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Sharma, Alka
- Impact of Promotion on Destination Reputation:A Case of Gujarat
Abstract Views :400 |
PDF Views:0
Authors
Alka Sharma
1,
Shruti
2
Affiliations
1 The Business School, University of Jammu, Jammu & Kasmir, IN
2 University of Jammu, Jammu & Kasmir, IN
1 The Business School, University of Jammu, Jammu & Kasmir, IN
2 University of Jammu, Jammu & Kasmir, IN
Source
International Journal of Hospitality and Tourism Systems, Vol 8, No 1 (2015), Pagination: 23-31Abstract
India is unparalleled in its beauty, uniqueness, rich culture, heritage and history. The Government of India has been initiating various advertising campaigns such as the Incredible India to promote India as an attractive tourist destination. Different states in India like Goa, Kerala, Gujarat, etc. have also been promoting themselves as tourist destinations by using such campaigns for attracting more tourists in their states. Gujarat has been a front runner in adopting innovative promotional strategies; the state government is encouraging the tourists to discover its century's old history. The "Khushboo Gujarat Ki" ad-campaign has increased tourism in Gujarat, thereby suggesting the relevance of promotion in brand building of a destination.
Tourism destinations are complex organizations (Buhalis, 2003) which need to manage their reputation (Inversini, Cantoni, & Buhalis, 2009) vis-a-vis other destinations in order to attract larger number of tourists. Therefore, it is becoming increasingly critical for destinations to measure and manage their reputations. (Passow, Fehlmann, & Grahlow, 2005).
The present paper is an empirical study which attempts to analyze the Ad content of "Khushboo Gujarat Ki" campaign of Gujarat and its impact on the reputation of the destination.
Keywords
Destination Marketing, Destination Reputation, Ad-Content, Country Rep Trak, Khushboo Gujarat Ki.
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- Perceived Benefits of Loyalty Programmes and their Impact on Purchase Intentions of Customers
Abstract Views :757 |
PDF Views:0
Authors
Affiliations
1 The Business School, University of Jammu, J&K, IN
1 The Business School, University of Jammu, J&K, IN
Source
PRIMA: Practices and Research in Marketing, Vol 6, No 1&2 (2015), Pagination: 21-32Abstract
The purpose of the study is to determine the perceived benefits of loyalty programmes among customers and its effect on their purchase intentions. It also determines the influence of demographics on customer loyalty programme membership and its role in relationship between perceived benefits and purchase intentions of customers in apparel stores in Jammu city. A theoretical framework is proposed based on the three integrating variables; perceived benefits of loyalty programmes, loyalty programme membership and purchase intention based on review of literature. Subsequently, a descriptive analysis has been undertaken to determine the relationship between the selected variables.
The study has concluded that among the demographic variables under study, age group and income level have a significant impact on loyalty programme membership of customers while gender does not exhibit such impact. Further, it has confirmed that perceived benefits have a significant impact on purchase intentions of customers. The study also suggests the moderating role of loyalty programme membership in the relationship between perceived benefits of loyalty programmes and purchase intentions of customers.
The paper has several practical implications for the stores/organisations who want to retain customers through effective loyalty programmes. When customers perceived more benefits from loyalty programmes they have higher intentions to purchase from the store of which they own a loyalty card, thus leading to long term relationship with the store. Moreover, the demographic variables included in the study may help the retailers to target the customers for loyalty card membership.
