A Comparison of Organizing and Classification

Cheap academic writing shows that faceted Classification is more effective than traditional classifications for describing the kind of diverse and multidisciplinary subjects that are commonly found in retail stores. Although Faceted Classification lacks an ability to express relationships among facets, it aids in categorizing products. Cheap academic writing shows that Unlike Faceted Classification, ontologies can formally express such relationships among fundamental products. Faceted Classification and ontologies have something in common with regard to their purpose: they offer a consistent structure to organize retail commodities effectively. The paper discusses classification of frozen desserts and other commodities, their potential use in Faceted Classification for organizing web resources and their semantic (formal) aspects. In this paper, the author it focuses ontology, the Frozen Dessert classification in two retail stores which has a strong similarity with Faceted Classification in terms of theory, mechanism, and hierarchy.
Cheap academic writing shows that the findings will be of interest with global giants like Tesco, Wal-Mart, and Metro AG set to enter the organized retail sector in United States. This research focuses on exploring the linkages of retail store organization with customer satisfaction, store image, and customer loyalty for shoppers. First, the pertinent literature with respect to customer satisfaction, store image, and customer loyalty are presented. The proposed measurement model of customer satisfaction is validated through Confirmatory factor Analysis. A structural model linking satisfaction and store image to loyalty is tested with structural equation modeling (SEM). Finally, research findings are presented.
The following categories were in the Sahara Mart on different isles:
1. Bread products
White bread, whole meal, grain, fruit loaves and rolls. Continental (e.g.
Turkish), English muffins, crumpets Cakes & muffins Plain (e.g. sponge, lamington), flavored (e.g. mud), filled (e.g. black forest, jam), fruit (e.g. pudding) sweet muffins, other (e.g.
pavlova, tart)
2. Edible oils
Vegetable oils (e.g. olive oil, canola oil)
Edible oil spreads: Butter, dairy blends, margarine spreads
Pastry (unfilled, plain) Filo, short crust, puff, vol au vent cases
Processed vegetables Canned vegetables (e.g. corn, pea, asparagus, beetroot)
Ready meals—canned meat casseroles (e.g. braised steak and onions)
3. Savory biscuits
Plain crackers (e.g. Salada), flavored crackers (e.g. Sakata) and
biscuits (Shapes)
4. Frozen desserts
Ice-cream—tubs (e.g. vanilla, Neapolitan). Ice-cream—singles (e.g. Drumstick, Magnum). Frozen yoghurt; Frozen potato products; Frozen oven-bake chips; wedges, cubed/diced
5. Frozen processed seafood
Flavored fillets (e.g. lemon pepper, parsley sauce), crumbed (e.g. fish fillets, fish fingers)
6. Processed grains
Flavored rice side dishes (e.g. savory rice, risotto)
7. Processed pasta & noodles
Flavored pasta side dishes (e.g. flavored instant noodles, pasta and sauce)
8. Ready meals
Frozen convenience meals (e.g. Lean Cuisine, McCain)
Breakfast cereals; Muesli (Swiss, raw), ready-to-eat cereals (e.g. bran flakes) oats (e.g. flavored instant porridge)
9. Canned legumes; Canned beans (e.g. baked, mixed, kidney)
10. Cheese; Hard (e.g. cheddar, Carlsberg), soft (e.g. ricotta, cottage)
11. Cooking sauces; Pasta, simmer, Asian-style (e.g. stir-fry), Indian-style (e.g. curry)
12. Frozen fruit pies; Flavored (e.g. apple, apricot, berry)
13. Pizza; Frozen pizza (e.g. round, pocket, family)
14. Processed meat; Luncheon meat (including chicken), continental sausage, Frankfurter, salami, bacon
15. Processed poultry; Crumbed (e.g. nuggets, Kiev), flavored breast (e.g. soy)
16. Salty snacks; Crisps, pretzels, extruded (e.g. Twisties), Pringles
17. Savory pies; Meat pies, party pies, sausage rolls
The following categories were in the Sahara Mart on different isles:
1. Meat, fish, poultry, eggs/egg dishes
2. Drinks
3. Grains, cereals, pasta, breads, muffins, doughnuts
4. Vegetables (includes legumes)
5. Dairy, ice creams or dairy substitutes, cheese
6. Mixed dish with and/or without vegetables/legumes
7. Fruit
8. Cakes, pies, dessert
9. Salty snacks (e.g., nuts, seeds) Spices, sugar and substitutes, condiments, honey, diet supplements
10. Spreads 100% fruit juice
11. Candy
12. Sugars, honey, jam, jelly, syrups
13. Infant/toddler food
14. Missing classification/unclassified grocery items
Dairy Frozen desserts in the Walmart aisle were in the following categories because they are in the same classification:
Ice Cream: Ice cream is made from cream, milk, sweeteners, flavorings, stabilizers, and emulsifiers such as egg yolks. It must contain at least 10 percent milk fat and 20 percent milk solids by weight.
• Frozen Custard (French Ice Cream): Frozen custard, also called French ice cream or New York ice cream, has more egg yolks added to the base than in ice cream. In either case, the machinery employed works essentially the same way as small-batch freezers, but is much larger, and generally these machines do 99 percent of the work, from making the base to packaging.
• Low-Fat Ice Cream: Low-fat ice cream, or ice milk, is made from milk, stabilizers, sweeteners, and flavorings, and contains no more than 3 grams of fat per 4-ounce serving (1 percent of the total weight).
• Sherbet: Sherbet, made from milk, fruit or fruit juice, stabilizers, and sweeteners, has about twice as much sweetener as ice cream in order to provide the proper texture. Since fat is in part responsible for smoothness and a pleasant texture, sugar is added to make up for its absence or reduced quantities. Sherbet must have 1 to 2 percent milk fat and 2 to 5 percent milk solids.
• Frozen Yogurt: Frozen yogurts, containing yogurt, sweeteners, and sometimes flavorings, are available in regular and low-fat varieties. These cannot be categorized with low-fat ice cream because of their solids content that relate to the fat percentages listed above. There are no specific standards for frozen yogurt. The non-dairy frozen desserts were in a different aisle:
Sorbet
A sorbet is an aerated non-dairy frozen product that is churned in a batch freezer or pacotized in a Pacojet. Sorbets are made mainly of a fruit or vegetable juice, a fruit or vegetable purée, an infused or flavored liquid, a wine, or a liqueur.

