Haku
Viitteet 571-580 / 1002
BarLaurea - kohti kestävää osaamista
(Laurea-ammattikorkeakoulu, 2013)
Tämän opinnäytetyön tarkoitus on tutkia, mitä Laurea-ammattikorkeakoulun Leppävaaran toimipisteessä toimiva BarLaurea-oppimisympäristö on kestävän kehityksen näkökulmasta ja miten se on kehittynyt kohti kestävää osaamista, erityisesti koulutuksen...
The purpose of this thesis was to study how BarLaurea, which operates in Laurea University of Applied Science’s (UAS) Leppävaara unit, stands from the sustainable development point of view and how it has developed towards sustainable know-how, especially from the educational perspective. Mauri Åhlberg’s theory of high quality learning has been chosen as the theoretical framework for this study that according to Åhlberg enhances sustainable development. The theory of sustainable development in general has also been used as part of the theoretical framework. The objective of this study was to present development ideas and ideas for further study based on the results. Case study has been used as the research method for the literary sources, but the most significant research method in this thesis is theme interviews, which were conducted during 2012. The results of the interviews were compared to the theory of sustainable development. Based on the information gathered through the interviews, observations were noted and used to create ideas for further study and development. Based on the conducted study, the BarLaurea learning environment works largely according to Åhlberg’s principles of high quality learning, but some issues are to be developed further to fulfill the principles of high quality learning. Research and development activities are to be developed further and more attention needs to be paid to the meaningfulness of studies. During the study, it transpired that it is hard to evaluate BarLaurea based on the learning principles and values separately from the rest of Laurea UAS as BarLaurea has been developed based on the pedagogical principles and values of Laurea UAS....
The purpose of this thesis was to study how BarLaurea, which operates in Laurea University of Applied Science’s (UAS) Leppävaara unit, stands from the sustainable development point of view and how it has developed towards sustainable know-how, especially from the educational perspective. Mauri Åhlberg’s theory of high quality learning has been chosen as the theoretical framework for this study that according to Åhlberg enhances sustainable development. The theory of sustainable development in general has also been used as part of the theoretical framework. The objective of this study was to present development ideas and ideas for further study based on the results. Case study has been used as the research method for the literary sources, but the most significant research method in this thesis is theme interviews, which were conducted during 2012. The results of the interviews were compared to the theory of sustainable development. Based on the information gathered through the interviews, observations were noted and used to create ideas for further study and development. Based on the conducted study, the BarLaurea learning environment works largely according to Åhlberg’s principles of high quality learning, but some issues are to be developed further to fulfill the principles of high quality learning. Research and development activities are to be developed further and more attention needs to be paid to the meaningfulness of studies. During the study, it transpired that it is hard to evaluate BarLaurea based on the learning principles and values separately from the rest of Laurea UAS as BarLaurea has been developed based on the pedagogical principles and values of Laurea UAS....
Asiakaskokemustutkimus ja aineeton pääoma liiketoiminnan kehittäjinä. Case: Cafe Yrjö
(Laurea-ammattikorkeakoulu, 2013)
Tämä opinnäytetyö on tehty Cafe Yrjön toimeksiannosta. Cafe Yrjö on vuonna 2003 perustettu kahvila-ravintola, joka toimii Helsingissä Yrjönkadun uimahallin yhteydessä rakennuksen toisessa kerroksessa. Opinnäytetyön tarkoituksena on tuottaa...
This study was commissioned by Cafe Yrjö. Cafe Yrjö is a café-restaurant which was founded in 2003. Cafe Yrjö is located in Helsinki inside the Yrjönkatu swimming hall and operates on the second floor of the building. The purpose of this study is to produce information about the customer satisfaction and experience to Cafe Yrjö. The research objective is to develop the business concept of Cafe Yrjö by a customer experience research and by studying intangible assets. In this study intangible assets are defined by customer understanding and customer contact. Because of feelings, premises and such, organizations can not fully be in control of the level of customer satisfaction that arises from their services. It is still possible for the organizations to decide the nature of the services they want to offer. Because a customer experience has no be-ginning or an end it changes all the time according to the presupposition the customer has and by the interaction with the customer and the organization. The memory track formed by the experience will create a new basis for the next experience. The research in studying the customer experience was conducted by theoretical framework and an empiric research. A customer survey and interviews were used as the primary research methods. In addition benchmarking a similar company, Café Maya, which operates at Flaming Spa, was used to gather further information. With these three methods the customer experience provided by Cafe Yrjö could be researched as a whole. This study is the first customer experience and satisfaction conducted for Cafe Yrjö. From the research it could be seen that the customer experience in Cafe Yrjö greatly affects the whole experience of the swimming hall visit. The regular customers of Cafe Yrjö mentioned the customer experience as a reason to why they continue to visit the swimming hall. The customer service at Cafe Yrjö was highly acknowledged but the availability of services was found as negative. In improving the business concept of Cafe Yrjö the feedback and ideas of the customers have been utilized. Other possible methods of improving the concept have also been considered in order to maximize the usage of customer contacts and understanding in the service provided. The methods presented in this thesis would enable the customer aspect to be integrated more in to every level of planning and implementing the business strategy....
