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Ergonomisen baaritoiminnan suunnitelma Café Beatiin
(Laurea-ammattikorkeakoulu, 2012)
baaritoiminnan ergonomiaa tuovat työpisteen oikeanlaiset korkeudet ja etäisyydet toisistaan sekä oikeat työvälineet ja tekniikat. Asiakkaalle ergonomisuutta tuo toimintojen oikea sijoittaminen, jotta kulkeminen olisi vaivatonta. Tavoitteena opinnäytetyössä...
The purpose of this thesis was to create an ergonomics plan Laurea SID Leppävaara’s Café Beat. The plan must be ergonomically right both from the employee and customer point of view. From the employee’s point of view ergonomics are created when the heights, distances and measurements of the bar workstations are right. Also right techniques and equipment create ergonomics for employees. For customers the ergonomics of the bar functions should be positioned right so that customers can move easily. The objective of this thesis was for Laurea to benefit from these plans when establishing bar functions in Café Beat. The thesis was written in three phases. During the first phase theory basis was collected by investigating foreign and domestic sources of ergonomics, human measures and bar functions. The second phase consisted of researching Shaker cocktail bar by using two different research methods. The first research method was benchmarking that was used to gain information about how bar functions and ergonomics work in a bar. The second research method was interview. By interviewing the restaurant manager more information was gained about bar functions. The third phase was drawing up a plan for bar functions at Café Beat. The plan consists of images where the right measurements, heights, distances and positioning of bar functions in Café Beat are illustrated. A list of cocktails and work equipment was also created which Laurea can use to make ingredient and equipment investments. The measurements and information shown in the plan were established by combining information gained by investigating theory and using research methods. Ergonomics are very important in the catering business because there are many physical and psychosocial risks included. These risks are for example standing for long periods of time, making many repeated moves in non-suitable conditions and poor communication with co-workers or superiors. All risks are preventable with suitable ergonomics. It is crucial that the bar functions in Laurea are ergonomically right so that students gain right perceptions about ergonomics....
The purpose of this thesis was to create an ergonomics plan Laurea SID Leppävaara’s Café Beat. The plan must be ergonomically right both from the employee and customer point of view. From the employee’s point of view ergonomics are created when the heights, distances and measurements of the bar workstations are right. Also right techniques and equipment create ergonomics for employees. For customers the ergonomics of the bar functions should be positioned right so that customers can move easily. The objective of this thesis was for Laurea to benefit from these plans when establishing bar functions in Café Beat. The thesis was written in three phases. During the first phase theory basis was collected by investigating foreign and domestic sources of ergonomics, human measures and bar functions. The second phase consisted of researching Shaker cocktail bar by using two different research methods. The first research method was benchmarking that was used to gain information about how bar functions and ergonomics work in a bar. The second research method was interview. By interviewing the restaurant manager more information was gained about bar functions. The third phase was drawing up a plan for bar functions at Café Beat. The plan consists of images where the right measurements, heights, distances and positioning of bar functions in Café Beat are illustrated. A list of cocktails and work equipment was also created which Laurea can use to make ingredient and equipment investments. The measurements and information shown in the plan were established by combining information gained by investigating theory and using research methods. Ergonomics are very important in the catering business because there are many physical and psychosocial risks included. These risks are for example standing for long periods of time, making many repeated moves in non-suitable conditions and poor communication with co-workers or superiors. All risks are preventable with suitable ergonomics. It is crucial that the bar functions in Laurea are ergonomically right so that students gain right perceptions about ergonomics....
Kauppakeskuksen asiakasprofiili ja mainosvälinevalinnat
(Laurea-ammattikorkeakoulu, 2012)
muodostaa asiakastutkimuksen perusteella asiakasprofiili, josta selviäisi tyypillisen asiakkaan demografiset tekijät eli henkilön taustatiedot ja ostokäyttäytyminen Entressessä. Toisena tutkimuskysymyksenä oli selvittää, miten Entressen markkinoinnissa...
