Academic literature on the topic 'The Snack Chanel case'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'The Snack Chanel case.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "The Snack Chanel case"
1
Sugimoto, Kana, and Shin’ya Nagasawa. "Luxury branding: the case of Chanel." International Journal of Quality and Service Sciences 9, no. 3/4 (September 18, 2017): 292–301. http://dx.doi.org/10.1108/ijqss-04-2017-0039.
Full textAbstract:
Purpose This study answers the research question “How can businesses apply a luxury brand strategy to achieve innovation in their businesses or brands?” It aims to investigate the possibility of applying a luxury brand strategy to a wide range of business areas. Design/methodology/approach This study presents a literature review and case studies, analyzing 16 products from a selection of 8 iconic luxury brands. A survey conducted in Japan and Europe identified which of the 8 selected luxury brands had established the strongest brand image. Principal component analysis and SPSS were used to analyze the results. Scatter diagrams are used to depict the relationship between factors and product positioning. Brands and products were selected for case study analysis, and the features were generalized to show how companies in business segments other than luxury goods could apply this model. Findings The results showed that most of the strategy’s features apply to companies in different business areas. While luxury brand strategies are unique, their features can be generalized to stimulate innovation in other businesses or brands. Research limitations/implications This study analyzed only two products under one luxury brand. Thus, the number of products is limited. Originality/value This study is unique because it examines how different business areas can apply the advantages of business strategy models. It illustrates the advantages of successful business strategies of luxury companies and how different companies can harness that success for future development.
2
Paramita, Eristia Lidia, and Wahyuni Ratna Sanjaya. "The Determinants of Purchasing Decisions: The Case of Snack Products." Jurnal Organisasi dan Manajemen 16, no. 1 (June 28, 2020): 73–84. http://dx.doi.org/10.33830/jom.v16i1.822.2020.
Full textAbstract:
Parents’ decisions to buy snacks are likely influenced by packaging designs, the colors of the snack packagings, and their children. Children are unique influencers because they cannot afford to buy snacks they desire, but they can influence and even direct their parents to buy the desired snacks. In this article, I investigate how snack packaging designs and colors attract consumers’ attention and affect their purchasing decisions. In particular, this study seeks to analyze the effects of snack packaging design and snack packaging color on parents’ purchasing decisions. The data was generated by using questionnaires that asked 90 parents who have children aged 4-7 years old. Findings. The Study demonstrate that snack packaging designs and colors affect parents’ purchasing decisions.
3
Dusek, Petr, Yvetta Veliskova, and Renáta Dulovicova. "Water regime simulation along Gabčíkovo – Topoľníky chanel (Vrakúň junction) case study." Columella 2, no. 1 (2015): 73–78. http://dx.doi.org/10.18380/szie.colum.2015.1.73.
Full text
4
Svisco, Elizabeth, Carmen Byker Shanks, Selena Ahmed, and Katie Bark. "Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples." Foods 8, no. 2 (February 1, 2019): 50. http://dx.doi.org/10.3390/foods8020050.
Full textAbstract:
Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students’ taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.
5
Irdianty, Mellia Silvy, Toto Sudargo, and Mohammad Hakimi. "Aktivitas fisik dan konsumsi camilan pada remaja obesitas." Berita Kedokteran Masyarakat 32, no. 7 (March 30, 2018): 217. http://dx.doi.org/10.22146/bkm.8597.
Full textAbstract:
Physical activities and snack consumption of rural and urban obese adolescents in Bantul PurposeThis study to determine the difference of physical activity and snack consumption in adolescent obesity in urban and rural areas in the district of Bantul.MethodThis study used a case control study design, with a population of high school teenagers in Bantul. Cases are obese adolescents who were diagnosed at screening, while the control is not obese adolescents. Data analysis included univariable consist of frequency distribution, bivariable consist of chi-square and t-test and also logistic regression test for mulitivariabel analysis.ResultsAdolescents who do light physical activities are more likely have obesity almost 5 times than those who do physical activity in normal. Kind of snack and obesity have correlation in statistic and practical, which is many research prove that obesity found 2 times than adolescents who consume fried foods.ConclusionThere are differences of mean in snack weight and snack intake in obese adolescents. The low physical activity, high snack frequency, type of fried foods, snack weight, and snack intake are most likely to increase the incidence of obesity.
6
Colic, Miroslav, Wade Morse, and Ariel Lechter. "Case Study: Contaminants Removal from Snack Food Manufacturing Wastewater." Proceedings of the Water Environment Federation 2007, no. 7 (October 1, 2007): 386–97. http://dx.doi.org/10.2175/193864707787781593.
