• International Journal of Quality Innovation
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• 제4권1호
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• pp.175-190
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• 2003

This paper discusses the determinants of green practices and incorporates some empirical findings from a recent study in the petrochemical sector in the Republic of Trinidad and Tobago. The study was comprised of a survey and follow-up interviews with senior executives who participated in the survey. Of fourteen companies involved, the findings affirmed that the investigation of accidents, provision of an emergency response, employee training, decreasing the production of wastes, and pre-treating wastes before disposal should be stressed. Government requirement, the economic reasons and public pressures were the driving forces of green practices. The five most important determinants identified include performance evaluation, financial justification, impacts on company, management leadership and operations integration. Implementing environmental management systems as a feasible approach to green practices in the petrochemical sector was explored. The findings provide guidance that helps organisations to accommodate the determinants of green practices into achieving sustainable environmental goals.

• International Journal of Quality Innovation
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• 제9권1호
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• International Journal of Quality Innovation
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• 제4권2호
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• pp.123-144
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• 2003

The trend towards employee involvement (EI) has redefined the employer-employee relationship and, for many organizations, has brought about a fundamental change in organizational performance. This paper begins with a review of EI concepts and typologies. It goes on to elaborate need for the adoption of EI practices and discuss the factors affecting the adoption. The main theme of the quality management (QM) literature will then be presented addressing its concepts, principles and elements. Drawing on the theoretical and practitioners' perspectives, the paper also discusses the significance of integrating EI/QM practices to sustain organizational performance improvement.

• International Journal of Quality Innovation
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• 제7권3호
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• pp.70-81
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• 2006

An Integrated Outage Management System (IOMS) is a utility owned, centralized information system. Using the Supervisory Control And Data Acquisition (SCADA) methodology, the IOMS integrates different databases and components of outage management systems to improve the quality of service of electrical power to customers. This paper describes the development of an IOMS and its related utility functionality. The design considerations, salient features, component integration, functional aspects, and implementation issues of the IOMS are discussed. Evidence shows that the IOMS implementation would result in improving the overall quality of electric power supply and effective outage management significantly.

• International Journal of Quality Innovation
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• 제6권1호
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• pp.43-57
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• 2005

Action learning motivates students to solve open-ended problems by 'developing skills through doing'. This paper reviews the concept of action learning and discusses the adoption of action learning approach to teach operations management at universities. It presents the design and delivery of an action-learning course at City University of Hong Kong. The course incorporates classroom lectures, tutorials and an action-learning workshop. The experience gained proves that action learning facilitates student participation and teamwork and provides a venue of accelerating learning where enables students to handle dynamic problem situations more effectively. The paper concludes that adopting action-learning approach can help lecturers to enhance quality teaching in operations management courses, and provide an alternate means of effective paradigm other than traditional classroom teaching and/or computer-based training at universities.

• International Journal of Quality Innovation
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• 제3권2호
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• pp.57-73
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• 2002

Recent interests in total quality management (TQM) and business excellence (BE) had been fuelled with a range of national and regional awards. These awards are being increasingly used by organisations as part of the business improvement process and strategic benchmarking. This paper reviews the concepts and approaches of performance measurement (PM) and discusses the integration of PM with the TQM and BE philosophies. A TQM-BE-PM framework with a set of self-assessment checklists was developed. In order to complement the literature base with empirical evidence, an industry survey was conducted and a trial implementation of the framework was carried out in a leading manufacturing firm in Hong Kong. The self-assessment performance data of the fm was evaluated and then benchmarked with the industry averages obtained from the survey. This paper presents the empirical findings and discusses the applicability of the framework in measuring and benchmarking organisational performance toward continual improvement.

