Artykuły w czasopismach na temat „Product attributes”
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Hidayat, Khoirul, Mohammad Fuad Fauzul Mu'tamar, R. Arief Firmansyah i Wahyudi Illahi. "Instant Corn Rice Product Development". Jurnal Teknik Industri 20, nr 2 (31.08.2019): 117. http://dx.doi.org/10.22219/jtiumm.vol20.no2.117-127.
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The Madurese consumes corn as the primary source of carbohydrates. However, currently, they are experiencing a shift in consumption from corn to rice. It is caused by the availability of abundant rice. Moreover, another reason is the process of processing corn requires a relatively long time. The purpose of this research is to develop instant Madura corn rice. The method used in this research is the Quality Function Deployment (QFD) method. Based on the House of Quality matrix obtained 16 attributes of consumer needs both in terms of products and packaging. Highest Attributes of the needs of consumers are attributes without preservatives for the product aspect and presenting attributes for the packaging aspect. There are 17 attributes of technical requirements needed to meet the attributes of consumer needs. Highest priority The technical requirements are the corn type attribute for the product side and the font-size attribute for the packaging aspect. The results of product comparisons with competitors, Madura corn rice products have advantages in the yellow color attribute. Furthermore, It needs to be improved attributes about the texture a little soft.
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Hidayat, Khoirul, Mohammad Fuad Fauzul Mu'tamar, R. Arief Firmansyah i Wahyudi Illahi. "Instant Corn Rice Product Development". Jurnal Teknik Industri 20, nr 2 (31.08.2019): 13. http://dx.doi.org/10.22219/jtiumm.vol20.no2.13-23.
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The Madurese consumes corn as the primary source of carbohydrates. However, currently, they are experiencing a shift in consumption from corn to rice. It is caused by the availability of abundant rice. Moreover, another reason is the process of processing corn requires a relatively long time. The purpose of this research is to develop instant Madura corn rice. The method used in this research is the Quality Function Deployment (QFD) method. Based on the House of Quality matrix obtained 16 attributes of consumer needs both in terms of products and packaging. Highest Attributes of the needs of consumers are attributes without preservatives for the product aspect and presenting attributes for the packaging aspect. There are 17 attributes of technical requirements needed to meet the attributes of consumer needs. Highest priority The technical requirements are the corn type attribute for the product side and the font-size attribute for the packaging aspect. The results of product comparisons with competitors, Madura corn rice products have advantages in the yellow color attribute. Furthermore, It needs to be improved attributes about the texture a little soft.
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Walters, Daniel J., i Hal E. Hershfield. "Consumers Make Different Inferences and Choices When Product Uncertainty Is Attributed to Forgetting Rather than Ignorance". Journal of Consumer Research 47, nr 1 (14.11.2019): 56–78. http://dx.doi.org/10.1093/jcr/ucz053.
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Abstract When a consumer realizes that information relevant to a consumption decision is missing, such uncertainty can be attributed to ignorance (i.e., the information has never been observed and is unknown) or to memory failure (i.e., the information has been observed and is forgotten). Although research has examined inferences about unknown attributes, no prior work has examined inferences about forgotten attributes. Across six experiments in the lab and in the field, we find that when uncertainty is attributed to ignorance, consumers often make inferences about unknown attributes based on existing correlational evidence (e.g., a brand comparison sheet that could indicate a positive or negative correlation between the unknown attribute and observable attributes). However, when uncertainty is attributed to memory failure, consumers tend to ignore such existing correlational evidence and instead make inferences about forgotten attributes that tend to be positively correlated with known attributes. This process occurs partly because when consumers believe that an attribute was forgotten, they falsely retrieve an impression about the attribute that tends to be consistent with their overall product evaluation. Overall, believing that an attribute is forgotten and believing that it is unknown can lead to opposite inferences and choices.
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Antonides, Gerrit, i Lies Hovestadt. "Product Attributes, Evaluability, and Consumer Satisfaction". Sustainability 13, nr 22 (10.11.2021): 12393. http://dx.doi.org/10.3390/su132212393.
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We studied the determinants of consumer satisfaction with mobile phones on the basis of their perceived product attribute performance, and the disconfirmation of product attribute expectations. Disconfirmation refers to the discrepancy between the prior expectation about the performance of a product’s attributes, and its perceives realizations after purchase. Evaluability theory assumes that the perceived attribute performance has a larger effect on consumer satisfaction for easy-to-evaluate than for difficult-to-evaluate attributes, after product acquisition. Furthermore, we used predictions of the asymmetric evaluations of gains (product performs better than expected) and losses (product performs worse than expected) from prospect theory, in combination with evaluability theory. We studied how evaluability influences the effects of the asymmetric evaluations of both positive and negative disconfirmation of product attribute expectations on consumer satisfaction. Our empirical study included 3099 participants of Amazon Mechanical Turk. We found that negative attribute disconfirmation had a larger effect on satisfaction than positive attribute disconfirmation, which is in line with loss aversion theory. Although the perceived product attribute performance positively influenced satisfaction, we found little support for the effects of perceived attribute performance being influenced by attribute evaluability. However, our findings indicated that negative attribute disconfirmation influenced satisfaction to a greater extent for relatively difficult-to-evaluate attributes than for relatively easy-to-evaluate attributes. We discuss both theoretical and managerial implications of our findings.
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Utami, Christina Whidya, i Steven Willyanto Harjono. "Consumer Preferences for Attributes of Interest of Honey Products". Asian Business Research 2, nr 3 (6.11.2017): 26. http://dx.doi.org/10.20849/abr.v2i3.212.