Full text
7
Koibur, Daniel ,., Gene H. M. Kapantow, and Leonardus R. Rengkung. "KONTRIBUSI USAHA JAJANAN KUE TERHADAP PENDAPATAN RUMAH TANGGA DI DESA NAIN KECAMATAN WORI KABUPATEN MINAHASA UTARA." AGRI-SOSIOEKONOMI 13, no. 2 (July 3, 2017): 69. http://dx.doi.org/10.35791/agrsosek.13.2.2017.16377.
Full textAbstract:
This study aims to see how big the level of business benefits of snack cake and its contribution to household income. This research was conducted in October until December 2016. The data used are primary data and secondary data. This research was conducted by direct interview technique with 15 (fifteen) respondents in this case cake snack businessman and also using written data in document form obtained from village head. The data obtained will be analyzed using descriptive analysis and will be presented in tabular form. The results of this study indicate that the average cake snack profit is Rp.4.503.835 in 1 (one) month, while the contribution of cake snack business to household income has a percentage of 83.65% in 1 (one) month.
8
Nisak, Aulia Jauharun, and Trias Mahmudiono. "Snacking At School Increased The Risk Of Overweight/Obesity In Children." Jurnal Berkala Epidemiologi 5, no. 3 (December 22, 2017): 311. http://dx.doi.org/10.20473/jbe.v5i32017.311-324.
Full textAbstract:
ABSTRACTChildhood obesity is one of the most serious public health problems in the 21st century. Unhealthy eating habits are believed to be the cause of overweight/obesity in children. This study aimed to analyze the relationship between the consumption patterns of snack foods and the incidence of overweight/obesity. This research was conducted at the SDN Ploso I-172, Tambaksari Surabaya in May-July 2017 with a case control study design. Data were obtained from interview and anthropometric measurement. The samples size was 112 respondents with 56 case samples, and 56 control samples. Data were analyzed using linear regression test and logistic regression. The results showed that snack foods consumed by schoolchildren were fruit syrup, perisa beverage, chocolate, papeda, fried foods, fishcake and sausages, pentol, syrup, sauce, and toppings. There was a significant correlation between daily consumption of food snack, including fruit syrup (p = 0.004; OR = 8.000), perisa beverage (p = 0.02; OR = 13.412), chocolate (p = 0.013; OR = 6.333), fried food (p = 0.015; OR = 14.786), fishcake and sausages (p = 0.004; OR = 8.750), pentol (p = 0.039; OR = 4.044), syrup, sauce, and topping (p = 0.023; OR = 4.643) with overweight/obesity incidence. In conclusion this research revealed correlation between the pattern of snacking and overweight/obesity incidence among school children. It is suggested to the parents and schools to be more vigilant ensuring the healthy snack consumption to prevent overweight dan obesity among school children. Keywords: overweight, snack food, obesity, consumption pattern
9
Munira, Umme Aulia, and Tasmia Tasnim. "Potato Snacks in Bangladesh: Unhealthy Snack with Higher Fat Content and Alternative Healthier Options." Journal of Chemical Engineering 28, no. 1 (February 26, 2014): 4–8. http://dx.doi.org/10.3329/jce.v28i1.18102.
Full textAbstract:
Potato snack is one of the most popular snacks item in Bangladesh. In this study the nutrition facts of potato snacks (potato chips and french fries) of different brands of home and aboard and of different food chain shops were analyzed and compared with the ideal one. From this study it was observed that most of the brands have been deviated from the quantity of nutrition facts that should be contained in an ideal potato snack. The noteworthy difference was noticed for the case of protein content for potato chips. For French fries, it has been determined that homemade french fries contain the lowest fat and carbohydrate. Since potato snacks are a source of harmful trans-fat, saturated fat and also high in calories, this paper has been discussed some healthier alternatives to this salty snack such as baked potato snack, using sugar solution and sweet potato. DOI: http://dx.doi.org/10.3329/jce.v28i1.18102 Journal of Chemical Engineering, Vol. 28, No. 1, December 2013: 4-8
10
Koning, Maaike, Jacqueline M. Vink, Carry Renders, Natascha Notten, Rob Eisinga, and Junilla K. Larsen. "Is the Prospective Link between Parental Stress and Adolescent Snack Intake or Weight Outcome Mediated by Food Parenting Practices?" Nutrients 13, no. 8 (July 21, 2021): 2485. http://dx.doi.org/10.3390/nu13082485.
