Haku

. Ympäristöohjelmien käytön vaikutuksia yrityksissä on tutkittu jonkin verran ja useissa tapauksissa on todettu niiden edistäneen ympäristövaikutusten vähentämistä. Ympäristövaikutuksista ja niiden aiheuttajista on puolestaan runsaasti erilaisia tutkimuksia. Tämän...
Compiling an Environmental Programme for a Housing Company Environmental impacts are a quite widely studied subject nowadays. There are many of studies of environmental impacts, for example, what causes them and what kind of environmental damage they do. How the environmental programme has worked in different corporations is not so widely studied. Some of those studies have shown that the environmental programmes have helped the corporations to reduce their environmental impacts. Those kinds of studies are taken into account during the process when the environmental programme has been planned. The objective of this thesis is to compile an environmental programme for Lahden Talot Oy. Lahden Talot Oy is a housing company that operates in Lahti. The environmental programme’s job is to help Lahden Talot Oy to manage their environmental impacts. The environmental programme is made in partnership with Lahden Talot Oy in order to secure that the programme is suitable for the company. Some people of the Lahden Talot Oy’s staff were interviewed in many phases of the producing process. The decisions, which were made during the process, are explained by the theory through this report. The theory of this thesis consists, for example, of real estate and environmental management literature. The goal of this thesis was reached by surveying the current situation of the Lahden Talot Oy’s environmental impacts and then creating the environmental objectives, indicators, means and schedules. The content of the environmental programme was compared to an environmental programme made by another Finnish housing company. The managing director of that company was also interviewed. Lahden Talot Oy’s environmental programme was also compared to two well-known environmental standards; ISO 14001 and EMAS. The results of the interviews gave more information about the company’s acts for the environment and proposals for what the environmental programme could contain. According to the results, Lahden Talot Oy’s environmental programme can function in accordance with set objectives. Lahden Talot Oy’s staff has been satisfied with the programme, and has plans to launch it at the beginning of year 2009. The environmental programme was compiled in 2008 and it is documented in a 16-page-long guide. The programme was not launched or tested in practice during this thesis....

Työn tarkoituksena oli selvittää erään Lapin tunturihotellin kaudella 2008 - 2009 toteutunutta perehdytystä ja Tervetuloa taloon –oppaan nykytilaa sekä antaa kehitysehdotuksia niihin. Sesonkityö on kausiluontoista ja yrityksen henkilöstökustannukset ovat suuria joka vuosi. Tästä syystä perehdyttämisen laadukkuuteen ja tehokkuuteen panostaminen on kannattavaa. Kangas ja Eräsalo ovat opinnäytetyön teorian päälähteitä perehdytyksen osalta. Myös Viitalan osaamisen johtamisen teoriaa on hyödynnetty tutkimuksen teoriaosassa. Opinnäyte tehtiin yhdistelmätutkimuksena eli siinä käytettiin kvantitatiivista ja kvalitatiivista lähestymistapaa. Menetelminä olivat kyselytutkimus, sisällönanalyysi sekä benchmarking. Menetelmien avulla pyrittiin vastaamaan seuraaviin tutkimuskysymyksiin: Mitä mieltä tunturihotellin sesonkityöntekijät ovat saamastaan perehdytyksestä sekä perehdytyksen asiasisällöstä ja millainen tunturihotellin Tervetuloa taloon –opas on suhteessa vertailukohteen perehdytysoppaaseen. Työn tuloksina saatiin monia jatkossa kehitettäviä osa-alueita. Yritysperehdytys oli puutteellista, sillä työntekijät eivät tunteneet yritystä, jolle tekivät töitä. Samoin toimintaympäristö oli jäänyt monelle tuntemattomaksi. Näin pätevän asiakaspalvelijan saaminen ei toteutunut, jos työntekijä ei pystynyt suosittelemaan asiakkailleen muita palveluita. Yleisarvosanana jäi perehdytyksen, perehdyttäjän ja Tervetuloa taloon –oppaan osalta alle neljän (4). Asteikko oli 1 - 5, arvosana viiden (5) ollessa erinomainen. Jo jokaisen perehdytyksen osa-alueen pieni hiominen tuottaa nykyistä parempia tuloksia ja pätevämpää henkilökuntaa. Tyytyväisellä ja ammattitaitoisella henkilökunnalla on suora yhteys asiakastyytyväisyyteen. Perehdytyksen kehittämisellä on kustannussäästö myös mahdollista saavuttaa....
