Haku

Laurea Järvenpäässä toteutettiin lukupiiriä osana Learning by Developing -toimintamallia Palvelujen tuottamisen ja johtamisen koulutusohjelman ensimmäisen vuosikurssin opiskelijoille. Lukupiirit ovat keskeisiä työkaluja ...

Tämän opinnäytetyön tavoitteena oli tehdä opas työssäoppimisen ja ammattiosaamisen näyttöjen järjestämisestä ja arvioinnista opetusravintolan eri toimipisteiden työpaikkaohjaajille sekä työssäoppimisen ohjaajina toimivien opettajien käyttöön. Oppaan avulla opetusravintolan työpaikkaohjaajille muodostuu selkeä käsitys omasta osuudestaan työssäoppimisen ja näyttöjen onnistumisessa. Opetusravintolan työpaikkaohjaajille räätälöity ohjaajan opas helpottaa työpaikkaohjaajien tehtävää opiskelijoiden ohjaajina ja arvioitsijoina ravintolan keittiössä. Porvoon Ammattiopiston, Amiston, opetusravintola Iris toimii normaalin ravitsemisalan yrityksen tavoin pääasiassa henkilöstö- ja tilausravintolana. Ravintola toimii tulosvastuullisena yksikkönä jossa opiskelijat voivat aidossa työympäristössä tutustua alan työtehtäviin. Kaikki hotelli- ja ravintola-alan ensimmäisen vuoden opiskelijat työskentelevät opetusravintolassa työssäoppimisjaksoilla. Jakson aikana annetaan myös ammattiosaamisen näyttöjä. Tämän työn tarkoituksena oli lähdeaineistoon perehtymisen avulla rakentaa työpaikkaohjaajille opas, jonka avulla he voivat kehittää opiskelijoiden perehdyttämistä ja omaa toimintaansa opiskelijan ohjaajina sekä selventää arvioinnin tavoitteita ja palautteenannon merkitystä. Teoreettinen viitekehys käsittelee työssäoppimisen merkitystä ammatinoppimisessa ja ammattiosaamisen näyttöjä opiskelijan arviointimenetelmänä sekä työpaikkaohjaajan toiminnan muuttumista työssäoppimisjakson edetessä. Työpaikkaohjaajan merkitys perehdyttäjänä korostuu. Työssä on myös käsitelty tyypillisimpiä ammatillisen opiskelijan oppimisvaikeuksia. Työn toiminnallinen osuus on työpaikkaohjaajan opas. Oppaan alkuosassa selvitetään työssäoppimisen eri osapuolten tehtäviä ja rooleja. Työpaikkaohjaajan tehtävistä nostetaan esiin tärkeimmät: perehdyttäminen, opiskelijan ohjaus ja arviointi sekä palautteen antaminen opiskelijalle. Oppaan lopussa on työpaikkaohjaajan tehtävät kirjoitettu muistilistan muotoon; sen avulla työpaikkaohjaaja voi selvittää itselleen mitä tulee ottaa huomioon työssäoppimisjakson edetessä ja miten ohjaajan toiminta voi muuttua jakson aikana. Lisäksi oppaassa on listattu erilaisia tukikeinoja erityisopiskelijan oppimisen helpottamiseksi. Oppaan tulevilta käyttäjiltä saatu palaute on ollut myönteistä. Opetusravintolan henkilöstön palautteen mukaan oppaan avulla he pystyvät entistä paremmin tukemaan työssäoppijoiden oppimista sekä tukemaan erityisopiskelijoita panostamalla ohjaamiseen ja ohjauksen menetelmiin. Asiasanat: työpaikkaohjaaja, työssäoppiminen, perehdyttäminen, arviointi, hotelli- ja ravintola-ala...
real working environment in different tasks. The first-year-students who are studying the vocational qualifications in Hotel and Restaurant Services do their first learning-on-the-job period at Iris. During the period they take competence tests...

