Search results for: Banyan%20networks

Authors: Ghanshyam Singh, Tirtha Pratim Bhattacharjee, R. P. Yadav, V. Janyani

Abstract:

Banyan networks are really attractive for serving as the optical switching architectures due to their unique properties of small depth and absolute signal loss uniformity. The fact has been established that the limitations of blocking nature and the nonavailability of proper connections due to non-rearrangeable property can be easily ruled out using electro-optic MZI switches as basic switching elements. Combination of the horizontal expansion and vertical stacking of optical banyan networks is an appropriate scheme for constructing non-blocking banyan-based optical switching networks. The interconnected banyan switching fabrics (IBSF) have been considered and analyzed to best serve the purpose of optical switching with electro-optic MZI basic elements. The cross/bar state interchange for the switches has been facilitated by appropriate voltage switching or the by the switching of operating wavelength. The paper is dedicated to the modification of the basic switching element being used as well as the architecture of the switching network.

Keywords: MZI switch, Banyan network, Reconfigurable switches.

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Authors: Mohammad Ali Jabraeil Jamali, Ahmad Khademzadeh, Hasan Asil, Amir Asil

Abstract:

This method decrease usage power (expenditure) in networks on chips (NOC). This method data coding for data transferring in order to reduces expenditure. This method uses data compression reduces the size. Expenditure calculation in NOC occurs inside of NOC based on grown models and transitive activities in entry ports. The goal of simulating is to weigh expenditure for encoding, decoding and compressing in Baseline networks and reduction of switches in this type of networks. KeywordsNetworks on chip, Compression, Encoding, Baseline networks, Banyan networks.

Keywords: Networks on chip, Compression, Encoding, Baseline networks, Banyan networks

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Authors: Thanasit Suksutdhi

Abstract:

This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for getting the information on the sequences and method of services. There were three parts of modified questionnaires to measure service quality and guest’s satisfaction including service facilities, attentiveness, responsibility, reliability, and circumspection. This study used sample random sampling to derive subjects with the return rate of the questionnaires was 70% or 280. Data were analyzed by SPSS to find arithmetic mean, SD, percentage, and comparison by t-test and One-way ANOVA. The results revealed that the service quality of the three hotels were in the international level which could create high satisfaction to the international customers. Recommendations for research implementations were to maintain the area of good service quality, and to improve some dimensions of service quality such as reliability. Training in service standard, product knowledge, and new technology for employees should be provided. Furthermore, in order to develop the service quality of the industry, training collaboration between hotel organization and educational institutions in food and beverage service should be considered.

Keywords: Service standard, food and beverage department, sequence of service, service method.

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