Swiss Army Man And The Myth Of Cain And Abel - 1437 Words

Swiss Army Man the Myth of Cain and Abel In the first book of the bible, the Book of Genesis, readers are introduced to the characters of Cain and Abel. The myth of Cain and Abel relates to jealousy and rage, and how there are always consequences for our actions. The morals that can be learned from Cain an Abel are still relevant today, but in another format, such as in the poster for the 2016 film Swiss Army Man. The Swiss Army Man poster and the myth of Cain and Abel have overlapping themes, such as death and isolation. These themes are still prominent today, and the poster can serve as a modern day take on the centuries old myth. The myth of Cain and Abel originates from the bible, and is best known for being a story of firsts. Cain†¦show more content†¦God favored Abel s sacrifice of milk and meat over Cain s offering of fruits. This angered Cain, and presumably out of jealously, he murdered his brother, Abel. Just as Cain was the first physical birth in the bible, Abel is the first recorded death (and murder) of the bible. God questions Cain on the death of Abel, and Cain lies and tells God that he did not murder his brother. Although is has been interrupted in multiple ways, it is ultimately believed that Cain s jealously of God favoring his brother s sacrifice in relation to his own is what lead to his rage and commitment of murder. A main moral in the myth of the story of Cain and Abel is that jealously can lead to sin. Cain s jealously of Abel is what causes him to lash out, and later lie to God about his actions to cover up his original sins. Roland Barthes analysis of the Pazini ad in Rhetoric of the Image explains that the by putting aside the linguistic message, we are left with the pure image (Barthes, 34). By ignoring the words written on the image, the poster for the film Swiss Army Man (2016) depicts two characters on an isolated green area, with water in the foreground and a faded skyline in the background. Although they equally share the green area, one character is straight up, while the other is hunched over. The one with straight body language is wearing brighterShow MoreRelatedStephen P. Robbins Timothy A. Judge (2011) Organizational Behaviour 15th Edition New Jersey: Prentice Hall393164 Words   |  1573 PagesEthical Behavior 22 Coming Attractions: Developing an OB Model 23 An Overview 23 †¢ Inputs 24 †¢ Processes 25 †¢ Outcomes 25 Summary and Implications for Managers 30 S A L Self-Assessment Library How Much Do I Know About Organizational Behavior? 4 Myth or Science? â€Å"Most Acts of Workplace Bullying Are Men Attacking Women† 12 An Ethical Choice Can You Learn from Failure? 24 glOBalization! Does National Culture Affect Organizational Practices? 30 Point/Counterpoint Lost in Translation? 31 Questions

Entrepreneurship And Economic Growth Of A Country

Entrepreneurship is generally described as the ability of an individual or a group of individuals to create or discover an opportunity and utilize it to the benefit of the society, which, in turn, will bring success to the innovators and their organisation (Hart, 2003). The relationship between entrepreneurship and economic growth of a country has increasingly gained a lot of interest from economists and policy makers over the years (Steyaert and Hjorth, 2008). However, while some view it as a direct relationship, others see it as an indirect kind of relationship. Entrepreneurship is a multifaceted and complex concept and described differently based on the context of study and disciplines (Hart, 2003). Hart (2003) noted that main research†¦show more content†¦In the past decades, there has been a growing interest regarding the concepts of economic development and entrepreneurship. Researchers have concluded that although economic development theory can still be argued to lac k a ‘general theory’ of entrepreneurship, one that could encompass a variety of development outcomes, progress has been made in extending the notion and understanding of entrepreneurship in economic development (Naude, 2010). On the other hand, international organizations, governments and policy makers have shown a greater attention to the function fulfilled by entrepreneurship in generating economic development. Entrepreneurship is important because it is the economic mechanism through which inefficiencies in economies are identified and mitigated (Grigore and Dragan, 2015). According to OECD (1998) â€Å"entrepreneurship is central to the functioning of market economies† (Carree and Thurik, 2003). Economic experts have abandoned their traditional approach to economic development based mainly on recruiting large companies with