The Profile of a Shopping Center Customer and Choosing Advertising Means The purpose of this thesis was to carry out a customer study for Entresse shopping center. The thesis was commissioned by CapMan Real Estate Oy. The main research question was to find out what a typical Entresse customer is like. The objective of this thesis was to specify a customer profile based on the results of the customer study. The customer profile presents the demographic factors and consumer behavior of Entresse’s customers. The other research question was to define how Entresse’s advertising is reaching customers. By collecting information about customers, the factors, which affect customers’ behavior and choices, could be defined. By customer relationship management, products and services could be served based on the customers’ needs, because the information about customers is used when developing the shopping center. Customer information is needed also when planning and developing the shopping center’s marketing. The purpose of Entresse’s marketing is to make the shopping center more known and to increase the amount of customers. One of the tools of marketing communication is advertising. Advertising means should be chosen according to how well they reach the target group. Quantitative research methods were used in this thesis. The data was collected by using a structured questionnaire. The target group was Entresse’s customers, out of which the sample was 254 people. The test results were processed and analyzed by the statistics program SPSS and the spreadsheet program Excel. Frequency distribution, an analysis of the means and cross-tabling were used in the analysis. The main result of the customer study was Entresse’s defined customer profile. The customer profile was drawn up in accordance with the biggest group of customers that was indicated in the study. The customer study revealed that a typical customer of Entresse is a 31-55-year-old female who lives nearby Espoon Keskus. A typical customer belongs to a household of adults and earns 20 000-40 000 euros per year before taxes. A typical Entresse customer visits the shopping center weekly, spends 10–30 euros a visit and stays about one hour. The most common reason to visit Entresse is to do shopping that has been planned beforehand. The functionality of the advertising means, which Entresse uses, was tested by asking where the customers had seen Entresse’s advertisements. In conclusion it can be affirmed that the Länsiväylä newspaper and the shopping center’s own circular are the advertising means that reach Entresse’s customers well. The development suggestion to Entresse is to increase their advertising on the Internet because it was the most wanted advertising means after Länsiväylä. The second development suggestion is to test advertising in other newspapers as well....
The Profile of a Shopping Center Customer and Choosing Advertising Means The purpose of this thesis was to carry out a customer study for Entresse shopping center. The thesis was commissioned by CapMan Real Estate Oy. The main research question was to find out what a typical Entresse customer is like. The objective of this thesis was to specify a customer profile based on the results of the customer study. The customer profile presents the demographic factors and consumer behavior of Entresse’s customers. The other research question was to define how Entresse’s advertising is reaching customers. By collecting information about customers, the factors, which affect customers’ behavior and choices, could be defined. By customer relationship management, products and services could be served based on the customers’ needs, because the information about customers is used when developing the shopping center. Customer information is needed also when planning and developing the shopping center’s marketing. The purpose of Entresse’s marketing is to make the shopping center more known and to increase the amount of customers. One of the tools of marketing communication is advertising. Advertising means should be chosen according to how well they reach the target group. Quantitative research methods were used in this thesis. The data was collected by using a structured questionnaire. The target group was Entresse’s customers, out of which the sample was 254 people. The test results were processed and analyzed by the statistics program SPSS and the spreadsheet program Excel. Frequency distribution, an analysis of the means and cross-tabling were used in the analysis. The main result of the customer study was Entresse’s defined customer profile. The customer profile was drawn up in accordance with the biggest group of customers that was indicated in the study. The customer study revealed that a typical customer of Entresse is a 31-55-year-old female who lives nearby Espoon Keskus. A typical customer belongs to a household of adults and earns 20 000-40 000 euros per year before taxes. A typical Entresse customer visits the shopping center weekly, spends 10–30 euros a visit and stays about one hour. The most common reason to visit Entresse is to do shopping that has been planned beforehand. The functionality of the advertising means, which Entresse uses, was tested by asking where the customers had seen Entresse’s advertisements. In conclusion it can be affirmed that the Länsiväylä newspaper and the shopping center’s own circular are the advertising means that reach Entresse’s customers well. The development suggestion to Entresse is to increase their advertising on the Internet because it was the most wanted advertising means after Länsiväylä. The second development suggestion is to test advertising in other newspapers as well....
Työntekijöiden näkemys palkitsemistapojen toimivuudesta käytännössä
(Laurea-ammattikorkeakoulu, 2012)
työntekijä kuukauden parhaasta kehitysideasta sekä erilaiset työkalut henkilökunnan jatkokouluttamisen avuksi. Opinnäytetyö ja kehitysehdotukset esiteltiin organisaation johdolle....