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In selling products is the main thing to note, because of the appeal of consumer products will be a consideration in buying consumer goods. The appeal may be packaging, taste, price, volume or other product attributes. To cultivate the right product attributes required preferences of consumers. The purpose of this research is to know the attributes and combinations of product attributes Borneo Hive the most preferred by consumers. This research uses a quantitative approach with an analysis conjoint use SPSS program 20.0. The sample used in this study is 50 consumers ever buy Borneo Hive and product attributes are examined is the packaging, volume and price. The results of this study showed that the most preferred product attributes consumers Borneo Hive is the volume of packaging and prices followed. And for the most preferred attribute combination is the glass packaging with a volume of 500 ml - 350 ml with the price of IDR 30,000–IDR.40,000.
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Wei, Qiang, Dong Lv, Yixin Lin, Dongmei Zhu, Siyuan Liu i Yuting Liu. "Influence of Utilitarian and Hedonic Attributes on Willingness to Pay Green Product Premiums and Neural Mechanisms in China: An ERP Study". Sustainability 15, nr 3 (29.01.2023): 2403. http://dx.doi.org/10.3390/su15032403.
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Green consumption is expected to become a new driving force for sustainable economic growth. The production cost of green products leads to the existence of a green premium, which affects the willingness to pay for green consumption. Moreover, willingness to pay is influenced by the product’s own attributes, such as its hedonic and utilitarian attributes. Our study used the event-related potentials (ERPs) technique to investigate how product attributes and premiums affect information processing and subsequent decision-making by comparing consumers’ acceptance of hedonic and utilitarian green products with different levels of premiums. Behavioral results indicated that consumers were more willing to pay premiums for utilitarian attributes than for hedonic attributes. ERPs results showed that hedonic attributes induced a greater P2 component, suggesting that price increases for hedonic products elicited more cognitive attention in the early cognitive stage and that the high premium condition did not match the hedonic attributes. In the late cognitive stage, where the utilitarian attribute induced higher N4, the consumers used the green consumption concept as a reason to reduce the negative emotions generated by the hedonic attribute and thus were more willing to accept the green premium for the hedonic product. The findings can be used to explain the psychological and neural activities of consumers at different stages when faced with the degree of product attribute-premium and help companies optimize their pricing strategies by using green products’ attributes.
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Elliott, A. C., E. Swain i I. C. Wright. "Managing product development resources through the use of product quality attribute mapping". Proceedings of the Institution of Mechanical Engineers, Part B: Journal of Engineering Manufacture 217, nr 9 (1.09.2003): 1229–41. http://dx.doi.org/10.1243/095440503322420151.
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A technique using product quality attribute mapping to assist product resourcing decisions is described. Primary data from respondents via quantitative questionnaire surveys of four different industrial manufacturing companies were collected and analysed. Care was taken with the data source and type of scales employed to ensure meaningful comparisons could be made. The first objective of the data analysis was to determine the importance of each of the companies' customers. This was followed by determining the importance of the product attributes to each customer. An overall perception of product attribute importance was obtained by combining the customer importance with the importance of product attributes. The respondents' perceptions of the competitive situation was then combined with the overall perception of product attribute importance to give a quality index for each product attribute. The derived picture product attributes relative to one another are shown by bubble maps indicating the position of the competitive index against attribute importance, with the quality index represented by the bubble size. The significance of these bubble maps, particularly in relation to resourcing decisions for the companies, is discussed. It is concluded that companies can use data in this form to guide product development in a quantifiable manner.
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Conrad, Megan O., i Vijitashwa Pandey. "Disability Distribution Modeling for Universal Product Design". Proceedings of the Human Factors and Ergonomics Society Annual Meeting 61, nr 1 (wrzesień 2017): 1106–10. http://dx.doi.org/10.1177/1541931213601881.
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Universal Design can be applied to product design as a means of increasing accessibility and usability of the product by the largest number of users possible. Product designers may tend to consider design attributes of a product line individually; however, it is not uncommon for an individual user to have several impairments affecting the ability to interact with individual product attributes. In fact, disability follows a continuum of severity and spans multiple attributes; two aspects that are particularly difficult to plan for in product design. Thus, we present a theoretical and experimental basis for designing universal products to (1) consider a multi-phased approach to measure the multi-attribute nature of disability for a specific disease population, (2) develop and execute a mathematical model relating disability attributes to product design, and (3) validate the model through product testing.
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Badruzaman, Dudi. "ANALYSIS OF CUSTOMER BANK BRI SYARIAH PREFERENCES OF CIAMIS BRANCH OFFICES ON FUNDING PRODUCT ATTRIBUTES". Mu'amalat: Jurnal Kajian Hukum Ekonomi Syariah 12, nr 1 (30.06.2020): 11–22. http://dx.doi.org/10.20414/mu.v12i1.2048.
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This study analyzes the product attributes of fund collection that are the customer preferences of Bank BRI Syariah Ciamis Branch Office and analyzes the attributes that are most considered by customers in using fund collection products. The basic method of this research is descriptive. The method of analysis of customer preferences is the chi-square analysis and to analyze the attributes that are most considered by customers is the Fishbein multi-attribute analysis. It is known that customer preferences for product attributes of raising funds are a proportion of larger profit-sharing ratios for customers, many ATM network facilities, friendly service, affordable public transport office locations. Product attributes of fund collection that are considered by customers in using BRI Syariah fund collection products at the Ciamis Branch Office are locations with attitude index values (Ao).
