Sustainability is the process of maintaining change in a balanced environment, in which the exploitation of resources, the direction of investments, the orientation of technological development and institutional change are all in harmony and enhance both current and future potential to meet human needs and aspirations. For many in the field, sustainability is defined through the following interconnected domains or pillars: environment and social, which according to Fritjof Capra is based on the principles of Systems Thinking. Sub-domains of sustainable development have been considered also: cultural and political. While sustainable development may be the organizing principle for sustainability for some, for others, the two terms are paradoxical. Sustainable development is the development that meets the needs of the present without compromising the ability of future generations to meet their own needs. Brundtland Report for the World Commission on Environment and Development introduced the term of sustainable development.
Sustainability can be defined as a socio-ecological process characterized by the pursuit of a common ideal. An ideal is by definition unattainable in space. However, by persistently and dynamically approaching it, the process results in a sustainable system. Healthy ecosystems and environments are necessary to the survival of other organisms. Ways of reducing negative human impact are environmentally-friendly chemical engineering, environmental resources management and environmental protection. Information is gained from green computing, green chemistry, earth science, environmental science and conservation biology. Ecological economics studies the fields of academic research that aim to address human economies and natural ecosystems. Moving towards sustainability is a social challenge that entails international and national law, urban planning and transport, supply chain management and individual lifestyles and ethical consumerism. Ways of living more sustainably can take many forms from reorganizing living conditions, reappraising economic sectors, or work practices, using science to develop new technologies, or designing systems in a flexible and reversible manner, adjusting individual lifestyles that conserve natural resources."The term'sustainability' should be viewed as humanity's target goal of human-ecosystem equilibrium, while'sustainable development' refers to the holistic approach and temporal processes that lead us to the end point of sustainability."
Despite the increased popularity of the use of the term "sustainability", the possibility that human societies will achieve environmental sustainability has been, continues to be, questioned—in light of environmental degradation, climate change, population growth and societies' pursuit of unlimited economic growth in a closed system. The name sustainability is derived from the Latin sustinere. Sustain can mean "maintain", "support", or "endure". Since the 1980s sustainability has been used more in the sense of human sustainability on planet Earth and this has resulted in the most quoted definition of sustainability as a part of the concept sustainable development, that of the Brundtland Commission of the United Nations on March 20, 1987: "sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs"; the 2005 World Summit on Social Development identified sustainable development goals, such as economic development, social development and environmental protection.
This view has been expressed as an illustration using three overlapping ellipses indicating that the three pillars of sustainability are not mutually exclusive and can be mutually reinforcing. In fact, the three pillars are interdependent, in the long run none can exist without the others; the three pillars have served as a common ground for numerous sustainability standards and certification systems in recent years, in particular in the food industry. Standards which today explicitly refer to the triple bottom line include Rainforest Alliance, Fairtrade and UTZ Certified; some sustainability experts and practitioners have illustrated four pillars of sustainability, or a quadruple bottom line. One such pillar is future generations, which emphasizes the long-term thinking associated with sustainability. There is an opinion that considers resource use and financial sustainability as two additional pillars of sustainability. Sustainable development consists of balancing local and global efforts to meet basic human needs without destroying or degrading the natural environment.
The question becomes how to represent the relationship between those needs and the environment. A study from 2005 pointed out. Ecological economist Herman Daly asked, "what use is a sawmill without a forest?" From this perspective, the economy is a subsystem of human society, itself a subsystem of the biosphere, a gain in one sector is a loss from another. This perspective led to the nested circles figure of'economics' inside'society' inside the'environment'; the simple definition that sustainability is something that improves "the quality of human life while living within the carrying capacity of supporting eco-systems", though vague, conveys the idea of sustainability having quantifiable limits. But sustainability is a call to action, a task in progress or "journe
Logistics is the detailed organization and implementation of a complex operation. In a general business sense, logistics is the management of the flow of things between the point of origin and the point of consumption in order to meet requirements of customers or corporations; the resources managed in logistics can include physical items such as food, animals and liquids. The logistics of physical items involves the integration of information flow, materials handling, packaging, transportation and security. In military science, logistics is concerned with maintaining army supply lines while disrupting those of the enemy, since an armed force without resources and transportation is defenseless. Military logistics was practiced in the ancient world and as modern military have a significant need for logistics solutions, advanced implementations have been developed. In military logistics, logistics officers manage how and when to move resources to the places they are needed. Logistics management is the part of supply chain management that plans and controls the efficient, effective forward, reverse flow and storage of goods and related information between the point of origin and the point of consumption in order to meet customer's requirements.