The purpose of this study was to improve the efficiency of ways to reward in restaurants, owned by one entrepreneur, with the help of employees’ points of view. The objective was to examine the rewarding means in six different restaurants and discover their strengths and weaknesses from the perspective of the employees. The results led to the development of new ideas for the studied restaurants. The views of employees on rewarding have not been studied previously. This was one of the reasons behind the choice of this subject. The study was conducted in six different restaurants, which operate under the same entrepreneur. The rewarding systems are used in the two companies the restaurants are facilitated within to help maintain and improve the motivation of the employees. The framework of the thesis was built around these themes. Human resource management was selected as the leading theme, which included theory of commitment, motivation and ways of warding. The data were collected by questionnaire, which was designed by using the theory of concepts. Versatile material was obtained by using both multiple-choice and open questions. The survey was carried out to study the awareness, effectiveness and equity of the ways to reward in the restaurants. Respondents were also asked to mention factors that encourage them to remain working in the organization, and the factors that have had them consider changing jobs. Respondents were asked to write development proposals in the open questions. The survey was answered by employees, who have been working in the companies for at least two months. Restaurant managers were not included. 76 completed forms were received. The answers were analyzed with excel and the results were cross tabulated with some background variables. The obtained results were illustrated in the format of graphs and tables. One result is that rewarding can be developed in each restaurant. Some of the restaurants have better rewarding systems than others. Examples of strengths were the timing of rewarding and taking fairness into account in the process of rewarding. Important aspects for future development are giving feedback and praise and the appreciation of employees. Development proposals were drawn up based on the results, own experience and theory. These include, for example, information packages, the idea to reward an employee for the best development idea of the month, as well as various tools for further training of staff. The thesis and suggestions were presented to the organization's management....
The purpose of this study was to improve the efficiency of ways to reward in restaurants, owned by one entrepreneur, with the help of employees’ points of view. The objective was to examine the rewarding means in six different restaurants and discover their strengths and weaknesses from the perspective of the employees. The results led to the development of new ideas for the studied restaurants. The views of employees on rewarding have not been studied previously. This was one of the reasons behind the choice of this subject. The study was conducted in six different restaurants, which operate under the same entrepreneur. The rewarding systems are used in the two companies the restaurants are facilitated within to help maintain and improve the motivation of the employees. The framework of the thesis was built around these themes. Human resource management was selected as the leading theme, which included theory of commitment, motivation and ways of warding. The data were collected by questionnaire, which was designed by using the theory of concepts. Versatile material was obtained by using both multiple-choice and open questions. The survey was carried out to study the awareness, effectiveness and equity of the ways to reward in the restaurants. Respondents were also asked to mention factors that encourage them to remain working in the organization, and the factors that have had them consider changing jobs. Respondents were asked to write development proposals in the open questions. The survey was answered by employees, who have been working in the companies for at least two months. Restaurant managers were not included. 76 completed forms were received. The answers were analyzed with excel and the results were cross tabulated with some background variables. The obtained results were illustrated in the format of graphs and tables. One result is that rewarding can be developed in each restaurant. Some of the restaurants have better rewarding systems than others. Examples of strengths were the timing of rewarding and taking fairness into account in the process of rewarding. Important aspects for future development are giving feedback and praise and the appreciation of employees. Development proposals were drawn up based on the results, own experience and theory. These include, for example, information packages, the idea to reward an employee for the best development idea of the month, as well as various tools for further training of staff. The thesis and suggestions were presented to the organization's management....
Pakkauksen merkitys viinin valintapäätöksessä
(Laurea-ammattikorkeakoulu, 2012)
Yhteinen kiinnostus viinejä kohtaan synnytti idean viinimaailmaan sijoittuvasta opinnäytetyöstä. Halusimme löytää aiheesta jotakin uutta elintarvikemarkkinoinnin ja –myynnin näkökulmasta, jolloin kehkeytyi ajatus viinipakkauksiin liittyvästä...