suggestions for development. Because work in hotels in Lapland is seasonal, annual expenses are high. This is the reason, why efficiency and excellence have to be found. Kangas and Eräsalo are the main sources of orientation in this thesis. Also Viitala has...

Opinnäytetyömme tarkoituksena on selvittää suurkeittiöissä tehtävän työn erityispiirteet sekä tarkastella suurkeittiötä toimintaympäristönä. Aihetta on rajattu siten, että esiin on tuotu erityisesti työn ja työympäristön kuormitustekijät. Tavoitteena on löytää vastaus siihen, miten suurkeittiötyön fyysinen kuormittavuus tulevaisuudessa muuttuu ja kuinka biosignaalimittauksia voidaan hyödyntää kuormituksen hallinnassa. Anturivaatteiden avulla tapahtuvat biosignaalimittaukset ovat työelämäkumppanimme Myontec Oy:n erityisosaamisaluetta. Opinnäytetyössä on tiedonhankintamenetelminä käytetty kirjallisuuskatsausta ja asiantuntijahaastatteluita. Tulevaisuudentutkimusta on tehty TopTen-listauksen, tulevaisuustaulukon ja skenaariomenetelmän avulla. Kerätyn teorian sekä asiantuntijahaastatteluiden pohjalta on muodostettu kolme erilaista tulevaisuuden skenaariota. Suurkeittiötyön kuormittavuus syntyy työn ja työympäristön yhteisvaikutuksesta. Työssä kuormittavat erityisesti toistotyö ja taakkojen nostot sekä siirrot. Työympäristö on myös haasteellinen, koska työtä tehdään olosuhteissa, joissa on merkittäviä lämpötilanvaihteluita, kosteutta, vetoisuutta ja melua. Myös työtapaturmariski on korkea. Suurkeittiöissä tehtävä työ on muuttunut vain hieman viimeisten vuosikymmenten aikana. Merkittävimpiä muutoksia on aiheuttanut keittiöteknologian kehitys. Myös tulevaisuudessa uudella keittiöteknologialla saattaa olla merkittävä rooli työn kuormituksen kannalta. Ensimmäinen vaihtoehtoinen tulevaisuudenkuva on teknologia-skenaario, jossa teknologian merkitys keittiöiden tuotantoprosesseissa korostuu. Toinen skenaarioista on todennäköinen tulevaisuusskenaario, jossa muuttujien kehityksen oletetaan jatkuvan samansuuntaisena tulevaisuudessakin. Skenaariossa korostuvat pula osaavasta työvoimasta ja väestön ikääntyminen, mutta toisaalta myös yleisen hyvinvoinnin lisääntyminen. Kolmas skenaarioista on uhkaskenaario. Ravitsemusalan ongelmia ovat muun muassa huono imago ja työntekijöiden heikko työkyky, joka vaikuttaa myös ruoan laatuun ja tätä kautta asiakasmääriin. Työntekijöiden työhyvinvoinnin merkitys tulee kasvamaan tulevaisuudessa. Myös tietoisuus uusien teknologisten sovellusten, kuten anturivaatteiden olemassaolosta lisääntyy. Lisääntyvä tieto ja kiinnostus edistää myös sulautetun tietotekniikan tuotekehitystä. Anturivaatteet tullaan näkemään tehokkaana keinona monitoroida työn kuormittavuutta työsuorituksen aikana. Anturivaatteiden toimivuutta keittiötyön kuormituksen tarkkailussa on jo alustavasti kartoitettu. Mittaustuloksista saatiin työsuorituksen kannalta merkittävää tietoa ja myös opinnäytetyömme tulokset vahvistavat ravitsemusalan olevan ehdottomasti alue, jolla anturivaateteknologiaa voidaan myös tulevaisuudessa hyödyntää....