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Sun, Monic. "Disclosing Multiple Product Attributes". Journal of Economics & Management Strategy 20, nr 1 (24.02.2011): 195–224. http://dx.doi.org/10.1111/j.1530-9134.2010.00287.x.
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Zhang, Zhiming, Yi Li, Chen Gong i Haidong Wu. "Casual wear product attributes". Journal of Fashion Marketing and Management: An International Journal 6, nr 1 (marzec 2002): 53–62. http://dx.doi.org/10.1108/13612020210422464.
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Waskito, Johan Paing Heru, Endang Retno Wedowati, Fungki Sri Rejeki i Emmy Wahyuningtyas. "Food product design with Wijaya Kusuma character based on pleasurable design". International Journal of Engineering, Science and Information Technology 2, nr 1 (28.10.2021): 1–8. http://dx.doi.org/10.52088/ijesty.v2i1.193.
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Understanding and appreciation of the identity of the Universitas Wijaya Kusuma Surabaya with the motto Anggung Wimbuh Linuwih, which means always growing and developing for the better, needs to be done. The strategy that can be applied is to design a superior product that has the character of Wijaya Kusuma This food product was designed with the nuances of the character of Wijaya Kusuma. The product that reviewed in this research is chocolate product. Food product design in this study used the concept of pleasurable design, which reviews product design from the aspects of functionality, usability, and pleasure. Pleasurable design was chosen with the consideration that this product design method involves customers as product users to participate in building product designs as needed and wanted. The purpose of this study was to determine the attributes of chocolate products according to market demand, as well as to design a chocolate product design with the character of Wijaya Kusuma values. Based on the research results obtained 16 product configurations based on seven product attributes (taste, sweetness level, texture, shape, packaging method, health benefits, and appearance/profile). Attributes that have a high importance value are attributes of appearance/profile and taste. Attributes of appearance/profile can directly describe the character of Universitas Wijaya Kusuma Surabaya. while the taste attribute is one of the key attributes in food products. Product design 5 (chocolate taste, slightly sweet, texture of slightly hard, rectangle shape, folded packaging method, no preservatives, and UWKS logo profile) became the selected product with a total utility value of 10.75.
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Xiao, Na. "How non-consumption goals (elicited by competitive setting or social risk) and self-confidence influence the importance of trivial attributes in product evaluation". European Journal of Marketing 50, nr 9/10 (12.09.2016): 1746–66. http://dx.doi.org/10.1108/ejm-05-2014-0272.
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Purpose This research aims to provide new empirical evidence, showing that trivial attributes can exert a significant impact on product evaluation when they help to fulfill non-consumption goals (goal that goes beyond functional benefits). Design/methodology/approach The research presents two experimental studies that investigate the role of trivial product attributes in various non-consumption contexts. Findings Trivial attributes can have a significant impact on product evaluation when they help to fulfill non-consumption goals. First, in the non-competitive versus competitive choice settings, a trivial attribute becomes more important when it helps to make a choice (i.e. a non-consumption goal). Second, in the low versus high social risk settings, a trivial attribute becomes more important when it helps to reduce a social risk (i.e. a non-consumption goal). In addition, self-confidence is a moderator, which regulates consumers’ ability to rely on trivial attributes in making product choices. Research limitations/implications The social risk manipulations (high vs low) were operationalized by manipulating the impression motive related to social risk. The more important a goal is, the more risk consumers feel in decision making (Lazarus, 1991). Therefore, risk is a proxy of the goal strength or goal relevance. Future research is needed to examine goal strength’s sole influence on the perception of the trivial attribute. Practical implications From managerial perspective, trivial attributes can help companies to improve their sales. For example, a way to increase an attribute’s importance is to put the product in a competitive setting. Increasing a social risk further increases the influence of trivial attributes. When less confident consumers perceive the social risk is high, they prefer a brand with a trivial attribute. For consumers, the findings also suggest that consumers should not be tempted to consider trivial attributes in their purchase decisions. Reconsidering attributes and increasing self-confidence could help maintain focus on non-trivial attributes. Originality/value The study makes several contributions to theory and practice. This is the first study to systematically propose a framework of how trivial attributes’ role in product evaluation and choice change based on goals. The paper clarifies confusions about the definitions of trivial attributes and reconciles contradictory findings in literature. A trivial attribute can be instrumental in evaluation and choice when it helps to achieve a non-consumption goal. It is also the first study to introduce social risks into trivial attributes research in choices. The findings provide empirical evidence that social risks and self-confidence together drive consumers to prefer for trivial attribute.
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Zulmia, Naila, Agung Suryawan Wiranatha i I. Wayan Gede Sedana Yoga. "Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Layanan “Kedai Kebab Turki” di Kabupaten Karangasem". JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 9, nr 3 (30.09.2021): 344. http://dx.doi.org/10.24843/jrma.2021.v09.i03.p08.
