In this thesis, we consider improving supply chain and service systems through demand-side management. In Chapters 1 and 2, we focus on a new notion of flexibility that has emerged in e-commerce called consumer flexibility. Motivated by the fact that some customers may willingly provide flexibility on which product or service they receive in exchange for a reward, firms can design flexible options to leverage this consumer flexibility for significant benefit in their operations. In Chapter 1, we consider the context of online retailing where consumer flexibility can be realized through opaque selling, where some specific attributes of the products are not revealed to the customer until after purchase. In Chapter 2, we focus on the context of online booking systems for scheduled services where consumer flexibility can be realized through large time windows. The main findings are on the power of limited flexibility using simple flexible options with just a small fraction of customers willing to be flexible. In Chapter 3, we study the issue of congested elevator queuing systems due to the requirement of social distancing during a pandemic. We propose simple interventions for safely managing the elevator queues, which require no programming of the elevator system and only manage passenger behaviors. The key idea is to explicitly or implicitly group passengers going to the same or nearby floor into the same elevator as much as possible. Simulations and stability analysis show that our proposed interventions significantly reduce queue length and wait time.

Abstracts in English, Afrikaans and Xhosa / Consumers are an important part of business and understanding their behaviour, wants, and needs plays a vital role in the success of any business. This study focussed on the health and fitness industry in South Africa and the consumers making use of their services, as well as the non-users of these services. The primary objective of this study is to develop a consumer typology for health and fitness centres, based on the consumer behaviour of its members. Non-gym member responses were also solicited. A questionnaire was developed and sent out via email and Facebook, using convenience and snowball sampling to gather quantitative data. In total, 209 responses were received of which 98 were gym members and 111 not. Various statistical analyses were conducted on the data. A factor analysis was done to create a more manageable number of variables, while a cluster analysis was done to indicate whether certain profiles existed within the data. Cross-tabulations were carried out on the profiles to identify any significant differences in terms of their consumer behaviour. A T-test was performed to determine whether any differences existed regarding the choice of a specific health and fitness centre, while two binary logistical regressions were done to identify which factors could predict gym membership. The results indicated that two distinct gym member profiles, and two non-gym member profiles, could be identified. / Verbruikers is ʼn belangrike deel van besigheid en ʼn deeglike begrip van hul gedrag, begeertes en behoeftes speel ʼn deurslaggewende rol in die sukses van enige sakeonderneming. Hierdie studie fokus op die gesondheid- en fiksheidbedryf in Suid-Afrika, die verbruikers wat van hierdie dienste gebruik maak, asook dié wat nie daarvan gebruik maak nie. Die hoofoogmerk van hierdie studie is om ʼn verbruikertipologie vir gesondheid- en fiksheidsentrums te ontwikkel op grond van die verbruikersgedrag van die lede. Niegimnasiumlede is ook aangemoedig om deel te neem. ʼn Vraelys is ontwikkel en via e-pos en Facebook versprei. Gerieflikheid- en sneeubalsteekproefneming is gebruik om kwantitatiewe data in te samel. Altesaam 209 response is ontvang, waarvan 98 gimnasiumlede is en 111 nie gimnasiumlede is nie. Verskeie statistiese ontledings van die data is uitgevoer. ʼn Faktorontleding is gedoen om ʼn meer hanteerbare aantal veranderlikes te kry, terwyl trosontleding gebruik is om te bepaal of daar sekere profiele in die data bestaan. Kruistabellerings is op die profiele uitgevoer om enige noemenswaardige verskille ten opsigte van hul verbruikersgedrag te identifiseer. ʼn T-toets is gedoen om te bepaal of daar enige verskille rakende die keuse van ʼn spesifieke gesondheid- en fiksheidsentrum is, terwyl twee binêre logistieke regressies gedoen is om te identifiseer watter faktore gimansiumlidmaatskap kan voorspel. Die resultate het getoon dat twee afsonderlike gimnasiumlidprofiele, en twee nielidprofiele, geïdentifiseer kan word. / Badiriši ke karolo ye bohlokwa ya kgwebo gomme go kwešiša maitshwaro a bona, dihlokwa le dinyakwa go bapala karolo ye bohlokwa katlegong ya kgwebo efe le efe. Nyakišišo ye e lebantše go intasteri ya maphelo le tša boitekanelo ka Afrika Borwa, badiriši bao ba šomišago ditirelo tša yona, le bona bao ba sa šomišego ditirelo tše. Maikemišetšomagolo a nyakišišo ye ke go bopa thaepolotši ya badiriši ba disenthara tša maphelo le tša boitekanelo, go ya ka maitshwaro a badiriši ba maloko a tšona. Dikarabo