Peanuts: Food Quality and Evaluation Introduction Peanuts (Arachis hypogaea) are one of the most versatile crops produced in the world. Also known as ‘groundnuts’‚ they serve as a major ingredient rather than a whole product. Peanuts contain over thirty essential nutrients and phytonutrients. They are a great source of Vitamin E‚ niacin‚ unsaturated fats‚ folate‚ fiber‚ magnesium‚ phosphorus‚ manganese‚ antioxidants‚ and protein. Research has shown that peanuts‚ and most fruits‚ contain
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CUSTOMER PROFILING OF HYUNDAI i20 AND MEASUREMENT OF SATISFACTION LEVEL JSV HYUNDAI Submitted by: Ishan Chandra BBA A7006409011 MARKETING Under guidance of: MR. AMIT KUMAR SRIVASTAVA Mrs. Rashmi Tripathi ASSISTANT SALES MANAGER SR. LECTURER ABS‚ Lucknow (SUMMER INTERNSHIP REPORT IN PARTIAL FULFILLMENT OF THE AWARD OF FULL TIME BACHELOR IN BUSINESS ADMINISTRATION (2010-11) AMITY BUSINESS SCHOOL AMITY UNIVERSITY UTTAR PRADESH
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BAYAN TELECMMUNICATION SERVICE QUALITY AND CUSTOMER CARE A Marketing Research Presented to the FACULTY OF THE COLLEGE OF BUSINESS ADMINISTRATION University of Mindanao Davao City Submitted by Nicolle Shane P. Catabay Rachel Jay B. Adlaon Odessa M. Eding Pip D. Coñate August 2011 TABLE OF CONTENTS Pages Title Page i Approval Sheet ii Acceptance Sheet iii Table of Contents
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Chapter 1. Introduction Chapter 1. Introduction “Satisfying the customer is a race without finish.” (Vadim Kotelnikov). Many researches and academicians have defined customer’s satisfaction in their own way. Satisfying customers is always a challenging job for anyone. Customer satisfaction means providing goods and services to the customer which meets their level of expectation. So‚ neglecting customer and their demand can be dangerous for the existence of the organisation. That is the significant
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THE IMPACT OF TEAM WORK ON CUSTOMER SERVICE QUALITY A CASE STUDY OF NATIONAL CURRICULUM DEVELOPMENT CENTRE‚ UGANDA DRONYI SILVER WANI 08/U/6906/PLE/PE A RESEARCH PROPOSAL SUBMITTED TO THE SCHOOL OF MANAGEMENT AND ENTREPRENEURSHIP IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF BACHELOR OF PROCUREMENT AND LOGISTICS OF KYAMBOGO UNIVERSITY APRIL 2012 CHAPTER ONE 1.0 INTRODUCTION This chapter includes the background of the study‚ statement of the problem‚ purpose
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LEVEL OF STUDENT’S SATISFACTION OF TSU CAFETERIA SERVICES A Research Study Presented To the Faculty of Tarlac State University College of Business and Accountancy In Partial fulfillment of the Requirements For the course of Bachelor of Science in Business Administration Major in Marketing Management Mr. Renato Mercado _________________________ Professor Mrs. Daisy Medrano _________________________ Adviser LEVEL OF STUDENT’S SATISFACTION OF TSU CAFETERIA
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on non performing assets. 1.2 INDUSTRY PROFILE: A bank is a financial institution and a financial intermediary that accepts deposits and channels those deposits into lending activities‚ either directly or through capital markets. A bank connects customers with
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understand the Customers opinion and Satisfaction level of Mobile Services of BSNL in East Godavari District‚ researchtitled“A STUDY ON CUSTOMER SATISFACTION FOR BSNL MOBILE SERVICES IN RAJAHMUNDRY REGION”has been conducted. 1.2 Importance of the Study In today’s competitive business world and challenging economy‚ retaining your customer base is critical to your success. If you don’t give your customers some good reasons to stay‚ your competitors will give them a reason to leave. Customer retention
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Title: Relationship between customer satisfaction and high level of service quality: Case study of Tesco store. ABSTRACT Customer satisfaction is the prerequisite for making relationships. Like any other service industry the retail industry is facing a rapidly changing market. Many researchers found numerous strong evidences which show most of the departmental stores fail to deliver customers’ desired service. High level of service quality resulting in satisfied customers is the key to sustainable
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manager responsibility to ensure that all employees are trained properly to all of the equipment that they might use in the future to perform their work efficiently. According to the oregonstate.edu there are several basic rules for food services safety that all employees should trained to before they start working. Those rules are “hands should be washed with soap and hot water and dried with single use towel before starting any task; appropriate cloth should be worn to work such as slip
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