The Intentional Use of Service Recovery Strategies to Influence Consumer Emotion, Cognition and Behaviour

Service recovery strategies have been identified as a critical factor in the success of. service organizations. This study develops a conceptual frame work to investigate how specific service recovery strategies influence the emotional, cognitive and negative behavioural responses of . consumers., as well as how emotion and cognition influence negative behavior. Understanding the impact of specific service recovery strategies will allow service providers' to more deliberately and intentionally engage in strategies that result in positive organizational outcomes. This study was conducted using a 2 x 2 between-subjects quasi-experimental design. The results suggest that service recovery has a significant impact on emotion, cognition and negative behavior. Similarly, satisfaction, negative emotion and positive emotion all influence negative behavior but distributive justice has no effect

Particulate Fillers in Thermoplastics

The characteristics of particulate filled thermoplastics are determined by four factors: component properties, composition, structure and interfacial interactions. The most important filler characteristics are particle size, size distribution, specific surface area and particle shape, while the main matrix property is stiffness. Segregation, aggregation and the orientation of anisotropic particles determine structure. Interfacial interactions lead to the formation of a stiff interphase considerably influencing properties. Interactions are changed by surface modification, which must be always system specific and selected according to its goal. Under the effect of external load inhomogeneous stress distribution develops around heterogeneities, which initiate local micromechanical deformation processes determining the macroscopic properties of the composites

The Effect of Chitosan Oligosaccharides on Bread Staling

The aim of this work was to investigate the effects of chitosan oligosaccharides and chitosan on the rate of staling and properties of bread crumb and crust. Rates of crumb firming varied with storage time. The possible mechanisms including prevention of amylose–lipid complexation, acceleration of dehydration from both starch and gluten, adsorption of chitosan onto the starch surface and increase of moisture migration rate from crumb to crust are proposed and analysed. Chitosan oligosaccharides and low molecular weight chitosan increase bread crumb staling rate to a much lesser extent than does middle molecular weight chitosan

A DSC Study of the Effect of Ascorbic Acid on Bound Water Content and Distribution in Chitosan-Enriched Bread Rolls during Storage

Changes of tightly and loosely bound water relative content in bread were studied using differential scanning calorimetry method. Combination of chitosan with ascorbic acid changes water redistribution between starch and gluten and in such a way can be related to bread quality and sensory properties. The decrease of the water vaporization temperatures, melting temperatures and enthalpies in fresh bread containing chitosan were detected when ascorbic acid was added in combination with chitosan. The decrease of melting peak temperature has been attributed to the increase of interaction of loosely bound water and the decrease of vaporization peak temperature has been attributed to the decrease of interaction of tightly bound water with bread components as a result of ascorbic acid addition. Freezable water amount and total water amount in crumb decrease more rapidly during first stage of staling and more slowly at the second stage of staling in the bread nutritionally fortified with chitosa

Wholesale Beer Tax in Tennessee

In 2013, Tennessee shifted from a price-based model of wholesale tax assessment to a per barrelage model of tax assessment. This study begins by exploring the impact of this tax reform to quantify its impact on the brewing and wholesale distribution industries. Despite this tax reform, Tennessee’s wholesale beer tax has remained the highest in the nation for 16 consecutive years. In light of this, the study also considered the lost opportunity costs of this high tax and what these businesses could use this money for instead. We collected data containing the total revenue wholesalers have collected each year from 2019 to 2022 by city and county. Actionable insights are provided arguing a decrease in the wholesale tax would benefit both local breweries and the Tennessee economy as a whole