This study was commissioned by Cafe Yrjö. Cafe Yrjö is a café-restaurant which was founded in 2003. Cafe Yrjö is located in Helsinki inside the Yrjönkatu swimming hall and operates on the second floor of the building. The purpose of this study is to produce information about the customer satisfaction and experience to Cafe Yrjö. The research objective is to develop the business concept of Cafe Yrjö by a customer experience research and by studying intangible assets. In this study intangible assets are defined by customer understanding and customer contact. Because of feelings, premises and such, organizations can not fully be in control of the level of customer satisfaction that arises from their services. It is still possible for the organizations to decide the nature of the services they want to offer. Because a customer experience has no be-ginning or an end it changes all the time according to the presupposition the customer has and by the interaction with the customer and the organization. The memory track formed by the experience will create a new basis for the next experience. The research in studying the customer experience was conducted by theoretical framework and an empiric research. A customer survey and interviews were used as the primary research methods. In addition benchmarking a similar company, Café Maya, which operates at Flaming Spa, was used to gather further information. With these three methods the customer experience provided by Cafe Yrjö could be researched as a whole. This study is the first customer experience and satisfaction conducted for Cafe Yrjö. From the research it could be seen that the customer experience in Cafe Yrjö greatly affects the whole experience of the swimming hall visit. The regular customers of Cafe Yrjö mentioned the customer experience as a reason to why they continue to visit the swimming hall. The customer service at Cafe Yrjö was highly acknowledged but the availability of services was found as negative. In improving the business concept of Cafe Yrjö the feedback and ideas of the customers have been utilized. Other possible methods of improving the concept have also been considered in order to maximize the usage of customer contacts and understanding in the service provided. The methods presented in this thesis would enable the customer aspect to be integrated more in to every level of planning and implementing the business strategy....
Ammattikeittiön laitteiden julkinen hankinta : Case BarLaurea
(Laurea-ammattikorkeakoulu, 2013)
tarjouspyyntölomakkeet ja onnistunut hankintaprosessi, jonka myötä uudet laitteet asennetaan toimintaan kesäkuussa 2013. BarLaurea vastaa jatkossa paremmin tämän päivän opetus- ja ammattikeittiön laatuvaatimuksia. Opinnäytetyö antaa lukijalle mahdollisuuden saada tietoa...
and analyze the achieved results. Finally conclusions and development ideas were listed. BarLaurea is an educational student restaurant in Laurea Leppävaara. BarLaurea was the commissioner of this thesis and also the target of the procurement process. In Bar...
and analyze the achieved results. Finally conclusions and development ideas were listed. BarLaurea is an educational student restaurant in Laurea Leppävaara. BarLaurea was the commissioner of this thesis and also the target of the procurement process. In Bar...
Suomalainen ruoka maaseutumatkailijoille sähköisessä markkinoinnissa
(Laurea-ammattikorkeakoulu, 2013)
yritykset jotka olivat ilmoittaneet, että he tarjoavat seuraavia palveluita: ruoka, majoitus, mökkimajoitus ja aktiviteetit. Valitut verkkosivut piti olla myös vieraalla kielellä, suomen kielen lisäksi. Tutkimuksessa analysoitiin kuutta verkkosivustoa...