tša maloko a go se šomiše lefelo la boithobollelo le tšona di kgopetšwe. Lenaneopotšišo le dirilwe gomme le rometšwe ka imeili le Facebook, go šomišwa sešupo sa boiketlo le sa koketšo go kgoboketša datha ya khwalitheithifi. Ka moka, go amogetšwe dikarabo tše 209 tšeo 98 ya tšona e lego ya maloko a lefelo la boithobollelo gomme tše 111 ga se tša maloko. Ditshekatsheko tša go fapana tša dipalopalo di dirilwe godimo ga datha. Tshekatsheko ya dintlha e dirilwe go bopa palo ye e laolegago bonolo ya dintlha, mola tshekatsheko ya sehlopha e dirilwe go laetša ge eba diprofaele tše itšeng di gona ka gare ga datha. Mekgwatshekatsheko ya go fapana e dirilwe godimo ga diprofaele go hlaola diphapano dife le dife tše bohlokwa go ya ka maitshwaro a bona a bodiriši. Teko-T e dirilwe go laetša ge eba go bile le phapano efe le efe mabapi le kgetho ye itšeng ya senthara ya maphelo le boitekanelo, mola dikakanyo tša lotšistiki tša go menagana gabedi di dirilwe go hlaola ntlha yeo e kago bonelapele boleloko bja lefelo la boithobollelo. Dipoelo di laeditše gore diprofaele tše pedi tša go fapana tša maloko a lefelo la boithobollelo, le diprofaele tše pedi tše e sego tša maloko a lefelo la boithobollelo, di ka hlaolwago. / Business Management / M. Com. (Business Management)

Thesis (M. Sc. Agriculture (Agricultural Economics)) -- University of Limpopo, 2021 / South Africa is characterised by low production which can be attributed to a lack of diversification and flexibility in agricultural production. There has been an explosive change in consumer-food relationships due to increased knowledge in the food industry. It is no longer just about supplying what you have, but about what you are selling as a producer that can meet the required need of consumers. Producers’ primary objective in the food industry is to provide the product that consumers need. Rabbit meat is recognised in rural areas, however, most rural smallholder farmers do not take initiative in rabbit production. Madiga Village is one such area where rabbit production is not practised. Farmers at Madiga Village are focusing on livestock such as cattle, goat, sheep and pork; and none of them are focusing on rabbit production. This study’s main purpose was to understand consumers perception of and willingness to pay for rabbit meat and analysing this perception and willingness in relation to their socio-economic characteristics. Moreover, since rabbit meat competes with other types of meat, it was imperative for the scope of this study to compare rabbit meat with other types of meat. As such, rabbit meat was compared with chicken, beef, pork and mutton. Information for this study on the perception of and willingness to pay was collected using a structured questionnaire that was administered through face-to-face interviews. The data that was collected was entered into a Microsoft Excel Spreadsheet and SPSS for analysis. This study used a sample size of 120 respondents at Madiga Village that were randomly selected. Analytical techniques used to analyse the data were Descriptive Statistics, Binomial Logit Model, Likert Scale and Chi-square Analysis. Firstly, the socio-economic characteristics of the respondents were identified and described. From the 120 households sampled and interviewd at Madiga Village, the results revealed that 57% of the respondents were males as compared to 43% of females. The majority, constituting 58% of the respondents were unemployed, whereas 28% of the respondents in this study were full-time employed with only 14% being self-employed. The household size of the respondents was found to be on an average of 5 with a minimum of 1 and a maximum of 13 members. From the Likert scale results using ten items, it was found that rabbit meat was perceived to be the easiest to cook and prepare relative to all the meat types it was compared with. Furthermore, it was perceived to be more nutritious, healthy and cheaper. However, it was found that respondents perceived it as being the difficult meat to find. Rabbit meat was also perceived as tasty compared to pork, chicken, beef and sheep (mutton) meats. To understand socio-economic characteristics affecting perception and willingness to pay, the Binomial Logit Model and Chi-square Analysis were used, respectively. The Binomial Logit results indicated that males were more likely to pay for rabbit meat if it was sold on a farm. Moreover, The results indicated that as household size increases by one, respondents would be more likely to pay for rabbit meat. Furthermore, respondents who perceived rabbit meat as better than pork and sheep meats were likely to pay for rabbit meat. Therefore, the null hypotheses were rejected as there are socio-economic characteristics and consumer perceptions that affect their willingness to pay. Rabbit farming is promising at Madiga village and farmers who would like to take an initiative in rabbit farming are encouraged to do so. The potential of this enterprise suits it to be incorporated into the livestock governmental financial budget as a new business initiatives.