different financial and fiscal inducements. Entrepreneurship is spreading recognized by government officials throughout the world not onl y as â€Å"a key mechanism forShow MoreRelatedA Review of the Role of Entrepreneurship in Stimulating Economic Growth, Reducing Unemployment and Increasing Level of Income in Low to Middle Income Countries.3874 Words   |  16 PagesA REVIEW OF THE ROLE OF ENTREPRENEURSHIP IN STIMULATING ECONOMIC GROWTH, REDUCING UNEMPLOYMENT AND INCREASING LEVEL OF INCOME IN LOW TO MIDDLE INCOME COUNTRIES. INTRODUCTION This paper sets out to review the role of entrepreneurship in stimulating economic growth, reducing unemployment and increasing levels of income in low to middle income countries. Nieman and Nieuwenhuizen (2009) states that the contribution of entrepreneurs to the economy can be attributed to their special qualities. TheyRead MoreRelationship Between Entrepreneurship And The Economic Development Essay1091 Words   |  5 Pagesthe relationship between entrepreneurship and the economic development in Saudi Arabia. Entrepreneurship is the process of managing, organizing and developing a business venture in a competitive environment that is dynamic (Kuratko 2016 pp3). An entrepreneur is an inventor, leader, innovator, and pioneer and most significantly, a performer. The heart of a national advantage is often pegged on entrepreneurship. The operation of an enterprise is within the entrepreneurship ecosystems that include governmentalRead MoreStartup Americ A Government Initiative1322 Wor ds   |  6 Pagesinitiative that is used to inspire and produce entrepreneurship throughout the country. By holding the belief that innovation is the backbone of this country, Obama created this campaign in order to create and develop entrepreneurship. As a result, the goal is trying to achieve sustainable growth and quality jobs in the economy. Overall, Startup America is a process that believes entrepreneurship is a core American value that allowed for the country to be where its at, therefore, this campaign isRead MoreOverview Of Schumpeter Denoted Entrepreneur As An Essential Element For The Economic Growth And Entrepreneurial Process1339 Words   |  6 PagesSchumpeter denoted entrepreneur as a key in the economic growth and entrepreneurial process as a prime element in the progress and advancement of economy. Again he stated that entrepreneurship is an essential element for the development of any economy and economic and political framework condition would not affect the g rowth. The benefits due to entrepreneurship to community will be greater in those economies where entrepreneurs have flexibility to operate, to expand their ideas, and to obliterateRead MoreRelationship Between Entrepreneurship And The Economic Development Essay1314 Words   |  6 Pagesthe relationship between entrepreneurship and the economic development in Saudi Arabia. Entrepreneurship is the process of managing, organizing and developing a business venture in a competitive environment that is dynamic (Kuratko 2016 pp3). An entrepreneur is an inventor, leader, innovator, and pioneer and most significantly, a performer. The heart of a national advantage is often pegged on entrepreneurship. The operation of an enterprise is within the entrepreneurship ecosystems that include governmentalRead MoreHow Entrepreneurship Has An Effect On The Economy Of India1557 Words   |  7 Pages In the 21st century Entrepreneurship is one of the fundamental driving variable in job development. Entrepreneurship has dependably had a variable in monetary advancement and has assisted with job creation. Be that as it may, in the present time it has quickened like never before. Entrepreneurship is favorable for the development of a country’s economic system for various reasons. Business enterprise has been surprisingly resurgent in the course of recent decades in nations that accomplished generousRead MoreThe Theory Of Entrepreneurship As A Key Lever For Growth Restoration And Job Creation1134 Words   |  5 Pagesthe lowest ranked country in the EU, in the context of the ongoing sovereign debt crisis resulting in the highest levels of unemployment within the EU. Their economy is mainly based on tourism, trade, and agriculture. Thus, lacking an established competitive industry and an entrepreneurship-friendly environment, which continues to constrain Greece’s abilit y to emerge from the crisis. To overcome these difficulties, Greece must embrace entrepreneurship as a key lever for growth restoration and jobRead MoreRole of Entrepreneurship in Economic Development1047 Words   |  5 PagesRole of Entrepreneurship in Economic Development Entrepreneurship: Entrepreneurship is the attempt