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The Aims of this research were to: (1) Find out the quality attributes of products and services that considered important by customer to achieve customer satisfaction at Store Kebab Turki (2) Find out the level of conformity of customer expectations and satisfaction on the quality of products and services at Store Kebab Turki (3) To determine the quality attributes of products and services that need to get priority from Store Kebab Turki based on the level of importance and performance to provide customer satisfaction. The method used to measure the level of customer satisfaction in this study by distributing questionnaires related to the analysis of consumer satisfaction on product and service quality to 90 selected respondents and then calculated using the Importance Performance Analysis (IPA) method and the Customer Satisfaction Index (CSI). The results of the research showed that the attribute with the highest level of conformity on product quality were the hygiene and freshness of beverage ingredients with a suitability level 102.12% and attribute with lowest of conformity level is beverage menu variations with a suitability level 94.72%. The attribute with the highest level of conformity on service quality is the availability of knowledge of employees on the products offered with a suitability level 100.27% and attribute with lowest satisfaction level is the availability of parking area with a suitability level 79.17%. The attributes that must be prioritized on product quality are the texture of the food, level maturity food, and the taste of the beverage. The attributes that must be prioritized for service quality are the quickness of service for ordering food and beverage, friendliness and courtesy of employees in serving consumers, interior design and availability of parking area. The CSI results show that all product and service quality attributes are considered important by customer with the average number of MIS values ??greater than 4.20 and customer satisfaction level 84.2% in the very satisfied category for product quality and 79.6% in the satisfied category for service quality.
Keywords : customer satisfaction, product quality, service quality, Importance Performance Analysis, Customer Satisfaction Index.
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Sadik-Rozsnyai, Orsolya, i Laurent Bertrandias. "New technological attributes and willingness to pay: the role of social innovativeness". European Journal of Marketing 53, nr 6 (10.06.2019): 1099–124. http://dx.doi.org/10.1108/ejm-12-2016-0834.
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PurposeIntegrating new technological attributes into existing products is a common way to innovate and is supposed to meet consumers’ functional needs. This paper aims to demonstrate how adding such attributes also increases willingness to pay (WTP) a premium for a product by activating consumers’ social need to feel unique.Design/methodology/approachThe data were collected through a quantitative survey based on a nationally representative sample (N= 345). A choice-based conjoint analysis was used to estimate the perceived value of the new technological attribute and WTP a premium.FindingsThe perceived value of the new technological attribute has a positive effect on WTP a premium only for consumers with a high degree of social innovativeness (linked to their need for uniqueness) because they interpret this innovation as an opportunity to differentiate themselves from others.Practical implicationsWhen companies innovate by introducing new technological attributes, their communication should emphasize and trigger these attributes’ high performance and uniqueness. Thus, consumers seeking social differentiation through innovation will be much less sensitive to price and will be more prone to pay a premium for these products.Originality/valueThe main contribution of this article is to show that integrating and emphasizing a new technological attribute can increase consumers’ WTP a premium beyond that of the attribute’s functional value. Thus, new technological attributes will decrease the price sensitivity of consumers high in social innovativeness and increase their WTP a premium for the product, because they consider it as a means to stand out from others.
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Dörnyei, Krisztina Rita, Athanasios Krystallis i Polymeros Chrysochou. "The impact of product assortment size and attribute quantity on information searches". Journal of Consumer Marketing 34, nr 3 (8.05.2017): 191–201. http://dx.doi.org/10.1108/jcm-10-2015-1594.
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Purpose This paper aims to investigate the impact of assortment size and attribute quantity on the depth and content of consumer information searches. Design/methodology/approach For a computer-aided experiment using an information display board, participants (n = 393) were placed in a simulated shopping situation that involved choosing a product among three sets of frequently purchased, low-involvement, FMCG alternatives. Findings The findings show that when the assortment size increases, consumers acquire information from more products and cues but sacrifice product attributes. In particular, this sacrifice comes at the expense of secondary product attributes (e.g. nutrition information, country of origin), whereas primary product attributes (e.g. brand name, price) remain constant. Attribute quantity does not have a significant effect on information search. Practical implications Provided that several strategies rely on providing more information to consumers with the aim of making more deliberate and better choices, the findings suggest that they may have a limited effect in product categories in which the assortment size is wide. The authors discuss the implications for category management and public policy. Originality/value Information searches are measured by means of three different variables (searched cues, searched products and searched attributes), which enable a more complex exploration of the consumer information search process.
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Broniarczyk, Susan M., i Andrew D. Gershoff. "The Reciprocal Effects of Brand Equity and Trivial Attributes". Journal of Marketing Research 40, nr 2 (maj 2003): 161–75. http://dx.doi.org/10.1509/jmkr.40.2.161.19222.
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Brands increasingly introduce products with attributes that fail to provide consumers with meaningful benefits (i.e., trivial attributes). The authors present two experiments that examine the effect of brand equity on consumer valuation of such trivial attributes and the reciprocal effect that such a strategy may have on brand equity. The results show that both high and low equity brands benefit from offering an attractive trivial attribute in the absence of a disclosure of its true value. However, prechoice disclosure of an attribute's triviality heightens the role of the brand and context cues. Competing low equity brands benefit by sharing the trivial attribute with a higher equity brand, whereas competing high equity brands benefit from uniquely offering a trivial attribute. Postchoice revelation that an attribute is trivial hurts the subsequent ability of a low but not a high equity brand to differentiate in a new product category, particularly among subjects who had previously chosen the target brand. For insights on brand dilution, the authors also examine consumer attributions regarding marketer intent for offering a trivial attribute.
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Sari, Desy Permana, i Liliana Dewi. "PREFERENSI KONSUMEN PADA MEREK PAKAIAN ROPU MENGGUNAKAN ANALISA KONJOIN". Media Mahardhika 19, nr 1 (30.09.2020): 92–101. http://dx.doi.org/10.29062/mahardika.v19i1.200.