Managing Physical Workloads in Catering Kitchens in The Future With The Help of Bio-Signal Measurements – Case Myontec Oy The aim of the thesis is to find out the special features of work done in catering kitchens and focus on catering kitchens as operational environments. The emphasis is on stress caused by work conditions and workloads. The objective is to discover how physical workloads in catering kitchens will change in the future, and how workload management can benefit from biosignal measurements. These measurements, which are done by using sensor clothes, are the specialty of our working life partner Myontec Oy. The data for the thesis is acquired from literature and through specialist interviews. The future scenario has been researched by using Top Ten listings, future tables and scenario method. Three different future scenarios have been built based on theory and specialist interviews. Workloads in catering kitchens are a combination of work and working environment. Especially straining are repetition in movements and lifting and transferring heavy loads. Work environment is also challenging as the working conditions have significant changes in room temperature, humid air, draft and noise. The risk of possible accidents happening is elevated. Work done in catering kitchens has gone through minor alterations during the last decades. The development of technology in kitchen appliances has brought about the most significant changes. Kitchen technology can play a major role in decreasing workloads in the future. The first alternative future scenario is the technology scenario, where the significance of technology in kitchen manufacturing processes is emphasized. The second is the most likely future scenario, where the development of variables is expected to continue as it has so far. In this scenario, competent work force shortage and the aging of population are emphasized. On the other hand, also general wellbeing is increased. The third scenario is the threat scenario, where the catering industry’s problems are emphasized. These are for example bad image and staff’s weak ability to work, which in turn have an effect on the quality of food and the number of clients. The significance of the wellbeing of employees will increase in the future. Also, awareness of the existence of new technological applications, such as sensor clothes, will grow. The growth in knowledge and general interest will further the development of embedded technology. The sensor clothes will be seen as an efficient way to monitor workloads during work performance. The functionality of sensor clothes in measuring workloads in kitchen work has already been analyzed. The measuring results shed significant light to the work performance. Also, this thesis supports the results that catering work can benefit from sensor clothes in the future....
biosignalmätningar vid kontroll av belastningen. Biosignalmätningarna som sker med hjälp av sensorkläder hör till vår arbetslivspartner Myontec Oy:s specialkunnande. I examensarbetet har en litteraturöversikt och intervjuer av sakkunniga använts som metod för...

Toiminnallisena opinnäytetyönä kehitettiin lautasmallityöväline esikouluikäisten lasten ravitsemuskasvatuksen tueksi. Taustana opinnäytetyölle toimi Laurea-ammattikorkeakoulun Lapsen ja nuoren hyvä arki -hanke, jonka tavoitteena on kehittää...
