呼叫中心接入方式的创新与实现

本文回顾了呼叫中心（Call Center)技术的发展,重点介绍了作者在呼叫中心接入方式（电话、图文电话、微机终端、Web、可视终端、传真、手机）方面的研究成果,并给出了实现方案。     

企业利用Visual FoxPro平台开发信息化系统

由于信息化系统在企业内部使用,要求符合企业的实际环境,能简易安装使用,在保证开发平台有较好的技术支持的前提下,选择"大家都能接受"的开发平台,才是正确的选择。故完全可以选择通用性较强的VFP作为编程软件。     

Linking forestry, sustainability and aesthetics

In forest planning, little research has been devoted towards examining how visual-impact assessment can improve the public acceptance of forest activities and augment forest sustainability. The objective of the present work is to review the methods of aesthetic assessment of forest landscapes, which will help the implementation of visual-impact assessment in sustainable forestry. From the numerous techniques of landscape evaluation that have been devised in recent years, the expert approach techniques have dominated in environmental management practices and the perception-based approach in research. The non-market economic valuation techniques are essentially trade-off methods and not aesthetic assessments by themselves. Revealed preference methods, such as hedonic-price, use actual market choices of individuals to get their preferences towards non-market attributes, and stated preference methods, such as contingent valuation method, rely on surveys to get directly the individual's willingness to pay for the non-market attributes. Psychophysical preference modelling is a popular quantitative holistic technique of landscape evaluation and if used in combination with indirect aesthetic evaluation methods might create new standards and protocols for techniques of objectively estimating public perception of aesthetic quality and thus to enhance social sustainability in forest space.     

初学工资管理系统的分析与设计

本系统为中小企业能对企业员工工资发放进行有效的管理而设计开发,系统提供了多项针对工资发放及管理的实用功能,实现了财务部门对本单位工资发放系统的集中管理,在设计的时候采用了用户不同身份对于系统的操作权限不同的方式,及后台数据库独立设计,保证了系统的安全性、稳定性及可靠性.是一个功能实用,操作方便,简单明了的工资发放及管理软件.     

网页设计中的色彩探析

文章从色彩的基本知识以及色彩搭配的原理两个方面,分析网页设计中的色彩搭配最佳视觉效果。     

谈服装品牌中的视觉营销策略研究

一直以来,视觉营销仅仅被作为市场营销层面上一部分销售技术的总和。而在品牌竞争日趋激烈的今天,顾客的注意力就是企业的效益。视觉营销不再只被作为一种实用的技巧,而是被看作一项重要的营销策略、一个完整的系统工程,贯穿品牌整个运作过程的始终。视觉营销策略作为企业有效竞争力,已经成为服装品牌企业在新竞争环境下的新的营销战略思想。     

Re‐gendering consumer agency in mid‐nineteenth‐century America: A visual understanding

The re‐gendering of consumer agency in the middle decades of the nineteenth century, from being a male to an increasingly female prerogative and responsibility, marked an important milestone in the history of American consumer culture. Art from this period can provide a visual understanding of this ideological and social transformation. Accordingly, this paper examines the lives and selected works of two intriguing genre painters, Francis W. Edmonds (1806–1863) and Lilly Martin Spencer (1822–1902), using concepts and methods from art history, visual culture, and postmodern theory. Implications for household consumption history and theory are also discussed.     

Visual merchandising of pastries in foodscapes: The influence of plate colours on consumers’ flavour expectations and perceptions

The aim of our research is to find out how pastries should be visually merchandised in retail environments most effectively. In particular, we want to answer the question whether the colour of the surface (black vs. white) against which pastries are presented influences consumers’ expectations (sensory and hedonic), i.e., before tasting (stage 1) and perceptions (sensory and hedonic), i.e., after tasting (stage 2). In addition, we seek to detect any differences in sensory and hedonic evaluations as well as purchase intentions between stage 1 and stage 2.For this purpose, we conducted two studies on a special type of pastries, i.e., macarons: first, based on our observational research, we selected the most popular macaron flavours (colours): pistachio (green), raspberry (pink), coffee (light brown), chocolate (dark brown), lemon (yellow), and vanilla (off-white); second, we carried out a between-participants experiment among 432 participants.Our results reveal that customers seem to show a high degree of identification of the actual flavour in stage 1, with some doubts related to the colours light brown, yellow, and dark brown. Moreover, the assessment of the sensory attributes of crunchiness, creaminess, and sweetness, as well as the hedonic value and purchase intent appear to be higher in stage 2 than in stage 1. Furthermore, no main effects of the plate colour on the evaluations of greasiness, crunchiness, creaminess, and sweetness, as well as the hedonic value and purchase intent in stage 1 and stage 2 could be found. However, while the expectation of greasiness for the macaron colours green, pink, light brown, lemon, and off-white is higher when served on a black plate, for the colour dark brown, the expectation of greasiness is higher when served on a white plate. Finally, managerial implications for retailers, like, bakeries, pastry shops, restaurants, or caterers, are provided, the limitations of our research are mentioned, and avenues for further research are given.