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  • Install vim offline

    - by rosemary
    I have Ubuntu 12.04.02 desktop in my college Lab of around 15 pcs with no internet connection. I used to install packages : sudo apt-get install vim It was just fine. But, now I want to install vim locally(i.e.,using a pendrive or CD drive). Where and how can I accomplish this,as I am new to it. Through googling, I could get some sites offering packages, but I have merely any idea on how to carry on: https://launchpad.net/ubuntu/precise/+source/vim http://www.ubuntuupdates.org/package/core/precise/main/base/vim http://pkgs.org/ubuntu-12.04/ubuntu-main-i386/vim-gnome_7.3.429-2ubuntu2_i386.deb.html What should I exactly download and where to store it in my ubuntu machine and run commands to properly install vim offline? Any word of advice is appreciated!

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  • The Value of SOA Specialization - Fujitsu

    - by Jürgen Kress
    Thanks for the nice ink The Value of Specialization In my last post  I talked about Fujitsu's achievement in obtaining SOA and other specializations, but I have heard murmurings from other partners about what just is the value? I think Oracle have to do more to advertise the benefits to customers, we need to see customers asking for specialization for it to really work, but Oracle have made great promises about only recommending those partners who are specialized. For us there was another benefit. Oracle was sponsoring the 3rd Annual SOA Symposium in Berlin and invited us as their first specialized partner to take part. There is a great blog about the symposium on the SOA community blog site. This is real commitment from Oracle and we have other marketing opportunities being worked on with Jürgen. This does generate leads so my message to other Oracle Partners is, you need to do this, it is worthwhile.   Fujitsu - First SOA Specialized Partner Globally Just before Oracle Open World I found out that Fujitsu had achieved the first SOA Specialization globally. I think most partners know what the requirements are for Specialization and that in itself is challenging but the bureaucracy around the actual submission is an exercise in tenacity. I won’t go into that now; I have had my dig at Oracle this month, but enough to say the process could be improved. As a platinum partner we needed 5 specializations and we decided to go for SOA first. The reasoning behind this is that our Oracle Practice is known for being applications centric. We have always had an excellent technical capability but no one ever talked about that, it was just part and parcel of an implementation. However today we have just as many bids that are technology lead as there is applications lead, so it seemed a good plan to work on the areas we were not known for. We appointed a capability lead to be responsible for putting the team through the training and testing and Rosemary (Kell) was excellent, she ensured that everyone was on track and that it wasn’t just getting put into the ‘to do list’. In Fujitsu everyone in the Oracle Practice has an objective to achieve the competency tests in their area, so achieving the 2 pre sales, 2 sales and 1 support was no problem at all. We actually had 22 with the support capability proficiency.  The implementation specialist exams are much harder, more like OCP in the database area. We had help from the Oracle SOA Community; Jürgen Kress who runs this in EMEA is really motivational. At the time we started SOA was a beta exam which means you do not get the results immediately but again we put forward more than we needed. Manjit Chopra, Sukhraj Sahota, Emely Patra, Ian Scorrer and Sunny Sidhu all took the exam and eventually got the results they wanted they had passed. Congratulations. Here is Jurgen expalining why specialization is important. After the tests came the submissions where you need to include deals and experience, this was my bit, and persuading Oracle we really deserved the specialization. Finally we got the news we had been awarded the specialization, and a few days later that we were first globally. I am very proud. However there is no rest for the wicked and we plodded on to make the 5 specializations needed for Platinum and now we are working on the new Diamond status and I think SOA will be one of our 5 ‘super specializations’. This is a global Fujitsu initiative and I work closely with my colleague in Germany Jessika Weiss. It was nice to be able to have a press release about this and a comment from Judson Althoff  head of Oracle Alliances. For more information on SOA Specialization and the SOA Partner Community please feel free to register at www.oracle.com/goto/emea/soa (OPN account required) Blog Twitter LinkedIn Mix Forum Wiki Website Technorati Tags: SOA,SOA Community,OPN,Oracle,Fujitsu,Debra Lilley,Jürgen Kress,Specialization,SOA Specialization

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  • What Makes a Good Design Critic? CHI 2010 Panel Review

