MBA Students’ Quality Improvement: The Correlation Analysis of Students’ Personal Traits and Attitudes towards Teaching Methods at a Chinese University

MBA education has become the fastest growing segment of education in China in recent years and a segment that can now be considered indispensible. However, how best to teach it has long been a source of debate. One of the key issues is how to match student traits with teaching methods. While engaged as teachers of marketing management, the authors collected data by questionnaire, carried out empirical research and data comparison, and undertook contingency analysis. It was found that different personal traits in students lead to different attitudes towards teaching methods. A student’s major in college, gender, and sector of employment has little influence on attitudes towards teaching methods, while age, the most sensitive factor, plays the biggest role, followed by job and class. Therefore, these factors should be taken into consideration when arranging classes, developing the curriculum, and planning teaching methods.     

Reactivity without legitimacy? Online consumer reviews in the restaurant industry

In recent years, web sites where individual consumers can rate and review goods and services have mushroomed all over the Internet. Restaurants are particularly affected by online reviewing. If the impact of online consumer reviews (OCRs) on the demand side of markets is now well understood and measured, few studies examine the reception of this new evaluation method by those who are assessed. Based on interviews with French restaurant managers, our research shows that OCRs systems reconfigure relations of accountability in the restaurant industry. We use the notion of reactivity to describe the mechanisms through which the new evaluation system transforms the activity of restaurants. We also examine the affects surrounding the reception of ratings and reviews by restaurant managers and the moral criteria that accompany their discourses on online reviews. Many restaurants consider online reviews as a brutal and hypocritical mode of judgment. The judgment produced by online ratings and reviews is not easily borne by restaurant managers, because it challenges the conventions of quality they had previously internalized as legitimate, that is, those produced by professional experts. We interpret this ambivalent reception as the unfinished movement of transforming a performative reputation device into a legitimate evaluation institution.