to create value through recognition of business opportunity, the management of risk taking appropriate to the opportunity and through the communicative and management skills to mobilize human financial and material resources necessary to bring a project to fruition. According to A. H. Cole, Entrepreneurship is activity of an individual, undertaken to initiate, maintain or aggrandize profit byRead MoreEntrepreneurship Assessment Strategies For Economic Development1615 Words   |  7 PagesEntrepreneurship assessment strategies for Economic Development: Developing an implementation case for Kingdom of Saudi 1.Introduction Entrepreneurship is an extremely important aspect of the modern economy. Entrepreneurship entails improving business and the development of areas that are good for a business, people and the overall economy of a country (Galindo, Mà ©ndez-Picazo, 2013). Since the need for entrepreneurship has been widely discussed and proven through research (Isenberg, 2010; KhanRead MoreFactors That Can Promote or Hinder Enterpreneurship1492 Words   |  6 PagesLIST AND EXPLAIN FACTORS THAT CAN PROMOTE OR HINDER ENTREPRENEURSHIP. Entrepreneur: An entrepreneur is a person who starts an enterprise. He searches for change and responds to it. A number of definitions have been given of an entrepreneur- The economists view him as a fourth factor of production along with land labour and capital. To put it very simply an entrepreneur is someone who perceives opportunity, organizes resources needed for exploiting that opportunity and exploits it. Computers, mobile

Classroom Observation Report Free Essays

INTRODUCTION The school that we have chosen for our classroom observation is SMK Mutiara Rini which is situated at Jalan Persiaran Utama, Taman Mutiara Rini, Skudai Johor Bahru. This school consists of 2250 students from various level of proficiency. We have decided to observe Miss Niwashini Nambiar d/o Aravindan whom are one of our group mates for this classroom observation assignment. We will write a custom essay sample on Classroom Observation Report or any similar topic only for you Order Now Miss Niwashini Nambiar has been teaching English language for both lower and upper secondary for three years. We observed the lower secondary group students whom are in form 2 UKM. There are 32 students in 2 UKM and their English language proficiency level is intermediate. TEACHING METHODOLOGY Before we went to observe Miss Niwashini, we already prepared an observation checklist to make sure that by the end of the observation, we will be able to discuss on the methodology used by the teacher during teaching and learning session. Throughout the lesson, we observed that the teacher minimized the use of mother tongue. She only used it when it was the last resort to make the students understand a particular term or word used during the lesson. The teaching techniques were organized for learners to learn communicative function. During the set induction for example, the teacher came out with something that triggered students’ prior knowledge, thus we can see that the students were mostly eager to speak and participate in the conversation. This is parallel with the principle underpinning Communicative Language Teaching (CLT) where according to Brown (2001), CLT involves the use of language productively and receptively where the teacher facilitates and guides the learners to practice language skills in the classroom. For the activities chosen by the teacher during the lesson, we observed that it involved real life communication and also rich mix of classroom activities were implemented, where group work, pair work were all integrated during the lesson. For the group work activity, it allows the students to interact with one another, even some of them still communicate using their mother tongue but, we observed that some of them did tried to use English as much as they can. The lesson was not focused mainly on the form of language but its function as well, where the teacher tried to make the students able to use the target language using the activities done during the lesson. We found that the set induction as well as the activities conducted by the teacher bounded to what has been suggested by Larsen-Freeman (2000) that true communicative activities have three main features: information gap, choice and feedback, using authentic material in a small group activities. By taking the first activity conducted for example, where the students get into a group of five, it applied task-based learning which the students need to complete the task at the same time used the target language and the language acquisition will eventually happen. Another thing that we