Дисертації з теми "Meal and shelter service"
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1
Hwang, Li-Jen Jessica. "An investigation of the quality of meal service in NHS Acute Trusts." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365140.
2
Svensson, Ida, and Johanna Flyborg. "Betydelsen av begreppet service – En studie som behandlar intern service på eventföretag." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-26127.
Анотація:
Inledning: Definitionen av begreppet service är olika för de flesta människor på grund av de olika erfarenheter och förväntningar de bär med sig. Trots att det är svårt att fastställa betydelsen av ordet så är en god service avgörande för eventföretagens framgång.Bakgrund: Vid värdering av service finns det mycket att ta hänsyn till. För att ett eventföretag ska kunna ge sina kunder en god service är det viktigt att de först vet hur de ska arbeta med den interna servicen. Detta för att servicemöten ska kunna hanteras på ett professionellt sätt av personalen.Syfte: Syftet med uppsatsen är att ta reda på hur eventföretag arbetar med sin interna service och vad de anser att begreppet service står för.Metod och material: Uppsatsen är baserad på tryckt litteratur samt vetenskapliga artiklar som berör ämnet service inom eventbranschen. Som grund till studien har även fem semistrukturerade intervjuer utförts för att ta reda på vad eventföretag anser om ämnet och hur de arbetar med det.Resultat: I resultatet framkommer respondenternas svar på vad företagen de arbetar på har för syn på service, hur de arbetar med det internt samt vad de har för strategier och målsättningar kring det.Slutsats: Företagen inom eventbranschen har liknande värderingar av begreppet service. De är medvetna om att det är viktigt att ha utsatta mål och strategier för att nå ut med en god service till kunderna. Däremot skulle en ökad förståelse för vikten av att jobba med intern service vara nödvändig för att få alla på företagen att inse vikten av att jobba med serviceanda.C-uppsatser i Måltidskunskap
3
Yang, Zhenhua. "A Meal Service Design and Marketing Strategy Based on Cooperation and Persuasion Theories." University of Cincinnati / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491562652371938.
4
Loyola, Saldana Luis, and Alexander Weckström. "Service-Profit Chain : En Human Resource-modell för tre hotell i Örebro." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-26187.
5
Camilleri, Brett A. "It's a social business: Mapping the influence of meal kit services in user value and co-created experiences." Thesis, Queensland University of Technology, 2018. https://eprints.qut.edu.au/121149/2/Brett_Camilleri_Thesis.pdf.
Анотація:
The design of services is increasing in complexity; contemporary businesses must now consider how their services can be both provided at commercial scales while being meaningful to their users. This difficulty is captured by the meal kit service model, which must determine how to accommodate the numerous customer food values with a limited product range. In response to this challenge, this study observes how customers routinely use the meal kit service through design and service dominant logic concepts. The findings identify that customers would draw upon both their personal network and the meal kit service to achieve their personal dinner values. This study then concludes with the mechanisms of this network management, the insights of which can be used to inform the design of service functions that accommodate multiple customer values.
6
Hall, Jeanne Kathleen. "Student satisfaction regarding meal experience at the residential dining halls of the University of Pretoria." Diss., University of Pretoria, 2013. http://hdl.handle.net/2263/41114.
Анотація:
The residential meal experience has certain unique characteristics that can be attributed to both the socio-demographic profile of the student and the type of food service provided. These characteristics result in specific expectations that should be satisfied to meet the organisational and financial goals of the service provider and the University. The main challenges include addressing cultural diversity of captive consumers and providing for the specific needs of Generation Y. Globally there is an increased effort to determine the level of satisfaction of students with their meal experiences, in order to improve the food service provided. Limited research within the unique multi-cultural South African context; the changing demographic profile of Pretoria University students since 1996, and the increase in negative media reports regarding foodservice provided on campus motivated the urgent need for an investigation.
The aim of this study was to describe the satisfaction of the University of Pretoria‟s residential students regarding their meal experience in terms of the food itself, the service and the ambience, in order to provide the University‟s Department of Residence Affairs and Accommodation with recommendations to improve the meal experience offered by taking into account the demographic profile of students.
To obtain the relevant data to meet the stated aim, focus group discussions in which probing questions were asked of the participants were conducted in order to develop a questionnaire. Self-administered questionnaires were issued to a stratified random sample of 878 respondents from 22 responding residences. Data analysis involved descriptive statistics and the chi-square test. - vi -
Results indicated that most respondents were satisfied with the meal experience. Respondents were most satisfied with the ambience and least satisfied with the food. Respondents were most satisfied with the sensory and portion size attributes, but least satisfied with the price attributes of the food. Respondents were most satisfied with the tangible and empathy attributes of the service and most satisfied with the cleanliness and neatness attributes of the ambience. Food was ranked as most important followed by service and ambience. Freshness, nutritional value and cost (value for money) were ranked the most important attributes of food. Operating hours and cleanliness (neatness) were ranked most important for service and ambience respectively.
The food dimension was identified as a priority for improvement, specifically with respect to: the price of both booked meals and commercial items, regular incorporation of new menu items, healthy/nutritious food and variety of fruit and vegetables provided. Apart from the food attributes the availability of stock at item sales and the operating hours in general, were identified as attributes of the service requiring improvement. In addition, statistically significant relationships were found between satisfaction and specific profile characteristics such as ethnic group, gender and the number of years using a specific dining hall. The results of the open-ended question confirmed the findings of the rest of the questionnaire.
This study has contributed to the limited literature on student satisfaction regarding their meal experiences at residential dining halls. Valuable recommendations for improvement of the residential meal experience were provided.Dissertation (MConsumer Science)--University of Pretoria, 2013.
gm2014
Consumer Science
unrestricted
7
Gustafsson, Camilla. "Validering av två enkäter som mäter patienters måltidsupplevelse på sjukhus : Validation of two surveys measuring meal service satisfaction in hospitals (Engelska)." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-176631.
Анотація:
Bakgrund: Undernäring är ett stort problem i sjukvården som medför ökade vårdkostnader och lidande för patienten. Måltidsupplevelsen utgör ett viktigt inslag i arbetet att motverka undernäring. Därför är det viktigt att utvärdera dess olika komponenter så att resurser fokuseras på rätt delar av måltidsupplevelsen. För att utvärdera patientens nöjdhet med de olika delarna av måltidsservicen har enkäterna ”Acute Care Hospital Foodservice Patient Satisfaction Questionnaire” (ACHFPSQ) och ”Meal Assessment Tool” (MAT) tagits fram i Australien. ACHFPSQ fokuserar övergripande på måltiden och MAT på dess olika delar. Syfte: Syftet med studien är att validera och studera användarvänligheten för ACHFPSQ och MAT och undersöka om de kan användas inom svensk sjukvård. Metod: Studien är en kvantitativ enkätstudie med tvärsnittsdesign. Datainsamling utfördes av fyra dietister under tre veckor på ett medelstort svenskt sjukhus. Enkätsvaren jämfördes inom och mellan varandra med icke parametriska analysmetoder för att undersöka validitet och reliabilitet. Enkätsvaren analyserades även med avseende på kön, åldersgrupp, vårdtid och avdelning. Resultat: Totalt samlades 104 ifyllda enkäter in från patienter i åldersspannet 22 - 94 år. Enkäterna hade hög svarsfrekvens och få uteblivna svar. Resultatet av enkätsvaren visade att nöjdhet med måltiden korrelerade positivt med åsikter om matens kvalitet och service och att äldre var mer nöjda än yngre med måltiden. Den komponent som spelade störst roll bland måltidens delar var kolhydraterna. Slutsats: Enkäterna har visat sig urskilja skillnader mellan åldersgrupper, vad i måltiden som påverkar nöjdheten och olikheter mellan avdelningar. Några förändringar i enkäterna så som tillägg av soppa och efterrätt kan behövas med tanke på skillnader i måltidstradition mellan Sverige och Australien. Studiens resultat pekar på att enkäterna är valida och reliabla instrument i Sverige men ytterligare studier med större antal deltagare rekommenderas för att bekräfta denna slutsats.
8
Paradisi, Amedeo, and Alexander Uvhagen. "Hotellutcheckningens inverkan på gästens helhetsupplevelse." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-26172.
9
Jones, Lynne Marie. "An exploratory study of perception of meal and service quality/in the Title III C congregate meals program: a comparison between management and participants." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76438.
Анотація:
Little attention has been paid in the literature to participant perception of, and attitudes toward, program and service quality in the congregate meals program. Based upon the scarcity of knowledge in this area, managers and participants in the Title III C meals program in Montgomery County, Maryland were surveyed to explore how differences in perception of program and service quality affect participant acceptance and evaluation of the program. A nutrition monitoring instrument was designed for managers at 14 meal sites to assess major components of the food service operation. A survey addressing participant perception of meal quality, meal acceptance, program administration and management, and food service personnel was designed and administered to 264 participants. The two surveys contained 17 identical or similar questions to identify any perceptual differences. Several social variables such as age, educational level, sex, marital status, living arrangement and acquisition of information about the program were found to significantly influence participant response to certain questions. Significant differences in perception between managers and participants were found in response to questions regarding availability of nutrition education lessons, need for therapeutic diets, adequacy of program transportation, temperatures at which food was served, and the degree to which substitutions were made for posted menu items. The results of this research will be used to make suggestions for program planning and evaluation, as well as to aid in continuous quality assurance.Master of Science
10
Retzer, Barbara J. "EFFECT OF NEW SODIUM REGULATIONS ON NATIONAL SCHOOL LUNCH PROGRAM MEAL CONSUMPTION OF MIDDLE SCHOOL STUDENTS IN A NORTHEASTERN OHIO SCHOOL DISTRICT." Kent State University / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=kent1428788827.
