DSpace Community: http://hdl.handle.net/123456789/975 2026-05-08T15:30:34Z 2026-05-08T15:30:34Z Impact of online classes on the satisfaction and performance of students during the pandemic period of COVID 19 Ram Gopal Varsha Singh and Arun Aggarwal http://hdl.handle.net/123456789/2633 2021-06-10T04:57:01Z 2021-01-01T00:00:00Z Title: Impact of online classes on the satisfaction and performance of students during the pandemic period of COVID 19 Authors: Ram Gopal; Varsha Singh and Arun Aggarwal Abstract: The aim of the study is to identify the factors affecting students� satisfaction and performance regarding online classes during the pandemic period of COVID�19 and to establish the relationship between these variables. The study is quantitative in nature, and the data were collected from 544 respondents through online survey who were studying the business management (B.B.A or M.B.A) or hotel management courses in Indian universities. Structural equation modeling was used to analyze the proposed hypotheses. 2021-01-01T00:00:00Z Impact of economic conditions on business growth and development Bhargave H Srivastava A. http://hdl.handle.net/123456789/1830 2021-05-14T10:42:18Z 2021-01-01T00:00:00Z Title: Impact of economic conditions on business growth and development Authors: Bhargave H; Srivastava A. Abstract: Economic conditions provide important insights to organisations so that business firms adjust their views to attain growth. Hence, authors tried to investigate the effects of economic conditions on business growth where 200 sample sizes are taken for the structured survey. 2021-01-01T00:00:00Z Impact of food and beverage quality on passenger satisfaction in Indian railways Dandotiya R Aggarwal P Gopal R. http://hdl.handle.net/123456789/1829 2021-05-14T10:39:48Z 2020-01-01T00:00:00Z Title: Impact of food and beverage quality on passenger satisfaction in Indian railways Authors: Dandotiya R; Aggarwal P; Gopal R. Abstract: This study uses disconfirmation theory to evaluate a theoretical model, which explains the relationship of four constructs of the food and beverage quality, namely freshness, taste, presentation, and temperature. 2020-01-01T00:00:00Z Test Book A, B http://hdl.handle.net/123456789/1022 2021-04-07T14:10:58Z 2021-04-07T00:00:00Z Title: Test Book Authors: A, B Abstract: TEST Abstract 2021-04-07T00:00:00Z