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Churn rate is a key metric that measures the percentage of customers who stop using a product or service within a given timeframe. It is essential for analyzing customer loyalty and retention, as a high churn rate indicates that customers are leaving, which may signify issues with satisfaction or engagement. By closely monitoring churn, businesses can assess the effectiveness of their retention strategies, identify at-risk customers, and take preemptive action to improve loyalty. Reducing churn is often more cost-effective than acquiring new customers, making this metric vital for sustaining long-term customer relationships. The other options are incorrect because: • Option 1 (Conversion Rate) measures initial engagement rather than long-term loyalty. • Option 2 (Net Promoter Score) gauges customer satisfaction but does not quantify retention directly. • Option 3 (Customer Acquisition Cost) reflects the expense of acquiring customers, not their retention. • Option 5 (Average Order Value) measures sales per transaction, which does not directly relate to customer loyalty.
52. Which of the following is not a correct statement with regard to protein denaturation?
Slime in meat spoilage occurs due to accumulation of _______cells
Ropiness of bread may be due to
a) Bacillus subtilis
b) Bacillus licheniformis
c) Bacillus...
The removal if air (O2) from packagesprior to sealing is beneficial effect for preserving the growth of _____________microbes.
What is the proposed mode of action of benzoic acid?
a. Inhibits TCA cycle
b. Inhibits dehydrogenase enzyme involved in fatty acid oxid...
Match the spoilage symptom in Group-1 with the causative microorganism in group-2
For tenderization of meat,the enzyme is used:
Rice or bread taste sweet on prolonged chewing because of the breakdown of starch in them. The enzyme in the saliva which takes part in this reaction is
Which of the following methods refers to deactivation of microbes in food using electricity?
It is define as equilibrium water content of a sample at some appropriate temperature and low relative humidity.