11
Enqvist, Margareta, and Emma Helmersson. "Gästens värdering av hotellattribut : En studie om gästnöjdhet och viljan att betala extra för den idealiska hotellupplevelsen." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-26168.
12
Walter, Ute. "Drivers of customers' service experiences : a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities." Doctoral thesis, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-14826.
Анотація:
It is essential for service companies to understand how their customer service experiences are formed. This is especially important since service experiences are highly subjective and involve customers cognitively, emotionally and behaviorally. Although customer service experiences are a well recognised research topic in both, culinary arts and service research, dynamic interactions, activities and the customers’ active involvement have so far gained little attention. As a consequence the approach in previous research paints a rather static picture of customer service experiences. By introducing the principles of service dominant logic a first person view and the understanding of drivers of customer service experiences could be facilitated. The overall aim of the thesis is to extend and deepen the understandin of drivers of favourable and unfavourable customer service experiences.The context selected is the restaurant context. The overall aim is reflected in four intermediate aims. Two separate studies were conducted. First a two-stage questionnaire based study, describing the phone reservation encounter compared to dining satisfaction; second a critical incident technique study including 195 short narratives of customers’ favourable and unfavourable service experiences at restaurants. Interview data were analysed according to constant comparative analysis principles.The main empirical contributions of this thesis are the move from static descriptions of service to examining dynamic drivers of favourable and unfavourable customers’ service experiences, and especially the analysis of social interactions as a driver of service experiences and the categorisation of drivers. Theoretically the thesis introduces the experience driver constellation, reflecting the dynamic process of co-creation in specific situations,when favourable and unfavourable customer service experiences are formed. Suggestions are made to develop the Five Aspects Meal Model and the Experience Room Framework through the addition of actors, the exterior environment and organisational routines to the models.
13
Sejnelid, Josefin. "Skolmåltidspersonalens upplevelser av att kunna påverka måltidssituationen." Thesis, Mälardalen University, Mälardalen University, School of Health, Care and Social Welfare, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-7458.
Анотація:
Övervikt och fetma är ett av de mest omfattande folkhälsoproblemen i Sverige och det är en stor andel barn och unga som lever med detta problem. Då goda matvanor grundläggs i tidig ålder utgör skolmåltiden en betydelsefull roll för att upprätta hälsosamma matvanor. Faktorer i den fysiska matmiljön, såsom möblering, städning, dekorering, inredning, belysning samt ljudnivå påverkar elevernas upplevelse av måltidssituationen. Den psykiska miljön som innefattar både psykologiska och sociala faktorer, det vill säga servering av skolmaten, arbetskläder, matglädje, elevernas matintag samt möjligheterna för skolmåltidspersonalen att gå någon fortbildning är även av betydelse för måltidssituationen. Dessa faktorer har studerats i detta examensarbete som utförts på uppdrag av Region Halland och som syftade till att studera skolmåltidspersonalens upplevelser av att påverka måltidssituationen i skolan. En kvalitativ forskningsansats har tillämpats då avsikten var att studera skolmåltidspersonalens upplevelser och livsvärld. Intervjuer har genomförts på skolmåltidspersonal som varit köksansvariga i ett mottagningskök i Varbergs kommun. Resultatet tyder på att skolmåltidspersonalen kan påverka matmiljön gällande användandet av det som redan finns till förfogande. Brist på pengar uppges utgöra ett hinder för att kunna påverka måltidssituationen. Skolmåltidspersonalen kan inte påverka huvudkomponenten men däremot de tillbehör och komponenter som serveras därtill. Kunskaperna anses vara goda för att kunna påverka måltidssituationen, dock finns det önskemål om fortbildning på vissa områden.
Overweight and obesity are among the largest public health issues in Sweden with a high proportion of children and young people living under these conditions. Healthy eating habits are established early in life and the daily school meal plays an important role in the work for creating and sustaining those habits. Factors in the physical environment, such as furnishing, cleaning, decorating, lighting and sound, all affect the students’ experience of their food situation in school. Also the mental environment, including both psychological and social factors like the serving of the school meal, food happiness, the students’ food intake, working clothes for the school restaurant staff and the possibility for further education, are relevant to the meal situation and environment. These factors were studied in this thesis which was carried out on behalf of the Region Halland and which aimed to study the school restaurant staff´s experiences to influence the food situation in school. A qualitative research approach has been applied as the intention was to study the school food staff´s own thoughts and experiences. Interviews were conducted with persons responsible for reception kitchens in Varberg municipality. The results show that school food staff can to some degree influence the school meal environment with means already available to them, although lack of money is considered a barrier to further improve the food situation. The school food staff cannot themselves affect the main component, but the accessories and other components. Knowledge among the staff is considered good enough to influencing the meal situation. However, there are requests for more in-service training and further education in certain areas.
14
Vahlgren, Malin, and Emma Jansson. "Pandemin bakom stängda dörrar : En kvalitativ studie om hur våld i nära relation har påverkats av pandemin." Thesis, Malmö universitet, Fakulteten för hälsa och samhälle (HS), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-42645.
Анотація:
I januari 2020 bekräftades första fallet av Covid-19 i Sverige, ett virus som klassades som en samhällsfarlig sjukdom. Till följd av smittspridningen begränsades människors rörlighet i samhället vilket i sin tur ledde till större isolering. En konsekvens av isolering är en förhöjd risk för våld i nära relation. Våld i nära relation klassades redan innan Covid-19-pandemin som ett omfattande samhällsproblem och ett allvarligt brott mot de mänskliga rättigheterna. Statistik har visat på en ökning av våld i nära relation under pandemin. Syftet med studien är att undersöka om kvinnojourer och socialtjänst upplevt någon förändring i kontakten med utsatta kvinnor under pandemin samt vilka åtgärder som bör fokuseras på för att motverka att våld i nära relation ökar under en pandemi. En kvalitativ metod användes där sammanlagt sju kvinnojourer och socialarbetare blev intervjuade om sitt arbete med utsatta kvinnor. Resultatet visade en osäkerhet om våld i nära relation har ökat under pandemin, däremot visade resultatet att våldet blivit grövre och mer kontrollerande. Åtgärder för att förhindra att våld i nära relation eskalerar under en samhällskatastrof är att öka tillgängligheten hos de stödorganisationer som hjälper utsatta kvinnor. I dagsläget går det ej att dra generella slutsatser kring hur Covid-19 har påverkat våld i nära relation då det är en pågående pandemi.In January 2020 the first case of Covid-19 was confirmed in Sweden, a virus that was classified as a socially dangerous disease. Because of the spread of the infection people’s mobility in the society was limited which led to a big isolation. A consequence of isolation is an increased risk of domestic violence. Domestic violence was classified as a great societal problem and a serious crime against human rights even before the Covid-19-pandemic. Statistics have shown an increase of domestic violence during the pandemic. The purpose of this study is to investigate if women's shelters and the social services noticed any changes in the contact with women exposed to domestic violence during the pandemic, as well as what measures that should be taken to prevent an increase in domestic violence during the pandemic. A qualitative method was used with a total of 7 women’s shelters and social services that were interviewed about their work with women exposed to domestic violence. The result showed an uncertainty if domestic violence had increased during the pandemic, it did however show that the violence had become grosser and more controlling. Measures to prevent domestic violence escalating in a social disaster is to increase the availability of the support organizations that are helping vulnerable women. It is not possible to draw any general conclusion about how Covid-19 has affected domestic violence at this point, as it is still an ongoing pandemic.
15
Banouar, Yassine. "Gestion autonomique de la QoS au niveau middleware dans l'IoT." Thesis, Toulouse 3, 2017. http://www.theses.fr/2017TOU30127/document.
Анотація:
L'Internet connaît à nouveau une expansion drastique. En plus des terminaux classiques, il permet aujourd'hui d'interconnecter toute sorte d'objets connectés permettant la capture d'événements depuis l'environnement considéré, mais également le contrôle à distance de cet environnement. Plusieurs milliards de ces objets sont ainsi amenés à l'horizon 2020 à contribuer à l'avènement de l'Internet des Objets (IoT). Ce paradigme, qui étend le concept de Machine-to-Machine (M2M), ouvre la voie à de nouveaux usages tels que la domotique, la télésurveillance, ou encore les usines du futur. Plusieurs architectures ont été proposées pour structurer l'IoT. Leur fondement est basé sur une vision en quatre niveaux : le niveau Équipement, qui comporte les objets connectés, le niveau Réseau contenant les différentes technologies nécessaires aux échanges, le niveau Intergiciel (ou Middleware) qui offre aux applications une couche d'abstraction des niveaux sous-jacents, et enfin le niveau Application qui consiste en l'ensemble des applications concourant, via leurs interactions avec les objets connectés, à la réalisation d'une activité métier. Nos travaux se positionnent au niveau Middleware sur la base de l'architecture définie dans le cadre des standards SmartM2M puis oneM2M. Plusieurs problématiques sont amenées à être (re)-posées dans ce contexte. Nous nous intéressons essentiellement à celle de la qualité de service (QoS - Quality of Service) exprimée par certaines applications métiers. Les solutions proposées en réponse à cette problématique concernent principalement le niveau Réseau. Au niveau Middleware, les standards se focalisent essentiellement sur la proposition d'architectures et de services fonctionnels. Les besoins non fonctionnels, typiquement orientés QoS, ne sont que peu ou pas considérés. Parallèlement, les solutions propriétaires ne considèrent pas l'évolution dynamique du contexte et des besoins. Face à ces limites, nous proposons une approche de gestion dynamique, i.e. durant l'exécution du système, et autonome induisant un minimum d'intervention humaine. La gestion proposée, guidée par des modèles, porte sur des actions de reconfiguration comportementales et structurelles touchant au trafic applicatif et/ou sur les ressources de niveau MiddlewareThe Internet is experiencing a drastic expansion again. In addition to conventional terminals, it now allows to interconnect all kinds of connected objects allowing the capture of events from the considered environment, but also the remote control of this environment. Billions of these objects are thus led in 2020 to contribute to the advent of the Internet of Things (IoT). This paradigm, which extends the Machine-to-Machine (M2M) concept, paves the way for new uses such as home automation, remote monitoring, or even the factories of the future. Several architectures have been proposed to structure the IoT. Their foundation is based on a vision in four levels: (1) Equipment level, which includes the IoT equipment, (2) Network level containing the various technologies for data exchanges, (3) Middleware level, which offers applications an abstraction layer for underlying levels, and finally, (4) Application level, which consists of the set of applications contributing, via their interactions with the connected objects, to the realization of a business activity. Our work is positioned at Middleware level and is based on the architecture defined in the SmartM2M and then oneM2M standards. Several challenges have to be (re)considered in this context. We are mainly interested in the Quality of Service (QoS) issue expressed by some business applications. Proposals addressing this issue essentially target the Network level. For the Middleware level, standards focus mainly on the proposal of architectures and functional services. The non-functional requirements, typically QoS, are little or not considered. Meanwhile, proprietary solutions do not consider the dynamic evolution of the context and requirements. In response to these limitations, we propose a dynamic management approach, i.e. during the execution of the system, and autonomous, i.e. without human intervention. The proposed management, guided by models, focuses on behavioural and structural reconfiguration actions related to application traffic and/or Middleware resources
16
Hulenková, Barbora. "Psí útulek s veterinárním zázemím." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2015. http://www.nusl.cz/ntk/nusl-227806.
