Browsing by Author "Abebe, Yonas"

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    Combinatorial Design
    (Addis Ababa, Ethiopia, 2010-06) Abebe, Yonas; Getu, Seyoum
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    Measuring Customer Based Brand Equity: The case of Kaldi's Coffee
    (Addis Ababa University, 2018-09-24) Abebe, Yonas; Mesfin, Tewodros (PhD)
    Customer based brand equity plays a vital role in contemporary marketing. Firms with high brand equity have the privilege of having higher consumer preferences, high stock returns, greater loyalty, less vulnerability to competitive marketing actions, less vulnerability to marketing crises and larger margins. This research study aimed to explore the most contributing factors that are behind the brand equity of Kaldi's coffee. The most common and widely used conceptual framework of Aaker was used. The model consists of five dimensions of brand equity namely, brand awareness, brand loyalty perceived quality and brand association. These dimensions represent customers’ evaluations and reactions to the brand that can be readily understood by customers and hence they have been widely adapted to measure customer-based brand equity. A quantitative research method was applied to research the causal relationship of the brand equity measurement dimensions to that of overall brand equity. The target population was all the customers of kaldi's coffee. A Convenience sampling technique was conducted to contact the sample respondents who are the customers of Kaldi's coffee. Applying a structured questionnaire written both in Amharic and English the researcher distributed to 422 people personally. Out of the total questionnaires distributed, 386 were considered valid for analysis. The analysis was performed using frequency, mean, standard deviation, correlation and regression by means of SPSS software. Then the collected data were analyzed and interpreted. The findings show that all the four dimensions of CBBE have a positive significant effect and contribution on brand equity. Moreover, brand loyalty was found to be the higher contributor to the brand equity of kaldi's coffee. As a recommendation, companies in the coffee roasting sector must be aware of their status in the industry. Therefore, the major recommendations are Identification of the brand health in the market, the company must give their Primary attention to the concept of Brand Equity and finding ways to increase customer’s loyalty. And also the company must work hard by enhancing its professionalism & genuine responsibility to increase customer’s perception about its products & services quality. Finally, in terms of association, the company must build strong brand to forward in the market for long term
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    The role of household fuel exposure and housing characteristics on asthma in selected public hospitals of Addis Ababa, Ethiopia, 2020:Matched Case control study design
    (Addis Abeba University, 2020-10) Abebe, Yonas; Ali, Ahmed (Prof.); Addissie, Adamu(MD., PhD); Haile, Tewodros(MD)
    Introduction: Asthma is a chronic inflammatory disorder characterized by airway obstruction and hyper responsiveness. Studies have suggested that household fuel exposure; either biomass or fossil fuel and housing characteristics have been associated with allergy. Recent analysis has also shown an increase in asthma among residential determinants of allergy. But there remains considerable uncertainty about whether this reflects an association with asthma. Hence this study was conducted to elucidate selected factors associated with asthma. Objective: To examine whether there is an association between household fuel exposure and housing characteristics with asthma at selected public hospitals in Addis Ababa, Ethiopia. Methods: Hospital-based case-control study design, matched with age and sex was done. Among four hundred eighty three participants, 161 were cases and 322 were controls selected using consecutive sampling technique from selected public hospitals in Addis Ababa, Ethiopia. Double population proportions formula with a 2:1 control to case ratio was used to calculate sample size with 95% confidence interval and 80% power. Data were collected between February and August, 2020 using structured questionnaire, entered into EPI info version 7.2 and then analyzed using SPSS version 24. Chi-square test was used to assure statistical significance. Conditional logistic regression model was applied to see the determinants of asthma. Both crude and adjusted odds ratios with 95% confidence interval (CI) were used to identify the strength,direction and significance of the association. Results: Among study subjects the odds of developing asthma was 4 times higher among those who used agricultural residues for cooking (AOR: 3.809, 95% CI: 1.052, 13.79). , 5 times higher among those who used wood for cooking (AOR: 4.954, 95% CI: 2.1, 11.686). 5 times higher among those who had family history of asthma (AOR: 4.725, 95% CI: 1.544, 14.454), 6 times higher among those who smoke tobacco (AOR: 6.16, 95% CI: 1.304, 29.098) and 10 times higher among those who don’t practice door opening, while cooking (AOR: 10.254, 95% CI:3.969, 26.49). Conclusion: To reduce the risk of asthma development, people should practice door opening,while cooking, and must avoid using wood and agricultural residues for cooking and tobacco for smoking. Family history of asthma was also noted to be another risk factor for asthma.