Design for mutual transformation between outdoor wear and camping tent

2014 ◽  
Vol 26 (4) ◽  
pp. 291-304 ◽  
Author(s):  
Wei Zhen Wang ◽  
Yan Wang ◽  
Shu Lian Yu ◽  
Lin Sun ◽  
Jing Liu ◽  
...  
Keyword(s):  
Design Methodology ◽  
Market Research ◽  
Raw Materials ◽  
Mutual Transformation ◽  
Functional Design ◽  
Content Type ◽  
Functional Product ◽  
Consumption Situation ◽  
Product Reuse ◽  
Pattern Transformation

Purpose – In view of high consumption situation of raw materials in the apparel industry due to unique and diversified style, the purpose of this paper is to investigate the application of pattern transformation between clothing and tent, explore the feasibility of extending multi-functional product and provide experimental demonstration for realizing 5R (Reduce, Reevaluate, Reuse, Recycle, Rescue) design goal of garment product. Design/methodology/approach – According to the results of market research, in order to make single product have the functions of both outdoor couple clothing and simple tent, the planar patterns of clothing and tent are compared and transformed to make them compatible with each other, then the removable multi-functional design and technique processing are adopted. Findings – It was found that outdoor clothing and tent with similar application occasions and raw materials could realize the assumption of multi-functional product. Their combination has the functions of both clothing and tent by wearing and assembling. Originality/value – By means of this transformation design, the diversification and enjoyment of garment styles and functions can be realized. This helps to improve the energy efficiency of raw materials and accessories by increasing the frequency of product reuse and sharing. In addition, the enjoyment design of products also helps to lead and promote ecological consumption.

Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Moawiya A. Haddad ◽  
Sharaf S. Omar ◽  
Salvatore Parisi
Keyword(s):  
Food Supply ◽  
Design Methodology ◽  
Raw Materials ◽  
Production Method ◽  
Animal Origin ◽  
Information Load ◽  
Supply Chain Risk ◽  
Supply Networks ◽  
Content Type ◽  
Traceability System

PurposeThe purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.FindingsAn assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an important complexity: five suppliers with a related six-interconnection hub. On the other side, vegan cheeses are obtained from 11 ingredients (a challenging hub); four of them may be produced from 2–5 components of different origin (five total hubs). Tested processed cheeses are represented by means of a linear food supply network with two hubs (cheeses and “arrival” show degrees 6 and 9, respectively). Networks concerning vegan cheeses include five different hubs: four complex raw materials (degree: 2, 3, 4 and 5) and the “arrival” step (degree: 12).Originality/valueThe information load of vegan cheeses (two hubs, degrees >> average degree) appears high if compared with processed cheeses (two hubs), although the complexity of networks appears similar. Vegan cheeses may seem technologically simpler than processed cheeses and be sometimes questioned because of important traceability issues. Adequate traceability countermeasures in terms of preventive monitoring actions should be recommended when speaking of vegan cheeses. Anyway, a centralized manager would be always required.

scholarly journals The alternative “Marketing Revolution”

2016 ◽  
Vol 8 (2) ◽  
pp. 308-334 ◽  
Author(s):  
Mark Tadajewski
Keyword(s):  
Design Methodology ◽  
Market Research ◽  
Sales Force ◽  
Marketing Management ◽  
Close Reading ◽  
Content Type ◽  
Sales Force Management ◽  
Sales And Marketing

Purpose This paper reviews the contributions of Harry Tosdal, a pioneer of sales and marketing management. It serves to puncture a variety of marketing myths and illuminate a completely neglected concept of the consumer. Design/methodology/approach This account is based on a close reading of Tosdal’s publications. Findings Tosdal articulated a highly nuanced interpretation of marketing management, market research and sales force management. Each of these elements was keyed into fostering goodwill between firm and customer. Perhaps most importantly, he provides a counterpoint to the idea that the consumer is sovereign in the marketplace. Instead, he makes a case that the ontology of the market is riven by compromise. Originality/value This paper highlights the concept of the compromising consumer. Arguably, this is a much more empirically realistic conception of the agency we possess in the marketplace than the idea that we move markets in ways absolutely consistent with our desires.