Анотація:
The aim of this diploma thesis is the design of this closed area of the shelter dogs with veterinary facilities and administration shelter in a specific location in the outskirts of Bystřice pod Hostýnem, street Meziříčská. It is a building amenities. In addition to the project itself is part of the job specialization - health and technical installations and connections. The work was developed in response to a bachelor thesis. The intention is to create a functional device with everyday hour, which will be provided by 7 employees. Given that the region is not represented such a device, its implementation will meet the requirements and demands of citizens of the town but also surrounding communities. The capacity of the shelter is designed based on the client's requirements with the possibility of placing domestic animals in max. Of 50 dogs, 50 cats and 16 small animals. Unless capacity is full, the device can be used as an animal hotel. In its own proposal, the emphasis was on the overall architectural character and design solutions. Structures in the area are designed from the structural system KM BETA with a contact system.The aim of this diploma thesis is the design of this closed area of the shelter dogs with veterinary facilities and administration shelter in a specific location in the outskirts of Bystřice pod Hostýnem, street Meziříčská. It is a building amenities. In addition to the project itself is part of the job specialization - health and technical installations and connections. The work was developed in response to a bachelor thesis. The intention is to create a functional device with everyday hour, which will be provided by 7 employees. Given that the region is not represented such a device, its implementation will meet the requirements and demands of citizens of the town but also surrounding communities. The capacity of the shelter is designed based on the client's requirements with the possibility of placing domestic animals in max.
17
Holmes, Catherine Ann, University of Western Sydney, College of Health and Science, and School of Nursing. "Between the long grass and the housed : a qualitative inquiry into the experience of homelessness in Darwin." 2007. http://handle.uws.edu.au:8081/1959.7/12604.
Анотація:
Shifting away from the traditional focus of enumeration and prevention of, or early exit from, homelessness, the present study was directed towards understanding the homeless experience and how the health and life quality of homeless people could be improved during their homelessness. To answer key questions, a mixed method inquiry explored the lived experience of homelessness in Darwin between June, 2004, and June, 2005. The study was undertaken through St. Vincent de Paul’s Ozanam House meal and shelter service. Their clients’ life worlds and experiences were documented through participant observation, informal interviews and individual narratives. This study has found that there were very few treatment options available to homeless people who suffered from trauma related illnesses. Self management of wellbeing and health reinforced the negative perception of homeless people held by mainstream society, in turn reinforcing the stigmatising processes individuals spent much of their daily life managing. By addressing the key dimensions of the homeless experience which have had the greatest influence on health, the relevant agencies can begin to create living environments which reflect the experiences and the hopes of the homeless people and which are supportive of good health and a better quality of life.Doctor of Philosophy (PhD)
18
Holmes, Catherine A. "Between the long grass and the housed : a qualitative inquiry into the experience of homelessness in Darwin." Thesis, 2007. http://handle.uws.edu.au:8081/1959.7/12604.
Анотація:
Shifting away from the traditional focus of enumeration and prevention of, or early exit from, homelessness, the present study was directed towards understanding the homeless experience and how the health and life quality of homeless people could be improved during their homelessness. To answer key questions, a mixed method inquiry explored the lived experience of homelessness in Darwin between June, 2004, and June, 2005. The study was undertaken through St. Vincent de Paul’s Ozanam House meal and shelter service. Their clients’ life worlds and experiences were documented through participant observation, informal interviews and individual narratives. This study has found that there were very few treatment options available to homeless people who suffered from trauma related illnesses. Self management of wellbeing and health reinforced the negative perception of homeless people held by mainstream society, in turn reinforcing the stigmatising processes individuals spent much of their daily life managing. By addressing the key dimensions of the homeless experience which have had the greatest influence on health, the relevant agencies can begin to create living environments which reflect the experiences and the hopes of the homeless people and which are supportive of good health and a better quality of life.
19
Groenewald, Johanna Jacoba. "Guidelines for a shelter service delivery for victims of abuse." Thesis, 2009. http://hdl.handle.net/10500/3459.
Анотація:
This research was initiated, based on the recommendations of Groenewald (2006:126-127), in the Evaluation of Programmes of Shelters for Victims of Abuse in Gauteng Province, to develop a shelter service delivery model.
The research is exploratory in nature and outlines the literature review, methodologies, tested shelter model and findings based on the experiences of stakeholders. These stakeholders are responsible for the registration and management of shelters for victims of abuse in South Africa. They include nine Provincial Victim Empowerment Programme Co-ordinators and thirty-two shelter managers.
The main objectives for shelter managers and Government Departments, such as Social Development, are to provide care, support and protection. The aim is also to empower those who were caught up in relationships, fraught with gender-based violence, as well as to break the cycle of violence. This is presented in the guidelines for a shelter service delivery model for victims of abuse.
The shelter model focuses on three phases:
o Intake procedures
o Programmes and services
o Exit strategy
These three phases address both psycho-social issues and the self care of service providers.
The main purpose of the shelter model is to provide social service providers with a structural format for intervention with victims of abuse and their significant
others. The outcome, for most of them, should be to come to terms with themselves and create a personal vision for the future without abuse or, alternatively, to take a firm stand against such actions. The model is based on a person-centered approach in order to assist victims of violence, within a development model, to attain effective living.
Other findings of the research are, among others, that there is neither legislation, nor registration procedures for shelters for victims of abuse in place, except for Non-Profit Organisations, which is voluntary. It is recommended that Government should consider the amendment of the Domestic Violence Act, 116 of 1998. These amendments should include accreditation of service providers, registration requirements, norms, standards and uniform funding criteria.Social Work
D. Phil. (Social Work)
20
HSIEH, CHING-YI, and 謝靚儀. "A Business Plan of Meal Kit Service - Travel Chef." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/x59c4q.
Анотація:
碩士國立雲林科技大學
創業管理碩士學位學程
105
This plan discovered an opportunity; that most people would love to be able to cook exotic cuisines, however, there are factors that mitigate against this. Factors such as the cumbersome cooking steps, difficultly searching for exotic recipes, expensive exotic ingredients are hardly to used up within the expiration date, etc. Therefore, we proposed this business plan for a meal kit service to solve these problems. Through this plan we have observed the increased demand for e-commerce of fresh food, however there were few manufacturers trying to build the market of meal kits which is multicultural the products were still limited in the certain market like Italian cuisines. Within this plan, we wish to have a breakthrough over the market segmentation and provide the meal kit service for foreign cuisine which is not common in Taiwan. The meal kit contains various fresh food materials and seasonings for suitable number of servings and a recipe card which has the introduction of foreign cuisine culture, ingredients and detailed cooking steps printed on. The foods will be offered as à la carte or meal, and costumer can order from the official website. This plan solves the preparation of seeking foreign recipe, food materials procurement, and cleaning and getting the materials ready. This plan aims at the consumers who love to try new things, foreign tastes and with certain level of love for cooking. This plan features to provide reliable food materials which are traceable, and in a set with elaborately designed recipe card for foreign cuisine and the seasonal limited theme about traveling the world. Therefore, consumers not only learn new knowledge and acquire new tastes, but also have a sense of achievement and renewed interest and satisfaction in the whole cooking process. Two million dollars are planned to be invested into this plan, and under possible status for finance, we expect to take by the invested money and start making profit. The five-year averaged profit rate is 17.8%, therefore this is an efficient start-up plan.
21
Chang, Chia-Jung, and 張嘉蓉. "An Meal-Service System with Graphic-Touching Control Mode." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/88776207757462587426.
Анотація:
碩士南台科技大學
電子工程系
98
In recent years, many industries try to improve their corporate performance by employing information management and newly developed information technologies. Expecting through this way, the company can reduce the capital equipment investment and the number of employees, or simplify the working processes. Consider the trend of the service industry development in the future, this thesis utilizes the RFID（Radio Frequency Identification）, embedded system, wireless networking, dynamic web page and MySQL database technologies to design and implement an meal - service system with interactive graphic-touching control mode. The implemented system can be applied into restaurants’ service management. And the restaurants therefore can improve their management efficiency and provide a high-quality and friendly service.
22
Ho, Shu-Shiuan, and 何舒軒. "Creating Customer Experience with Affective Service Design: Evidence from the Meal-ordering Service." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/5uba63.
