Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 612
Book Description
Dissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 612
Book Description
Annual Report
Author: Ohio State University. College of Human EcologyPublisher:
ISBN:
Category :
Languages : en
Pages : 966
Book Description
Marketing Management
Author: Alain JolibertPublisher: Bloomsbury Publishing
ISBN: 0230363679
Category : Business & Economics
Languages : en
Pages : 464
Book Description
Marketing Management challenges the traditional view of marketing as a function, considering it instead as a series of processes pervading the entire organization and involving most personnel as part-time marketers. The authors argue that every company or institution must manage four main processes: strategic positioning, market intelligence, value creation and value generation. Adopting a global approach, the book focuses on value creation and introduces students to the tools of the marketing mix in a process oriented manner. New to this edition: - New coverage of technology applications and developments and B2B marketing - Consistent focus on value creation throughout - More examples to illustrate theory - Enhanced pedagogy including long case studies and exercises in every chapter With its unique approach and international coverage, this book is essential reading for advanced undergraduate and postgraduate students of Marketing Management and will also appeal to MBA and other post-experience students.
Personal Values and Consumer Psychology
Author: Robert E. PittsPublisher: Free Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 348
Book Description
Consumer-Led Food Product Development
Author: Hal MacFiePublisher: Elsevier
ISBN: 1845693388
Category : Technology & Engineering
Languages : en
Pages : 632
Book Description
Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. - Introduces the factors affecting consumer food choice - Explores issues such as sensory perception, culture and ethics - Analyses methods to understand food related attitudes
Social Psychology of Dress
Author: Sharron J. LennonPublisher: Bloomsbury Publishing USA
ISBN: 1501313576
Category : Social Science
Languages : en
Pages : 400
Book Description
Social Psychology of Dress presents and explains the major theories and concepts that are important to understanding relationships between dress and human behavior. These concepts and theories are derived from such disciplines as sociology, psychology, anthropology, communication, and textiles and clothing. Information presented will provide summaries of empirical research, as well as examples from current events or popular culture. The book provides a broad-based and inclusive discussion of the social psychology of dress, including: - The study of dress and how to do it - Cultural topics such as cultural patterns including technology, cultural complexity, normative order, aesthetics, hygiene, ethnicity, ritual - Societal topics such as family, economy-occupation, social organizations and sports, fraternal organizations - Individual-focused theories on deviance, personality variables, self, values, body image and social cognition - Coverage of key theories related to dress and identity provide a strong theoretical foundation for further research Unique chapter features bring in industry application and current events. The end-of-chapter summaries, discussion questions and activities give students opportunities to study and research dress. Teaching resources including an instructor's guide, test bank and PowerPoint presentations with full-color versions of images from the textbook. Social Psychology of Dress STUDIO - Study smarter with self-quizzes featuring scored results and personalized study tips - Review concepts with flashcards of essential vocabulary - Download worksheets to complete chapter activities
Textile Technology Digest
Author: Multisensory Flavor Perception
Author: Betina Piqueras-FiszmanPublisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Perceived Quality
Author: Jacob JacobyPublisher: Lexington Books
ISBN:
Category : Business & Economics
Languages : en
Pages : 344
Book Description
Author: