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This chapter defines channels and explains their role in creating and exchanging knowledge assets. Channels are where many of today’s knowledge assets live. Knowledge is increasingly bundled with communication technologies in the chaotic and dynamic channel market. It challenges the preservation and curation of an organization’s knowledge assets. We cannot ignore channels because they are essential to knowledge exchange and flows and engaging in business. At the same time, knowledge preservation and curation strategies mandate that organizations make wise channel choices and manage knowledge assets in a channel-agnostic way. The chapter reviews the evolution and range of channels active today. It explains how channels create complex knowledge environments in scale and scope.

This paper aims to investigate associations between firm resources and reliance on entrepreneurial marketing (EM) channels among agrofood ventures. It accounts for agropreneur gender and racial/ethnic status in the context of marketing channel portfolio composition. The authors examine the established assumption that resource limitations drive EM and whether socially disadvantaged status of agropreneurs is associated with marketing strategy beyond standard resourcing measures.

Using 2015 Local Foods Marketing Practices Survey data, the authors apply linear regression to investigate differences in the use of EM channels, accounting for resources, social status and other factors.

Limited-resource ventures rely more on consumer-oriented channels that require EM practices. Socially disadvantaged entrepreneurs favor these channels, even when accounting for resources. Notably, ventures headed by men of color rely more on the most customer-centric local foods marketing channel.

Future research should investigate how social and human capital influences the use of EM.

Entrepreneurial support policy and practice for agropreneurs should be cautious about the “double-burden” folk theorem of intersectional disadvantage and review how to best direct resources on EM to groups most likely to benefit.

This paper uses a unique, restricted, nation-wide, federal data set to examine relationships between resource endowments, social status and the composition of agrofood enterprises’ marketing channel portfolios. To the best of the authors’ knowledge, it is the first to include racial- and ethnic-minority status of agropreneurs and to account for intersectionality with gender.

This study aims to minimize the pressure drop across wavy microchannels using secondary branches without compromising its capacity to transfer the heat. The impact of secondary flows on the pressure drop and heat transfer capabilities at different Reynolds numbers are investigated numerically for different wavy microchannels. Finally, different channels are evaluated using performance evaluation criteria to determine their effectiveness.

To investigate the flow and heat transfer capabilities in wavy microchannels having secondary branches, a 3D conjugate heat transfer model based on finite volume method is used. In conventional wavy microchannel, secondary branches are introduced at crest and trough locations. For the numerical simulation, a single symmetrical channel is used to minimize computational time and resources and the flow within the channels remains single-phase and laminar.

The findings indicate that the suggested secondary channels notably improve heat transfer and decrease pressure drop within the channels. At lower flow rates, the secondary channels demonstrate superior performance in terms of heat transfer. However, the performance declines as the flow rate increased. With the same amplitude and wavelength, the introduction of secondary channels reduces the pressure drop compared with conventional wavy channels. Due to the presence of secondary channels, the flow splits from the main channel, and part of the core flow gets diverted into the secondary channel as the flow takes the path of minimum resistance. Due to this flow split, the core velocity is reduced. An increase in flow area helps in reducing pressure drop.

Many complex and intricate microchannels are proposed by the researchers to augment heat dissipation. There are challenges in the fabrication of microchannels, such as surface finish and achieving the required dimensions. However, due to the recent developments in metal additive manufacturing and microfabrication techniques, the complex shapes proposed in this paper are feasible to fabricate.

Wavy channels are widely used in heat transfer and micro-fluidics applications. The proposed wavy microchannels with secondary channels are different when compared to conventional wavy channels and can be used practically to solve thermal challenges. They help achieve a lower pressure drop in wavy microchannels without compromising heat transfer performance.

One of the most significant implications of technological advances in the banking sector is the possibility of delivering banking services through electronic channels (e‐channels). E‐channels provide alternatives for faster delivery of banking services to a wider scope of customers. Nowadays, e‐channels have gained increasing popularity in delivering banking services. However, prior to the implementation of e‐channels, several factors and investment costs must be identified to ensure a more cost effective and efficient execution of e‐channel services. A survey is thus conducted to determine factors that are essential for the successful implementation of e‐channels by domestic commercial banks in Malaysia. Data were collected from primary sources and were analysed via frequency analysis and factor analysis. The results of the survey suggested that banks’ operation management is the main factor affecting the success of ATMs, PC and branch banking, while product innovation and knowledge development factors are found to have the most significant effect on the success of banking kiosks and phone banking respectively.

The purpose of this paper is to present a technique of fabricating profiled conformal cooling channels (PCCC) in an aluminium filled epoxy mould using rapid prototyping (RP) and rapid tooling (RT) techniques and to compare the cooling times for the moulds with circular and profiled channels experimentally. The cooling channels in injection mould tools have a circular cross section. In a PCCC, the cross sectional shape is so designed that the flat face surface of the channel facing the cavity follows the profile of the cavity. These types of channels can be manufactured through RP and RT techniques.