Анотація:
博士國立臺灣科技大學
工商業設計系
105
Affective and memorable customer experience allows customers to experience better service interactions that can result in high satisfaction and increased loyalty. Most of literature on affective design are only related to product, while the link between affective service design and customer experience is scant. A lack of the conceptual definition and the operational definition of affective service design, and apparently, a systematic review on the design approach of affective service design is required. Moreover, the role of customers has been changing with emerging self-service; a service receiver changes into a proactive co-creator. Thus, there are three purposes of this study, which are: 1) to discover the essential characters of affective service design via service-dominant logic (SD Logic), 2) to explore the design elements and design features of affective service design on the basic of Dramaturgical Theory, and 3) to examine the effects of affective service design on customer experience with a empirical research. This study used a meal ordering self-service as an example and employed a three-step research process. The first step– literature review - is to discuss the essential characters of affective service design and explore the content of affective service design. The second step- IDEA service design – is to create new customer experience of self-service with stakeholders (such as service providers, designers, experts, and customers). The third step- experimental evaluation- is to find out the influence of affective service design on customer experience. This study designed a between-subject experimental method, and createed two scenarios in a laboratory. Finally, this study collected 193 valid questionnaires. In doing so, there are three main findings of this study, which are: 1) Building on a S-D Logic perspective, this study states six essential characters of affective service design, including why, what, who, when, where, and how. 2) This study highlights six design elements of affective service design including scenography, narrative, actors and acting, audience, sensory stimuli, and generation discussion of performance within Dramaturgical Theory; indeed, narrative, actors and acting, audience are the most unique design elements of affective service design. 3) There is a directly positive effect of affective service design on customer emotion and an indirectly positive effect of affective service design on customer experience. Theoretical and practical implications for affective service design to boost customer experience are discussed.
23
Chao, Mei-Kuei, and 趙美貴. "Exploring Meal Service for the Elderly With A Social Entreprise Approach." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/41945367048466006915.
Анотація:
碩士南華大學
企業管理學系非營利事業管理碩士班
103
Taiwan has entered an aging society, with the well-being of the elderly becoming an important issue of social policy. However, there has been the gap between policy and practice, as the government's welfare umbrella can not cover all the needs. In this study, the author takes a social enterprise approach to provide meal service to the elderly, without relying on government funding and private donations. By the spirit of integrating resources and management of nonprofit organizations, the study intends to build an operation model in the pursuit of self-sufficiency and financial viability. The study adopts a popular business model analysis proposed by Osterwalder & Pigneur (2012) to cover nice elements：Customer Segments、Value Proposition、Channels、Customer Relationships、Revenue Streams、Key Resources、Key Activities、Key Partners、Cost Structure. The author first selected four cases, which were relevant to elderly meal service programs; the key elements of these cases were analyzed to provide important references to the commercial factors.Subsequently, a venture business plan was proposed as the core of this study, with simulation analysis.
24
Lee, Shau-Tzu, and 李少慈. "A Study on the Managing of Home Delivered Meal Service of Ten Year Long Term Care in Taiwan—The Home Delivered Meal Provider’s Perspective." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/3k56tu.
Анотація:
碩士嘉南藥理大學
醫務管理系
104
The aim of this research is to study the Home Delivered Meal (HDM) policy of Taiwan, quality management, cost control and enhancing the well-being of elderly. Also compare the HDM in Taiwan with the United States. Our research is designed by multiple case studies. The data is collecting by qualitative inquiry approach. The participants are by purposive sampling. According to our research purpose, the sampling was carried out to five executors of HDM provider in Tainan of Taiwan. Interviews were audio-taped and transcribed verbatim. The interview data coding and analysis were conducted by qualitative inquiry approach. The results of the research are : 1. HDM policy of Taiwan government comparison with the USA that is lag behind. 2. It’s quite different for quality management between different modes of HDM providers. 3. The adjustment of delivery mode and cross - department of resource development improve the cost control of HDM. 4. HDM is helpful for increasing the well-being for elderly. The suggestions for HDM business is Community Care Center should conduct congregate meal and HDM simultaneously. Make the plan for the student volunteer project. And programming the elderly volunteer. Also, increase the HDM funds. And establish the evaluation system for HDM.
25
Lee, Yi-Chia, and 李儀家. "The Effects of Cross-Channel Service Design on Service Experience Quality and Customer Satisfaction - Evidence from fast-food meal ordering." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/47838614745654044548.
Анотація:
碩士國立臺灣科技大學
設計研究所
102
Since increasing interest in cross-channel service issues through the fast development of service industries and multiple channels, fast-food industries started to provide more flexible service journey of dining via applying cross-channel meal ordering services. The purpose of this study was to explore the effect of cross-channel service design on service experience quality and customer satisfaction, and evidence from the cross-channel meal ordering service of APP. Therefore, a three-phase study was designed to exercise the service design application. In the first phase, the exploration and definition phase, observation method was used to investigate the service status and service blueprint. Then, we employed the critical incident technique (CIT) and got 158 dissatisfied critical incidents with 60 participants. Further, this study hold a co-create workshop to indicate different service gaps and yield 24 critical service gaps. In the second phase, we delivered 24 design concepts of cross-channel meal ordering service in the concepts development phase. Next, we applied consensual assessment technique (CAT) to pick up 9 various new concepts and making videos of new/old service design and collecting 117 valid questionnaires to evaluate the service experience quality and customer satisfaction of the new/old cross-channel meal ordering services in the third phase. In addition, we further evaluate the new cross-channel meal ordering service design via depth interview. First, this study found that cross-channel service design can increase the hedonic, interaction, novelty, comfort and stimulation perspectives of service experience quality. Second, cross-channel service design also can improve the ease of use, information available, product selection, customer service, and shipping and handling perspectives of customer satisfaction, and increasing the striking effect of interaction perspective of service experience quality on the customer satisfaction. Finally, according to other research findings, this study indicated five design guidelines of cross-channel meal ordering service, to facilitate cross-channel service design application and future studies.
26
Hung, Chung-Liang, and 洪崇良. "A Study of the Effects among Wedding Surroundings, Meal Quality, Service Quality and Consumer Satisfaction." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/287gqf.
Анотація:
碩士朝陽科技大學
休閒事業管理系
106
For the time being of Banquet Marketing in Taiwan, Banquet Catering is booming for the hotel industry, owner will focus on any condition to demand themselves. No matter hardware, software service and food quality and so on, they work very hard to create good memory for the host and guest and catch the wedding business from the customer. The purpose of this study is Banquet Catering divide into three dimensions, including Banquet venue, food and service quality. The research participants satisfaction of wedding party. For the purpose of this study 1.To analysis owner offer wedding venue decoration and equipment of service quality different form customer satisfaction. 2. Research owner offer wedding venue decoration and equipment of service quality and satisfaction. 3. Research effect of wedding venue, food and service quality for the customer. The statistical results indicate that: 1.The respondents that wedding venue have more agreement on customer satisfaction. 2.The respondents that food quality have more agreement on customer satisfaction. 3.The respondents that service quality have more agreement on customer satisfaction. 4.The respondents that wedding venue, food and service quality have more agreement on customer satisfaction suggestion for research. The purpose of Suggest 1.To enrichment of wedding equipment. 2.To became mordernized concept of food quality. 3.To promote service quality, for the future reseracher the respondants are internal staff which know service quality of company, use personal research and deeply analysis. Key word : wedding venue, food quality, service quality, customer satisfaction
27
Chen, Chin-Wei, and 陳沁蔚. "The thinking and method of service design to improve the adoption process in the public animal shelter." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3766m5.
Анотація:
碩士國立臺灣科技大學
設計系
106
In recent yesrs stray animal issues has gained more attention in Taiwan.Government and private animal shelter promote adoption instead of buying actively. However, under the term of “on kill” policy, public animal shelters are faced being overflowed with stray animals, decreased quality accommodation, as well as some of adopter will return animal because it lacks of appropriate matching. Thus, the purpose of this study is to use the thinking and methods of service design to improve the adoption process by finding adopters and staffs difficulties and needs. Based on optimization of adoption process and experience to enhance the communication efficiency between the staff and the adopter thereby enhancing the adoption rate of the public animal shelter. In the adoption process, the study combines user experience research in order to get better insights from adopters and staffs. The study is divided into three stages. In the first “user experience research”, through observation understanding of the adopters in the animal shelter and their adoption experience in order to draw customer journey map. Then, this study interview stakeholders and 5 service gaps were identified from the observation and interview results. The second “user experience design” stages, according to 5 service gaps to proposed an adoption service design first version. And the first version of the design proposal as a stimulus brought into the workshop co-creation with staffs. Finally, the second version of adoption innovation service is proposed. The third “user experience testing” stages, the study to apply the statistics of the Kano model analysis the second edition. Then, the study invited public and staffs to fill out the questionnaire. Furthermore, the results of the survey further explore the requirements for adoption concept service provider and consumer as well as the implementation priorities for future recommendations for innovative adoption concepts. The findings of this study reveal: (1. Through user experience research, we can truly excavate the pain point and demand of service provider and consumer in customer's journey. (2. Think the service providers as consumer equally need to understand the pain point, through the co-creation which is motivated by external incentives to the staff to improve. (3. The method of service design includes customer jounery map, service blueprint, stakeholders, good penetration of different contact points, channels, service providers and consumers. (4. Innovation service design concepts through Kano model analysis can clearly differentiate service providers and consumers needs. Finally, based on the thinking of service design, this study proposes relevant suggestions for the adoption of public animal shelters in the future. Before adoption, it’s the preparation period for adopters, through different channels and the characteristics of the population can effective promote information content. In the meddile of adoption process is an experience for the adopter at the animal shelters, with multi-channel experience for the perfect visit, and through the real interactive ritual adoption procedures to achieve quality adoption. After adoption, the establishment of a convenient consultation channel to help the adopters and stray animals through the difficult time and adapted to each other.
