SIU IS. Purchasing Decision Behaviors of Pharmaceutical Business Buyers in the Upper Myanmar / Maung Maung Myint / Bangkok: Shinawatra University - 2019

Public ISBD No review available on this record. Collection Title: SIU IS Title : Purchasing Decision Behaviors of Pharmaceutical Business Buyers in the Upper Myanmar Material Type: printed text Authors: Maung Maung Myint, Author ; Ousanee Sawagvudcharee, Associated Name ; Chanchai Bunchapattanasakda, Associated Name Publisher: Bangkok: Shinawatra University Publication Date: 2019 Pagination: 69 p. Layout: Tables, ill. Size: 30 cm. Price: 500.00 baht General note: SIU IS: SOM-MBA-2019-M01 IS [MS. [MBA]] -- Shinawatra University, 2018 Languages : English (eng) Descriptors: [LCSH]Consumers -- Decision purchasing [LCSH]Customer service Keywords: Purchasing Decision, Customer Service, Marking 4P Abstract: This paper analyzes the level of purchasing decision of pharmaceutical business buyers along with the consideration of gender, age and experience differences. Customers were selected using purposive sampling method for the study. Further, a total of 400 respondents were selected randomly from the upper Myanmar region. The modified Minnesota Satisfaction Questionnaire (MSQ) was used to gather data about the job satisfaction of respondents. Level of purchasing decision does not differ significantly between male and female buyers. However, there are significant differences in level of purchasing decision among various age groups of customers. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=27951 SIU IS. Purchasing Decision Behaviors of Pharmaceutical Business Buyers in the Upper Myanmar [printed text] / Maung Maung Myint, Author ; Ousanee Sawagvudcharee, Associated Name ; Chanchai Bunchapattanasakda, Associated Name . - [S.l.] : Bangkok: Shinawatra University, 2019 . - 69 p. : Tables, ill. ; 30 cm. 500.00 baht SIU IS: SOM-MBA-2019-M01 IS [MS. [MBA]] -- Shinawatra University, 2018 Languages : English (eng) Descriptors: [LCSH]Consumers -- Decision purchasing [LCSH]Customer service Keywords: Purchasing Decision, Customer Service, Marking 4P Abstract: This paper analyzes the level of purchasing decision of pharmaceutical business buyers along with the consideration of gender, age and experience differences. Customers were selected using purposive sampling method for the study. Further, a total of 400 respondents were selected randomly from the upper Myanmar region. The modified Minnesota Satisfaction Questionnaire (MSQ) was used to gather data about the job satisfaction of respondents. Level of purchasing decision does not differ significantly between male and female buyers. However, there are significant differences in level of purchasing decision among various age groups of customers. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=27951

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32002000607457	SIU IS: SOM-MBA-2019-M01 c.2	SIU Independent Study	Graduate Library	Thesis Corner	Available
32002000607458	SIU IS: SOM-MBA-2019-M01 c.1	SIU Independent Study	Main Library	Thesis Corner	Available

SIU IS. Service Quality and Customer Satisfaction of Restaurants in Junction Square Shopping Centre, Yangon, Myanmar / Yin Min Eain / Bangkok: Shinawatra University - 2018

Public ISBD No review available on this record. Collection Title: SIU IS Title : Service Quality and Customer Satisfaction of Restaurants in Junction Square Shopping Centre, Yangon, Myanmar Material Type: printed text Authors: Yin Min Eain, Author ; Ousanee Sawagvudcharee, Associated Name ; Chanchai Bunchapattanasakda, Associated Name Publisher: Bangkok: Shinawatra University Publication Date: 2018 Pagination: vii, 77 p. Layout: ill, Tables Size: 30 cm. Price: 500.00 General note: SIU IS: SOM-MBA-2018-01 IS [MS. [MBA]] -- Shinawatra University, 2018 Languages : English (eng) Descriptors: [LCSH]Customer satisfaction [LCSH]Customer service Keywords: Customer satisfaction, Service quality, SERVQUAL  Abstract: Nowadays, restaurants are facing two main challenges which are to determine what customers want and whether they are satisfied with their service in order to get restaurant competitive advantage. Service quality plays a vital role to make customers pleased and insists them to revisit the restaurants. This research was carried out to identify the relationship between service quality and customer satisfaction of restaurants in Junction Square Shopping Centre in Yangon, Myanmar. A survey was conducted on customers of restaurants by using random sampling. The research methodology was designed to collect data from 400 respondents and the collected data was analyzed by using statistical software. The data were analyzed using descriptive and hypothesis testing. To clear this idea, five dimensions of SERVQUAL (tangibles, reliability, responsiveness, assurance and empathy) of service quality have been taken as independent variables while customer satisfaction was taken as dependent variable. The finding of this study concluded that the five dimensions of service quality have a significant relationship with customer satisfaction. The results showed how to enhance customer’s satisfaction and increase their revenue by improving service quality. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=27606 SIU IS. Service Quality and Customer Satisfaction of Restaurants in Junction Square Shopping Centre, Yangon, Myanmar [printed text] / Yin Min Eain, Author ; Ousanee Sawagvudcharee, Associated Name ; Chanchai Bunchapattanasakda, Associated Name . - [S.l.] : Bangkok: Shinawatra University, 2018 . - vii, 77 p. : ill, Tables ; 30 cm. 500.00 SIU IS: SOM-MBA-2018-01 IS [MS. [MBA]] -- Shinawatra University, 2018 Languages : English (eng) Descriptors: [LCSH]Customer satisfaction [LCSH]Customer service Keywords: Customer satisfaction, Service quality, SERVQUAL  Abstract: Nowadays, restaurants are facing two main challenges which are to determine what customers want and whether they are satisfied with their service in order to get restaurant competitive advantage. Service quality plays a vital role to make customers pleased and insists them to revisit the restaurants. This research was carried out to identify the relationship between service quality and customer satisfaction of restaurants in Junction Square Shopping Centre in Yangon, Myanmar. A survey was conducted on customers of restaurants by using random sampling. The research methodology was designed to collect data from 400 respondents and the collected data was analyzed by using statistical software. The data were analyzed using descriptive and hypothesis testing. To clear this idea, five dimensions of SERVQUAL (tangibles, reliability, responsiveness, assurance and empathy) of service quality have been taken as independent variables while customer satisfaction was taken as dependent variable. The finding of this study concluded that the five dimensions of service quality have a significant relationship with customer satisfaction. The results showed how to enhance customer’s satisfaction and increase their revenue by improving service quality. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=27606