Full textAbstract:
Parental stress may influence adolescents’ food intake and weight development over time, however, it is largely unknown why this is the case. This study examines whether the link between parental stress and adolescents’ snack intake and weight outcome is mediated by food parenting practices (FPPs). Participants included 400 parents and their adolescent children (aged 12–16) who completed questionnaires. The Perceived Stress Scale (PSS) was used to assess parental general stress levels and the Adolescent Food Parenting Questionnaire (AFPQ) to assess FPPs. Multiple mediation analyses with parallel mediators were performed, with parental general stress as an independent variable and adolescent snack intake and zBMI as dependent variables. FPPs (autonomy support, coercive control, modeling, healthy structure, snack structure) were entered as mediators in the model, adjusted for covariates. Autonomy support mediated the link between parental general stress and adolescent savory snack and sweet snack intake at follow-up. Parents who reported higher stress levels provided less autonomy support, which resulted in more adolescent snacking. None of the other FPPs mediated any link between parental stress and intake or weight outcome, and no significant indirect effects were observed with zBMI as an outcome variable. Further research should replicate this finding and may further examine underlying mechanisms.
Dissertations / Theses on the topic "The Snack Chanel case"
1
Doan, Alisa Rebekah. "Determining a sensory model for predicting successful and unsuccessful products: a case study of flavors for a snack category." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/4329.
Full textAbstract:
Doctor of PhilosophyDepartment of Human Nutrition
Edgar Chambers IV
Companies introduce new products with the goal of achieving success. However, many products fail. The overall objective of this research was to design processes for determining sensory and market characteristics of food products that could predict success. The first sub-objective was to determine if success could be predicted using information known before launch. The second sub-objective was to describe a process for determining specific sensory characteristics that promote success. Most methods chosen for this research are commonly used. However, previous research has identified a relationship between consumers liking and salivation, without defining a method. Thus, three salivation methods were selected for initial testing: spit, cotton rolls and sensory scale. These were tested on foods with different textures. Although all methods gave similar results, the spit method was chosen for further testing of flavor differences. Differences in salivation measurements were found for snacks where flavors were different but texture was unchanged. Next, flavored snack products from 15 countries were selected that were successful or had failed. Questionnaires were completed for each product and included questions related to authenticity, familiarity, current trends, packaging and marketplace issues such as product competition and pricing, all of which would be known before launch. A discriminant function was developed that correctly identified 75.8% of the successful flavored snack products as successful and 66.7% of the unsuccessful products as unsuccessful. Stepwise comparisons were used to determine that four variables are necessary to correctly categorize these products. The products then were clustered into three groups to select 34 products from 11 countries for further sensory testing. Information from extensive sensory descriptive methods were evaluated individually and in various combinations through stepwise regression and discriminant analysis. The final sensory model correctly predicted all successful and unsuccessful products, had an R-square of 0.84 and included nine regression factors: seven flavor attributes and two flavor attribute ratios. Many of the attributes were base flavor notes necessary for this flavored snack category. A process for selecting key attributes for success was described. For this snack category, creating products with flavors that interact well with base flavor notes can lead to a successful product.
2
Okawara, Mami Hiraike. "A Linguistic Analysis of Some Japanese Trademark Cases." 2006. http://hdl.handle.net/2123/1434.
Full textAbstract:
Doctor of PhilosophyThere has been dissatisfaction over some court rulings among lay people in Japan. In this thesis I propose a model to explain the discrepancies between legal experts and lay people. Chapter 1 presents the purpose of this thesis, and an overview of the model called the Linguistic Legal Model. Chapter 2 shows the Japanese legal system including a new lay-participation system, the mixed court system. Chapter 3 provides background information on Japanese trademark issues. In Chapter 4 and 5, the Linguistic Legal Model is explored with Layer Analysis and Register Analysis. For Layer Analysis in Chapter 4, the notion of layering is presented from a linguistic perspective whereas legal reasoning is discussed from the notion of different modes of thought. Register Analysis in Chapter 5 is discussed in terms of genre and register. Japanese legal language is examined together with English legal language. In Chapter 6 and 7 I examine trademark cases. The Golden Horse case in Chapter 6 presents court’s judgment of the likelihood of confusion which is in common with that of lay people. However, it is argued that the thought process in the legal judgment court was not convincing. In Chapter 7, the Snack Chanel case portrays a judgment characteristic of the legal layer, which is quite different from the common sense of lay people. This discrepancy is explained from the perspective of different layers and different modes of thought. Chapter 8 concludes with a brief summary of this thesis.
3
Su, Wentsai, and 蘇雯采. "Fascination：A Case Study Of The OlfactoryNarratives For Chanel NO.5." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/02531900004325654250.