The objective of this thesis was to find out how Finnish food is presented in e-marketing to people interested in rural tourism. Another objective was to give advice to rural tourism entrepreneurs. The point of interest is how food is displayed in pictures and text as well as how well it can be discovered on the websites. The most important means by which digital marketing could attract travelers to healthy and natural food were considered. The research method used was theory-driven content analysis. Based on the theory, an analysis spreadsheet was formed, which utilized the theories of digital marketing and visual design. The spreadsheet was divided into three main groups: Finnish food and visual design of the websites, pictures, colors and text and the general impression. The research questions were formed under these main groups. The results were displayed through spreadsheets. The companies chosen to the research sample were picked from Suomen Maaseutumatkailuy-rittäjät’s website (Finnish Association of Rural Tourism Entrepreneurs) based on the criteria that the services the companies offer relate to food, accommodation, cottages and activities. The websites also needed to be available in a foreign language other than Finnish. All in all, six websites were analyzed in May 2013. The research shows that Finnish food was not extensively featured on the companies’ websites. Rural tourism entrepreneurs have not highlighted culinary trends, tradition or the origin of the food. Room for improvement was found in every section analyzed. The area that most needed strengthening was improving the general visual image of the websites, which would make the companies stand out from their competitors....
The objective of this thesis was to find out how Finnish food is presented in e-marketing to people interested in rural tourism. Another objective was to give advice to rural tourism entrepreneurs. The point of interest is how food is displayed in pictures and text as well as how well it can be discovered on the websites. The most important means by which digital marketing could attract travelers to healthy and natural food were considered. The research method used was theory-driven content analysis. Based on the theory, an analysis spreadsheet was formed, which utilized the theories of digital marketing and visual design. The spreadsheet was divided into three main groups: Finnish food and visual design of the websites, pictures, colors and text and the general impression. The research questions were formed under these main groups. The results were displayed through spreadsheets. The companies chosen to the research sample were picked from Suomen Maaseutumatkailuy-rittäjät’s website (Finnish Association of Rural Tourism Entrepreneurs) based on the criteria that the services the companies offer relate to food, accommodation, cottages and activities. The websites also needed to be available in a foreign language other than Finnish. All in all, six websites were analyzed in May 2013. The research shows that Finnish food was not extensively featured on the companies’ websites. Rural tourism entrepreneurs have not highlighted culinary trends, tradition or the origin of the food. Room for improvement was found in every section analyzed. The area that most needed strengthening was improving the general visual image of the websites, which would make the companies stand out from their competitors....
Erityisruokavalioiden ruokatilauskansion päivittäminen Blue Service Partners
(Laurea-ammattikorkeakoulu, 2013)
Tänä päivänä on yhä kasvavissa määrin erityisruokavaliota tarvitsevia asiakkaita. Erityisruokavaliota noudatetaan yleisesti joko terveydellisistä, eettisistä tai uskonnollisista syistä. Erityis-ruokavalioiden runsaus tuo ...
Asiakkaan palvelukokemuksen parantaminen. Case: Café Ekberg
(Laurea-ammattikorkeakoulu, 2013)
Asiakkaan palvelukokemuksen parantaminen – Case Café Ekberg
Vuosi 2013 Sivumäärä: 41
Tämä opinnäytetyö käsitteli asiakkaan palvelukokemusta ja sen parantamista kohdeorganisaatiossa. Kohdeorganisaationa oli Café ...
Kilpailijoiden verkkopalvelun analyysi Case: Laurea Events
(Laurea-ammattikorkeakoulu, 2013)
Tämän tutkimuksellisen opinnäytetyön tarkoituksena oli analysoida Laurea Leppävaaran Laurea Events-tapahtumapalvelun kilpailijoiden verkkopalvelut. Opinnäytetyön tavoitteena oli analyysin tulosten pohjalta tuoda esiin ...
”Ateria ei ole vain ainetta.” Ruokailun miellyttävyyteen vaikuttavat tekijät vanhusten pitkäaikaishoidossa
(Laurea-ammattikorkeakoulu, 2013)
miellyttävyyteen vaikuttavia sosiaalisia, psykologisia, kulttuurillisia ja aistinvaraisia tekijöitä tutkittu, sekä mitä mahdolliset tulokset kertovat. Opinnäytetyö on osa laajempaa Gusto-projektia, joka on osa Laurea-ammattikorkeakoulun hyvinvointiosaamisen...
