Matching Items (2,282)
Filtering by

Clear all filters

150406-Thumbnail Image.png

Economic analysis of implementing electronic traceability system for fresh produce importers

Description
The global demand and trade for fruits and vegetables is increasing at national and international levels. The fresh fruits and vegetables supply chain are highly vulnerable to contamination and can be easily spoiled due to their perishable nature. Due to increases in fresh fruit and vegetable trade shipment volume between…

The global demand and trade for fruits and vegetables is increasing at national and international levels. The fresh fruits and vegetables supply chain are highly vulnerable to contamination and can be easily spoiled due to their perishable nature. Due to increases in fresh fruit and vegetable trade shipment volume between countries, the fresh food supply chain area is the highly susceptible and frequently prone to food contamination. The inability of firms in the fresh food business to have a good supply chain visibility and tracking system is one of the prominent reasons for food safety failure. Therefore, in order to avoid food safety risk and to supply safe food to consumers, the firms need to have an efficient traceability system in their supply chain. Most of the research in the food supply chain area suggests the implementation of a highly efficient tracking system called RFID (Radio frequency identification) technology to firms in the food industry. The medium scale firms in the fresh food supply chain business are skeptical about implementing the RFID technology equipped traceability system due to its high cost of investment and low margins on fresh food sales. This research developed two methods to measure the probability of food safety risk in food supply chain. These methods use the information gain from RFID traceability systems as a tool to measure the amount of risk in the fresh food supply chain. The stochastic optimization model is applied in this study to determine the risk premium by investing in RFID technology over the electronic barcode traceability system. The results show that there is a reduction in buyer (Type II error) and seller risk (Type I error) for RFID technology employed traceability system compared to electronic barcode system. It is found from stochastic optimization results that there is a positive risk premium by investing in RFID traceability system over the current systems and suggests the implementation of RFID traceability system for complex medium scale fresh produce imports to reduce the food safety risks. This research encourages the food industries and government agencies to evaluate alternatives to update supply chain system with RFID technology.
ContributorsJanke, Deepak Kumar (Author) / Nganje, William (Thesis advisor) / Schmitz, Troy (Committee member) / Thor, Eric (Committee member) / Arizona State University (Publisher)
Created2011

Munch: The Better Way to Eat and Experience Dining

Description

The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and…

The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and social media algorithms, etc), we created Munch to be an algorithm meant to help people find food they’ll love. <br/><br/>Munch offers the ability to search for food by restaurant or even as specific as a menu item (ex: search for the best Pad Thai). The best part? It is customized to your preferences based on a quiz you take when you open the app and from that point continuously learns from your behavior.<br/><br/>This thesis documents the journey of the team who founded Munch, what progress we made and the reasoning behind our decisions, where this idea fits in a competitive marketplace, how much it could be worth, branding, and our recommendations for a successful app in the future.
ContributorsInocencio, Phillippe Adriane (Co-author) / Rajan, Megha (Co-author) / Krug, Hayden (Co-author) / Byrne, Jared (Thesis director) / Sebold, Brent (Committee member) / Computer Science and Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05

Oasis 451: Composition studio recital

ContributorsASU Library. Music Library (Publisher)
Created2018-04-09

Munch: The Better Way to Eat and Experience Dining

Description

The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and…

The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and social media algorithms, etc), we created Munch to be an algorithm meant to help people find food they’ll love. <br/>Munch offers the ability to search for food by restaurant or even as specific as a menu item (ex: search for the best Pad Thai). The best part? It is customized to your preferences based on a quiz you take when you open the app and from that point continuously learns from your behavior.<br/>This thesis documents the journey of the team who founded Munch, what progress we made and the reasoning behind our decisions, where this idea fits in a competitive marketplace, how much it could be worth, branding, and our recommendations for a successful app in the future.
ContributorsKrug, Hayden (Co-author) / Adriane, Inocencio (Co-author) / Rajan, Megha (Co-author) / Byrne, Jared (Thesis director) / Sebold, Brent (Committee member) / Department of Finance (Contributor) / Department of Information Systems (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05

Munch: The Better Way to Eat and Experience Dining

Description

The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and…

The market for searching for food online is exploding. According to one expert at Google, “there are over 1 billion restaurant searches on Google every month” (Kelso, 2020). To capture this market and ride the general digital trend of internet personalization (as evidenced by Google search results, ads, YouTube and social media algorithms, etc), we created Munch to be an algorithm meant to help people find food they’ll love. <br/>Munch offers the ability to search for food by the restaurant or even as specific as a menu item (ex: search for the best Pad Thai). The best part? It is customized to your preferences based on a quiz you take when you open the app and from that point continuously learns from your behavior. This thesis documents the journey of the team who founded Munch, what progress we made and the reasoning behind our decisions, where this idea fits in a competitive marketplace, how much it could be worth, branding, and our recommendations for a successful app in the future.
ContributorsRajan, Megha (Co-author) / Krug, Hayden (Co-author) / Inocencio, Phillippe (Co-author) / Byrne, Jared (Thesis director) / Sebold, Brent (Committee member) / School of Art (Contributor) / Department of Supply Chain Management (Contributor) / Department of Marketing (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05