Opinnäytetyön aihe syntyi kiinnostuksesta alkoholijuomien maahantuontia ja jakelua kohtaan. Aihe on ajankohtainen, koska alkoholin kulutuksen määrää ja myydyimpiä tuoteryhmiä seurataan jatkuvasti. Lisäksi myönnettyjen alkoholijuomien...
Import, distribution and current challenges of alcoholic beverages in Finland. Illustrative company Fondberg Oy The subject of the thesis is interesting due to the monitoring of amounts of alcohol consumption and statistics of product group sales. The number of granted licences for wholesale, which includes commercial importing, is increasing. The purpose of the research was to find out what kind of import, distribution and current challenges of alcoholic beverages there are in Finland. The thesis examines the rules and regulations for importing, distributing and marketing alcoholic beverages and the importing process in a general level. The empirical material was obtained by interviewing Fondberg Oy's Managing Director and Logistics Coordinator. The interview was recorded in the company's facilities in January 2009. The interview proceeded by following themes including the matters presented in the theoretical section. The themes used in this interview were logistics, customers, sales and marketing, importer's duties and challenges in alcohol business. The purpose of the interview was to clarify standard practice and specific observations in alcoholic beverage import, distribution and marketing company. According to the findings, practising in alcohol business requires comprehensive product knowledge, control of the market and understanding of the ethical issues. When transporting goods to Finland, the delivery time, official documents and the factors affecting to product's sensory quality must be observed. The selection of marketing methods and channels demands consideration. It is highly important to handle customer relations and to choose suitable partners to cooperate with. The biggest challenge is to differ from competitors to beverage producers, to importer's own customers and to consumers. The results of this thesis can be used for information when planning to establish an alcoholic beverage importing company or applying for a position in alcohol business. Fondberg Oy can benefit by using the results in employee orientation....

Opinnäytetyönäni suunnittelin ja toteutin juhlapalveluyrityksen tarjoamat palvelut noin kahden sadan hengen tilaisuuteen. Opinnäytetyö toteutettiin yhteistyössä kahden yrityksen kanssa. Juhlapalvelu Gourmande Oy on yritys, jonka nimissä...
How to manage catering services at the Nurmijärven Linja 80 years event The aim of this thesis was to plan and execute catering services for an event including approximately 200 people. The thesis was carried out in cooperation with two companies. Juhlapalvelu Gourmande Oy is the company where the writer works and Nurmijärven Linja bought the catering services. At the event the writer worked as a superior and was responsible for managing the catering services and processes. The meaning for the thesis is to improve and train the writers managing skills and professional knowledge. The planning and execution of the event gave the writer a comprehensive idea of how catering services work. The theory part of the thesis creates a context for catering services and the managing of catering services. The practical part is carried out in the form of a report. The theory of the thesis is processed on the managing aspect. This thesis can be used by other students who are planning a functional thesis and executing a similar event. In the chapter of catering services issues that need to be taken into account. After the event the received feedback forms the basis for developing services further. To manage catering services the motivation of the employees is considered success factor for profitable business. There are many kinds of challenges in good management. The report describes the managing and planning of all the parts of the process in the Nurmijärven Linja 80 years event. After the event the writer evaluated her own skills in managing the catering services and the matters in future developing....

Tapahtumat ovat erilaisia tilaisuuksia, joille yhteistä on niiden moniulotteisuus järjestäjän kannalta. Häyrisen ja Vallon (2003, 73–74) kokemuksen mukaan tapahtumien järjestäminen luo tekijöille ja organisaatiolle parhaimmillaan suuren...
Laurea Leppävaarassa järjestettävien ulkoisten tapahtumien ydinprosessikuvaus Events are different kinds of functions and what they have in common is that events are multidimensional from the organizer’s point of view. There are many different definitions for process. This thesis describes a business process, which means functions and resources that are interrelated and that can be modelled and developed. The purpose of this thesis is to create a core process mapping of extend events organized at Laurea Leppävaara. The process mapping operates as a tool for the people working with events. There are many different kinds of event organized and held in Laurea. There have been no guidelines for these processes before. That is why the development manager ordered a core process mapping of extend events organized at Laurea. The aim of this thesis is to create a clear and understandable process mapping to support operations and orientation. The aim of this thesis is also to make the main characters to understand the course of process and their own part in the process. This process mapping uses Laamanen´s pattern of flow chart. The process starts from the client and their wants and ends with a client. The present condition of core process is created of extend event planning at Laurea. The research method is benchmarking. Materials from previously organized events at Laurea Leppävaara are explored, to help the writer create process mapping. The core process is divided into four different parts, which are the preparation phase, planning phase, execution phase and closing and evaluating. Process mapping is made with Microsoft Power Point program. To help to understand the flow charts there’s also verbal explanations. Process mapping will be used in interaction workspace Optima, which is a workspace for student and teachers to communicate....