The Role of the Package in Wine Selection Mutual interest in wines led to an idea of a thesis concentrating on wine industry. The core of the thesis focuses on wine packaging since it is a current topic in the field of sales and marketing of foodstuffs. In contrast to wine’s long history, the market has adopted multiple variations of packaging alongside the traditional glass bottle in a relatively short period of time. The main objective of this thesis was to research the role the package has in wine selection. The target group of this study was young adults between 18 and 29. The theoretical framework of this study is built around the term packaging. When examining packaging as a term, it is also necessary to be acquainted with the product inside which in this case is wine. Different types of wine packages and wine closures are also presented as they are integral terms of the empirical survey. The role of packaging is also examined from the perspective of marketing communications. To understand the possibilities and limitations of marketing communications it is essential to knowledge the requirements related to the packaging of food and alcoholic beverages. Buying behavior and purchase decision process are also included in the theoretical framework. The empirical data of this thesis was collected with an online survey. The survey was published on five different forums on the Internet. Overall 157 young adults completed the survey. The purpose of this study was to investigate the role packaging has when selecting a wine and what images are associated with different wine packages. The results of this study are presented with figures and tables. According to the results of the survey, it appears that wine closures do not have as significant a role as the packaging types when selecting a wine. The results of the survey revealed that the closure of wine packaging was most meaningful when it was an essential factor in the intended use or in the consumption situation. The functionality of the closure was one of the factors brought up by the respondents. Nearly half of the respondents were willing to buy wine no matter what type of packaging was used. The popularity of a glass bottle and bag-in-box among the respondents was not a surprise. There were most suspicions towards modern types of wine packaging such as metal cans and plastic bottles. For instance, the effect of the packaging on the taste or quality of wine was a meaningful matter for some and on the other hand some of the respondents considered that some types of packaging do not feel appropriate as an image for wine. Traditional and classic packaging designs were most appreciated when considering the appearance of wine packages....
The Role of the Package in Wine Selection Mutual interest in wines led to an idea of a thesis concentrating on wine industry. The core of the thesis focuses on wine packaging since it is a current topic in the field of sales and marketing of foodstuffs. In contrast to wine’s long history, the market has adopted multiple variations of packaging alongside the traditional glass bottle in a relatively short period of time. The main objective of this thesis was to research the role the package has in wine selection. The target group of this study was young adults between 18 and 29. The theoretical framework of this study is built around the term packaging. When examining packaging as a term, it is also necessary to be acquainted with the product inside which in this case is wine. Different types of wine packages and wine closures are also presented as they are integral terms of the empirical survey. The role of packaging is also examined from the perspective of marketing communications. To understand the possibilities and limitations of marketing communications it is essential to knowledge the requirements related to the packaging of food and alcoholic beverages. Buying behavior and purchase decision process are also included in the theoretical framework. The empirical data of this thesis was collected with an online survey. The survey was published on five different forums on the Internet. Overall 157 young adults completed the survey. The purpose of this study was to investigate the role packaging has when selecting a wine and what images are associated with different wine packages. The results of this study are presented with figures and tables. According to the results of the survey, it appears that wine closures do not have as significant a role as the packaging types when selecting a wine. The results of the survey revealed that the closure of wine packaging was most meaningful when it was an essential factor in the intended use or in the consumption situation. The functionality of the closure was one of the factors brought up by the respondents. Nearly half of the respondents were willing to buy wine no matter what type of packaging was used. The popularity of a glass bottle and bag-in-box among the respondents was not a surprise. There were most suspicions towards modern types of wine packaging such as metal cans and plastic bottles. For instance, the effect of the packaging on the taste or quality of wine was a meaningful matter for some and on the other hand some of the respondents considered that some types of packaging do not feel appropriate as an image for wine. Traditional and classic packaging designs were most appreciated when considering the appearance of wine packages....
Esimiehen ja työntekijöiden näkemyserot esimiehen käyttämistä johtamismenetelmistä työyksikössä
(Laurea-ammattikorkeakoulu, 2012)
Tämän opinnäytetyön tarkoituksena oli selvittää kaupan alan kahden eri marketpäällikön johtamismenetelmiä tulosyksiköissä ja kuinka nämä eroavat työntekijöiden käsityksistä.
Hankkeen pohjimmaisena tarkoituksena oli avartaa ...
Monikulttuurinen vuorovaikutus tapahtuman tuottamisessa
(Laurea-ammattikorkeakoulu, 2012)
Tämän opinnäytetyön aiheena on monikulttuurinen vuorovaikutus ja sen toimivuus tapahtuman tuottamisessa. Tutkimuksen toimintaympäristönä on Laurea Leppävaaran koulutusyksikössä kevätlukukaudella 2012 järjestettävä Event Management in Multicultural...