Transcribing Al Grey: a legacy defined by thirteen improvisations

Description
The study of artist transcriptions is an effective vehicle for assimilating the language and style of jazz. Pairing transcriptions with historical context provides further insight into the back story of the artists' life and method. Innovators are often the subject of published studies of this kind, but transcriptions of plunger-mute…

The study of artist transcriptions is an effective vehicle for assimilating the language and style of jazz. Pairing transcriptions with historical context provides further insight into the back story of the artists' life and method. Innovators are often the subject of published studies of this kind, but transcriptions of plunger-mute master Al Grey have been overlooked. This document fills that void, combining historical context with thirteen transcriptions of Grey's trombone features and improvisations. Selection of transcribed materials was based on an examination of historically significant solos in Al Grey's fifty-five-year career. The results are a series of open-horn and plunger solos that showcase Grey's sound, technical brilliance, and wide range of dynamics and articulation. This collection includes performances from a mix of widely available and obscure recordings, the majority coming from engagements with the Count Basie Orchestra. Methods learned from the study of Al Grey's book Plunger Techniques were vital in the realization of his work. The digital transcription software Amazing Slow Downer by Roni Music aided in deciphering some of Grey's more complicated passages and, with octave displacement, helped bring previously inaudible moments to the foreground.
ContributorsHopkins, Charles E (Author) / Pilafian, Sam (Thesis advisor) / Stauffer, Sandra (Committee member) / Solís, Ted (Committee member) / Ericson, John (Committee member) / Kocour, Michael (Committee member) / Arizona State University (Publisher)
Created2011
150262-Thumbnail Image.png

Learning in an online jazz history class

Description
This study examines the experiences of participants enrolled in an online community college jazz history course. I surveyed the participants before the course began and observed them in the online space through the duration of the course. Six students also participated in interviews during and after the course. Coded data…

This study examines the experiences of participants enrolled in an online community college jazz history course. I surveyed the participants before the course began and observed them in the online space through the duration of the course. Six students also participated in interviews during and after the course. Coded data from the interviews, surveys, and recorded discussion posts and journal entries provided evidence about the nature of interaction and engagement in learning in an online environment. I looked for evidence either supporting or detracting from a democratic online learning environment, concentrating on the categories of student engagement, freedom of expression, and accessibility. The data suggested that the participants' behaviors in and abilities to navigate the online class were influenced by their pre-existing native media habits. Participants' reasons for enrolling in the online course, which included convenience and schedule flexibility, informed their actions and behaviors in the class. Analysis revealed that perceived positive student engagement did not contribute to a democratic learning environment but rather to an easy, convenient experience in the online class. Finally, the data indicated that participants' behaviors in their future lives would not be affected by the online class in that their learning experiences were not potent enough to alter or inform their behavior in society. As online classes gain popularity, the ability of these classes to provide meaningful learning experiences must be questioned. Students in this online jazz history class presented, at times, a façade of participation and community building but demonstrated a lack of sincerity and interest in the course. The learning environment supported accessibility and freedom of expression to an extent, but students' engagement with their peers was limited. Overall, this study found a need for more research into the quality of online classes as learning platforms that support democracy, student-to-student interaction, and community building.
ContributorsHunter, Robert W. (Author) / Stauffer, Sandra L (Thesis advisor) / Tobias, Evan (Thesis advisor) / Bush, Jeffrey (Committee member) / Kocour, Michael (Committee member) / Pilafian, Sam (Committee member) / Arizona State University (Publisher)
Created2011

Spring 2021 student showcase recital 1

ContributorsJin, Leon (Performer) / Duo, Hongzuo (Performer) / Bergstedt, David (Performer) / Ellis, Gage (Performer) / Novak, Gail (Performer) / ASU Library. Music Library (Publisher)
Created2021-02-24

ASU Composition studio concert

ContributorsASU Library. Music Library (Publisher)
Created2021-02-22

2020-21 Concerto competition

ContributorsWaters, Jared (Performer) / Creviston, Hannah (Performer) / Liu, Miao (Performer) / Guo, Hongzuo (Performer) / DeLaCruz, Nathaniel (Performer) / LoGuidice, Rosa (Performer) / Chiko, Ty (Performer) / Gatchel, David (Performer) / ASU Library. Music Library (Publisher)
Created2021-01-28