Haku
Viitteet 451-460 / 1005
Konseptimuutos, Case: Café Beat
(Laurea-ammattikorkeakoulu, 2015)
Tämän opinnäytetyön tarkoituksena oli kehittää nykyistä monipuolisempi ja toimivampi kon-septiehdotus Laurea ammattikorkeakoulun Leppävaaran kampuksella sijaitsevalle kahvila Café Beatille. Toimeksiantajana toimi Bar Laurea, joka vastaa...
The objective of this thesis is to develop a new, more versatile and functional concept for Café Beat situated on Laurea Leppävaara campus. The commissioner is Bar Laurea. The commissioner receives a new concept suggestion which they may use in a way that is suitable for them. The main purpose was to broaden the product range and to make the service more functional. The focus was also on improving marketing and advertising. The problems of the café were a one-sided range of products, for example food allergies were not taken into account. The developers found the product range full of unhealthy choices and the café should follow current food trends, due to the fact that the café is favored by young adults. During rush-hours, queues are long and that was one factor that the developers wanted to improve. The thesis is based on theory of concept development, customer satisfaction, nutrition guidelines and current food trends. Vento (2013) and Lahdensalo (2009) conducted studies on this theme and this thesis also exploits those studies. One of the main methods used in this project was observation. Developers of this thesis wanted to examine workable solutions from other cafés, therefore benchmarking was also one of the methods used. A survey was answered by customers to get their opinion about the products and service. It was also important to interview the restaurant manager to obtain information on the procedures of the café. Based on the results, a new suggestion was drawn up. The result of this thesis was a new concept suggestion, the focus was on product development and nutrition. The product range was developed suitable for as many as possible. Marketing and advertisement were also key factors in the suggestion. Current food trends were also taken into account. The new concept was developed by using theory on concept development and taking notice of customers’ opinions....
The objective of this thesis is to develop a new, more versatile and functional concept for Café Beat situated on Laurea Leppävaara campus. The commissioner is Bar Laurea. The commissioner receives a new concept suggestion which they may use in a way that is suitable for them. The main purpose was to broaden the product range and to make the service more functional. The focus was also on improving marketing and advertising. The problems of the café were a one-sided range of products, for example food allergies were not taken into account. The developers found the product range full of unhealthy choices and the café should follow current food trends, due to the fact that the café is favored by young adults. During rush-hours, queues are long and that was one factor that the developers wanted to improve. The thesis is based on theory of concept development, customer satisfaction, nutrition guidelines and current food trends. Vento (2013) and Lahdensalo (2009) conducted studies on this theme and this thesis also exploits those studies. One of the main methods used in this project was observation. Developers of this thesis wanted to examine workable solutions from other cafés, therefore benchmarking was also one of the methods used. A survey was answered by customers to get their opinion about the products and service. It was also important to interview the restaurant manager to obtain information on the procedures of the café. Based on the results, a new suggestion was drawn up. The result of this thesis was a new concept suggestion, the focus was on product development and nutrition. The product range was developed suitable for as many as possible. Marketing and advertisement were also key factors in the suggestion. Current food trends were also taken into account. The new concept was developed by using theory on concept development and taking notice of customers’ opinions....
Reilun matkailijan testi Reilun matkailun yhdistykselle
(Laurea-ammattikorkeakoulu, 2015)
Tämä toiminnallinen opinnäytetyö käsittelee reilua ja kestävää matkailua. Opinnäytetyön tavoitteena oli tuottaa Reilun matkailun yhdistykselle sisällöllisesti ja visuaalisesti valmis Reilun matkailijan testi, jonka yhdistys voi julkaista omilla...
