Search results for: Café

Authors: Myunghoun Jang

Abstract:

A survey of small-size contractors in Jeju was conducted to investigate college graduate's computer-aided design (CAD) competence. Most of small-size contractors use CAD software to review and update drawings submitted from an architect. This research analyzed the curriculum of the architectural engineering in several national universities. The CAD classes have 4 or 6 hours per week and use AutoCAD primarily. This paper proposes that a CAD class needs 6 hours per week, 2D drawing is the main theme in the curriculum, and exercises to make 3D models are also included in the CAD class. An improved method, for example Internet cafe and real time feedbacks using smartphones, to evaluate the reports and exercise results is necessary.

Keywords: Computer-aided design, CAD education, education improvement, small-size contractor.

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Authors: Tsung-Hsien Yu, Ya-Hsuan Chou, Ming-Wei Chen, Chi-Ming Chen, Yi-Hsuan Li

Abstract:

Observations and long-term trends indicate that climate change impacts would be significant and affects Taiwan directly and severely. Taiwan engages not only in mitigation, but also in adaptation. However, there are cognitive gaps on adaptation between government and populace. Besides, a vision of zero-carbon and renewable energy 100% will be adopted in future. Therefore, the objectives of this article are to 1) hold a National Forum for knowing differences between the strategies of zero-carbon and renewable energy 100% and cognitions of general populace, and 2) plan a clear roadmap for the vision, strategy, and measures. In this forum, we set 5 group topics, 5 presumed themes, and issues mentioned review for concluding the critical issues. Finally, there are 4 strategies and 14 critical issues which correlate with the vision and strategy of government and the cognition of the general populace.

Keywords: Cognitive gap, world café, renewable energy, zero-carbon.

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Authors: Pongsiri K.

Abstract:

This research aimed to study the market feasibility for new brand coffee house, the case study of Thailand.. This study is a mixed methods research combining quantitative research and the qualitative research. Primary data 350 sets of questionnaires were distributed, and the high quality completed questionnaires of 320 sets returned. Research samples are identified as customers’ of Hi-end department stores in Thailand. The sources of secondary data were critical selected from highly reliable sources, both from public and private sectors. The results were used to classify the customer group into two main groups, the younger than 25 and the older than 25years old. Results of the younger group, are give priority to the dimension of coffee house and its services dimension more than others, then branding dimension and the product dimension respectively. On the other hand, the older group give the difference result as they rate the important of the branding, coffee house and its services, then the product respectively. Coffee consuming is not just the trend but it has become part of people lifestyle. And the new cultures also created by the wise businessman. Coffee was long produced and consumed in Thailand. But it is surprisingly the hi-end brand coffee houses in Thai market are mostly imported brands. The café business possibility for Thai brand coffee house in Thai market were discussed in the paper.

Keywords: Coffee House, Café, Coffee Consuming and new entry branding, market feasibility

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Authors: Yamini Raju, Parminder S. Kang, Adam Moroz, Ross Clement, Ashley Hopwell, Alistair Duffy

Abstract:

Accurate forecasting of fresh produce demand is one the challenges faced by Small Medium Enterprise (SME) wholesalers. This paper is an attempt to understand the cause for the high level of variability such as weather, holidays etc., in demand of SME wholesalers. Therefore, understanding the significance of unidentified factors may improve the forecasting accuracy. This paper presents the current literature on the factors used to predict demand and the existing forecasting techniques of short shelf life products. It then investigates a variety of internal and external possible factors, some of which is not used by other researchers in the demand prediction process. The results presented in this paper are further analysed using a number of techniques to minimize noise in the data. For the analysis past sales data (January 2009 to May 2014) from a UK based SME wholesaler is used and the results presented are limited to product ‘Milk’ focused on café’s in derby. The correlation analysis is done to check the dependencies of variability factor on the actual demand. Further PCA analysis is done to understand the significance of factors identified using correlation. The PCA results suggest that the cloud cover, weather summary and temperature are the most significant factors that can be used in forecasting the demand. The correlation of the above three factors increased relative to monthly and becomes more stable compared to the weekly and daily demand.

Keywords: Demand Forecasting, Deteriorating Products, Food Wholesalers, Principal Component Analysis and Variability Factors.

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