The complexity of logistics can be modeled, analyzed and optimized by dedicated simulation software. The minimization of the use of resources is a common motivation in all logistics fields. A professional working in the field of logistics management is called a logistician; the term logistics is attested in English from 1846, is from French: logistique, where it was either coined or popularized by military officer and writer Antoine-Henri Jomini, who defined it in his Summary of the Art of War. The term appears in the 1830 edition titled Analytic Table, Jomini explains that it is derived from French: logis, lit.'lodgings', in the terms French: maréchal des logis, lit.'marshall of lodgings' and French: major-général des logis, lit.'major-general of lodging': Autrefois les officiers de l’état-major se nommaient: maréchal des logis, major-général des logis. The officers of the general staff were named: marshall of lodgings, major-general of lodgings; the term is credited to Jomini, the term and its etymology criticized by Georges de Chambray in 1832, writing: Logistique: Ce mot me paraît être tout-à-fait nouveau, car je ne l'avais encore vu nulle part dans la littérature militaire.
… il paraît le faire dériver du mot logis, étymologie singulière … Logistic: This word appears to me to be new, as I have not yet see it anywhere in military literature. … he appears to derive it from the word lodgings, a peculiar etymology … Chambray notes that the term logistique was present in the Dictionnaire de l'Académie française as a synonym for algebra. The French word: logistique is a homonym of the existing mathematical term, from Ancient Greek: λογῐστῐκός, translit. Logistikós, a traditional division of Greek mathematics; some sources give this instead as the source of logistics, either ignorant of Jomini's statement that it was derived from logis, or dubious and instead believing it was in fact of Greek origin, or influenced by the existing term of Greek origin. Jomini defined logistics as:... L'art de bien ordonner les marches d'une armée, de bien combiner l'ordre des troupes dans les colonnes, les tems de leur départ, leur itinéraire, les moyens de communications nécessaires pour assurer leur arrivée à point nommé...... the art of well ordering the functionings of an army, of well combining the order of troops in columns, the times of their departure, their itinerary, the means of communication necessary to assure their arrival at a named point...
The Oxford English Dictionary defines logistics as "the branch of military science relating to procuring and transporting material and facilities". However, the New Oxford American Dictionary defines logistics as "the detailed coordination of a complex operation involving many people, facilities, or supplies", the Oxford Dictionary on-line defines it as "the detailed organization and implementation of a complex operation"; as such, logistics is seen as a branch of engineering that creates "people systems" rather than "machine systems". According to the Council of Supply Chain Management Professionals, logistics is the process of planning and controlling procedures for the efficient and effective transportation and storage of goods including services and related information from the point of origin to the point of consumption for the purpose of conforming to customer requirements and includes inbound, outbound and external movements. Academics and practitioners traditionally refer to the terms operations or production management when referring to physical transformations taking place in a single business location and reserve the term logistics for activities related to distribution, that is, moving products on the territory.
Managing a distribution center is seen, therefore, as pertaining to the realm of logistics since, while in theory the products made by a factory are ready
Marketing is the study and management of exchange relationships. Marketing is the business process of satisfying customers. With its focus on the customer, marketing is one of the premier components of business management. Marketing is defined by the American Marketing Association as "the activity, set of institutions, processes for creating, communicating and exchanging offerings that have value for customers, clients and society at large." The term developed from the original meaning which referred to going to market with goods for sale. From a sales process engineering perspective, marketing is "a set of processes that are interconnected and interdependent with other functions" of a business aimed at achieving customer interest and satisfaction. Philip Kotler defines marketing as Satisfying wants through an exchange process; the Chartered Institute of Marketing defines marketing as "the management process responsible for identifying and satisfying customer requirements profitably." A similar concept is the value-based marketing which states the role of marketing to contribute to increasing shareholder value.
In this context, marketing can be defined as "the management process that seeks to maximise returns to shareholders by developing relationships with valued customers and creating a competitive advantage."Marketing practice tended to be seen as a creative industry in the past, which included advertising and selling. However, because the academic study of marketing makes extensive use of social sciences, sociology, economics and neuroscience, the profession is now recognized as a science, allowing numerous universities to offer Master-of-Science programs; the process of marketing is that of bringing a product to market, which includes these steps: broad market research. Many parts of the marketing process involve use of the creative arts. The'marketing concept' proposes that in order to satisfy the organizational objectives, an organization should anticipate the needs and wants of potential consumers and satisfy them more than its competitors; this concept originated from Adam Smith's book The Wealth of Nations, but would not become used until nearly 200 years later.