28
Ju-Fang, Cheng, and 鄭如芳. "A Research on the Nutritional Status and on the Demand for Meal Service in the Community Elderly." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/40759839518377080992.
Анотація:
碩士亞洲大學
長期照護研究所
96
Background：Family care functions have gradually declined with the advent of the aging society and the rapid change of the family pattern. besides, the community service catering to the elderly is in great demand with the increasing population of the disabled elderly living alone. Through the catering services provided by community, the nutritional status, health and quality of life of the elderly can be improved. Objective：The purpose of this study is to understand the nutritional status of the elderly community, the demand for meal services, and the factors affecting feeding demands. Methods：Research methods include questionnaire surveys on five Care Positions of Caring Community including Nantou City, Tsaotun Township, Chushan Township, Mingcheun Village, and Chungliao Village for the elderly aged 65 or above. According to the elderly roster on the point of visiting and caring, 392 people are selected for the survey and some volunteers who visit regularly are commissioned to interview. There are 384 valid samples retrieved, achieving the retrieve rate of 98%. Results：The results show that 70% of respondents suppose that to provide meal service for the elderly by the community is required, 52% supposed that should be provided by the government, nearly 80% hope to have home deliveries, 50% hope to have everyday meal services, and 40% hope to have afternoon and evening meal services a day. Most of the respondents can accept the meal at about 30 NT dollars for breakfast, 50 NT dollars for lunch and dinner respectively. From the estimation of their nutritional status, the normal accounts for 54%, the moderate risk for 36% and the high risk for nearly 10%. The ratio of expecting to have meal services at once for ones in high risk is higher than that for those in the normal or moderate risk. It is found that feeding demands depend on religious beliefs, living conditions, living expenses, transportation, shopping convenience, and viewpoints on “Meal Service for the elderly” by the logic-regression analysis.
29
Liou, Bih-Wen, and 劉碧雯. "A Research of the Hospitalized Patients' Satisfaction of Subscribing Meal Service Quality:Example from a Medical Center in Taichung." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/63003535195314646051.
Анотація:
碩士臺中健康暨管理學院
國際企業研究所
93
Although hospitals are in the realm of nonprofit business, large-scale hospitals are quickly expanding, and the competition in the healthcare market is increasing.And in the intense medical service environment, patients’ satisfaction is one of hospital success or failure key aspects Only a high degree of customers’ satisfaction can create a group of constant customer; moreover, promotes a hospital’s competitive ability. As a result, a hospital takes the patterm “the service quality” as the management direction, then maintains the customer (patients) is the most important condition.This research’s goal is to discuss the degree of subscribing meal service quality satisfaction of hospitalized patients. This research uses the questionnaire survey, dating from 2,004 July 26 to August 16 as soon as to execute measures the way, the sample comes from a middle Taiwan medicine center. According to different research objects, I divide them into two communities: hospitalized patients who subscribe meals and hospitalized ii patients who do not subscribe meals. The total number of recycling effectively questionnairies is 396. The findings are: 1. Hospitalized patients make their priority by the following order: the hygienic security, the cooking skill and then the individual difference. 2. The satisfaction degree of hospital subscribing meal service quality of hospitalized patients: The feminine degree of satisfaction is higher than the male, also the common gynecology and obstetrics department and the parturient woman meal degree of satisfaction quite receives the high praise 3. The reasons for hospitalized patients to suscribe meal in hospital are: firstly the convenience request, and second is the demand of safe and heslth. 4. As for the reasons why hospitalized patients do not suscribe meals in hospital, they are: “do not like to be limitied the way they dine”, “outside the hospitals are many restaurants which provide many other dinning choices”,” the selectivity of hospital meals is very low”. Keywords：Hospital food、Satisfaction
30
Yin, Jian-Lin, and 尹健琳. "The Effects of Customer Script on Customer Participation and Service Experience Quality Base on the Script Theory－A Case of Meal Service Design in Journey Kaffe." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/dxs475.
Анотація:
碩士國立臺灣科技大學
設計研究所
104
The rise of experience economy has pushed enterprise to place more emphasis on service experience quality. To enhance the competitiveness of catering service industry, service design has been recognized as one of the vital tools for the enterprise to strengthen customer service experience. Although previous research argued the service delivery can be illustrated through the script theory for staff training, limited studies focused on how to adopt customer script to effectively enhance customer participation and service experience quality. Therefore, this study aims to bridge this gap by applying this theory. The research question of this thesis is whether and how customer script has an effect on customer participation and service experience quality. The case of JK coffee meal service design will be adopted as an example. This study is divided into three stages. The first stage is the exploration and definition stage. In this section, the whole meal service process of JK coffee is initially identified by observation method. Service blueprint is draw to show the pain points. Then, the customer script of meal service is defined by the retrospective self-measures method. We find there are 16 activities and 64 actions in the customer script of meal service. Thirdly, the script problems and the corresponding service problems were clarified by utilizing the critical incident technique (CIT) method. The second stage is the design and development stage. In this section, the core service value is firstly identified based on the outcome of interviews with different stakeholders. Then, we applied the focus group technique to classify crucial service problems, generate several meal service design concepts and visualize the better customer script’s PCN. The third stage is the delivery and assessment stage. In this section, different respondents from JK coffee were invited to assess the new meal service design. The relationship between customer script, customer participation and service experience quality is rated. Based on 120 valid questionnaires, this investigation indicates: 1) customer script has a positive effect on customer participation; 2) both customer script and customer participation have positive effects on service experience quality; 3) overall, customer script design can improve customer participation and service experience quality. In addition, based on the findings of investigation, this study proposed 3 guidelines of customer script design for the meal service.
31
Hung, Hsuan Lin, and 洪亘霖. "A Study of Passenger Satisfaction on Meal Quality and Food Service－A Case Study of Taiwan International Airlines Company." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/z93h78.
Анотація:
碩士輔仁大學
餐旅管理學系碩士班
100
This study examined the customers’ satisfaction of the quality and service quality of the meal served in the international flight, the difference between customers with the various backgrounds, the correlation among the satisfaction of Airlines meal and meal service, and the importance of meal service from flight attendants. There were 419 copies of effective questionnaires. The data were analyzed using descriptive statistics, One-way ANOVA, Pearson’s product-moment correlation coefficient and IPA analysis. The results were: 1. The customers’ satisfaction of Airlines meal quality: The result showed that customer’s most satisfied part is the quality of cold drink which includes alcoholic drinks and non-alcoholic drinks, the most unsatisfied part is the appetizer；However in the aspect of the shape, taste, temperature, and the serving size, the most satisfied part is the freshness, and the most unsatisfied part is the creativity. 2. The customers’ satisfaction of Airlines meal service quality: The result showed that customers emphasize the most parts which are the flight attendants’ cleanness while they were serving the services, consideration and patience, and the uniform/apron. But in fact, the customer’s most satisfied parts are flight attendants’ cleanness, the uniform/apron cleanness, and also that they are able to serve the meal correctly. 3. Customers with the various backgrounds toward the satisfaction of Airlines meal quality The result showed that various backgrounds toward the differences of the Airlines meal quality which include: First & Business Class customers’ satisfactions are higher than the Economy Class’s; The age above 51 years old, that is higher than the 21-30’s, 31-40’s, and 41-50’s; Customers who live in South of Taiwan, that is higher than those who live in the North, Middle, East and off shore island of Taiwan. 4. Customers with various backgrounds toward the emphasis and satisfaction of Airlines meal service quality: The result showed that there is no obvious difference for customers with various backgrounds in the importance of Airlines meal service quality; However, in the aspect of Responsiveness and Empathy of meal service, Males’ satisfaction is higher than females’; In the aspect of Reliability, Responsiveness, Assurance, and Empathy of the meal service , the Airlines member’s satisfaction is higher than non-members’; The customers whose job are farmers, fishers, and the field of wood, or livestock industry, that their satisfactions in the Empathy of meal service that are higher than the customers who work at the office/service industry; Customers who live in the South of Taiwan, that the meal service satisfactions of responsiveness and Empathy, which are higher than those who live in The North. 5. The correlation among Airlines Meal Quality , the emphasis and satisfaction of Meal Service Quality: The result showed that customers toward Airlines Meal Quality, the emphasis and satisfaction of Airlines Meal Service Quality, except the cabin equipment satisfaction versus the emphasis of meal service, other aspects show obvious correlations. 6. Using IPA to analyze customers’ emphasis and satisfactions toward Airlines Meals Service: From the IPA matrix, in regard to the flight attendants’ service, customers that emphasize and are satisfied most is the Tangibility of meal service; Emphasize most but are unsatisfied are the Responsiveness and Empathy of meal service; they emphasize less and also feel unsatisfied are the Reliability and Assuredness of meal service.
32
Huang, Yu-hao, and 黃昱豪. "The Effects of Customer Participation, Perceived Autonomy and Meal Service Quality on Customer Satisfaction– A study of Institutional Care." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/59532205067079348173.