Full textAbstract:
碩士玄奘大學
大眾傳播研究所
99
The case study of the olfactory narratives is the humanity penetrates the smell which in the nasal cavity the down receives smells, again performs to transform for the humanity can understanding and explanation. The smell type has the tens of thousands of kind of different flavors, they follows human's mood, temperature which smells have the dissimilar explanation way. This research has in the multitudinous brands take the Chanel perfume as an ancestor, mainly lies in Chanel and the derivation story multi-dimensional brilliant. Actually the mixture attracts with the brand story how captures the will of the people, is worth further inquiring in. The perfume is not a commodity with which the Chanel brand establishes most early, is actually fully manifests its brand image and the spirit, exspecailly the Chanel perfume “classics N°5”. It is representing one kind in particular Nobly , Mystical, and the sexy attraction. The perfume creates perfume story between the luxurious image and celebrity's. It is the discussion topic which the perfume confuses between loves to talk about. Sense the dissemination is one kind both subjective and the faintly recognizable dissemination way, is opposite near the degree of difficulty which arrives is also high in other sense organs above the research. Until now could still not be clear about the smell which smells the humanity smells to make the explicit classification. This research wants to penetrate the perfume, “Chanel N°5” , the brand story and the sense of smell dissemination union tries to inquire into its mystery, and explanation following question: 1、What the Chanel N°5 hoped that transmits for the consumer is? 2、How does the Chanel N°5 take the sense of smell dissemination and the story marketing, forms the luxurious brand status?
4
Chen, Kai, and 陳鍇. "Subversive chanel mode of oral medical industry—EA company case." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/jrg64h.
Full textAbstract:
碩士國立臺灣大學
臺大-復旦EMBA境外專班
104
With the development of mobile Internet, big data, a new generation of Internet technology, the right direction is the effective integration of new technologies and business models of the future of the traditional sustained and healthy development of the industry and the current conventional channels are established with more challenge, homeopathic transition pains. After bound to usher in new development opportunities, or will survive. Oral health care industry borned with their special nature, which in terms of the channel model innovation, lack of motivation, is bound to affect the future progress of the industry. Based on the status and trends of EA Company in which oral health-related industries to conduct research, and described in EA''s channel model construction from the mouth bodies, consumers, online, offline, and many other systems, and a comprehensive analysis of EA''s advantages and effects based on the Internet under the subversive channel mode. For the current problems of oral health care industry, and even in other industries in the channel facing the construction industry on how to innovate dental channel model, summed up the Internet thinking enlightenment innovative channel mode, the current value of traditional enterprise guiding channel construction. Under this innovative channel system, we can see the traditional and modern concepts and technology blend and innovation, the concept of innovation has a certain reference and guidance for different industries and fields.
5
YU, PEI-WEN, and 游佩文. "Experiential Module of Retail Business Case Study of “The CHANEL Experience”." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/9zy8zw.
Full textAbstract:
碩士世新大學
傳播管理學研究所(含碩專班)
107
Chinese clients, regardless of their overseas or domestic consumption power, they have occupied “the must value potential clients” in luxury brands annual reports. Chinese clients’ behavior is leading the market trends of the world! Top ranking luxury brands are investing heavily innovative brand activities, and pub-licity channels in recent years, which extreme speed up China market fast growing on experience marketing strategy. China clients are serving and experiencing conscious-ness is becoming more mature and critical, so consumption patterns are shifting from buying products to buying services, from mass products to high-end goods. Clients are beginning to seek a more balanced lifestyle – health, family and experience are the main concerns. In short, for a fast-moving client goods company that is ser-vice-oriented, it will be more difficult to win the China market. However, once it wins, the economic return will be considerable. According to McKinsey's survey of Clients behavior in China (in 2016, a total of 10,000 18-65-year-old Clients from 44 cities in China) were found that even most Chinese Clients are willing to travel other countries, and being agile to emerging digi-tal trends such as mobile payments. However, the differences between urban agglom-erations are still different. For those clients who live in third to sixth-tier cities (654 cities), brands still have quite big investment space to get in touch with these potential clients. All in all, “how to create brand value” has become the major theme of luxury brands. This study is using Chanel brand principle and Omni-channel experience to dissemi-nate case studies to analyze the popular POP UP event in China. First of all, we will understand the culture of Chanel, how to let many employees implement the compa-ny's concept and consciously protect and make good use of the company's resources, verify the development of brand unique experience strategy, and then stabilize the el-ements of brand's sustained success in the China market.
6
Montandon, Isabelle Gomes de Amaral. "How Chanel adapted its storytelling to the digital era within its masstige segment : a case study of the perfume Chanel number 5." Master's thesis, 2020. http://hdl.handle.net/10400.14/34306.
