KANSEI Engineering International
Online ISSN : 1884-5231
Print ISSN : 1345-1928
ISSN-L : 1345-1928
Volume 4, Issue 2
Displaying 1-2 of 2 articles from this issue
  • Yuko KOBAYASHI
    2004Volume 4Issue 2 Pages 1-8
    Published: 2004
    Released on J-STAGE: June 28, 2010
    JOURNAL FREE ACCESS
    This study illuminates Ishida Baigan's honesty that has popularly been respected as one of the typical features in his lessons. While the Japanese have respected honesty described as makoto in having absorbed Confucianism, their notion of honesty has been criticized by some researchers that it holds truthfulness as one behaves unselfishly and focuses sincerely on the subject he/she just faces, in practice, and it would tend to lack ‘reason’ to justify his/her behavior in taking social good into account.
    However, in this paper, I present his idea that the transparency in the spirit of his notion of honesty leads to the modern understanding of a virtue of integrity, which is a central topic of business ethics, by examining Baigan's thoughts seeking harmony (or wago) among people from all walks of life in pursuing their honest behavior, particularly based on the way he considered the honest figure of merchants.
    The background that the concept of his honesty included transparency is related to the fact that he never forgot to be conscious of societal harmony. Then I argue that Baigan's honesty reflects ‘reason’ to meet public interests, and, it holds the essence to consider in what ways a corporation should establish business ethics especially in considering stakeholders. Baigan's lessons indicate that, attaining transparency may become a moral principle relevant to integrity, which requires one to demonstrate his/her action.
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  • Taki KANDA
    2004Volume 4Issue 2 Pages 9-18
    Published: 2004
    Released on J-STAGE: June 28, 2010
    JOURNAL FREE ACCESS
    This paper is concerned with human meal preference. For evaluating human mealKanseia method has been proposed to give the scales for human meal feelings as subjective characteristics of food in which the units of the scales are the standard deviations of the standard normal distribution. Here in addition to the method to evaluate human meal feelings a method is discussed to evaluate individuals' meal intentions by paired comparisons modifying AHP(Analytic Hierarchy Process)in judging the consistency of subjects' answers and giving the scales for the answers, and combining the methods to evaluate human meal feelings and individuals' meal intentions a method is studied to evaluate individuals' meal preference in which the scales are given so that the units can be considered the standard deviations of the standard normal distribution as well as the scales for human meal feelings. In this paper the methods to evaluate individuals' meal intentions and also individuals' meal preference are described and numerical results of the experiment on Kansei evaluation conducted for this study using 200 menus on home dining tables are shown. A method is also discussed to simplify the judgment on the consistency of a subject's answers in AHP.
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