Анотація:
碩士國立臺灣科技大學
設計研究所
101
Health care for old adults has become a central issue in many countries due to the rapidly aging population and the changing family structure. Especially, the demand for institutional care for old adults is constantly increasing. Thus, how to provide better health care services for old adults is a critical issue that many societies currently face. As we all know, a decent meal can not only provide people necessary nutrition, but also give a sense of pleasure. Previous studies have indicated that customer participation has the positive consequences of service quality and customer satisfaction. There is some evidence that perceived autonomy has the effect on customer satisfaction. Moreover, service quality also has a critical effect on customer satisfaction. Therefore, as an example of health care meal services for old adults, this study aimed to explore how the effects of customer participation, perceived autonomy and meal service quality on customer satisfaction. At the primary phase, the study first blueprinted the meal service processes of two long-term care facilities (Facility A: private-owned; Facility B, public-owned) in Taipei through the non-participant observation. Then, the study used a meal service questionnaire to investigate the current meal service quality of 80 older adults who live in long-term care facility (Facility A: 40; Facility B: 40). After conducting the service quality attribute importance-performance analysis, the study found that 4 primary attributes and 9 secondary attributes of hearth care meal services need to be improved. Furthermore, all of 13 attributes were classified into four different service gaps. To fill the service gaps, this study proposed two types of meal services: activity-driven design and system-driven design. At the secondary phase, as a pilot test, the study further examined 52 older adults who live in Facility A and found that the type of the system-driven design was more satisfied with the older adults than the type of the activity-driven design on the meal services. Moreover, the study conducted a survey with 32 older adults in Facility A to discover how various levels of customer participation and perceived autonomy can affect meal service quality and customer satisfaction. Finally, three main findings of the study are: 1) customer participation had an impact on customer satisfaction at a significant level; 2) one older adult with a higher level of participation was more satisfied than with a lower level of participation. Finally, it is hoped that the findings of this study could be treated as a reference for the development of meal service design of institutional care in the future.
33
(11197710), Nitjaree Maneerat. "Investigation of factors affecting consumers' perception and food safety risk of home meal kits." Thesis, 2021.
Анотація:
Two studies were conducted to investigate potential factors that affect consumers' perception towards home meal kits, and potential foodborne illness risks factors of home meal kits usage. In study 1, a cross-sectional data collection was performed by using an online, self-administrated questionnaire. The participants who were the adults residing in U.S. were asked to answer the survey using the Likert scales. Multiple linear regression and moderation analyses were conducted to determine the associations between variables. The differences between HMK users and non-users were assessed by an independent t-test.
In study 2, three studies were developed to investigate the risks factors, including the (1) analysis of the available food safety-related information and delivery protocol collected from the vendors’ websites, (2) examination of the actual commercial HMK shipments, and (3) examination of the temperature changes inside the insulated HMK packages held under the average summer temperatures over time. Potential risk factors retrieved from the three studies were analyzed and the suggested guidelines to control those risks were identified.
34
Hsiao, Wen-Fang, and 蕭雯方. "The Effects of Gamification Design on Perceived Interactivity, Flow Experience and Customer Satisfaction – Evidence from Mobile Meal Ordering Service (MMOS)." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/tmtmcg.
Анотація:
碩士國立臺灣科技大學
設計研究所
104
In recent years, more and more companies have increasingly invested in mobile services to foster better relationships with their customers. Mobile meal ordering services (MMOSs) allow the customer to pick up the meals without waiting with the benefits of speed. Past studies advocate that good perceived interactivity and flow expediencies can result in greater customer satisfaction. However, as for the MMOSs, very little research explores the relationship of perceived interactivity, flow experience and customer satisfaction focuses. Furthermore, applying gamification can not only make more playful experience for the customer, but also enhance customer experience and satisfaction. Taken as an example of the MMOSs, this study aims to examine the effects of gamification design on perceived interactivity, flow experience and customer satisfaction. In doing so, the study first explored customer experience of A company’s current MMOSs and created a customer journey map. Then, a survey was first conducted to investigate customer experience with the MMOSs. This study collected 80 questionnaires to establish validity of research instruments in perceived interactivity, flow experience and customer satisfaction for the MMOSs. By interviewing 9 heavy users of the MMOSs, this study excavated 22 motivational sources of using the MMOSs. Secondly, using focus group with 4 designers in doing concept development, this study generated 3 gamification design proposals for the MMOSs. Finally, based on the criteria of gamification design criteria during the MMOSs, 4 design experts invited selected the best proposal. After completing the prototype of the gamified MMOSs, this study collected a total of 100 valid questionnaires to uncover the effects of gamification design on perceived interactivity, flow experience and customer satisfaction. This study found that 1) perceived interactivity and flow experience are two keys factors that can effect customer satisfaction in the MMOSs, while flow experience is the main positive factor; 2) although gamification design doesn’t effect customer satisfaction directly, it can indirectly effect customer satisfaction through improving perceived interactivity and flow experience. Evnetually, this study proposed a gamification design process and 5 gamification design guidelines for the MMOSs.
35
Wang, Ying-Chieh, and 王映捷. "Current status of Congregate Meal Service for the Elderly and its Effectiveness for the Participants ---- using Taipei City as an Example." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d5xmzu.
Анотація:
碩士國立臺灣大學
健康政策與管理研究所
106
Background: In recent years, participation and service volume of congregate meal service have increased. However, few empirical studies have explored this topic. Thus, this study aims to investigate the current status of congregate meal service, and to understand the effectiveness of participation of congregate meal service and the associative factors. Method: This study is a cross-sectional study. Participants are the users and providers of congregate meal service sites. The data were collected through face to face interviews by using the self-developed structured questionnaire as a measuring tool. Multiple linear regression and Hierarchical Linear Models were performed to identify the factors associated with effectiveness of participation. Result: In terms of the providers, 74% adopt the mechanism of user charge, the charge varying from NT$20 to NT$50 per person/per meal. 89% the service days is within 3 days/per week. 77% provide meals without nutritionist''s suggestions. In terms of the users, they tend to be female, widows, live alone during the day, have less financial pressure, and on a general state of health. The average score of psychology and socialization dimensions is higher than the physiology dimensions. The scores of participation effectiveness for the users with high participation frequency is significantly higher than those with low frequency participation. Age and engaged time are also associated factors of participation effectiveness. Conclusion: Participation in congregate meal services is more inclined to satisfy psychological and social dimensions. The results indicates that participation frequency is associated with effectiveness of participation. However, lots of congregate meal service sites’ service days are within 3 days. To improve the flexibility of congregate meal service, the service days of congregate meal service should be considered. Keywords: congregate meal service, elderly, the effectiveness of participation, Hierarchical Linear Models
36
Chao, Hong-Han, and 趙虹涵. "Usability Study on the Information Displaying and Menu Styles of the Interface for the Combo Meal Restaurant’s Self-Service Ordering System." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/uax983.
Анотація:
碩士國立臺灣科技大學
設計系
106
As the advancement of science and technology, technological and digital management are introduced into the service industries. Multiple management systems were developed in the catering industry to optimize service processes, equipment systems and manpower shortages, then, the new generation business model "Unmanned restaurants" came across. The purpose of this search study is to operate the interface smoothly, and improve the user experience of checkout payment model in automated ordering system. It is hope to improve the self-service ordering system to enhance users’ satisfaction, and optimize the entire ordering service process. The end users may spend less time on operating the ordering process and meet their needs. This study conducts two phases of experiments through the study of the interface’s usability and user experience: (1) Pilot experiment: It is to conduct preliminarily research pertinent to the existing three self-service ordering system, and record the time, interview the users’ to understand the impact of the differences in functional interface on the users’ tasks. (2) Verification experiment: Based on the results from pilot experiment, the researcher proposed a sample panel layout design. The verification experiment was conducted via 2 (Menu Styles) x 3 (Information Displaying) two-factor experiment. There are two levels of menu style variable: (1) Fixed presentation; (2) Side hidden; There are three levels of information displaying variable: (1) the Gallery mode; (2) the List Menu mode; (3) the Card mode. The following results were generated from the study: (1) “User intuition” and “instructive flow” are two important factors on the interface design of the self-service ordering system. The experiments of the “Fixed presentation” is better than the “Side hidden”; (2) For the type of meal browsing, meal sorting menu switching, the time of ordering, and the Gallery mode information presentation are more acceptable to the subjects; (3) The interface with simple layers can evaluate usability and decrease the frustration.
37
TSAI, HSU CHUN, and 許俊才. "A Study on Aboriginal Service Delivery of Tribal（Community）Care- Cases of Home Care and Meal Delivery at Renai and Puli,Nantou-." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/91999173130620179906.
Анотація:
碩士國立暨南國際大學
社會政策與社會工作學系
89
Abstract The 921-earthquake in 1999 damaged the middle area of Taiwan severely, deepen the suffering conditions for the elderly and the disabled in the area, especially for the Aborigines who lived in the disaster area. By subsidy from the 921-Earthquake Reconstruction Funds, The Council of Aboriginal Affairs in the Executive Yuan（CAA） formulated the “program of home care & meal service for the elderly and the disabled in the aboriginal disaster area”. This program was a 5-years program and was executed at 5 sub-areas. The study object of this research was the program in Renai & Puli, which was executed by Puli Christian Hospital (PCH). For the role of supervisor at the PCH’s program, the researcher used the action research method on this research. The chief aim of this research was to understand the operational process & affections of this program. Besides, this research also concludes the advantages & limits for the service by the aboriginal worker. According to the data, the chief resistance of program is: the uncertainty of the policy, political involvement, client’s live-style and the ethic of home care. In contrast, the assistance is: the leader’s professional training and experience about social work, the aboriginal social workers, and the adviser on this program. There are some advantages for the work of aboriginal social workers, for example, language, culture & closer. On the other hand, the aboriginal social workers also have limitment in professional, relationship, party, religion. This study also find that the tribal care was apples appropriately on the aboriginal tribal. Tribal care could provide the service to the people who needs care, it also offer the job opportunity for the jobless at tribal. Finally, we are expecting the tribal care model could be push forward to other different aboriginal society, and we look after different cultural and livelihood, and fit in different needs.
38
TSAI, MIN-HUI, and 蔡閔惠. "The Study on Improving the Service Quality of Shelter Workshops Using Six Sigma – Taking the Sheltered Workshop of Intelligent Disable for Creative Cuisine as Example." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/m29a2h.