observed during the class lesson was that the teacher’s goal of teaching was to develop students’ communicative competence. The opportunities for the students to develop fluency and accuracy were provided by the teacher especially when the students were given a chance to present their work to the class and they got to receive feedback from peers as well as from the teacher. Parrish (2004) advocates that in CLT class, teacher’s role is mainly as facilitator to guide the students in the interaction that takes place during teaching and learning session. This can be seen throughout the lesson, where Miss Niwashini did not dominated the lesson and the students’ speaking time is maximized by being the main communicator in classroom. From what we have observed, we can conclude Miss Niwashini had integrated Communicative Language Teaching (CLT) in her teaching and learning session where she had emphasized on the communication in real-life situation to deliver the lesson. In this report, we also included her lesson plan for that particular lesson to give a clearer view on her teaching and learning session that day. As what is believed by Mustapha ; Yahaya (2013) that the successful implementation of CLT in English language teaching depends largely on the teacher’s understanding. We can say that Miss Niwashini’s lesson truly has almost all the beliefs under CLT which it was reflected through the way she conducted her lesson in the classroom. This can be seen from her methods and techniques applied during the lesson, the way she designed the activities for her students and the materials used for the activities. LESSON PLANCLASS TIME DURATION ATTENDANCE SUBJECT DAY DATE2UKM 2.20 pm- 3.20 pm 60 M32/32 ENGLISH THURSDAY 5/4/2018LESSON [LESSON 23] LANGUAGE AWARENESS NON-TEXTBOOK BASED LESSONMAIN SKILL(S) FOCUS SPEAKING , READING ; WRITINGTHEME PEOPLE AND CULTURE TOPIC LIVE WELL(HEBAT)LANGUAGE FOCUS Vocabulary related to the topic the health.CONTENT STANDARD Main Skill Writing 4.1Communicate intelligibly through print and digital media on familiar topics.Complementary Skill READING 3.1Understand a variety of texts by using a range of appropriate reading strategies to construct meaning.LEARNING STANDARD Main Skill Writing 4.1.5Connect sentences into two coherent paragraphs or more using basic coordinating conjunctions and pronounsComplementary Skill READING 3.1.1Use with some support familiar print and digital resources to check meaning.LEARNING OBJECTIVES By the end of the lesson, students should be able to :Create a balanced meal.Identify healthy and unhealthy foods in each of the food groups.SUCCESS CRITERIA At the end of the lesson, students will be able to :Create a balanced meal and explain about the meal with accurate pronunciation based on the given reading text.REFERENCES Access to bilingual dictionaries. CROSS CURRICULAR ELEMENT Technology EducationHOTS Analyzing and Applying MORAL VALUES GratitudeI-THINK Double Bubble Map PAK-21 Round table activity.ACTIVITIESPRE- LESSON LESSON DEVELOPMENT POST- LESSONGreet the students and introduce the topic â€Å"Balanced Meal† for the students.Teacher asks the students at random what do they really understand with the phrase â€Å"Balanced diet† Students will provide the examples of healthy and Unhealthy food. Students will get into group of 5.Students are assigned to create their own balanced meal.They should create a menu card based on the balanced meal that they are going to create. In groups, students are required to explain about the meal that they have created with accurate pronunciation.ASSESSMENT Worksheets REFLECTIONSCLASS : 2UKM 32/32 students able to answer random questions given by their respective teacher. The students able to provide a list of healthy and unhealthy food based on the alphabet shown by their teacher on the whiteboard. Apart from that, students able to identify and classify the healthy and unhealthy food shown by the teacher through random pictures. Students able to create a menu card based on the balanced meal for obesity patients via group work. Students able to present their work within the given time frame and only used English fully throughout the entire lesson. REFERENCES Brown, H. D. (2001). Teaching by Principles: An Interactive Approach to Language Pedagogy (2nd Ed.). New York: Longman.Larsen-Freeman, D. (2000). Techniques and Principles in Language Teaching (2nd Ed.). Oxford: Oxford University Press. Parrish, B. (2004). Teaching Adult ESL: A Practical Introduction. 3L Journal of Language Teaching 3(103-109). Oxford: Oxford University Press. Mustapha, S. T. ; Yahaya, R. A. (2013). Communicative Language Teaching (CLT) in Malaysian Context: It’s Implementation in Selected Community Colleges. Social and Behavioral Sciences 90(788-794). Malaysia: Universiti Teknologi MARA. 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Customer Service in Nonna Restaurant

