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Viitteet 41-50 / 1002
Sisäiset ja ulkoiset motivaatiotekijät hävikin vähentämisessä : case: ravintola Hohka
(2023)
voisiko palkitseminen edistää tätä motivaatiota. Opinnäytetyön tietoperustassa käsiteltiin motivaatio- ja palkitsemisteorioita, saadakseen syvemmän ymmärryksen työmotivaatioon vaikuttavista sisäisistä ja ulkoisista tekijöistä. Tavoitteena oli tunnistaa ne...
The objective of this thesis was to explore the motivational factors of kitchen staff in reducing lunchtime food waste. The purpose was to provide development suggestions to improve motivation among kitchen personnel for the reduction of food waste. The study was commissioned by ISS Services, a company within the ISS Group, specifically focusing on the staff restaurant Hohka. The research addressed how kitchen staff could be motivated more effectively to reduce food waste during lunch, and whether incentivization could enhance this motivation. The theoretical framework delved into motivation and reward theories to gain a deeper understanding of internal and external factors influencing work motivation. The purpose was to identify factors that could increase motivation among kitchen staff in food waste reduction. The qualitative research method involved thematic interviews with kitchen staff, guided by a thematic list based on the theoretical framework. Content analysis of the interview material formed the basis for the research findings. Key results highlighted that both internal and external factors influenced kitchen staff motivation, with a particular emphasis on improving communications, training and development opportunities, and incentivization. Teamwork and a functional work environment were underscored as crucial. While incentivization was perceived as a positive motivator, its exclusive use was deemed insufficient. Clear and open communications were considered pivotal in enhancing motivation. The need for training and development was seen as a strong motivator, as well as various forms of incentivization. As development suggestions, a comprehensive approach incorporating these factors was proposed to enhance motivation in food waste reduction. The results provide valuable insights for ISS and can serve as a guide for further actions to motivate kitchen staff....
The objective of this thesis was to explore the motivational factors of kitchen staff in reducing lunchtime food waste. The purpose was to provide development suggestions to improve motivation among kitchen personnel for the reduction of food waste. The study was commissioned by ISS Services, a company within the ISS Group, specifically focusing on the staff restaurant Hohka. The research addressed how kitchen staff could be motivated more effectively to reduce food waste during lunch, and whether incentivization could enhance this motivation. The theoretical framework delved into motivation and reward theories to gain a deeper understanding of internal and external factors influencing work motivation. The purpose was to identify factors that could increase motivation among kitchen staff in food waste reduction. The qualitative research method involved thematic interviews with kitchen staff, guided by a thematic list based on the theoretical framework. Content analysis of the interview material formed the basis for the research findings. Key results highlighted that both internal and external factors influenced kitchen staff motivation, with a particular emphasis on improving communications, training and development opportunities, and incentivization. Teamwork and a functional work environment were underscored as crucial. While incentivization was perceived as a positive motivator, its exclusive use was deemed insufficient. Clear and open communications were considered pivotal in enhancing motivation. The need for training and development was seen as a strong motivator, as well as various forms of incentivization. As development suggestions, a comprehensive approach incorporating these factors was proposed to enhance motivation in food waste reduction. The results provide valuable insights for ISS and can serve as a guide for further actions to motivate kitchen staff....
Hotellin ravintolan markkinoinnin kehittäminen
(2023)
sekä kyselyiden luontiin GLO Hotel Sellon asiakkaille sekä Sellon kauppakeskuksessa vieraileville. Kehittämistyössä kerätään ensin arviointivaiheessa taustatietoa sekä kehittämisen kohteen lähtökohta ja tehdään suunnitelma. Suunnitelma toteutetaan...
Asiakaskokemuksen kehittäminen Profession hybridikoulutuksissa
(2023)
Opinnäytetyön tavoitteena on kehittää Profession hybridikoulutusten asiakaskokemusta. Professio Finland Oy on tapahtuma- ja koulutusyhtiö, joka järjestää kymmeniä päättäjätapahtumia sekä useita satoja koulutuksia vuosittain. Koulutuksia järjestetään...
BarLabin käyttöönottomanuaali
(2023)
Opinnäytetyö toteutettiin kehittämistehtävänä Laurea Ammattikorkeakoululle. Opinnäytetyön tarkoituksena oli luoda käyttöönottomanuaali uudelle restonomien oppimisympäristökokonaisuuden osalle sekä Laurea Living Labille, BarLabille. Bar...
