The objective of this study is to identify the basic characteristics of the organizational loyalty of the employees of ASIA and what factors affect the organizational loyalty of the employees. As well as the level of effect of these factors on the organizational loyalty of the employees of Asia.
The research studies the current state and policy of the Joud company as an example of the resultant impact of the food industry adopting for social responsibility in marketing: packaging, physical distribution, promotion and dealing with the case of
concession. The research adopts the descriptive method and develops a questionnaire for collecting the preliminary data comprising the research samples. This questionnaire has been handed to be filled by a staff of (123) employees with responsibilities covering marketing, distribution, promotion and packaging. The fully answered questionnaires count to 118 leading to a response rate of (95.93%). The most important search results are represented in: 1- Joud company for food industries adopt the social responsibility in marketing related to packaging with a high degree and with a relativity importance reached (78.384%). 2- Joud company for food industries adopt the social responsibility in distribution related to packaging with a high degree and with a relativity importance reached (77.288%). 3- Joud company for food industries adopt the social responsibility in promotion related to packaging with a high degree and with a relativity importance reached (69.152%). 4- Joud company for food industries adopt the social responsibility in dealing with the case of concession related to packaging with a high degree and with a relativity importance reached (77.458)%.
The research studies the current state and policy of the Joud company as an example
of the resultant impact of the food industry adopting for social responsibility in marketing:
packaging, physical distribution, promotion and dealing with the case
of concession. The
research adopts the descriptive method and develops a questionnaire for collecting the
preliminary data comprising the research samples. This questionnaire has been handed to
be filled by a staff of (123) employees with responsibilities covering marketing,
distribution, promotion and packaging. The fully answered questionnaires count to 118
leading to a response rate of (95.93%). The most important search results are represented
in:
1- Joud company for food industries adopt the social responsibility in marketing
related to packaging with a high degree and with a relativity importance reached
(78.384%).
2- Joud company for food industries adopt the social responsibility in distribution
related to packaging with a high degree and with a relativity importance reached
(77.288%).
3- Joud company for food industries adopt the social responsibility in promotion
related to packaging with a high degree and with a relativity importance reached
(69.152%).
4- Joud company for food industries adopt the social responsibility in dealing with
the case of concession related to packaging with a high degree and with a relativity
importance reached (77.458)%.
The research aims to study the impact of cultural and social differences, namely (language, aesthetics, customs and traditions, family, women, education, reference groups) on the process of international product packaging. To achieve the objectives o
f the research were built identify and Toseahaaly workers in companies food industry in the Syrian coast (refining and filling oils), The number of questionnaires distributed (122) form, where the re-ones (113) form a complete and valid for statistical analysis, and by answer was (92.62%) . And using appropriate statistical methods was one of the most important results: 1-affect cultural and social differences (family, women, education) on the process of international product packaging, where it was found a significant correlation and a very tough between these factors and the process of international product packaging. 2-affect social and cultural differences (language, aesthetics, customs and traditions, reference groups) on the process of international product packaging, where it was found a significant correlation strong between these factors and the process of international product packaging.
The research aims to study the impact of cultural and social differences, namely (language, aesthetics, customs and traditions, family, women, education, reference groups) on the process of international product packaging. To achieve the objectives o
f the research were built identify and Toseahaaly workers in companies food industry in the Syrian coast (refining and filling oils), The number of questionnaires distributed (122) form, where the re-ones (113) form a complete and valid for statistical analysis, and by answer was (92.62%) . And using appropriate statistical methods was one of the most important results:
1-affect cultural and social differences (family, women, education) on the process of international product packaging, where it was found a significant correlation and a very tough between these factors and the process of international product packaging.
2-affect social and cultural differences (language, aesthetics, customs and traditions, reference groups) on the process of international product packaging, where it was found a significant correlation strong between these factors and the process of international product packaging.
This research aimed at studying the effect of demographic variables on consumer behavior of buying towards packaging size of the preserved food and the place and the time of shopping in the governorate of Latakia.
