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This book constitutes the refereed proceedings of the International Conference, UNESST 2011, held as Part of the Future Generation Information Technology Conference, FGIT 2011, Jeju Island, Korea, in December 2011. The papers presented were carefully reviewed and selected from numerous submissions and focuse on the various aspects of u- and e-service, science and technology.
As future generation information technology (FGIT) becomes specialized and fr- mented, it is easy to lose sight that many topics in FGIT have common threads and, because of this, advances in one discipline may be transmitted to others. Presentation of recent results obtained in different disciplines encourages this interchange for the advancement of FGIT as a whole. Of particular interest are hybrid solutions that c- bine ideas taken from multiple disciplines in order to achieve something more signi- cant than the sum of the individual parts. Through such hybrid philosophy, a new principle can be discovered, which has the propensity to propagate throughout mul- faceted disciplines. FGIT 2009 was the first mega-conference that attempted to follow the above idea of hybridization in FGIT in a form of multiple events related to particular disciplines of IT, conducted by separate scientific committees, but coordinated in order to expose the most important contributions. It included the following international conferences: Advanced Software Engineering and Its Applications (ASEA), Bio-Science and Bio-Technology (BSBT), Control and Automation (CA), Database Theory and Application (DTA), D- aster Recovery and Business Continuity (DRBC; published independently), Future G- eration Communication and Networking (FGCN) that was combined with Advanced Communication and Networking (ACN), Grid and Distributed Computing (GDC), M- timedia, Computer Graphics and Broadcasting (MulGraB), Security Technology (SecTech), Signal Processing, Image Processing and Pattern Recognition (SIP), and u- and e-Service, Science and Technology (UNESST).
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
The effects of recent economic and financial crises have reached an international scale; a number of different nations have experienced the fallout of these events, calling into question issues of accountability and reform in public management. Global Perspectives on Risk Management and Accounting in the Public Sector is a pivotal reference source for the latest research on current developments and future directions of the regulation, financial management, and sustainability of public institutions. Featuring discussions on risk assessment, transparency, and information disclosure, this book is ideally designed for regulatory authorities, researchers, managers, and professionals working in the public domain.
This book takes a fresh stance and views EI and AI as services that are provided by service employees and machines as organisational offerings to customers. As emotional intelligence (EI) and artificial intelligence (AI) have been cited to have broad effects on individuals, businesses and beyond, this book is focused on the organisational context, specifically how they affect employees and customers from a marketing perspective. The stance in this book is consistent with the conceptualisation of a service. This book holds that intelligence in businesses must turn into organisational assets to manifest their values. Further, this book explores this service-dominant logic era, and compared to tangible products, service plays a key role in organisational performance and customer relationship with the organisation. Intelligence exhibited either by human or machine is not a tangible product, but can be utilised as a service to assist employees in performing tasks and delivering services as well as facilitating business transaction and customer experience. This book is structured as follows. Chapters 2 and 3 demystify emotional and artificial intelligence, from different perspectives, including conceptualisations, the history and evolution of the concepts, how they function and where they can apply to. These discussions help readers understand what exactly these two intelligences are. Chapters 4 and 5 analyse how emotional intelligence is related to employees and customers, respectively, with a focus on service organisations. Chapters 6–8 are dedicated to anatomising AI and how it is operationalised as a service to influence employees and customers. Specifically, viewing AI as a service, Chapter 6 examines the impact of AI service quality and how it is related to employee service quality. Chapter 7 analyses the influence of AI service quality on customers. Based on the discussion in Chapters 6 and 7, Chapter 8 is extended to develop a scale to measure such AI service, named AI service quality. The last three chapters of this book integrate EI and AI to analyse their respective impacts on employees and customers. Chapter 9 proposes EI as a moderator of AI, whereas Chapter 10 proposes AI as a moderator of EI. Chapter 11 employs service profit chain to integrate EI and AI in the chain relationship to understand their effects on both employees and customers. This chapter broadly covers the service industry with a focus on tourism and hospitality sector. The discussion on the impact of EI and AI is complemented with empirical studies conducted in tourism or hospitality context to address their effects in these sectors.
This book constitutes the refereed proceedings of the International Conference, UNESST 2011, held as Part of the Future Generation Information Technology Conference, FGIT 2011, Jeju Island, Korea, in December 2011. The papers presented were carefully reviewed and selected from numerous submissions and focuse on the various aspects of u- and e-service, science and technology.
FinTech, an abbreviated term for financial technology, is a digital revolution changing the way banking and financial services are being used both by individuals and businesses. As these changes continue to take place, the financial industry is focused on technological innovation and feeding into this digital revolution to better serve consumers who are looking for easier ways to invest, transfer money, use banking services, and more. FinTech is increasing accessibility to financial services, automating these services, expanding financial options, and enabling online payments and banking. While the benefits are being continually seen and this technology is becoming more widely accepted, there are still challenges facing the technology that include security concerns. To understand FinTech and its role in society, both the benefits and challenges must be reviewed and discussed for a holistic view on the digital innovations changing the face of the financial industry. The Research Anthology on Concepts, Applications, and Challenges of FinTech covers the latest technologies in FinTech with a comprehensive view of the impact on the industry, where these technologies are implemented, how they are improving financial services, and the security applications and challenges being faced. The chapters cover the options FinTech has unlocked, such as mobile banking and virtual transactions, while also focusing on the workings of the technology itself and security applications, such as blockchain and cryptocurrency. This book is a valuable reference tool for accountants, bankers, financial planners, financial analysts, business managers, economists, computer scientists, academicians, researchers, financial professionals, and students.
In today's rapidly evolving world, technology has permeated every aspect of our lives, and the culinary world is no exception.Impactful Technologies Transforming the Food Industry delves into the revolutionary role of technology in transforming the way we produce, prepare, and experience food. From restaurant operations to the dining experience and the rise of food delivery services, this book explores the profound impact of technology on the food industry. Impactful Technologies Transforming the Food Industry provides an in-depth exploration of the objectives, motivations, and consequences associated with the adoption of technology in the food industry through meticulous analysis and real-world examples. From advanced ordering systems and kitchen automation to virtual reality and interactive dining experiences, readers gain valuable insights into how technology has revolutionized the way food businesses operate and how it has reshaped the relationship between consumers and food. This book also addresses the emergence of food delivery services, the ethical considerations of technology in the industry, and the potential future trajectory of food tech. It is an essential resource for food industry professionals, students, policymakers, and consumers interested in the intersection of gastronomy and technology.