ruokailutaitojen muuttumisesta. Työkalu on toiminnallinen tehtävä, jossa vanhemmat yrittävät selvittää, miten lapsen ruokai-lutaidot kehittyvät missäkin iässä. Opinnäytetyö toteutettiin Lapsen ja nuoren hyvä arki –hankkeen sisällä, jonka päätavoite on edistää...
Developing the Food Steps -tool for Kerava’s family counsellors A Food steps -tool was devised for Kerava’s family counselors in this functional thesis. The Food steps tool helps parents to support their children in developing their own eating skills. Parents get information about children’s food structure, and alterations in eating habits. The tool is a functional task. Parents try to solve how their children’s eating habits develop at different ages. The thesis is part of the “Good Life of Children and Adolescents” project. The project’s main goal is to contribute to the welfare of children and to the welfare of families with children. The information that parents get from the tool helps contribute to the welfare of children. The goal of the thesis was to generate a workable tool. The start of developing the food steps tool was based on the information of food steps found in literature of nutri-tion. The final tool was made in paperboard, which was then laminated to last. After finishing the tool, it was tested in three families, who were customers at family counseling. People who devised the thesis guided parents on how to use the tool while a family counselor was moni-toring the guidance situation. After testing the tool, the family counselors were informed on how to use the tool. The tool was assessed through the parents’ and counselors’ feedback. The feedback was collected through parent interviews after testing the tool. The family coun-selors’ feedback was processed through the means of conversation. One subject of the con-versation was how, if at all, the tool worked and met the designers’ expectations, and, on the other hand, how well the co-operation worked. The tool proved to be a useful and workable method. The tool provided basic knowledge about the change in children’s food structure and eating habits for the parents. Through this thesis the parents get the possibility to have a bearing on their child’s welfare. The tool‘s effects on the welfare of children remain to be seen in the future. The family counselors ac-cepted the tool as part of their nutritional counseling. The children’s health care centre could also benefit from the tool and use it when counseling about nutrition. In the future, the tool could be made into an online resource....

Kuntasektori hankkii ja tulee tulevaisuudessa hankkimaan hyvinvointipalveluja enenevässä määrin ostopalveluina, jotka on kilpailutettava EU:n asettamien ehtojen edellyttämällä tavalla. Kilpailutuksen ja sitä kautta hankintojen onnistumisen...
Ruokapalvelujen palvelukuvauksen mallintaminen julkisissa hankinnoissa - Case Helsingin kaupungin Madetojan vanhusten palvelutalo The Municipality sector procures and will continue obtaining welfare services to an ever-increasing degree as outsourcing services to obtain competitive bidding as regulated in EU legislation on competition. Preconditions for success in acquisitions are that municipalities master regulations on competition. The subscriber, in this case, the municipality, has to be able to set conditions, in a clear manner, to a provider of services concerning the quality and delivery certainty. The meaning of the service description is emphasized as a practical tool when new service providers are set into competition as well as former ones are compared with those. At the same time, a description is the means of following the realisation of services. Service providers have to comprehend the entirety of services in the same way as the subscriber. The purpose of this study was to model a service description in an aged persons´ collective building in order to receive competitive bidding. The aim in the study was to describe the process of acquisition of food services and criteria needed in the service description. The reference system is based on the regulations concerning acquisitions, instructions on acquisitions of the Ministry of Employment and the Economy, material of the Municipal consortium and on the literature of the field. The material for the study was collected by the method of semi-structured theme interviews realised in two parts. The first part, on November 2008, was carried out as an interview of a specialist on acquisitions, the head of supplies, in Social services department of the City of Helsinki in order to find out the process of acquisition. The second part, in January 2009, the head, as well as the chief of restaurant, of Madetoja Aged persons´ collective building in City of Helsinki were interviewed. The purpose of the second part was to collect material to be able to make the bases for the service description. This study consists of two parts, an actual study report and an attached case study of a service description in an aged persons´ collective building. The meaning of this study is to serve as a tool in making further service descriptions in order to obtain competitive bidding concerning aged persons´ food services. A subject for a further study could be the quality of competitive food services, development of quality of food services and development of tools for methods and surveillance....