This functional thesis discusses fair and sustainable tourism. The objective of this study was to produce a complete “Fair Traveler’s Test” for the Finnish Association for Fair Tourism (FAFT) that the association may publish on their website. The purpose of the thesis was to research fair tourism from three perspectives of sustainability. The frame of reference consists of three dimensions of sustainability; economical, sociocultural and environmental. The principles of fair tourism, created by the Finnish Association for Fair Tourism, were used as a base in this study. A complete test was formed of the three afore mentioned themes of sustainability and the subjects’ sub-themes. The objective of the “Fair Traveler’s Test” was to provide up-to-date and useful data on the awareness of the users of the association of fair tourism. The test was created as a result of the process. Fair tourism was also studied by carrying out personal interviews. The test was tested on paper with a selected target group. It was not possible to test it online. The evaluation of the test was based on the reviews of students, tutors and the Finnish Association for Fair Tourism....
This functional thesis discusses fair and sustainable tourism. The objective of this study was to produce a complete “Fair Traveler’s Test” for the Finnish Association for Fair Tourism (FAFT) that the association may publish on their website. The purpose of the thesis was to research fair tourism from three perspectives of sustainability. The frame of reference consists of three dimensions of sustainability; economical, sociocultural and environmental. The principles of fair tourism, created by the Finnish Association for Fair Tourism, were used as a base in this study. A complete test was formed of the three afore mentioned themes of sustainability and the subjects’ sub-themes. The objective of the “Fair Traveler’s Test” was to provide up-to-date and useful data on the awareness of the users of the association of fair tourism. The test was created as a result of the process. Fair tourism was also studied by carrying out personal interviews. The test was tested on paper with a selected target group. It was not possible to test it online. The evaluation of the test was based on the reviews of students, tutors and the Finnish Association for Fair Tourism....
Sosiaalinen media asiakaspalvelukanavana ravintola-alalla
(Laurea-ammattikorkeakoulu, 2015)
asiakaspalvelukanavana. Opinnäytetyö toteutettiin osana Lau-rea-ammattikorkeakoulun ja Kurio Oy:n yhteistyössä tekemää kuluttajakäyttäytymisen digitaali-suushanketta. Tavoitteena oli saada kuluttajien käyttäytymisestä uutta tietoa sekä toimeksiantajal-le että...
The main purpose of this thesis was to examine social media as a customer service channel in the restaurant field by using two example restaurants. The objective was to examine managers’ and customers’ views of social media and its benefits as a...
The main purpose of this thesis was to examine social media as a customer service channel in the restaurant field by using two example restaurants. The objective was to examine managers’ and customers’ views of social media and its benefits as a...
Concierge–palvelun kehittäminen Case: BEST WESTERN PREMIER Hotel Katajanokka
(Laurea-ammattikorkeakoulu, 2015)
asiakas-lähtöisyyttä, hotellitoimintaa, sekä concierge-palvelun roolia hotellien toiminnassa. Opinnäytetyö toteutettiin palvelumuotoilua ja Stefan Moritzin palvelumuotoiluprosessin viittä vaihetta hyödyntä-en. Aineistoa kerättiin ensimmäisessä vaiheessa...
The purpose of this thesis was to examine what kind of concierge service would answer the wishes of BEST WESTERN PREMIER Hotel’s customers. The purpose of this study was to define the frames for the service and its operations. The topic choice was affected by the facts that concierge is still an unfamiliar concept and no studies on it have been conducted. BEST WESTERN PREMIER Hotel Katajanokka was the commissioner company. The theoretical framework included subjects such as the different dimensions of services, custom-er knowledge and understanding, hotel functions and the concierge services role in the hotel’s actions. The thesis was implemented by exploiting service design and the five stages of Stefan Moritz’s model. In the first stage, the data was collected with a theme interview, questionnaires, benchmarking and observations, and in the second stage, based on the results, three hotel users customer profiles were drawn up by using personas. In the third stage the persona’s’ wishes and needs about the concierge service were discussed by using the six thinking hats method. In the fourth stage each persona’s wishes were covered with a SWOT analysis to list the strengths, oppor-tunities, weaknesses and threats. The results were recapped for creating the frames of BEST WESTERN PREMIER Hotel Katajanokka’s concierge service, so that it responds to the needs and wishes of every persona. In the fifth stage the final service was visualized with a customer journey map. The concierge service was established so that its frames were so realistic that the hotel could start using it if wanted. The services the concierge would provide are mostly already in use, so the need for training would be minor. There would not either be a need to increase the number of staff because the concierge service’s working hours would be based on the work schedule that is al-ready in use. Ideas were also provided for further development in the future. According to the commissioner company’s feedback the concierge service was found ready to be used....
