Search for dissertations about: "consumer satisfaction"

Showing result 21 - 23 of 23 swedish dissertations containing the words consumer satisfaction.

  2. 21. The market for whom? Consumers in need of special support in the Swedish market system of education

    Author : Jude K. Tah; Rune Hausstätter; Helen Knutes-Nyqvist; Christopher Lubienski; Stockholms universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Education market; consumers in need of special support; special education market; school marketing; shopping for schools; specialpedagogik; Special Education;

    Abstract : The aim of this thesis was to analyse and describe the market system of education for consumers in need of special support. Sweden in the beginning of the 1990s implemented a market system of education with the expectation that it will serve the interest of all consumers. READ MORE

  4. 22. Exploring Themes and Challenges in Developing Sustainable Supply Chains - A Complexity Theory Perspective

    Author : Maisam Abbasi; Förpackningslogistik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Supply Chain; Logistic; Sustainable Development; Sustainability; Complexity;

    Abstract : To develop sustainable supply chains in a way that their negative environmental and social effects are minimized, shortand long-term targets should be set. The transformation of supply chains towards these targets calls for the development of innovative strategies and the need to continuously identify, classify, and tackle the challenges that can hinder the execution of such strategies. READ MORE

  5. 23. Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications

    Author : Nerve Zhou; Molekylär cellbiologi; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; aerobic fermentation; carbon metabolism; non-conventional yeasts; strain development;

    Abstract : Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovative food products. READ MORE