Marketing and Marketing Concepts are directly related. Given the centrality of customer needs and wants in marketing, a rich understanding of these concepts is essential: Needs: Something necessary for people to live a healthy and safe life; when needs remain unfulfilled, there is a clear adverse outcome: death. Needs can be objective and physical, such as the need for food and shelter. Wants: Something, desired, wished for or aspired to. Wants are not essential for basic survival and are shaped by culture or peer-groups. Demands: When needs and wants are backed by the ability to pay, they have the potential to become economic demands. Marketing research, conducted for the purpose of new product development or product improvement, is concerned with identifying the consumer's unmet needs. Customer needs are central to market segmentation, concerned with dividing markets into distinct groups of buyers on the basis of "distinct needs, characteristics, or behaviors who might require separate products or marketing mixes."
Needs-based segmentation "places the customers' desires at the forefront of how a company designs and markets products or services." Although needs-based segmentation is difficult to do in practice, it has been proved to be one of the most effective ways to segment a market. In addition, a great deal of advertising and promotion is designed to show how a given product's benefits meet the customer's needs, wants or expectations in a unique way. A marketing orientation has been defined as a "philosophy of business management." Or "a corporate state of mind" or as an "organisation culture" Although scholars continue to debate the precise nature of specific orientations that inform marketing practice, the most cited orientations are as follows: A firm employing a product orientation is concerned with the quality of its own product. A product orientation is based on the assumption that, all things being equal, consumers will purchase products of a superior quality; the approach is most effective when the firm has deep insights into customers and their needs and desires derived from research and intuition and understands consumers' quality expectations and price they are willing to pay.
For example, Sony Walkman and Apple iPod were innovative product designs that addressed consumers' unmet needs. Although the product orientation has been supplanted by the marketing orientation, firms practicing a product orientation can still be found in haute couture and in arts marketing. A firm using a sales orientation focuses on the selling/promotion of the firm's existing products, rather than determining new or unmet consumer needs or desires; this entails selling existing products, using promotion and direct sales techniques to attain the highest sales possible. The sales orientation "is practiced with unsought goods." One study found that industrial companies are more to hold a sales orientation than consumer goods companies. The approach may suit scenarios in wh
Industrial design is a process of design applied to products that are to be manufactured through techniques of mass production. Its key characteristic is that design is separated from manufacture: the creative act of determining and defining a product's form and features takes place in advance of the physical act of making a product, which consists purely of repeated automated, replication; this distinguishes industrial design from craft-based design, where the form of the product is determined by the product's creator at the time of its creation. All manufactured products are the result of a design process, but the nature of this process can take many forms: it can be conducted by an individual or a large team; the role of an industrial designer is to create and execute design solutions for problems of form, usability, physical ergonomics, brand development and sales. For several millennia before the onset of industrialisation, technical expertise, manufacturing were done by individuals craftsmen, who determined the form of a product at the point of its creation, according to their own manual skill, the requirements of their clients, experience accumulated through their own experimentation, knowledge passed on to them through training or apprenticeship.
The division of labour that underlies the practice of industrial design did have precedents in the pre-industrial era. The growth of trade in the medieval period led to the emergence of large workshops in cities such as Florence, Venice and Bruges, where groups of more specialized craftsmen made objects with common forms through the repetitive duplication of models which defined by their shared training and technique. Competitive pressures in the early 16th century led to the emergence in Italy and Germany of pattern books: collections of engravings illustrating decorative forms and motifs which could be applied to a wide range of products, whose creation took place in advance of their application; the use of drawing to specify how something was to be constructed was first developed by architects and shipwrights during the Italian Renaissance. In the 17th century, the growth of artistic patronage in centralized monarchical states such as France led to large government-operated manufacturing operations epitomised by the Gobelins Manufactory, opened in Paris in 1667 by Louis XIV.
Here teams of hundreds of craftsmen, including specialist artists and engravers, produced sumptuously decorated products ranging from tapestries and furniture to metalwork and coaches, all under the creative supervision of the King's leading artist Charles Le Brun. This pattern of large-scale royal patronage was repeated in the court porcelain factories of the early 18th century, such as the Meissen porcelain workshops established in 1709 by the Grand Duke of Saxony, where patterns from a range of sources, including court goldsmiths and engravers, were used as models for the vessels and figurines for which it became famous; as long as reproduction remained craft-based, the form and artistic quality of the product remained in the hands of the individual craftsman, tended to decline as the scale of production increased. The emergence of industrial design is linked to the growth of industrialisation and mechanisation that began with the industrial revolution in Great Britain in the mid 18th century.
