Guo, Chenkai. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 58-60). / Abstracts in English and Chinese. / Abstract --- p.i / Acknowledgement --- p.iii / Chapter 1 --- Introduction and Literature Review --- p.1 / Chapter 2 --- Problem Description and Preliminary Results --- p.6 / Chapter 2.1 --- Traditional Decentralized Supply Chain --- p.7 / Chapter 2.2 --- Centralized Supply Chain --- p.10 / Chapter 3 --- Transportation Discount Incentive Scheme --- p.12 / Chapter 3.1 --- TDI Scheme I --- p.12 / Chapter 3.1.1 --- Optimal Order Quantity for q ≤ q- --- p.13 / Chapter 3.1.2 --- Optimal Order Quantity for q > q- --- p.17 / Chapter 3.1.3 --- Inducing Coordination --- p.18 / Chapter 3.2 --- TDI Scheme II --- p.22 / Chapter 3.3 --- TDI Scheme III --- p.25 / Chapter 4 --- Third-party Logistics --- p.28 / Chapter 4.1 --- 3PL Problem Formulation --- p.28 / Chapter 4.2 --- Optimal Decisions in the Decentralized Supply Chain --- p.31 / Chapter 4.2.1 --- Optimal Decisions of the Distributor --- p.32 / Chapter 4.2.2 --- Optimal Decisions of the 3PL Provider --- p.33 / Chapter 4.2.3 --- Optimal Decisions of the Producer --- p.35 / Chapter 4.3 --- Optimal Decisions in the Centralized Supply Chain --- p.37 / Chapter 4.4 --- Designing a Coordination Mechanism --- p.41 / Chapter 5 --- Computational Studies --- p.46 / Chapter 5.1 --- Numerical Study of the 3PL Model --- p.46 / Chapter 5.2 --- Comparison between the Supply Chain with and without the 3PL provider --- p.49 / Chapter 6 --- Conclusion and Discussion --- p.54 / Chapter 6.1 --- TDI Concluding Remarks --- p.54 / Chapter 6.2 --- 3PL Concluding Remarks --- p.55 / Chapter 6.3 --- Future Work --- p.56 / Bibliography --- p.58

In a setting of increased movement, communication, and flows across space, commodity chain networks bring valued cultural commodities to transnational communities. This research examines the networks bringing foreign cuisine ingredients to Peruvian transnational communities in San Francisco, California. It seeks to answer three inter-related questions: 1) What are the origins and transportation networks bringing Peruvian food items to San Francisco; 2) Who controls and benefits from the movement of this food and resulting capital; and 3) How do networks vary for different classes of end consumers? Chefs of ten Peruvian restaurants and ten Peruvian migrants in the San Francisco area are interviewed to determine primary imported Peruvian food items and their cultural value. Interviews with representatives of major importing companies as well as searches of import/export databases are used to trace network flows. Flow maps follow the food items from the point of origin to the point of consumption and visually demonstrate the flow of resulting capital. Additionally, network maps are divided into three categories determined by end consumer: expensive restaurant, moderate restaurant, and home cooking. Maps are analyzed for differences between these categories. Finally, a narrative analysis discusses the role of migrants' cultural eating habits in San Francisco and its connection to transnational commodity networks. The research offers commentary on the role of food as a cultural marker for Peruvian transnationals and on the relations of power within the commodity network. This research unites economy and culture at the local and global scales while showing how “things” are imbued with cultural meaning during the processes of production to consumption on a transnational network.

El presente estudio propone realizar un servicio de transporte fluvial de alimentos perecibles para las compañías petroleras de la selva norte del país, el cual forma parte importante dentro de la dieta balanceada que debe tener todo trabajador. El objetivo principal es brindar un servicio continúo durante toda época del año. / This study proposes to launch a river transport service of perishables for oil companies in the northern jungle region , which for ms an important part of thebalanced diet that every worker should have .The main objective is to prov ide a continuous service all year. / Trabajo de investigación

The aim of the thesis is to evaluate the possibilities of exporting products of company EXPRES MENU to Canada and Australia, especially from the logistical and legislative aspects. This thesis should serve as a practical guide to prepare export of products containing meat to Australia and Canada. The observations are applicable for exports of goods stored and transported in room temperature (+1 to +30 °C) and for other Czech exporters as information about legislative restrictions and requirements for import of meat and meat product to these countries.

