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This study uses computer-aided design to improve the ecological and environmental sustainability of early-stage landscape designs. Urban expansion on open land and natural habitats has led to a decline in biodiversity and increased climate change impacts, affecting urban inhabitants' quality of life and well-being. While sustainability indicators have been employed to assess the performance of buildings and neighbourhoods, landscape designs' ecological and environmental sustainability has received comparatively less attention, particularly in early-design stages where applying sustainability approaches is impactful.

The authors propose a computation framework for evaluating key landscape sustainability indicators and providing real-time feedback to designers. The method integrates spatial indicators with widely recognized sustainability rating system credits. A specialized tool was developed for measuring biomass optimization, precipitation management and urban heat mitigation, and a proof-of-concept experiment tested the tool's effectiveness on three Mediterranean neighbourhood-level designs.

The results show a clear connection between the applied design strategy to the indicator behaviour. This connection enhances the ability to establish sustainability benchmarks for different types of landscape developments using parametric design.

The study allows non-expert designers to measure and embed landscape sustainability early in the design stages, thus lowering the entry level for incorporating biodiversity enhancement and climate mitigation approaches.

This study expands the parametric vocabulary for measuring landscape sustainability by introducing spatial ecosystem services and architectural sustainability indicators on a unified platform, enabling the integration of critical climate and biodiversity-loss solutions earlier in the development process.

To understand a firm’s service concept and process; to explain the service design that differentiates itself by making trade-offs in operations and service offering; to identify the importance of deliberately designed interrelated systems and resources to achieve growth in services and to evaluate the fit of new design elements in the service offering.

Ajay Takeaway Foods LLP (Ajay Foods) is a food venture founded by Mr Jaideep Solanki and Mr Ajay Solanki and operates as a chain of quick service restaurants with a simple mission to sell food that is good, affordable and accessible to all. Ajay Foods serves only pure vegetarian and limited variants of burger, pizza and cold coffee. Ajay Foods rolled out 75 stores in just 18 months during the COVID 19 pandemic. Ajay Foods’ founders were contemplating on expanding menu. There was growing demand for food items such as samosa, wraps, sandwiches and French fries. One of the founders got into dilemma: How many items? and Which item(s) to add to the menu?

This case can be used at post-graduate level to teach basic frameworks of service concept and design. The case covers a range of topics such as service processes, service elements and product offerings in a service setting. It can be used effectively with MBAs and Hospitality Management program in courses that focus on Service Management, Service Operations or Service Marketing Strategy.

Teaching notes are available for educators only.

CSS 9: Operations and Logistics.

As an aid to understanding brand image and brand attitude, this paper aims to present an innovative method of capturing qualitative brand associations from very large virtual groups.

From the target market, two familiar brands were selected: one more favored and one less favored by the market segment. Two samples of respondents engaged in a collaborative, virtual ideation session designed to elicit “top of mind” brand associations for two fast food brands, McDonald's and In‐N‐Out. Members of each group posted their brand associations and then rated each other's associations on the basis of agreement.

Analysis provided by dialogr.com showed sharp differences between the two brand images. To independently assess brand attitude, two judges evaluated favorability of the free associations as either “good,” “neutral,” or “bad.” The results confirmed initial expectations. The more favored brand received considerably more favorable free associations than did the less favored brand. The results are shown in qualitative word maps.

A potential limitation of this paper is that the proposed qualitative method is more applicable to well‐known, familiar brands; thus these techniques may not work as well with less familiar brands.

Virtual collaboration tools provide a proficient method of measuring brand image and brand attitudes, for very large groups. These tools are well suited for gaining greater understanding of the cognitive and affective dimensions of a realized brand position (image) as well as an aid to re‐positioning an errant brand image.

Most qualitative group interviews are limited to a small number of respondents, ranging from five to 12 people. Virtual ideation sessions, which are designed to elicit “top of mind” brand associations, enable collection of qualitative data from large groups quickly and efficiently; without the negative influences of face‐to‐face group interaction.

This paper presents the views of the National Consumer Council in regard to the use of advertising and marketing in schools in order to reach both children and parents. The paper examines existing guidelines and proceeds to look at different methods — acceptable and otherwise — which have been used by organisations to penetrate the schools market.