Question: Discuss about the Customer Service in Nonna Restaurant. Answer: Introduction: Nonnas is a famous restaurant of harbor town of Australia. It is situated at Harbour Town in Australia. They offer various types foods to their customers and their customer service quality is as good as the behavior of the staffs of Nonnas restaurant (Nonna's Restaurant. 2017). They try to maintain the hygiene that is the most important thing to run the restaurant. Poor hygiene can bring the food poisoning that may cause of the loss of loyal customers. The main strength of the restaurant is the beautiful location. They provide good quality foods to the customers that make the restaurant famous. It became the icon of the Gold Coast. They provide three types meals in their restaurant such as breakfast, lunch and dinner. However, Nonnas became the brand of Gold Coast. Moreover, the customers mainly rely upon the brands as it rivets better control with the dominance of market over the rivals. The strategic brand management can help the restaurant to create the large customer base for the restaurant to amidst the competitors. The management of Nonnas should be careful about the brand awareness. This will help the customers to achieve knowledge regarding the products and services. The main motto of the restaurant is to provide delicious and healthy foods to the customers so that they can enjoy the eating together with their family. The atmosphere of the restaurant provides great pleasure to the customers and attracts them. The tag line of Nonnas is Eat better, Drink happy (Nonna's Restaurant. 2017). The purpose of the study is to check the management and marketing strategies of Nonnas to attract the customers. The recent study is important from the earning perspective that they provide a deep insight in the concepts and values of the customer service. To achieve the customer satisfaction, the management of the restaurant needs to be more careful. They need to look into the marketing and servicing system of the business. Grand and Jonas (2012) mentioned that in case of gaining the customer satisfaction, it is necessary to make proper strategies. The management of the business needs to focus on the branding as the customers like the brand products. They need to make plans to impress the customers so that they come repeatedly. The employees always should help the customers and keep their promises. The advertisement and marketing of the business needs modification that the management needs to look into (Vaz and Mansori2013). The eye-catching advertisement helps to attract the custom ers that can increase the number of customers. They can offer various offer on the special days and can make special dishes for the customers that will help the business to gain the customer satisfaction. They can change the representation style of the dishes that will attract the customers and help to gain the customer satisfaction (Bruns-Smith et al. 2015). Moreover, the employees need to communicate with the customers to know their perceptions. The employees can ask the customers about to provide suggestion to make the service quality better. In view of Blut et al. (2015), in such way Nonnas restaurant can achieve the customer satisfaction again. The client satisfaction is necessary in case of running a restaurant. Customer service plays the equal parts in the communication and genuine attention. The customers need to feel free and comfortable in the restaurant. The staffs need to treat the customers with care and respect by providing exciting and excellent meals. This will help to retain the customer satisfaction and this will increase the reputation of the business. For the research, the research participants will be withdrawn from the restaurant. Only the domestic guests will be chosen for the study. The inclusion criteria of the participates will be that they need to be the permanent residents of the geographical country border of the Australia. The research study will take at least 3 months to collect the data and for the data analysis. The research study will be conducted in the winter season from June-August, 2017. Problem statement and objectives At present, Nonnas is reducing the satisfaction of the customers via the services because they repeat the same food every day, which make the customers unhappy. The customers prefer variety in the products and services. The revenues and the market share of Nonnas are falling and the competitors are getting the advantage