A part to be moulded was designed and modelled. Two moulds were then designed with the part cavity, one having a circular channel and the second with a profiled channel, both having the same cross sectional area for coolant flow. The channel patterns were designed with supports according to their position regarding height and distance from the cavity as designed earlier. Both channels have the same distance from the cavity wall. RP patterns were produced for both channels and part using the Thermojet 3D printer. The cooling channel and the moulded part patterns were then assembled as designed in the moulds. Moulding frames were fabricated with aluminium plates and the pattern was placed in the frames. Epoxy was poured on the pattern and then cured. The moulded part and the channel patterns embedded inside epoxy were melted out during the final curing cycle, leaving behind the circular‐ and profiled‐cooling channels in the moulds. For the cooling time measurement, injection moulding was done with moulds with circular and profiled channels. Moulded part temperature will be recorded by embedding thermocouples within the mould cavities.

A technique for the manufacture of cooling channels of different profiles in epoxy moulds was presented. Experimental analysis for temperature measurement for the moulded part with injection moulding process showed that PCCC mould has less cooling time then mould with circular channels.

The technique presented is based on the metal‐filled epoxy materials used in RT and was obtained using a specific test part. Epoxy tooling can be a useful alternative of metallic mould to produce injection mould tools. A limitation for the epoxy moulds is that they have a limited life as compared with metallic moulds.

This is a new technique of manufacturing moulds with cooling channels using RP/RT techniques. Moulds with different channel cross sections can be manufactured using this technique.

In the marketing literature it is often argued that corporations should pay attention to the needs and wants not only of their own customers, but also to those of their customers' customers. This is often referred to as “the marketing concept”. The objective is to revitalize the marketing concept beyond the traditional levels of manufacturers, suppliers, wholesalers, retailers, customers and consumers in marketing channels.

Conceptual discussion and approach are undertaken.

The term “spherical marketing concept” is coined. This term connects the distinct upstream and downstream levels of marketing channels, as well as reconnecting their indistinct subsequent and preceding levels.

The dilemma with the common use of the marketing concept in the literature is that it fails to acknowledge the simultaneous connection of the components and interfaces between the upstream and downstream distinct levels from the start to the end of the marketing channels with the reconnection of the components and interfaces from the subsequent and preceding indistinct levels of the marketing channels. Further research efforts should be dedicated to bridge the start and end of distinct levels of marketing channels by way of the indistinct preceding and subsequent ones. Economic, social and ecological factors should be included.

It is not enough simply to match the supply and demand between the start and the end of marketing channels – a revitalization of the boundaries of the marketing concept towards a total circulation approach is necessary. Best practice tends to be more and more aware and skilful in this respect.

The spherical marketing concept contributes to pin‐point the importance of the seamlessness, sustainability and total circulation of components and interfaces in marketing channels. It also contributes to place current theories and practices in perspective for the future.

This chapter first examines the role of attention in the garbage can model of decision making and compares it both to prior approaches in the Carnegie School tradition and the attention-based view of the firm. Both the garbage can model and the attention-based view rely on the same assumption, one that is rarely recognized nor understood – that organizational decision making is characterized by situated attention, where organizational participants vary across time and place in what they attend to. In the garbage can model, decision opportunities are the temporal contexts for situated attention; in the attention-based view, attention is situated in both time and place within the organization's communication channels. In the garbage can, situated attention is also shaped by the ecology of problems and opportunities competing for attention. The final part examines the determinants and consequences of tight versus loose coupling of channels in organizations and its effects on participants’ situated attention. Attention structures external to channels and the architecture of channel structures shape the degree of coupling found in organizations. In viewing coupling as a variable, the chapter suggests that a modified garbage can model, combined with an increased focus on situated attention, provides the foundations for a more general theory of nonroutine decision making.

Besides having an important place in the daily lives of today’s consumers, technology impacts consumer behavior in variety of ways such as giving direction to their buying behavior, changing the characteristics that they expect from a product and the value they perceive, and influencing their satisfaction about the product. When omnichannel marketing is analyzed in this respect, it is an important issue that should be considered for the success of the marketing activities of the enterprises. This chapter will explain the single channel first and then multichannel marketing and omnichannel marketing concepts. The potential effects of omnichannel usage on issues about consumer behavior such as brand loyalty, customer satisfaction, perceived brand value, and buying behavior will be explained in detail. Then, the characteristics of the consumers using omnichannel and the factors affecting the success of these continents in terms of both consumers and businesses will be discussed. In this chapter, omnichannel marketing application examples will also be discussed in detail.

Food system channels are proposed to be major components of the larger food system which influence health and illness.

Food system channels are defined, discussed in relationship to other food system components, considered in terms of historical food system changes, examined in relationship to wellbeing and disease, and proposed to have useful applications.

Food system channels are broad, organized, and integrated pathways through which foods and nutrients pass. Channels are larger in scale and scope than previously described food system structures like chains, stages, sectors, networks, and others. Four major types of contemporary Western food system channels differ in their underlying values and health impacts. (1) Industrialized food channels are based on profit as an economic value, which contributes to a diversity of inexpensive foods and chronic diseases. (2) Emergency food channels are based on altruism as a moral value, and try to overcome gaps in industrialized channels to prevent diseases of poverty. (3) Alternative food channels are based on justice and environmentalism as ethical values, and seek to promote wellness and sustainability. (4) Subsistence food channels are based on self-sufficiency as a traditional value, and seek self-reliance to avoid hunger and illness. Historical socioeconomic development of agricultural and industrial transitions led to shifts in food system channels that shaped dietary, nutritional, epidemiological, and mortality transitions.

Food system channels provide varying amounts of calories and types of nutrients that shape wellbeing and diseases. Sociologists and others may benefit from examining food system channels and considering their role in health and illness.