Full textAbstract:
The information and communication technologies - which became popular worldwide since the 1990s - have transformed the contemporary world; thus, altering interpersonal, labor and consumption relationships. Thanks to the connectivity and interaction between people, without limits of time and space, the collectivity was empowered. In this globalized world - with an endless supply of possibilities, experiences, information and products - it is crucial to offer users great content to stand out in the crowd. In this context, nothing is more effective than using storytelling to involve and engage consumers. Stories arouse interest and empathy for brands, as well as for the values they transmit; thus, strengthening emotional bonds with customers and consequently increasing the desire of purchasing their products. Luxury brands are aware of the relevance of engaging customers and creating emotional bonds. This research is a case study of the perfume Chanel Number 5, that consists of a one single phase; which is the qualitative content analysis of all advertising films the perfume, released from 1973 to 2020. This study investigated the evolution of the storytelling of Chanel - within its masstige segment - and how it has adapted to the digital age. Another objective was having a broader understanding of the use of storytelling in the advertisement of luxury and masstige brands, specially in the new digital context. The storytelling of Chanel Number 5 evolved over time and accompanied the technological changes that transformed the contemporary society; but, without ever losing its essential attributes, like glamour, luxury, allure and singularity.As tecnologias da informação e comunicação - que se popularizaram mundialmente desde a década de 1990 - transformaram o mundo contemporâneo, e alteraram as relações interpessoais, de trabalho e consumo. Graças à conectividade e interação entre as pessoas, sem limites de tempo e espaço, a coletividade foi potencializada. Neste mundo globalizado - com uma oferta infinita de possibilidades, experiências, informações e produtos - é fundamental oferecer aos usuários um ótimo conteúdo para se destacar na multidão. Nesse contexto, nada é mais eficaz do que contar histórias para envolver e engajar os consumidores. As histórias despertam interesse e empatia pelas marcas, bem como pelos valores que transmitem; fortalecendo assim os laços afetivos com os consumidores e, consequentemente, aumentando o desejo em adquirir seus produtos. As marcas de luxo estão cientes da importância de envolver os clientes e criar laços emocionais. Esta pesquisa é um estudo de caso do perfume Chanel Número 5, que consiste em uma única fase; qual seja uma análise qualitativa de conteúdo de todos os filmes publicitários do perfume, lançados de 1973 a 2020. Este estudo investigou a evolução da narrativa da Chanel - dentro do seu segmento masstige - e como ela se adaptou à era digital. Outro objetivo foi ter uma ampla compreensão do uso da narrativa na propaganda de marcas de luxo e masstige, especialmente no novo contexto digital. A narrativa do perfume Chanel Número 5 evoluiu ao longo do tempo e acompanhou as mudanças tecnológicas que transformaram a sociedade contemporânea; sem perder de vista seus atributos essenciais, como glamour, luxo, fascínio e singularidade.
7
Costa, Diogo Pacheco de Campos. "A business model for a new trendy snack : the 3Mosso case." Master's thesis, 2017. http://hdl.handle.net/10400.14/22580.
Full textAbstract:
The start-up scene is a growing trend, but in order to thrive, start-ups need to construct a fitting business model according to the circumstances where they are. This dissertation aims to understand how to develop a compelling business model, applied to the case of a new trendy snack, the 3Mosso. To develop the different elements of a business model, several business interviews were conducted with key stakeholders to learn specific knowledge about the product, and how to market it; secondary data was collected from companies’ accounts to estimate the market size; an online poll to learn about consumers’ habits was created; and a personal survey for product testing was performed.
The proper implementation of the business model canvas depends on an accurate market analysis which will help determine the value the business wants to deliver to the customer, who are the customers, how to reach them and how to get the business started with a viable model. 3Mosso is a new concept for a very popular product in Portugal, the lupin bean ("tremoço"). It stands out for its cool, gourmet and healthy snack. It is sold at music festivals in an innovative paper package and in restaurants and shops with its handmade pottery pieces. This dissertation follows a practical approach as it grows out of the 3Mosso Case and uses 3Mosso’s business model as answer to the research questions.O fenómeno das start-ups é uma tendência em crescimento, mas de forma a prosperar, as start-ups têm de construir um modelo de negócio adaptado às circunstâncias onde estão inseridas. Esta dissertação visa compreender como se pode desenvolver um modelo de negócio atrativo, aplicado ao caso de um novo petisco, o 3Mosso. Para desenvolver os diferentes elementos do modelo de negócio, foram realizadas várias entrevistas com os principais stakeholders de forma a ganhar conhecimentos específicos sobre o produto e sobre como comercializá-lo; dados secundários foram recolhidos de contas das empresas para estimar o tamanho do mercado; foi criada uma votação on-line para conhecer os hábitos dos consumidores; e foi realizada uma pesquisa pessoal para o teste do produto. A implementação adequada do business model canvas depende de uma análise de mercado precisa que ajude a determinar a proposta de valor para os clientes, quem são os clientes, como alcançá-los e como começar o negócio com um modelo viável. O 3Mosso é um novo conceito para um produto português muito popular em Portugal, o tremoço. Destaca-se por ser um snack cool, gourmet e saudável. É vendido em festivais de música num pacote de papel inovador e em restaurantes e lojas com suas peças de barro feitas à mão. Esta dissertação segue uma abordagem prática dado que utiliza o modelo de negócios da 3Mosso como resposta às questões de pesquisa.