The purpose of this systematic literature review is to discover factors that affect the atmosphere of organized dining in Finnish elderly homes. These factors can be social, psychological, cultural or sensory -based. The objective of this research is to discover whether these factors have been studied earlier and what the results were. This research is part of the Gusto project, which is a research and development programme on wellbeing services organized by Laurea University of Applied Sciences. The results of this thesis are useful for professionals, who design, develop and execute food services in elderly homes. Many research papers about physical factors, which affect the atmosphere of dining for the elderly, have been written. This research studies other factors that can be experienced in the dining environment and event. What are the sensory-based factors that stimulate the appetite of the elderly? For them the meaning of dining is more than filling the stomach and dining can be seen as a multisensory service experience and a resource that promotes wellbeing. This research was made by using a systematic review of literature. The literature has been collected from Nelli, Helka and Google Scholar databases. The search approved literature between 1997 and 2012. In addition literature has been collected from printed publications by manual search and from archives of selected journals. The research reveals that the topic has not been studied to a great extent. This research literature consists of two researches and twenty-six articles. The literature has been analyzed by using quantitative content analysis. The results of this research prove that the topic needs to be studied more in Finland. If more emphasis is placed on factors, which the feelings of home and comfort increase, it makes the elderly feel dining more pleasant and this improves their nutrition. Pleasant dining is more than filling the stomach. It can make the elderly feel happier, healthier and brighter. Dining can be more pleasant if small changes in the dining environment, practices and approaches are executed. The elderly feel cozier, safer and cared for if they can express wishes about dining and take part in planning and implementing the dinner. Instead of big innovations, desire and ability to regard dining in elderly homes from the elderly’s point of view are needed....
The purpose of this systematic literature review is to discover factors that affect the atmosphere of organized dining in Finnish elderly homes. These factors can be social, psychological, cultural or sensory -based. The objective of this research is to discover whether these factors have been studied earlier and what the results were. This research is part of the Gusto project, which is a research and development programme on wellbeing services organized by Laurea University of Applied Sciences. The results of this thesis are useful for professionals, who design, develop and execute food services in elderly homes. Many research papers about physical factors, which affect the atmosphere of dining for the elderly, have been written. This research studies other factors that can be experienced in the dining environment and event. What are the sensory-based factors that stimulate the appetite of the elderly? For them the meaning of dining is more than filling the stomach and dining can be seen as a multisensory service experience and a resource that promotes wellbeing. This research was made by using a systematic review of literature. The literature has been collected from Nelli, Helka and Google Scholar databases. The search approved literature between 1997 and 2012. In addition literature has been collected from printed publications by manual search and from archives of selected journals. The research reveals that the topic has not been studied to a great extent. This research literature consists of two researches and twenty-six articles. The literature has been analyzed by using quantitative content analysis. The results of this research prove that the topic needs to be studied more in Finland. If more emphasis is placed on factors, which the feelings of home and comfort increase, it makes the elderly feel dining more pleasant and this improves their nutrition. Pleasant dining is more than filling the stomach. It can make the elderly feel happier, healthier and brighter. Dining can be more pleasant if small changes in the dining environment, practices and approaches are executed. The elderly feel cozier, safer and cared for if they can express wishes about dining and take part in planning and implementing the dinner. Instead of big innovations, desire and ability to regard dining in elderly homes from the elderly’s point of view are needed....
Hok-Elannon Internet-sivujen uudistuksen kehittämisideat
(Laurea-ammattikorkeakoulu, 2013)
sähköisestä liiketoiminnasta. Tutkimusmenetelmät olivat bencmarking, haastattelu ja etnografinen haastattelu. Benchmarkingin kohteina olivat Hok-Elannon lisäksi kansainväliset yritykset Ica, Ikea ja Macy’s. Haastatteluun valittiin Hok-Elannon eri...
The purpose of this thesis was to produce development ideas for the future website renewal of Hok-Elanto. The thesis was commissioned by Hok-Elanto. The knowledge basis of the thesis consists of customer understanding and e-business. The research methods were benchmarking, interview and ethnographic interview. In addition to Hok-Elanto the benchmarking targets were international companies: Ica, Ikea and Macy’s. Interviewees were selected from Hok-Elanto’s adult webpage users of different ages and some of them also participated in the ethnographic interview. The interview data was analyzed according to content and on the basis of this interview data development ideas were drawn up. The received development ideas were that Hok-Elanto should introduce more its organizational structure, for example the various cooperatives, Hok-Elanto and S-Group in generally. It would give a more accurate overview of the cooperation. The website layout should be improved and the visibility of social media should be increased on the website. The product search engine should also be advanced. The other development ideas were that the Foodie.fm service should be become more visible and the Kauppakassi service should be geographically wider....
