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Article
Publication date: 13 December 2018

Ahmad Aljarah, Lawrence Emeagwali, Blend Ibrahim and Bashar Ababneh

The purpose of this paper is to examine the impact of corporate social responsibility (CSR) on customer relationship quality (RQ) based on three main aspects of RQ…

Abstract

Purpose

The purpose of this paper is to examine the impact of corporate social responsibility (CSR) on customer relationship quality (RQ) based on three main aspects of RQ, namely, satisfaction, trust and commitment.

Design/methodology/approach

A quantitative meta-analysis of 80 unique effect sizes reported in 60 articles (n = 27,805) was conducted to determine effect sizes of the relationship between CSR and the aspects of RQ of the customer. Furthermore, the economic development has been examined as potential moderators between CSR and RQ.

Findings

Meta-analysis suggests that a positive relationship between CSR and the three studied aspects of RQ is well established; however, the strength of studied relationships has revealed variations in magnitude. Customer commitment was affected by CSR (r = 56) the most, closely followed by customer trust (r = 0.52), while customer satisfaction (r = 0.44) was affected the least. Moreover, the result of meta-regression shows that the economic development moderates only one relationship, CSR and trust.

Originality/value

Presenting a summary of the direction of primary research on the relationship between CSR and RQ, as no prior meta-analysis on the primary relationship has been conducted till date (to the best of the authors’ knowledge).

Details

Social Responsibility Journal, vol. 16 no. 1
Type: Research Article
ISSN: 1747-1117

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Book part
Publication date: 25 May 2021

Derya Timucin Hayat and Blend Ibrahim

Introduction Summary: Tourism is accepted as a multidisciplinary industry .Hoteliers and tour operators/travel agencies (TO/TA) count as two main stakeholders in the…

Abstract

Introduction Summary: Tourism is accepted as a multidisciplinary industry .Hoteliers and tour operators/travel agencies (TO/TA) count as two main stakeholders in the tourism sector, and they are interdependent with regard to their marketing and service objectives. Distribution channels, as TO and TA, are an important part of tourism growth. As TOs and TAs are the intermediaries between tourist and tourism service providers. Tourists travel to satisfy or fulfill their dreams because travel is a need for psychological relief that motivates people for temporary movement to different places and different countries. The research aims to examine the effects of perceived stakeholder conflict factors (PSCF) issues identified from the existing literature on guests’ outcomes in accommodation establishment located in Kyrenia, Northern Cyprus. PSCF is, namely, misinformation, unmanaged bookings and operational mistakes involving quality-price inconsistency and unsolved guest’s problems should be considered by both parties. Therefore, the objective of this study is to address the research gap regarding the effects of PSCFs on guests’ perceived value (GPV), guest satisfaction (GS) and behavioral intention (BI). Purpose: This study aims to investigate stakeholders conflict and its effects on guests’ outcomes, namely GPV, GS and BI associated with accommodation establishments, which has not been examining empirically before. Design/Methodology/Approach: This study conceptualized PSCFs and developed a scale for assessing this conflict and its outcomes. Through careful instrument development process, four sub-dimensions and 17 items of PSCFs were identified. Findings: The overall PSCFs’ effects obtained indicate that GPV, GS and BI are associated with accommodation establishments, and are negatively affected by the unsatisfactory relationship between these two key stakeholders. Originality/Value: The study empirically tested the conceptual model through conducting survey research to collect data from the guests whose trips were organized through a TO/TA and staying in five-star or four-star accommodation establishments located in Kyrenia, Northern Cyprus.

Details

Contemporary Issues in Social Science
Type: Book
ISBN: 978-1-80043-931-3

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Book part
Publication date: 25 May 2021

Abstract

Details

Contemporary Issues in Social Science
Type: Book
ISBN: 978-1-80043-931-3

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Article
Publication date: 19 April 2011

Sonia Arora, Sudesh Jood and N. Khetarpaul

Probiotic fermented foods are fast being recognized as health foods. Most of such foods are based on dairy products but little research work is available on coarse cereals…

Abstract

Purpose

Probiotic fermented foods are fast being recognized as health foods. Most of such foods are based on dairy products but little research work is available on coarse cereals and millets, which constitute the staple foods in developing countries. This paper aims to determine the effect of germination and fementation on nutrient composition of pearl millet based food blends.

Design/methodology/approach

Indigenously developed pearl millet based food blends containing raw and germinated pearl millet flour, whey powder and tomato pulp (2:1:1w/w) were autoclaved, cooled and fermented with 5 percent Lactobacillus acidophilus curd which supplied 106cells/ml to the slurry at 37°C for 12 h. The unfermented blends, after autoclaving, served as controls. The developed food blends were subjected to nutritional evaluation by using the standard methods of analysis. The data were statistically analysed.

