Degradation of food compounds and growth response on different food quality by the anaerobic ciliate

1994 ◽  
Vol 161 (1) ◽  
pp. 94
Author(s):  
S. Holler ◽  
A. Gälle ◽  
N. Pfennig
Keyword(s):  
Food Quality ◽  
Growth Response ◽  
Anaerobic Ciliate

Food quality and cognition: Effects of a purified, refined diet on performance on a progressive ratio schedule in rats

2013 ◽  
Author(s):  
Aaron P. Blaisdell ◽  
Matthew Yan Lam Lau ◽  
Cynthia Fast ◽  
Katie Telminova ◽  
Boyang Fan ◽  
...  
Keyword(s):  
Food Quality ◽  
Progressive Ratio ◽  
Ratio Schedule ◽  
Progressive Ratio Schedule

Phytostabilization Ability and Growth Response of Calotropis procera and Lantana camara towards Tannery Amended Soil

2019 ◽  
Vol 35 (2) ◽  
pp. 215-224
Author(s):  
Poonam Rani ◽  
◽  
Adarsh Kumar ◽  
Ramesh Chandra Arya ◽  
◽  
...  
Keyword(s):  
Growth Response ◽  
Lantana Camara ◽  
Calotropis Procera ◽  
Amended Soil

Managing Service Quality, Food Quality, Price Fairness and Customer Retention: A Holistic Perspective

2020 ◽  
Vol 2 (1) ◽  
pp. 1-5
Author(s):  
Ammar Ahmed ◽  
Rafat Naseer ◽  
Muhammad Asadullah ◽  
Hadia Khan
Keyword(s):  
Service Quality ◽  
Food Quality ◽  
Service Sector ◽  
Customer Retention ◽  
Price Fairness ◽  
Policy Makers ◽  
Restaurant Management ◽  
The Subject ◽  
Research Propositions ◽  
The Impact

In this competitive environment, organizations strive to satisfy their customer by providing best quality service at affordable and fair prices with a view to enhance their revenues. To achieve the objective of revenue maximization, organizations strive to identify the factors that help them in retaining their customers. Drawing from the signalling theory of marketing, the current study proposes a novel conceptual model representing the impact of service quality with food quality and price fairness on customer retention in restaurant sector of Pakistan. The paper underlines an important arena of knowledge for academicians as well as organizational scientists on the subject. On the basis of literature available on the variables understudy, the present study forwards eight research propositions worthy of urgent scholarly attention. The conceptualized model of the present article can also be viewed significant in unleashing further avenues for the restaurant management entities, policy makers and future researchers in the domain of managing in the service sector businesses.

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