EU:n määräämän energiatehokkuusdirektiivin (2002/91/EY) taustalla on Kioton ilmastosopimus. Direktiivi velvoittaa jäsenmaita ottamaan käyttöön energiatodistuksen, jonka avulla pyritään parantamaan rakennuksien energiatehokkuutta ja pudottamaan...
To compile an energy certificate for a building The Kyoto protocol is behind of the European Unions energy effectiveness directive (2002/91/EY). The directive obligates the members of the EU to use an energy certificate, which aims to decrease the carbonic dioxide emissions in the whole EU area. It also aims to get the energy effectiveness a bigger role in renting and selling situations. With the energy certificate, it is possible to compare the amount of energy consumption. In this way the estate owners can pay attention to consumption and try to make buildings more energy effective. The energy certificate is a current issue today. According to the law, it is compulsory for every existing building have the energy proof in the beginning of the year 2009. The energy certificate is required when renting or selling the estate. The objective of this thesis was to compile an energy certificate for Laurea Tikkurila’s building. This work tries to find a many-sided point of view to handle the energy proof, thus the reader can understand the entirety of the issue. As the work is many-sided, the main purpose was to form the energy effectiveness class, the energy proof and also to find ways to make a better energy effectiveness in Tikkurila’s building. This thesis is functional and employs a qualitative approach. The research method is theme interview. The interviewees are professional building managers, whose job includes the energy certificate forming. Theory has been searched from the Internet, books and from an energy effectiveness seminar at Kiinteistö 09 trade show. The energy consumption information of Laurea Tikkurila building derives from the electrical service manual called Ryhti. To understand the consumption information, the building’s technical machines and their operation have been explored. The results of the thesis include the compilation of the energy certificate and the formation of the energy effectiveness class for Laurea Tikkurila’s building. The energy effectiveness class was 286, which is energy effectiveness category E in the education building category. The result is one step lower than the medium in the table of energy effectiveness. Laurea Tikkurila’s energy effectiveness result is reasonable compared to the other buildings in category E....

Tiivistelmä Tämä toiminnallinen opinnäytetyö on laadittu Laura-ammattikorkeakoululle toimitilapalvelujohtamisen opintolinjan oppimateriaaliksi sekä opiskelijoille ohjeistukseksi vuokra-asumiseen. Vuokra-asuminen on viime ...

Tämän opinnäytetyön tavoitteena oli kuvata Karhulan keittiön tilaus- ja toimitusprosessi ja varmistaa sen avulla laadukkaan tuotannon syntyminen. Tilaus-ja toimitusprosessikuvaus valmistui kuvaamalla prosessikuvaus seinälle post it-lappuja hyväksi...
Description of the order and delivery process at Karhula’s hospital kitchen The purpose of this study was to describe the order and delivery process of Karhula’s hospital kitchen. The purpose of the description of the order and delivery process was to improve the quality of production. The description of the order and delivery process was carried out by first describing the actual process with post it –stickers on the kitchen wall. After that the entire process was presented in its final form by using the MS Visio –software -program. As a result of this the description of the order and delivery process of Karhula’s hospital kitchen was produced. It is used in everyday work at the hospital kitchen. The description can be used in improving the overall quality of the order and delivery process. In addition, the description functions as a guideline for practical work. The theory section handles processes and process descriptions. Important additional material dealing with order and delivery process was produced as well: a service description –agreement form and a service description package....