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Description
Qualifications based selection (QBS) of construction services uses a variety of criteria to evaluate proponents and select a contractor for the project. The criteria typically fall into three categories: past performance and technical capability, key personnel, and price, with price often being considered the most important factor in selection. Evaluation

Qualifications based selection (QBS) of construction services uses a variety of criteria to evaluate proponents and select a contractor for the project. The criteria typically fall into three categories: past performance and technical capability, key personnel, and price, with price often being considered the most important factor in selection. Evaluation and the merits of the key personnel category is not well described or discussed in research. Prior research has investigated the evaluation criteria elements and their ability to differentiate proponents. This case study uses QBS evaluation data from fifty-eight construction projects to show that use of a structured interview process provides the highest level of differentiation of qualifications of proponents, as compared to the proposed price and the technical proposal. The results of the analysis also indicate: 1) the key personnel element (the interview) is statistically more important than price,

2) Contractors who propose on projects using QBS should use their best people in proposal response, and 3) Contractors should educate/prepare their teams for interviews, people count.
ContributorsSawyer, Jeff T (Author) / Sullivan, Kennth S (Thesis advisor) / Wiezel, Avi (Committee member) / Badger, William (Committee member) / Arizona State University (Publisher)
Created2014
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Description
Food banks are the foundation of the emergency food network, and while their chief mission is to mitigate hunger, the rise in obesity and other diet-related diseases among clientele has incited the need for better nutritional control with regards to procurement of inventory at food banks. The purpose of this

Food banks are the foundation of the emergency food network, and while their chief mission is to mitigate hunger, the rise in obesity and other diet-related diseases among clientele has incited the need for better nutritional control with regards to procurement of inventory at food banks. The purpose of this research was to determine if procured inventory at United Food Bank in Mesa, Arizona could meet minimum MyPlate recommendations for a typical food bank client and what implications the results could have for future policy. Inventory data was obtained from United Food Bank for fiscal year 2013-2014 and analyzed utilizing the MyPlate Analysis Program to determine contributions of each food category to MyPlate recommendations. Inventory was separated by MyPlate food category and analyzed to determine contribution towards a meal built around MyPlate recommendations. Results showed that the inventory could meet the minimum requirements for protein and grains for a family of four for at least three days, the amount of time an emergency food box is designed to last. On the contrary, the inventory did not meet minimum vegetable, fruit or dairy requirements. These results indicate that typical food bank inventory does not meet USDA MyPlate recommendations and that having nutritional policy in place could potentially drive donations and purchases to enhance the nutritional quality of future food bank inventory.
ContributorsLick, Linda (Author) / Bruening, Meredith (Thesis advisor) / Vaughan, Linda (Committee member) / Wharton, Christopher (Christopher Mack), 1977- (Committee member) / Arizona State University (Publisher)
Created2015