This thesis emphasizes on investigating the relationship between the quality attributes and service oriented architecture (SOA). Due to quality attributes requirements drive the design of software architecture, it is necessary to maintain the positive quality of SOA and improve the negative quality of SOA. This thesis gives an introduction to SOA, Enterprise Service Bus (ESB) and MULE. Then, it covers information on quality of systems and tactics for achieving each quality attribute. Finally, we discuss the quality of SOA in detail, and illustrate how to set up a SOA and how to improve its quality using a case of an order for supermarket. / Order of supermarket

Context. Most games make use of graphics to create an environment that fits the mood they wish to convey. To use a game's graphical attributes such as colour, shape and texture to their utmost ability, knowing how these are perceived could help. Objective. This paper tries to determine how graphical attributes such as colour, texture, and shapes affect the perceived safety of a path inside a 3d environment. Method. To reach the objective, an experiment was conducted with 20 participants. The experiment was a two-alternative forced-choice (2AFC) test of 38 pairs of images, where each pair contained two versions of a tunnel entrance scene rendered using different graphical attributes. Each difference was based around either colour (warm and cold colour schemes), shape (round, wide, angular and thin), or texture (rugged, neutral and sterile). Results. The experiment generated results that varied compared to the expected results. For instance, the wider shapes were seen as safer compared to the thinner shapes, as was the same result with rounder shapes being perceived safer than angular shapes. Although a few preferred the cold colour scheme, the warmer colour scheme was seen as safer by the majority. While expected to be perceived as less safe than neutral textures but more than the rugged ones, the sterile texture was actually most commonly seen as safe. Conclusions. The main conclusion that was made is that colour, texture and shape can be applied to change the perception of safety in a scene. However, when opposing attributes are used in combination, the result might be based on how dominant the attribute is. The dominance of the graphical attributes could be an interesting topic for future work.

Magister Administrationis - MAdmin / The results emanating from the study indicate that Work Environment variables played the most crucial role in retaining Black talent in the organisation at which the research was undertaken. There were significant relationships between some of the biographical variables and retention, and the four retention factors significantly explained the variance in retention. Recommendations based on the data were made to various stakeholders in order to address the existing problem, while simultaneously protecting the rights to confidentiality of the respondents.

Since social media has been growing rapidly, the restaurant industry has been exploring this area extensively. Given that social media provides restaurant consumers with an opportunity to share their dining experiences, several studies have examined the impact of social media on consumer restaurant selection (Tran, 2015). As a part of the social media umbrella, online reviews are significant factors that influence consumer restaurant selection (Park & Nicolau, 2015; Yang, Hlee, Lee, Koo, 2017). However, there is a lack of understanding with regard to which attributes of restaurant online reviews are the most influential when it comes to customer decision making. Therefore, this study aims to investigate the relative importance of online review attributes in consumer restaurant selection. Particularly, this study focuses on the number of online reviews, the overall restaurant rating, and the following restaurant attributes: food quality, service quality, atmosphere, and price, to address the purpose of the research. Based on the recommendation of Orme, (2010), 353 respondents are recruited via Amazon’s Mechanical Turk, and a choice-based-conjoint (CBC) analysis is performed. The CBC analysis reveals the relative importance of each attribute for customer decision making. Based on the CBC analysis, the results confirms that food quality is the most important attribute in consumer restaurant selection. This factor is followed by overall restaurant rating, price, service quality, the number of online reviews, and atmosphere. Additionally, the overall restaurant rating is determined to be a substantially important factor that influences consumer restaurant selection, while the rest of the attributes vary in their rank. The market simulation calculated the preference estimates for the products for each respondent. This approach predicts the impact of each attribute on the market share. Food quality and overall restaurant rating are used for the market simulations. Therefore, it is also found that in relation to the market simulation, the decrease of food quality influenced the market share by about 58.88%. The findings of this study contribute greatly to the knowledge of the importance of food quality, and as a result, an overall restaurant rating. Therefore, restaurant managers should prioritize these key attributes to manage strategies for the restaurant

