Haku
Viitteet 391-400 / 1002
Liiketoimintasuunnitelma aloittavalle kahvilayrittäjälle
(Laurea-ammattikorkeakoulu, 2016)
Opinnäytetyön tarkoituksena oli tuottaa toimiva liiketoimintasuunnitelma aloittavalle kahvilayrittä-jälle. Toimeksiantajana oli Julia Mäki, joka on perustamassa ensimmäistä yritystään. Opinnäytetyö on toiminnallinen ja pohjautuu toimeksiantajan...
The objective of this thesis was to produce a practical business plan for a starting café entrepre-neur. The commissioner was Julia Mäki, who is starting her first company. The thesis is functional and it is based on the commissioner’s business idea. The café offers memorable café services of good quality for young and working people nearby the heart of Helsinki. A business plan was created in the thesis. For business plan creation and obtaining the material for the business plan, different methods such as interviewing, benchmarking and net scouting were exploited. The theoretical section includes the basics of starting a company, the challenges of entrepreneur-ship, how to choose the right company form and information about coffee industry in Finland. The thesis includes those factors that you should take into consideration when starting a new company and also what a business plan encases. The business plan has helped the commissioner and it has cleared the future plans. The business plan works as a guide when starting as an entrepreneur....
The objective of this thesis was to produce a practical business plan for a starting café entrepre-neur. The commissioner was Julia Mäki, who is starting her first company. The thesis is functional and it is based on the commissioner’s business idea. The café offers memorable café services of good quality for young and working people nearby the heart of Helsinki. A business plan was created in the thesis. For business plan creation and obtaining the material for the business plan, different methods such as interviewing, benchmarking and net scouting were exploited. The theoretical section includes the basics of starting a company, the challenges of entrepreneur-ship, how to choose the right company form and information about coffee industry in Finland. The thesis includes those factors that you should take into consideration when starting a new company and also what a business plan encases. The business plan has helped the commissioner and it has cleared the future plans. The business plan works as a guide when starting as an entrepreneur....
Avainasiakkuuksien kehittäminen case: Yritys X
(Laurea-ammattikorkeakoulu, 2016)
Opinnäytetyön tavoitteena oli suunnitella kehittämisehdotuksia toimeksiantajayritykselle avainasiakkuuksien edistämiseksi. Toimeksiantajana oli pääkaupunkiseudulla toimiva henkilöstöpalveluyritys. Tarkoituksena oli saada ...
Kuluttajan kotimaisen pienpanimo-oluen pakkauksessa valintaan vaikuttavat tekijät päivit-täistavarakaupoissa ostohetkellä
(Laurea-ammattikorkeakoulu, 2016)
Tämä opinnäytetyö käsittelee kuluttajan kotimaisen pienpanimo-oluen pakkauksessa valintaan vaikuttavia tekijöitä päivittäistavarakaupoissa ostohetkellä. Opinnäytetyö tehtiin yhteistyössä Hart-wall Oy:n kanssa. Opinnäytetyössä keskityttiin tutkimaan...
The objective of this thesis was to create a marketing perspective on what affects the consumer purchase choice in the craft beer segment. This thesis was commissioned by Hartwall brewery. The thesis focuses on the different elements regarding product visualization that affect the con-sumer’s purchase decision. The thesis aimed to improve the package design process of Hartwall in the craft beer segment. The thesis also aimed to produce relevant information about consumer behavior and to list areas that should be focused on in package design. By doing this Hartwall will have a better process to develop relevant products to the craft beer market. Finland’s beer market is heavily owned by the biggest brewers with a 95% market share, but the local microbreweries have gained in a short time a 5% market share. The biggest stakeholders in the market are the top three breweries: Sinebrychoff, Hartwall and Olvi. Local microbreweries are gaining numbers in Finland at a rapid speed and there are over 60 microbreweries in Finland. The global craft beer trend keeps gaining more momentum and it is relatively certain that Fin-land’s beer market will follow the same progress that happened in Sweden, where craft beer has gained a 10% market share. The craft beer segment differs from other beers as the actual story behind the product is being emphasized. Today’s consumers want to have experiences with their beer. The retailers have beer segments in store that have hundreds of products. Because of this, consumers need to rely heavily on the de-sign of the products. This is one of the reasons why package design is emphasized in this market. The main research method used was survey, which helped to gain information about consumer purchase behavior. Net scouting, observation and persona profiling were also conducted. These helped to select the wanted survey answers for this survey. The objective was to use these meth-ods to obtain as much relevant information as possible. When selecting a craft beer, the consumer wants products that have attitude. Attitude of course is very subjective. The consumer prefers bottle over can when selecting a craft beer. When design-ing a craft beer, the beer type on the label should be communicated very openly. It is also im-portant to create a product design that is visually clear but interesting....