to grow. The recent study aims to examine the influence of the marketing and management on the customer satisfaction. Nonnas in recent days are not able to meet the quality service to the customers. The customers want variety in foods, which they are not getting. The research objectives are as follows: To evaluate concepts that is associated with the customer service and the customer satisfaction To identify the issues that Nonnas is facing to imply the quality services to customers and fetch the satisfaction Concepts of Customers Services In view of Ennew, Binks and Chiplin (2015), customer service refers to the service that the customer receives from a business. The business provides the services in exchange of money. The business management needs to be loyal before, during and after providing the services. On the other hand, Amin et al. (2013) opined that the service of a business can be healthy or poor that is depend on the customers. Only the employees can make a strong relationship with the customers that help to retain the customer services. Strong customer services include the response on time and provide good quality of foods and proper communication with the customers. On the other hand, bad service refers to the delay in response, rude behavior with the customers and poor communication with the customers (Koshki, Esmaeilpour and Ardestani 2014). This can negatively affect the customers. The employees should behave with the customers politely and handle the customers with properly. The employees need to help the customers whenever they need. This will help the customers and they will attend the restaurant again. The service quality refers to the variables that are related to the customer services. Strong service quality of a business shows that it meets the expectations of the customers successfully and thus gain the competitive perimeter over the competitors. As stated by Han and Hyun (2015), customer services needs to have favorable and high standards always. It helps in providing the business with the favorable identity from the customers. Thus, customer services have definite levels that are attached to them. Izogo and Ogba (2015) points out that every business desires in achieving service quality since it is able to regulate, manipulate and manage expectations as well as the grievances of their customers. Bruns-Smith et al. (2015) mentioned that the customer satisfaction conforms the expectations of the client. This often provided to the customers to gain the customer satisfaction and improve the service quality. This will help to identify the problems of the business and assess the sat isfaction of client. Concepts of Customer satisfaction According to Pishgar (2013), customer satisfaction refers to emotional condition of the mind of the customer that can be attached with the satisfying product and service. Customer satisfaction can be the level to which the consumers like the product and facilities that the business provides. The satisfied customers tend to purchase from a particular business repeatedly as their services and products provides benefits to the customer considerably. Andukuri (2014) supported the statement and commented that the extended customer satisfaction may occur when the business maintains the standards of products for a long time. Customers get satisfaction when the business meets their expectations. Sometimes, the business can produce products and go too far for the customer expectations. Such instances can form strong relationship in between the customers and restaurants. The management of the business needs to focus on the branding as the customers like the brand products. They need to make pl ans to impress the customers so that they come repeatedly. SERVQUAL is a model that helps to explain the customer satisfaction and emphasizes the dodges in expectations of customer and their experiences. Vaz and Mansori (2013) explained that there are some rationales in the wake of the gaps that can be identified via this model: Gap-1: Between Companys Perception and Customer Expectation: the gaps can occur when the business does not understand services, which they need to provide to their customers so that the customers become satisfied with the actions of the formers. Gap-2: Between Companys Perception and Service Quality Requirements: Faults can be identified when the business can recognize the needs of their customers, yet cannot identify paths to meet out services. Gap-3: Between Service Quality Requirements and Service Liberation: Sometimes the company might provide sufficient services to their customers (Rahman et al. 2012). However, their service quality might not be good, resulting in