This thesis was commissioned Laurea University of Applied Sciences as a development assignment. The purpose of the thesis was to create a manual for hospitality management students’ new learning environment and Laurea Living Lab, BarLab. BarLab is a bar class, which is meant to be used as a working life-oriented learning environment for hospitality students. The objective of the thesis is to create a manual to help teaching and using BarLab. The manual includes the common rules of the class and short instructions on how to operate the different parts of BarLab. The frame of reference of the thesis reviews study environments, such as Living Labs and bar classes and how they work. Interviews were used for data gathering in learning environments. Each interview was made in their respective learning environment. The interviews were based on themes. Two questionnaires were designed for the interviews for bar classes and for Laurea Living Labs. The data from the interviews was analyzed by literature-based analysis. The differences between the learning environments were analyzed in a theme table. The best operating models were collected from the materials and they were suited for the manual. The manual for BarLab is the outcome of the thesis. The manual includes information on how BarLab works, who are responsible for BarLab, the storages of BarLab, how to manage the waste and how to use the machines in BarLab. The manual and the thesis are created as two different documents. The thesis includes the material collection for the manual and the results of the interviews. The manual is appended to the thesis. Further development ideas for BarLab were a Living Lab manual and a survey about the interest in education of Laurea’s external parties....
This thesis was commissioned Laurea University of Applied Sciences as a development assignment. The purpose of the thesis was to create a manual for hospitality management students’ new learning environment and Laurea Living Lab, BarLab. BarLab is a bar class, which is meant to be used as a working life-oriented learning environment for hospitality students. The objective of the thesis is to create a manual to help teaching and using BarLab. The manual includes the common rules of the class and short instructions on how to operate the different parts of BarLab. The frame of reference of the thesis reviews study environments, such as Living Labs and bar classes and how they work. Interviews were used for data gathering in learning environments. Each interview was made in their respective learning environment. The interviews were based on themes. Two questionnaires were designed for the interviews for bar classes and for Laurea Living Labs. The data from the interviews was analyzed by literature-based analysis. The differences between the learning environments were analyzed in a theme table. The best operating models were collected from the materials and they were suited for the manual. The manual for BarLab is the outcome of the thesis. The manual includes information on how BarLab works, who are responsible for BarLab, the storages of BarLab, how to manage the waste and how to use the machines in BarLab. The manual and the thesis are created as two different documents. The thesis includes the material collection for the manual and the results of the interviews. The manual is appended to the thesis. Further development ideas for BarLab were a Living Lab manual and a survey about the interest in education of Laurea’s external parties....
Perehdytysopas kahvilan työtehtäviin : Relove Oy
(2023)
Tämä toiminnallinen opinnäytetyö on tehty toimeksiantona Relove Oy:n kahviloiden käyttöön. Relove on elämyksellinen second hand-kauppa ja kahvila, mutta tässä työssä keskitytään ainoastaan kahvilan puoleen. Tavoitteena tässä opinnäytetyössä oli...
Sosiaalisen median manuaali lounasravintoloille
(2023)
markkinoinnista ja sosiaalisesta mediasta markkinoinnin osana. Markkinoinnin alalajeista käsiteltiin digimarkkinointia sekä sisältömarkkinointia, ja sosiaalisen median kanavista tarkasteluun valikoituivat Facebook sekä Instagram. Näiden lisäksi tietoperustaa...
Palvelun laadun määrittäminen kahvila Tassissa
(2023)
Opinnäytetyön toimeksiantajana toimii Kuhmoisissa sijaitseva kesäkahvila Tassi. Opinnäytetyön tavoitteena oli selvittää kahvilan asiakkaiden tyytyväisyyttä nykyhetken palvelun laatuun ja tuotevalikoimaan. Tarkoituksena oli kartoittaa positiivisen ja...
Toimintamalliehdotus olutkoulutuksen suunnitteluun
(2023)
kurssin suunnittelun toimintamallien keskiössä ja miten niitä voitaisiin kehittää aikaisempaa toimivammaksi. Tavoitteena oli kartoittaa toimeksiantajan aikaisemmin käyttämiä toimintamalleja ja havainnoida niistä mahdollisia puutteita, sekä luoda eri...
Kunta-asiakkuuden uudelleen haltuunotto
(2023)
Tämän opinnäytetyön tarkoituksena on seurata ja kehittää esihenkilön työtä projektiluontoisessa työssä isossa kansainvälisessä yrityksessä, joka tuottaa erilaisia palveluja yrityksille, yhteisöille ja julkiselle sektorille. ...
Päättäjätapahtuman kutsuvieraan sitouttaminen
(2023)
Tämän opinnäytetyön tarkoitus oli toimeksiantajan Professio Finland Oy:n päättäjätapahtumien kutsuvierasprosessin kehittäminen. Työn tavoitteena oli tuottaa kehitysehdotuksia, miten päättäjätapahtumien kutsuvieraat saadaan ...