Please read the abstract in the section 00front of this document / Dissertation (MSc(Consumer Science))--University of Pretoria, 2005. / Consumer Science / unrestricted

Florida is the “Fishing Capital of the World”. With 3.1 million recreational anglers and total recreational fishing-related expenditures of $5 billion in 2011, Florida ranked first in the nation. Given the large benefits of recreational fishing in Florida, assessing the preferences of anglers is critical for sustaining the substantial benefits obtained from recreational fishing in Florida. The objective of this study is to estimate the value of fishing attributes using data on recreational fishing services offered by guides and outfitters. Hedonic price models are applied to estimate the implicit prices of fishing trip attributes and features. The estimated total economic impacts suggest that recreational fishing activities have added $151.19 million value to the economy of Florida and generated $69.73 million in total output. The results can be used by state and national policymakers for future policy design and management of this unique ecosystem service to ensure a sustainable economy.

The Long Term Athlete Development (LTAD) model is an innovation created in response to the Canadian Sport Policy (Canadian Heritage, 2007). The LTAD is an “athlete centered, coach driven, and administration, sport science, and sponsor supported” (Canadian Sport Centres, 2006, p. 33) athlete-development model. Since little research has been completed focusing on this model (viz., Black & Holt, 2009) this thesis had the purpose to better understand the adoption of the LTAD by cross-country ski (XCS) coaches. Two articles present a case study of three XCS club’s coaches, and a descriptive qualitative analysis of XCS coaches (N=13). Both analyses used Rogers’ (2003) Diffusion of Innovations theoretical framework to structure the narrative-interview guide, coding structure, and thematic analysis. Two key results of the thesis were an understanding of the link between a club’s characteristics and a coach’s perceived attributes of the LTAD, and secondly a proposed classification system for XCS coaches.

Density-based clustering is one of the well-known algorithms focusing on grouping samples according to their densities. In the existing density-based clustering algorithms, samples are clustered according to the total number of points within the radius of the defined dense region. This method of determining density, however, provides little knowledge about the similarities among points. Additionally, they are not flexible enough to deal with dynamic data that changes over time. The current study addresses these challenges by proposing a new approach that incorporates new measures to evaluate the attributes similarities while clustering incoming samples rather than considering only the total number of points within a radius. The new approach is developed based on the notion of Gravity where incoming samples are clustered according to the force of their neighbouring samples. The Mass (density) of a cluster is measured using various approaches including the number of neighbouring samples and Silhouette measure. Then, the neighbouring sample with the highest force is the one that pulls in the new incoming sample to be part of that cluster. Taking into account the attribute similarities of points provides more information by accurately defining the dense regions around the incoming samples. Also, it determines the best neighbourhood to which the new sample belongs. In addition, the proposed algorithm introduces a new approach to utilize the memory efficiently. It forms clusters with different shapes over time when dealing with dynamic data. This approach, called Aging, enables the proposed algorithm to utilize the memory efficiently by removing points that are aged if they do not participate in clustering incoming samples, and consequently, changing the shapes of the clusters incrementally. Four experiments are conducted in this study to evaluate the performance of the proposed algorithm. The performance and effectiveness of the proposed algorithm are validated on a synthetic dataset (to visualize the changes of the clusters’ shapes over time), as well as real datasets. The experimental results confirm that the proposed algorithm is improved in terms of the performance measures including Dunn Index and SD Index. The experimental results also demonstrate that the proposed algorithm utilizes less memory, with the ability to form clusters with arbitrary shapes that are changeable over time.

