Primeness in near-rings of continuous maps
- Authors: Mogae, Kabelo
- Subjects: Near-rings , Topological algebras
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: vital:10512 , http://hdl.handle.net/10948/d1020597
- Description: The prototype of a near-ring is the set of all self-maps of an additively written (but not necessarily abelian) group under pointwise addition and composition of maps. Moreover, any near-ring with unity can be embedded in a near-ring (with unity) of self-maps of some group. For this reason, a lot of research has been done on near-rings of maps. In 1979, Hofer [16] gave the study of near-rings of maps a topological avour by considering the near- ring of all continuous self-maps of a topological group. In this dissertation we consider some standard constructions of near-rings of maps on a group G and investigate these when G is a topological group and our near-ring consists of continuous maps.
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Resource utilization and reproduction of the hermit crab Clibanarius virescens (Crustacea: Decapoda : Anomura)
- Authors: Wait, Michelle
- Subjects: Hermit crabs -- South Africa , Hermit crabs -- South Africa -- Reproduction
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: vital:10599 , http://hdl.handle.net/10948/1553 , Hermit crabs -- South Africa , Hermit crabs -- South Africa -- Reproduction
- Description: Clibanarius virescens (Krauss) is a common and abundant hermit crab along the East coast of South Africa. Despite this, its biology is poorly known, both in South Africa and throughout the rest of its range in the West Indo-Pacific region. This study focuses on the descriptive analysis of the shell resource used by C. virescens and of the effects of this resource on crab populations. The underlying hypothesis of the study is that biogeographically imposed gradients in the morphology of intertidal gastropod shells used by hermit crabs affect hermit crab population parameters. The gradient of potential change in the shell resource was captured by sampling at 12 localities, encompassing the range of C. virescens in South Africa. Seasonal changes in shell use, population structure and reproduction at a single locality (Cape Recife) were recorded over a period of 13 months. The breeding season of C. virescens at the southern extreme of its range extended from December to June. The population structure shows some seasonal change, but no clear trends emerge. The shell resource changed substantially in nature over the region studied. Based on shell use, localities clustered into separate southern and northern groups with a break occurring between Dwesa and Coffee Bay. Southern localities were characterised by use of Burnupena cincta, B. lagenaria and B. pubescens. Northern localities were characterised by the use of Morula granulata, M. nodosa and Peristernia forskalii. Intertidal shells used by C. virescens show fewer adaptations to predation in southern localities than shells from northern localities. Southern shells ii are relatively large, light and have wider apertures than those from northern localities which are generally smaller, heavier and have decreased aperture widths. Shell parameters affect population size-distributions as southern crabs were larger and heavier than northern crabs. C. virescens show sexual size dimorphism in which male crabs uniformly dominate the larger size classes at all localities. Differences in the sex ratio between males and females show more variable patterns. Most southern localities show no difference in the number of male and female crabs, but most northern localities show a skewed sex ratio in favour of females. Shell use and population size distributions of females affect reproductive output. Southern females produced significantly larger clutches than northern females. Reproductive output was related to crab mass and shell volume. Shell use patterns conform to the biogeographical regions in the range of the study and have a clear effect on both the population size distributions and reproductive output of Clibanarius virescens.
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Social media reviews to investigate restaurant dinning experiences
- Authors: Van Achterbergh, Leon
- Subjects: Hospitality industry -- Social aspects , Restaurants -- Social aspects , Social media -- Economic aspects , Consumers -- Research
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: vital:9349 , http://hdl.handle.net/10948/d1021126
- Description: Restaurateurs often assume that customers' online reviews of their dining experiences are a reflection of their dining preferences. This study finds this assumption not to be true. Online written reviews do not explain diners’ preferred dining experiences. In this study post-experience reactions captured in reviews are shown to be contextually different to established dining preferences. Results show online reviews to be most important in facilitating customer dining expectations, but not influencing customers’ preferences in dining experiences. Evidence gathered during the secondary research shows that in general, social media has become the great marketing equaliser in commerce. In the dining industry, restaurants cannot solely rely on traditional media in the initial attraction and retention of dining customers. Continuous interaction between the business and customers is increasingly necessary for restaurateurs to remain competitive and in-touch with customers’ needs. This study concentrates its research area on the post-experience evaluation phase as found on review websites, like TripAdvisor. TripAdvisor has especially become a popular means to perpetuate word-of-mouth opinions of dining experiences among prospective customers. Research shows clear evidence of the importance of other's online opinions in the consumer decision-making process. The main variables of the study, namely customer experiences, restaurant dining and social media, are theoretically explored within the disciplines of service management and customer behaviour. These theories have laid a sound foundation for the subsequent research methods followed. The main purpose of the study was using social media reviews from TripAdvisor to investigate dining experiences in the restaurant industry. The outcomes desired were: firstly to advise the restaurant industry about superior customer practices, secondly emphasising the importance for industry of social media use in the dining experience, and thirdly rendering clarification on the experience perceptions of customers about factors that might lead to ‘delight’ and ‘frustration’. This research centralises the constructs of delight and frustration factors, which are typically extremely emotional dining experiences for the customer, that have the common element of surprise. Methodologically, the research required two phases: firstly, the qualitative analysis of online user-generated content by content analysis. The global sample consisted of seven international cities, which included the best, worst and average-rated TripAdvisor restaurant reviews. The content analysis produced the theoretical base for the dining perception variables used in the empirical survey. In the second phase of the study, the global surveys administered resulted in measuring the general public’s perceptions of the delight and frustration factors of dining experiences. Subsequently, the research process required various quantitative data analyses to reach substantial results with inferences. The results and interpreted findings achieved were twofold: Firstly, from the content analysis: customers regard service quality as relatively unimportant in relation to the holistic dining experience. Customers regarded food and beverage quality as crucial in the dining experience. Value for money increasingly becomes an issue as customers become more frustrated, more so than when the dining was generally experienced as pleasant. Secondly, from the empirical data: mood and aesthetics are essential, especially when diners chose between their favourite restaurants. Further results show managing the service basics for restaurants is essential; this included welcoming, professional, attentive and friendly service. Service consistency has also proven to be imperative in customers’ perceptions. Results further show that different nationalities could perceive food quality and service reliability differently. In addition, men and women could perceive food quality, mood and aesthetics, and value for money differently. This study recommends various findings to the restaurant industry: most importantly that the post-experience reviews are contextually different to customers’ dining preferences. The factor determining the reputation of a restaurant is food quality and not so much service quality. Value for money should be associated with a specific service or product feature for it to be of meaningful consequence to the restaurateur.
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