Keywords
Customer Loyalty Programmes, Loyalty Programme Membership, Organized Retail, Perceived Benefits, Purchase Intentions.References
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- Genetics and Periodontium:A Review
Abstract Views :189 |
PDF Views:88
Authors
Affiliations
1 Department of Periodontics, Bhojia Dental College and Hospital, Distt. Solan, Himachal Pradesh, IN
1 Department of Periodontics, Bhojia Dental College and Hospital, Distt. Solan, Himachal Pradesh, IN
Source
Dental Journal of Advance Studies, Vol 1, No 2 (2013), Pagination: 67-72Abstract
Periodontal disease may be regarded as a range of different diseases for which certain individuals are at relatively high risk. Epidemiological and molecular studies of the oral microbial flora suggest, that although microbial factors are required for periodontal disease, they alone do not predict the presence or severity of periodontitis. So in high-risk patient groups, host factors appear to play an important role in susceptibility to periodontitis. In recent years elements of host susceptibility, such as immune response and systemic disease state, and other non-microbial environmental factors, such as smoking, have been shown to be important contributors to the disease expression. Thus, periodontitis represents a lifelong account of interactions between our genome, our behavior, and our environment.Keywords
Genetics, Periodontium, Periodontitis.Full Text
- Aging and Periodontiurn
Abstract Views :335 |
PDF Views:102
Authors
Affiliations
1 Department of Periodontology, Bhojia Dental College and Hospital, Baddi, H.P., IN
1 Department of Periodontology, Bhojia Dental College and Hospital, Baddi, H.P., IN
Source
Dental Journal of Advance Studies, Vol 1, No 1 (2013), Pagination: 26-29Abstract
Diseases of the periodontium occurs in the childhood, adolescence and early adulthood, but the prevalence of periodontal diseases and tissue destruction increases with age. The increase may be caused by the cumulative effect of the number of bursts of periodontal destruction, deterioration in plaque removal efficiency, or an increase in (he number of teeth retained in old age and therefore affected by plaque-induced disease. But with appropriate periodontal therapy and self-performed plaque control, older patients can be expected to have as favorable treatment outcomes as young patients.Full Text
- Functional Properites, Cooking Quality Attributes and Nutritional Profile of Soybean (Glycine max L.) Genotypes
Abstract Views :183 |
PDF Views:0
Authors
Affiliations
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar -141 003, IN
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar -141 003, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 4 (2012), Pagination: 158-165Abstract
Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage.- Functional Properties, Hydration Indices and Biochemical Constituents of Pigeon Pea Genotypes
Abstract Views :205 |
PDF Views:0
Authors
Affiliations
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar-141 003, IN
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar-141 003, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 8 (2012), Pagination: 333-340Abstract
Pulses are second to cereals as an important source of human food. They are meats of vegetable world and close to animal flesh in protein food value. Pulses are widely grown throughout the world and can play an important role in bridging the protein gap in solving protein energy malnutrition. In India, legume seeds are processed and consumed in a variety of forms and most common methods include soaking, cooking and dehulling. Pigeon pea (Cajanus cajan L.) also known as red gram, is widely used as a food source in India and Africa and constitutes 11.2 per cent of total pulse production in India.- Effect of Various Treatments on Removal of Phytic Acid from Brassica spp
Abstract Views :176 |
PDF Views:1
Authors
Alka Sharma
1,
S. K. Garf
1
Affiliations
1 Department of Molecular Biology and Bio-chemistry, Guru Nanak Dev University, Amritsar, IN
1 Department of Molecular Biology and Bio-chemistry, Guru Nanak Dev University, Amritsar, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 31, No 4 (1994), Pagination: 126-130Abstract
Phytates are a complex class of naturally occurring compounds which can significantly Influence the functional and nutritional properties of foods. High phytate content has been observed in cereals and oilseeds, specially rapeseed. Phytic acid being negatively charged over most of the pH range has potential for complexing with proteins and cations thereby affecting their solubility and bioavailability. Greatest impact of phytic acid relative to human nutrition is its reduction of zinc bioavailability. In the present Investigation, an attempt has been made to remove phytic acid from Brassica spp. through various treatments namely, pH adjustments and addition of different concentrations of calcium chloride and ethylene diaminetetra acetic acid in a dialysis system. The accompanying nitrogen losses were also studied.- Managing Customer's Brand Experience for Creating Brand Resonance in Smartphones