Thesis (MComm (Business Management))--Stellenbosch University, 2008. / The market share of online purchasing is under two percent of total retail spending, which provides an indication that consumers have been slow to adopt online purchasing. Previous research has shown that consumers perceive risks associated with purchasing online and these perceptions are likely to affect purchase intention. Little research, however, has been done on perceived risk relating specifically to online purchasing, and in particular, risk related to branded and non-branded retailer websites. Research has shown that brand knowledge has a direct effect on a consumer’s intention to purchase from an online retailer and that this relationship between brand knowledge and intent to purchase online is mediated by perceived risk. The purpose of this exploratory study was therefore to investigate the consumer-perceived risks associated with the intention to purchase online. The research problem considered the question whether the perceived risks (financial, performance, physical, time, social and psychological risks) associated with a branded website (Kalahari.net) are different from the perceived risks associated with a non-branded website (Books.com). It was found that four types of perceived risk exist namely, performance, time, social, and personal risk. Of these risks, only performance risk had an influence on a consumer’s purchase intention from a non-branded website whereas performance and personal risk influenced a consumer’s intention to purchase from a branded website. It was also revealed that consumers perceive performance, time, and social risk as not statistically different when purchasing from a non-branded or a branded website. However, personal risk was perceived to be statistically differently for the two websites. In addition, the brand image dimension of brand knowledge had an influence on a consumer’s purchase intention from both the branded and non-branded websites. The brand awareness dimension of brand knowledge did not influence purchase intention at all. For all four risk types on both the branded and nonbranded websites (except social risk on Books.com), at least one and in some cases, both dimensions of brand knowledge influenced the degree of perceived risk associated with purchasing on the particular website. Finally, it was concluded that the more information search a consumer does before purchase of a book on a branded or non-branded website, the higher their perceived risk associated with purchasing from the particular website. A number of recommendations were made. Methods for decreasing the amount of performance risk which consumers perceive when purchasing a book online were firstly suggested. It was further recommended that Kalahari.net investigate the dimensions of their brand such as brand image, brand awareness, and brand trust, to identify the reasons why consumers perceive performance, social and time risk as being not statistically different when purchasing on a branded and a non-branded website. Since consumers did not see a difference between the brand image of the branded and the non-branded websites, it was recommended that the branded website make every effort to investigate their current branding strategy to identify the reasons consumers view the branded website in the same manner as the non-branded website. Furthermore, since both dimensions of brand knowledge influenced the degree of perceived risk associated with purchasing on the particular website to a certain extent, it was recommended that online retailers focus on building familiarity, positive thoughts, feelings, associations, and beliefs concerning the online retailer brand. Finally, it was recommended that the influence of information search online on perceived risk associated with purchasing be further investigated; because this study found that an action that was traditionally initiated as a means for decreasing perceived risk can now be attributed to increased consumer-perceived risk associated with online shopping.

