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.

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.

AbstractBackgroundEvery company has some kind of employee turnover and we can tell that som business has higher employee turnover than other business. Employee turnover is individual for all companies but in companies that is in the same business simularities can be seen. The employee turnover in the line of business hotel, merchandise trade and Restaurants was according to Confederation of Swedish Enterprise closer to 40 % during the period of 2006-2007 and close to the business with highest turnover, the service sector. This is comparable to the buildning activity that with it?s 22 % is one of the business with lowest turnover.

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.

In this thesis, the introduction of smoke-free Restaurants and bars in several EU Member States in a policy convergence perspective is studied. The thesis sets out to explain whether policy convergence has occurred and the possible explanations connected with it. It is stated that 15 out of 25 EU Member States had introduced or decided to introduce smoke-free Restaurants and bars up to April, 2006. Out of all the countries in the world, 35, including the EU Member States, had introduced or decided to introduce smoke-free Restaurants and bars. The result is analysed by using policy convergence theory and by putting the case in a global environment where tobacco control has become an ever more central theme for public health policy.The EU Member States are different in several ways considered to be important factors for policy convergence, such as cultural, institutional and socio-economic similarities, and the conclusion is made that EU membership has been a most crucial factor for the rapidity of the policy diffusion.

Environment and sustainable development are very current topics in today's society, bothnational and international. The government's bill 2004/05:150 ?Swedish environment objectives - a common commission? contains several environmental quality objectives, that in turn is divided up in smaller secondary objectives. One of the secondary objectives says: ?Latest year 2010 shall at least 35% of the food waste from households, Restaurants, largescale kitchens and shops be recycled through biological treatment.

The background of this research is that Swedish food products have hard to compete at the home market, depending on imported food products that increase more and more for every year that pass by. The ethic values LRF associate with Swedish food products, many customers have hard to put in relation with condition of foreign agriculture. Most customers today inquire high quality, safety and convenience in the food which they are eating. The source of their food seems to have less meaning. Many Restaurants and bigger households appreciate Swedish food products and wants to buy them but price differences against foreign wares are to high. We have done oral interviews with wholesale dealers, Restaurants, public purchasers and with different market organisations, there we have discussed buying strategies, the way they see the primary producer, the conscious of guests, choice and attitudes to Swedish and foreign products, distribution of power in the food market chain and to what position and suspension, they want the ranks of suppliers to have. The result shows the share of imported wares within Restaurants and bigger households are at a high level and will continuing increasing. Within these sectors the final consumer in many cases put less effort in the origin of the raw source of food.

Background: Power by force and threats used to be the common way to collect taxes, but this procedure is today completely different. It?s now more about building a mutual relationship and with help of laws and controls steer citizens and companies to pay the tax they owe. Thus the way to collect taxes have changed over the years, the collecting of taxes aren?t a popular task to do.

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.

The water company MittSverige Vatten (?MidSweden Water?) located in the Medelpad, Sweden was in need of a moreexclusive water carafe for Restaurants and conference in the region. Current design solution was not able to cope with thedemand of a more exclusive setting and was not promoting the company in a good way. In the beginning of the projectit became clear thru an intense interview period that there was at least three directions for design solutions the companycould go for.? A carafe (exclusive settings)? A pitcher (conference and lunch servings)? A water dispenser type (serving of larger amounts of water during a certain brief periods of time.)It was decided to go for the exclusive one.Small pieces of rock from the last ice age turned out to be a vital component of the new design concept for the company..

ABSTRACT Skånskt Naturbeteskött is a group of approximately 30 beefproducers in the south of Sweden, who sell their products on the local market. They are certified with Svenskt Sigill, an organisation that works with animal welfare, environmental responsibility, safe food, open landscape and independent qualitycontrol. These producers have to fulfil certain demands regarding pasture and quality of the meat. For this essay I did a market investigation in which I wanted to find out what qualities the Swedish market and the consumers want in their beef. The purpose was to find out what Skånskt Naturbeteskött could do differently to satisfy the market for locally produced beef in the south of Sweden. In the investigation I turned to those responsible for the beef in 12 supermarkets, 4 selling Skånskt Naturbeteskött today, 4 that sold it before but quit, and 4 that never have sold it but might be interested in the future.

The purpose of this study is to examine what factors that motivate people to work in professions with an explicit and inherent risk of threats and violence. By using a qualitative study and conducting in-depth interviews with eight security guards and doormen with experience from working at Restaurants and nightclubs, the study could conclude that the interviewed security guards and doormen were motivated mainly by economic incentives and the social interaction that the profession entails. Status and riskiness of the profession did also, to a certain extent, contribute to the motivation. The professions' lack of advancement opportunities were frequently mentioned as the main reason to why one chose to leave the position, or consider the time in the profession as limited..

This study treats the possibility of breeding mallards and pheasants on our own farm, Björnslund. From the beginning I considered to breed them from eggs to adults but after visiting several breeders I changed my mind. It seemed to be a lot of work with no economic profit in comparison with buying already hatched birds and then feed them to adults. If the business shall be profitable I have to be soll the hunting for the birds and then sell the dead birds to game purchasers. There are also calculations that show which price you have to charge for the hunting that will give a positive result. Another possibility is to own a slaughterhouse and sell the meat to Restaurants and supermarkets.

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.