dissatisfying customers. Gap-4: Between Service Delivery and Communications of Company: Customers can be satisfied much when the business informs them about the actions the business that is taken to make the customers satisfied. However, absence of proper communication leads to gap formation. Therefore, proper communication is necessary that will help to reduce the gaps and provide the customer satisfaction to the customers as well as the employees. Gap-5: Between Service Expectation and Received Service: Due to improper course of actions, customer prospects concerning services are not convened. This kind of services, the customers can receive from the business, which do not equivalent to their expected consequently, standards, decreasing and abolishing customer satisfaction (Rahman et al. 2012). Effects and challenges of the customer service on customer satisfaction Pishgar (2013) pointed out that the customer services affect the customer satisfaction largely. Appropriate customer service instills a sense of trust and satisfaction within the customer so they can be loyal to that particular restaurant. Large standards of post-purchase consumer service offer relief to the customers at the time when the customer state grievance. Helpful customer service can strengthen the customer that is associated with the business, favoring the consistency in the sales. Therefore, business, which is targeting to satisfy the customers, needs to ensure that they have already met all the actions of quality services on behalf of their customers. However, in food industry, convention of both the ends becomes a major issue as they often show the problems in servicing features of their products (Andukuri 2014). The present study identifies the scope of research from the outlook of reducing these challenges and supplementary the industry to satisfy the customers via sup erior services. Moreover, the customers mainly rely upon the brands as it rivets better control with the dominance of market over the rivals. References Amin, M., Yahya, Z., Ismayatim, W.F.A., Nasharuddin, S.Z. and Kassim, E., 2013. Service quality dimension and customer satisfaction: an empirical study in the Malaysian hotel industry.Services Marketing Quarterly,34(2), pp.115-125. Andukuri, R. (2014) Analysis of Customer Perception, Expectation and the Service Gap. Saarbru?cken: LAP LAMBERT Academic Publishing Blut, M., Frennea, C.M., Mittal, V. and Mothersbaugh, D.L., 2015. How procedural, financial and relational switching costs affect customer satisfaction, repurchase intentions, and repurchase behavior: A meta-analysis.International Journal of Research in Marketing,32(2), pp.226-229. Bruns-Smith, A., Choy, V., Chong, H. and Verma, R., 2015. Environmental sustainability in the hospitality industry: Best practices, guest participation, and customer satisfaction. Chris, A. (2012). Customer relationship management and customer satisfaction. African journal of business management, 6(22), pp.93 Ennew, C.T., Binks, M.R. and Chiplin, B., 2015. Customer satisfaction and customer retention: An examination of small businesses and their banks in the UK. InProceedings of the 1994 Academy of Marketing Science (AMS) Annual Conference(pp. 188-192). Springer International Publishing. Grand, S. and Jonas, W. (2012), pp.17.Mapping design research. Basel: Birkhauser Han, H. and Hyun, S.S., 2015. Customer retention in the medical tourism industry: Impact of quality, satisfaction, trust, and price reasonableness.Tourism Management,46, pp.20-29. Izogo, E.E. and Ogba, I.E., 2015. Service quality, customer satisfaction and loyalty in automobile repair services sector.International Journal of Quality Reliability Management,32(3), pp.250-269. Koshki, N., Esmaeilpour, H. and Ardestani, A.S., 2014. The study on the effects of environmental quality, food and restaurant services on mental image of the restaurant, customer perceived value, customer satisfaction and customer behavioral intentions:(Case study of Boroujerd's restaurants).Kuwait Chapter of the Arabian Journal of Business and Management Review,3(10), p.261. Nonna's Restaurant. 2017. Home. [online] Available at: https://www.nonnasrestaurants.com.au/ [Accessed 17 Apr. 2017]. Pishgar, F. (2013). The Impact of Product innovation on Customer Satisfaction and Customer Loyalty. Kuwait Chapter of Arabian Journal of Business and Management Review, 2(5), pp.135-142 Rahman, M., Khan, A. and Haque, M. (2012). A Conceptual Study on the Relationship between Service Quality towards Customer Satisfaction: Servqual and Gronrooss Service Quality Model Perspective. ASS, 8(13),pp.123-214 Vaz, A. and Mansori, S. (2013). Application of SERVQUAL Model.IES, 6(4), pp.78-90