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This book is the first work to conduct the emergency logistics optimization problem under the epidemic environment (whether natural or man-made), which provides a new perspective for the application of optimization theory.
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This book demonstrates that innovative ideas are systematically constructed in the creative space spanned by the dimensions of systems thinking and knowledge management.
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This is the first book to provide a comprehensive and systematic introduction to the ranking methods for... Læs mere
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This is the first book to provide a comprehensive and systematic introduction to the ranking methods for... Læs mere
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This book discusses an emerging field of decision science that focuses on business processes and systems used to extract knowledge from large volumes of data to provide significant insights for crucial decisions in critical situations.
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The respective chapters cover a range of theoretical issues and examples concerning how the qualitative theory of dynamical systems is... Læs mere
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The respective chapters cover a range of theoretical issues and examples concerning how the qualitative theory of dynamical systems is... Læs mere
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It includes chapters on system performance management, software reliability assessment, testing, quality management, analysis using soft computing techniques, management analytics, and business analytics, with a clear focus on exploring real-world business issues.
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It includes chapters on system performance management, software reliability assessment, testing, quality management, analysis using soft computing techniques, management analytics, and business analytics, with a clear focus on exploring real-world business issues.
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This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition.
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This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition.
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