Research Article | OPEN ACCESS
Fuzzy Evaluation on Students Practice Project Quality in Food Enterprise
Chen Weijun and Hang Yongcan
School of Software, Anyang Normal University, Anyang 455000, Henan, China
Advance Journal of Food Science and Technology 2016 2:119-121
Received: April 14, 2015 | Accepted: May 10, 2015 | Published: January 15, 2016
Abstract
This study puts forward an evaluation level model of students practice quality in food enterprise and the algorithm of the evaluation is designed. The test result proved it may improve the evaluation quality in food enterprise. It also proposed the dynamic fuzzy evaluation model of the study effect and designed the algorithm of the model. The test result proved it's effective to evaluate the study efficiency. And this model may avoid the shortage of traditional evaluation methods effectively.
Keywords:
Effective methods, food enterprise, fuzzy evaluation model,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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