The objective of this thesis was to create a marketing perspective on what affects the consumer purchase choice in the craft beer segment. This thesis was commissioned by Hartwall brewery. The thesis focuses on the different elements regarding product visualization that affect the con-sumer’s purchase decision. The thesis aimed to improve the package design process of Hartwall in the craft beer segment. The thesis also aimed to produce relevant information about consumer behavior and to list areas that should be focused on in package design. By doing this Hartwall will have a better process to develop relevant products to the craft beer market. Finland’s beer market is heavily owned by the biggest brewers with a 95% market share, but the local microbreweries have gained in a short time a 5% market share. The biggest stakeholders in the market are the top three breweries: Sinebrychoff, Hartwall and Olvi. Local microbreweries are gaining numbers in Finland at a rapid speed and there are over 60 microbreweries in Finland. The global craft beer trend keeps gaining more momentum and it is relatively certain that Fin-land’s beer market will follow the same progress that happened in Sweden, where craft beer has gained a 10% market share. The craft beer segment differs from other beers as the actual story behind the product is being emphasized. Today’s consumers want to have experiences with their beer. The retailers have beer segments in store that have hundreds of products. Because of this, consumers need to rely heavily on the de-sign of the products. This is one of the reasons why package design is emphasized in this market. The main research method used was survey, which helped to gain information about consumer purchase behavior. Net scouting, observation and persona profiling were also conducted. These helped to select the wanted survey answers for this survey. The objective was to use these meth-ods to obtain as much relevant information as possible. When selecting a craft beer, the consumer wants products that have attitude. Attitude of course is very subjective. The consumer prefers bottle over can when selecting a craft beer. When design-ing a craft beer, the beer type on the label should be communicated very openly. It is also im-portant to create a product design that is visually clear but interesting....
Tyytyväinen asiakas – AINA: Perehdytyksen kehittäminen Prestossa
(Laurea-ammattikorkeakoulu, 2016)
Tämä opinnäytetyö on toteutettu toiminnallisena opinnäytetyönä Ravintola Preston toimeksiannosta. Tämän työn tavoitteena on kehittää ravintolan perehdytysprosessia palvelumuotoilun menetelmiä käyttäen. Työn tarkoituksena on luoda selkeä työkalu, perehdytysopas, joka omalla osallaan auttaa saamaan Preston perehdytysprosessin mahdollisimman motivoivaksi ja toimivaksi. Opinnäytetyössä tavoitteena on, että jokaisen uuden ja palaavan työntekijän on helppo ja innostava astua uusiin työtehtäviin Ravintola Prestossa.
Toimeksiantaja Ravintola Presto on Royal Ravointolat Oy:n suuri italialinen ravintolakokonaisuus. Työ antaa organisaatiolle konkreettisen perehdytysoppaan muodossa selkeät ohjeistukset uusille ja vanhoille työntekijöille. Suunniteltu perehdytys ja kaikille samat säännöt luovat eettisen ja tasapainoisen työyhteisön.
Työn teoreettinen viitekehys on rakennettu henkilöstöjohtamisen ja perehdyttämisen ympärille. Teoria pohjautuu suunnitelmallisen henkilöstöjohtamisen tärkeyteen osana hyvää johtamiseta. Oleellisiksi teoksiksi nousivat Viitalan (2013) Henkilöstöjohtaminen – Strateginen kilpailutekijä, Kupiaksen ja Peltolan (2009) Perehdyttämisen pelikentällä sekä aiheeseen liittyvät artikkelit. Produktin tekemisen kolmiportainen malli rakennettiin mukaelmana Tuulaniemen (2013) Palvelumuotilun ja Moritzin (2005) Service Design –teosten mukaisesti. Produktina valmistuva perehdytysoppaasta julkaistaan vain sisällysluettelo, sillä opas sisältää salassa pidettävää materiaalia.
