The Effects of Municipal Amalgamations on Organisational Culture: A Case-Study of Raymond Mhlaba Local Municipality in Eastern Cape Province.
- Authors: Ndlela, Likhaya Hlubikazi
- Date: 2019
- Subjects: Corporate culture Organizational change
- Language: English
- Type: Thesis , Masters , MPA
- Identifier: http://hdl.handle.net/10353/13848 , vital:39717
- Description: In the study, the researcher assessed the effects of amalgamations on organisational culture in the Raymond Mhlaba Local Municipality in Eastern Cape Province. The study examined whether the current organisational structure is conducive to a sound working environment, analysed change management interventions provided after the amalgamation and made recommendations to the local municipality on the measures to be taken to provide quality service delivery, improved communication networks and challenges that affect organisational culture. The entire research process was guided by the above research objectives and questions that strive to assess the outcomes of the effects of an amalgamation on organisational culture in Raymond Mhlaba. The study involved a qualitative research approach, and interviews were conducted for the administrative employees of the municipality. The findings of the study identified that the municipal amalgamation has negative effects on organisational culture, especially at the beginning of the amalgamation. The study established that there are many factors that led to the negative effect of an amalgamation on organisational culture, such as lack of management communication, consultation and planning strategies, preferential treatment, conflict and confusion, service delivery and failure to provide change management interventions. The study also revealed that the amalgamation came with better opportunities in terms of salary scales as the municipality is be more capacitated. These factors can be prevented to ensure the success of amalgamations in Local Government. Finally, the study makes recommendations for the municipality on how 10 to handle the amalgamation better, to result to a positive effect on organisational culture.
- Full Text:
- Authors: Ndlela, Likhaya Hlubikazi
- Date: 2019
- Subjects: Corporate culture Organizational change
- Language: English
- Type: Thesis , Masters , MPA
- Identifier: http://hdl.handle.net/10353/13848 , vital:39717
- Description: In the study, the researcher assessed the effects of amalgamations on organisational culture in the Raymond Mhlaba Local Municipality in Eastern Cape Province. The study examined whether the current organisational structure is conducive to a sound working environment, analysed change management interventions provided after the amalgamation and made recommendations to the local municipality on the measures to be taken to provide quality service delivery, improved communication networks and challenges that affect organisational culture. The entire research process was guided by the above research objectives and questions that strive to assess the outcomes of the effects of an amalgamation on organisational culture in Raymond Mhlaba. The study involved a qualitative research approach, and interviews were conducted for the administrative employees of the municipality. The findings of the study identified that the municipal amalgamation has negative effects on organisational culture, especially at the beginning of the amalgamation. The study established that there are many factors that led to the negative effect of an amalgamation on organisational culture, such as lack of management communication, consultation and planning strategies, preferential treatment, conflict and confusion, service delivery and failure to provide change management interventions. The study also revealed that the amalgamation came with better opportunities in terms of salary scales as the municipality is be more capacitated. These factors can be prevented to ensure the success of amalgamations in Local Government. Finally, the study makes recommendations for the municipality on how 10 to handle the amalgamation better, to result to a positive effect on organisational culture.
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The teaching of english first additional language reading comprehension in selected rural secondary schools in the Ngcobo Education District
- Authors: Mshumi, Lizwi Chysostom
- Date: 2017
- Subjects: Reading (Secondary) -- South Africa -- Eastern Cape Language and languages -- Study and teaching -- South Africa -- Eastern Cape English language
- Language: English
- Type: Thesis , Masters , MEd
- Identifier: http://hdl.handle.net/10353/9286 , vital:34318
- Description: Literacy in South Africa is in a state of crisis according to the studies conducted by Progress in International Literacy Study (PIRLS) of 2006 and SACMEC III, 2011. Yearly there is a public outcry over the low matric pass rate and furthermore the Eastern Cape is below the national benchmark of 60 percent. In the district in which this research was based, the matric pass rate was, in 2016, amongst the lowest five districts nationally. This study used the interactive theory of reading as the theoretical framework and is located in the interpretive paradigm. Qualitative approach was employed in the study with the intentions of finding out as much as possible on teachers‟ experiences with the teaching of reading comprehension in rural secondary schools. The study also applied a case study design. For this study two schools were purposively selected from the Ngcobo District. The data in this study were derived from transcribed interviews, lesson observations and field notes. The main findings of this study reflected the following challenges faced by rural secondary schools based on teaching reading comprehension: the absence of a culture of reading, lack of resources and poor socio-economic background of learners, lack of exposure to reading material, limited availability of time both at school and home, and large classes. It is recommended that the Department of Basic Education (DBE) intensifies teachers with ongoing teacher development in order that they acquire additional skills on how to teach reading. The building of classrooms is required as well as addressing the issue of provision of various resources such as infrastructure library facilities.
