Establecer los lineamientos y propuesta final del plan estratégico financiero de la empresa Tai Loy S.A. durante los periodos 2018 - 2022. A través de una evaluación a los estados financieros, mediante la elaboración de un diagnostico financiero de la empresa, durante los periodos 2012 al 2017; a fin de observar el efecto en sus indicadores financieros. Se analizan los gastos operativos más representativos de la empresa. Finalmente, se cuantifican los resultados, mediante la proyección de los estados financieros del 2018 – 2022 y la comparación de los indicadores del 2017 con los indicadores proyectados. / Establish the guidelines and final proposal of the financial strategic plan of the company Tai Loy S.A. during the periods 2018 - 2022. Through an evaluation of the financial statements, through the preparation of a financial diagnosis of the company, during the periods 2012 to 2017; In order to observe the effect on your financial indicators. The most representative operating expenses of the company are analyzed. Finally, the results are quantified, through the projection of the 2018 - 2022 financial statements and the comparison of the 2017 indicators with the projected indicators. / Trabajo de investigación

En la presente investigación, se analizó a la empresa TAI LOY SA, empresa dedicada a la comercialización de útiles escolares, escritorio y oficina y que recientemente incursionó en las categorías de juguetes, limpieza, cafetería y tecnología. La empresa lleva 51 años de creación siendo fundada en el 1965, pasando de ser una empresa familiar en el año 1999 a ser una empresa privada accionariada, concientizados que la planificación les hará tener un crecimiento ordenado y por ende lograr mejores resultados. En el año 2016, esta empresa contrató servicios de consultoría para elaborar su Plan Estratégico al 2020, este plan incorpora nuevos objetivos y replantea la misión, visión y valores; así mismo, se identificaron 37 factores críticos de éxito (FCE) para alcanzar los objetivos del nuevo plan estratégico. Ocurriendo que el 30% de los FCE están relacionados a los procesos que ejecuta el área de gestión humana. A partir de esa fecha, se percibe la necesidad de alinear a todos los integrantes de la organización con el “Gran Plan Diseñado” existiendo una brecha entre lo diseñado y los planes de trabajo existentes, por lo cual, la alta gerencia de la empresa sugiere replantear y volver a diseñar los planes de trabajo en las áreas de soporte organizacional, teniendo en cuenta que sus trabajadores son el motor indispensable para que la empresa pueda cubrir a cabalidad sus objetivos de crecimiento pero sobre todo tener campañas escolares y navideñas exitosas ya que representan un ingreso del 80% de la venta anual; para logar este objetivo necesita incorporar a su head count 1000 personas en temporada de campaña en sus diversas tiendas de venta. La estrategia de la empresa para la contratación de personal en campañas se da mediante la modalidad de “Aprendices” (Ley Sobre Modalidades Formativas Laborales – Ley 28518). Estaremos enfocando el trabajo de investigación hacia una metodología mixta. Como parte del estudio se ha conducido una investigación cualitativa, para lo cual se elaboraron encuestas con estructura cualitativas dirigidas a los 2342 colaboradores que se contrató para la última campaña navideña 2016 y escolar 2017. Como resultado de las encuestas se obtuvo respuestas de 478 personas, las cuales serán utilizadas como nuestra Muestra, representando el 20.4% de la población que se contrató durante la campaña. Las conclusiones de la investigación cualitativa, permitió evaluar los motivos de las salida del personal de manera voluntaria que representa el 80.5% de la muestra. Donde los principales motivos de la salida fueron: motivos personales (62.1%), por problemas en el trabajo (26.8%) y por otro empleo (11.2%). Posteriormente, se realizó una investigación cuantitativa con la finalidad de conocer cuánto es el costo de la rotación, lo que la empresa está dejando de percibir como ingresos de ventas debido a la reducción del personal que se traduce a través de la productividad. Dentro de los números obtenido de la empresa indican que el costo de contratación de un nuevo personal es de S/ 380.75 soles que multiplicado por la rotación de campaña que se ha obtenido del 192%, en donde se obtuvo que por cada puesto requerido se necesitaron 3 personas para que ocupen la posición requerida. De lo anterior podemos indicar que la empresa asume un gasto de S/ 1, 411 821.00 soles el cual no está acorde a su crecimiento estratégico al 2020. Finalmente, se concluyó que si disminuimos la rotación en un porcentaje de 30%, utilizando los planteamiento del equipo de tesis presentara a la empresa un ahorro en su campaña del año 2018 de S/. 159, 901. 30 soles y sobre todo mejor atención al servicio lo que llevara a la empresa a cumplir con sus objetivos de ventas planteados mes a mes en su temporada más alta del negocio. / Trabajo de investigación

