nigeria

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  • Sold By: Brilliantng

    CUSTOMER RETENTION ON HOSPITALITY MANAGEMENT

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    ABSTRACT

    This project is on customer retention on hospitality management. Customer retention management CRM is imperative to the success of todays hotel sector in Donegal, as it is more cost efficient to retain valuable customers than to gain new ones and in the current economic climate this is of high importance. The Donegal hotel sector currently implements CRM strategies that have been updated since the economic downturn. The most common CRM strategy used in the hotel sector is Customer Loyalty Programs, which theory suggests that in the hospitality sector Loyalty Programs are common. There is confusion of marketing in the Donegal hotel sector and a factor influencing this is the reductions in marketing budgets and that marketing personnel tend not to be marketing managers but rather owners and managers. Customer retention management has important elements in order to be effective. Customer satisfaction, relationship marketing, loyalty programs, data collection, complaints handling services, recovery strategies and post purchase follow up. The research process carried out by two phases, one descriptive in approach and one exploratory in approach. The researcher identified that by using triangulation it allowed the data from both phases to be corroborated and analysed with reference to theory highlighted in the literature review. The apparent themes that arose from the research processes included that loyalty programs were the most common method of customer retention in the Donegal Hotel sector. It was also apparent that external initiatives available by Failte Ireland and other local and national bodies had high usage. Finally in relation to the measurement of marketing initiatives, 25 of hotels stated that they do not measure the performance of the marketing used. In phase two of the research process respondents commented that marketing metrics is where the Donegal hotel sector fall. The researcher recommends that hotels develop written marketing strategies that combine CRM initiatives with other marketing processes and to implement the use of marketing metrics to measure the performance of all marketing activities implemented in order to be cost efficient and effective in the marketing budgets.

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    COURSES OF FOOD POISON AMONG CATERING ESTABLISHMENT

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    ABSTRACT

    This research is on Courses of food poison among catering establishment. Recently, there were several cases of bacterial food poison in the student community of Ambrose Alli University, Ekpoma. However, there were no studies that Isolated the common bacteria causes of food poison in this environment. The objective of this study was to find causes food poisoning, isolate and characterize the common bacteria food poison in Ekpoma, Nigeria. METHOD: Ten prepared vegetable salad samples obtained at various sales points in Ekpoma were investigated for the isolation of Bacteria using standard cold and non-cold enrichment method. RESULT: The result obtained demonstrated the presence of Staphylococcus aureus (50%), Bacillus (30%), Proteus (20%), Yeast (10%). The commonly diagnosed Listeria monocytogene was not isolated. CONCLUSION: Appropriate hygienic measures for the consumption of raw food products, canned foods and vegetables should be practiced.

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    COMPARATIVE STUDY OF BIOGAS PRODUCTION FROM COW DUNG, CHICKEN DROPPINGS AND CYMBOPOGON CITRATUS AS ALTERNATIVE ENERGY SOURCES IN NIGERIA