Анотація:
碩士高苑科技大學
經營管理研究所
101
After passing the amendment of people with disabilities rights protection act in 2007, it explicitly defined that the sheltered workshop is the place providing protective employment services. Being a profit-seeking enterprise, it is not easy for the social welfare groups to consider both of providing products and services as well as the operation and marketing of sheltered workshops at the same time. Without professional management knowledge and marketing talents, the operation of sheltered workshops faces difficulties on both operation and service. Therefore, the study designs the service quality questionnaire aiming at sheltered workshop of intelligent disables running food and beverages businesses through PZB service quality model to analyze the Key Performance Index (KPI), followed improve the project service quality aiming at the KPI of creative restaurant of intelligent disables by using six sigma improvement steps. The results show: the intelligent disables working at sheltered workshop are relatively unable to satisfy customers in term of all measurements of service quality due to their lower learning, application and implementation abilities. With KPI analysis, there are 7 service quality (KPI<1) need to be improved, which shows that the service quality of creative restaurant of intelligent disables is actually plenty room for improvement. After implementing six sigma DMAIC improvement steps on “the speed of cooking and serving time”, “service people may actively provide various services to customers” such two projects, “the speed of cooking and serving time” had been decreased from 48.06 minutes to 29.4 minutes, which was 18.6 minutes waiting time reduced totally. In addition, the chef also reduces the waste of ingredients from more precise cooking process. It is estimated that 220,000 NT (new Taiwan) dollars could be saved every year. After the service people could actively provide various services to customers, the intelligent disabled waiters/waitresses are more consistent and professional in term of taking and actions. The satisfaction of customer after meal increased, and it is estimated that additional 570,000 dollars could be earned from patronage and return rate of customers every year. Such two improvement projects will bring 790,000 NT dollars benefit to the enterprisers. It is sufficient to prove that six sigma has its application value on sheltered workshop of creative restaurant for intelligent disables. If different improvement projects could be introduced continuously and controlled or corrected constantly, the sheltered workshop of creative restaurant for intelligent disables will still have advantages in such competitive market.
39
HUANG, YANG-CHIN, and 黃揚欽. "Using the Service-dominant Logic to Explore Value Co-Creation in the Group Meal Industry: A Case of the M Company’s Staff Cafeteria." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/3xb293.
Анотація:
碩士國立高雄餐旅大學
餐旅管理研究所在職專班
104
The scale of Taiwan electronic processing industry is huge, and their staff meals serving relies on group meals providers. However, diet patterns gradually transform to health orientation as times changed, and changing business model is necessary to the traditional group meal providers. Despite quite a number of the literatures probing group meal were documented in the past, but most of them investigated customer satisfaction and costs. The Service-Dominant Logic: S-D Logic is still lacking, especially the research focusing on actor, service system, resource, collaboration. The research is intended to make up the gap in the literatures to present ideas different to the traditional points on group meals serving market. Therefore, I regard the three roles of the professional group meals provider (profit company), the supplier (S company), the customer (M company staff restaurant) as three service systems per Single Case Method from Qualitative Research, collecting data through interview, analyzing data and validating through interpretive research and triangulation along with. This study expects to figure out the successful key elements of Taiwan group meals market operation, the value creating as it means. The research analyzed group meals and found that Taiwan group meals market is limited within the industry in the area and usually in the development of a block or scattered. Therefore, it is recommended that the group meal providers should start business based on the concept of service-dominant logic, to make good use of supply chain resources and thus build the cooperative and interactive relationship, to demonstrate the goal of value creating through activities. Group meals providers need to increase operational resources and interact with customers to produce common value proposition to achieve value creating. We hereby suggest group meals market to make market bigger through resource sharing alliance, and then serve customers, the value co-creator. Value proposition submitted by customers’ feedbacks to suppliers at the same time to crossover co-creation. Therefore, the value circle of co-production could echo demands mutually, and could keep competitiveness in the harsh environment nowadays.
40
Lin, Tsaiyu, and 林彩瑜. "Using TRIZ and KANO Method to Improve the Strategic Service Innovation of Box Lunch Chainstore-Taking the Super Meal Box Lunch for Example." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/93748158839963044120.
Анотація:
碩士育達商業科技大學
企業管理所
100
Box lunches are an indispensable part of people's everyday diet throughout much of Asia today. But box lunches have a huge market and booming sales, there are currently very few large box lunch chain restaurants operating in multiple area. Taking the Taiwan's market as an example, apart from the Chishang Rice box lunch chain—which has roughly 100 stores—other ready-made box lunch chain brands have failed to expand their scale of operations. There is certainly room in this huge but largely untapped market for further exploration of possible opportunities. The prior goal of this study is to provide box lunch chains with an innovative business model aimed at enhancing service quality and expanding scale of operations. The example of the Chaoji Dapai Box Lunch chain reveals some of the characteristics of the chain box lunch restaurant industry and the problems currently encountered by this chain. A review of the literature is employed to find key elements of quality improvement in service industries, and the TRIZ (Theoria Resheneyva Isobretatelskehuh Zadach) tool used to find principles for enhanceing service quality of box lunch chain store service quality.Applying focus grouping interviews and Kano to produce a questionnaire, and a questionnaire survey used to establish a TRIZ service quality improvement contradiction matrix listing principles connected with the brand that urgently require improvement. These principles are then converted to an effective improvement plan, and experimental improvements made; the results are used to find an innovative service model for chain box lunch restaurants.
41
Wang, YuXiang, and 王煜翔. "The study of food and service quality on consumer satisfaction for group meal industry－case of central kitchen and school self-sustaining kitchen." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/76064142608640405358.
Анотація:
碩士醒吾技術學院
全球運籌管理研究所
100
Taiwan government has put much efforts on improving the quality and safety of meals in all schools to ensure the students’ health and well-being. The quality of food and services are key to the customer satisfaction for group meal industry. The subjects of this study include the providers of group meals,the students and faculties in the junior and senior high schools in New Taipei City, Taoyuan County, and Taoyuan City who eat school lunches. Samples are collected via questionnaires, and are analyzed by SPSS12.0. ANOVA and t test are used to show whether customer satisfaction are significantly affected by the locations that provide meals and the occupations of the customers. Regression analysis, on the other hand, shows that whether the quality of food and services causes significant effects on customer satisfaction. With 500 questionnaires issued and 496 collected, the response rate reaches 99.2%. The number of valid questionnaires is 477 (19 ones are invalid due to multiple submission and incompletion), which means the effective response rate is 95.4%. The result of statistical analysis are as follows:（1) the way that a school self-sustaining kitchen and a central kitchen provides meals can cause significant effect on customer satisfaction;（2) different occupations do affect customer satisfaction significantly;（3) the quality of food is crucial to customer satisfaction;（4) the services makes strong impact on customer satisfaction; and（5) both the quality of school meals and the services are main concerns in terms of customer satisfaction but the food quality and service quality in contrast, more significant impact on food quality. This study is to give group meal providers a direction while making their company policies; and hopefully to become a reference material for educational institutes to arrange school meals.
42
Spillman, Rene. "Evaluating a nutrition education programme for food service assistants in pre-schools in the Vaal Region." Thesis, 2010. http://hdl.handle.net/10352/252.
Анотація:
Thesis (M. Tech. - Food Service Management, Dept. of Hospitality, Tourism and PR management)--Vaal University of TechnologyMalnutrition amongst pre-school children age two-to-five-years is a growing world-wide concern. This is mainly due to poverty, diseases and inadequate dietary intake. Malnourished children are also a problem in South Africa. Pre-schools play an important role in the prevention of malnutrition because most young children consume about two thirds of their food and therefore their daily nutritional intake at the pre-schools. There are various factors that affect a child's nutrition in pre-schools, such as food choices, meal plans, the environment and the nutritional knowledge of the caregivers. Pre-schools can only fulfill this responsibility through the proper nutritional knowledge and training. The nutritional education and knowledge of food service assistants/caregivers are very important, because they compile the meal plans and menus for pre-schools. The objectives of this study were to evaluate a Nutrition Education Programme (NEP) to address the lack of nutritional knowledge of service assistants/caregivers who plan the menus in pre-schools in terms of existing menu content and food choices required for children between two to five years of age and by using the existing menus and food choices applied to make recommendations for nutritional skills training. Also in terms of basic nutrition, health and safety, to recommend more appropriate alternatives acceptable to children between two to five years of age. Lastly to integrate recommendations for nutritional skill training with regard to the alternative meal plan, eating habits and food choices for the menu through a NEP that would be implemented and evaluated. The study design was a combination of an exploratory and quantitative-descriptive research design in the form of a survey. A pilot study was used mainly to test the nutrition knowledge questionnaires for content validity. The study population of this research project was randomly selected pre-schools chosen from the Eatonside informal settlement. Procedures for data gathering and the different methods used for data analysis were divided into four phases. Descriptive statistics were used to determine the percentage of pre-schools who answered the questions correctly for selected nutrition knowledge, portion sizes questions and menu planning, as well as food safety and health. Paired t-tests were carried out to measure the statistically significant difference (pS0.05) before and after the implementation of the NEP. The results of the t-test indicate that only nine of the questions in the post-test questionnaire showed a confidence interval of the difference. There is statistical significance in these questions through either increase or decrease. It can be concluded that the Nutrition Education Programme (NEP) was successful, but that more training is needed due to the limitations experienced. The menu analysis tested the respondent's menus in terms of the average daily nutrient intake level given to the pre-school children. The data of the pre- and post-test menus were then compared to EAR in order to determine any change in the menus nutritional values after the NEP was completed. The results showed that there were differences in the post-test results that both decreased and increased.
43
Wang, Yu-hsiang, and 王昱翔. "A Study on the Quality Satisfaction of Private Group-Meal Lunch Service in Senior High School-Case Study of X Senior High School in Taiching." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/2h5576.
