More than ever, businesses heavily rely on IT service delivery to meet their current and frequently changing business requirements. Optimizing the quality of service delivery improves customer satisfaction and continues to be a critical driver for business growth. The routine maintenance procedure plays a key function in IT service management, which typically involves problem detection, determination and resolution for the service infrastructure. Many IT Service Providers adopt partial automation for incident diagnosis and resolution where the operation of the system administrators and automation operation are intertwined. Often the system administrators' roles are limited to helping triage tickets to the processing teams for problem resolving. The processing teams are responsible to perform a complex root cause analysis, providing the system statistics, event and ticket data. A large scale of system statistics, event and ticket data aggravate the burden of problem diagnosis on both the system administrators and the processing teams during routine maintenance procedures. Alleviating human efforts involved in IT service management dictates intelligent and efficient solutions to maximize the automation of routine maintenance procedures. Three research directions are identified and considered to be helpful for IT service management optimization: (1) Automatically determine problem categories according to the symptom description in a ticket; (2) Intelligently discover interesting temporal patterns from system events; (3) Instantly identify temporal dependencies among system performance statistics data. Provided with ticket, event, and system performance statistics data, the three directions can be effectively addressed with a data-driven solution. The quality of IT service delivery can be improved in an efficient and effective way. The dissertation addresses the research topics outlined above. Concretely, we design and develop data-driven solutions to help system administrators better manage the system and alleviate the human efforts involved in IT Service management, including (1) a knowledge guided hierarchical multi-label classification method for IT problem category determination based on both the symptom description in a ticket and the domain knowledge from the system administrators; (2) an efficient expectation maximization approach for temporal event pattern discovery based on a parametric model; (3) an online inference on time-varying temporal dependency discovery from large-scale time series data.

The purposes of this study were. to identify current uses of computers by university foodservice operations and to determine if there.are any differences in computer use among university foodservice operations. The twelve university foodservice directors who responded to the research questionnaire varied significantly in their computer usage and computer characteristics. Institutions serving more than 1,000 meals per day represented 91% of the sample using computers. Chi Square analysis found a significant use of menu-costing programs. The computers were used more than six hours a day by 75% of the sample. The.problems relating to hardware and software selection indicate a lack of assessment of operational needs for foodservice operations. Guidelines to assist foodservice directors in computerization are needed.

Main focus of the thesis lies in the corporate management decision support deploying and using IT / ICT. Specific technology described is Business Activity Monitoring. The contribution of the work lies primarily in two planes. The first plane is to create as far as the most comprehensive view of the BAM. The findings are collected from different directions and areas. The first direction of research is focused on the development of Business Intelligence and description of BAM as a trend of BI, including the stages of development and projections into the future. The second direction focuses primarily on a detailed circumscribe of BAM. Its definition, deployment assumptions, basic models, the way how business can benefit from BAM usage. The third guideline shows the classification of BAM surrounded by the other / similar technologies and business solutions -- BI and BSM, and the search key differences. The second level of the work is to support the AML implementation in a specific environment of banks using BAM. This is a practical demonstration of the possibility of using BAM in practice. Basic design solution lies in the analysis of risks arising from the law and the current state of the solution. By mapping of banking processes and searching for points of risk it is then possible to deploy these risks BAM tools for their management. Motion of support lies mainly in conceptual terms.

