All retailers are obliged to compete in an environment which is characterised by increasing competition, uncertain economic conditions and the increasingly sophisticated desires of consumers. In response, retailers have been prompted to improve not only the ranges of products which they offer, but the quality of their service as well. Some food retailers, however, have gained a reputation for the poor quality of their service. By contrast, those food retailers which consistently provide their customers with service which is perceived to (...) be of high quality are usually rewarded with high levels of both satisfaction and loyalty among their customers, which tends to minimise the likelihood of customers defecting to competitors and ultimately results in the retailers concerned maintaining their profitability in a sustainable manner. On the assumption that the youth represents a significant market for any retailer, it is a central tenet of this paper that retailers which are able to attract and muster support among the youth would inevitably increase both their viability and their sustainability. Accordingly, the study upon which this paper is based sought to gauge the perceptions of the youth of the importance of receiving high quality service from the large food retailers which they patronised most. A quantitative research approach was adopted to gather the data from a final research sample of 176 first year students who were enrolled to study towards the National Diploma in Retail Business Management at the Cape Peninsula University of Technology. Students who were studying towards this particular qualification were purposively selected because it was assumed that they would be familiar with retail concepts and be acutely aware of concerns pertaining to service quality. A self-administered questionnaire was considered to represent the optimal means of gathering relevant and appropriate data. The findings suggest that although large food retailers were generally perceived as successfully providing high quality service in some respects, in others they were generally less successful. It was evident that the respondents perceived, to a very significant degree, that the physical attributes of large retail food stores were the most important determinants of service quality. Attributes which pertained to convenience received particularly high ratings from the respondents, as did the quality of the products which were offered by retailers. Those determinants of service quality which pertained to interactions with the sales staffs of the retailers received the lowest ratings. The fact that the respondents rated the quality of the products which were offered as being of greater concern than their prices suggested that they would be inclined to remain loyal to large food retailers which met their perceived requirements for overall quality, which would include that of the service which they received from the retailers concerned, even if their prices were higher than those of their competitors. (shrink)

Investigamos o problema da continuidade entre (1) cognições básicas e (2) complexas, especificamente em relação à linguagem. Nossa hipótese é a de que visões contemporâneas da linguagem não inviabilizam necessariamente a abordagem bottom-up ― abordagens tipicamente enativistas. Primeiro apresentamos a posição de Daniel Hutto e Erik Myin (2013, 2017), representantes do Radically Enactive Cognition (REC), a qual assume o desafio da continuidade e identifica na linguagem o critério para uma distinção de tipo entre (1) e (2). Em seguida, estabelecemos a (...) posição Wittgensteiniana defendida por Moyal-Sharrock (2019), na qual a linguagem seria apenas mais uma habilidade de possível desenvolvimento para (1) e (2). Haveria, portanto, somente uma distinção de grau , não de tipo. Por mais que a avaliação de Moyal-Sharrock seja interessante no sentido de que parece evitar um ceticismo de continuidade (identificado por ela no REC), também encontramos problemas em sua visão. (shrink)

Nakładem wydawnictwa Uniwersytetu w Walencji ukazała się w 2008 roku książka brytyjskiego profesora Iana Ground’a, zatytułowana ¿Arte o chorrada? (tytuł oryginału: ang. Art or bunk?). Ian Ground jest wykładowcą Uniwersytetów w Edynburgu oraz Newcastle, przedmiotem jego zainteresowań filozoficznych jest estetyka oraz zagadnienia sztuki współczesnej. Długoletnie doświadczenie w pracy ze studentami stało się dla niego inspiracją do podjęcia próby przybliżenia odbiorcy idei sztuki współczesnej. Celem autora nie jest jednak podanie bezpośredniej odpowiedzi na pytanie: jak poradzić sobie w świecie sztuki współczesnej, (...) ale dostarczenie określonych narzędzi, pomocnych w zetknięciu z tego rodzaju sztuką. W zamyśle autora, narzędzia te pozwolą odbiorcy dokonać fundamentalnego osądu: czy ma do czynienia z dziełem sztuki, czy też ze zwykłym „śmieciem” i pospolitą „bzdurą” (ang. bunk, hiszp. chorrada). ¿Arte o chorrada? to próba stworzenia elementarnego podręcznika, prezentującego metodę analizy dzieła, które stało się dla nas wyzwaniem oraz zawierającego propozycję pewnych rozwiązań, nie zawsze będących gwarancją osiągnięcia sukcesu. Podobnie jak wiele innych prac związanych z tematem sztuki XX wieku, książka Iana Ground’a nie jest niezawodnym remedium na wszelkie bolączki odbiorcy sztuki współczesnej. Możemy ją raczej potraktować jako solidne zestawienie tez, na których autor opiera swoją propozycję rozumienia dzieł sztuki i w konsekwencji, konstruktywne podejście do omawianego problemu. (shrink)