Findings

Pearl millet based, germinated, autoclaved and fermented, food blend maintained adequate cell viability (8.64 cfu g‐1) as compared to non‐germinated food blend. Germination and probiotic fermentation caused significant improvement in the contents of thiamine, niacin, total lysine, protein fractions, sugars, soluble dietary fibre and in vitro availability of Ca, Fe and Zn of food blends.

Practical implications

Research is currently aimed at developing probiotic millet based food mixture, which had enhanced nutrient profile. Hence, it can be considered for commercialization after establishing its health/therapeutic implications among the population.

Originality/value

Dairy foods have preferentially been used as the carrier medium for probiotics. This paper explores the possibility of using staple foods as the carrier medium. The consumption of such food mixtures containing viable probiotic bacteria should be enhanced among consumers in term of their role in health maintenance and disease prevention.

Details

British Food Journal, vol. 113 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 19 November 2018

Abebe Yimer Tadesse, Ali Mohammed Ibrahim, Sirawdink Fikreyesus Forsido and Haile Tesfaye Duguma

Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy…

Abstract

Purpose

Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy malnutrition especially in infants and young children. This paper aims to improve the nutritional and sensory qualities of enset-based food with pumpkin and amaranth.

Design/methodology/approach

Sixteen formulations of composite flour were generated using a D-optimal constrained mixture design with a range of 50-80 per cent bulla, 10-25 per cent pumpkin and 10-40 per cent amaranth flour. Nutritional and sensory qualities of the formulations were investigated using standard methods.

Findings

Ash, fat and protein contents increased from 1.1-2.8 g/100 g (p < 0.001), 1.7-3.9 g/100 g (p < 0.001) and 6.1-9.0 g/100 g (p < 0.001) respectively with the increased amaranth flour. Crude fibre content increased with increasing percentage of the amaranth and pumpkin flours. On the other hand, carbohydrate content increased from 78.2 to 84.3 per cent (p < 0.001) with an increase of bulla flour. A significant increase in Fe, Zn and Ca from 6.8-10.5 (p < 0.01), 1.5-3.0 (p = 0.022) and 1.8-148.5 mg/g (p < 0.001) respectively was achieved with an increase in amaranth ratio in flour. The total carotenoid content increased with increase in the percentage of pumpkin flour. The best sensory attributes of the developed product were around the centre point of the three ingredients.

Originality/value

The study showed that a product with good nutritional value and sensory acceptability could be prepared from enset-based ingredients and the optimal product was obtained by blending 57.8 per cent bulla, 18.9 per cent pumpkin and 23.3 per cent amaranth flour. The enriched flour can have application for snack food preparation.

Details

Nutrition & Food Science, vol. 49 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 9 August 2021

Naglaa Megahed and Asmaa Hassan

The present work reviews the impacts of the Covid-19 pandemic on architecture education (AE), with the aim of discussing the interaction and integration of technology-based models.

Abstract

Purpose

The present work reviews the impacts of the Covid-19 pandemic on architecture education (AE), with the aim of discussing the interaction and integration of technology-based models.

Design/methodology/approach

Different research methods were used to achieve the research purposes including an online survey, semistructured interviews, observations and reviewing recent literature. The study proposes a theoretical framework to investigate blended learning (BL) approaches in AE, based on the blended teaching–learning continuum, the growth of online delivery mode and technology integration and the gradual responsibility adopted for the current Covid-19 pandemic.

Findings

The study proposes a vision to reimagine post-Covid-19 education and the required BL strategy to provide a theoretical framework that integrates the instructional models required to be investigated by instructors.

Research limitations/implications

The research findings are based on a theoretical approach not tested practically. A further detailed investigation is required. Thus, the road to reimagining the post-Covid-19 AE is still evolving.

Social implications

As faculty members, one should take steps toward preparing BL strategies. These strategies present other alternatives to continue teaching and learning while keeping safe in any other emergency in education. In this work, an overview of BL approaches, continuum and related technological and instructional models has been shaped to propose a new vision to post-Covid-19 AE.

Originality/value

This paper responds directly to the initiated call on the pandemic's effect on traditional education by taking a pedagogical perspective. The study presents a holistic BL strategy and proposes a new theoretical and instructional model to design a suitable and balanced BL environment in AE.

Details

Archnet-IJAR: International Journal of Architectural Research, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2631-6862

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Article
Publication date: 30 April 2019

Hariram Venkatesan, Godwin John J. and Seralathan Sivamani

Vast areas have been studied toward combustion and emission analysis in vegetable oil methyl esters and quite a few in algal oil biodiesel. To analyze the better alternate…

Abstract

Purpose

Vast areas have been studied toward combustion and emission analysis in vegetable oil methyl esters and quite a few in algal oil biodiesel. To analyze the better alternate source for diesel engine, this study aims to investigate the combustion behavior and emission characteristics between cottonseed biodiesel and algal oil biodiesel on comparison with mineral diesel in a compression ignition engine.