This thesis scrutinizes multi-cultural interaction and how it works in an event management process. The research environment was a study unit called Event Management in Multicultural Environment and it took place during spring semester 2012 at Laurea University of Applied Sciences, Leppävaara Unit. The study unit included both Finnish students and exchange students from several different countries. The objective of the study unit Event Management in Multicultural Environment is to produce a recreation day for Laurea Leppävaara staff members including everything from planning to follow-up. The purpose of this thesis was to produce information about how the interaction worked in the multi-cultural event production team. With this information the study unit can become more student- centered. The objective was to exploit comprehensively all the research methods so that the research would succeed and generate utilizable information. The study was conducted by using qualitative study methods; story writing and participant observation. The story writing was implemented in English with an e-form. The students of the study were asked to describe anonymously all the thoughts about the event planning process and how the interaction worked in the multi-cultural team. The students were also asked to answer some background information to back up the analysis. The stories were compared to the observations carried out during the lessons of the study unit during spring semester 2012. By using the e-form, 14 of the students were asked to write a story and nine of them answered. Seven of them were female and two of them male. All the respondents were young adults, the average age was 21.5. The length and the subject matter varied greatly and it could be analyzed from the text whether the respondent had taken part in the demanding event production process before. Different cultures were also reflected in the format of for example wariness. It can be concluded that the interaction worked reasonably efficiently in the study. Major challenges were lack of motivation, inexperience and language barriers. In addition, multiculturalism was also experienced to be instructive and rich in ideas. The interaction between different cultures requires time and motivation to succeed....
This thesis scrutinizes multi-cultural interaction and how it works in an event management process. The research environment was a study unit called Event Management in Multicultural Environment and it took place during spring semester 2012 at Laurea University of Applied Sciences, Leppävaara Unit. The study unit included both Finnish students and exchange students from several different countries. The objective of the study unit Event Management in Multicultural Environment is to produce a recreation day for Laurea Leppävaara staff members including everything from planning to follow-up. The purpose of this thesis was to produce information about how the interaction worked in the multi-cultural event production team. With this information the study unit can become more student- centered. The objective was to exploit comprehensively all the research methods so that the research would succeed and generate utilizable information. The study was conducted by using qualitative study methods; story writing and participant observation. The story writing was implemented in English with an e-form. The students of the study were asked to describe anonymously all the thoughts about the event planning process and how the interaction worked in the multi-cultural team. The students were also asked to answer some background information to back up the analysis. The stories were compared to the observations carried out during the lessons of the study unit during spring semester 2012. By using the e-form, 14 of the students were asked to write a story and nine of them answered. Seven of them were female and two of them male. All the respondents were young adults, the average age was 21.5. The length and the subject matter varied greatly and it could be analyzed from the text whether the respondent had taken part in the demanding event production process before. Different cultures were also reflected in the format of for example wariness. It can be concluded that the interaction worked reasonably efficiently in the study. Major challenges were lack of motivation, inexperience and language barriers. In addition, multiculturalism was also experienced to be instructive and rich in ideas. The interaction between different cultures requires time and motivation to succeed....
WÄCKO Sushin liiketoimintasuunnitelma
(Laurea-ammattikorkeakoulu, 2012)
Tämän opinnäytetyön tarkoituksena on laatia liiketoimintasuunnitelma uudelle ravintolalle. Tavoitteena on kehittää liikeidealtaan normaalista japanilaisesta sushi-ravintolasta poikkeavalle ravintolalle toteuttamiskelpoinen liiketoimintasuunnitelma. Lisäksi opinnäytetyö sisältää laajan teoriakatsauksen ravintolan perustamiseen liittyvistä asioista.
Liiketoimintasuunnitelma laadittiin käyttämällä ravintolan liiketoimintasuunnitelmaopasta, johon sisältyi suunnittelua palveleva Excel-taulukko. Taulukossa oli yrityksen laskelmia varten valmiit osiot laskentakaavoineen ja kirjan teoria ohjasi, miten taulukot tulisi täyttää. Liiketoimintasuunnitelman laatimisessa myös havainnoitiin kilpailevia sushi-ravintoloita ja käytettiin niiden tekemiään ratkaisua muun muassa menun laajuuden ja ravintolan ulko-näön suhteen. Päätöksiin vaikuttivat suuresti myös tekijän omat näkemykset tulevan ravintolan toiminnasta.
WÄCKO Sushi tarjoaa tuleville asiakkailleen yleisten japanilaisten sushi-annosten lisäksi todella poikkeavia sushi-annoksia vaihtuvalla WÄCKO-menulla. Liikeidea perustuu haluun tar-jota lisää vaihtelua sushin muodossa. Se ottaa huomioon kala- ja äyriäisallergiset sekä erot-tuu kilpailijoista poikkeavilla annoksilla. Ravintola pyrkii myymään suurimman osan annok-sistaan mukaan otettavaksi.