Food plate model tool for the nutrition education of infants A food plate model tool was developed as a functional thesis for infants to support nutrition education. The background for the thesis was the project “Lapsen ja nuoren hyvä arki” (Good life for children and adolescents) in Laurea University of Applied Sciences, which aims to develop new tools in cooperation with working life for children and young people's welfare. The purpose was to develop a tool that is visually clear and concretely practical as a whole. With the food plate model tool children should identify nutritionally oriented dishes. The tool is designed to promote children's self-learning, to create new learning experiences and to support their daily food choices. The target groups of the thesis are the infants of the Päivölänkaari daycare center in Kerava. The thesis concentrates on the nutritional recommendations and modeling them by the food plate model. The study employs theory of nutrition education and the eating habits in the daycare center. The functional part of the study was developed by applying the methods of user-oriented product development. By observing the users, it was possible to develop the work suitable for the daycare center. In addition to observation, thematic interviews were used as a research method in the work. The food plate model tool was evaluated by the daycare center’s personnel and through observations. Feedback was received in two stages. The first time was in January 2009 when the tool was still being made. Based on the personnel’s feedback, the tool was developed in its final form. Final feedback on the work was received in March 2009, when the tool had already been in use in the daycare center. Based on the feedback, the food plate model tool achieved its purpose successfully. The food plate model tool was a good way to develop and strengthen the nutrition education of infants in the daycare center. The most important development proposal for the food plate model tool was the diversification of the different application possibilities. In the future the food plate model tool will be put in the Lapsen ja nuoren hyvä arki –project’s web-site. Any employee at daycare centers may print it for her own use....

Korkeakouluopiskelijoilla on merkittävä rooli korkeakoulujen toiminnan laadun kehittämisessä. Tämä opinnäytetyön tavoitteena oli suunnitella ja tuottaa sisältö opiskelijan laatukäsikirjaan Laurea-ammattikorkeakoululle. Opinnäytetyö koostuu kahdesta...
Planning and producing content to student quality assurance handbook of Laurea University of Applied Sciences The students of institute of higher education have an important role when improving the institute’s quality of action. The purpose of the thesis was to plan and produce content to student quality assurance handbook of Laurea University of Applied Sciences (UAS). Thesis consists of the student quality assurance handbook and the written thesis itself. Producing of the student quality assurance handbook was seen needful because students’ aren’t widely aware of how they can affect and participate to improve development of the quality of action in Laurea UAS. The main purpose of the student quality assurance handbook is to provide information in clear and compact form for students of Laurea UAS. This information tries to clarify what is the students’ role when improving the quality of action. This thesis is functional using the case study approach. The case and mandator of the thesis is Laurea UAS. The main research question of the thesis considers what the content should be like in a student quality assurance handbook. The research was conducted with a qualitative research method and by using a theme interview. With the help of theme interviews the need, content and distribution channel and form of the student quality assurance handbook were clarified. The people interviewed were chosen personnel of Laurea UAS who are official by their job description related to Laurea’s quality actions. Results of the interviews were analysed by using themes. The content of student quality assurance handbook was compiled with the expectations of the mandator, results of the theme interviews and literature dealing with the topic. The content of the handbook was created during the spring 2009. The content of the student quality assurance handbook consists of six head counts which are named as follows: Introduction, Good quality of studying and learning, Student as a developer of quality of action, Give feedback – Student feedback system, Quality assurance at Laurea and LAUREAMKO with the stream of quality. The final layout and format of the student quality assurance handbook was not included to the thesis. According to the results of the study, it appears that student quality assurance handbook is considered to be a needful and current tool. With the help of student quality assurance handbook Laurea University of Applied Sciences can provide information related development of the quality of action for the students of Laurea. The student quality assurance handbook will be launched during the autumn 2009....

Tässä työssä tarkastellaan oppilaskuntatoimintaa ja sen organisoitumista Keski-Uudenmaan ammattiopisto Keudassa. Työ sisältää oppilaskunnista tehtyjen tutkimusten analysointia ja yhteiskunnallisten velvoitteiden sekä tavoitteiden kartoituksen...