• Journal of Communications and Networks
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• 제18권3호
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• pp.513-522
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• 2016

We propose a mechanism for monitoring load in quality of service (QoS)-enabled wireless networks and show how it can be used for network management as well as for dynamic pricing. Mobile network traffic, especially video, has grown exponentially over the last few years and it is anticipated that this trend will continue into the future. Driving factors include the availability of new affordable, smart devices, such as smart-phones and tablets, together with the expectation of high quality user experience for video as one would obtain at home. Although new technologies such as long term evolution (LTE) are expected to help satisfy this demand, the fact is that several other mechanisms will be needed to manage overload and congestion in the network. Therefore, the efficient management of the expected huge data traffic demands is critical if operators are to maintain acceptable service quality while making a profit. In the current work, we address this issue by first investigating how the network load can be accurately monitored and then we show how this load metric can then be used to provide creative pricing plans. In addition, we describe its applications to features like traffic offloading and user satisfaction tracking.

• 한국수산과학회지
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• 제31권5호
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• pp.685-694
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• 1998

To evaluate the water quality characteristic after construction of Keum river estuary barrage, water quality analysis were conducted on August October in 1995 and January, May in 1996 respectively. The results were summarized as follows. The concentrations of COD were in the range of 1.01~5.10 (mean 2.50)mg/$\ell$ for surface water and 0.51$\~$6.68 (1.88)mg/$\ell$ for bottom water. The concentrations of dissolved inorganic nitrogen (DIN) were in the range of 1.26$\~$105.91 (29.66)$\mu$g-at/$\ell$ for surface water and 1.42$\~$68.38 (19.12)$\mu$g-at/$\ell$ for bottom water. The concentrations of phosphate phosphorus were in the range of ND$\~$0.99 (0.34)$\mu$g-at/$\ell$ for surface water and 0.17$\~$1.04 (0.49)$\mu$g-at/$\ell$ for bottom water. The nitrogen ratio to the phosphorus were as high as 3.5$\~$849.5 (146.5). Therefore, Phosphate phosphorus was playing an important role in phytoplankton growth as limiting factor in Keum river estuary. The correlation coefficient of salinity and DIN according to COD was shown to -0.757 and -0.874 respectivity. Mean values of eutrophicaton indies were calculated to 9.7, 7.2 for surface and bottom water, these values were exceeding 1, the value of eutrophication criteria. Especially station 1$\~$3 were shown over 10 as eutrophication indices. Therefore, Keum river estuary could be evaluate to possibility area for breakout of red tides.

• 한국식생활문화학회지
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• 제17권2호
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• 자원환경지질
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• 제33권3호
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• pp.181-193
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• 2000

This study was undertaken to evaluate the drinking water quality based on physicochemical properties and chemical compositions of the supply water in the Daedeok Campus, and to verify the analytical reliabilities of ICP-MS and IC equipped in the Central Research Facilities at Chungnam National University , Korea. The supply water belongs to $Ca^{2+}-({HCO_3}^-+{SO_4}^{2-})$type, whereas the original water from the Daecheong lake belongs to $(Ca^{2+}-(Mg^{2+})-{HCO_3}^-$ type. Generally, temperature (14.1$^{\circ}C$), pH (6.95), Eh (0 mV), electrical conductivity (117${\mu}$S/cm) and TDS (86.975mg/l) of supply water were higher than those of original lake water . Results using WATEQ4F revealed that potentially toxic ions of the supply water might exist mainly as free metals ($M^{2+}$) and a small amount as ${CO_3}^{2-}$ and $OH^-$ complexes. Also, the water composition belongs to the kaolinite field. Calculated average enrichment indies of the supply water normalized to lake water for anions, mamor cations, toxic cations and total ions are 1.05 , 1.56, 13.05 and 1.17 , respectively. Those values of the ground water in the Daedeok Campus showed 1.71, 4.78, 5.71 and 2.49 , respectively. However , contents of all constituents of these water are within the drinking water standard. All samples were filtered before the chemical analysis. Pale yellow or yellowish brown colored materials of colloidal particles coated the filter paper to thickness of 0.02 to 0.2mm. these are mainly Fe-Cy-Zn compounds with traces of Ni and Pb, the net weights of which compounds range from 0.01to 3.20mg/l. Most elements did not show any conceivable filtering effect of Cu, Fe and Zn. Especially, mean concentration of total Fe decreased considerably from 168.52${\mu}g$/lto 42.58${\mu}g$/l by filtering .