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Wear Saoirse is a company that runs in the fashion industry. The main product of Wear Saoirse is a casual dress with Ropu brand. Wear Saoirse has not been able to maximize the existing opportunities and has experienced failure in running business. The purpose of this research is to determine what clothing product attributes whether are considered the most important for prospective consumers and determine what combination of clothing product attributes that are requested by prospective consumers in which those preferences are measured from the attributes of price, comfort, style, color, and fabric type. This research uses descriptive quantitative research with quantitative approach and conjoint analysis. The population of this research is the Tuban people, females, and age between 18 to 30 years old and the sample that taken is 97 people based on Wibisono formula. The sampling collection technique is purposive sampling. Data collection is done using questionnaire. The result of this research shows that clothing product attributes that are considered the most important by respondents are comfort attribute and color attribute and the combination of requested clothing product attributes, that is, clothing products from the price of 125,000 to 149,999, with comfort, that is, loose, the style that suits trend, soft color, and fabric type, that is, cotton.
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Setiawan, Harry, i Rafles Ginting. "Analisa Sikap dan Perilaku Nasabah terhadap Produk Simpeda pada PT Bank Kalbar Cabang Mempawah". Eksos 17, nr 2 (31.12.2021): 74–80. http://dx.doi.org/10.31573/eksos.v17i2.326.
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Kalbar Bank branch of Mempawah places the product position by establishing the attributes of product and profenent facility which expected to give influence to the customers decision on determining their choice on a product as its market strategy. The research on it bears attribute of achievable office location as the most interesting attribute. While the small minimum deposit becomes the most uninteresting attribute on costumer perception. Generally, the costumers expect for the friendly servicing from the bank official and the most establishing factor of costumers choice on Simpeda product is the credibility of Kalbar Bank as the trusted bank in public. The attitude is a stimulus which may attrack the costumers to buy a product. The expected attitude is surely the positif one, which depends on the attributes that belong to the products and also other proponent factors. The study through the attributes shows that all the costumers or respondents still trust on Simpeda of Kalbar Bank as their saving choice because the lack on one attribute may be compensated by the superiority of others. We may have as a conclusion that the costumers or respondents attitude of Simpeda of Kalbar Bank is categorized in good one.
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Conner, David, Emily Irwin i Maelle Simmen. "Exploring demand for eco-labeled dairy product attributes in Vermont". British Food Journal 120, nr 12 (3.12.2018): 2857–67. http://dx.doi.org/10.1108/bfj-05-2018-0305.
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PurposeThe purpose of this paper is to investigate the potential of eco-labels to help dairy farm viability as one partial solution to a complex problem. Specifically, it aims to understand which attributes are most likely to increase consumption and garner price premiums.Design/methodology/approachThis paper uses key informant interviews and a convenience sample (n=203) of supermarket shoppers in Vermont. It uses Likert-type scales to measure the likelihood of increased purchase and paying price premiums based on a series attributes including animal welfare, fair labor standards, family farms and environmental stewardship. It calculates and compares mean ratings of each attribute and use an ordinal regression to measure the effect of demographic attributes on each attribute’s rating.FindingsInterviewed stakeholders named low milk prices and evolving industry structure as harming dairy farm viability. They list supply control and improved promotion as potential solutions. Survey respondents say attributes supporting animal welfare, farm workers, family farms and healthy soil are most likely to garner increased consumption and price premiums.Research limitations/implicationsThe authors use a convenience sample, so generalization to larger populations is not advisable.Practical implicationsPromotion around animal welfare, farm workers, family farms and healthy soil is most likely to be effective, based on the results of this study. The survey responses are very highly correlated, suggesting that a multi-attribute eco-label may garner the most support.Social implicationsThis work can inform efforts to promote dairy farm viability, an important sector of the agricultural economy in Vermont and elsewhere in the USA.Originality/valueThis research provides the ranking of attributes which may appear on eco-labels by current consumers of dairy products in a state with an important dairy heritage and industry.
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Kamwendo, Andrew R., i Mandusha Maharaj. "The Preferences of Consumers When Selecting Clothing Detergent Products". International Review of Management and Marketing 12, nr 6 (23.11.2022): 23–36. http://dx.doi.org/10.32479/irmm.13274.
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The retailing environment has shown that consumer purchases are dependent upon the consideration and subsequent evaluation of product attributes. Consumer’s selection of products are driven by their preferences for the attributes that the products possess. The aim of this study was to investigate product attribute preferences for cross-category shopping products in Durban. The quantitative study design based on a cross-sectional descriptive survey was conducted. The study population consisted of consumers within the city of Durban. The study sampled 213 students selected from three universities in Durban (University A, B and C). Research respondents were chosen using convenience sampling. Respondents were purposely selected based on their capacity to give meaningful information relevant to the study. The Cronbach alpha test was conducted to test for reliability of the first instrument. The results indicated acceptable, consistent scoring patterns for the sections of the research instrument. The study revealed that for clothing detergent products, product form is the most important attribute followed by product effectiveness. It is important to note that significant differences were found in the respondent's preferences for product attributes in terms of the respondent's demographics. For clothing detergents, significant differences were found in terms of respondents preferences for the price, scent, size and product form of clothing detergents. Subsequently, generalised product attribute preferences were obtained. The findings of the study are limited due to the low response rate among older respondents. Future studies may benefit from investigating sub-categories. Moreover, future studies should consider other consumer segmentation methods in order to better understand and classify retail behaviour when developing modelling approaches. Retail managers may benefit from communicating more value for money for their skincare product offerings. Brands that are synonymous with longer lasting products either through offering more volume or products that require less application to achieve desired results may provide a competitive advantage.