Frappé
Frappé is the past participle of the French word frapper, meaning “to strike or to beat.” It is so named with good reason, because a frappé is a combination of a fruit sorbet and another liquid or dairy product that is mixed in a blender until it obtains a slush-like consistency. The liquid can be flavored or infused water, a fruit or vegetable juice, soy milk, wine, or liqueur. If dairy is being used, it should be low-fat or fat-free milk or fat-free yogurt, because if there is a significant amount of fat present, it will seize as it is processed in the blender due to the friction of the blade. The proportion of sorbet to the added liquid or dairy product is not written in stone, but there should be a majority of sorbet in the finished product. The following desserts were in the Sahara Mart aisle: The desserts were mixed and hard to differentiate:
• Custar-based ice-cream: Though similar to ice cream, custard-base ice creams contain egg yolks, which act primarily as an emulsifier but also add flavor. This is the basic distinction between custard-base and eggless ice creams. A custard-base ice cream will have a distinct flavor thanks to the addition of eggs. It is also more stable in the freezer, where it tends to not get as icy and hard as regular ice cream because of the effect that the eggs have on the base.
• Gelato: The USDA has no standards for gelato. Anyone can make an ice cream and call
it gelato. Opinions as to what makes a gelato unique will differ. If you ask an Italian pastry
chef what gelato means, he will simply reply “ice cream.” If you ask a pastry chef in the United
States what it means, you will have many different opinions. Some will say that gelato should
contain no heavy cream or egg yolks, some will say it should, and they would both be right.
• Frozen Parfait: In French, parfait means “perfect.” It is composed of a cooked egg
yolk foam (pâte à bombe, cooled to room temperature) or an Italian meringue, a whipped heavy
cream foam (which will be the dominant foam), sugar, and a flavor base, usually a fruit purée or
chocolate, melted but then cooled.
• Bombe: Bombe is the French word for “bomb.” It has the same components as a frozen parfait, but with 50 percent more heavy cream. The finished base is poured into a dome shaped mold, which is how it got its name. Thanks to this term, many desserts that have a dome shape are called bombes.
• Semifreddo: Semifreddo is the Italian word for “semi-cold” or “half-cold.” It is a partially
frozen dessert that is made from all three foams—yolks, whites (French meringue), and whipped heavy cream—plus the addition of flavor typically added in a liquid form, which makes
it incredibly light.
• Frozen Mousse: Mousse is a French term that means “foam” or “froth.” A frozen
mousse is composed of two foams: either egg yolk foam and whipped heavy cream, or an egg
yolk foam and an egg white foam, plus a flavor base (fruit purée or chocolate). Typically a frozen mousse will contain equal parts of the combined foams and the flavor base (1:1 ratio), which makes it the densest aerated frozen dessert.
This faceted classification in both the retail stores shows how easy it is to retrieve information through the technique. When commodities are classified through a common denominator, the customer easily makes decisions based on the information in the isles. If one prefers dairy frozen desserts to non-dairy desserts, then they won’t strain looking for the commodities.
The mix up in the Sahara Mart classification may be because of:
1.) Pre-coordination. The levels and kinds of pre-coordination vary from indexing
language to indexing language, so a concept might not be expressed using the exact same coordination of terms in two indexing languages.
2.) Hierarchical structure. The meaning of any indexing term in an indexing language is determined by the term’s place in the hierarchical structure, so even if the same term exists in two indexing languages the meaning of the terms might not be the same.
3.) Absence of concepts. The level of specificity might vary from indexing language to indexing language, so concepts that are expressed in one indexing language are not expressed in the other indexing language.
The hierarchies are used to mirror components hierarchies into a hierarchical organization of descriptors. As the properties of a component are represented by the entire aisle in its hierarchy, analogously its description can be traced back by following the entire chain of descriptors in its classification hierarchy. Hence, products are linked via connections: whenever a component is linked to others in an aisle, these links are mapped to the corresponding products.
Cheap essay writing shows that for library-style reuse, the hierarchy of the object library is used to produce the hierarchy of descriptors. In particular, the links existing in the library are mirrored in Is-a links of the descriptor base among the descriptors of the classified components. Hence, the hierarchy of products is a subgraph of the original inheritance graph of the library. Regarding the effect of inheritance upon the contents of products, the default is that features are propagated to subclasses, so that each product contains all the features of its ancestor although these are not explicitly shown. So, during retrieval, the highest component in the hierarchy exhibiting the desired features is returned. This is due to a mechanism of weights lowering along hierarchies that progressively decreases the categories of inherited features from the ancestor into the products of the descendant.
In conclusion, cheap academic writing shows that concerning an aspect of the continuing relevance of Faceted Classification to the organization of commodities in retail stores, it can be summarized that Faceted Classification
could be more usefully accepted if complemented by ontologies’ formal descriptions of relationships among facets. To improve the ability of Faceted Classification to better support
the description of retail stores, the next step should be the research of development of a formal semantics for a knowledge representation model that supports the description of more complex concepts and semantic relationships.

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