    - by jatin.thaker
    Author: Daniel Schwartz, Senior Interaction Designer, Oracle Applications User Experience Oracle Applications UX Chief Evangelist Patanjali Venkatacharya organized and moderated an innovative and stimulating panel discussion titled "What Makes a Good Design Critic? Food Design vs. Product Design Criticism" at CHI 2010, the annual ACM Conference on Human Factors in Computing Systems. The panelists included Janice Rohn, VP of User Experience at Experian; Tami Hardeman, a food stylist; Ed Seiber, a restaurant architect and designer; John Kessler, a food critic and writer at the Atlanta Journal-Constitution; and Larry Powers, Chef de Cuisine at Shaun's restaurant in Atlanta, Georgia. Building off the momentum of his highly acclaimed panel at CHI 2009 on what interaction design can learn from food design (for which I was on the other side as a panelist), Venkatacharya brought together new people with different roles in the restaurant and software interaction design fields. The session was also quite delicious -- but more on that later. Criticism, as it applies to food and product or interaction design, was the tasty topic for this forum and showed that strong parallels exist between food and interaction design criticism. Figure 1. The panelists in discussion: (left to right) Janice Rohn, Ed Seiber, Tami Hardeman, and John Kessler. The panelists had great insights to share from their respective fields, and they enthusiastically discussed as if they were at a casual collegial dinner. John Kessler stated that he prefers to have one professional critic's opinion in general than a large sampling of customers, however, "Web sites like Yelp get users excited by the collective approach. People are attracted to things desired by so many." Janice Rohn added that this collective desire was especially true for users of consumer products. Ed Seiber remarked that while people looked to the popular view for their target tastes and product choices, "professional critics like John [Kessler] still hold a big weight on public opinion." Chef Powers indicated that chefs take in feedback from all sources, adding, "word of mouth is very powerful. We also look heavily at the sales of the dishes to see what's moving; what's selling and thus successful." Hearing this discussion validates our design work at Oracle in that we listen to our users (our diners) and industry feedback (our critics) to ensure an optimal user experience of our products. Rohn considers that restaurateur Danny Meyer's book, Setting the Table: The Transforming Power of Hospitality in Business, which is about creating successful restaurant experiences, has many applicable parallels to user experience design. Meyer actually argues that the customer is not always right, but that "they must always feel heard." Seiber agreed, but noted "customers are not designers," and while designers need to listen to customer feedback, it is the designer's job to synthesize it. Seiber feels it's the critic's job to point out when something is missing or not well-prioritized. In interaction design, our challenges are quite similar, if not parallel. Software tasks are like puzzles that are in search of a solution on how to be best completed. As a food stylist, Tami Hardeman has the demanding and challenging task of presenting food to be as delectable as can be. To present food in its best light requires a lot of creativity and insight into consumer tastes. It's no doubt then that this former fashion stylist came up with the ultimate catch phrase to capture the emotion that clients want to draw from their users: "craveability." The phrase was a hit with the audience and panelists alike. Sometime later in the discussion, Seiber remarked, "designers strive to apply craveability to products, and I do so for restaurants in my case." Craveabilty is also very applicable to interaction design. Creating straightforward and smooth workflows for users of Oracle Applications is a primary goal for my colleagues. We want our users to really enjoy working with our products where it makes them more efficient and better at their jobs. That's our "craveability." Patanjali Venkatacharya asked the panel, "if a design's "craveability" appeals to some cultures but not to others, then what is the impact to the food or product design process?" Rohn stated that "taste is part nature and part nurture" and that the design must take the full context of a product's usage into consideration. Kessler added, "good design is about understanding the context" that the experience necessitates. Seiber remarked how important seat comfort is for diners and how the quality of seating will add so much to the complete dining experience. Sometimes if these non-food factors are not well executed, they can also take away from an otherwise pleasant dining experience. Kessler recounted a time when he was dining at a restaurant that actually had very good food, but the photographs hanging on all the walls did not fit in with the overall décor and created a negative overall dining experience. While the tastiness of the food is critical to a restaurant's success, it is a captivating complete user experience, as in interaction design, which will keep customers coming back and ultimately making the restaurant a hit. Figure 2. Patanjali Venkatacharya enjoyed the Sardinian flatbread salad. As a surprise Chef Powers brought out a signature dish from Shaun's restaurant for all the panelists to sample and critique. The Sardinian flatbread dish showcased Atlanta's taste for fresh and local produce and cheese at its finest as a salad served on a crispy flavorful flat bread. Hardeman said it could be photographed from any angle, a high compliment coming from a food stylist. Seiber really enjoyed the colors that the dish brought together and thought it would be served very well in a casual restaurant on a summer's day. The panel really appreciated the taste and quality of the different components and how the rosemary brought all the flavors together. Seiber remarked that "a lot of effort goes into the appearance of simplicity." Rohn indicated that the same notion holds true with software user interface design. A tremendous amount of work goes into crafting straightforward interfaces, including user research, prototyping, design iterations, and usability studies. Design criticism for food and software interfaces clearly share many similarities. Both areas value expert opinions and user feedback. Both areas understand the importance of great design needing to work well in its context. Last but not least, both food and interaction design criticism value "craveability" and how having users excited about experiencing and enjoying the designs is an important goal. Now if we can just improve the taste of software user interfaces, people may choose to dine on their enterprise applications over a fresh organic salad.

