Old Navy and Piperlime. Every day‚ Gap Inc. looks for new ways to connect with customers around the world‚ providing value to their shareholders and to make a positive contribution in the communities where Gap Inc. does business. Gap Inc brands have a simple‚ common purpose: "to make it easy for people to express their personal style" (Gapinc.com 2007). Gap Inc. constantly evolves each brand to better meet their customers ’ needs through innovative and inspiring design; through convenient and engaging
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Bajaj Pulsar is a motorcycle brand owned by Bajaj Auto in India. The two wheeler was developed by the product engineering division of Bajaj Auto in association with Tokyo R&D [1] and later with motorcycle designer Glynn Kerr. Currently there are five variants available‚ with engine capacities of 135 cc‚ 150 cc‚ 180 cc‚ 200 cc‚ and 220 cc. Previously it was also offered with a 200 cc DTS-i oil cooled engine‚ which now has been discontinued. Instead a new version Pulsar 200NS was launched in 2012.[2]
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Applicability of SERVQUAL in restaurants: an exploratory study in a Portuguese resort Vera Patrício (vera.l.patricio@seg-social.pt) Rogério Puga Leal (rpl@fct.unl.pt) Faculty of Science and Technology‚ Universidade Nova de Lisboa‚ Portugal Zulema Lopes Pereira (zlp@fct.unl.pt) Faculty of Science and Technology‚ Universidade Nova de Lisboa‚ Portugal SERVQUAL is the most popular instrument to ascertain service quality. However‚ some debate exists about its ability to characterize different service
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COLLEGE OF HOSPITALITY MANAGEMENT HRM 117- OJT in Hotel BSHM STUDENTS PRACTICUM EVALUATION FORM Aaron C. Magallon Student Front Office – Bell Service Department and Position DUSIT THANI MANILA Cooperating Hotel PERIOD COVERED: _________________________________ DIRECTION: The statement below represents the expected skills and other personal qualities of HM practicum students. Please rate the trainee accordingly by checking the appropriate box with the corresponding points relative
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Discussion a) The value of bulk density is 1.7921 × 10-3 kg/mm3 and the moisture content value is 0.31 %. b) Based on our visual observation‚ the colour of the soil sample that we had was light brownish. The texture of the soil was not too dry and either wet‚ it is loose because it contains broken rock particles or they are the resistant components of rocks broken down which it has rotund shape. Conclusion 1) The possible sources of error which made during experiment was first of all
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MSc International Hospitality Management RESTAURANTS CONTEXTULALISING HOSPITALITY AND TOURISM LECTURER: - DR. HADYN INGRAM SUBMITTED BY:- HASSAN ALI KHAN L0267KRKR1012 TABLE OF CONTENTS S.NO. CONTENTS PAGES 1.0 Introduction 03 2.0 Literature Review 04 2.1 The CHAMPS model 05 2.2 The RATER model 07 3.0 Analysis and Research findings 08 4.0 Weaknesses
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THE PROBLEM AND SETTINGS Introduction: Today is a period of doubt whether restaurant owners can successfully survive the challenges that the global competitors can bring. In a fast‚ changing world‚ development come up and the global competition in all aspect. And business is one of them in order to cope up with this challenges‚ a business has always to be evolving. Globalization of the business is forcing restaurant owners to grapple with complex issues as they seek to gain and sustain a competitive
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03/04/13 Free Online Surveys Results for: mobile use 1) gender female 23 (69.7%) male 10 (30.3%) 2) age below 18 3 (9.1%) 18-25 29 (87.9%) 26-35 1 (3.0%) over 35 0 (0.0%) 3) length of use of your mobile less than 6 months 2 (6.1%) 6 months – 1 year 5 (15.2%) 1-2 years 2 (6.1%) more than 2 years 24 (72.7%) 4) usage frequency of your mobile less than once a month 0 (0.0%) several times a month 1 (3.0%) several times a week 0 (0.0%) daily
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123-133 Brand Equity‚ Customer Satisfaction & Loyalty: Malaysian Banking Sector Norbani Che-Ha* and Shahrizal Hashim** Services cannot be seen‚ felt‚ tasted or touched in the same manner in which goods can be sensed. Therefore‚ the key to success in services marketing is to ‘tangibilizing the intangible’ by using an extrinsic cue like a brand. Moreover‚ brands that are high in brand equity are organization powerful assets. They can lead to customer satisfaction and customer loyalty. This study
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` CUSTOMER CARE AND CUSTOMER SATISFACTION IN HOTELS A CASE STUDY OF SHERATON HOTEL BY NATUHWERA CHRISTINE 07/U/13737/EXT SUPERVISOR: MR. TIBAINGANA ANTHONY A RESEARCH REPORT SUBMITTED TO MAKERERE UNIVERSITY IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE AWARD OF A DEGREE OF BACHELOR OF COMMERCE JULY 2011 DECLARATION I‚ Natuhwera Christine hereby declare that customer care and customer satisfaction in hotels is entirely my own original work and has never been presented
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