Dissertations / Theses on the topic 'The Snack Chanel case'

Doctor of Philosophy
Department 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.

Doctor of Philosophy
There 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.

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?

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.

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.

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.

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.

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.

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.

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.

碩士
康寧大學
餐飲管理研究所
106
In this study, consumers of Tainan local snack recipes questionnaire were selected as subjects for questionnaire. The consumers analyzed the process of perceived quality and purchase intention of Tainan local snack recipes. The results can be used as Tainan local snack traders, publishers and related Industry when developing marketing strategy reference. Questionnaires, respectively, in the lively local snack vendors, night markets, bookstores and other places, issued a total of 200 questionnaires, a total of 185 total recovery, 150 valid questionnaires, effective questionnaire recovery rate of 81%, in the analysis method, the number of Distribution, percentage, mean, t test, one-way ANOVA, Scheffe, Pearson's performance-related analysis, and statistical analysis of regression analysis. Analyze the difference and correlation between the consumer's demographic variables and the perceptual quality of Tainan local snack recipes and the variables of purchasing intention. Consumers' correctness of the perception of Tainan local snack recipes and the purchase intention of each item and the average The distribution of values, and the extent to which consumers influence each other's perceived quality and willingness to buy. The research results and suggestions are summarized as follows: 1.Sample structure analysis: The Tainan local snack recipes interviewed were conducted on the basis of "female", "spouse (single, widowed, divorced)", "aged 31-40", "college", "service" , The monthly income of "20,001-30,000 yuan", the purchase amount of "250 yuan less", the number of purchases to "2 to 3 times", the purchase intention to "very high" mainly; consumer perception of Tainan local snack recipes quality A total of 10 questions, the average of each question is the "beauty of food" the highest consumer wishes for the Tainan local snack recipes a total of 5 questions, the average of each question is the "wish to taste,"the highest Keywords:Tainan snacks,Perceived quality,Purchase intention,Local snacks. 2. Results of t test analysis and gender differences in consumer demographics showed partial differences in perceived quality of local snack recipes in Tainan. Different marriages of consumer demographic variables also had some differences in perceived quality of local snack recipes in Tainan, In the one-way ANOVA, there were differences in perceived quality of Tainan local snack recipes in different demographic variables of different ages, occupations, individual monthly receipts, purchase times and different purchase intention There is no difference in perceived quality of Tainan local snack recipes with different levels of education and purchase value. 3. Consumers' perception of quality of Tainan local snack recipes is related to purchase intention 4.By compulsive multivariate regression analysis, consumers perceived that the perceived quality of Tainan local snack recipes had an impact on purchase intention.

碩士
國立臺中教育大學
永續觀光暨遊憩管理碩士學位學程
100
The Purpose of this study was to construct and examine the relationship among Travel Motivation, Image of Taiwanese Snack Food and Behavioral Intentions. A total of 820 valid questionnaires were collected by using structural questionnaires and purposive sampling survey from International Tourists at Taoyuan International Airport of Terminal 1 and Terminal 2 of Departure Area. Data were analysed by SPSS 17.0 Descriptive statistics and Structural Equation Modeling. The results indicated that:  Travel Motivation has a positive and significant effect on the Image of Taiwanese Snack Food;  Travel Motivation has a positive and significant effect on Behavioral Intentions;  Image of Taiwanese Snack Food has a positive and significant effect on Behavioral Intentions;  Image of Taiwanese Snack Food mediated the relationship between Travel Motivation and Behavioral Intentions. Finally, based on the results, this study proposed some managerial suggestions and some recommendations for future research.

For many years, brands have communicated their products or services through mass media channels, using conventional ways to attract and manipulate consumers and take their desired actions. However, this has been rapidly changing with a more demanding and informed consumer, increasingly searching for reliable sources, as online forums, trusting others consumers’ opinions to form their own ideas and take their decisions. Fruut, a Portuguese brand of dried fruit, who was born from the idea of creating a smarter approach to the tonnes of wasted apples produced every year, has recognized the importance of this shifting in consumer behaviour and decision making process. Thus, the brand has focused its communication strategy on non-conventional media channels, as Social Media and Events Marketing. However, despite the initial success, selling more than 1 million packages in only one year, the brand is now facing serious challenges concerning consumers’ awareness and product’s sales. Most of snacks’ consumers do not recall the brand when making their purchasing decisions, and consequently the sales of Fruut are currently in a stagnant position. Hence, the present case study introduces Fruut through the CEO’s perspective, offering readers an outlook of the global and Portuguese market of snacks, its target consumers and main players. Further, it presents the main goals for the year, looking to what the brand had developed in the past. Finally, it addresses the current dilemma Fruut is facing: traditional and non-traditional sets of options for students to make the best decision regarding the future of communication.
Durante anos, as marcas comunicaram os seus produtos através de canais mass media, recorrendo a formas convencionais de promoção para atraírem e manipularem consumidores. Contudo, isto tem vindo a mudar com um consumidor cada vez mais exigente e informado, procurando fontes de informação credíveis, confiando na opinião de outros consumidores para formarem as suas próprias ideias e tomarem decisões. Fruut, uma marca portuguesa de fruta desidratada, que nasceu da ideia de criar uma abordagem mais inteligente para as toneladas de maçã que eram desperdiçadas todos os anos, reconheceu a importância desta mudança no comportamento do consumidor e no processo de tomada de decisão. Desta forma, a marca tem desenvolvido a sua estratégia de comunicação com foco nos canais não convencionais, como as Redes Sociais e Eventos. Todavia, apesar do sucesso inicial, com mais de um 1M de embalagens vendidas no primeiro ano, a marca está agora a enfrentar desafios relacionados com a conhecimento e as vendas do produto. A maioria dos consumidores de snacks não consideram Fruut nas suas tomadas de decisões, o que reflete a posição estagnada da marca. Assim, o presente caso introduz Fruut através da perspectiva do CEO, oferecendo aos leitores um olhar pelos mercados de snacks, seus consumidores e principais agentes. Além disso, apresenta os principais objetivos para o ano, olhando para o que a marca desenvolveu no passado. Finalmente, aborda o atual dilema enfrentado pela Fruut: opções tradicionais e não tradicionais para os alunos tomarem a melhor decisão relativamente ao futuro estratégico da comunicação.