The Organizing of Student Bodies in Keuda Vocational College This study examines the operation and organizing of student bodies in Keuda Vocational Col-lege. The study analyses the researches on student bodies and describes the societal obliga-tions and objectives. The theoretical frame of reference also slightly discusses the operation of student bodies in elementary and high schools. This is due to the reason that in the activity of student body operation, the happenings on elementary and high school level can be seen relevant on the next level of education as well. The study contains the phases of the estab-lishment of the student body of Keuda from the founding assembly to the first general assem-bly. The objective of the study was to establish student body operations as a common forum for the ten units of Keuda. The desired goal was to strengthen the student body operations in order for it to be more active on unit level and on the other hand to make the voices of the students to be heard development taking place on Keuda level. The civil activity in our socie-ty is not very extensive, at least if the voting activity is measured. The main leads in this study were the perspective of civil influencing and active citizen. The organizers of education are obliged by the law of vocational education to activate the operation of student bodies and to hear the students on decisions regarding them. According to disquisitions the student body operation in Finland is weak. This is partially due to the poor reputation of the students’ committees in the seventies. This reputation arouse from the party-political commitment they had. The methods used in this study were observation and the first phases of action research. The observation functioned excellently in different phases, considering the establishment of the student body. It brought out the challenges of the student body operation on multiple levels. The materials used were existing documents (old rules among others), assembly memos, emails, photographs and the notes of the researcher. Material was also gathered from outputs of group works produced in training. The actual field journal consists of different sorts of notes, calendar markings, and notes and marginal comments of calendar made in meetings and in training. Kuoma, the student body of Keuda, was created as the result of the study. The members of the boards of the ten student bodies of Keuda all belong to Kuoma. The study shows that the students of Keuda clearly possess the desire to influence on decisions related to matters of studying. It is just about creating possibilities and shaping the attitudinal culture, on behalf of the students and above all, on behalf of the teachers. Part of the students does not go into student body operations because of the attitude of the teacher, as it is easier to obey the teacher’s will than to bring out one’s own opinion....

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 Year 2009 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....

käynnistäneet erilaisia allergioihin ja elintarvikkeiden pakkausmerkintöihin liittyviä ohjelmia, joista tärkeimpiä ovat Kansallinen allergiaohjelma 2008 – 2018, Päivähoidon allergia- ja astmaohjelma. Tuoreet kasvot 2009 –pakkausmerkinnät valokeilassa ja Erimenu.fi...
Foodstuffs in the food allergy diet of a multi-allergic child and in the prevention of anaphylaxis The purpose of this study was to write a guide to support the diet of a multi-allergic child in order to prevent a serious life threatening allergic attack called anaphylaxis to occur. The guide is primarily aimed at parents of food allergic children who need information on foodstuffs and labelling of constituents which are contained in them. In addition, others who work for example in childcare, are allergic themselves and others interested in the subject, can use the guide as an information source. This guide came into existence when the author of this study observed that the information needed in the food allergies was spread into many different sources. In real life, when dealing with anaphylaxis the lack of information may have fatal consequences. The subject of the study is also very current because many organizations have started different programs related to food allergies and labelling of food stuffs. The most important ones include the National Program on Allergies 2008 – 2018, Program on Allergies and Asthma, Fresh Faces 2009 – the food staff labels in the beam of light and Erimenu.fi aide to diet controlling. The guide is compiled from already existent information into a new form. The information was gathered from domestic printed sources and electronic data bases. The crucial fact in the source selecting process was that the provider of the source was well-known and the information it served was reliable, examined and widely accepted. The analysis method is based on the model of content analysis. The study was formed by three basic contexts. In the first part the purpose was to clarify the meaning of allergies, anaphylaxis and its causes, children’s food allergies and allergy diets. The second part emphasised the legislation of the foodstuff labelling and particularly the rules and regulations of the constituents causing food allergies. In the third chapter of this study, as being the principal target of this study, the tables were formed in relation to foodstuffs and their contingents causing most of children’s anaphylaxis’. According to the information sources of the study, the principal foodstuffs in causing children’s anaphylaxis are milk, domestic cereals, egg, fish, soy and peanuts from the pod plant category, nuts and seeds. As the result of the forming of the guide, it was noted that none of the information sources used contained fully exhaustive information concerning previously mentioned food allergies. The number of sources used per table varied between nine and two. The knowledge of the information concerning the foodstuff labelling and the groceries in general plays a vital part in the prevention of anaphylaxis. In order to prevent the children’s anaphylaxis caused by lack of information, it must be anticipated that all players from the allergy treatment and research units to the whole grocery chain throughout the food manufacturing and sales will provide clarifying, uniform and exhaustive information on food allergens....