Synthesis and characterisation of heatproof polyester polyols used in polyurethane adhesive

2016 ◽  
Vol 45 (6) ◽  
pp. 439-443 ◽  
Author(s):  
Tingting Xu ◽  
Cuifeng Zhang ◽  
Lijun Chen
Keyword(s):  
Heat Resistance ◽  
Benzene Ring ◽  
Design Methodology ◽  
Raw Materials ◽  
Sebacic Acid ◽  
Vacuum Melting ◽  
Polyurethane Adhesive ◽  
Content Type ◽  
Wide Range ◽  
Polyurethane Adhesives

Purpose Presently, a wide range of polyurethane adhesives can be obtained using different kinds of polyols and isocyanates. However, the applied temperature of the polyurethane adhesive is not more than 80°C. The film of polyurethane adhesive will be softened and deformed when its applied temperature is more than 100°C. Thus, the mechanical property of the polyurethane adhesive is decreased clearly, which limits its further application. The purpose of the study is to improve the heat resistance of polyols, especially polyester polyols and its resultant polyurethane adhesives. Design/methodology/approach The more rigid benzene ring is introduced into the polyester polyols to improve the heat resistance of its resultant polyurethane adhesive. Findings The more rigid benzene ring has ben introduced into the polyester polyols and the heat resistance of its resultant polyurethane adhesive is improved. Originality/value The polyester polyols with more rigid benzene ring have been prepared successfully by the vacuum melting method when diethylene glycol, neopentyl glycol, 1,6-hexanediol, ethanediol, isophthalic acid, terephthalic acid, sebacic acid and adipic acid are used as raw materials and tetra-isopropyl titanate is adopted as the catalyst.

Restaurant failure in post-conflict Beirut: the macroenvironmental context and mismanagement

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Laurent Yacoub ◽  
Samer Nakhle ◽  
Dorra Yahiaoui
Keyword(s):  
Design Methodology ◽  
Market Research ◽  
Qualitative Method ◽  
Organizational Factors ◽  
Success Rates ◽  
Structured Interviews ◽  
Content Type ◽  
Face To Face ◽  
Post Conflict ◽  
Management Policies

PurposeGiven the complexity of a post-conflict environment, the restaurant sector needs to be analyzed not just from the economic perspective. This paper aims to identify the diverse macroenvironmental and managerial factors underlying restaurant failures in Lebanon. The authors hope that this effort may help increasing restaurant success rates in other post-conflict settings.Design/methodology/approachThe aim of this paper is to explain how macroenvironmental pressures influence the restaurant business and which managerial factors are most critical in a post-conflict context. The authors adopted a qualitative method by conducting face-to-face, semi-structured interviews.FindingsThe findings show that restaurant failures in a competitive and uncertain post-conflict environment were caused mainly by a snowball of internal organizational factors related to bad management, poor human resource management policies, inefficiency and fraud. Internal organizational factors can all be associated with human mistakes and bad decisions, including excessive initial investment, expensive decoration, inability to manage monthly expenses, bad communication and market research.Originality/valueThis study contributes to the literature regarding restaurant failures in post-conflict regions and presents results that are expected to help managers in family- and non-family-owned businesses to enhance their decision-making process.

Rethinking strategic marketing: achieving breakthrough results

2005 ◽  
Vol 26 (3) ◽  
pp. 20-34 ◽  
Author(s):  
Dale Fodness
Keyword(s):  
Design Methodology ◽  
Raw Materials ◽  
Strategic Thinking ◽  
Strategic Decision ◽  
Strategic Marketing ◽  
Strategic Decision Making ◽  
Real Power ◽  
Content Type ◽  
And Performance ◽  
Practical Implications

