پروفیسر اصغر علی فیضی
پروفیسر فیضی آکسفورڈ کے اعلیٰ تعلیم یافتہ تھے ان کااصل مضمون قانون تھا، مشرقی علوم وفنون میں بھی ان کودسترس تھی۔اسلامی قانون پران کی کتابیں حوالہ کی کتاب (Book of Reference)کی حیثیت رکھتی ہیں۔ عرصہ تک لاء کالج بمبئی کے پرنسپل رہے، انڈیا کے مصراور شام میں بھی سفیر رہے اورکشمیر یونیورسٹی کے وائس چانسلر بھی ہوئے۔ وزیٹنگ پروفیسر کی حیثیت سے کینیڈا، یورپ اورامریکہ کی متعدد یونیورسٹیوں میں لکچر دیے۔برہان کے خریدار شروع سے تھے اوراس کی بڑی قدر کرتے تھے، برہان کا کوئی مقالہ یانظرات ان کوزیادہ پسند آتاتھا تواس کی داد تحریراً دیتے تھے۔عرصہ سے ان کاکوئی خط نہیں آیاتھا۔بعض خانگی معاملات اورمسلسل ضعف وعلالت کے باعث سخت پریشان تھے۔ اب اچانک اخبارات میں ان کے انتقال کی خبر نظر سے گزری تودیرینہ تعلق کے باعث سخت صدمہ اورافسوس ہوا۔ اللھم اغفرلھما وارحمھما۔ [نومبر۱۹۸۱ء]
This article aims to analyze the relationship between Service Quality and Customer Delight and Customer Loyalty at the Fitness Center Business in East Java. This research method This research is an explanatory research. The unit of analysis in this study is the individual. The respondents of this research are members of the Fitness Center in East Java. The population in this study were all fitness members in the East Java region who during 2019-2020 years extended their membership at least twice and were in East Java, especially the Kartosusilo Gate area which includes the cities of Gresik, Bangkalan, Mojokerto, Surabaya, Sidoarjo and Lamongan. The number of sufficient samples is 365 respondents. The results show that Service Quality has no significant effect on customer delight. This is because with standard equipment and services, members feel happy. Likewise, the characteristics of the majority of fitness center members are individuals who feel quite happy with the situation and conditions provided by the manager, thereby indicating that the Service Quality at the current Fitness Center business in East Java has not been able to encourage an increase in customer delight. The results of this study also show that Service Quality has a significant effect on Customer Loyality, thus Service Quality at the current Fitness Center business in East Java can encourage the increase in Customer Loyality. Given the large role of service quality on customer loyalty, it is recommended that companies always maintain and improve service quality at the Fitness Center business in East Java.
Body composition of Labeo calbasu is categorized as water, protein, lipids, ash as main components of body. And carbohydrates are present in edible portion of fish as negligible amount. Total sample that were collected are fifty. All these samples collection is done from Indus River, Ghazi Ghat, Dera Ghazi Khan, Southern Punjab, Pakistan. Labeo calbasu proximate composition of edible portion is of great interest. All samples have average wet total weight of edible portion is 156.44 g that ranges from 112.17-205.45 g and dry weight average of edible portion 27.26 g. Total length average 23.35 cm that ranges from 22.2-32 cm size. By applying statistical formulas with the help of computer relationship value of different parameters were calculated. The values of correlation coefficient (r), standard error of mean, intercept (a) , regression coefficient (b) and value of ?t? also be evaluated.
When %Water (x) taken as constant, value of r for different parameters is calculated as % Ash wet weight (y) 0.781, % Ash dry weight (y) 0.240, % Fat wet weight (y) 0.328, % Fat dry weight (y) 0.407, % Protein wet weight (y) 0.974, % Protein dry weight(y) 0.418. Condition factor taken as (x) value of (r) for different calculations is calculated as % Water (y) 0.259, % Ash wet wt., g (y) 0.330.% Fat wet wt., g (y) 0.204. % Protein wet wt., g (y) 0. 211. Body dry weight, g (x) relationship with different intercepts gives the r value as % Water (y) 0.728, % Ash wet wt. (y) 0.557, % Ash dry wt. (y) 0.201, % Fat wet wt. (y) 0.204, % Fat dry wt. (y) 0.338, % Protein dry wt. (y) 0.349. Total length cm (x) give r value for % Water (y) 0.009, % Ash wet wt. (y) 0.127, % Ash dry wt. (y) 0.146, % Fat wet wt. (y) 0.088, % Fat dry wt. (y) 0.041, % Protein wet wt. (y) 0.045 and % Protein dry wt. (y) 0.091.Log body dry weight, g (x) relationship with different logs quantities r is calculated as Log watercontent, % g (y) 0.721, Log total ash content, g (y) 0.797, Log total fat content,0.209, Log protein total content, g (y) 0.974. At Log total length, cm and different intercepts log relationships r value is Log water content %, g 0.0167, Log ash total content, g (y) 0.416, Log fat total content, g (y) 0.226, Log fat total content g 0.226, Log protein total content g 0.310. It is concluded in Labeo calbasu that average of water content in fish edible tissues are 82.38 %. Total ash average weights are 3.30 g while % ash wet weighs 2.13 g and % ash dry weighs 12.22 g in edible portion of fish. Total fat contents are 3.46 g while wet fat weighs 2.23 % g and fat dry weighs 13.02 %. Total protein average 20.49 g proteins in wet fish edible flesh weight 13.25 % and protein dry weighs 74.76 %.