by Connie S.K. Leung. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1990. / Bibliography: leaves [93]-[98] / Chapter CHAPTER 1 --- INTRODUCTION --- p.1 / Chapter 1. --- Some Observations on Direct Marketing in Hong Kong / Chapter 2. --- The New Generation - Hong Kong Yuppies / Chapter 3. --- Overview of the Huppies Club Concept / Chapter CHAPTER 2 --- LITERATURE REVIEW --- p.14 / Chapter 1. --- What is Direct Marketing? / Chapter 2. --- Direct Marketing Versus Geneial Marketing / Chapter 3. --- Merits of Direct Marketing / Chapter 4. --- Why does Direct Marketing Grow? / Chapter 5. --- Prime Prospects of Direct Marketing / Chapter 6. --- Key to Direct Marketing Success / Chapter 7. --- Direct Mail in Hong Kong / Chapter 8. --- Definition of Yuppies / Chapter 9. --- Yuppies' Demographic Characteristics / Chapter 10. --- Yuppies' Psychographics / Chapter 11. --- Yuppies' Lifestyle / Chapter 12. --- Yuppies and Direct Marketing / Chapter 13. --- Huppies: Hong Kong Yuppies / Chapter CHAPTER 3 --- RESEARCH OBJECTIVES --- p.49 / Chapter CHAPTER 4 --- METHODOLOGY --- p.50 / Chapter CHAPTER 5 --- KEY FINDINGS --- p.51 / Chapter 1. --- Huppies' Lifestyle / Chapter 2. --- Experience With Direct Mail / Chapter 3. --- Club Membership / Chapter 4. --- The Huppies Club Concept / Chapter CHAPTER 6 --- CONCLUSIONS AND RECOMMENDATIONS --- p.71

by Lam Yin-shing Donald & Ho Chi Hung. / Includes Chinese questionnarie. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaves 103-107). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iv / LIST OF TABLES --- p.vi / ACKNOWLEDGEMENTS --- p.viii / Chapter / Chapter I. --- INTRODUCTION --- p.1 / The Banking Industry --- p.1 / Corporate Banking in Hong Kong --- p.4 / Market Characteristics of Corporate Sector --- p.13 / Chapter II. --- THIS STUDY --- p.16 / Purpose of the Study --- p.16 / Justification of the Study --- p.16 / Scope of the Study --- p.20 / Chapter III. --- RESEARCH METHODOLOGY --- p.22 / Research Design --- p.22 / Sample Selection --- p.23 / Survey Design --- p.23 / Questionnaire Development --- p.24 / Timing of the Survey --- p.25 / Chapter IV. --- ANALYSIS OF FINDINGS --- p.26 / Response Rate --- p.26 / Demographics of the Samples --- p.27 / The Most Important Banks --- p.35 / Usage of Banking Services --- p.38 / Factors Inducing Bank Switching --- p.44 / The Best Banks --- p.49 / Determinant Attributes of Banks / Banking Services Excluding Lending Policy --- p.50 / Bank's Lending Policy re Determinant Attributes --- p.54 / Chapter V. --- LIMITATIONS OF THE STUDY --- p.57 / Non-Response Bias --- p.57 / Response Bias --- p.58 / Sample Selection Bias --- p.59 / Language Used in Questionnaire --- p.60 / Chapter VI. --- COMPARISON OF STUDIES --- p.61 / Studies in Other Parts of the World --- p.63 / Study of KK Chan and S M Ma --- p.67 / Chapter VII. --- RECOMMENDATIONS --- p.74 / Market Segmentation --- p.75 / Market Positioning --- p.77 / Marketing Strategies --- p.78 / Other Recommendations --- p.81 / Directions for Future Research --- p.85 / Chapter VIII. --- CONCLUSIONS --- p.86 / APPENDICES --- p.88 / BIBLIOGRAPHY --- p.103