8
Kao, Yi-Hsiu, and 高意琇. "The Relationship between Consumers’ Luxury Value Perception and Brand Image--A Case of CHANEL." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/24615223618210713931.
Full textAbstract:
碩士大葉大學
管理學院碩士在職專班
99
The purpose of this paper is to explore the dimensions of the consumers’ luxury value perception and to analyze the relationships between the consumers’ luxury value perception and the brand image by taking CHANEL as an example. A survey method was used to gather the needed data. 360 questionnaires were returned. The study analyzed all the data gathered from the questionnaires with the methods: “Correlation Analysis”,and “Regression Analysis. The samples appear that perfume was the major item of CHANEL the consumers had ever purchased during the past year. Besides, the places where they had mostly bought them were department stores. Overall, perfume is the most popular of all Chanel goods, followed by leather. The study reaches the following conclusions: 1.The dimensions of the consumers’ luxury value perception--the hedonic value perception, the materialistic value perception, the conspicuousness value perception, the self-identity value perception, and the prestige value perception--have more significant effects on the the luxury value perception. 2.The consumers’ luxury value perception has a positive effect on the brand image. 3.The quality value perception, the self-identity value perception, the materialistic value perception, the conspicuousness value perception, and the prestige value perception have positive effects on the brand image. But the price value perception, the usability value perception,the uniqueness value perception, and the hedonic value perception don’t.
9
YU, PEN-MING, and 游本明. "The Impact of Experiential Marketing on Experiential Value and Consumer Loyalty - The Case of CHANEL." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/xhkdt7.
Full textAbstract:
碩士國立臺北大學
企業管理學系
107
In the process of product sales, manufacturers can use experiential marketing to enable consumers to get experiential value after real experience of goods and the overall service. The value of the goods and services obtained from the experience process, so that consumers are loyal to the brand. This study uses CHANEL boutique as the research target, and uses the in-depth interview method of qualitative research to visit 21 consumers and brand marketing planner to explore why the various aspects of experiential marketing will make consumers have different perceptions of experiential value, and how the experiential value affects. The relationship and consistency between these values and the ideas that the manufacturer wants to convey. This study begins with five aspects of sense, feel, think, act, and relate to explore what value of experience consumers experience in their experiential marketing and why they generate these values. In addition, four aspects of playfulness, aesthetics, consumer return on investment, and service excellence are used to explore how these experiential values affect consumer loyalty. Finally, we use two facets of loyalty: attitudinal loyalty and behavioral loyalty to measure customer loyalty and find out the influencing factors. The research result shows that the experiential marketing will affect the consumer's experiential value through the consumer experience. Consumers who own the CHANEL bag will consider themselves have better financial ability and social status. Therefore, they will get the experiential value of consumer investment compensation. When consumers are satisfied with the service process, goods or activity experience, they will have beliefs about the brand products, be satisfied with the service, and generate repurchase behavior, which will affect the loyalty. However, the study also found that giving consumers a good experiential value is not the only factor that affects loyalty. When consumers feel the service attitude is not good, they will still be willing to repurchase because they have faith in brand goods. The experiential value does not directly affect consumer loyalty. It must be satisfied by the vendor's sales strategy, such as providing high-quality goods, excellent service processes and after-sales service to meet the two facets of attitude and behavior. In conclusion, consumers can be loyal to the brand.
10
Abreu, Gustavo Filipe Ribeiro Alves de. "The healthy snacks : the portuguese case of a start-up company in the food industry." Master's thesis, 2017. http://hdl.handle.net/10400.14/31339.