Design/methodology/approach

The fuel properties like density, kinematic viscosity, calorific value and Cetane number have met the biodiesel standards for both algal and cottonseed biodiesel. At rated power, engine was operated on all three test fuels, where combustion analysis describing in-cylinder pressure, peak pressure, rate of pressure rise and rate of heat release and emission characteristics including hydrocarbon (HC), carbon monoxide (CO), oxides of nitrogen (NOx) and smoke for both biodiesel comparing mineral diesel.

Findings

Algal and cottonseed biodiesel showed up to 2-3°CA delayed start of combustion comparing mineral diesel curve. The in-cylinder pressure of algal biodiesel was found to be 68 bar, whereas cottonseed biodiesel exhibited 65 bar at full load condition. Similarly, the rate of pressure rise and rate of heat release of algal biodiesel depicted 7.9 and 10.7 per cent rise than cottonseed biodiesel, respectively. As the load increased, ignition delay showed decreasing trend, while combustion duration showed an increasing trend. HC, CO and smoke emissions were seen to be lower than mineral diesel with noticeable increase in NOx emission.

Originality/value

In this present investigation, biodiesel from Stoechospermum Marginatum, a marine marco algae, was used to fuel the compression ignition engine. Its combustion behavior and emission characteristics are compared with cottonseed biodiesel, a vegetable oil-based biodiesel having similar physio-chemical characteristics to understand the suitability of algal biodiesel in compression ignition engine. This study involves the assessment of straight biodiesel from macro algae and cottonseed oil on standard operating conditions.

Details

World Journal of Engineering, vol. 16 no. 2
Type: Research Article
ISSN: 1708-5284

Keywords

Content available
Article
Publication date: 1 August 2016

Umi Hanim Mohd Ibrahim, Fathinirna Mohd Arshad, Mazlan Zulkifly and Janet Woo Tai Kwan

The purpose of this paper is to discuss the progress of iRadio OUM over the years, the evolution of technology used and its overall significance to OUM’s continual growth…

Abstract

Purpose

The purpose of this paper is to discuss the progress of iRadio OUM over the years, the evolution of technology used and its overall significance to OUM’s continual growth and development.

Design/methodology/approach

Reports the results from web analytic data from previous years in terms of listening and downloading habits and trends. Reviews of how other institutions and/or organisations use podcasting or audio learning material in the teaching and learning process are also included.

Findings

Outlines the progress of iRadio OUM through the years in terms of content development, listening and downloading trends as well as research and development carried out. This paper summarises the changes in how segments are structured, produced and delivered. It also outlines the evolution of the technology used, mainly in terms of how content is delivered to the audience.

Research limitations/implications

The scope of the paper is such that it only highlights the experiences of iRadio OUM alone.

Practical implications

Offers practical advice in terms of the planning, development and implementation of an educational internet radio for higher learning institutions.

Originality/value

This paper is written by key team members of iRadio OUM itself and highlights the experiences and ultimately the best practices discovered by actual web-broadcast practitioners and audio learning materials instructional designers.

Details

Asian Association of Open Universities Journal, vol. 11 no. 1
Type: Research Article
ISSN: 1858-3431

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Article
Publication date: 13 November 2009

George K. Stylios

Examines the fifthteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched…

Abstract

Examines the fifthteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

Details

International Journal of Clothing Science and Technology, vol. 21 no. 6
Type: Research Article
ISSN: 0955-6222

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Article
Publication date: 1 May 2010

S.F. Ibrahim, N.A El-Zaher and M.N. Micheal

Recently, much attention has been focused on using physical treatments for improving functional properties of polymeric fabrics since they have several useful advantages…

Abstract

Recently, much attention has been focused on using physical treatments for improving functional properties of polymeric fabrics since they have several useful advantages, such as non toxicity, soil release, improving physical properties and chemical reactivity of fabrics, avoiding environmental pollution resulting from chemical modification, etc. Hence, this article discusses the feasiblity and characterization of using UV/ozone treatments as a source of surface modification on the surface and bulk characteristics of various polymeric fabrics. Thus, pure cotton, pure polyester, and blend (cotton/polyester) fabrics are treated with UV/ozone for different periods of time (1,3,5,10,15, 20 and 60 minutes). The treated samples are examined and evaluated through various measurements involving the Fourier transform infrared spectra (FTIR) that provides evidence for the changes in the peak intensity values of different functional groups characterizing each fabric ,whiteness and yellowness indices, tensile strength, percentage elongation, and Young's modulus values, which are inversely related to the elacticity of the fabric. Moreover, the efficiency of this treatment process is tested by evaluating the dyeing characteristics by using two different dye classes which involve measuring dye up-take (K/S) values and light fastness assessments.

1 – 10 of 441