- Full Text:
- Authors: Mshumi, Lizwi Chysostom
- Date: 2017
- Subjects: Reading (Secondary) -- South Africa -- Eastern Cape Language and languages -- Study and teaching -- South Africa -- Eastern Cape English language
- Language: English
- Type: Thesis , Masters , MEd
- Identifier: http://hdl.handle.net/10353/9286 , vital:34318
- Description: Literacy in South Africa is in a state of crisis according to the studies conducted by Progress in International Literacy Study (PIRLS) of 2006 and SACMEC III, 2011. Yearly there is a public outcry over the low matric pass rate and furthermore the Eastern Cape is below the national benchmark of 60 percent. In the district in which this research was based, the matric pass rate was, in 2016, amongst the lowest five districts nationally. This study used the interactive theory of reading as the theoretical framework and is located in the interpretive paradigm. Qualitative approach was employed in the study with the intentions of finding out as much as possible on teachers‟ experiences with the teaching of reading comprehension in rural secondary schools. The study also applied a case study design. For this study two schools were purposively selected from the Ngcobo District. The data in this study were derived from transcribed interviews, lesson observations and field notes. The main findings of this study reflected the following challenges faced by rural secondary schools based on teaching reading comprehension: the absence of a culture of reading, lack of resources and poor socio-economic background of learners, lack of exposure to reading material, limited availability of time both at school and home, and large classes. It is recommended that the Department of Basic Education (DBE) intensifies teachers with ongoing teacher development in order that they acquire additional skills on how to teach reading. The building of classrooms is required as well as addressing the issue of provision of various resources such as infrastructure library facilities.
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Effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descripts cattle
- Authors: Falowo, Andrew Bamidele
- Date: 2015
- Subjects: Meat -- Preservation Antioxidants Meat -- Microbiology
- Language: English
- Type: Thesis , Doctoral , DPhil
- Identifier: http://hdl.handle.net/10353/2589 , vital:27906
- Description: The broad objective of this study was to determine the effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descript cattle. A survey was conducted among 222 consumers in Alice (Fort Hare University community), Eastern Cape Province to determine the level of their awareness on application of antioxidants as preservatives in meat and meat products during storage. Representative samples of Muscularis longissimuss thoracis et lumborum and liver were collected from each carcass of Bonsmara (n=40) and non-descript (n=40) cattle reared on natural pasture to determine the effect of natural antioxidants and thermal treatment on their quality. The results from the survey revealed that 51.35 percent of the respondents had not heard about the use of antioxidant as preservatives in meat products. However, among the remaining respondents (48.65 percent) that were aware of antioxidant and its use as preservative, about 19 percent knew of natural antioxidants, 35 percent synthetic antioxidants while 46 percent had knowledge of both. The results further revealed that the majority of the respondents (82 percent) that had knowledge of natural antioxidants were concerned about the use of synthetic antioxidants in meat and meat products due to their health consequences. The in vitro antioxidant and antibacterial analyses of Bidens pilosa and Moringa oleifera leaf extracts revealed that they contain rich bioactive compounds. Furthermore, the addition of leaf extracts from Moringa oleifera (ML, 0.05 and 0.1 percent w/w) and Biden pilosa (BP, 0.05 and 0.1 percent w/w) to ground raw beef as a natural antioxidant were found to improve the physicochemical, oxidative stability and microbiological qualities of meat compared to the control (meat without extract) and BHT treatment (0.02 percent w/w) during 6 days storage at 40 C. Cattle breed did not have much effect on colour parameters. However, the overall pH of ground beef treated with extracts showed lower values than control and BHT treated beef. Also, ground beef samples containing extracts exhibited (P < 0.05) better colour stability, especially higher redness (a* values), than the control. The formation of TBARS in beef samples treated with extracts was significantly (P < 0.05) lower than the control and BHT treatment. The antibacterial assay of the extracts revealed an appreciable broad spectrum activity against the tested bacteria and microbial counts in ground beef samples compared to control and BHT group. Ground beef treated with plant extracts exhibited lower microbial and lactic acid bacterial counts (P < 0.05) at day 0 and 3 than control samples. Moreover, it was observed that application of sous vides thermal method did not significantly affect the fatty acids and mineral loss in beef and liver across the treatments. However, the total concentration of MUFA was lower in raw liver (20.11±2.38 - 21.08±1.23 percent) than in beef (40.22±1.90 - 42.53±1.29 percent), while total PUFA content were higher in liver (30.73±2.60 - 31.11±1.19 percent) than in beef samples (10.13±3.36 - 11.02±2.74 percent) (p < 0.05). The results also revealed that liver samples from Bonsmara and non-descript cattle had a higher percentage of intramuscular fat content of 4.67 ± 0.53 percent and 4.44 ± 0.53 percent respectively, and fat free dry matter of 27.51 ± 1.05 percent and 25.73 ± 1.05 percent, respectively, than the beef samples (p < 0.05). The concentrations of Mg (52.80±0.22 - 53.70±0.02mg/100g) and Zn (8.90±0.15 - 19.60±0.15mg/100g) were higher in beef than liver samples. The level of Ca (17.00±0.17 - 17.50 ± 0.17mg/100g) in liver was higher than that of beef samples. It was concluded that most consumers preferred the use of natural antioxidants in meat products than synthetic antioxidants due to their health risk. The effectiveness of M. oleifera and B. pilosa leaf extracts on meat quality also revealed that these plants are promising candidates as natural preservatives and their application should be considered in the meat industry. Lastly, findings from this study showed that application of the sous vide technique could protect meat products from nutritional loss during thermal treatment.