Fingerhut, based in Minnetonka, Minnesota, is a direct-marketing company that sells a smorgasbord of consumer goods through an array of specially targeted catalogs. In November 1996, an article in the Star Tribune, a major Minneapolis newspaper, drew attention to a class-action lawsuit pending against Fingerhut that suggests the firm made its profits by exploiting the poor. Several civil rights groups rallied around the suit and submitted amicus curiae in favor of the litigation. The case illustrates issues in ethics and management communication. Discussions focus on the constituencies. Is Fingerhut exploiting its customers or providing them with an affordable method of obtaining valued consumer goods on credit? Do retailers have a duty to offer products at reasonable prices? Are the high interest rates reasonable given the risk? What are the options: pawn shops, rent-to-own? What is the profile of the typical Fingerhut customer? Discussions also focus on the issues communicating to the constituencies. How much damage will the lawsuit do to Fingerhut's image as an ethical, socially conscious company? What communication strategies can the firm employ? Should it react to the lawsuit? What should it tell its employees?

The purpose of this study is to show how non-random groupings of YouTube videos can be combined with automated text analysis (ATA) of user comments to conduct quasi-experiments on consumer sentiment towards different types of brands in a naturalistic setting.

NCapture extracted thousands of comments on multiple videos representing different experimental treatments and Leximancer revealed differences in the lexical patterns of user comments for different types of brands.

User comments consistently revealed hypothesized relationships between brand types, based on existing theory regarding motivations for nostalgia and the relationship between consumer preferences, online product ratings and purchases. These results demonstrate the viability of conducting quasi-experimental research in naturalistic settings via non-random groupings of YT videos and ATA of user comments.

This research adopts a single quasi-experimental design: the non-equivalent group, after-only design. However, the same basic approach can be used with other quasi-experimental designs to examine different kinds of research questions.

Overall, this research points to the potential for ATA of comments on different categories of YT videos as a relatively straightforward approach for conducting field experiments that establish the ecological validity of laboratory findings. The method is easy to use and does not require the participation and cooperation of private, third party social media research companies.

This study aims to assess and compare the quality and safety of street-vended, ready-to-eat fried and smoked West African Ilisha fish from the major markets in Ibadan, Oyo State, Nigeria.

A total of 50 samples each were obtained from ten major markets in Ibadan, Oyo State, Nigeria. Samples were analyzed in the laboratory for proximate, rancidity indices; i.e. peroxide value (PV), thiobarbituric acid (TBA), total volatile base-nitrogen (TVB-N), trimethylamine acid (TMA) and free fatty acid (FFA), polycyclic aromatic hydrocarbon (PAH) and heavy metals.

The results showed that the mean PV (meq. peroxide/kg), TBA (mg Mol/kg), TVB-N (mgN/kg), TMA (mgN/kg) and FFA (%) contents within the fried fish samples ranged from 18.86-23.11, 2.08-2.98, 14.89-17.79, 1.98-2.89 and 2.46-5.98, respectively, while in the case of smoked fish samples, the corresponding contents were found to be 9.03-15.96, 1.03-1.59, 17.29-19.36, 2.15-2.68 and 1.13-1.62, respectively. The results also revealed the presence of PAH compounds in the fried and smoked fish samples. However, majority of the PAH compounds were above 5.0 μg/kg B(a)P maximum permissible levels set by EU Regulation 1881/2006. Concentrations of Hg, Pb, Cd and Cr in the fried and smoked fish samples showed that quantities of these trace heavy metals were below the recommended limits set by the World Health Organization and hence posed no risk to the consumers. The study concluded that consumption of fried and smoked fish may expose consumers to high-level PAH.

The fried and smoked West African Ilisha fish samples used in this study were obtained from major markets in Ibadan, Oyo State, and there were limitations in getting the same samples with the same treatments in time because of poor and non-established uniform methodology of frying and smoking.

The paper helps in measuring quality and safety standards of fried and smoked fish products to reduce the incidence of food poison and enhance the health of consumers.

This research is of value to the traditional fish processors, government agencies responsible for food quality control and assurance as well as consumers, as little work has been done on this product.

The purpose of this paper is to study the influence of crude palm oil (PO), canola oil (CO) and their blends on characteristics of fried plantain crisps at two different stages of ripening.

Plantain (Musa paradisiaca L.) samples were peeled, sliced into 3 mm slices, blanched at 70 °C for 3 min and dried. The slices were deep fried at 180 °C for different times.