Abstract Views :182 |
PDF Views:1
Authors
Affiliations
1 The Business School, University of Jammu, Jammu & Kashmir, IN
1 The Business School, University of Jammu, Jammu & Kashmir, IN
Source
International Journal on Customer Relations, Vol 4, No 1 (2016), Pagination: 12-23Abstract
The present study is aimed at analysing the relationship between three constructs; i.e. brand experience, customer experiential value, and brand resonance. The study was undertaken in two stages; in the first stage a qualitative study was conducted to identify the smart phone brands which offered rich brand experience. Further in the quantitative study, the data were obtained from 188 smart phone customers from Jammu and Dehradun cities of Northern India using a structured questionnaire. The data analysis results have indicated that brand experience has significant positive effect on customer experiential value and brand resonance. And also the customer experiential value has been found to have partial mediation effect on the relationship between brand experience and brand resonance.Keywords
Brand Experience, Customer Experiential Vale, Brand Resonance, Smartphones, India.- An Analysis of Employee Empowerment and Job Satisfaction:A Review
Abstract Views :998 |
PDF Views:485
Authors
Anu Kohli
1,
Alka Sharma
1
Affiliations
1 Department of Business Administration, University of Lucknow, Lucknow, IN
1 Department of Business Administration, University of Lucknow, Lucknow, IN
Source
Management Dynamics, Vol 17, No 1 (2017), Pagination: 13-23Abstract
Employee empowerment is considered as an important human resource management practice because of its assumed relationship with job satisfaction. This research paper reviews the literature related to the relationship between employee empowerment and job satisfaction. Various definitions, approaches and dimensions of employee empowerment and job satisfaction are considered for the period 2000 –2015. Studies pertaining to individual level, work unit level and organizational level have been included in order to examine the relationship between them. Literature shows positive relationship between employee empowerment and job satisfaction in different sectors like hospitality, BPO, banking, and educational sector. It can be concluded that employee empowerment is positively related to job tenure while negatively with the emotional exhaustion, while job satisfaction is negatively related with both job tenure and emotional exhaustion. The paper also vindicates that public sector employees are more satisfied with their jobs as compared to private sector employees. The study indicates that the factors, which contribute to Job satisfaction, are gender specific in nature. Finally it can be concluded that in order to provide job satisfaction to the employees, employee empowerment can be used as a powerful tool. This paper helps the practitioners and other researchers to enhance their knowledge about empowerment and its impact on job satisfaction.Keywords
Employee Empowerment, Job Satisfaction and Mediator.Full Text
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- Effect of Emulsifiers on Quality Parameters of Coconut (Cocos nucifera L.) Milk Concentrate
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Authors
Affiliations
1 Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha - 769 008, IN
2 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana - 125 001, IN
3 Head of Research Station, Post Harvest Technology Centre, Bapatla, Andhra Pradesh - 522 101, IN
1 Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha - 769 008, IN
2 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana - 125 001, IN
3 Head of Research Station, Post Harvest Technology Centre, Bapatla, Andhra Pradesh - 522 101, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 2 (2023), Pagination: 273-285Abstract
Coconut milk was treated with emulsifiers, namely, Tween 80 (0.5% and 1.0%) and Tween 20 (0.25% and 0.75%) for preparing the coconut milk concentrate. Treated coconut milk was evaporated to reach desirable consistency more than 20% TSS. Increase in emulsifier concentration in the coconut milk not only reduced the time taken for product preparation, but also, controlled breakage of fat globules in coconut milk. Prepared coconut milk concentrate was analyzed for moisture, fat, pH, TSS and over run, sensory parameters like color, appearance, taste, texture, flavor and overall acceptability using 9-point Hedonic scale during 21 days of storage eat refrigerated conditions. Moisture, over run and TSS increased while fat and pH decreased during storage. Results showed that the concentrate prepared with different treatments were significantly different with each other at p≤0.05. Among all concentrate samples prepared, 0.5% Tween 80 emulsifier additions appeared to be the best treatment till 7th day of storage in terms of sensory parameters.
Keywords
Tween 20, Tween 80, Emulsifier, Concentrate, Hedonic Scale, Storage.References
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