L’objet de ces travaux de recherche est de recueillir auprès de clients leur appréciation et leurs ressentis, traduits par des attributs de produit, face à une innovation en cours de conception, c’est-à-dire sans la totalité des informations sensorielles et fonctionnelles normalement disponibles sur un produit fini.Les deux objectifs principaux sont de prendre en compte les avis des clients tôt dans le processus de conception d’une innovation et de pouvoir comparer plusieurs innovations entre elles ou une même innovation à plusieurs stades de développement, en vue d’aider la prise de décisions des concepteurs et des décideurs.Afin de répondre à ces objectifs, plusieurs démarches méthodologiques sont réalisées et vérifiées :• En vue de compenser le manque de caractéristiques sensorielles et fonctionnelles d’une représentation intermédiaire d’une innovation, nous avons mis en place un « descriptif sensoriel »,• En vue de faciliter les comparaisons d’évaluations de produit, nous avons mis en place un questionnaire standard d’évaluation des avis clients. En effet, sur la base d’une recherche bibliographique des attributs de produit de qualités hédonique et pragmatique intervenant dans l’évaluation d’un produit, nous avons créé une liste d’affirmations à noter,• En vue de valider ces outils méthodologiques, nous avons réalisé une démarche comparative de plusieurs jalons ou stades de développement. Au total, nous avons réalisé six évaluations clients d’une même innovation à différents jalons du processus de conception auprès de 302 évaluateurs.Les résultats d’évaluation obtenus sont ensuite étudiés et comparés. Le but est de valider la construction du descriptif sensoriel et du questionnaire et d’apporter nos conclusions quant à l’évaluation de représentations intermédiaires à différents stades du processus de conception.Le questionnaire standard d’évaluation nécessite d’être affiné mais permet déjà de s’enquérir d’attributs de qualités hédonique et pragmatique d’un produit du point de vue des clients. Le descriptif sensoriel facilite la projection des clients vers ce que sera le futur produit. / The purpose of this research is to obtain the appraisal and feelings of customers, translated by product attributes, about an innovative product during its design process, i.e. without all the sensory and functional features available like for a finished product. Two main goals are to inquire the customers’ ways of thinking early in the design process and to compare several products themselves or the same product at different stages in the process. The objective is to help the designers and managers decision.To meet these goals, we realized and checked several methodological approaches:• To offset the lack of sensory and functional features of an innovation’s prototype, we created a “sensorial brochure”,• To facilitate the product assessments’ comparison, we created a standard questionnaire to inquire customers. In fact, with a bibliographic research of the hedonic and pragmatic attributes involved in the assessment of a product, we created a list of statements,• To validate these methodological tools, we realized a comparative approach at several milestones or stages of the design process. In total, we realized six customers’ assessments at different stages of the design process with 302 respondents.Then we studied and compared the assessments’ results. The aim is to validate the construction of the sensorial brochure and the questionnaire and to conclude from the innovation’s prototype assessments at different stages of the design process. The questionnaire needs to be improved but it has already permitted to inquire the customers on their hedonic and pragmatic attributes in front of a product. The sensorial brochure helps customers to imagine the future product.

Earnings management has had consequence in financial disasters, such as Enron, WorldCom and Nortel. More recently, it is alleged in the Lehman bankruptcy, which ushered in a global financial meltdown. Yet despite increased regulation and focus on governance and auditing, researchers find that earnings management remains a common practice. Accounting academics have responded to the earnings management problem by conducting studies using secondary data for governance variables and financial models to measure earnings management indirectly. Meanwhile, governance variables measured with secondary data now show little variability because of improved best practice and regulation, and there is strong evidence that the agency causal model and the earnings management measures are seriously flawed. This study uses a mixed-mode research model based on agency and stewardship theory to explain earnings management, and uses a more direct measure of its occurrence, namely the level of board information asymmetries and board monitoring and control actions, as a proxy for earnings management. Primary data is used to provide direct measures of important governance variables, which produce mixed results relative to earnings management using secondary data. In a survey of 245 Canadian public company directors, this study finds that an independent chair, less busy directors, and a smaller board does reduce earnings management, but that this impact is strongly moderated by the CEO's attributes. A CEO with stewardship attributes reduces earnings management, and a CEO with agency attributes increases earnings management. There also is evidence in the study that agency conflict variables improve governance outcomes, in this case, reducing the level of earnings management, and that board processes around monitoring and control actions could be a problem.