Cette thèse a pour objectif de déterminer les facteurs explicatifs de la fidélité à l’enseigne - marque de service dans le contexte du pays émergent en intégrant le management de service et le marketing relationnel. Elle se compose de deux parties. La première partie permet de clarifier le concept de la fidélité à l’enseigne-marque de service selon une approche historique, conceptuelle et pluridisciplinaire. Elle vise à mieux comprendre la nature économique, culturelle, socio-démographique des pays émergents. Après une étude qualitative exploratoire, elle propose un modèle conceptuel de la fidélité du consommateur en combinant l’ensemble des concepts de l’expérience de service (qualité de service, image corporate) et de la relation client-marque (confiance, attachement). La deuxième partie est consacrée au test des hypothèses et à l’analyse des résultats suite à une enquête quantitative réalisée auprès des consommateurs bancaires vietnamiens. Les données sont traitées par les méthodes des équations structurelles, d’analyse des effets médiateurs simples et multiples, et la méthode d’orthogonalisation. Les résultats précisent la nécessité de concilier l’approche servicielle et relationnelle dans les études de la fidélité. Plus précisément : Valider l’impact direct et positif de toutes les variables centrales sur la fidélité du consommateur en soulignant le rôle pivot de la qualité perçue de service ; Valider l’impact indirect et positif de la qualité perçue, de l’image sur la fidélité à travers la confiance et l’attachement; Détecter et valider l’effet modérateur des variables contextuelles de la conformité sociale et de la familiarité du consommateur des pays émergents. / The objective of this thesis is to determine the factors explaining the service encounter/brand loyalty in the context of an emerging country by integrating service management and relationship marketing. It consists of two parts.The first part deals with the conceptual framework of this research. It clarifies the concept of service encounter/brand loyalty from a historical, conceptual and multidisciplinary approach. Second, it aims to better understand the demographic, economic and cultural nature of emerging countries. Finally, this section proposes, after an exploratory qualitative study, a conceptual model of customer loyalty by combining all of the concepts of the service experience (perceived service quality, corporate image) and customer - brand relationship (trust, attachment).The second part presents the empirical framework. It is dedicated to assumptions testing and results analyzing based on a quantitative survey of Vietnamese banking consumers. The data are processed by the methods of structural equation analysis, single and multiple mediating effects, and orthogonalization method. The results indicate the need to balance the service-based and relational approach in studies of loyalty. More specifically: i. Validate the direct and positive impact of all central variables on the customer loyalty by highlighting the pivotal role of the perceived quality of service; ii. Validate indirect and positive impact of perceived quality and corporate image on loyalty through trust and attachment; and iii. Detect and validate moderating effect of contextual variables of social compliance and familiarity of the consumer in emerging markets.

The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.

In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.

Samtidigt som fokuset på hållbarhetsarbete inom organisationer har ökat, har det även resulterat i frågor om hur företag skapar ett hållbart värde. Hållbarhet har definierats utifrån tre grundpelare: miljömässig-, ekonomisk- och socialhållbarhet. Inom tjänsteteori har intresset för hållbarhetsteorier ökat, men relationen mellan dessa områden är relativt outforskade. Detta är förvånansvärt då många organisationer är beroende av hållbart värdeskapande. Således är syftet med studien att alstra förståelse för hur aktörer skapar värden inom ett hållbart tjänsteekosystem. Studien utgår från ett makroperspektiv eftersom viktiga implikationer för värdeskapande kan upptäckas då hållbarhet genererar värde för flera aktörer. Det teoretiska ramverket omfattar tre delar; teori om tjänsteekosystem, hållbarhet och en sammanföring mellan dessa områden. Eftersom värdeskapande inom hållbara tjänsteekosystem är relativt outforskat valdes en kvalitativ och explorativ ansats för att undersöka hur hållbart arbete inom ett tjänsteekosystem bidrar till att skapa värde.  Analysen förankras i nio semistrukturerade intervjuer som genomfördes med respondenter från olika organisationer som tillhörde företagsklustret Paper Province. Intervjuerna kombineras med teori för att skapa en koppling mellan ett empiriskt fall och teori. Deltagande respondenter hade hög befattning inom respektive organisation, vilket var viktigt för att förstå organisationens struktur. Studien visar att hållbarhet inte bara ligger till grund för organisationers värdeskapande logik utan även skapar en grund för arbetsstrukturer. Genom att utgå från tjänstedominant logik ger analysen ett nytt sätt att se på hållbara aktörers värdeskapande. Inom det hållbara tjänsteekosystemet skapar aktörer förutsättningar för ett högre samhällsvärde till följd av hållbar resursintegration. / At the same time as the focus on sustainability work within organizations has increased, it has also resulted in questions about how companies create sustainable value. Sustainability has been defined based on three pillars: environmental, economic, and social sustainability. In service theory, interest in sustainability theories has increased, but the relationship between these areas is relatively unexplored. This is surprising as many organizations are dependent on sustainable value creation. Thus, the study aims to generate an understanding of how actors create value within a sustainable service ecosystem. The study is based on a macro perspective because important implications for value creation can be discovered as sustainability generates value for several actors. The theoretical framework comprises three parts; theory of service ecosystems, sustainability, and a merger between these areas. Since value creation in sustainable service ecosystems is relatively unexplored, a qualitative and exploratory approach was chosen to investigate how sustainable work in a service ecosystem contributes to creating value.  The analysis is anchored in nine semi-structured interviews conducted with respondents from various organizations that belonged to the Paper Province cluster. The interviews are combined with theory to create a connection between an empirical case and theory. Participating respondents held senior positions within each organization, which was important for understanding the organization's structure. The study shows that sustainability forms the basis for organizations' value-creating logic and creates a basis for work structures. Based on service-dominant logic, the analysis provides a new way of looking at sustainable players' value creation. Within the sustainable service ecosystem, actors create conditions for a higher societal value because of sustainable resource integration.