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Chen, Arthur Cheng-Hsui, i Hsiu-Hui Wu. "How Should Green Messages Be Framed: Single or Double?" Sustainability 12, nr 10 (22.05.2020): 4257. http://dx.doi.org/10.3390/su12104257.
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Researchers and marketers have been showing more interest in the areas of green product attributes. They found that consumers usually associate low quality with green products. Little is known about how to design a green message and how to present product attributes in the advertisement. The objective of this study is to examine the different impacts of message content (single vs. double message) and message order (green message presented first vs. later) on green brand attitude in green advertisement, and its moderating effects by its central and peripheral attributes. Two 2 × 2 experimental between-subjects designs were utilized to test the hypotheses. The results of Study 1 indicate that after consumers watched the double-message advertisement, they formed a significantly more positive green brand attitude toward the product compared to watching a single-message advertisement. The product attributes demonstrated their moderating effects on the above result. The central attribute expanded the difference between the double message and single message, but the peripheral attribute diluted the double-message effect. Study 2 examined the order effect in the double-message advertisement, and we found that presenting the green message first instead of later was the most effective method to persuade consumers. However, this effect was only significant when the green attribute of the product is the central attribute. The peripheral attribute would decrease the order effect in the double-message format. Implications and recommendations for future research are provided at the end of this paper.
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Zhao, Lei, i Theodor Freiheit. "Estimating good design attributes from generalized drivers to provide early assistance to design requirements analysis". Journal of Engineering, Design and Technology 15, nr 03 (5.06.2017): 317–40. http://dx.doi.org/10.1108/jedt-06-2016-0033.
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Purpose This paper aims to examine the perceptions of good design attributes and propose a model to estimate their relative importance through fundamental drivers. Design activities must understand and meet customer and producer expectations and deliver products in a profitable manner. Requirements analysis is conducted to understand customer expectations, but in new product development, this information can be available too late in the development cycle. Moreover, customer needs are often unclear to designers at early stages of design, with customers often unable to articulate their requirements or unaware of how a new product may solve problems or create complications. Evaluating non-product-specific drivers to generalized good product design attributes can help designers estimate important factors in early requirements analysis. Design/methodology/approach Quantification of the weight designers place in their mental models of what makes up a good product is determined from linear regression modeling, providing a more concrete evaluation of inherently subjective perceptions. A survey is deployed using Mechanical TurkTM to collect perceptions of good product attributes and drivers through product case studies. Data are analyzed using a utility theory framework and importance of attributes is estimated from the importance of drivers. Findings A generalized model that estimates good design attributes from drivers is presented. This study also demonstrates that non-product-specific attribute importance can be extracted from specific product cases. An application example demonstrating the relative importance of good design attributes is given for different types of watches. Research limitations/implications The approach is intended to supplement ordinary product design and development processes, and is not intended to replace market research and concept testing activities. Model coefficient weights are dependent on the quality of the data that was collected, which has limitations. While the current study included confounding variables, introducing interactions into the model could make attribute importance prediction more accurate. Practical implications While design requirements analysis is now central to modern design practice, these estimates can be available too late in the development cycle, especially when customers have no experience with the product type. The developed model quantifies design attributes that consumers, manufacturers and society as a whole use to distinguish if a product will be considered well designed. Product designers can better focus their development resources toward good design attributes based on guidance generated from generalized drivers. Originality/value Historically, requirements analysis is undertaken specific to the product being designed. This paper provides a model to give designers early guidance in a non-product-specific framework. The framework also considers good design attributes as holistic, including societal and producer concerns. Although all of the proposed good design attributes can be associated with a well-engineered product, it is unnecessary to design a product that performs exceptionally on every attribute. This model provides identification of the handful of attributes that can make the most significant difference for design success.
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Wang, Chao, Yang Yang, Yan Yan Xu, Pin Jia Zou i Ming Chao He. "Research on Product Harm Crisis Attributes Influence on Horizontal Spillover Effect – The Moderating Effects of Product Similarity and Corporate Reputation". Advanced Materials Research 798-799 (wrzesień 2013): 851–55. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.851.
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Product harm crisis will not only reduce the sales of defective products, may also form a spillover effect. The spillover effect is a frontier of product crisis harm. From the perspective of product harm crisis attribute, this paper studies the effect of product harm crisis attributes on horizontal spillover effects and differences, and explores the effect of corporate reputation in the process of horizontal spillover. Through the experimental study, the effects of product harm crisis attributes on horizontal spillover effects are explored. It is found that harmfulness, responsibility, no virtue significantly affect the horizontal spillover effects. Breach of contract and frequent on horizontal spillover effects did not affect.
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Heiman, Amir. "The effect of information regarding multi-attributes on consumers' choices of GM products". Environment and Development Economics 19, nr 6 (9.06.2014): 769–85. http://dx.doi.org/10.1017/s1355770x14000412.
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AbstractPrevious research has found that presenting consumers with information regarding multi-attributes of a product tends to reduce the product's overall evaluation relative to a situation wherein only one attribute is presented. We find that the same phenomenon also holds for consumers' perceptions regarding attributes associated with genetically modified (GM) products. When given information on health (nutrients) and water use of certain crops, consumers reduce their quality perceptions compared to the situation wherein they are given only health or only water use information. In addition to replicating the findings on this phenomenon in another product category – that of GM products – we extend the theory by showing that multi-attribute information results in lower perceptions of attributes in addition to deflated total evaluation. This finding provides another explanation of consumers' resistance to GM products beyond risk and negative predisposition. Our findings can be used to guide policy makers in designing educational campaigns.