The purpose of this thesis was to examine what kind of concierge service would answer the wishes of BEST WESTERN PREMIER Hotel’s customers. The purpose of this study was to define the frames for the service and its operations. The topic choice was affected by the facts that concierge is still an unfamiliar concept and no studies on it have been conducted. BEST WESTERN PREMIER Hotel Katajanokka was the commissioner company. The theoretical framework included subjects such as the different dimensions of services, custom-er knowledge and understanding, hotel functions and the concierge services role in the hotel’s actions. The thesis was implemented by exploiting service design and the five stages of Stefan Moritz’s model. In the first stage, the data was collected with a theme interview, questionnaires, benchmarking and observations, and in the second stage, based on the results, three hotel users customer profiles were drawn up by using personas. In the third stage the persona’s’ wishes and needs about the concierge service were discussed by using the six thinking hats method. In the fourth stage each persona’s wishes were covered with a SWOT analysis to list the strengths, oppor-tunities, weaknesses and threats. The results were recapped for creating the frames of BEST WESTERN PREMIER Hotel Katajanokka’s concierge service, so that it responds to the needs and wishes of every persona. In the fifth stage the final service was visualized with a customer journey map. The concierge service was established so that its frames were so realistic that the hotel could start using it if wanted. The services the concierge would provide are mostly already in use, so the need for training would be minor. There would not either be a need to increase the number of staff because the concierge service’s working hours would be based on the work schedule that is al-ready in use. Ideas were also provided for further development in the future. According to the commissioner company’s feedback the concierge service was found ready to be used....
Ravintolan Cocktaillistan Suunnitteluprosessi
(Laurea-ammattikorkeakoulu, 2015)
Toiminnallisen opinnäytetyön aiheena on ravintolan cocktaillistan suunnitteluprosessi. Toimeksiantajana prosessissa toimii helsinkiläinen ravintola Kokomo Tikibar & Room. Ravintolalle syntyy lopputuotoksena käyttöön uudistettu cocktaillista.
Tarkoituksena oli kehittää uudistettu, ajanhenkinen ja kiinnostava lista ravintolan konseptia mukaillen. Tavoitteena oli tuoda uusia makuja vakiintuneelle asiakaskunnalle, sekä herättää mahdollisten uusien asiakkaiden kiinnostus tuoreen cocktailtarjonnan avulla. Suunnittelun pohjana oli kustannustehokkuus, joka tuo lisäarvoa ravintolalle ja mahdollistaa asiakkaita miellyttävän hintatason.
Opinnäytetyön teoriaosuudessa käsitellään ravintolan toimintaympäristöä ja muita toimijoita Helsingin keskustassa, kuvataan ravintolan asiakaskuntaa, listansuunnittelua yleisellä tasolla ja cocktail-listoihin liittyviä normeja, sekä vallitsevia trendejä.
Työn kehitysprosessiosuudessa kuvataan listasuunnittelua käytännössä sekä siihen liittyvää tutkimus- ja kehitysprosessia, joka käytiin läpi ennen kuin päädyttiin listan lopullisiin tuotteisiin. Listasuunnittelussa tarkastellaan kolmea eri näkökulmaa: asiakkaan, työntekijän ja omistajan. Ensimmäisessä vaiheessa selvitetään nykytilanne ja sen jälkeen vaiheittain listalta karsittavat juomat. Seuraavana vuorossa oli uusien tuotteiden kehittely, testaus ja maistattaminen sekä niiden karsinta ennen listan lopullista sisältöä. Tuloksena syntyy ravintolan käyttöön päivittynyt cocktaillista, jota arvioitettiin ravintolapäälliköllä, työntekijöillä sekä muutamalla asiakkaalla.