by Choi Wai-Kin, Siu Chi-Ming. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1992. / Includes bibliographical references (leaves 67-71). / TABLE OF CONTENTS / LIST OF TABLES / LIST OF FIGURES / ACKNOWLEDGEMENTS / ABSTRACT / Chapter / Chapter I. --- INTRODUCTION / Chapter 1.1 --- Need for the study --- p.1 / Chapter II. --- LITERATURE REVIEW / Chapter 2.1 --- Brand extension --- p.6 / Chapter 2.2 --- Process of categorization --- p.7 / Chapter 2.2.1 --- Category structure --- p.7 / Chapter 2.2.2 --- Graded structure --- p.8 / Chapter 2.2.3 --- Brand breadth --- p.8 / Chapter 2.2.4 --- Effect of brand breadth on perceived typicality --- p.9 / Chapter 2.3 --- Piecemeal evaluation process --- p.10 / Chapter 2.4 --- Bases for the evaluations of goodness of fit --- p.12 / Chapter III. --- CONCEPT DEVELOPMENT --- p.16 / Chapter 3.1 --- Formulation of the perceived risk model --- p.16 / Chapter 3.1.1 --- The components of perceived risk --- p.16 / Chapter 3.1.2 --- The facets of perceived risk --- p.17 / Chapter 3.1.3 --- Discussion --- p.18 / Chapter 3.2 --- Formulation of risk perception --- p.20 / Chapter IV. --- METHODOLOGY --- p.25 / Chapter 4.1 --- Overview --- p.25 / Chapter 4.2 --- Phase I: qualitative research --- p.25 / Chapter 4.3 --- Phase II: quantitative research --- p.26 / Chapter 4.4 --- Subjects and Procedures --- p.27 / Chapter 4.4.1 --- Phase I --- p.27 / Chapter 4.4.2 --- Phase II --- p.28 / Chapter V. --- HIGHLIGHTS OF FINDING FROM PHASE I --- p.30 / Chapter VI. --- HIGHLIGHTS OF FINDING FROM PHASE II --- p.32 / Chapter 6.1 --- Data Analysis --- p.32 / Chapter 6.2 --- Regression Analysis --- p.33 / Chapter 6.3 --- Empirical results and discussion --- p.35 / Chapter 6.3.1 --- Product extensions of high perceived technology brand --- p.35 / Chapter 6.3.2 --- Product extensions of low perceived technology brand --- p.44 / Chapter VII. --- IMPLICATIONS AND RECOMMENDATIONS --- p.52 / Chapter 7.1 --- Implications --- p.52 / Chapter 7.2 --- Recommendations --- p.55 / Chapter 7.2.1 --- Type I extension --- p.55 / Chapter 7.2.2 --- Type II extension --- p.57 / Chapter 7.2.3 --- Type III extension --- p.58 / Chapter 7.2.4 --- Type IV extension --- p.59 / Chapter VIII. --- LIMITATIONS --- p.61 / Chapter IX. --- CONCLUSION --- p.63 / Chapter X. --- SUGGESTION FOR FUTURE RESEARCH --- p.65 / Appendices / Bibliography / Chapter Appendix 1 --- Operational Definitions / Chapter Appendix 2 --- Questionnaire

by Maiken Schulz. / Thesis (M.B.A.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references (leaves 49-51). / LIST OF TABLES --- p.iii / Chapter CHAPTER I - --- INTRODUCTION --- p.1 / Chapter CHAPTER II - --- THE GENERAL CONCEPT OF RECYCLING --- p.4 / Municipal Solid Waste --- p.4 / The Waste Problem --- p.4 / Ways to Reduce the Waste Volume --- p.6 / Recycling Principals --- p.10 / When to recycle --- p.10 / What to recycle --- p.11 / How to recycle --- p.13 / The economics of recycling --- p.14 / Chapter CHAPTER III - --- HONG KONG --- p.16 / Hong Kong's Waste Problem --- p.16 / Waste Content --- p.17 / Reasons for the Waste Problem --- p.18 / Increasing hygiene and convenience: --- p.18 / Lack of material re-using schemes: --- p.19 / Underdeveloped recycling of household waste: --- p.19 / Lack of environmental consciousness: --- p.19 / Hong Kong's Waste Management --- p.21 / Looking back: Waste handling --- p.21 / Landfills --- p.21 / Looking Ahead: The Waste Reduction Framework Plan --- p.23 / Hong Kong's Waste Recovery Industry --- p.23 / Focus on Recycling --- p.26 / Creating awareness --- p.26 / Material Selection --- p.27 / Collection system --- p.27 / Summary --- p.28 / Required Improvements --- p.28 / Separation --- p.28 / Collection --- p.29 / Reprocessing --- p.29 / Marketing --- p.29 / Conclusion --- p.30 / Chapter CHAPTER IV - --- RESEARCH METHODOLOGY --- p.31 / Conceptual framework： the theory of reasoned action model --- p.31 / Conceptual Model --- p.31 / How the theory works --- p.32 / Modifying the original model --- p.33 / Research Design --- p.34 / Hypothesis setting --- p.35 / Data collection --- p.37 / Analysis --- p.37 / Structured Equation Modelling --- p.39 / Test for Model Fit --- p.39 / Financial Incentives --- p.40 / Implications and Recommendations --- p.41 / Implications of the findings --- p.41 / Attitude towards the Act --- p.41 / Subjective Norm --- p.42 / Feasible approach to waste reduction through recycling --- p.43 / APPENDIX --- p.46 / BIBLIOGRAPHY --- p.49