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Torquati, Biancamaria, Tiziano Tempesta, Daniel Vecchiato i Sonia Venanzi. "Tasty or Sustainable? The Effect of Product Sensory Experience on a Sustainable New Food Product: An Application of Discrete Choice Experiments on Chianina Tinned Beef". Sustainability 10, nr 8 (7.08.2018): 2795. http://dx.doi.org/10.3390/su10082795.
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This study aims to contribute to the existing literature by verifying whether the degree of liking of a new food product influences people’s preferences and willingness to pay from a discrete choice experiment when dealing with sustainable food products. To this purpose, we considered the case study of the introduction into the Italian market of a new food product: tinned Chianina meat. Among the attributes considered for this new product, two in particular were related to sustainability: organic breeding and the preservation of a traditional rural landscape. Half of the respondents underwent a sensory test before taking part in the hypothetical market (discrete choice experiment), while the remaining were administered the tests in reverse order. Tasting the product before the discrete choice experiment did not produce different willingness to pay (WTP) parameters as estimated by a taste factor interaction. However, separating the respondents into those who liked or disliked the product in the tasting condition revealed differences in willingness to pay results. The preferences are different for more than 50% of the attributes considered, and the magnitude of this difference is quite relevant. The WTP for one well known and certified sustainability related attribute—organic breeding—was not affected by the liking, while, for the other—the preservation of a traditional rural landscape—the effect of liking decreases the WTP. As a consequence, we suggest that tasting and liking studies should be routinely coupled with discrete choice studies when analyzing the introduction of new food products, especially when considering sustainable attributes in the experimental design. In the case of organic products where the expectations about taste are higher, neglecting to consider their sensory perception, along with the other discrete choice experiment attributes, could seriously undermine their long lasting success on the market.
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Ganantrya, Pandila Diahtaradipa, Amna Hartiati i Cokorda Anom Bayu Sadyasmara. "STRATEGI PENINGKATAN KUALITAS PRODUK AYAM GORENG RUMAH MAKAN AYAM GORENG ASLI PRAMBANAN RENON, DENPASAR". JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, nr 1 (2.04.2019): 21. http://dx.doi.org/10.24843/jrma.2019.v07.i01.p03.
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Consumer satisfaction in a restaurant can be improved through good product quality in accordance with the wishes and needs of consumers. Improving product quality is an important problem for a restaurant because it is beneficial for restaurants and consumers. The purpose of this study are: (1) to know the attributes of fried chicken that are considered important by consumers in the original Prambanan fried chicken restaurant, (2) to measure the level of importance of the quality of fried chicken products, (3) to measure the level of consumer satisfaction with the quality of fried chicken products and (4) knowing the strategy to improve the quality of fried chicken products. This study uses the Quality Function Deployment (QFD) method. The results of this study indicate that there are 11 attributes of product quality that are considered important by consumers with very important criteria. The biggest value of consumer interest is the attribute of fried chicken taste of 3.78. On the value of consumer satisfaction attributes of fried chicken chili variants have the smallest value of 3.08 with the highest IR of 1.30 need to provide and improve the quality of the product on the attributes of the fried chicken chili sauce.
Keywords: fried chicken, product quality, customer satisfaction, quality function deployment (QFD)
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Dolgopolova, Irina, Bingqing Li, Helena Pirhonen i Jutta Roosen. "The effect of attribute framing on consumers’ attitudes and intentions toward food: A Meta-analysis". Bio-based and Applied Economics 10, nr 4 (31.03.2022): 253–64. http://dx.doi.org/10.36253/bae-11511.
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This paper analyzes the existing literature on the effect of attribute framing on consumers’ attitudes and intentions with regard to food products. Attribute framing includes a broader interpretation of gains and losses when a product attribute is presented in a dichotomous way, such as fat vs. lean or harm vs. benefit. Meta-analysis results for the whole sample indicate that product attributes framed as gains have a higher effect on attitudes and intentions than product attributes framed as losses. Grouping studies by outcome variables, the meta-analysis demonstrates a larger effect size for studies that assess consumer attitude while for studies dealing with consumer intention, the effect size is close to zero and insignificant. We observe from the meta-regression results that the gain frame, the use of interaction terms, a specific product, and a student sample significantly influence consumers’ attitudes and intentions.
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Wedowati, Endang Retno, Moses Laksono Singgih i I. Ketut Gunarta. "Determination of Modules in Pleasurable Design to Fulfil Customer Requirements and Provide a Customized Product in the Food Industry". Designs 4, nr 1 (1.03.2020): 7. http://dx.doi.org/10.3390/designs4010007.
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Customers’ needs and wants with regard to dairy products are increasingly diverse, and companies must be able to produce a variety of products. This study aimed to obtain alternative product configurations in accordance with customer requirements and to determine the types of modules required to realize the product by synergizing conjoint analysis and the decision-making trial and evaluation laboratory (DEMATEL) method. The product configuration was based on pleasurable design consisting of three aspects, namely functionality, usability, and pleasure. Pleasurable design was chosen because it involves the human in the product design as a product user so that the product design is in accordance with customer expectations. The research used the survey method with consumers of ice cream. Descriptive analysis was used to describe the product attributes desired by consumers. Orthogonal design was used to construct alternative product configurations, while the product configuration rank was determined using conjoint analysis. Based on the results of the research, the selected attributes for the functionality aspects were taste and texture, the selected attributes for the usability aspects were shape and packaging materials, and the selected attributes for the pleasure aspects were health benefits and appearance. The orthogonal design results led to 25 alternative product configurations, followed by determination of the ranking of alternative product configurations. Then the DEMATEL method was applied to analyse the relationship between the product configuration attributes to determine the types of modules that must be provided.
