Browsing by Author "Walugembe, Ahmad"

Now showing 1 - 4 of 4
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    Measuring New Product Adoption in Uganda
    (Journal of Marketing and Consumer Research, 2017) Walugembe, Ahmad; Ntayi, Joseph; Ngoma, Muhammad; Bakunda, Geoffrey; Esemu, Timothy
    The study addresses the question of New Product Adoption in Uganda while confirming the measures of adoption that have been applied in the previous studies. A fair amount of work has been done in the area of adoption across different fields of study in view of the antecedents of New Product Adoption but with minimal emphasis on the measures of adoption. The researchers adopted a cross sectional descriptive research design to measure new product adoption using beverage manufacturers and consumers in Uganda. The study used a sample of 210 beverage manufacturing organizations looking at both marketing staff and customers of those organizations as the unit of enquiry. Using Structural Equation Modeling, the Confirmatory Factor Analysis results indicate a good model fit for Acceptance and Usage as the measures of New Product Adoption in Uganda. The study recommends that manufacturers who are interested in evaluating the level of adoption of their products, need to consider the degree of customer acceptance and usage of the same products.
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    Personal traits and formalization of entrepreneurial ventures: insights from a developing country
    (Emerald, 2024-01-02) Sendawula, Kasimu; Najjinda, Shamirah; Nanyanzi, Marion; Kimuli, Saadat Nakyejwe Lubowa; Walugembe, Ahmad
    Purpose The purpose of this study is to explore how the personal traits of the informal entrepreneurs influence their formalization decisions. Design/methodology/approach This study adopted a qualitative approach using a multicase design in which 28 informal entrepreneurs situated in Kampala district, Uganda, were engaged. An interview guide, recorders and note books were used in data collection. Findings The results indicate that the traits of informal and semiformal entrepreneurs are distinct. Informal entrepreneurs have been noted to be more courageous and resilient, while their semiformal counterparts have greater passion for their businesses. It is thus observed that the formalization prospects are higher for the semiformal entrepreneurs than for their informal counterparts. Entrepreneurs that would be willing to formalize their businesses are discouraged by distance, technology and the cost of involving middlemen. Whereas the resilient entrepreneurs are noted to work through these challenges, the passive ones in both the informal and semiformal categories will not formalize their businesses by giving such excuses. Originality/value This study contributes to the extant literature on informal entrepreneurship by providing initial empirical evidence on how the personal traits of the entrepreneurs influence their formalization decisions specifically.
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    Social capital and sustainable growth of full-service restaurants in the global south: testing the mediating role of dynamic capabilities
    (Emerald, 2023-06-29) Najjinda, Shamirah; Sendawula, Kasimu; Otengei, Samson Omuudu; Walugembe, Ahmad; Kimuli, Saadat Nakyejwe Lubowa
    Purpose The purpose of this study is to establish whether dynamic capabilities mediates the association between social capital and sustainable growth of full-service restaurants in Kampala, Uganda. Design/methodology/approach This study is cross-sectional and correlational in nature. A self-administered questionnaire was used to gather data from 154 full-service restaurants in Kampala. Statistical Package for the Social Sciences (SPSS.25) and Medgraph – Excel Version were used to conduct correlation, hierarchical regression and mediation analysis on the data in order to establish the mediating role of dynamic capabilities. Findings Study findings revealed that first, social capital and dynamic capabilities significantly predict sustainable growth of full-service restaurants, second, social capital is significantly associated with dynamic capabilities and third, dynamic capabilities significantly mediate social capital and sustainable growth of full-service restaurants. Originality/value The study confirmed that dynamic capabilities significantly mediate social capital and sustainable growth of full-service restaurants unlike the previous studies that focused on the direct association between the study variables in explicating sustainable growth.
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    A Study on Customers’ Perception and Readiness to Accept E-Shopping in Uganda
    (Journal of Educational Policy and Entrepreneurial Research, 2015) Walugembe, Ahmad; Sebunya, Abubakari; Mubiru, Phillip; Ntayi, Joseph M.
    Whereas E-Shopping has been accepted worldwide due to its capability and flexibility to ease the shopping process in terms of costs, time, risks and quickly identifying products of interest among others, supermarkets customers in Uganda have failed adopt e-shopping. Supermarkets have showed readiness to operate the e-shopping system, through availing the required processes and infrastructure like internet, websites, visa cards, credit card readers among others, but customers have been reluctant to easily accept the new technology. This could be attributed to lack of awareness, negative perceptions and mistrust in the e-shopping system. The purpose of the study was to customers’ perceptions and readiness to accept e-shopping in Uganda. A questionnaire was designed and tested for validity and reliability before it was administered in collecting data. A total of 207 questionnaires were fully filled in and analyzed. The researchers used descriptive statistics together with correlation and regression methods to analyze the collected data. Results reveal a positive significant relationship between Perception and readiness to accept e-shopping (r=.637**, p<.01), which means perception influences readiness to accept e-shopping. This reveals that when customers perceive e-shopping positively, probably they will be ready to accept e-shopping. The study concludes that perception is very important in acceptance of e-shopping. This is also because of the positive significant relationship between customer perception and readiness to accept e-shopping. The way the customers perceive e-shopping in terms of usefulness, ease of use and the risks attached to it influences their readiness to accept it. Since perception had a positive relationship with readiness to accept e-shopping, customers perception towards supermarkets that are preparing to adopt e-shopping should be considered especially those concerning the way they perceive the usefulness of the shopping technology, its simplicity in the process of using it and whether customers will be able to operate it or not. Having a positive perception on these issues will psychologically prepare them to adopt e- shopping.