There was no significant difference (p > 0.05) in the moisture loss rate and the crispiness of the crisps produced using PO and CO. Significant differences (p < 0.05) existed in the fat uptake and color properties of the crisps fried in the two oils. PO fried crisps absorbed 15 percent less oil in the unripe crisps samples and 21 percent less oil in the fully ripened crisps than CO. The browning index showed that the PO crisps had greater color changes than the crisps fried using CO. The difference between the crisps from 50:50 blends of PO: CO and CO was not statistically significant, while 70:30 blends improved the qualities of the crisps better than CO alone. Analysis of kinetics data showed that moisture loss, oil uptake and browning index followed a first-order kinetics model.

Understanding the interactions between ripening and processing methods is enhanced and use of crude PO for industrial deep-fat frying is encouraged.

Services marketing and marketing strategy.

The case is basically aimed at post-graduate management students; it can be used in strategic management courses. Students can understand McKinsey's 7S model with the help of this case as well as the seven Ps of service industry. Students can also gain an insight into the hub and spoke model. The case can also be used in courses of entrepreneurship.

The case is primarily the entrepreneurial journey of Mr Samar Qureshi in a quick service restaurant business. The entrepreneur Mr Samar Qureshi at a very young age dreamt of opening up an Indian fast food chain. He worked hard to make his dream a reality. In a brief period of five years Qureshi's Fast Trax has reached the level of world-renowned fast food chains like McDonald's and KFC in terms of quality and ambience. Overcoming the hurdles and the challenges Fast Trax has 22 outlets in Delhi NCR. Samar has also introduced the fast food culture in a small town, Aligarh, and wishes to expand it further to other B class towns of India where people desire to go to fast food chains and to enjoy the high standards of food and service as are enjoyed by people living in metros. He has also been instrumental in changing the concept of canteen to restaurant in schools and colleges. The case discusses the challenges facing Fast Trax in the cut-throat environment of the fast food industry.

These include: highlighting the 7Ps of services in the context of a retail chain and establishing interlinkages between the seven Ss identified by McKinsey.

Teaching notes are available. Please consult your librarian for access.

Catering business is one of the most prominent and sought-after business investment in Dehradun, given the number of people who have a busy lifestyle. This fact gets more influential as Shugan Group is a catering company that serves the Dehradun market, a valley in the foothills of Shivalik Mountain Range in the state of Uttarakhand. Dehradun enjoys the benefit of being the Capital of Uttarakhand. The catering companies offer a lot of employment while promising delicious food to the stakeholders. Many individuals rely on this sector through food trucks, small shops or through full-fledged catering service providing companies. The group offers innovative and interesting food options for Doonites through their catering services including a lot of regional food options. Traditionally, the catering services in the town comprises handful options to deliver in the form of just food items. The catering services now involve a lot of service elements also including serving of the dishes, ambience and all inclusive of personnel factors. Many individuals assume that mess food is everyday kind of boring food. This assumption definitely holds true throughout the student community who are the major benefactors of the catering services as Dehradun is an education hub in the country. The new food offerings therefore face a lot of change as some of the ingredients definitely are the everyday incorporated ones. In the past couple of years, the catering services concept had gained acceptance for investment because of rise in demand for variety to be provisioned in the offerings as students hold diverse demographical differences. A lot of significance has been given to the likeness of various food options. Shugan Group wishes to inject a new life into the student catering market, leveraging the culinary skills of their handpicked chefs to develop creative new catering options. The advanced skills of chefs, industry insight of the group and an already existing market opportunity will allow the group to showcase its potential. Shugan Group is a start-up company. Marketing is critical to its success and future profitability. It offers creative gourmet for mess catering for a wide range of events and everyday eating options. The basic market need is high quality and creative food options. Having worked in the industry for the past few years and witnessing the dynamic environment including rise in disposable incomes, rise in consumer awareness, consumer’s keenness to eat new delicacies every day and desire to purchase quality food, the group has invested a lot in understanding what the consumers want. The performance of the group has been moderately incremental. After holding qualitative wisdom on the requirements of the market, Shugan Group is currently in the speculative stage in terms of being a caterer. The group wishes to reasonably understand the option that it should consciously adopt in terms of being modest about thinking only of financial benefit, with reasonable expansion every year only for the sake of being financially viable or build a strong brand and start getting people to increase word of mouth thereby bringing organic growth.