The study on synthetic evaluation method for service quality of property management of residence based on a hierarchical grey analysis

2009 ◽  
Author(s):  
Yongqing Chen ◽  
Erli Liu ◽  
Yanghong Shao
Keyword(s):  
Service Quality ◽  
Evaluation Method ◽  
Property Management ◽  
Grey Analysis ◽  
Synthetic Evaluation

scholarly journals Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Yongli Jiang ◽  
Yimeng Zhao ◽  
Danfeng Wang ◽  
Yun Deng
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Evaluation Method ◽  
Industrial Applications ◽  
Quality Parameters ◽  
Konjac Flour ◽  
Index Value ◽  
Dumpling Wrappers ◽  
Synthetic Evaluation

To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

Fuzzy Synthetic Evaluation for Wetland Water Quality Appraisal in Poyang Lake, China

2012 ◽  
Vol 610-613 ◽  
pp. 941-947
Author(s):  
Liu Yao ◽  
Jiang Hui
Keyword(s):  
Water Quality ◽  
Evaluation Method ◽  
Poyang Lake ◽  
Water Quality Assessment ◽  
Quality Parameters ◽  
Fuzzy Synthetic Evaluation ◽  
Normal Water ◽  
Mathematics Method ◽  
Synthetic Evaluation

Traditional evaluation methods of the water quality parameters exist more deficiency. Entropy right process and fuzzy mathematics method are combined to establish an improved fuzzy synthetic evaluation method. Total phosphorus (TP)、total nitrogen (TN) and index of permanganate (CODMn) are selected as observed indicators in this paper. According to Mensal measured data of water quality at 5 points from 2008 and 2009 years，based on fuzzy synthetic evaluation method for water quality assessment analysed in Poyang lake. The assessment results showed that Water quality of measure stations in different water seasons changed to take turns: normal water season > flood season > dry season. the pollution`s degree at town`s stations was smaller than counties` stations, at which sample were affected greater by industry and agriculture, and we must pay attention to let contamination in counties.

scholarly journals RATIONALE FOR CHOOSING THE METHOD OF ASSESSING THE QUALITY OF SERVICE IN TOURISM ENTERPRISES

2021 ◽  
pp. 27-31
Author(s):  
Dzhereliuk Yu.
Keyword(s):  
Quality Of Service ◽  
Service Quality ◽  
Quality Indicators ◽  
Customer Service ◽  
Evaluation Method ◽  
Multicriteria Analysis ◽  
General Idea ◽  
Evaluation Procedure ◽  
Tourism Enterprises

The article considers the problem of substantiation of management decisions on the choice of method of assessing the quality of service in tourism enterprises to strengthen competitive positions in the market. The existing methods of assessing the quality of service in tourism enterprises are analyzed. The main indicators of service quality assessment are given. It is noted that when forming a system of service quality indicators it is necessary to take into account the specifics of a particular enterprise, the goals of each employee, as well as to ensure the coordination of the existing capabilities of enterprises with its objectives. The criteria that influence the choice of methods for assessing the quality of service are identified: the complexity of implementing the selected methods in the practice of a particular enterprise; the reliability and completeness of the information used for evaluation; time and financial costs for the implementation of the evaluation method; simplicity, clarity and accessibility of the evaluation procedure of each method; variety of service quality indicators. It is stated that the evaluation of the quality of service should be carried out in the context of the relationship between the priority of each evaluation method, taking into account the compliance of all criteria that are more important for him from the point of view of a particular enterprise. It is proposed to use multi-criteria analysis of alternatives in justifying the choice of method of assessing the quality of ser-vice, as this method allows you to clearly rank the available alternatives and choose the best alternative under the existing conditions. An example of approbation of the offered methodical recommendations for the tourist enterprise is presented. The study identified the best option for assessing the quality of service in a tourism enterprise with a specific combination of defined criteria. The results of an expert survey on the quality of services at a tourism enterprise are presented. In order to form a general idea of the level of quality of tourist services and the quality of customer service of the tourism enterprise in further research it is planned to assess the levels of quality of management at tourism enterprises.Keywords: quality of service, evaluation method, evaluation criteria, service quality indicators, multicriteria analysis, tourism enterprise. У статті розглянуто проблему обґрунтування управлінських рішень щодо вибору методу оцінювання якості обслуговування в туристичних підприємствах для посилення конкурентних позицій на ринку. Проаналізовано існуючі методи оцінювання якості об-слуговування в туристичних підприємствах. Наведено основні показники оцінювання якості обслуговування. Визначено критерії, які впливають на вибір методів оцінювання якості обслуговування. Запропоновано використовувати багатокритеріальне аналі-зування альтернатив під час обґрунтування вибору методу оцінювання якості обслуговування. Представлено приклад апробації запропонованих методичних рекомендацій для туристичного підприємства. У межах дослідження визначено найкращий варіант для оцінювання якості обслуговування в туристичному підприємстві за конкретної комбінації визначених критеріїв.Ключові слова: якість обслуговування, метод оцінювання, критерії оцінювання, показники якості обслуговування, багато-критеріальне аналізування, туристичне підприємство.