Ruokalista on tärkeä väline ravintoloiden markkinointiviestinnässä. Olisi hankala kuvitella, miten ravintolat toimisivat, jos ne eivät hyödyntäisi ruokalistoja ainakin jollain tavoin. Hyvä ruokalista on jo itsessään markkinointia ja luo asiakkaalle...
Researching a restaurant’s menu from the customers standpoint – CASE: Chico’s The menu is important for marketing in restaurant business. It would be hard to imagine a restaurant that would not implement the use of a menu in at least some way. A well designed menu creates by itself a positive image of the restaurant for the customer and in the best case creates additional sales even without the help of a waiter. Due to this the development and optimizing of the menu is important. The main purpose of this thesis is to find out what the customers think of the menu of the Chico’s chain. More accurately the goal is to find out how well the customers think that the menu is working in terms of readability, diversity of goods for sale and the overall look of the menu. Also, another goal is to find out how the new menu compares to the previous one to find out where the new menu has improved and which parts need more work. The research was carried out through the use of semi-structured interviews on site of the Chico’s chain restaurants. The goal was to pick interviewees from the focus groups of the chain. Observation played a part as well in the way which the gathered information was analyzed due to the fact that the researcher works as a manager in the target chain. The main method of analysis was thematic classification. The work described in this thesis was carried out between January 2009 and October 2009. The interviews were carried out during the summer and the final results and development ideas were processed with the target company’s research team in October. The end result of this thesis was a detailed report on what the customers think of the new menu and what the company could do to make it better. As a whole the research succeeded very well and accomplished the goals that were set. A good deal of useful information was gathered for the use of the development team, which helps their work on the next year’s menu....

Opinnäytetyön aiheena on asiakastyytyväisyys ja asiakaspalautejärjestelmän kehittäminen Ravintola ”Road Houselle”. Työn tavoitteena on kehittää toimiva asiakaspalautejärjestelmä, jolla hankitaan asiakkailta palautetta ravintolapalvelujen laadusta...
Customer Satisfaction and Developing the Customer Feedback System Case: Restaurant Road House The topic of the thesis is customer satisfaction and customer feedback system for the restaurant “Road House ". The goal is to build a functional customer feedback system, which would be used in getting customer feedback on the quality of catering services. The level of customers satisfaction is also to be determined, for the better development in getting customer feedback on the quality of catering services. The functional customer feedback system restaurant “Road House” is able to develop a better service, for the good of the clients. The theoretical framework includes services, service quality, customer satisfaction and cus-tomer feedback system in the development of theories. The theoretical part has been ap-proached by supporting the aim of the thesis. The thesis studies: how a customer feedback system can be developed in order for Road House to get enough information about customer feedback on the quality of catering services. In order to develop an effective customer feedback system, were various methods explored of getting the feedback, and the selection was made as a quantitative or qualitative or quantitative and qualitative procedures. A questionnaire has been used as the feedback collection method. The point was to ascertain customer satisfaction with products in the restaurant and the various aspects of services. The questionnaires were collected in the restaurant, within two days, in the afternoons of May 2009. Customer feedback was carried out on a paper form, and an additional Internet site. 40 forms was given, but only 32 were returned, properly completed. They were taken in the research. The results of the analysis of the customer feedback is done on Microsoft Excel - a spreadsheet program, and presented in diagrams. The feedback obtained from the information was used in identifying the needs and wishes of the Road House customers. Based on the feedback, the proposals were made, how to improve service quality and personnel development. The Road House staff have the opportunity to systematically collect customer feedback. Based on feedback Road House can evaluate and develop their strategies. With this customer feedback is possible to follow of customer satisfaction....