The rise of industrial manufacture changed the way objects were made, urbanisation changed patterns of consumption, the growth of empires broadened tastes and diversified markets, the emergence of a wider middle class created demand for fashionable styles from a much larger and more heterogeneous population. The first use of the term "industrial design" is attributed to the industrial designer Joseph Claude Sinel in 1919, but the discipline predates 1919 by at least a decade. Christopher Dresser is considered among the first independent industrial designers. Industrial design's origins lie in the industrialization of consumer products. For instance the Deutscher Werkbund, founded in 1907 and a precursor to the Bauhaus, was a state-sponsored effort to integrate traditional crafts and industrial mass-production techniques, to put Germany on a competitive footing with Great Britain and the United States; the earliest use of the term may have been in The Art Union, A monthly Journal of the Fine Arts, 1839.
Dyce's report to the Board of Trade on foreign schools of Design for Manufactures. Mr Dyces official visit to France and Bavaria for the purpose of examining the state of schools of design in those countries will be fresh in the recollection of our readers, his report on this subject was ordered to be printed some few months since, on the motion of Mr Hume. The school of St Peter, at Lyons was founded about 1750 for the instruction of draftsmen employed in preparing patterns for the silk manufacture, it has been much more successful than the Paris school and having been disorganized by the revolution, was restored by Napoleon and differently constituted, being erected into an Academy of Fine Art: to which the study of design for silk manufacture was attached as a subordinate branch. It appears that all the students who entered the school commence as if they were intended for artists in the higher sense of the word and are not expected to decide as to whether they will devote themselves to the Fine Arts or to Industrial Design, until they have completed their exercises in drawing and p
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is equipped with a stove, a sink with hot and cold running water, a refrigerator, worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, other electric appliances; the main functions of a kitchen are to store and cook food. The room or area may be used for dining and laundry; the design and construction of kitchens is a huge market all over the world. The United States are expected to generate $47,730m in the kitchen furniture industry for 2018 alone. Commercial kitchens are found in restaurants, hotels, hospitals and workplace facilities, army barracks, similar establishments; these kitchens are larger and equipped with bigger and more heavy-duty equipment than a residential kitchen. For example, a large restaurant may have a huge walk-in refrigerator and a large commercial dishwasher machine.
In some instances commercial kitchen equipment such as commercial sinks are used in household settings as it offers ease of use for food preparation and high durability. In developed countries, commercial kitchens are subject to public health laws, they are inspected periodically by public-health officials, forced to close if they do not meet hygienic requirements mandated by law. The evolution of the kitchen is linked to the invention of the cooking range or stove and the development of water infrastructure capable of supplying running water to private homes. Food was cooked over an open fire. Technical advances in heating food in the 18th and 19th centuries changed the architecture of the kitchen. Before the advent of modern pipes, water was brought from an outdoor source such as wells, pumps or springs; the houses in Ancient Greece were of the atrium-type: the rooms were arranged around a central courtyard for women. In many such homes, a covered but otherwise open patio served as the kitchen.
Homes of the wealthy had the kitchen as a separate room next to a bathroom, both rooms being accessible from the court. In such houses, there was a separate small storage room in the back of the kitchen used for storing food and kitchen utensils. In the Roman Empire, common folk in cities had no kitchen of their own; some had small mobile bronze stoves. Wealthy Romans had well-equipped kitchens. In a Roman villa, the kitchen was integrated into the main building as a separate room, set apart for practical reasons of smoke and sociological reasons of the kitchen being operated by slaves; the fireplace was on the floor, placed at a wall—sometimes raised a little bit—such that one had to kneel to cook. There were no chimneys. Early medieval European longhouses had an open fire under the highest point of the building; the "kitchen area" was between the fireplace. In wealthy homes there was more than one kitchen. In some homes there were upwards of three kitchens; the kitchens were divided based on the types of food prepared in them.
In place of a chimney, these early buildings had a hole in the roof through which some of the smoke could escape. Besides cooking, the fire served as a source of heat and light to the single-room building. A similar design can be found in the Iroquois longhouses of North America. In the larger homesteads of European nobles, the kitchen was sometimes in a separate sunken floor building to keep the main building, which served social and official purposes, free from indoor smoke; the first known stoves in Japan date from about the same time. The earliest findings are from the Kofun period; these stoves, called kamado, were made of clay and mortar. This type of stove remained in use for centuries to come, with only minor modifications. Like in Europe, the wealthier homes had a separate building. A kind of open fire pit fired with charcoal, called irori, remained in use as the secondary stove in most homes until the Edo period. A kamado was used to cook the staple food, for instance rice, while irori served both to cook side dishes and as a heat source.