This thesis analyzes the financial and fundraising Society civic association Trend wheelchairs Olomouc . It includes theoretical knowledge about the functioning of non-profit organizations with a focus on financing, donor recruitment and methods of evaluation of their effectiveness. Analytical part applies the lessons arising from the theoretical to the practical level. In this section there are methods aimed at measuring of the performance of the organization. Forms part of the thesis is devoted to measures that should improve the overall functioning of the civic association. Klíčová slova

The project inspects and discusses improvements of the technical assistance of Change Management support within IT service provider. The primary objective of the procet is to analyse and implement a new software tool to display possible improvements. This project involves whole software development proces including requirements collection, systém analysis, design, implementation. In the first part, the IT service management, especially Change Management area and ITIL methodology is described. In the second part, the analysis of current state of the proces implementation and software tool is discussed and proposed opportunities for improvement. In the end, the results are summarized and possibilities of the future improvements are proposed.

Orientador: Rogério Lopes Vieites / Banca: Erica Regina Daiuto Bastos / Banca: Magali Leonel / Banca: Priscila Veiga dos Santos / Banca: Flavia Queiroga A. de Almeida / Resumo: A importância das Boas Práticas de Fabricação (BPF) no preparo, manuseio, armazenamento e distribuição dos alimentos é a principal forma de prevenir e evitar doenças e enfermidades transmitidas pela manipulação e consumo de alimentos. Por meio da implementação das BPF, o setor alimentício passa a contar com uma ferramenta de controle de qualidade, deixando de expor a risco a saúde de consumidores e funcionários. Diante da importância do consumo de tomate para a saúde e da água no preparo e na ingestão humana, este trabalho objetivou aplicar um teste de avaliação de boas práticas de fabricação em estabelecimentos comerciais de Botucatu-SP e avaliar estes produtos e os parâmetros de qualidade. Neste trabalho, as (BPF) foram verificadas em 10 (dez) estabelecimentos, escolhidos aleatoriamente. Aplicou-se check-list constituído de 172 itens. Os estabelecimentos são classificados como grupo I, II ou III, conforme a porcentagem estabelecida pela ANVISA, anexo II. As respostas sobre a adequação incluíram "sim", "não" e "não se aplica", baseadas na legislação vigente no país. Foram feitas análises da qualidade microbiológica do tomate e água, Número Mais Provável (NMP) de coliformes totais, termotolerantes: análises físico-químicas das amostras de água dos estabelecimentos, análises de metais pesados na água com recurso do equipamento de absorção atômica e análise de pesticidas em tomate, no cromatógrafo líquido na cidade de Botucatu-SP, no Departamento de Química e Bioquímica do Instituto de Biociências de Botucatu-SP. No check-list aplicado para verificação das BPF, os restaurantes foram identificados por letras para manter o sigilo profissional e a ética que devem permear os trabalhos de pesquisa, sendo 60% dos estabelecimentos classificados como Grupo II (restaurantes B, C, D, G e J) e 40% (A, E, F e H) como Grupo I. Para a determinação do ... / Abstract: The importance of Good Manufacturing Practices (GMP) in the preparation, handling, storage and distribution of food is the main way to prevent diseases transmitted by it. Through the implementation of GMP, the food industry counts with a tool for quality control, without jeopardizing the health of their customers and employees. Facing the importance of tomato consumption for human health and of water on the preparation and human consumption, this doctoral thesis aims to apply an evaluation test to GMPs at commercial store in Botucatu-SP and evaluate this products for important quality parameters. In this study GMP were observed in 10 (ten) commercial establishments that were selected at random. It was applied a check-list which was in 172 items. Commercial establishments are classified as group I, II or III, according to the percentage commercial store by ANVISA. The possible results included "yes", "no" and "do not apply", based on the current Brazilian legislation. Analyses were made of the microbiological quality of tomatoes and water, Most Probable Number (MPN) of total coliforms, thermotolerants: Physical-chemical analysis of the water samples of commercial establishments, heavy metals analyses in the water with the equipment of atomic absorption and analysis of pesticide residues in tomato, in the liquid chromatograph of the city of Botucatu-SP, "Departamento de Química e Bioquímica do Instituto de Biociências de Botucatu-SP". According to the check-list applied to verification of GMP, restaurants were identified with letters to maintain professional confidentiality, being 60.0% of establishments classified as Group II (restaurants B, C, D, G and J) and 40% (A, E, F and H) as Group I. According to the determination of (MPN) of total coliforms, the collected tomatoes were not within the standards of the current legislation, underscoring the importance of always cleaning and ... / Doutor