Opinäytetyön produkti tehtiin palvelumuotoilun keinoja käyttäen. Produktia lähdettiin tuottamaan ravintolan sisäiselle asiakkaalle eli työntekijöille. Työn tekeminen eteni kolmiportaisen mallin mukaisesti, jonka osina olivat ymmärrä (1), kehitä (2) ja toteuta (3). Ymmärrä-vaiheessa tutkittiin haastatteluilla ravintolan perehdytyksen nykyistä tilaa ja millaisia toiveita sen kehittämiselle olisi. Kehitä-vaiheessa tehtiin palvelupolku yhdessä henkilökunnan kanssa, jonka avulla luotiin yhtenäinen palvelujärjestys ravintolaan. Tämän jälkeen oppaan ensimmäinen versio oli valmiina. Toteuta-vaiheessa havainnoitiin oppaan käyttöä ja sen perusteella sitä hieman paranneltiin. Tämän jälkeen opas viimeisteltiin valmiiksi.
Teorian ja palvelumuotoilumenetelmien avulla oppaasta tuli hyvin tiivis ja kattava. Toimeksiantajan mukaan työstä tulee olemaan merkittävää hyötyä tulevaisuudessa niin vanhoille sekä uusille työntekijöille. Toimeksiantaja oli erittäin tyytyväinen lopputulokseen....
This functional thesis focuses on human resource managemet and the job orientation process. The purpose in this thesis is to create an orientaton guide for new- and returning employees of Restaurant Presto. The objective of this work is to develop...
This functional thesis focuses on human resource managemet and the job orientation process. The purpose in this thesis is to create an orientaton guide for new- and returning employees of Restaurant Presto. The objective of this work is to develop...
Sisältömarkkinointisuunnitelma Case: 3 Kaverin Jäätelö
(Laurea-ammattikorkeakoulu, 2016)
Tämän toiminnallisen opinnäytetyön tarkoitus oli suunnitella ja kehittää markkinoinnin vuosikalen-teri sisältömarkkinointisuunnitelman muodossa helsinkiläiselle 3 Kaverin Jäätelö -yritykselle ajalle kesäkuu 2016 – toukokuu 2017.
3 Kaverin Jäätelö...
The purpose of this functional thesis was to create a content marketing plan in a form of a calen-dar from June 2016 to May 2017 for a Finnish ice cream company called 3 Kaverin Jäätelö. 3 Kaverin Jäätelö produces high quality ice cream from fresh ingredients without any additives. Their factory is located in Kontula, Helsinki. The core values of the company are to produce the finest ice cream possible and always put flavor and quality before profit. These values were taken into account among other criteria when developing the content marketing plan. The objective of the thesis was to create a practical content marketing calendar that works as a tool to help and guide with digital marketing. 3 Kaverin Jäätelö can use the calendar to help cre-ate ideas and to produce digital marketing content. The development work started with interviewing Heikki Huotari from 3 Kaverin Jäätelö and by analyzing the company and its operational environment by using SWOT-analysis and conducting research on the markets, competitors and customers. This was followed by studying what content marketing and efficient communicating are and how the social media works. The next step was to benchmark the competitors and to find out the importance of the role of the brand when it comes to planning marketing content. The theoretical framework of the thesis covers marketing, market-ing communications and digital marketing literature. The end result of the thesis was a content marketing plan in a form of a calendar that is assem-bled in a table form and then explained in the text. The calendar includes holidays and events found in the Finnish calendar. It also consideres the Finnish school year, seasons and different times of the year. International theme days were also included in the calendar. The content of the calendar was based on these calendar dates and all the previous analyzes. 3 Kaverin Jäätelö can also use the calendar after May, 2017 by altering it to suit the current period....