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  • What Makes a Good Design Critic? CHI 2010 Panel Review

    - by Applications User Experience
    Author: Daniel Schwartz, Senior Interaction Designer, Oracle Applications User Experience Oracle Applications UX Chief Evangelist Patanjali Venkatacharya organized and moderated an innovative and stimulating panel discussion titled "What Makes a Good Design Critic? Food Design vs. Product Design Criticism" at CHI 2010, the annual ACM Conference on Human Factors in Computing Systems. The panelists included Janice Rohn, VP of User Experience at Experian; Tami Hardeman, a food stylist; Ed Seiber, a restaurant architect and designer; Jonathan Kessler, a food critic and writer at the Atlanta Journal-Constitution; and Larry Powers, Chef de Cuisine at Shaun's restaurant in Atlanta, Georgia. Building off the momentum of his highly acclaimed panel at CHI 2009 on what interaction design can learn from food design (for which I was on the other side as a panelist), Venkatacharya brought together new people with different roles in the restaurant and software interaction design fields. The session was also quite delicious -- but more on that later. Criticism, as it applies to food and product or interaction design, was the tasty topic for this forum and showed that strong parallels exist between food and interaction design criticism. Figure 1. The panelists in discussion: (left to right) Janice Rohn, Ed Seiber, Tami Hardeman, and Jonathan Kessler. The panelists had great insights to share from their respective fields, and they enthusiastically discussed as if they were at a casual collegial dinner. Jonathan Kessler stated that he prefers to have one professional critic's opinion in general than a large sampling of customers, however, "Web sites like Yelp get users excited by the collective approach. People are attracted to things desired by so many." Janice Rohn added that this collective desire was especially true for users of consumer products. Ed Seiber remarked that while people looked to the popular view for their target tastes and product choices, "professional critics like John [Kessler] still hold a big weight on public opinion." Chef Powers indicated that chefs take in feedback from all sources, adding, "word of mouth is very powerful. We also look heavily at the sales of the dishes to see what's moving; what's selling and thus successful." Hearing this discussion validates our design work at Oracle in that we listen to our users (our diners) and industry feedback (our critics) to ensure an optimal user experience of our products. Rohn considers that restaurateur Danny Meyer's book, Setting the Table: The Transforming Power of Hospitality in Business, which is about creating successful restaurant experiences, has many applicable parallels to user experience design. Meyer actually argues that the customer is not always right, but that "they must always feel heard." Seiber agreed, but noted "customers are not designers," and while designers need to listen to customer feedback, it is the designer's job to synthesize it. Seiber feels it's the critic's job to point out when something is missing or not well-prioritized. In interaction design, our challenges are quite similar, if not parallel. Software tasks are like puzzles that are in search of a solution on how to be best completed. As a food stylist, Tami Hardeman has the demanding and challenging task of presenting food to be as delectable as can be. To present food in its best light requires a lot of creativity and insight into consumer tastes. It's no doubt then that this former fashion stylist came up with the ultimate catch phrase to capture the emotion that clients want to draw from their users: "craveability." The phrase was a hit with the audience and panelists alike. Sometime later in the discussion, Seiber remarked, "designers strive to apply craveability to products, and I do so for restaurants in my case." Craveabilty is also very applicable to interaction design. Creating straightforward and smooth workflows for users of Oracle Applications is a primary goal for my colleagues. We want our users to really enjoy working with our products where it makes them more efficient and better at their jobs. That's our "craveability." Patanjali Venkatacharya asked the panel, "if a design's "craveability" appeals to some cultures but not to others, then what is the impact to the food or product design process?" Rohn stated that "taste is part nature and part nurture" and that the design must take the full context of a product's usage into consideration. Kessler added, "good design is about understanding the context" that the experience necessitates. Seiber remarked how important seat comfort is for diners and how the quality of seating will add so much to the complete dining experience. Sometimes if these non-food factors are not well executed, they can also take away from an otherwise pleasant dining experience. Kessler recounted a time when he was dining at a restaurant that actually had very good food, but the photographs hanging on all the walls did not fit in with the overall décor and created a negative overall dining experience. While the tastiness of the food is critical to a restaurant's success, it is a captivating complete user experience, as in interaction design, which will keep customers coming back and ultimately making the restaurant a hit. Figure 2. Patnajali Venkatacharya enjoyed the Sardian flatbread salad. As a surprise Chef Powers brought out a signature dish from Shaun's restaurant for all the panelists to sample and critique. The Sardinian flatbread dish showcased Atlanta's taste for fresh and local produce and cheese at its finest as a salad served on a crispy flavorful flat bread. Hardeman said it could be photographed from any angle, a high compliment coming from a food stylist. Seiber really enjoyed the colors that the dish brought together and thought it would be served very well in a casual restaurant on a summer's day. The panel really appreciated the taste and quality of the different components and how the rosemary brought all the flavors together. Seiber remarked that "a lot of effort goes into the appearance of simplicity." Rohn indicated that the same notion holds true with software user interface design. A tremendous amount of work goes into crafting straightforward interfaces, including user research, prototyping, design iterations, and usability studies. Design criticism for food and software interfaces clearly share many similarities. Both areas value expert opinions and user feedback. Both areas understand the importance of great design needing to work well in its context. Last but not least, both food and interaction design criticism value "craveability" and how having users excited about experiencing and enjoying the designs is an important goal. Now if we can just improve the taste of software user interfaces, people may choose to dine on their enterprise applications over a fresh organic salad.

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