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    ABSTRACT

    This study was carried out to produce biogas from Cow dung, Chicken droppings and Cymbopogon citratus as well as the respective co-digestion of Cow dung and Chicken droppings with Cymbopogon citratus. 25 litre digesters and gas collection systems were designed and fabricated using locally available materials. The digesters were used to digest cow dung, chicken droppings and Cymbopogon citratus respectively as single substrates as well as to co-digest cow dung and chicken droppings respectively with Cymbopogon citratus. The respective feed materials were collected locally. They were pre-fermented, digested and analysed in accordance with standard methods. For the single substrates, the total volume of gas produced were 0.191m3 (0.032 m3/kg), 0.211m3 (0.035m3/kg) and 0.125 m3 (0.021 m3/kg) (before scrubbing) and 0.125m3 (0.021m3/kg), 0.130m3 (0.022 m3/kg), 0.090 m3 (0.015 m3/kg) (after scrubbing) for cow dung, chicken droppings and lemon grass respectively. For the co-digested substrates, Cow dung + Lemon grass produced 0.146m3 (0.024 m3/kg) before scrubbing and 0.100m3 (0.017m3/kg) after scrubbing while Chicken droppings + Lemon grass produced 0.193m3 (0.032 m3/kg) before scrubbing and 0.127m3 (0.0.021m3/kg) after scrubbing. The average ambient temperatures during the study were within the mesophilic range (20-40oC). The pH values were stable and always in the optimal range between 6.5-8.0. The reductions in total solid were 75.3 %, 60.1%, 98.2%, 61.9% and 35% for cow dung, chicken droppings, lemon grass, cow dung + lemon grass and chicken droppings + lemon grass respectively. The total coliform contents of the residue were 2.00 x107 CFU/100ml, 6.00 x 107 CFU/100ml, 1.00 x 107 CFU/100ml and 1.00 x 107 CFU/100ml for cow dung, chicken droppings, cow dung + Lemon grass,  and chicken droppings + Lemon grass respectively with 95%, 70%, 95% and 99% reduction in each case. Pathogens such as Salmonella spp and Klebsiella sp. were still present in the residue although E.Coli and Shigella sp. were removed. The estimated methane contents of the gas from cow dung, chicken droppings, Lemon grass, Cow dung + Lemon grass and Chicken droppings + Lemon grass were 65.59%, 61.71%, 71.95%, 68.53% and 66% respectively. The cooking rates for water were 0.079L/min, 0.070L/min, 0.067L/min, 0.064L/min and 0.060L/min for unscrubbed lemon grass, cow dung + lemon grass, chicken droppings + lemon grass, cow dung and chicken droppings respectively while those for scrubbed lemon grass, cow dung + lemongrass, chicken droppings + lemon grass, cow dung and chicken droppings were 0.12L/min, 0.10L/min, 0.091L/min, 0.085L/min and 0.079L/min respectively. The rice cooking rates were 0.0038kg/min, 0.0034kg/min, 0.0033kg/min, 0.0031kg/min, and 0.0030kg/min for unscrubbed lemon grass, cow dung+ lemongrass, chicken droppings + lemon grass, cow dung and chicken droppings respectively while those for scrubbed lemon grass, cow dung+ lemongrass, chicken droppings + lemon grass, cow dung and chicken droppings were 0.0055kg/min, 0.0048kg/min,      0.0045kg/min,      0.0041kg/min      and      0.0039kg/min       respectively.

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    AN EVALUATION OF THE CAUSES OF ABANDONED PUBLIC DEVELOPMENT PROJECTS IN ABUJA

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    ABSTRACT

    This research work is on an evaluation of the causes of abandoned public development projects in Abuja. Abandonment of development projects (ACP) is considered one of the most common and serious problems plaguing the Abuja development industry given the number and the value of the projects involved. It affects not only the immediate purchasers but also other project players and the general public. Sometimes it also involves expending public fund to revive abandoned projects. Yet, research is scarce on this issue; hence this research was conducted to investigate  the  problems.  Firstly  the  issues  surrounding  the  problem  and existing literature on the causes of ACP are reviewed. Then, potential causes of ACP are also reviewed and summarized into 41 items to be rated in an industry wide questionnaire survey. The questionnaire also includes an open-ended question on suggestions to solve ACP. 225 questionnaire responses were received. Subsequently, a series of ten semi-structured interviews were conducted to obtain detailed opinions from experienced players in the industry concerning  the  causes  of  ACP  and  how  to  solve  the  problems.  The interviewees include architects, developers, property consultants, the honorary secretary general of the National House Buyers Association etc. to ensure a comprehensive view was obtained. Quantitative analyses include ranking of the 41 potential causes of ACP with Spearman’s ranking correlation between different groups of respondents, and factor analysis with Cronbach’s α reliability analysis. Qualitative analyses include organizing into themes the results of the open ended question on solving ACP and the results of the semi- structured interviews. Discussions include interpreting the underlying factors extracted from factor analysis in light of the qualitative results. The results show the owner to be mainly responsible for ACP (i.e. cash flow problems, incompetence,  siphoning  out  of  money,  etc.),  followed  by  the  role  of government regulations. A risk management expert system module within BIM, a middle ground solution between the sell-then-build and build-then-sell schemes, and others are proposed.

     

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