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Study examines keys to success for contact tracing
Research examining the effectiveness of contact tracing systems in the hospitality sector has identified factors that influence buy-in from the public.
Dr Raymond Xia.
Dr Raymond Xia, Associate Investigator of the collaborative study, says a key for restaurants, cafes, and bars to encourage customer participation in contact tracing is to build trust by stimulating their thinking rather than their feeling.
“Appealing to customers’ brains (knowledge) rather than their hearts (emotions) can increase the effectiveness of contact tracing as people are more likely to participate. Essentially – if a customer is confident in the establishment and their contact tracing system, they are more likely to provide their details. In establishments where there is scepticism over the establishment or the contact tracing system, then buy-in decreases,” Dr Xia says.
Thursday, 17 December, 2020 - 11:21
New Zealand’s model of marketing red meat (beef and lamb) is outdated, commodity driven, and far from optimised, according to inaugural University of Otago Doctor of Business Administration (DBA) graduate James Wilkes.
James graduates from the DBA this Saturday with the first cohort of the new degree. Launched in 2015, the Otago DBA is designed for business professionals who are looking for a challenge. Students all continue to work full-time while studying. They resolve critical problems for businesses and industries through the application of research and theory in a practical business environment.
James examined the NZ red meat industry as his major research project and set out to understand why meat producers and processors were achieving such poor performance and profits.