Read the abstract in the section 00front of this document. / Dissertation (MSc (Agric) Food Science and Technology)--University of Pretoria, 2006. / Food Science / unrestricted

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D.Com. (Economics) / Please refer to full text to view abstract

Thesis (M.B.A.)-Business Studies Unit, Durban University of Technology, 2007. xiii, 112 leaves. / Interest in the quality of university education has grown considerably over the last decade. Higher education institutions are increasingly placing greater emphasis on meeting students’ expectations and needs. As universities become more student orientated, student perceptions of higher educational facilities and services are becoming more important. It is apparent that there is a need to measure students’ perceptions of service quality at the Durban University of Technology. To investigate students’ perceptions of service quality, a study was conducted which was guided by four objectives. These objectives were: firstly, to identify students’ expectations in terms of higher educational services provided; secondly, to ascertain the perceptions of students towards the service the Durban University of Technology provides; thirdly, to measure the gaps between the expectations and perceptions, using the SERVQUAL score, and fourthly, to calculate and measure the score of the five SERVQUAL dimensions. / M

Thesis (M.B.A.)-Business Studies Unit, Durban University of Technology, 2007. xiii, 112 leaves. / Interest in the quality of university education has grown considerably over the last decade. Higher education institutions are increasingly placing greater emphasis on meeting students’ expectations and needs. As universities become more student orientated, student perceptions of higher educational facilities and services are becoming more important. It is apparent that there is a need to measure students’ perceptions of service quality at the Durban University of Technology. To investigate students’ perceptions of service quality, a study was conducted which was guided by four objectives. These objectives were: firstly, to identify students’ expectations in terms of higher educational services provided; secondly, to ascertain the perceptions of students towards the service the Durban University of Technology provides; thirdly, to measure the gaps between the expectations and perceptions, using the SERVQUAL score, and fourthly, to calculate and measure the score of the five SERVQUAL dimensions.

The study Demographics of Central Indiana Wal-Mart and Target Stores for Analysis of Intended Consumers and Store Locations sought to answer whether or not each store chose locations based upon their demographic needs. Through the use of flow charts a methodology was derived and then completed using Geographic Information Systems (GIS) and Business Analyst software from ESRI. Data for income, age, education, distance, drive time, market penetration, city demographics and businesses were broken down into customer profiles, market analysis and proximity analysis categories. These were used to compile maps and graphs for final analysis. The data from the maps and graphs were then compared from one store to another and a conclusion was made about whether or not each store did a good job of locating near its average intended potential customers. / Department of Geography

John R. Hauser. / "September 1980." / Bibliography: leaves [26-27]

Thesis (Masters Diploma (Technology) -- Cape Technikon, Cape Town, 1993 / This research was undertaken in order to investigate the problems relating to consumers' food buying practice in respect of private households, since it is clear that high food prices are one of the major causes of a decline in the quality of life of the family. The researcher's involvement in Home Economics education and specifically consumerism and in post-school education prompted the hypothesis that training for responsible buying practice may afford a solution to the problem of buying practice in respect of private households. Such training needs, although already identified, have not yet received any real attention. A literature study was undertaken as a point of departure in order to give background knowledge. This information was used to put into perspective buying practices for private households and to define a profile of the buyer. However, it was necessary to further define this field in order to ensure that validity and applicability of the findings arising out of this research. An empirical study was undertaken to test the literature against the reality found in a Cape Town suburban supermarket. Details of this study will be set out in Chapter 4 of this research. In order to establish criteria for the training programme above, curriculum design had to be based on didactically sound principles. At the outset a suitable model for adult-learners was selected. This model consisted of an analysis phase, design phase, implementation phase and evaluation phase.