Full textAbstract:
O estilo de vida saudável, sem glúten, produtos naturais, orgânicos são as tendências mais recentes no setor alimentar. As pessoas procuram novas maneiras de comer bem e de produtos prontos para consumir. Em Portugal, uma empresa decidiu lançar um produto que preencha esta necessidade: Fruut. Fruut é um snack saudável, 100% natural, sem adição de açúcar, sal ou conservantes, produzido em Viseu, só fruta portuguesa. Os snacks normalmente têm conotação negativa uma vez que têm sal ou açúcar, mas Frueat pretende mostrar que nem sempre é assim e que há uma alternativa. Aqui irá encontrar todas as informações e detalhes desde o início da empresa até os dias de hoje, onde é possível entender o que foi feito, os próximos movimentos e uma pesquisa sobre o consumidor português e seu comportamento.The healthy lifestyle, the gluten free, natural, organic products are the most recent trends in the food sector. People search for new ways of eat well and ready to eat products. In Portugal one company decided to take the chance of launch one product that fills this need: Fruut. Fruut is a healthy snack, 100% natural, without added sugar, salt or preservatives, made in Viseu, with just Portuguese fruit. Snacks normally are negative because they have salt/sugar, but Frueat come to show that isn’t always true. Here is all the information and details since the beginning of the company until nowadays, where it’s possible to understand what was done, the next moves and a research about the Portuguese consumer and his behavior.
Books on the topic "The Snack Chanel case"
1
Liam, O'Donnell. The case of the snack snatcher. 2015.
Find full text
2
chanel iphone8 iphone7/6s plus case kaba: Something is hapenning. Tokyo: satou, 2017.
Find full text
3
O'Donnell. West Meadows Detectives: The Case of the Snack Snatcher. Owlkids, 2018.
Find full textBook chapters on the topic "The Snack Chanel case"
1
Huang, Xiaohua, Yueyun Shao, and Shiqi He. "Chanel Case and Bag Brand and Its Color Design Based on Semiotics Theory in the Background of Big Data." In Application of Intelligent Systems in Multi-modal Information Analytics, 846–52. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-74811-1_122.
Full text
2
Bradley, E. "Case study: Chemical migration from snack and take-away food packaging." In Chemical Migration and Food Contact Materials, 416–28. Elsevier, 2007. http://dx.doi.org/10.1533/9781845692094.3.416.
Full text
3
Lopez, Belen, and Celia Rangel. "How Luxury Fashion Brands Contribute Efficiently to Sustainable Development." In Advances in Human Resources Management and Organizational Development, 139–61. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8065-3.ch007.
Full textAbstract:
This chapter explores how luxury fashion and accessories firms are adapting their CSR strategies to be more sustainable considering that the firms have been impacted by the COVID-19 pandemic. In this context, the authors explore how companies are communicating their efforts and how they engage consumers according to sustainable development. The methodology followed in this study is based on case studies analyzing the activities of luxury fashion and accessories brands operating in different countries, such as LVMH, Kering, Richemont, Chanel, EssilorLuxottica, Chow Tai Fook, PVH, and Swatch Group. The results show that almost all luxury fashion and accessories firms include the SDGs in their CSR/sustainability strategies and communicate how their efforts contribute to achieving the 17 SDGs. Nearly all these companies set long-term objectives including areas, such as 1) environmental protection as a key axis of their strategy, 2) support for the communities where they operate, and 3) promotion of equality and inclusion of their employees.
4
Lorbiecki, Marybeth. "The Shack, the Aldo Leopold Foundation, and Other Leopold Initiatives." In A Fierce Green Fire. Oxford University Press, 2016. http://dx.doi.org/10.1093/oso/9780199965038.003.0023.
Full textAbstract:
The framed black-and-white photograph on my wall is entitled “The Temptation of David.” It captures a young woman perched on a stump, hiking boots dangling, wet hair and flowered cotton shirt and khakis slightly damp, holding an apple with one bite missing. Standing next to her is the David in question. Behind them is the Leopold Shack, easily recognizable to any who have been there. My husband-to-be, David Mataya, and I had just snuck back to the Shack, after a quick, crazy, unguarded dip in the river. I was young, in love with David and in love with Leopold (of whom I was writing a biography for children), and completely entranced by this piece of land so lovingly restored to its natural state. I have returned numerous other times. I came the spring after Nina had died, when I was working on a religious ecology project. I was hoping, like Art Hawkins, that it would help wake up people about the Judeo-Christian call from Genesis to care for this earth and all its creatures—which God had called “good”—and to help heal this world of many ecological wounds. The project had completely stalled, and like a pilgrim, I needed to stop at the Shack. I ended up in the sand near the river, weeping. The birds in all tones and rhythms calling from tree to tree, the multitude of different trees and bushes, the flowing river, and even the small draba called forth hope. I see the draba, in its small perennial patience, has proved right. In 2014, Pope Francis issued an encyclical, or major Catholic Church teaching, not just to Catholics, but to the world, on the religious, spiritual, social, ethical, and economic reasons on why our must change its ways, just as Leopold once did, but from the perspective of faith. And he has followed this up with visits to the United States Congress and the United Nations to emphasize the need to deal immediately with climate change.