碩士
中國文化大學
生活應用科學系碩士在職專班
101
The purpose of this research is to study the current selling status of “Best for You Café” and the differences, correlations, and predictability between different individual’s background, marketing stimulation, and consumer behavior. This research adopted purposive sampling’s questionnaire survey by using personal information, marketing stimulation, and consumer behavior scale. There were 404 effective questionnaires collected from the faculty, full-time, and part-time student of Chinese Culture University School of Continuing Education. The questionnaires was then analyzed by statistical software SPSS 20.0 with the method of frequency distribution, percentage, mean, standard deviation, independent sample t test, one-way analysis of variance (scheffe’s test if significance differences were shown), chi-square test, multiple regression analysis. The results are as following: 1. The overall hygiene of Best for You Café’s product was “like and very like” 71.2%. 2. The most favorite light food of Best for You Café was Muffin (sweet) 47.5%, Muffin (salty) 23.0%. 3. The most favorite of Best for You Café was Coffee 41.3%, Juice 33.7%, Tea 25.0%. 4. There are significant differences between the product, price, promotion, and place with the satisfaction of respondents. 5. There are significant correlations between the product, price, promotion, and place with the satisfaction of respondents. 6. The product, promotion, and place were shown significant predictability to the satisfaction of respondents. vi The Following are the suggestion: 1. Current Product: develop new flavor for muffin and other light food product; develop new markets. 2. Price Setting: set up decent price due to respond’s options and according to the supply and demand of the café’s situation. 3. Marketing Strategy—design new marketing strategy according to the characteristic of the product and the light café.

碩士
元智大學
應用外語學系
99
The purpose of this study is to examine Taiwanese junior high school students' awareness on English labeling of snack packaging. The motivation of this study is driven by the dearth in previous studies on the effect of daily English on learners' self-perceived English learning. No study discussed about the effect of English labeling of snacks on learners’ attitudes toward self-perceived vocabulary learning. This study attempts to find out the students’ degree of attention to and awareness on English labeling, the effect of English labeling on self-perceived vocabulary learning, and possible social factors that might relate to their attention, awareness and self-perceived vocabulary learning on English labeling. Nine seventh grades to ninth grades in three junior high schools in Keelung City, New Taipei City and Taoyuan County, total of 281 students were recruited in this study. All of the participants were required to finish a questionnaire and then thirteen participants were chosen to be interviewed by the researcher. Questionnaire data were analyzed quantitatively; in addition, the data on the students' opinions in the interview were transcribed and analyzed qualitatively. On the basis of the quantitative and qualitative analyses, the findings indicate that 92.5% of the students pay attention to the English labeling of snack packaging, while only about 50% of the students can correctly write down the vocabulary. Students with positive attitude toward the effect of English labeling of snack packaging on self-perceived vocabulary learning are at least 20% more than those with negative opinions. Female students and the students with higher level of English interest and confidence not only pay more attention to and awareness more on English labeling but also agree more on the positive effect of the labeling on self-perceived English vocabulary learning. The results of this study are expected to advance the understanding of the effect of daily English on learners’ English learning, and may potentially influence instructional designs among teachers who are interested in applying a supplementary material into the regular curriculum.

碩士
南華大學
旅遊事業管理學系碩士班
99
The purpose of this study was to investigate the relationship among service quality, customer satisfaction, customer’s backset and place attachment in Taiwanese traditional snacks.The subjects of this study were customers who have been served in Singana area. The convenience sampling was used. A total of 750 questionnaires were sent out and 644 valid questionnaires were received. The response rate of valid questionnaires was 85.86%. The Pearson correlation and One-Way ANOVA were used to analyze the collected data. There are several findings as follows： 1. There were significant correlations between service quality and customer satisfaction, especially assurance. 2. There were significant correlations between service quality and customer''s backset, especially reliability. 3. There were significant correlations between customer satisfaction and customer''s backset. 4. There were significant correlations among place attachment and service quality, customer satisfaction and customer''s backset. 　 　　Snack industry provided convenience and fast meal, satisfied the basic need of customers. The reason that customers wanted to come again was the special preference toward the product. The higher the extent of the place attachment was, the less important the service quality and satisfaction of the snack industry were.