PurposeTo provide a practical overview of strategic thinking concepts and practices for marketing and other managers that can help them improve their strategy making.Design/methodology/approachThe raw materials of strategic thinking are illustrated by case studies and examples from a range of industries to aid managers in their successful application. The principles and techniques are presented in four categories: thinking strategies, strategic decision making, strategic competencies and visualizing strategy.FindingsOffers marketers an approach for moving beyond the automatic application of traditional strategic frameworks to identify and to achieve breakthrough strategies. Recognizes the real power of strategic thinking as a source of competitive advantage.Practical implicationsThe principles and practices proposed represent a practical system for enhancing strategic promise and performance, as well as for reducing the risks of strategic failure.Originality/valueThe marketing discipline is long overdue in applying the same attention and rigor to strategic thinking that it applies to strategic planning and this paper offers managers practical help in identifying and developing strategic thinking competencies.

scholarly journals Service recycling and ecosystems: an intriguing similarity

2016 ◽  
Vol 8 (4) ◽  
pp. 555-562 ◽  
Author(s):  
Luca Mastrogiacomo ◽  
Federico Barravecchia ◽  
Fiorenzo Franceschini
Keyword(s):  
End Of Life ◽  
Close Relationships ◽  
Design Methodology ◽  
Raw Materials ◽  
Waste Materials ◽  
Residual Value ◽  
Natural Ecosystems ◽  
Content Type ◽  
New Vision ◽  
Product Recycling

Purpose The purpose of this paper is to introduce the practice of service recycling. There is an end of life to every product. At this stage, recycling is one option: it is the process of converting waste materials into new products or raw materials. There is also an end of life to every service, which generally coincides with the end of service delivery. However, services are not made of materials or components that can be recovered or converted, so can they be recycled? If the concept of product recycling is something well established, then that of service recycling has not yet been sufficiently investigated. Design/methodology/approach This paper introduces the perspective of service recycling, analyzing the modalities in which a service can be recycled by using an analogy with natural ecosystems. Some examples are also proposed to support this new vision. Findings This paper purports to formalize the practice of service recycling: recycling a service means recovering all the intangibles and tangibles resulting from the provision of a service that still may have a residual value. This practice may potentially lead to an increase in profits. Originality/value Although there are several examples of close relationships between two (or more) different services in which one of the two benefits from the externalities of the other, the concept of service recycling has not yet been structurally defined, and the authors believe that interesting perspectives of research may follow from its formalization.

Consumer views on “healthier” processed meat

2016 ◽  
Vol 118 (7) ◽  
pp. 1712-1730 ◽  
Author(s):  
Liran Christine Shan ◽  
Aine Regan ◽  
Frank J Monahan ◽  
Chenguang Li ◽  
Celine Murrin ◽  
...  
Keyword(s):  
Perceived Risk ◽  
Representative Sample ◽  
Quantitative Research ◽  
Design Methodology ◽  
Market Research ◽  
Food Product ◽  
Processed Meat ◽  
Content Type ◽  
Exploratory Investigation ◽  
And Gender

Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants. Four themes were constructed to reflect participants’ attitudes towards functional processed meat: opposing views on processed meat as a carrier of healthy ingredients; belief in the health benefits of functional processed meat; perceived value of functional processed meat for different consumer groups; and trust and perceived risk surrounding the functional food concept. A large proportion of the participants were unconvinced about the concept of functional processed meat; however many of the participants expressed an openness to purchase this food product if taste and price remained uncompromised. Research limitations/implications – The sample size of the current study is small. Complementary quantitative research with a more representative sample should be implemented. Adopting a quantitative approach, the findings from this study should be explored further to investigate their application in a representative sample of the population. Originality/value – This study represents a first exploratory investigation of consumer views on functional processed meat. It can inform further consumer and market research in relation to the development of “healthier” processed meat.

