban the use of alcoholic Beverages. To accomplish this I have examined protocols from local IOGT-groups, the town council and the local newspaper Södra Dalarnes tidning. I find that the local IOGT not only worked with the issue of alcohol but served as an institution that deepened democracy and education in the local community through discussions, study circles and applying pressure on local politicians. The locally elected bodies in turn were generally in favour of the good work the IOGT did, although not always overwhelmingly so. Many of the local politicians that handled the issues of alcohol were themselves active members in organisations promoting absolutism.

We understand the world around us through categorization and classification. But things are morecomplex than that, life is mixed up, flowing and unable to stick to labels. The main purpose ofcorpus is to contain, organize and control food and Beverages. Corpus objects are also socialmarkers that have a tradition of being elitist; in both choice of material and in that they imply acertain way of usage. Corpus objects are heavily loaded with tradition and rituals.

The different characteristics of many food products, such as aroma and texture, changes during storage time and become undesirable. The reason is instabilities within the product which become prominent as the product ages. These changes in characteristics are quality losses caused by changes in the product?s intrinsic and extrinsic environment. The stability in UHT-milk and Beverages similar to it have been studied in the past decades and a certain focus have been on age gelation which is a common defect in these type of products.

 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..

In public relations and marketing, lawsuits traditionally connote crisis. The purpose of this study is to explore the design and critical considerations concerning risks and opportunities when companies voluntarily initiate lawsuits with the partial aim to get publicity in the mass media. In the following paper, the communicative aspects of two such Swedish cases in the European Court of Justice are studied?a large corporation challenging the Swedish monopoly on gambling and a small company challenging the government on their restrictions for individuals to import alcoholic Beverages. The case studies have been conducted through interviews, analysis of legal acts and press articles.

 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..

Background and problem: Higher and other demands are made on management control systems in organizations which have a superior non-financial objective. Systembolaget, a state-owned company with monopoly to sell alcoholic Beverages in Sweden, combines two main objectives which can be considered as conflicting, one financial target and one superior non-financial public welfare target. The research questions are focused on the translation of information through the organization?s levels and if the management control system makes it possible to run the organization according to both of the two main conflicting objectives.Purpose and Delimitations: To describe, analyze and evaluate how management control can be used in an organization, which is not profit maximizing and has both non-financial and financial objectives. The essay does not try to describe or draw generalized conclusions regarding general perspectives on Systembolaget?s assignment and objectives.Method: A qualitative and evaluative case study based on interviews with five employees at different levels in Systembolaget has been carried through.