Tämän opinnäytetyön tuotos on uuden ravintolan liiketoimintasuunnitelma. Se on oma erillinen tiedosto, joka pidetään tekijän jatkotoimenpiteitä varten salaisena. Liiketoiminta-suunnitelma toimii tärkeänä työkaluna uuden ravintolan perustamisessa. Liiketoimintasuunnitelman arvioi tekijän lisäksi yksityisyrittäjä sekä pankki- ja rahoitusalalla työskentelevä henkilö. Arvioinnit tukivat liiketoimintasuunnitelman toimivuutta....
The purpose of this thesis is to draw up a business plan for a new restaurant. The objective is to develop a viable business plan that will be used for founding a unique Japanese sushi res-taurant. In addition, the thesis contains a comprehensive...
The purpose of this thesis is to draw up a business plan for a new restaurant. The objective is to develop a viable business plan that will be used for founding a unique Japanese sushi res-taurant. In addition, the thesis contains a comprehensive...
Ravintolakonseptointi Suomen luontokeskus Haltialle
(Laurea-ammattikorkeakoulu, 2012)
Tämän opinnäytetyön tarkoituksena oli suunnitella ja kehittää Suomen luontokeskus Haltian ravintolalle konsepti. Suomen luontokeskus Haltia on rakenteilla Nuuksion kansallispuistoon ja se valmistuu vuoden 2013 keväällä. Työ tarjoaa Suomen luontokeskus Haltialle tuotantokonseptin, jonka pohjalta voidaan kehittää luontokeskuksen ravintolapalveluita. Konseptin pohjalla käytettiin Slow Food –liikkeen pääperiaatteita, joita ovat hyvä, puhdas ja reilu. Suunnittelussa otettiin huomioon lisäksi asiakasnäkökulma sekä luontokeskuksen tarjoamat puitteet.
Työ alkoi Slow Food –käsitteen määrittelyllä ja liikkeen toimintaan tutustumisella. Teoriapohja koostui profiloinnista, palvelun suunnitteluprosessista sekä konseptoinnista. Ravintolakonseptoinnin teorian kautta saatiin pohja luontokeskuksen ravintolan kehittämiselle sekä siihen tarvittavat näkökulmat. Työhön edettiin soveltaen palvelumuotoiluprosessin vaiheiden mukaisesti ja siinä käytettiin palvelumuotoilun menetelmiä. Menetelmät auttoivat ideoiden kehittämisessä sekä konseptin testaamisessa. Käytetyt menetelmät olivat teemahaastattelu, Net Scouting, persoonat sekä skenaariot.
Luontokeskuksen ravintolan tuotantokonseptissa tarkasteltuja näkökulmia olivat ravintolatyyppi, ilmapiiri, käytettävät voimavarat, hinnoittelu sekä menun suunnittelu, jossa käsiteltiin vielä erikseen ruoka- ja juomatuotteita. Työn konseptin kehittämisessä otettiin huomioon ravintolakäyttäytyminen sekä alan trendit. Käytetyt tutkimusmenetelmät auttoivat palvelukonseptin kehittämisessä ja hahmottamisessa.
Työhön kehitetty alustava konsepti on vielä kaukana konkreettisesta ravintolatoiminnasta, mutta se tarjoaa hyvät lähtökohdat kehittää ravintolakonsepti, jossa on vaikutuksia Slow Food –ajattelusta. Jotta konsepti saisi vielä enemmän asiakaslähtöistä näkökulmaa, tulisi suunnitteluprosessin seuraavissa vaiheissa testata konseptia asiakkailla ja kehittää saatujen tulosten pohjalta palvelua....
The subject of this thesis was to plan and develop a restaurant concept for the restaurant of the Finnish Nature Centre Haltia. The Finnish Nature Centre Haltia is under construction in Nuuksio National Park and will be opened to the public...
The subject of this thesis was to plan and develop a restaurant concept for the restaurant of the Finnish Nature Centre Haltia. The Finnish Nature Centre Haltia is under construction in Nuuksio National Park and will be opened to the public...
Luomua lautaselle -seminaarin järjestäminen
(Laurea-ammattikorkeakoulu, 2012)
kautta. Vuoden kes-täneen hankkeen päätösseminaari järjestettiin Laurea Leppävaarassa marraskuussa 2012. Se-minaari kokosi yhteen noin kolmekymmentä luomutoimijaa ja luomutoiminnasta kiinnostunutta Uudenmaan alueelta. Seminaarin asiasisältö muodostui...