Eco-Clothing Development Based on Energy Saving and Multi-Functional Transformation

2013 ◽  
Vol 281 ◽  
pp. 715-718 ◽  
Author(s):  
Wei Zhen Wang ◽  
Shu Lian Yu ◽  
Xu Liu ◽  
Bing Shao ◽  
Ya Zhen Wang
Keyword(s):  
Product Development ◽  
Raw Materials ◽  
Apparel Industry ◽  
Mutual Transformation ◽  
Low Carbon ◽  
Carbon Production ◽  
Production And Consumption ◽  
Ecological Philosophy ◽  
Virtuous Cycle ◽  
Pattern Transformation

In view of the product development situation in the apparel industry characterized by high consumption of raw materials, the author proposes to use raw materials for one garment to satisfy the function of raw materials for two or more garments. By determining the orientation of experimental products through market research, and using pattern transformation technology experiment of garments and related supplies, the author has designed and made the combination enabling mutual transformation of outdoor clothing and outdoor tent, thus extended the ecological philosophy of garment product development. Furthermore, the author leads consumers to ecological consumption through the eco-product development, and gives suggestions on virtuous cycle of low-carbon production and consumption in the apparel industry.

scholarly journals The attributes of leftovers and higher-order personal values

2018 ◽  
Vol 120 (9) ◽  
pp. 1965-1979 ◽  
Author(s):  
Lynda Andrews ◽  
Gayle Kerr ◽  
David Pearson ◽  
Miranda Mirosa
Keyword(s):  
Food Waste ◽  
Thematic Analysis ◽  
Design Methodology ◽  
Market Research ◽  
Personal Values ◽  
Higher Order ◽  
Content Type ◽  
Qualitative Survey ◽  
Household Members ◽  
Negative Attributes

Purpose The purpose of this paper is to investigate the inter-relationships between peoples’ perceptions of the attributes of leftover food and how they lead to higher-order values in relation to food waste. Design/methodology/approach The method involved an online, text-based, qualitative survey of 112 panel members from a market research firm. The data were examined using thematic analysis and framed using a means-end approach. Findings Findings show that leftover foods take on both positive and negative attributes and benefits, as shown in four themes—tasty foods, dangerous foods, images of spoiling and used or second-hand—leading to consequences, identified as creating time, Time to binning and repurposing. Additionally, how individuals in a household speak of themselves based on their higher-order values, termed as states of being, can determine whether such foods are repurposed or consigned to the bin. These states of being are reflected in the three themes: the responsible ones, the virtuous ones and the blameless ones. Originality/value This study provides more focussed insights on the interplay between the attributes and benefits of leftovers and how household members position themselves towards these foods, particularly in their transition to waste.

Effects of personal dispositions, familiarity and consumption situation on Western brands’ packaging

2019 ◽  
Vol 36 (6) ◽  
pp. 715-727 ◽  
Author(s):  
Huda Khan
Keyword(s):  
Interaction Effect ◽  
Design Methodology ◽  
Consumer Products ◽  
Social Consciousness ◽  
Moderating Effects ◽  
Store Choice ◽  
Global English ◽  
Content Type ◽  
Vernacular Language ◽  
Consumption Situation

Purpose Supermarket scans in the contextual non-Western markets (Pakistan and China) revealed that the majority Western consumer products are available in both global (English) and the vernacular language (Urdu, Chinese) packaging. The availability of two different packaging raises a question – which is more effective and under what situation. This study aims to address this question by investigating the roles of an internal-oriented disposition (concern for quality) and an external-oriented disposition (social consciousness) on packaging choice, under different consumption situations (conspicuous versus inconspicuous). The conceptual model tested concern for quality as a mediator on the influence of social consciousness on packaging choice, under the moderating effects of conspicuous versus inconspicuous consumption situation. Design/methodology/approach Two in-store choice experiments were conducted in Pakistan and China. Shoppers who agreed to participate were first primed to either of the two conditions (conspicuous and inconspicuous). They were then shown two packaging types (global versus local language) on store shelves and asked to pick the preferred packaging. Finally, the participants completed a paper-based questionnaire containing the scale items and demographics variables. Findings Participants with high social consciousness preferred the global (English) packaging. The interaction effect of social consciousness and consumption situation moderated the choice. Concern for quality mediated the influence of social consciousness on global packaging preference. Originality/value This study extends the research into packaging by considering the mediating relationship and conceptualisation between external-oriented personal antecedent (social consciousness) and internal-oriented disposition (concern for quality), under different consumption (conspicuous versus inconspicuous) situation. The findings will inform brand managers’ packaging strategies in non-Western markets.

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