by Tai Oi Yen, Irene, Yip Ping Yin, Gerald. / Thesis (M.B.A.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 38-40). / ABSTRACT --- p.iii / TABLE OF CONTENTS --- p.iv / LIST OF FIGURES AND TABLES --- p.v / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Chapter II. --- BACKGROUND --- p.3 / Chapter III. --- CONCEPTUAL FRAMEWORK --- p.8 / Chapter IV. --- RESEARCH METHODOLOGY --- p.15 / Chapter V. --- RESULTS AND DISCUSSION --- p.19 / Chapter VI. --- IMPLICATIONS TO MANAGER AND RESEARCHERS --- p.27 / Chapter VII. --- CONCLUSION AND WAP BANKING OUTLOOK --- p.33 / APPENDIX --- p.36 / BIBLIOGRAPHY --- p.38

by See Yat Fung, Linus, Wong Ming Fung. / Thesis (M.B.A.)--Chinese University of Hong Kong, 2002. / Includes bibliographical references (leaves 100-105). / Questionnaire also in Chinese. / ABSTRACT --- p.ii / ACKNOWLEDGEMENTS --- p.v / TABLE OF CONTENTS --- p.vi / LIST OF TABLES AND FIGURES --- p.viii / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Chapter II. --- METHODOLOGY --- p.3 / Primary Research --- p.3 / Exploratory Study --- p.3 / Questionnaire --- p.3 / Sampling Procedures --- p.5 / Data Collection Period --- p.5 / Sensory Evaluation --- p.5 / Field Study --- p.6 / Telephone Interview --- p.6 / Secondary Research --- p.7 / Literature Reviews --- p.7 / News Reviews --- p.7 / Data Analysis --- p.8 / Recoding --- p.8 / Scores Construction --- p.9 / Statistical Tests --- p.9 / Limitations --- p.9 / Chapter III. --- COMPANY / BRAND OVERVIEW --- p.11 / Company Background --- p.11 / History --- p.11 / Financial Performance --- p.13 / Product Overview --- p.14 / Lines of Products --- p.14 / Sales Performance --- p.17 / Mr. Kon in China --- p.18 / Market Environment --- p.19 / Competitive Landscape --- p.20 / Marketing Strategies --- p.22 / Distribution --- p.23 / Promotion --- p.24 / Key Success Factors --- p.27 / International Expansion --- p.30 / Entering Hong Kong --- p.31 / Marketing Strategies --- p.33 / Chapter IV --- DATA ANALYSIS --- p.36 / Sample Size Analysis of the Results of the Questionnaire --- p.36 / Demographics --- p.36 / Consumption Patterns --- p.37 / Preference of Different Types of Packaging --- p.39 / Ideal Size for Ready-to-drink Tea --- p.40 / Preference of Distribution Channel --- p.41 / Preference of Product of Origin --- p.42 / Purchasing Behavior --- p.43 / Respondents' Attitudes Towards Ready-to-drink Tea --- p.44 / Aided Brand and Product Awareness --- p.46 / Product Trial Rates --- p.47 / Aided Celebrity Awareness --- p.48 / Celebrity Awareness vs. Product Awareness --- p.49 / Respondents' Attitudes Towards Mr. Kon Beverages --- p.51 / Analysis of the Results of the Sensory Evaluation --- p.54 / Differences in Tastes among Brands --- p.54 / Preferences in Tastes among Brands --- p.56 / Chapter V. --- RECOMMENDATIONS --- p.58 / Target Segment --- p.58 / Brand Image --- p.59 / Products --- p.59 / Taste --- p.60 / Packaging --- p.61 / Price --- p.62 / Place --- p.63 / Promotion --- p.65 / Communication --- p.67 / Chapter VI. --- CONCLUSION --- p.69 / Chapter VII. --- APPENDICES --- p.71 / Chapter VIII. --- BIBLIOGRAPHY --- p.100