Using descriptive analytical study
of the impact, a sample of 400 consumer was selected from among the study society in Lattakia spread over four districts namely: Saliba, Al Ziraa, Tishreen ave and North sand, in addition to the four regions of: Al-Haffah, Jableh, Al Qardāḩah and Lattakia rural area; a questionnaire was used across the sample. After analyzing the data the study showed that there is an influence of personal factors (education, income) on consumer preferences: In terms of temporal
and spatial shopping. While there is no effect of gender, age, marital status or family size on consumer purchasing preferences, for place and time shopping. The study also showed, that there is an effect to consumer address, on consumer purchasing preferences, for place shopping while no
effect of the consumer address on the time of shopping. The study also showed that there is an influence of personal factors of the consumer (family status, age, family size, address, education, and income) on his Buying behavior, for preserved food packaging size.
This investigation was conducted to study the effect of cooling preservation
on some microbiological (total count of organism, yeast and fungi, Coliform
bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and
sensory eval
uation of Broccoli during refrigerated storage and to determine the
acceptability of the best treatment of the broccoli by customer during
refrigerated storage. Two hybrids of broccoli, F1 Kondi and F1 Kibbah grow at
Abi Jarash farms of Damascus University in 2011/2012 season were used.
Three treatments were applied on two hybrids of broccoli. Treatments 1
(broccoli was stored without any packaging), treatments 2 (broccoli was stored
after packaging without vacuum sealed) and treatments 3 (broccoli was stored
after packaging with vacuum sealed).
Results showed and based on microbiology, chemically and sensory
evaluation that the best treatment to save the broccoli reverberated was
treatment 3 for the both hybrids of broccoli F1 Kondi and F1 Kibbah (broccoli
was stored after packaging with vacuum sealed) where the broccoli F1 Kondi
was preserved without any changes in sensory parameters and accepted
qualities for 15 days and for 10 days for broccoli F1 Kibbah.
This study included a test of 90 chickens; 90 samples as (a chest) and 90 samples as (a thigh). These samples were divided into four categories: the first one (45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the t
hird (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked. The samples of each category were divided into three groups. Each group consists of 15 samples. These groups were stored at (25+°, 4+°, 20-°) .Then, the pH and the total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007. We noticed the following physical changes: color, odor, flavor and texture. The results showed that the spoilage of the thigh samples happened before the chest ones and the packaged samples before the unpackaged ones. The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas, there was no spoilage noticed for the samples at 20-° but the appearance changed after 6 months of storage. Packing had a good effect on preservation. The conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.
This study was conducted at the laboratories of Food Science Department at
the Faculty of Agriculture, Damascus University in order to study the
possibility of prolonging the shelf life of chicken breast by vacuum packaging
and treating with aceti
c acid. Chicken breasts were immersed into a solution
having 1% or 2% of acetic acid concentration for 30 sec. and packaged with
vacuumed and not vacuumed sacs. Samples were preserved at 4±1 ºC for 21
days and examined after 0, 7, 14 and 21 days of refrigeration for
microbiological, chemical and sensory properties. Microbiological analyses
included determination of total count of bacteria, coliforms, Salmonella,
anaerobic bacteria, Pseudomonas, yeasts and molds. Chemical analyses
included determination of pH value and non-protein nitrogen. Sensory
properties were evaluated for color, smell and texture. Results revealed that
samples immersed into a solution with 1% and 2% of acetic acid concentration
had affectively improved quality and sensory properties of chicken breast for
more than 14 days compared with control samples and the samples treated by
2% of acetic acid with vacuum packaging had the best quality results.
Apple Fruits (Malus domestica Bork. cv. 'Golden Delicious') were
harvested at three successive dates with intervals of one week between each
date. The fruits were packaged with polyethylene films and then stored at 0±1
oC to study the effect of th
ese factors on the quality of the fruits and their role
to reduce weight loss after harvest. The natural loss of the fruit weight and
quality indices: fruit firmness, total soluble solids, titrable acidity and starch
content were studied.