Анотація:
碩士朝陽科技大學
財務金融系
105
The purpose of this study is to find out the relationship between the quality of service and the overall satisfaction of school students in different groups, and to conduct a survey on the overall the satisfaction level. The difference between the quality and overall satisfaction of group lunch service is analyzed, and the influence of the factors including grade, sex, accommodation, family economic source, the career of family economic source and pocket money on the service quality of group meal companies is analyzed. This study was conducted based on the five dimensions of the SERVQUAL service quality table and the practical aspects of the group meal lunch were included in the study. The five dimensions of the quality of the research service were as follows: 1. Reliability: The sanitation of the central kitchen level; 2. Administrative management level; 3. Guarantee: Food design management level; 4. Caring: Lunch life education level; 5, Responsiveness: Delivery service level. Each level contains eight options, with a total of 40 questions. The survey benchmark of the satisfaction lies in students’ overall level of feelings for the school group meal lunch service quality. The results showed that: 1. What the high school students were most satisfied with the quality of lunch at the school is "To play music or news during lunch break" while what they were dissatisfied about was "the way to cook meals for group meals". 2. There was a significant difference in the degree of satisfaction between the different demographic variables and the "grade" and "pocket money situation", and the first-grade students showed more significant difference than the second and third grade students. Keyword: school lunch, private Group-Meal Lunch, service quality, degree of satisfaction
44
Huang, Yan-Zhong, and 黃彥中. "The Research of Service Quality and Store Image of Retailing on Consumer Purchasing Decision-Example of Takeout Ready to Eat Meal in Chinese New Year Feast." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/86166187785518616229.
Анотація:
碩士輔仁大學
餐旅管理學系碩士班
94
In recently, the sale of the takeout Chinese lunar year feast grows gradually up.There are three kinds of channels about the sale of the takeout Chinese lunar year feast at present. This study wanted to know whether the service quality and store image of the different channels affect the purchasing behavior of the takeout Chinese lunar year feast. The samples of this study were from Taipei County and City. The questionnaires were sent 600 people for survey 476 responses were valid data. The research results as follows: 1.The demographical variables affect the service quality and store image. 2.The service quality and the store image are correlation. 3.The demographical variables affect the purchasing intension, purchasing amount and the choice of the purchasing channel. 4.The service quality and the store image affect the purchasing amount and the channel choice. 5.The views of consumer about the different channel as follows: a.The merchandise stores should strengthen the visibility of the service quality; should strengthen the product characteristic of the store image. b.The supermarket should strengthen the guarantee of the service quality.In the viewpoint of store image, it should strengthen the product characteristic in the store image. c.The convenient stores should strengthen the visibility of the service quality; should focus on the product characteristic of the store image.
45
Fortin, Claudie-Anne. "Attentes et motivations des jeunes relativement aux services alimentaires de la Commission scolaire de Montréal." Thèse, 2017. http://hdl.handle.net/1866/19419.
Анотація:
Problématique: L’obésité infantile est en augmentation partout en occident. La qualité nutritionnelle de l’alimentation des jeunes Canadiens et Québécois est à améliorer. D’après les modèles écologiques, l’environnement alimentaire scolaire figure parmi les déterminants environnementaux de l’alimentation, celui-ci considéré comme étant un milieu prometteur pour des interventions visant à augmenter la consommation de fruits et légumes. La politique- cadre pour une saine alimentation et un mode de vie physiquement active, créée en 2008, est intégrée en 2011 aux services alimentaires scolaires de la Commission scolaire de Montréal (CSDM). Cependant, ses effets ont été peu mesurés.
Objectif: L’objectif général est d’analyser les attentes et les motivations alimentaires des élèves du primaire et du secondaire à l’égard des services alimentaires de la CSDM.
Méthodologie: En 2014, un sondage électronique rempli par des élèves du primaire et du secondaire de la CSDM intégrait une question ouverte portant sur les aliments attendus au secondaire. S’adressant uniquement aux élèves du secondaire, une question abordait leur(s) motivation(s) à utiliser leur service alimentaire. Suivant une approche inductive, deux grilles de codification furent développées pour l’analyse des données.
Résultats : Au total, 1253 jeunes du primaire issus de 65 écoles et 2613 jeunes du secondaire issus de 27 écoles ont complété la question sur leurs attentes. Si une majorité des jeunes a nommé des aliments spécifiques, plusieurs ont aussi précisé leurs réponses avec des éléments suggérant des motivations alimentaires sous-jacentes tels les marques commerciales, la santé, la fraicheur, la variété, le goût, la composition des aliments et le prix. Au total, 2518 jeunes du secondaire ont répondu à la question sur leur motivation à l’utilisation des services. L’offre de certains aliments les motiverait (53%) mais aussi des conditions liées à l’environnement physique (15%) ou social (12%).
Discussion : Les jeunes du primaire se démarquent par leurs attentes pour des aliments compatibles avec la politique alimentaire scolaire. Par ailleurs, les jeunes du secondaire recherchent davantage des aliments riches en gras, sucre et sel. Les jeunes du primaire et du secondaire indiquent rechercher des fruits et légumes dans les services alimentaires. Les données probantes sur l’impact d’interventions scolaires misant sur la disponibilité des fruits et légumes rapportent des effets favorables sur les apports alimentaires, ainsi ce type d’intervention aurait de bonnes chances d’avoir un impact positif au Québec. Les dimensions liées à la variété de l’offre alimentaire et aux environnements de services méritent aussi plus d’attention.
Conclusion: Les résultats obtenus permettent de mieux identifier les attentes et les motivations alimentaires des jeunes du primaire et du secondaire. Cela pourra permettre à la CSDM d’orienter ses prochaines actions dans la gestion de l’offre dans leurs services alimentaires.Introduction: Childhood obesity is increasing throughout the Western world. The diets of young Canadians and Quebeckers are lacking in nutritional quality. According to the ecological concept of Story et al. (2002), school food services are an environmental factor affecting food intake. The school lunchroom is a promising place to work on increasing consumption of fruits and vegetables. In 2011, the Commission scolaire de Montréal (CSDM), a school board in Montreal, integrated into its school meal services a policy framework created in 2008 for a healthy diet and a physically active lifestyle, the effects of which have yet to be measured. Objective: To analyze the expectations and motivations of elementary and high school students regarding the food offering from CSDM’s school meal services. Method: In 2014, CSDM elementary and high school students completed an online survey with an open-ended question on their expectations of the food offering in high schools. In another question, high school students only were asked to share their motivation(s) for using their school’s meal service. The researchers developed two coding grids. Frequencies were obtained with SPSS statistical software (version 21.0, SPSS Inc., Chicago, Illinois). Results: 1,253 elementary school students from 65 schools and 2,613 high school students from 27 schools answered questions on their expectations of meal services. While most answers were about specific foods, some contained underlying food motivations, such as trademarks, health, freshness, variety, taste, ingredients and price. In total, 2,518 high school students answered the question about their motivation for using their school’s meal service. The food offering was a motivation for some (53%), but students also cited the conditions related to physical (15%) or social environment (12%). Discussion: Elementary school students are different in that their expectations of the food offering are compatible with the current school food policy. High school students are more drawn to foods that are high in fat, sugar and salt. Both elementary school and high school students expect fruits and vegetables in high school meal services. Literature shows that interventions focusing on fruit and vegetable availability have been successful. An intervention targeting fruit and vegetable availability could have a positive effect on children and youth’s fruit and vegetable intake. Further analysis of dimensions related to variety and meal service environments is also warranted. Conclusion: The results make it possible to more clearly identify the expectations and motivations of elementary and high school students. The CSDM can use this information to guide its future actions in managing the food offering in schools.
46
Pouchová, Lucie. "Osoby bez přístřeší s opakovaným návratem do sociálních služeb." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-306538.
Анотація:
This thesis concerns repeated returns of homeless people to social services. The theoretical part focuses on the description and the problem areas of homeless people, cultural-historical development of homelessness in Czech lands - defines the term of social services and discusses the model of work with the target group in Poland. At the end of the theoretical part a Center for homeless people the Bohuslav Bures social services center (BBSSC) Salvation Army is presented, in this way methods of work with the target group are demonstrated, the way of keeping documentation is described and the analysis of the shelter home relevant to the theme of the work are publicized. The research carried out in the practical part looks for factors which have caused the return of the former users of social services. For the purposes of the work the phenomenon of returning is studied in persons, who in the period of 2007 - April 2012 used a shelter home in BBSSC in Salvation Army, left for commercial housing and after their departure they come back to BBSSC within one year as candidates for a social service. In order to find this information semi- standardized interviews were held and analysis of the data was carried out (a study of documentation of personal files). This work finds out the factors which might have...
47
Austen, Tyrone. "A homelessness report card for Victoria, British Columbia: establishing the process and baseline measures to enable annual homelessness reporting." Thesis, 2010. http://hdl.handle.net/1828/2940.
Анотація:
Systems-level homelessness report cards are an intricate part of managing and resolving homelessness within a community. Homelessness report cards can be used to both educate communities around the complexities of homelessness and capture pertinent data required to formulate evidence-based strategies towards ending (rather than managing) homelessness. The process of developing and implementing homelessness report cards can be fraught with challenges relating to: limited resources; fragmented information; and political roadblocks. To help reduce the potential of these roadblocks, a system-level Homelessness Outcome Reporting Normative framework (the “HORN Framework”) was developed. The HORN Framework is based on a literature review and synthesis of the best-practice, systems-level homelessness report card development and implementation methods. The framework was then tested in a case study with the Greater Victoria Coalition to End Homelessness (GVCEH), through the creation of their 2010 Greater Victoria Homelessness Report Card. The framework and case study results are presented in this thesis.