5
Bartlett, Leslee, and Carolyn Goodman Turkanis. "The Classroom Community "in Control"." In Learning Together. Oxford University Press, 2001. http://dx.doi.org/10.1093/oso/9780195097535.003.0012.
Full textAbstract:
Many people think a well-functioning classroom needs a teacher to be in control. In the OC, the structure of the classroom is not based on a teacher or other adult controlling the children. A key aim of the OC is for children and adults to collaborate, with responsibility to the group, so that the classroom community is in control, not the teacher. If adults controlled the children, it would impede the children’s opportunities to learn how to become responsible for their own learning and their collaboration with the group. Building the skills and expectations for responsible participation in a group is an important part of the curriculum from kindergarten through sixth grade. On a daily basis in Leslee’s kindergarten classroom, time is spent helping children take responsibility for their own behavior. Five- and six-year-olds are capable of discussing, following, and reflecting on classroom guidelines that allow productive and co-operative learning to occur. The guidelines come from the class constitution that children help develop at the beginning of the year, which sets up expectations for behavior. A daily opportunity for the kindergarten classroom to learn to manage itself occurs during a challenging transition time between snack and story circle. Although this transition may last for only five minutes, it is easy for these young children to forget appropriate behavior—when children finish their snack, they can either choose a book to read or visit quietly in circle while waiting for the rest of the class to join them. The challenge of this transition often provides a learning experience through a conversation that takes place once the whole group is assembled in circle. With guidance from Leslee, the children evaluate their own behavior and that of the classroom as a whole. The goal is a classroom in control, not a teacher in control. To evaluate how the group is progressing in learning to manage the classroom structure, Leslee purposely leaves the classroom at times and asks a co-oper to keep an eye on things in case there are any issues.
Conference papers on the topic "The Snack Chanel case"
1
Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.
Full textAbstract:
Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a qualitative study with a phenomenological design conducted in Nyogan Village, Muaro Jambi Regency. Several information was selected for this study included: children, parents, community leaders or traditional leaders, school principals, teachers, neighbourhood leader, village heads, village midwives and public health center officer. The inclusion criteria were consumption pattern of food and drink snacks for SAD children at school. The data were collected by in-depth interview and analyzed using Miles and Hubberman’s model. Results: Children with SAD who go to elementary school in trans social areas in Nyogan Village like food and drink snacks. The most commonly consumed snack foods are sausages, sticky and grilled meatballs, thousand fried rice, candy, rice cake. At the same time, the most widely consumed snack drinks are present ice, juice jacket, glass tea, okky jelly drink, and ice cream. The reason is that only these types of food and beverages are available and cheap. SAD children in Nyogan Village rarely eat local snacks, such as fried sweet potatoes, that used to be consumed. There are concerns regarding the safety of snack foods and drinks suspected of having “chemical content” that is harmful to children health in these snacks. The cleanliness of the place of snacks and personal hygiene of food handlers are factors related to food and beverage snacks’ health. The Health Officer or public health center never conducts counseling on snack foods’ safety and is not regularly supervised. Conclusion: The consumption pattern of food and drink snacks for children with SAD in trans-social areas has changed. They consume snacks that are sold around the school. However, these foods and drinks are not guaranteed safety. Education and supervision are needed for food vendors or handlers in schools so that SAD children improve their health. Keywords: Consumption patterns, school snacks, children’s health, Suku Anak Dalam, qualitative Correspondence: Hendra Dhermawan Sitanggang. Program Studi Ilmu Kesehatan Masyarakat, Universitas Jambi. Jalan Tri Brata, Km 11 Kampus Unja Pondok Meja Mestong, Kab. Muaro Jambi. Email: hendrasitanggang@unja.ac.id. Mobile: 081361918000. DOI: https://doi.org/10.26911/the7thicph.02.21
2
Susanto, Mohamad Ario. "Construction of Snack Category Product Image Using Social Media - Case Study: Jetz Snacks." In The 4th International Conference on Social and Political Sciences. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0007030800010001.
Full text
3
Weifang, Huang. "The Way to Create Symbolic Value of Luxury Good - Take the Chanel No.5 Perfume for a Case." In 2011 International Conference on Information Management, Innovation Management and Industrial Engineering (ICIII). IEEE, 2011. http://dx.doi.org/10.1109/iciii.2011.182.
Full text
4
Mingjie, Ji, and Zhang Yang. "An Importance-Performance Analysis of Food Service Quality in Macao Case study of Portuguese snack shops." In Annual International Conference on Tourism and Hospitality Research. Global Science & Technology Forum (GSTF), 2012. http://dx.doi.org/10.5176/2251-3426_thor1208.
Full text