Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Osward Mhlanga"'
Autor:
Osward Mhlanga, Severino Machingambi
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 5, Iss 1 (2016)
The restaurant industry in South Africa is undergoing a period of anaemic growth due to the after effects of the 2009 global economic recession. Despite lowering their prices and spending marketing funds on promotions, restaurants seem to be fi
Externí odkaz:
https://doaj.org/article/b42f6190174e43a2b196b9f689cacba3
Autor:
Dinesh Vallabh, Osward Mhlanga
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 4, Iss 2 (2015)
Demographic factors such as age, gender, education, income and experience has a considerable impact on business performance. While much attention has been devoted to business skills and the problems faced by small businesses, little attention h
Externí odkaz:
https://doaj.org/article/136b5ee9f0df464b8de25a9bdd3b0c10
Autor:
Osward Mhlanga
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 4, Iss 2 (2015)
Delivering value for customers has become a central theme in restaurants. The paper examines customer value from two perspectives, i.e. that of restaurant management and that of the customer. The questionnaires were based on the DINESERV model
Externí odkaz:
https://doaj.org/article/34b05d8267a9471db1d86715993d7bf7
Autor:
Osward Mhlanga
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 4, Iss 1 (2015)
This article presents a gap analysis of 1037 guest comments regarding ninety Cape Town restaurants on an online restaurant guide. The primary objective of this study was to determine the electronic meal experience in restaurants. In order to ac
Externí odkaz:
https://doaj.org/article/a577e1db28e0492c99b4007a091366c3
Autor:
Vikelwa Judith Nomnga, Osward Mhlanga
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 4, Iss 2 (2015)
The purpose of this study was to examine hotel guest comment cards (GCCs) and customer satisfaction management schemes in hotels of East London. The findings indicate that hotel employees do not need additional training in order to motivate the
Externí odkaz:
https://doaj.org/article/3183787946e34a46878f17a3b728bb9d