Nowadays, wireless sensor network (WSN) is becoming popular in various fields of different industries along with the rapid development of hardware and software. Whereas more and more WSN applications come into use has make it difficult for consumers especially those who do not have professional knowledge to use. So it is urgently necessary and significant to offer services which do not need professional knowledge to satisfy consumers’ requirements from the users’ point of view. Therefore, service oriented architecture (SOA) is introduced as a method to do our research from the users’ point of view. After asimple overall introduction of WSN which include the system architecture, hardware, software and supported technologies, we pay our emphasis on the power consumption modeling for WSN and get some formulations following the operation cycle. Last but not least, SOA method is analyzed and some SOA based WSN applications are introduced as examples to further understand of SOA based WSN for readers.

Today focus on the environemnt is bigger than ever before. UN writes in their climate agenda that they by 2030want to cut the food waste per capita in half. There are strict regulations today regarding how food needs to betransported and stored, but as soon as the consument takes, for example, milk from the frigde at a store there areonly a few guidelines about how the product should be stored. If a chilled or frozen product is not kept insidethe range of the given temperature, a microbilogical growth will begin. This leads to that the food goes bad or,in worst case, that the consumer gets poisoned. There is a change happening today in how the consumers shoptheir food and more focus is layed upon the customer to handle their grocery shopping by themselves. This project focuses on developing a solution that will help the consumer to keep their food at the right temperatureduring an extended period of time. The project is carried out in Stockholm during 20 weeks in collaborationwith IKEA of Sweden in Älmhult. The target group in this project is IKEA’s broad customer group.With help from a Human Centered Design process this project goes through the three phases; inspiration,ideation and implementation. The project has been formed with interaction through workshops with differentexternal actors like users and focus groups. The ideation resulted in four simpler concepts that verged in to twothrough external decision making with supervisors from IKEA of Sweden. During the project, the prototypeshave been used together with users to evaluate the usability of the concepts. The result consists of two concepts; Behålla and Blåsa, that are aimed to meet two different users that hasbeen identified through surveys and interviews. Behålla is a smaller product that is target towards the user thatbrings food with them to work or school, also to those who buys less groceries at the store. Blåsa is, in contrastto Behålla, a bigger product that is targeted towards the customers that buys a bigger set of chilled and frozengroceries. Additionally four color variations has been created to offer IKEA alternative executions. These conceptsare visualized with renderings through Adobe Illustratior. With these concepts IKEA can enlarge theirsustainability profile and offer their customers two new products to keep their chilled and frozen foods cold. / Fokus på miljön är idag större än någonsin. FN skriver i sin klimat agenda att de till 2030 siktar på att halveramatsvinnet per capita. Idag finns det hårda regleringar om hur livsmedel ska transporte-ras och förvaras, menfrån den sekund konsumenten tar ut exempelvis ett mjölkpaket ur kyldisken finns det bara få riktlinjer om hurprodukten bör förvaras. Om en kyld eller fryst produkt inte hålls inom det angivna temperaturspannet skerdet en ökning i den mikrobiologiska tillväxten i livsmed-let. Detta leder i sin tur att matvaran blir dålig eller, ivärsta fall, att konsumenten blir förgiftad. Idag sker det också en förändring i hur konsumenterna handlar sinalivsmedel och allt större vikt läggs på att konsumenten för sig själv ska genomföra sitt köp. Detta projekt fokuserar på att utveckla en lösning som ska hjälpa konsumenten att hålla sina matvaror tempereradeunder en viss tid. Projektet är genomfört i Stockholm under 20 veckor i samarbete med IKEA ofSweden i Älmhult. Målgruppen i detta projekt är den breda kundgrupp som IKEA erhåller. Med hjälp av enanvändarcentrerad designprocess går det här projektet genom de tre designfaserna; inspiration, idégenereringoch slutligen implementering. Projektet har formats av interaktion genom workshops med olika externa aktörerså som användare och fokusgrupper. Idégenereringsfasen resulterade i fyra stycken enklare koncept somavgränsades till två genom extern beslutsfattning med handledare från IKEA of Sweden. Under projektets gånghar prototyper använts tillsammans med användare för att evaluera användarvänligheten hos koncepten. Resultatet består av två stycken koncept; Behålla och Blåsa, som är ämnade att möta två olika kundgrupper somhar identifierats genom enkäter och intervjuer. Behålla är en mindre produkt som riktar sig till de användaresom tar med sig matlåda till jobbet eller skolan samt till dem som köper färre matvaror i butiken. Blåsa är, ikontrast till Behålla en större produkt, skapad med fokus på de kunder som köper fler kylda och frysta matvaror.Utöver detta har fyra färgvariation skapats av produkterna för att erbjuda IKEA alternativa utföranden. Dessakoncept är visualiserade med hjälp av renderingar som har gjort i Adobe Illustrator. Med dessa koncept kanIKEA utöka sin hållbarhets profil och erbjuda sina kunder två nya produkter för att hålla deras kylda och frystamatvaror kalla.