Difference between revisions of "Quality dimension"

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'''Quality dimension''' - set of measures (features) for quality assessment of the data (information). There are different approaches that defined measures and related dimensions of information
 
'''Quality dimension''' - set of measures (features) for quality assessment of the data (information). There are different approaches that defined measures and related dimensions of information
 
quality in the literature.
 
quality in the literature.
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== References ==
 
== References ==
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<references>
 
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<ref name="art100">Lewoniewski, W. (2019). [[Measures for Quality Assessment of Articles and Infoboxes in Multilingual Wikipedia]]. Lecture Notes in Business Information Processing, vol 339. Springer, Cham  (pp. 619-633)</ref>
 
<ref name="art100">Lewoniewski, W. (2019). [[Measures for Quality Assessment of Articles and Infoboxes in Multilingual Wikipedia]]. Lecture Notes in Business Information Processing, vol 339. Springer, Cham  (pp. 619-633)</ref>

Revision as of 22:20, 8 April 2019

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Quality dimension - set of measures (features) for quality assessment of the data (information). There are different approaches that defined measures and related dimensions of information quality in the literature.

Due the fact that on the one hand Wikipedia is an encyclopedia, and on the other hand - a representative of Web 2.0 services, based on the literature below are presented the most important quality dimensions for three sources of information:[1]
  • Traditional encyclopedias: Authority, Completeness, Format, Objectivity, Style, Timeliness, Uniqueness
  • Web 2.0 services: Accessibility, Completeness, Credibility, Involvement, Objectivity, Readability, Relevance, Reputation, Style, Timeliness, Uniqueness, Usefulness
  • Wikipedia: Completeness, Credibility, Objectivity, Readability, Relevance, Style, Timeliness

References

  1. 1.0 1.1 Lewoniewski, W. (2019). Measures for Quality Assessment of Articles and Infoboxes in Multilingual Wikipedia. Lecture Notes in Business Information Processing, vol 339. Springer, Cham (pp. 619-633)