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Process flexibility (PF) is seen as a hedging instrument against demand uncertainty. This paper aims to examine capacity decisions for both flexible and dedicated processes under production policies such as make-to-order and make-to-stock. The study identifies some relative benefits, in terms of expected profit, of the process flexible plant over the dedicated ones. Furthermore, the advantage appears to be contingent upon the decision on the preset service level.

Using the sample-based optimization procedure, a detailed computational analysis is undertaken to identify the conditions under which a flexible plant is preferred over a dedicated plant. A combination of genetic algorithm and sample-based optimization procedure is used to capture the effects of preset service level. The factors controlled in this paper include the demand variance, demand correlation, capacity investment cost and the product price.

According to this study, in a dedicated process changing to a flexible process is not justified for the same level of demand correlation even with high demand variance. In fact, a strict control on the preset service level prefers the dedicated strategy. The advantage of a flexible plant increases as the demand correlation decreases, product price decreases, price asymmetry increases or capacity investment cost increases. With a preset service level constraint, a flexible process should be preferred to a dedicated one only when the capacity investment cost is high or the products have low contribution margins.

The PF index is introduced in this paper to measure the benefit of a flexible plant over a group of dedicated plants. The benefits were found to be contingent upon the decision on the required service level.

In 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.

We 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.

Based 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.

In 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.

The purpose of this paper is to present a multi criterion failure mode effect and criticality analysis for coal-fired thermal power plants using uncertain data as well as substituting the traditional risk priority number estimation method.

Grey-complex proportional assessment (COPRAS-G) method, a multi criteria decision making tool is applied to evaluate the criticalities of the failure modes (alternatives). In this model the criteria (criticality factor) against each alternative are expressed in grey number instead of crisp values.

Rupture failure of the straight tube of economizer (ECO) due to erosion is the highest critical failure mode whereas rupture failure of the stub of ECO due to welding defect is the lowest critical failure mode.

This paper incorporates human and environmental factors as additional factors which also influence the failure modes significantly. The COPRAS-G method is modified according this problem. Uncertainty in the scoring of criticality factors against each failure mode by various maintenance personnel is expressed in grey numbers.

This paper aims to explore authenticity as a multidimensional construct from both consumer and service provider perspectives in the context of culturally themed restaurants in Kolkata, India.

Utilizing a phenomenological design, data have been collected through participant observation, photographs and semi-structured interviews in Bengali-themed restaurants over a two-year period.

By articulating the processes and dimensions that operate behind the narrative of authenticity, the findings display the interaction between market/cultural forces and the perception of authenticity. These reveal that authenticity embraces four major categories, namely, traditional, staged-form, postmodern and constructivist.

This study provides insights into the collective role of both consumers and service providers in mediating perceptions of authenticity. Theoretically, this study contributes to the literature by articulating four dimensions of authenticity.

Practically, this study assists marketers with insights into the balance of authenticity and the commoditization of culture.

As globalization weakens cultural boundaries and jeopardizes regional identities, there is a need for reassuring cultural continuity that upholds ethnic legacy for local consumers. Thus, this study provides theoretical and practical insights for both researchers and practitioners concerned about maintaining authenticity in a global marketplace.