3 research outputs found
Public Debt, Foreign Direct Investment and Economic Growth in Nigeria
No full textoai:ojs.pkp.sfu.ca:article/10Purpose: The study examines the short run and the long-run effects of public debt (disaggregated into external and domestic debt) and FDI on economic growth in Nigeria using the Bounds test approach to co-integration and error correction analysis. The short-run causal relationships among the variables are also examined using the Toda-Yamamoto’s approach to Granger non-causality test.
Method: Annual time series data spanning the period from 1981 to 2016 are utilized for the analysis.
Results: The study finds a significant negative effect of domestic debt on economic growth in Nigeria in the short-run and the long-run. It also finds the growth effect of external debt to be non-significant in the short-run, but positive and significant in the long-run. The growth effects of FDI on economic growth are found to be non-significant in the long-run and in the short-run. Further evidence from the study is that trade openness negatively affects economic growth in the short-run, while its long-run effect is also negative, but not statistically significant. Unidirectional causation was found only from domestic debt to economic growth. No significant causal relationships were found to exist among other variables.
Implications: In view of the empirical evidence, the study proffers as recommendations for policy consideration efforts by the government to enhance the creditworthiness of the country so as to be able to access external loans for financing long-run growth. It further recommends some degree of restrictions on imports (especially of consumption goods) as a measure to enhance the country\u27s long-run growth
The degree of educational planning in public schools in Nigeria: A case study of Edo State, 1994
No full textReducing & reselling food waste : Case BarLaurea
No full textThe concept of food waste and food loss refers to the food that is disposed of the supply chain to consumers table, food that was meant for human consumption. The loss may be intentional or unintentional but eventually leads to loss of food available for human consumption. Food that gets spoilt or spilled during the transportation process before it reaches its last retail stage is referred to as food loss. Food waste and food shortage are global issues and countless hospitality industries struggle to minimize the amount of food wasted. Food waste and loss occur in every stage of food production from harvesting, storage, packing and transporting to the retailers and eventually to individuals.
The main purpose of this research-based thesis was to figure out the possibilities and ways to reduce Laurea University of Applied Sciences student restaurant BarLaurea’s food waste by reselling the leftovers from the lunch buffet back to the students and staff. By reselling the leftovers, BarLaurea will not only be reducing its food waste but will also be gaining more capital financially. In order to successfully achieve the goal of this thesis, the author collected information from multiple sources, mainly from books and online sources.
The research methods used in this research-based thesis were both quantitative and qualitative. These methods were chosen in order to gain the necessary information required through interviews and surveys. The survey was conducted on Laurea University of Applied Sciences premises. Through the survey, it was possible to collect the necessary required information.
The outcome of this research-based thesis determines the possibilities of reselling BarLaurea's lunch buffet leftovers. The results determine that it's possible to resell the leftovers from BarLaurea. Students and staff of Laurea University of Applied Sciences Leppävaara are willing to buy and take home leftovers.
The suggestions given by the participants in the survey through questionnaires and interviews were also considered in the recommendations in order to ensure that the research takes into account the food waste and how to reduce it. The results of this research will also be useful to other hospitality management fields in questions related to food waste reduction
