Sökning: "other customers"

Visar resultat 1 - 5 av 867 avhandlingar innehållade orden other customers.

  1. 1. Affective Surface Engineering for Product Design

    Författare :Martin Bergman; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; semantics; Design research; total appearance; soft metrology; surface roughness; technical functions; core values; product interaction; kansei engineering; emotional functions; hard metrology; sensation and perception;

    Sammanfattning : Design research, sensation and perception, hard metrology, emotional functions, semantics, surface roughness, product interaction, core values, total appearance… the list of scientific phrases never ends. Yet, what do they mean and how shall we use it when we are communicating with the industry and our end users? Is it possible to link the product experience to process parameters, put a number onto it? When you can measure spoken needs or even better, implied needs, of a product, and relate that data to the production, it is possible do create advanced products with high interaction stimuli. LÄS MER

  3. 2. Automated Computer Systems for Manufacturability Analyses and Tooling Design : Applied to the Rotary Draw Bending Process

    Författare :Joel Johansson; Staffan Sunnersjö; Ulf Sellgren; Jönköping University; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Design For Manufacturability; Design Automation; Rotary Draw Bending; and Knowledge-based Engineering KBE ; Other technology; Övriga teknikvetenskaper; Other industrial engineering and economics; Övrig industriell teknik och ekonomi;

    Sammanfattning : Intensive competition on the global market puts great pressure on manufacturing companies to develop and produce products that meet requirements from customers and investors. One key factor in meeting these requirements is the efficiency of the product development and the production preparation processes. LÄS MER

  4. 3. Levels of Interaction in Supply Chain Relations

    Författare :Jenny Bäckstrand; Christer Johansson; Kristina Säfsten; Stig-Arne Mattsson; Jönköping University; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Produktionslogistik; Other technology; Övriga teknikvetenskaper;

    Sammanfattning : To be able to retain the manufacturing industry durably, in Europe in general and in Sweden in specific, manufacturing companies have to be competitive also on the global market. One way for companies to realize this ambition is to interact with suppliers and customers in different kinds of supply chains. LÄS MER

  5. 4. Energy efficiency improvements in logistics as a means to environmental sustainability: The case of capacity utilisation in road freight transportation

    Författare :Jessica Wehner; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Capacity utilisation; household logistics capability; system levels; distribution structure; logistics system; energy efficiency; last-mile fulfilment; overcapacity; system boundaries; road freight transportation;

    Sammanfattning : The energy consumption in logistics, and especially in road freight transportation, is steadily increasing and with that the greenhouse gas emissions which have a negative impact on the environment. In order to improve environmental sustainability of logistics, a change in the actors’ behaviour and policies is needed since the development of technology alone is not sufficient. LÄS MER

  7. 5. Restaurant meal experiences from customers' perspectives : a grounded theory approach

    Författare :Kai Victor Hansen; Inga-Britt Gustafsson; Øystein Jensen; Tommy Andersson; Örebro universitet; []
    Nyckelord :Customers; meal; grounded theory; à la Carte restaurants; meal experience categories; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. LÄS MER