The present paper deals with the effects of nanofluids and thermal radiation over a stretching/ shrinking sheet. The governing differential equations are transformed into a set of non-linear coupled ordinary differential equations which are then solved using numerical technique with appropriate boundary conditions for various values of physical parameters. The effects of various physical parameters on the dimensionless velocity, temperature, and concentration profiles are depicted graphically and analyzed in detail. Favorable comparisons with previously published work on various special cases of the problem are obtained. The effects of various physical parameters on the local Nusselt number and local Sherwood number are also presented in the tabular form.
PurposeIn this article, we identify various foodservice-related attributes that are important for undergraduate students residing in hostels and avail service from specific foodservice providers. We also investigate the performance of attributes to determine areas where the foodservice providers should maintain a high performance or where improvement is required.Design/methodology/approachWe apply the Kano methodology to design the questionnaire for 24 different attributes. For each attribute, we construct three questions; namely, functional type, dysfunctional type, and performance of the hostel foodservice. We collect a total of 317 responses. We use multiple methods to determine the dominant category. Finally, combining the values of these methods, we study relative positions of the attributes in the importance–performance grid.FindingsBased on the Kano categorization, quality-related attributes are most important, followed by hygiene, comfort, availability, variety, and time, in the descending order. The gender of the respondent plays an important role in categorization of some attributes. Using the importance–performance analysis, we identify the attributes where the foodservice provider should maintain a high performance or where improvement is required. Improvements in some attributes are difficult due to foodservice provider's self-assessment of high performance or high difficulty for improvement.Originality/valueIn this study, we examine the importance of various foodservice attributes among undergraduate residential students. We combine multiple methods of Kano categorization to compute importance values of the attributes. We also investigate the reasons behind the gap between student's and foodservice manager's perception of the performance of these attributes.
This paper proposes a new concept on transportation problem in which, we maximize the profit and minimize the transportation time while transporting an amount of quantity from a source to the destination. Here, we design two transportation models, in both the models; we maximize the profit and minimize the time of transportation. Here model-I having the unit purchase cost, unit selling price, unit transportation cost and transportation time as trapezoidal interval type-2 fuzzy number, while in model-II all the parameters are trapezoidal interval type-2 fuzzy number. To reduce these model-I and model-II into crisp equivalent, we use the expected value of a trapezoidal interval type-2 fuzzy number. Then the crisp equivalent problems are solved by employing the Interactive fuzzy satisficing method and LINGO 13.0 software to get the optimal solution. A numerical example is provided to demonstrate the models.
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