Abstract: Nowadays, where most of the leading economies are
service oriented and e-business is being widely used for their
management, supply chain management has become one of the most
studied and practiced fields. Quality has an important role on today-s
business processes, so it is important to understand the impact of IT
service quality on the performance of supply chains. This paper will
start by analyzing the Supply Chain Operations Reference (SCOR)
model and each of its five activities: Plan, Source, Make, Delivery,
and Return. This article proposes a framework for analyzing Effect of
IT Service Quality on Supply Chain Performance. Using the
proposed framework, hypotheses are framed for the direct effect of IT
service quality on Supply Chain Performance and its indirect effect
through effective Supply Chain Management. The framework will be
validated empirically based on the surveys of executives of various
organizations and statistical analyses of the data collected.
Abstract: Knowing consumers' preferences and perceptions of
the sensory evaluation of drink products are very significant to
manufacturers and retailers alike. With no appropriate sensory
analysis, there is a high risk of market disappointment. This paper
aims to rank the selected coffee products and also to determine the
best of quality attribute through sensory evaluation using fuzzy
decision making model. Three products of coffee drinks were used
for sensory evaluation. Data were collected from thirty judges at a
hypermarket in Kuala Terengganu, Malaysia. The judges were asked
to specify their sensory evaluation in linguistic terms of the quality
attributes of colour, smell, taste and mouth feel for each product and
also the weight of each quality attribute. Five fuzzy linguistic terms
represent the quality attributes were introduced prior analysing. The
judgment membership function and the weights were compared to
rank the products and also to determine the best quality attribute. The
product of Indoc was judged as the first in ranking and 'taste' as the
best quality attribute. These implicate the importance of sensory
evaluation in identifying consumers- preferences and also the
competency of fuzzy approach in decision making.