Thesis (M. Eng. in Logistics)--Massachusetts Institute of Technology, Engineering Systems Division, 2013. / Cataloged from PDF version of thesis. / Includes bibliographical references. / The U.S. Aerospace and Defense industry is a vital organ for national security and humanitarian disaster response as well as an economic powerhouse creating jobs and driving exports. News headlines often stop at the sale of complex, hi-tech and expensive defense systems short of capturing the critical aftersales support. However, it is the aftersales support that enables the mission to be accomplished. Without a well-functioning product support supply chain, even the most advanced fleet of fighter jets is rendered useless. This paper looks in-depth at such support supply chains within top industry companies. The investigation spans the current and desired states, and gaps the difference. It also establishes a visionary roadmap to get to the desired state and ensure optimum performance. The research proposes the "+Add Model", an easy to understand 5-level framework to achieve Global Optimization. The +Add Model acronyms stand for Aggregate Dynamic Derivatives, which are key elements in the framework. Aggregate refers to enabling a one integrated supply chain approach at the prime-integrator to benefit from economies of scale elements such as risk pooling and large discount buys. Dynamic refers to enabling a continuously improving supply chain through feedback loops making the supply chain agile. Derivatives refer to the realization that the supply chain is full of hidden derivatives (or levers). As in calculus, the derivative is a measure of how a function changes as its input changes. The +Add model identifies those main supply chain derivative functions and inputs, and then aims to fine-tune them to drive performance. By adopting the +Add Model a prime-integrator is able to improve demand forecast accuracy (Level-1), system planning lead times (Level-2) and increase collaboration with the supplier (Level-3). In turn, levels 1 through 3 enable significantly reduced supplier lead times (Level-4). Finally, as various programs apply the +Add Model approach, Aggregation (Level-5) provides additional benefits such as increased forecast accuracy, discount buys, and lower safety stock inventory through centralization. The +Add Model has a significant impact to the button line, analysis reveals substantial improvements to earnings, economic profit and cash flow while maximizing performance and reducing risk. / by Mina Riwes. / M.Eng.in Logistics

Healthy skin is a sign of positive self-worth, attractiveness and vitality. Compromises to this are frequently caused by extended periods of recreation in the sun and in turn exposure to the harmful effects of UV radiation. To maintain strength and integrity, protection of the skin is paramount. This can be achieved by implementing skin-care products which contain sunscreen active ingredients that provide UV protection. Unfortunately, photo-degradation, toxicity, and photo-allergies limit the effectiveness of present day sunscreen ingredients. Currently, this is moderated by physically embedding within inert silica particles, but leaching of the active ingredient can occur, thereby negating protective efforts. Alternatively, this research details the preparation and investigation of bridged silsesquioxane analogues of commercial ingredients which can be chemically grafted to the silica matrix. Studies with bridged salicylate particles detail facile preparation, minimized leaching, and enhanced UV stability over physically encapsulated and pendant salicylate counterparts. In terms of UVB protective ability, the highest maintenance of sun protection factor (SPF) after extended UV exposure was achieved with bridged incorporation, and has been attributed to corollary UV stability. Additionally, bridged salicylate particles can be classified as broad-spectrum, and rate from moderate to good in terms of UVA protective ability. Particles incorporated with a bridged curcuminoid silsesquioxane were also prepared and displayed comparable results. As such, an attractive method for sunscreen isolation and stabilization has been developed to eliminate the problems associated with current sunscreens, all while maintaining the established UV absorbance profiles of the parent compound. To appreciate the technology utilized in this research, a thorough understanding of sol-gel science as it pertains to hybrid organic/silica particles, including methods of organic fragment incorporation and insight on the effect of incorporation method on ingredient leaching and UV stability, is vital. This was afforded by analysis of hybrid fluorescent dansyl particles, prepared by both O/W microemulsion polymerization and a modified Stöber process, which detailed that covalent entrapment of bridged dansyl silsesquioxane is the incorporation method of choice to ensure minimized leaching and enhanced UV stability. As such, use of this method can provide exciting applications in fields where stability and retainment of the embedded ingredient is paramount for efficacy.

Thesis (M.A.)--University of Sydney, 1979. / Includes bibliographical references (p. [177]-190) and index.

Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been successfully introduced in the US. The product is also growing in popularity internationally. However, the concept and product sports-drink is relatively novel among Asians. The overall objective of this study was to investigate cross-cultural consumer acceptance and fundamental factors driving diversities in food acceptance using a sportsdrink varied in sweetener concentration. In the first part of the study, respondents (372) from Indonesia, Korea, Mainland China, Taiwan, Thailand, and United States evaluated sports-drink samples at four sweetener levels. Respondents' expected sensory characteristics, concept fitness, functionality, and experience with twenty commercial beverages were also evaluated. The results show that the optimal sweetness level for the sports-drink was lower for Americans than Asians. The degree of increase in perceived sweetness intensity over sweetener levels was greater among Americans than Asians. Also, there were considerable cultural differences in expectations for various beverages. In addition, experience with a product was another key factor affecting expectations. Based on the results from the first part of the study, a model delineating the processes of hedonic and intensity rating incorporating familiarity, concepts, and context effect was developed. To investigate the significance of this model, expectations were rated and sensory testing was carried out by modifying concepts and using different contexts of beverages. People (256) from Mainland China, Indonesia, Korea, and United States (US) participated in this experiment. The length of exposure to a sports-drink was a key factor affecting the optimum sweetener level for a sports drink. Concept influenced both expectation and taste rating of a sports-drink for the panelists who had been exposed to the sports-drink longer. Less exposed panelists were only affected in their taste rating by different concepts. When the concept was less acceptable, the acceptance rating of the optimum sweetener sample was also lowered. US panelists had a different expectation for a lemon-lime flavored beverage than did Asians. Ideal sweetness intensity ratings for general beverages was a good predictor in determining for panelists' optimum sweetener level for a sports-drink. Based on the model proposed, cross-cultural diversities in sweetness preference were better understood. / Graduation date: 2000

A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the conditions necessary to optimize the sensory characteristics of commercial yogurt. This study was broken down into two parts: (1) evaluation by a 90 to 182 member consumer panel and an 11 member descriptive panel for 14 strawberry and 6 lemon yogurt brands, and (2) correlation of the sensory measures of sweetness and sourness, and analytical measures of sugars and acids for 14 strawberry, 12 raspberry, 6 lemon, and 17 plain yogurt brands. Large sensory differences were found between yogurts for both flavors (strawberry and lemon) by both panels. Correlation and principal component analysis (PCA) indicated that two distinct groups of descriptors contributed to the liking of the yogurts: one associated with the fruity and sweetness characteristics, and the other related to the plain yogurt and sourness descriptors. Consumers based their overall liking ratings on fruit flavor, sweetness, sourness, and a balance of sweetness/sourness liking. Males and females rated samples differently by as much as one full scale value on a 9-pt. hedonic scale. Use of PCA to relate the two panels revealed that high consumer acceptance corresponded with the PC loaded with fruity and sweet characteristics while lower consumer acceptability was noted with high loadings on PC2 which was comprised of plain yogurt, acetaldehyde, and sourness descriptors. The results from the first part of the study indicate that to produce a highly acceptable yogurt, processors should strive to provide a balance between sweetness and sourness and provide enough fruit flavor to mask plain yogurt characteristics. In the second part of this study, titratable acidity and pH were measured for all the yogurts, while sugars were measured by HPLC only for the fruit flavored yogurts. Consumer overall liking was significantly correlated with sweetness intensity, sweetness:sourness (sw:so) ratio, and the summed impact of sweetness and sourness from the trained panel for strawberry and raspberry yogurt. No correlations between analytical measures and overall liking were found for any of the yogurts. A sw:so ratio greater than 1.0 for strawberry, and .8 for raspberry and lemon appeared necessary for high consumer acceptance. Generally, it was found that the sweeter the yogurt, the higher the consumer acceptance of fruit flavored yogurt. No relationships were found for any sensory and analytical measures for predicting the overall liking of plain yogurt. However, the best predictors of consumer liking of fruit flavored yogurt were the descriptive panel ratings. / Graduation date: 1991

Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles of lemon oil samples from a variety of sources (Argentina, Brazil, California coast, California desert, Spain, South Africa). Two sensory methods commonly used to identify such differences are descriptive analysis and gas chromatography/olfactometry (GCO). A trained sensory panel identified significant differences (p<0.05) in the aroma profiles of the nine tested lemon oils in terms of overall intensity, peel, lime, orange, and sweet aromas. While descriptive analysis is useful in identifying perceived product differences, it does not provide information regarding the chemical components responsible for product differences. GCO is an effective method for identifying a flavor system's important odorants and their odor quality, but there are numerous methods by which it may be performed. Two different GCO methods, Osme and aroma extract dilution analysis with flavor dilution (FD) factors, were used to analyze cold-pressed lemon oil, and results obtained from each method were compared. Conclusions drawn from each method regarding the most critical odorants were slightly different, and better agreement among subjects was found to be present with Osme. Upon concluding that Osme provides a less variable method of identifying critical odorants, the relationship between Osme and descriptive analysis data was examined to determine if samples were characterized similarly by both sensory methods. Considerable agreement between methods was evident. In addition, neral, geranial, limonene, linalool, and gamma-terpinene were identified as important base contributors to lemon oil aroma. / Graduation date: 1998

Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because of heat processing, orange juice undergoes undesirable flavor changes that decrease its acceptability to consumers. The objectives of this study were to differentiate between fresh frozen and heat treated orange juice employing descriptive analysis, and to determine by Osme, a gas chromatography-olfactometry (GCO) method, odor active volatiles that were either lacking or created in the heat treated juice. The second objective was to determine how changes in the odor-active volatile profile of heat treated orange juice, relates to changes in the aroma and flavor intensities of the samples as assessed by descriptive analysis. Through descriptive analysis, the panel was successful in significantly (p<0.05) separating the fresh, pasteurized, and concentrate samples. Orange, orange peel, sweet, and grassy descriptors were found to be important for fresh aroma and flavor, while cooked, yam, metallic, tamarind, green bean and artificial orange descriptors were higher in heat treated samples. Using Osme, it was possible to separate fresh frozen from heat treated orange juice, on the basis of their aroma profiles. Fresh frozen samples show a higher concentration of peaks tentatively identified as gamma-butyrolactone, citral, nonanal, carvone, perillaldehyde, carvyl propinate, valencene, and other unidentified peaks possessing descriptors such as floral, lime, citrus, pine, bamboo leaf, metallic, and vinyl. Pasteurized samples show a larger concentration of peaks tentatively identified as hexanol, octanol, nerol / carveol, myrcene, 2-octanone, p-cymene, terpenen-4-ol, betacitronellol, and other unidentified peaks with descriptors such as cilantro, vinyl, melon, mushroom, and metallic. Descriptors such as orange, orange peel, sweet, grapefruit, and grassy are more pronounced in the fresh samples and are similar to the odor descriptors of Osme peaks higher in the fresh samples. Descriptors such as cooked, artificial orange, yam, metallic, tamarind, and green bean are higher in the pasteurized samples, and are similar to the odor descriptors of peaks higher in these samples. / Graduation date: 1999

Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of stale aromas for North American lagers. This study has been divided into two parts, 1) the process of developing a lexicon for stale aromas for North American lagers and its application, and 2) the use of a consumer panel to determine whether the North American lager consumer has a preference for aged versus fresh beer and whether the consumer could perceive a difference between the two. In the first study, three brands of North American lagers were aged in 27°C storage for three months and 38°C storage for two weeks. A lexicon for staling aroma for North American lagers was created, using a trained descriptive panel. The lexicon had two tiers; the first tier had five descriptors that were category headings for the second tier of descriptors. Panelists were instructed to rate the first tier descriptors, but using the descriptors in the second tier was optional. To validate the lexicon, descriptive analysis was performed on the stored samples. The data were analyzed using principal components analysis (PCA) for the first tier descriptors and generalized procrustes analysis (GPA) for the second tier descriptors. The lexicon was used successfully, characterizing the control beers as sulfury and fruity and the aged beers as sweet brown. Within the sulfury category, panelists described control beers with the attributes perm solution and skunky. Within the sweet brown category, panelists described the aged beers with the descriptors baked pineapple and honey. The beers stored at different storage temperatures behaved differently across time. The maps constructed with PCA and GPA show a tendency for control samples to start out sulfury and, through time, age with sweet brown characteristics. In the second study, a consumer panel was implemented to 1) determine if the average North American lager consumer had a preference for fresh versus stored beer, and 2) to determine if perceivable differences existed between the fresh versus stored samples. A consumer test was designed using the three North American lagers that were tested in the trained panel. The target number of consumers for each brand was 100. The aged beer was stored at 38°C for 1 and 2 weeks, and the control was stored at 1°C for that time period. A preference test, followed by a triangle test, was performed on control versus 1 week at 38°C and control versus 2 week at 38°C for each brand (2 preference and 2 triangle tests for each brand; control versus 1 week and control versus 2 weeks). The results showed no significant preference for any brand/time point. Brand A had the only significant difference (p <0.05) between samples stored at 38°C for 2 weeks and the control (The results showed no preference). Additional research must be done for more conclusive information, but this research shows that a small group of North American lager consumers do not have a preference between aged beer and fresh beer and, for the most part, cannot tell a difference between aged beer and fresh beer. / Graduation date: 2002