Lopputuotoksena syntynyttä listaa voidaan hyödyntää päivittäisässä myyntityössä. Tuotos otetaan käyttöön ravintola Kokomo Tikibar & Roomissa loppuvuodesta 2015...
The subject of this thesis is the planning process of a cocktail menu for a restaurant. Restaurant Kokomo Tikibar & Room was the commissioner of the thesis. As the final output the restaurant receives a renewed cocktail menu. The purpose...
The subject of this thesis is the planning process of a cocktail menu for a restaurant. Restaurant Kokomo Tikibar & Room was the commissioner of the thesis. As the final output the restaurant receives a renewed cocktail menu. The purpose...
Uuden aamiaiskonseptin luominen hotellille
(Laurea-ammattikorkeakoulu, 2015)
aamiaisella. Lisäksi perehdytään asiakastyytyväisyyteen ja sen kehittämiseen. Palvelun laadun tulee vastata asiakkaan odotuksia, jotta lopputuloksena olisi tyytyväinen asiakas.
Opinnäytetyö perustuu teoriaan sekä eri tutkimusmenetelmillä kerättyyn aineistoon...
The objective of this thesis is to develop a new successful breakfast concept for a Hotel. The commissioner is a midsized hotel situated in the Uusimaa region in Finland, and it belongs to one of Finland’s largest hotel and restaurant chains...
The objective of this thesis is to develop a new successful breakfast concept for a Hotel. The commissioner is a midsized hotel situated in the Uusimaa region in Finland, and it belongs to one of Finland’s largest hotel and restaurant chains...
Miten ja ketä nuoret fanittavat?
(Laurea-ammattikorkeakoulu, 2015)
Laurea-ammattikorkeakoulu Tiivistelmä
Laurea Leppävaara
Hotelli-ja ravintola-alan liikkeen johto
Laine, Aleksi
Miten ja ketä nuoret fanittavat?
Vuosi 2015 Sivumäärä43
Opinnäytetyön tavoitteena oli selvittää 13...
Laurea University of Applied Sciences Abstract Laurea Leppävaara Degree Programme in Hospitality Management Laine, Aleksi How and to whom the youth fans? Year 2015 Pages 43 The subject of thesis was examining who the idols of Finnish teenagers are and how fan culture can be seen in the lives of teenagers and in social media. The research focused on the topics of idols and how teenagers are following their idols in this era of social media. The thesis was commissioned by Kurio Oy, which is a company operating within the industry of digital marketing. Kurio worked in cooperation with students of Laurea´ University of Applied Sciences´ Leppävaara-Campus The theoretical section of the thesis includes the topics of social media, digital marketing and fan culture as a phenomenon. In the theoretical section the most popular channels of social media are introduced and the term fan defined as a term. The research was executed by qualitative methods and the research methods were theme interview and observation. There were two main themes in the interview; idol and social media. The interviews were built around these themes. Nine teenagers were interviewed and a supporting research method was passive observation, which helped to establish the point of view of what teenagers think about the main subject of the thesis. The research showed that there are some changes to the objects of the youth fan base because of social media but traditional idols are a big part of teenagers’ lives. Fan culture itself is more and more carried out in social media. The youth are following their idols for example on Facebook, Instagram and Twitter. An interesting piece of work in social media is the tighter relationship between the fans and the establishment of different fan communities in social media....