The purpose of this functional thesis was to create a content marketing plan in a form of a calen-dar from June 2016 to May 2017 for a Finnish ice cream company called 3 Kaverin Jäätelö. 3 Kaverin Jäätelö produces high quality ice cream from fresh ingredients without any additives. Their factory is located in Kontula, Helsinki. The core values of the company are to produce the finest ice cream possible and always put flavor and quality before profit. These values were taken into account among other criteria when developing the content marketing plan. The objective of the thesis was to create a practical content marketing calendar that works as a tool to help and guide with digital marketing. 3 Kaverin Jäätelö can use the calendar to help cre-ate ideas and to produce digital marketing content. The development work started with interviewing Heikki Huotari from 3 Kaverin Jäätelö and by analyzing the company and its operational environment by using SWOT-analysis and conducting research on the markets, competitors and customers. This was followed by studying what content marketing and efficient communicating are and how the social media works. The next step was to benchmark the competitors and to find out the importance of the role of the brand when it comes to planning marketing content. The theoretical framework of the thesis covers marketing, market-ing communications and digital marketing literature. The end result of the thesis was a content marketing plan in a form of a calendar that is assem-bled in a table form and then explained in the text. The calendar includes holidays and events found in the Finnish calendar. It also consideres the Finnish school year, seasons and different times of the year. International theme days were also included in the calendar. The content of the calendar was based on these calendar dates and all the previous analyzes. 3 Kaverin Jäätelö can also use the calendar after May, 2017 by altering it to suit the current period....
Palvelujen kehittäminen Case: Tilausravintola X
(Laurea-ammattikorkeakoulu, 2016)
Opinnäytetyön tavoitteena on kartoittaa sekä teorian että yrityksen nykyisten asiakkaiden kokemusten kautta palvelujen kehittämiskohteita ja ideoita toiminnan kehittämiseksi. Opinnäytetyön tuloksilla on tarkoitus löytää ideoita palvelutoiminnan...
customers could find their actual way to the restaurant. Based on the results of the thesis it can be argued that the most relevant development areas are concrete and as such feasible....
customers could find their actual way to the restaurant. Based on the results of the thesis it can be argued that the most relevant development areas are concrete and as such feasible....
Ympäristöjärjestelmämalli hoitokotiin ISO 14001 -standardin mukaan
(Laurea-ammattikorkeakoulu, 2015)
nopeasti. Sosiaali- ja terveyspalvelualalla ei juurikaan ole mietitty toiminnan ympäristövaikutuksia. Jotkut kunnat toteuttavat kestävän kehityksen ohjelmaa ja sitä kautta ympäristövaatimukset tulevat kohdistumaan myös sosiaali- ja terveyspalvelualalle...
In the last few decades environmental protection has become a priority around the globe. The Earth has limited resources in the form of the carrying capacity of the environment, and the western consumption culture does not take precaution nor into account the environmental destruction in developing countries and other threatening factors early enough. Social and health services do not consider the environmental effects of their operations to a large extent. Some municipalities follow the sustainable development guidelines, thus making environmental re-quirements a priority also for the social and health service sector. Due to these factors this thesis is current as a topic. The objective of this thesis is to compile an environmental management system model following the ISO 14001: 2004 standard for the social and health service sector. The model can be applied to nearly all organisations and companies providing service housing. In addition to care work the services of a nursing home include several support services in which environmental management is already considered. The environmental management system model aims to ease the introduction of environmental protection actions to the company in question and increase awareness of environmental re-quirements. The environmental management system model includes an environmental program to follow. Both have concrete procedures and objectives. The commissioner is one of the leading social and health service companies in the private sector. The company owns several locations providing service housing. The anonymous service location is in Helsinki and will be refered to as organisation in this thesis. The themes covered in this thesis are environmental protection, the environmental responsibilities of a company, environmental systems and the ISO 14001: 2004 standard. References used include the ISO 14001: 2004 standard and literature concerning societal and environmental responsibilities as well as qualitative literature. The main method of this final project is theme interview with observation in the location of the service. Some of the results are included in the objectives of the environmental system model. The most important finding was a generally positive attitude towards environmental issues as well as an interest in environmental protection without specified requirements made by the management. Environmental management was considered a significant part of the function of a company, as well as having a role in the competitiveness of care services. The personnel of the location of the service wished for specific and practical comparisons and examples for improving their awareness of environmental protection and also that the environmental management system should be coordinated by the management. The interviewees included several employees of the organisation as well as the chief of the acquired services employed by the city of Helsinki. Keywords: Environmental protection, environmental responsibility, environmental system, ISO 14001: 2004 -standard...