Laurea University of Applied Sciences launched a development project Luomua lautaselle — luomuruokaa julkisiin ruokapalveluihin at the beginning of 2012. The objective of the project was to increase the use of organic food in the public food services through better customer understanding. The final seminar of this one year-long project was held in Laurea in Leppävaara in November 2012. The Seminar connected around thirty experts, directly involved, or professionally interested in organic food production, from the Uusimaa Region. The seminar program was comprised of five expert presentations. The results of the project were published in the seminar as well. The thesis was carried out as a functional project work, whose main result was the Luomua lautaselle seminar. Project management methods were used for the implementation of the project. During the project, practical working methods, related to the theory of the event management, were likewise exploited. Through strategic and operational choices, the meaning and the objectives of the seminar were clarified, and furthermore the selected theme was justified. The underlying common factor of the project and the seminar was the notion of naturalness, which was also strongly brought to the fore in describing the operating environment. Under-standing organic food production, and the use of organic food, helped in recognizing the im-portance of the project and the seminar. Natural choices were also emphasized in planning the seminar. Less common product choices, including seminar food and venue decoration, were used to provide extra value for the seminar experience. Feedback from the seminar was collected by qualitative methods, and the obtained data was processed by using content analysis. The seminar participants were directed to an electronic feedback survey, and a separate feedback discussion session was organized for the project team. The results of the project, and the objectives, which were set in the start-up phase, were compared in this way. The overall success of the work, and the personal objectives were discussed from a professional standpoint. The study conclusions confirm that the quantitative and qualitative objectives set for the seminar were fulfilled in all areas. The substance of the seminar and networking opportunities succeeded well. Moreover, the seminar practicalities, catering and decorations were considered successful by the participants and the project group. All respondents would participate in a similar seminar also in the future. From the thesis writer’s perspective, it was important that the seminar was organized and completed with the agreed resources and in time as planned....
Laurea University of Applied Sciences launched a development project Luomua lautaselle — luomuruokaa julkisiin ruokapalveluihin at the beginning of 2012. The objective of the project was to increase the use of organic food in the public food services through better customer understanding. The final seminar of this one year-long project was held in Laurea in Leppävaara in November 2012. The Seminar connected around thirty experts, directly involved, or professionally interested in organic food production, from the Uusimaa Region. The seminar program was comprised of five expert presentations. The results of the project were published in the seminar as well. The thesis was carried out as a functional project work, whose main result was the Luomua lautaselle seminar. Project management methods were used for the implementation of the project. During the project, practical working methods, related to the theory of the event management, were likewise exploited. Through strategic and operational choices, the meaning and the objectives of the seminar were clarified, and furthermore the selected theme was justified. The underlying common factor of the project and the seminar was the notion of naturalness, which was also strongly brought to the fore in describing the operating environment. Under-standing organic food production, and the use of organic food, helped in recognizing the im-portance of the project and the seminar. Natural choices were also emphasized in planning the seminar. Less common product choices, including seminar food and venue decoration, were used to provide extra value for the seminar experience. Feedback from the seminar was collected by qualitative methods, and the obtained data was processed by using content analysis. The seminar participants were directed to an electronic feedback survey, and a separate feedback discussion session was organized for the project team. The results of the project, and the objectives, which were set in the start-up phase, were compared in this way. The overall success of the work, and the personal objectives were discussed from a professional standpoint. The study conclusions confirm that the quantitative and qualitative objectives set for the seminar were fulfilled in all areas. The substance of the seminar and networking opportunities succeeded well. Moreover, the seminar practicalities, catering and decorations were considered successful by the participants and the project group. All respondents would participate in a similar seminar also in the future. From the thesis writer’s perspective, it was important that the seminar was organized and completed with the agreed resources and in time as planned....
Myymälänäkyvyyden vaikutus asiakkaan palvelukokemuksen kehittämiseen
(Laurea-ammattikorkeakoulu, 2012)
Laurea-ammattikorkeakoulu Tiivistelmä
Leppävaara
Hotelli- ja ravintola-alan liikkeenjohdon koulutusohjelma
Block, Krister
Myymälänäkyvyyden vaikutus asiakkaan palvelukokemuksen kehittämiseen
Vuosi ...