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32002000596922	SIU IS: SOM-MBA-2018-01 c.2	SIU Independent Study	Graduate Library	Thesis Corner	Available
32002000596898	SIU IS: SOM-MBA-2018-01 c.1	SIU Thesis and Dissertation	Main Library	Thesis Corner	Available

SIU IS. A Study of Brand Equity Measurement of NIC Asia Bank Limited / Aarju Dhungel / Bangkok: Shinawatra University - 2016

Public ISBD No review available on this record. Collection Title: SIU IS Title : A Study of Brand Equity Measurement of NIC Asia Bank Limited Material Type: printed text Authors: Aarju Dhungel, Author ; Chanchai Bunchapattanasakda, Associated Name ; Puskar Sharma, M. Phil, Associated Name Publisher: Bangkok: Shinawatra University Publication Date: 2016 Pagination: vii, 64 p. Layout: ill, Tables Size: 30 cm. Price: 500.00 General note: SIU IS: SOM-MBA-2016-N01 IS [MS. [MBA]] -- Shinawatra University, 2016 Languages : English (eng) Descriptors: [LCSH]Brand loyalty [LCSH]Branding [LCSH]Customer service Keywords: Brand equity, Branding, Brand awareness, Brand performance, Brand ethics, Customer service, Brand preference, Brand loyalty Abstract: BANK LTD was chosen for the analysis. Branding and brand management has become major challenge and this has increasingly become a key to interest to institution both service and manufacturing. This study thus has been conducted to evaluate the consumer perception of brand equity and its impact on institutional branding in Nepalese context. The study intends to recommend the suggestion for building and developing brand equity for the said bank. This study has considered some factors such as brand awareness, brand performance, brand ethics, customer service, brand preference and brand loyalty as the dimensions of brand equity In terms of objective, the present study is applied research and based on its data collection method, it is a survey-descriptive study. In terms of data analysis method, applied method in this study would be in kind of correlation method. In order to collect required data for this study, questionnaire would be applied as data collection instrument. Obtained data from the questionnaire would be analyzed using inferential statistical methods and using SPSS software. Presented hypotheses in this study have been examined using Pearson coefficient of correlation and multiple regression method. Obtained results from the study indicate that all the dimensions of brand equity have significantly positive relationship with brand equity. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=26910 SIU IS. A Study of Brand Equity Measurement of NIC Asia Bank Limited [printed text] / Aarju Dhungel, Author ; Chanchai Bunchapattanasakda, Associated Name ; Puskar Sharma, M. Phil, Associated Name . - [S.l.] : Bangkok: Shinawatra University, 2016 . - vii, 64 p. : ill, Tables ; 30 cm. 500.00 SIU IS: SOM-MBA-2016-N01 IS [MS. [MBA]] -- Shinawatra University, 2016 Languages : English (eng) Descriptors: [LCSH]Brand loyalty [LCSH]Branding [LCSH]Customer service Keywords: Brand equity, Branding, Brand awareness, Brand performance, Brand ethics, Customer service, Brand preference, Brand loyalty Abstract: BANK LTD was chosen for the analysis. Branding and brand management has become major challenge and this has increasingly become a key to interest to institution both service and manufacturing. This study thus has been conducted to evaluate the consumer perception of brand equity and its impact on institutional branding in Nepalese context. The study intends to recommend the suggestion for building and developing brand equity for the said bank. This study has considered some factors such as brand awareness, brand performance, brand ethics, customer service, brand preference and brand loyalty as the dimensions of brand equity In terms of objective, the present study is applied research and based on its data collection method, it is a survey-descriptive study. In terms of data analysis method, applied method in this study would be in kind of correlation method. In order to collect required data for this study, questionnaire would be applied as data collection instrument. Obtained data from the questionnaire would be analyzed using inferential statistical methods and using SPSS software. Presented hypotheses in this study have been examined using Pearson coefficient of correlation and multiple regression method. Obtained results from the study indicate that all the dimensions of brand equity have significantly positive relationship with brand equity. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=26910

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32002000593994	SIU IS: SOM-MBA-2016-N01 c.1	SIU Independent Study	Graduate Library	Thesis Corner	Available