In the last few decades environmental protection has become a priority around the globe. The Earth has limited resources in the form of the carrying capacity of the environment, and the western consumption culture does not take precaution nor into account the environmental destruction in developing countries and other threatening factors early enough. Social and health services do not consider the environmental effects of their operations to a large extent. Some municipalities follow the sustainable development guidelines, thus making environmental re-quirements a priority also for the social and health service sector. Due to these factors this thesis is current as a topic. The objective of this thesis is to compile an environmental management system model following the ISO 14001: 2004 standard for the social and health service sector. The model can be applied to nearly all organisations and companies providing service housing. In addition to care work the services of a nursing home include several support services in which environmental management is already considered. The environmental management system model aims to ease the introduction of environmental protection actions to the company in question and increase awareness of environmental re-quirements. The environmental management system model includes an environmental program to follow. Both have concrete procedures and objectives. The commissioner is one of the leading social and health service companies in the private sector. The company owns several locations providing service housing. The anonymous service location is in Helsinki and will be refered to as organisation in this thesis. The themes covered in this thesis are environmental protection, the environmental responsibilities of a company, environmental systems and the ISO 14001: 2004 standard. References used include the ISO 14001: 2004 standard and literature concerning societal and environmental responsibilities as well as qualitative literature. The main method of this final project is theme interview with observation in the location of the service. Some of the results are included in the objectives of the environmental system model. The most important finding was a generally positive attitude towards environmental issues as well as an interest in environmental protection without specified requirements made by the management. Environmental management was considered a significant part of the function of a company, as well as having a role in the competitiveness of care services. The personnel of the location of the service wished for specific and practical comparisons and examples for improving their awareness of environmental protection and also that the environmental management system should be coordinated by the management. The interviewees included several employees of the organisation as well as the chief of the acquired services employed by the city of Helsinki. Keywords: Environmental protection, environmental responsibility, environmental system, ISO 14001: 2004 -standard...
Lounaspalvelukonseptin kehittäminen - Case Cafe Fanny
(Laurea-ammattikorkeakoulu, 2015)
oleva asiakaskunta. Sekä asiakkaat että henkilöstö on pidettävä kartalla muutoksesta, jotta yrityksen mahdollisuudet kasvaisivat paremman myynnin, maineen ja kokonaiskasvun osalta.
Opinnäytetyö alkaa työn taustojen sekä toimeksiantajan, Cafe Fannyn...
The objective of this thesis was to present a new lunch service concept and evaluate its functionality based on information gathered from customers and competing companies. The purpose was to help the company with the introduction of the new concept by taking into account the strengths, weaknesses, opportunities and threats involved. This thesis was commissioned by Cafe Fanny goes to Hollywood. Cafe Fanny is transforming its concept and as a part of the operation, the lunch service will be improved. The end result of the thesis helps with the transition to the new concept as well as clarifies the new operation model. A critical view on the lunch service concept is a feasible way to scrutinize each part of the service in a different light and examine, which solutions will work and in which parts of the service one has to take into account the old clientele. The customers and the staff have to be aware of the change so that the company’s possibilities increase concerning sales, reputation and overall growth. The thesis begins with the introduction of the background of the task and the commissioner, Cafe Fanny. The theoretical framework consists of customer experience and theory about concept. Important points include the development of value in customer experience and its trend in corporate life. The theoretical section about concepting includes its components and the role of senses in service. The thesis follows the service design process developed by Tuulaniemi. The process was divided into three parts, according to which the thesis advanced by exploiting different methods. First, customer and competitor information was collected with netscouting, benchmarking, customer survey and customer interviews. Secondly, the gathered information was combined and presented through customer profiles and customer journey maps. Finally, the new service was presented with a service blueprint and evaluated by SWOT analyses....
The objective of this thesis was to present a new lunch service concept and evaluate its functionality based on information gathered from customers and competing companies. The purpose was to help the company with the introduction of the new concept by taking into account the strengths, weaknesses, opportunities and threats involved. This thesis was commissioned by Cafe Fanny goes to Hollywood. Cafe Fanny is transforming its concept and as a part of the operation, the lunch service will be improved. The end result of the thesis helps with the transition to the new concept as well as clarifies the new operation model. A critical view on the lunch service concept is a feasible way to scrutinize each part of the service in a different light and examine, which solutions will work and in which parts of the service one has to take into account the old clientele. The customers and the staff have to be aware of the change so that the company’s possibilities increase concerning sales, reputation and overall growth. The thesis begins with the introduction of the background of the task and the commissioner, Cafe Fanny. The theoretical framework consists of customer experience and theory about concept. Important points include the development of value in customer experience and its trend in corporate life. The theoretical section about concepting includes its components and the role of senses in service. The thesis follows the service design process developed by Tuulaniemi. The process was divided into three parts, according to which the thesis advanced by exploiting different methods. First, customer and competitor information was collected with netscouting, benchmarking, customer survey and customer interviews. Secondly, the gathered information was combined and presented through customer profiles and customer journey maps. Finally, the new service was presented with a service blueprint and evaluated by SWOT analyses....