- Full Text:
- Authors: Falowo, Andrew Bamidele
- Date: 2015
- Subjects: Meat -- Preservation Antioxidants Meat -- Microbiology
- Language: English
- Type: Thesis , Doctoral , DPhil
- Identifier: http://hdl.handle.net/10353/2589 , vital:27906
- Description: The broad objective of this study was to determine the effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descript cattle. A survey was conducted among 222 consumers in Alice (Fort Hare University community), Eastern Cape Province to determine the level of their awareness on application of antioxidants as preservatives in meat and meat products during storage. Representative samples of Muscularis longissimuss thoracis et lumborum and liver were collected from each carcass of Bonsmara (n=40) and non-descript (n=40) cattle reared on natural pasture to determine the effect of natural antioxidants and thermal treatment on their quality. The results from the survey revealed that 51.35 percent of the respondents had not heard about the use of antioxidant as preservatives in meat products. However, among the remaining respondents (48.65 percent) that were aware of antioxidant and its use as preservative, about 19 percent knew of natural antioxidants, 35 percent synthetic antioxidants while 46 percent had knowledge of both. The results further revealed that the majority of the respondents (82 percent) that had knowledge of natural antioxidants were concerned about the use of synthetic antioxidants in meat and meat products due to their health consequences. The in vitro antioxidant and antibacterial analyses of Bidens pilosa and Moringa oleifera leaf extracts revealed that they contain rich bioactive compounds. Furthermore, the addition of leaf extracts from Moringa oleifera (ML, 0.05 and 0.1 percent w/w) and Biden pilosa (BP, 0.05 and 0.1 percent w/w) to ground raw beef as a natural antioxidant were found to improve the physicochemical, oxidative stability and microbiological qualities of meat compared to the control (meat without extract) and BHT treatment (0.02 percent w/w) during 6 days storage at 40 C. Cattle breed did not have much effect on colour parameters. However, the overall pH of ground beef treated with extracts showed lower values than control and BHT treated beef. Also, ground beef samples containing extracts exhibited (P < 0.05) better colour stability, especially higher redness (a* values), than the control. The formation of TBARS in beef samples treated with extracts was significantly (P < 0.05) lower than the control and BHT treatment. The antibacterial assay of the extracts revealed an appreciable broad spectrum activity against the tested bacteria and microbial counts in ground beef samples compared to control and BHT group. Ground beef treated with plant extracts exhibited lower microbial and lactic acid bacterial counts (P < 0.05) at day 0 and 3 than control samples. Moreover, it was observed that application of sous vides thermal method did not significantly affect the fatty acids and mineral loss in beef and liver across the treatments. However, the total concentration of MUFA was lower in raw liver (20.11±2.38 - 21.08±1.23 percent) than in beef (40.22±1.90 - 42.53±1.29 percent), while total PUFA content were higher in liver (30.73±2.60 - 31.11±1.19 percent) than in beef samples (10.13±3.36 - 11.02±2.74 percent) (p < 0.05). The results also revealed that liver samples from Bonsmara and non-descript cattle had a higher percentage of intramuscular fat content of 4.67 ± 0.53 percent and 4.44 ± 0.53 percent respectively, and fat free dry matter of 27.51 ± 1.05 percent and 25.73 ± 1.05 percent, respectively, than the beef samples (p < 0.05). The concentrations of Mg (52.80±0.22 - 53.70±0.02mg/100g) and Zn (8.90±0.15 - 19.60±0.15mg/100g) were higher in beef than liver samples. The level of Ca (17.00±0.17 - 17.50 ± 0.17mg/100g) in liver was higher than that of beef samples. It was concluded that most consumers preferred the use of natural antioxidants in meat products than synthetic antioxidants due to their health risk. The effectiveness of M. oleifera and B. pilosa leaf extracts on meat quality also revealed that these plants are promising candidates as natural preservatives and their application should be considered in the meat industry. Lastly, findings from this study showed that application of the sous vide technique could protect meat products from nutritional loss during thermal treatment.
- Full Text:
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