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..

 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..

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.

 English abstract  The culture of hotel and Restaurant work.Dangerous for apprentices and students?The study is based on a survey targeting 50 teachers at chef schools with good geographic distribution of 9 schools. Teachers answer questions on bullying and sexual harassment in the hotel and Restaurant sector, and students practice shock in the meeting with the industry. Students face a hard and tough environment where it is expected that it will suffer a great deal of harassment and degrading treatment as part of a tradition. There seems to be a general but erroneous belief that the professional climate has improved.

This is a qualitative case study that aims to examine the small entrepreneur?s choice of financing solutions and their thoughts on various forms of financing. The authors have chosen to specifically examine entrepreneurs who do not have experience that stretches more than three years in entrepreneurship and the Restaurant business. The study used three different companies in the Restaurant business in Stockholm and semi-structured interviews were conducted with all owners of the company, corresponding to a total of six respondents. The study's findings show the relationship of entrepreneurs who believe that the experience of the industry and entrepreneurship is valuable also are more prone to giving away some ownership in exchange for a certain expertise and funding..

In this paper, I design a new concept for a patio at Hotel and Restaurant Villa Anna in Odinslund, Uppsala, Sweden. Through this design, I examine how urban farming can thrive in a Restaurant-context. The purpose of the design is to give the visitor a sense of the core values of the cuisine and to strengthen the sense of place by storytelling. My methods are comprised of a literature study on urban farming and storytelling as well as a discussion with the res-taurateur Rafael Löfstedt. I create a story of the place by examining its historical background and connect it to the current philosophy of the Villa Anna Restaurant.

This is an examination report in physical education. It focuses on the relation between excercise and nutrition and how this relation works in an icehockeygymnasium in a midsized city in Sweden. The training ratio for the students are 11-12 times a week which indirectly means that the nutricion is very important to them so that they have the strength to manage both training and school. In this examination report you can read about how the food is composed and how many meals the students are offered through their education program. The persons that I´ve interviewed are the head coach, the president of the school Restaurant and three students.The students have practise in the noon two times a week, on Tuesdays and Thursdays.

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.