The purpose of this thesis was to produce development ideas for the future website renewal of Hok-Elanto. The thesis was commissioned by Hok-Elanto. The knowledge basis of the thesis consists of customer understanding and e-business. The research methods were benchmarking, interview and ethnographic interview. In addition to Hok-Elanto the benchmarking targets were international companies: Ica, Ikea and Macy’s. Interviewees were selected from Hok-Elanto’s adult webpage users of different ages and some of them also participated in the ethnographic interview. The interview data was analyzed according to content and on the basis of this interview data development ideas were drawn up. The received development ideas were that Hok-Elanto should introduce more its organizational structure, for example the various cooperatives, Hok-Elanto and S-Group in generally. It would give a more accurate overview of the cooperation. The website layout should be improved and the visibility of social media should be increased on the website. The product search engine should also be advanced. The other development ideas were that the Foodie.fm service should be become more visible and the Kauppakassi service should be geographically wider....
Myyntisihteerien perehdytyssuunnitelma Case: Huoneistokeskus Oy
(Laurea-ammattikorkeakoulu, 2013)
Tämän toiminnallisen opinnäytetyön aiheena oli perehdytyssuunnitelman kehittäminen Huoneistokeskus Oy:n myyntisihteereille. Opinnäytetyön toimeksiantaja oli Huoneistokeskus Oy, joka on kiinteistönvälitys- ja arviointipalveluita tarjoava suomalainen...
The objective of this thesis was to develop an induction program for the sales secretaries of Huoneistokeskus Oy. This study was commissioned by Huoneistokeskus Oy that provides real estate and home assessment services. The target group was the sales secretaries of the company. The lack of an induction program for the target group caused defective orientation with varying results. In addition, the responsibility of the induction was entirely delegated to the experienced sales secretaries. The purpose of this study was to create an induction program that serves both the users and target group. The other purpose was to standardize the induction process and to ensure standard quality in the induction process of every new sales secretary. The theoretical section of the thesis was based on a variety of induction-related literature. The focus of the literature was on the publications of the Centre of Occupational Safety. Firstly, the theoretical section focuses generally in induction. Secondly, the focus shifts to legislation. The legislation of the subject has to be observed for the purpose of creating a functional induction program. Next, the theoretical section argues the need of induction. Arguments are followed by a section of planning that is the base for the induction program. Finally, the progress of the induction process has been described, since the whole induction program bases on it. The empirical section includes theory about the research methods that were theme interview and benchmarking. Two users of the induction program and two spokesmen representing the target group were theme interviewed. One objective of the interviews was to discover what type of induction program would serve its users and the target group best. The other objective was to clarify the current induction process of the sales secretaries for benchmarking. In addition, one theme interview was conducted as a group interview with two sales negotiators, for the purpose of benchmarking. The objective of the benchmarking was the utilization of the current induction program of the sales negotiators of Huoneistokeskus Oy. By exploiting the theoretical section and research methods, an executable induction program was drawn up as a result. This program is found and regularly updated on the company intranet. It will be used by all inductive sales secretaries and sales directors in the induction of new sales secretaries of Huoneistokeskus Oy....
The objective of this thesis was to develop an induction program for the sales secretaries of Huoneistokeskus Oy. This study was commissioned by Huoneistokeskus Oy that provides real estate and home assessment services. The target group was the sales secretaries of the company. The lack of an induction program for the target group caused defective orientation with varying results. In addition, the responsibility of the induction was entirely delegated to the experienced sales secretaries. The purpose of this study was to create an induction program that serves both the users and target group. The other purpose was to standardize the induction process and to ensure standard quality in the induction process of every new sales secretary. The theoretical section of the thesis was based on a variety of induction-related literature. The focus of the literature was on the publications of the Centre of Occupational Safety. Firstly, the theoretical section focuses generally in induction. Secondly, the focus shifts to legislation. The legislation of the subject has to be observed for the purpose of creating a functional induction program. Next, the theoretical section argues the need of induction. Arguments are followed by a section of planning that is the base for the induction program. Finally, the progress of the induction process has been described, since the whole induction program bases on it. The empirical section includes theory about the research methods that were theme interview and benchmarking. Two users of the induction program and two spokesmen representing the target group were theme interviewed. One objective of the interviews was to discover what type of induction program would serve its users and the target group best. The other objective was to clarify the current induction process of the sales secretaries for benchmarking. In addition, one theme interview was conducted as a group interview with two sales negotiators, for the purpose of benchmarking. The objective of the benchmarking was the utilization of the current induction program of the sales negotiators of Huoneistokeskus Oy. By exploiting the theoretical section and research methods, an executable induction program was drawn up as a result. This program is found and regularly updated on the company intranet. It will be used by all inductive sales secretaries and sales directors in the induction of new sales secretaries of Huoneistokeskus Oy....









