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Attributes Used (attribute + used)
Selected AbstractsBusiness travellers' perception of service quality: a prefatory study of two European city centre hotelsINTERNATIONAL JOURNAL OF TOURISM RESEARCH, Issue 4 2001Roger J. Callan Abstract The business traveller contributes significantly to the turnover of the hotel industry and, with the globalisation of business, this sector shows signs of increasing growth. Service quality has now become one of the main factors used to gain competitive advantage, thus the industry must focus more specifically on the needs and expectations of its business customers. The aim of this paper is to focus on the business travel market and more specifically on the comparison of two hotels in two European cities, Brussels and Manchester. This area of research has not been attempted before and will provide an interesting comparison with findings in USA. A literature review identified the relevant attributes used to measure service quality, which were utilised to design a questionnaire, distributed to customers in a five star hotel in Manchester and in Brussels. The primary data obtained were then compared with the findings of other researchers. The analysis indicated that Brussels scored the majority of the attributes more highly (many significantly) than did Manchester. This may be influenced by the international profile of the Brussels respondents who tended to travel on business more frequently than the Manchester sample. The comparisons with the USA surveys found some inconsistencies that might be attributed to societal differences.Copyright © 2001 John Wiley & Sons, Ltd. [source] Nurses' altered conceptions of work in a ward with all-RN staffingJOURNAL OF CLINICAL NURSING, Issue 2 2002Dip NursEd, SOLVEIG M. LUNDGREN MSc ,,The aim of this study was to investigate how nurses' conceptions of their patients and work changed after reorganization to all RN-staffing and the adoption of a patient-in-focus philosophy on the ward. ,,The study builds on the perspective that the individual's conception of work precedes and forms the basis for the development of knowledge, skills and attributes used in accomplishing work. ,,The findings are based on a secondary analysis of two open interviews with 22 nurses on the ward. These interviews were conducted on two occasions with an interval of 2 years. The third interview was carried out 6 months later, when 10 nurses were asked to talk about a patient's care episode in a narrative form. ,,The nurses' conceptions changed towards a holistic view of the patient, they developed a new approach to work and they used the altered circumstances in their work. [source] Perception of Bread: A Comparison of Consumers and Trained AssessorsJOURNAL OF FOOD SCIENCE, Issue 2 2005Margrethe Hersleth ABSTRACT: The main objective of this study was to investigate consumers' perception of bread and to compare the used vocabulary with descriptive attributes used by a trained panel. Perceived appropriateness of breads were also studied and related to the sensory perception. Seven different types of bread were chosen for the study. The breads were presented to 30 consumers, and the repertory grid method was used to obtain information about sensory perception and appropriateness of use. The breads were also presented to a trained sensory panel performing sensory profiling. Multivariate analyses of the data showed that the latent structure in consumers' perception of a selection of breads was similar to the latent structure in a trained panel's perception of the same breads. For verbal description of the texture, the 2 panels used many identical words. Moreover, multivariate analyses revealed the relationship between consumers' perception of the breads and the appropriateness of use. [source] SENSORY DIRECTIONALS FOR PIZZA: A DEEPER ANALYSISJOURNAL OF SENSORY STUDIES, Issue 6 2001HOWARD R. MOSKOWITZ ABSTRACT This paper presents a set of analyses on sensory directional attributes used to rate experimentally designed pizza products. Consumers may or may not know the ,optimal' sensory level of attributes for pizza, so that the usefulness of the sensory directional varies by attribute. Furthermore, the sensory magnitude of each sensory directional attribute varies, as shown by the slope (B) relating the two attributes (Sensory Magnitude = A + B (Directional Rating)). The study incorporated sensory directionals into evaluation of products varied according to an experimental design. The optimal product emerging from the design does not necessarily exhibit a sensory directional profile where all attributes are ,on target', nor does a product whose sensory attributes are all on ,target' exhibit the highest level of liking. [source] | ||||||||||