Qualitative Parameters. As the name shows the qualitative indicators shall indicate the improvement or deterioration of quality in the performance of the Project Installations. Environment • Liquid Waste should be treated (if required) to achieve the prescribed standards of PEPA and other international organizations; • An efficient Solid Waste Management System (SWMS) should be devised to collect, segregate and dispose of all sorts of generated solid waste, as per international standards and practice; • Emissions of HOV and LOV should be kept below limits and within permitted level of environmental agencies. Hygienic Parameters • Daily sweeping and mopping of the relevant working areas of the Project Site as per the devised SOPs to be submitted by the vendor to the management consultant and hygiene standards; • Provisions of sufficient hand wash materials as per standard hygiene practices; • Removal of all kinds solid waste and ensuring transportation to the overall solid waste collection and segregations units on daily basis; • Daily cleaning of all service areas; • Daily washing and ironing of uniforms of all service personnel; • Provision of gloves and other equipment in useable condition to all service personnel; • Proper and timely cleaning of overhead and underground water tanks as per the devised SOPs and international practices; and Stakeholders Involvement • Annual survey of users of building and services may be conducted, to know the level of satisfaction of users of the Project Installations and their suggestions regarding improvement; • Mechanism should be devised to seek the mitigation measures of issues raised by stakeholders, within resources of building administration/management, without compromising the balance of main functions and activities in respect of the Project Installations. Quality of Service • Punctuality of staff should be ensured; • Appropriate measures should be taken for the security of the Project Installations; • All facilities and service areas in the building should be handicap friendly, conforming to the international standards; and • Regular inspection of hygiene and quality of food stuff should be conducted for all areas maintaining cooking facilities. The inspection and quality control should conform to the devised SOPs and international standards of food quality etc. Greater Uniformity • In any business to stay sustainable in the longer run uniformity of the quality and efficiency offered during the commencement period is required to be ma...
Qualitative Parameters. Qualitative parameters could be easily distinguished from quantitative parameters by arguing that every parameter that could be expressed as a number or value is a quantitative parameter everything else is qualitative (Xxxxxxxxxx 1970). In order to obtain relevant qualitative input parameters a systematic measurement method is needed. Therefore transforming qualitative parameters to semi-quantitative parameters with nominal scales such as yes/no, good/bad or a ranking scale could be very useful. Although qualitative parameters are used as the outcome of the nominal scale these could still be analyzed quantitatively (Mayring 2007).These qualitative parameters could be derived through expert judgment, elicited either through individual interviews, interactive groups, or Delphi situations.
