1. ASSESSMENT OF X (FORMERLY TWITTER) APP ON BRAND AWARENESS IN NIGERIA (A CASE STUDY OF RITE FOOD LIMITED, LAGOS STATE )
ABSTRACT: The purpose of this study was to assess the impact of the Twitter app on brand awareness in Nigeria, with a specific focus on Rite Food Limited in Lagos State. The study aimed to analyse the impact of the Twitter ban on Rite Foods Limited's brand aw... Read More
2. BANK CHARGES AND CUSTOMER SATISFACTION IN THE NIGERIA BANKING SECTOR
Background of the study: Customers are presumed the stakeholders of an organization and for an organization to flourish, the needs of the customers must be met. Without the presence of customers, the goals and objectives of an organization will not be achieved. It is theref... Read More
3. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
CHAPTER ONE
INTRODUCTION
Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popul... Read More
4. THE INFLUENCE OF PRODUCT QUALITY ON BRAND LOYALTY IN NIGERIA (A CASE STUDY OF EKWULOBIA RESIDENCE)
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY: Dr. Joseph Juran (2013) defined product quality as a means to incorporate features that have a capacity to meet consumers need (wants) and gives customer’s satisfaction b... Read More
5. THE IMPACT OF SALES PROMOTION ON CUSTOMERS PATRONAGE
CHAPTER ONE
INTRODUCTION
Background of the study: Sales promotion involves the marketing activities other than advertising, publicity or personal selling, that stimulate consumers’ purchase and dealer effectiveness. The... Read More
6. THE IMPACT OF MARKETING CONCEPT ON SALE GROWTH (CASE STUDY OF RELENTED SMALL SCALE BUSINESS)
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY: Current globalized marketing has prompted companies to see internationalizing their activities as a means of remaining compet... Read More
7. IMPACT OF BRANDING ON CONSUMER BUYING BEHAVIOUR (A CASE STUDY OF MILO BEVERAGE)
CHAPTER ONE
INTRODUCTION
Background of the Study: The twenty first century age signifies significant shifts in the marketing strategies utilised by organisations and instituti... Read More
8. PRODUCT QUALITY AND CUSTOMERS' SATISFACTION
1.1 Background of the Study
The research consists of several basic steps. The first step consists in the self-evaluation by the respective companies of the quality of their own products, while the third step is essentially a comparison of results, so that any difference... Read More
9. DESIGN AND IMPLEMENTATION OF AN ONLINE AUCTION SYSTEM
Background of Study
Electronic commerce, also known as e-commerce, has developed rapidly in recent years. More and more and more consumers prefer to shop online for convenience and other benefits. E-commerce and auctions are also attracting attention. Many internet companies like eBay a... Read More
10. EFFECT ON BIOLOGICAL PRESENTATION ON SPILOTAGE OF ORGANISMS OF FERMENTED MAIZE (OGI)
ABSTRACT
In Africa, various foods go through fermentation such as porridges, beverages (both alcoholic and non-alcoholic), meat, breads, pancakes, fish, vegetables, tubers, legumes, dairy products, and condiments. One of the most prevalent fermented cer... Read More
11. ISOLATION AND PROPAGATION OF LACTIC ACID BACTERIA FROM FERMENTED MAIZE FLOUR FOR THE OPTIMIZATION OF THE FERMENTATION PROCESS
GENERAL ABSTRACT
Production of traditional fermented foods especially lactic acid fermented foods has long been practiced for ages in Africa with a variety of products being p... Read More
12. A Study on factors influencing Nigerian online consumer purchase behavior
ABSTRACT
The purpose of this research is to explore the factors that influence Nigerian online consumer purchase behavior. After a detailed relevant literature and theoretical framework on factors influencing Nigerian online consumer purchase behavior, researcher framed a well-structure... Read More
13. ANALYSIS OF COMMONLY CONSUMED FOOD IN EASTERN NIGERIA FOR NUTRITIONAL AND ANTI-NUTRITIONAL VALUE
1.1INTRODUCTION
Food is any substance consumed to provide nutritional support for the body (Aguilera and David, 1999). Its components include water, carbohydrate, lipids, proteins, enzymes, vitamins, minerals, colours, flavours and food additives and it is ingested by an organism and as... Read More
14. DEVELOPMENT OF PILOT SIZE PROCESS FOR ZEOLITE Y AND ZSM-5 PRODUCTION FROM KANKARA KAOLIN
ABSTRACT
The successes recorded at the laboratory for the synthesis of zeolite Y and ZSM-5 using Kankara kaolin sourced from Katsina state, Nigeria as starting material necessitated the need for upscale of the production process. This thesis focused on the development of three pilot siz... Read More