Thesis (MTech (Education))--Cape Technikon, 1993. / Hierdie studie is onderneem om die probleme rakende die aankooppraktyk van voedselverbruikers in private huishoudings te ondersoek, want dit is duidelik dat duur voedselpryse een van die hoofoorsake vir die afname in lewenskwaliteit van die gesin is. Die navorser se betrokkenheid by Huishoudkundeopleiding en spesifiek die verbruikerswese, asook by naskoolse opleiding, het tot die hipotese gelei dat opleiding tot verantwoordelike aankooppraktyk in 'n besondere mate In oplossing vir die aankoopprobleem vir private huishoudings kon bied. Sodanige opleidingsbehoeftes, hoewel reeds geïdentifiseer, het nog nie daadwerklik aandag geniet nie. As 'n vertrekpunt is 'n literatuurstudie onderneem om agtergrondkennis oor die aankooppraktyk in die algemeen te bekom. Hierdie inligting is benut om die aankooppraktyk vir private huishoudings in perspektief te plaas en om 'n profiel van die aankoper te bepaal. Dit is nodig om die terrein verder af te baken om sodoende die geldigheid en toepaslikheid van bevindinge te verseker.

Restaurateurs often assume that customers' online reviews of their dining experiences are a reflection of their dining preferences. This study finds this assumption not to be true. Online written reviews do not explain diners’ preferred dining experiences. In this study post-experience reactions captured in reviews are shown to be contextually different to established dining preferences. Results show online reviews to be most important in facilitating customer dining expectations, but not influencing customers’ preferences in dining experiences. Evidence gathered during the secondary research shows that in general, social media has become the great marketing equaliser in commerce. In the dining industry, restaurants cannot solely rely on traditional media in the initial attraction and retention of dining customers. Continuous interaction between the business and customers is increasingly necessary for restaurateurs to remain competitive and in-touch with customers’ needs. This study concentrates its research area on the post-experience evaluation phase as found on review websites, like TripAdvisor. TripAdvisor has especially become a popular means to perpetuate word-of-mouth opinions of dining experiences among prospective customers. Research shows clear evidence of the importance of other's online opinions in the consumer decision-making process. The main variables of the study, namely customer experiences, restaurant dining and social media, are theoretically explored within the disciplines of service management and customer behaviour. These theories have laid a sound foundation for the subsequent research methods followed. The main purpose of the study was using social media reviews from TripAdvisor to investigate dining experiences in the restaurant industry. The outcomes desired were: firstly to advise the restaurant industry about superior customer practices, secondly emphasising the importance for industry of social media use in the dining experience, and thirdly rendering clarification on the experience perceptions of customers about factors that might lead to ‘delight’ and ‘frustration’. This research centralises the constructs of delight and frustration factors, which are typically extremely emotional dining experiences for the customer, that have the common element of surprise. Methodologically, the research required two phases: firstly, the qualitative analysis of online user-generated content by content analysis. The global sample consisted of seven international cities, which included the best, worst and average-rated TripAdvisor restaurant reviews. The content analysis produced the theoretical base for the dining perception variables used in the empirical survey. In the second phase of the study, the global surveys administered resulted in measuring the general public’s perceptions of the delight and frustration factors of dining experiences. Subsequently, the research process required various quantitative data analyses to reach substantial results with inferences. The results and interpreted findings achieved were twofold: Firstly, from the content analysis: customers regard service quality as relatively unimportant in relation to the holistic dining experience. Customers regarded food and beverage quality as crucial in the dining experience. Value for money increasingly becomes an issue as customers become more frustrated, more so than when the dining was generally experienced as pleasant. Secondly, from the empirical data: mood and aesthetics are essential, especially when diners chose between their favourite restaurants. Further results show managing the service basics for restaurants is essential; this included welcoming, professional, attentive and friendly service. Service consistency has also proven to be imperative in customers’ perceptions. Results further show that different nationalities could perceive food quality and service reliability differently. In addition, men and women could perceive food quality, mood and aesthetics, and value for money differently. This study recommends various findings to the restaurant industry: most importantly that the post-experience reviews are contextually different to customers’ dining preferences. The factor determining the reputation of a restaurant is food quality and not so much service quality. Value for money should be associated with a specific service or product feature for it to be of meaningful consequence to the restaurateur.