Terassitoiminnan kehittäminen palvelumuotoilun keinoin: Case: ravintola Nuevo
(Laurea-ammattikorkeakoulu, 2015)
Opinnäytetyön tarkoituksena oli kehittää ravintola Nuevon terassitoimintaa. Työn tavoitteena oli luoda terassille uusia toimintatapoja ja käytänteitä, joiden avulla palvelun laatu ja asiakaskokemus paranisi, ja henkilökunnan olisi mukavampi työskennellä terassilla. Tavoitteena oli, että terassilta saataisiin karsittua turhat työtehtävät pois, jotta henkilökunnan toiminta olisi ripeämpää ja täten mielekkäämpää.
Ravintola Nuevo on yksi Royal Ravintolat Oy:n ravintoloista. Nuevolla on käytössään kesäisin terassi, jonka toimintaan on kaivattu ehostusta. Nuevo on à la carte –ravintola, jossa on tarjolla espanjalaisia ruokia ja juomia.
Työn toteuttamiseksi oleellisia teoksia olivat Tuulaniemen Palvelumuotoilu (2013) ja Moritzin Service Design (2005) -teokset. Aluksi oli tärkeää perehtyä terassisäädöksiin ja vaatimuksiin. Teoria pohjautuu palveluun liittyviin käsitteisiin, kuten laadukkaaseen palveluun, palvelutapahtumaan, palvelumuotoiluun, asiakasymmärrykseen ja –kokemukseen. Asiakkaista tarvittiin ymmärrystä, sillä asiakas on keskeisessä osassa palvelua.
Opinnäytetyö tehtiin toiminnallisena työnä, ja se toteutettiin palvelumuotoilun menetelmiä käyttäen. Työn tutkimusmenetelminä käytettiin haastatteluja, benchmarkingia, varjostusta ja aivoriihtä. Saatujen tulosten perusteella terassille luotiin palvelupolku, Service Blueprint ja käyttäjäprofiilit. Hanke etenee viisiportaisen mallin, jonka osat ovat asiakasymmärrys ja määrittely (1), tutkimus (2), suunnittelu ja ideointi (3), toteutus (4) ja arviointi (5). Malli on mukaelma Tuulaniemen (2013) ja Moritzin (2005) malleista. Opinnäytetyön lopussa on hankkeen arviointia, jossa pohditaan työn onnistumista. Viimeisessä luvussa on yhteenveto ja johtopäätöksiä työstä....
The purpose of this thesis was to improve the terrace services of restaurant Nuevo. The objective was to create new ways to work and minimize unnecessary work tasks. As a result of these, service quality and customer experience are better...
The purpose of this thesis was to improve the terrace services of restaurant Nuevo. The objective was to create new ways to work and minimize unnecessary work tasks. As a result of these, service quality and customer experience are better...
Hotellivastaanottohenkilökunnan turvallisuuskartoitus
(Laurea-ammattikorkeakoulu, 2015)
Tämän opinnäytetyön tavoitteena oli tehdä kartoitus hotellien vastaanottovirkailijoiden työturvalli-suustilanteesta ja selvittää sen hallintaan liittyviä keinoja. Tavoitteena oli selvittää vastaajien ko-kemuksia heidän työturvallisuudestaan...
The objective of this thesis was make a survey about a hotel´s receptions staff´s working safety and to find methods for controlling it. The research questions were written to find out the re-spondent´s experiences on their working safety by using...
The objective of this thesis was make a survey about a hotel´s receptions staff´s working safety and to find methods for controlling it. The research questions were written to find out the re-spondent´s experiences on their working safety by using...









