Theseus - Selaus asiasanan mukaan "food"
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A service design approach for Tom Yum Thai Asian Restaurant in Vaasa Finland
(2021)The purpose of this master’s thesis was to conduct a service design approach to Tom Yum Thai restaurant in Vaasa. Restaurateurs are always trying different experiments to meet customer satisfaction and are still looking ... -
Ainutlaatuinen astiapari
(2022)Valmistin opinnäytetyökseni ainutlaatuisen astiaparin, Lahtelaiselle herkkupuoti-kahvila TryffDelille. Halusin perehtyä astioiden merkitykseen ruokailukokemuksessa ja luoda yksilöllisiä astioita yhteistyöyrityksen toiveiden ... -
Analyzing the viability of establishing a Vietnamese integrated dining restaurant in Helsinki
(2021)As the largest continent in the world, Asia is filled with different cultural tastes and tasty dishes. In recent years, by calmly, openly and encouragingly embracing the Asian cultures, Asian food and Asian-inspired foods ... -
Assessment of Beer on Compliance with Ecolabelling Criteria
(2019)The purpose of this study was to assess a product of a brewing company on compliance with chosen ecolabelling criteria. Assessment procedure was meant to provide understanding to the management of the company about product’s ... -
Assessment of Packaging Barriers to Maximum Efficiency of Food Supply Chain Management in Tanzania
(2021)Abstract The study has been focusing on packaging barriers to maximum efficiency of food packaging in Tanzania. Food packaging aimed to protect, secure, sell, and keep products from the initial point to the point of ... -
Business idea: an organic food ecommerce mobile application and website
(2021)The objective of this study was to find out whether the business idea of making a mobile ecommerce application and an ecommerce website for organic foods would be possible and meet consumers’ needs. The thesis is ... -
Business Plan and Mobile App for a Fast Food Restaurant in Helsinki, Finland
(2022)Due to the wave of immigrants in recent 2019s, the population increase in Finland has opened opportuni ties for integrating international cuisine. With the international cuisine and various nationalities, there is no doubt ...Rajoitettu käyttöoikeus / Restricted access / Tillgången begränsad -
Co-creating Value in the Age of Digitalised Businesses - Case Study: The Dog Food and Treats Industry
(2021)The purpose of this thesis was to examine if value co-creation, especially through the DART model, was essential for companies to succeed in the dog food and treats industry. The literature review, however, proved the DART ... -
Creating business model for Terveys food services
(2021)This thesis is about food service startup set to be established in Nepal. The startup business shall provide different food services to pre-primary to secondary level educational institutions. The main objective of this ... -
Customer satisfaction of lunch buffet service in Wingwah Palace
(2021)Competitiveness and Covid19 have been great impact on restaurants recently. To survive in this background, customer satisfaction has become one of the most decisive keys for any restaurant. Thus, the goal of the research ... -
CUSTOMERS´ PERCEPTION OF SUSTAINABLE RESTAURANTS Case: Hyper-local Restaurant Bucco and Dumlegården Farm
(2021)A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable ... -
Deep learning approach in food detection : An application for nutrition tracking
(2021)Tracking food intake can give insights into eating habits, hence it is useful to confront the rising public health threat of obesity and overweight. Because of high pace of modern life, people usually do not have time for ... -
Designing a cuisine tour of central Vietnam for millennial customers
(2024)Culinary tourism is emerging as a popular trend, attracting more and more attention from tourists around the world. Exploring local cuisine not only provides an enjoyable culinary experience, but also plays an important ... -
Designing Brusko Concept
(2020)The main purpose of the thesis is to develop a new service concept for a small brewpub with craft beer and bruschetta as its core elements in the Helsinki area: Brusko – Birra & Bruschetta. The concept was developed by ... -
Developing a professional sommelier course at the Institute of Tourism Studies in Malta
(2020)This is a product-based thesis aimed to create a professional sommelier curriculum that is beneficial for catering and hospitality operators who want to deliver the knowledge and service of wines and other beverages to ... -
Digital Economy: Analyzing the influence of social media marketing and platform-based economy on the food industries in Finland.
(2021)The aim of this study is to investigate the impact of social media marketing and the use of the sharing platform economy on the restaurant industry in the Helsinki region. Restaurants rely heavily on paid sponsorship to ... -
Do stressed children have a lot on their plates? : A cross-sectional study of long-term stress and diet among Finnish preschoolers
(Academic Press, 2021)We examined the association between hair cortisol concentration (HCC) - an indicator of long-term stress - and diet among preschoolers in a cross-sectional design. The participants were 597 Finnish 3-6-year-olds, and the ... -
Do you want fries with that? : A product-based study of hamburger flavour combinations and customer preferences in the Nummela, Finland area.
(2021)The purpose of this thesis was to find out what are the taste, restaurant, hamburger, and international flavour preferences of the Nummela, Finland population. This data would be used to determine if the opening of a premium ... -
Does temperament make children differently susceptible to their home physical food environment? : A cross-sectional DAGIS study on 3–6 year old Finnish children's food consumption
(Academic Press, 2021)Consistently linked with children's food consumption are food availability and accessibility. However, less is known about potential individual differences among young children in their susceptibility to home food environments. ... -
Enhancing Restaurant Visibility: Standardised Handbook for Food Presentation on Social Media
(2023)This product-based standardised handbook is commissioned by Beijing8 Suomi. The aim of this thesis is to help develop restaurant standardised handbook for food presentation on social media enhancing restaurant´s visibility. ...


