The kitchen remained unaffected by architectural advances throughout the Middle Ages. European medieval kitchens were dark and sooty places, whence their name "smoke kitchen". In European medieval cities around the 10th to 12th centuries, the kitchen still used an open fire hearth in the middle of the room. In wealthy homes, the ground floor was used as a stable while the kitchen was located on the floor above, like the bedroom and the hall. In castles and monasteries, the living and working areas were separated. In some castles the kitchen was retained in the same structure, but servants were separated from nobles, by constructing separate spiral stone staircases for use of servants to bring food to upper levels; the kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control. Few medieval kitchens survive as they were "notoriously ephemeral structures". An extant example of such a medieval kitchen with servants
In business and manufacturing, quality has a pragmatic interpretation as the non-inferiority or superiority of something. Quality is a perceptual and somewhat subjective attribute and may be understood differently by different people. Consumers may focus on the specification quality of a product/service, or how it compares to competitors in the marketplace. Producers might measure the conformance quality, or degree to which the product/service was produced correctly. Support personnel may measure quality in the degree that a product is reliable, maintainable, or sustainable. There are many aspects of quality in a business context, though primary is the idea the business produces something, whether it be a physical good or a particular service; these goods and/or services and how they are produced involve many types of processes, equipment and investments, which all fall under the quality umbrella. Key aspects of quality and how it's diffused throughout the business are rooted in the concept of quality management: Quality planning - Quality planning is implemented as a means of "developing the products and processes needed to meet or exceed customer expectations."
This includes defining who the customers are, determining their needs, developing the tools needed to meet those needs. Quality assurance – Quality assurance is implemented as a means of providing enough confidence that business requirements and goals for a product and/or service will be fulfilled; this error prevention is done through systematic measurement, comparison with a standard, monitoring of processes. Quality control – Quality control is implemented as a means of fulfilling quality requirements, reviewing all factors involved in production; the business confirms that the good or service produced meets organizational goals using tools such as operational auditing and inspection. QC is focused on process output. Quality improvement - Quality improvement is implemented as a means of providing mechanisms for the evaluation and improvement of processes, etc. in the light of their efficiency and flexibility. This may be done with incrementally via continual improvement. While quality management and its tenets are recent phenomena, the idea of quality in business is not new.
In the early 1900s, pioneers such as Frederick Winslow Taylor and Henry Ford recognized the limitations of the methods being used in mass production at the time and the subsequent varying quality of output, implementing quality control and standardization procedures in their work. In the twentieth century, the likes of William Edwards Deming and Joseph M. Juran helped take quality to new heights in Japan and globally. Customers recognize that quality is an important attribute in products and services, suppliers recognize that quality can be an important differentiator between their own offerings and those of competitors. In the past two decades this quality gap has been decreasing between competitive products and services; this is due to the contracting of manufacturing to countries like China and India, as well internationalization of trade and competition. These countries, among many others, have raised their own standards of quality in order to meet international standards and customer demands.
The ISO 9000 series of standards are the best known international standards for quality management, though specialized standards such as ISO 15189 and ISO 14001 exist. The definition of "quality" has changed over time, today some variance is found in how it is described. However, some commonality can still be found; the common element of the business definitions is that the quality of a product or service refers to the perception of the degree to which the product or service meets the customer's expectations. Quality object; the business meanings of quality have developed over time. Various interpretations are given below: American Society for Quality: "A combination of quantitative and qualitative perspectives for which each person has his or her own definition. In technical usage, quality can have two meanings: a; the characteristics of a product or service that bear on its ability to satisfy stated or implied needs. A product or service free of deficiencies." Subir Chowdhury: "Quality combines people power and process power."
Philip B. Crosby: "Conformance to requirements." The requirements may not represent customer expectations. W. Edwards Deming: concentrating on "the efficient production of the quality that the market expects," and he linked quality and management: "Costs go down and productivity goes up as improvement of quality is accomplished by better management of design, testing and by improvement of processes." Peter Drucker: "Quality in a product or service is not what the supplier puts in. It is what the customer gets out and is willing to pay for." ISO 9000: "Degree to which a set of inherent characteristics fulfills requirements." The standard defines requirement as expectation. Joseph M. Juran: "Fitness for use." Fitness is defined by the customer. Noriaki Kano