Laurea University of Applied Sciences Abstract Laurea Leppävaara Degree Programme in Hospitality Management Laine, Aleksi How and to whom the youth fans? Year 2015 Pages 43 The subject of thesis was examining who the idols of Finnish teenagers are and how fan culture can be seen in the lives of teenagers and in social media. The research focused on the topics of idols and how teenagers are following their idols in this era of social media. The thesis was commissioned by Kurio Oy, which is a company operating within the industry of digital marketing. Kurio worked in cooperation with students of Laurea´ University of Applied Sciences´ Leppävaara-Campus The theoretical section of the thesis includes the topics of social media, digital marketing and fan culture as a phenomenon. In the theoretical section the most popular channels of social media are introduced and the term fan defined as a term. The research was executed by qualitative methods and the research methods were theme interview and observation. There were two main themes in the interview; idol and social media. The interviews were built around these themes. Nine teenagers were interviewed and a supporting research method was passive observation, which helped to establish the point of view of what teenagers think about the main subject of the thesis. The research showed that there are some changes to the objects of the youth fan base because of social media but traditional idols are a big part of teenagers’ lives. Fan culture itself is more and more carried out in social media. The youth are following their idols for example on Facebook, Instagram and Twitter. An interesting piece of work in social media is the tighter relationship between the fans and the establishment of different fan communities in social media....
Liiketoimintasuunnitelma - Fidel Gastropub & Sports Bar
(Laurea-ammattikorkeakoulu, 2015)
laatia opinnäytetyön kirjoit-tajalle realistinen ja kannattava liiketoimintasuunnitelma Fidel Gastropub & Sports Barin pe-rustamista varten. Liiketoimintasuunnitelman tarkoitus oli käynnistää ravintolan liiketoiminta-lähitulevaisuudessa.
Opinnäytetyö...
a realistic and economic business plan for the author’s start-up restaurant Fidel Gastropub & Sports Bar. The purpose of this business plan was to enable the establishing of the restaurant. The thesis consists of a theoretical section...
a realistic and economic business plan for the author’s start-up restaurant Fidel Gastropub & Sports Bar. The purpose of this business plan was to enable the establishing of the restaurant. The thesis consists of a theoretical section...
Ruokahävikin hyödyntäminen BarLaureassa
(Laurea-ammattikorkeakoulu, 2015)
tavoitteet joita ovat työntekijöiden huomion kiinnittäminen ruokahävikkiin, uusien keinojen luominen BarLaurealle ruokahävikin hyödyntämiseksi, kohdeyrityksen ympäristövaikutuksien vähentäminen ja ruokahävikin eri hyödyntämiskeinojen opettaminen Bar...
to food waste, create new ways to exploit food waste in BarLaurea, reduce companies’ pollution and teach the students different ways to exploit food waste. The commissioner of the thesis is BarLaurea, which is a staff restaurant run by students...
to food waste, create new ways to exploit food waste in BarLaurea, reduce companies’ pollution and teach the students different ways to exploit food waste. The commissioner of the thesis is BarLaurea, which is a staff restaurant run by students...
Toiminta Helsingin yökerhojen Facebook-sivuilla: brändikuvan muotoutuminen, aktiivisuus ja asiakaskokemukset
(Laurea-ammattikorkeakoulu, 2015)
Tämän opinnäytetyön tavoitteena oli luoda uutta, mielenkiintoista ja tarpeellista tietoa suomalaisten asiakaskäyttäytymisestä sosiaalisessa mediassa ja tarkemmin yökerhojen Facebook-sivuilla. Työn keskeiset teemat ovat brändikuvan muotouminen...
, activity and customer experiences. From the findings of this study, and from the lists, that the researcher made especially for nightclubs, that describe ideas and notheworthy points, the Hotel, Restaurant and Catering industry and startups can benefit...
, activity and customer experiences. From the findings of this study, and from the lists, that the researcher made especially for nightclubs, that describe ideas and notheworthy points, the Hotel, Restaurant and Catering industry and startups can benefit...