A Literature Review on Quality Models for Online E-Government Services

2016 ◽  
pp. 151-166 ◽  
Author(s):  
Filipe Sá ◽  
Álvaro Rocha ◽  
Manuel Pérez-Cota
Keyword(s):  
Literature Review ◽  
Service Quality ◽  
Public Services ◽  
Evaluation Method ◽  
Present Moment ◽  
Quality Models ◽  
Government Services ◽  
Service Quality Evaluation ◽  
Quality Dimensions

The study presented in this chapter will serve as a basis for the development of a suitable methodology whose purpose is to evaluate the quality of Local e-Government online services. Citizens expect quality public services, and their online dimension is no exception. The quality of these services should be analysed and accounted for, in order to maximize and develop strategies that improve the offered services, increasing the levels of satisfaction of their recipients. In this sense, this first study puts forth a systematization of the relevant bibliography, focusing on the quality of two types of services: traditional and e-Government. Each methodology was analysed in order to identify the main quality dimensions used. Up to the present moment, the identification of a service quality evaluation method particularly focused on local online e-Government wasn't achieved, and this justifies the development of an investigation project whose main purpose is to create such methodology in this field.

Research and Application of Fuzzy Synthetic Evaluation Method about the Design Quality of Industrial Products

2014 ◽  
Vol 971-973 ◽  
pp. 637-642
Author(s):  
Wei Chen
Keyword(s):  
Evaluation System ◽  
Evaluation Method ◽  
Fuzzy Theory ◽  
Fuzzy Synthetic Evaluation ◽  
Industrial Products ◽  
Design Quality ◽  
Factors Affecting ◽  
Individual Character ◽  
Synthetic Evaluation

In the paper, some traditional evalution methods for design quality of industrial products are reviewed, their shortcomings are analyzed, and the evaluation principle and evaluation system about them are put forward, which are practicality, economy, aesthetics and innovation. In according to them, some factors affecting them are analyzed. All of these factors are ambiguous, such as function, structure, use, material, agreeablness, securiyt, budget cost, market, traditional culture, aesthetic standards ,times, national style, new material and tcchnology, modern consciousness, outstanding individual character, advanced and so on. So a mathematical model about synthetic evaluation by fuzzy theory is established. On the basis of this model, the evaluation method is carried out for design quantity of industry product. This expresses that the evaluation method is feasible, and its conclusion is scientific.

scholarly journals Service Quality Evaluation Method of City Shared Bicycles Based on SERVQUAL Model

2021 ◽  
Vol 236 ◽  
pp. 03022
Author(s):  
Wang Shengjin ◽  
Wang Jichuan
Keyword(s):  
Service Quality ◽  
Quality Evaluation ◽  
Evaluation Method ◽  
Evaluation Model ◽  
Scientific Basis ◽  
Evaluation Index System ◽  
Existing Problems ◽  
Service Quality Evaluation ◽  
Shared Bicycle

Bicycle sharing is an effective way to solve the problem of residents’ last mile travel. Based on the SERVQUAL model. Build a service quality evaluation index system and evaluation model for shared bicycles. Taking Harbin’s bicycle as an example, the quantitative evaluation of the service quality of shared bicycles was carried out, and the existing problems of the service quality of shared bicycles were identified and targeted improvement strategies were proposed. The research results can provide a scientific basis for improving the quality of city shared bicycle services.

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