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.

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 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 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.

What attribute affects salience on a political agenda? How come some reforms are implemented while others are not? These are essential and central questions for our society. Our society, our democracy and our everyday life are dependent of these factors; communication is the condition. In the 2011 budget from the Swedish conservative government, the question of lowering the VAT on restaurant- and catering services was the single most debated reform. This was occasioned from 2009 when the European Union allowed, for the first time since Swedish entry in 2005, a lower VAT on restaurant services.

Most of us sometimes in life visit a restaurant to relax and eat some good food. In that case, we trust that the food they are serving is of good quality and safe which prevent food poisoning. As a consumer you mostly do not have any insight what?s happening in the kitchen at the restaurant. What is really going on when they prepare the food? An introduction of the Smiley system could help you as a consumer in the choice of restaurant.

 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..

Energy is today a very common topic, not only in Sweden but in the whole Europe. In EU they have given out a directive 2002/91/EG about buildings energy use and throw this they have forced their members to show how much energy their buildings use. In Sweden has the gouvernment established a law (SFS 2006:985) about energy declaration for buildings which demands that the building owner needs to show how much their buildings energy consumption are. Important to know is that this law doesn´t applies for industrial buildings.The report will show what the new law about energy declaration for buildings and appurtenant directions will mean for Riksbyggen. Also energy calculations will be done to be able to compare Riksbyggen buildings with the new law and directions.

pelago. There is an old inn that is located on the island that has become a very popular attraction in the last couple of years. The inn has both a well-known restaurant as well as conference facilities that are used by tourists as well as the people of Stockholm over the summer months. The inn was built 1908 and has since remained in the same condition.make islands in the archipelago more environmentally friendly and promote sustainability. One of their project islands is Grinda.

 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..

AbstractThe aim of my study has been to investigate which expectations students at The Hotel and Restaurant Programme have for their futue working life and labour market. I want to investigate if these expectations are important factors that female dominance is large within the meal service sector. I have chosen to do qualitative interviews to discover these expectations.Some explanations that the respondent give for the gender differences within the restaurant and meal service sectors are the old tradition of male and female work. Furthermore the possibility of becoming well known within the market and the possibility for personal development in this market are described as important factors.The answers to my questions show that all respondents are positive to future work markets; also they all want to work within the restaurant sector and not in the meal service sector. The reasons for their choice cannot give a complete explanation to why female dominance is so big within the meal service sector.Keywords: Gender, status and celebrity-hood..

Increased energy consumption in the world has created an increased supply of various fuels, especially fossil fuels. The Swedish government has set up various energy targets for 2020. To reach these goals it?s important to increase the energy efficiency in local buildings such as schools. This work illustrates the breakdown between energy supply and energy losses over the school.

Käppala wastewater treatment plant situated on the island of Lidingö northeast of Stockholm is running a project during 2004 and 2005 with the purpose to map out the capacity of anaerobic digestion in the digesters that treat primary and excess sludge. The purpose of this thesis work, which is part of that project, was to characterize the present anaerobic digestion process and to investigate its capacity to treat other organic wastes such as restaurant waste and waste from water works. To decide the potential of both methane and biogas production from different substrates batch laboratory tests were carried out. To imitate the anaerobic digestion process at Käppala continuous tests with small scale reactors were carried out. These reactors were later fed with restaurant waste.The batch laboratory tests showed that primary sludge had a potential biogas and methane production of 0,62 and 0,35 Ndm3/g VS respectively after 40 days of digestion.

The purpose with this report is to examine how the implemented energy efficiency measures on Bokelundskolan in Växjö have had impact on the energy use. The measures which have been implemented are, new ventilation system, new heating system, optimized adjustment of the heating system, new windows with U-value 1.2 and lower window height, insulation under windows and in the crawl space. The school's energy use before and after rebuilding has been calculated with the calculation program, Vip-Energy 1.5.5.Calculations of energy use for the school with windows on U-value, 0.9 and 0.7 have also been done. The replacement of windows has been studied from a cost perspective. The conclusion is that the exchange of heat and ventilation system was the biggest contributor to reduced energy use on Bokelundskolan.

In today?s society there is an increasing demand for renewable energy sources such as sun and wind power. These sources are intermittent, and energy storage is therefore needed to ensure a constant power supply. This report compares pumped hydro energy storage (PHES), compressed air energy storage (CAES), flywheels, batteries, super magnetic energy storage (SMES) and hydrogen energy storage.The opportunities for further development are limited for PHES and CAES in comparison with the other technologies. Lithium-ion batteries and hydrogen energy storage are considered to have the most potential in the future.