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Dubihlela, Job, i Tandiswa Ngxukumeshe. "Eco-friendly Retail Product Attributes, Customer Attributes and the Repurchase Intentions of South African Consumers". International Business & Economics Research Journal (IBER) 15, nr 4 (30.06.2016): 163–74. http://dx.doi.org/10.19030/iber.v15i4.9754.
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Purpose –Consumers are becoming progressively aware of the significance of eco-friendly activities, and their environmental consciousness drives them to consume eco-friendly products and services more, and prefer to support organisations that favor conservational practices. Increased environmental impacts bring a rise in concerns locally and globally, on sustainability issues aimed at reducing non-conservative consumption patterns. Retail organisations are increasingly developing and marketing eco-friendly retail products to promote sustainable, eco-friendly consumption patterns. The purpose of this paper is to examine the relationships between eco-friendly retail product attributes and South African consumers’ eco-friendly product repurchase intentions.Design/methodology/approach – A survey approach was employed involving 241 consumers in Southern Gauteng. Confirmatory factor analysis and structural equation analysis were conducted respectively to test the reliability and validity of the scales as well as the proposed hypotheses.Research findings– Retail product consumers’ response to the attributes of eco-friendly products is still important in predicting their eco-friendly product repurchase intentions. South African consumers’ eco-friendly attributes moderate their environmental sensitivity, hence their repurchase intentions.Practical implications – It is not enough to retailers and wholesalers to promote sustainable and recyclable packaging materials. They must also improve eco-friendly product-related attributes to satisfy consumer needs better, and should be cautious in the direct and moderating effect of eco-friendly customer-related attributes in devising marketing plans to promote eco-friendly products.Originality/value – The paper contributes to research by advancing understanding of how consumers make their repurchase intentions of eco-friendly retail products, providing retailers with managerial insights. The paper also presents limitations and directions for future research.
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Cox, Linda J., i Charmaine Gallagher. "Conjoint Valuation of Product Attributes". Journal of Applied Aquaculture 4, nr 4 (27.03.1995): 1–16. http://dx.doi.org/10.1300/j028v04n04_01.
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Zhao, Meng, Chen-xi Zhang, Yi-qi Hu, Ze-shu Xu i Hao Liu. "MODELLING CONSUMER SATISFACTION BASED ON ONLINE REVIEWS USING THE IMPROVED KANO MODEL FROM THE PERSPECTIVE OF RISK ATTITUDE AND ASPIRATION". Technological and Economic Development of Economy 27, nr 3 (13.04.2021): 550–82. http://dx.doi.org/10.3846/tede.2021.14223.
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With the development of e-commerce, an increasing number of online reviews can serve as a promising data source for enterprises to improve online products. This paper proposes a method for modelling consumer satisfaction based on online reviews using the improved Kano model from the perspective of risk attitude and aspiration. Firstly, the attributes concerned by consumers are extracted from online reviews, and sentiment analysis of the extracted attributes is carried out using Standford CoreNLP. Secondly, to identify the types of product attributes, an improved Kano model is proposed based on the effects of product attributes on consumer total utility. On this basis, different attribute types are illustrated from the perspective of risk attitude. Then, the consumer aspirations are mined based on the risk attitudes of different attributes and the attribute impact on consumer satisfaction. According to the risk attitudes and aspirations of different attributes, the quantified satisfaction functions are constructed to provide more objective and accurate improvement suggestions. Finally, the proposed method is applied to the hotel service improvement to illustrate the effectiveness.
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Miljkovic, Dragan, Jian Gong i Linda Lehrke. "The Effects of Trivial Attributes on Choice of Food Products". Agricultural and Resource Economics Review 38, nr 2 (październik 2009): 142–52. http://dx.doi.org/10.1017/s1068280500003166.
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Trivial or irrelevant attributes are defined as attributes that do not create a meaningful difference in a brand's performance. The objective of this paper is to determine if and how trivial attributes affect consumers in their choice of variety/brands of food products including frozen green beans, orange juice, canola oil, and frosted strawberry toaster pastries. Sixty subjects participated in the experiment. Subjects understood that trivial attributes are less important than substantive attributes. Substantive (important) quality attributes and economic variables affecting choice were all perceived equal across brands by the subjects in the experiment. Two critical driving forces in determining the presence and direction of the effect of a trivial attribute on the consumer choice are the size of the choice set and the type of trivial attribute, i.e., product versus promotional attribute.
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Sad, Raden Irwan, i Iswandi Sukartaatmadja. "Pengaruh Atribut Produk Herbal Terhadap Kepuasan Pelanggan". Jurnal Ilmiah Manajemen Kesatuan 1, nr 3 (24.12.2013): 255–62. http://dx.doi.org/10.37641/jimkes.v1i3.274.
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Given the company's product attributes can know how much the level of customer satisfaction the company's products. To that end, the company has its own unique way and in a typical product attributes that customers will feel satisfied when buying products. Marketing activities can be done by improving and providing innovation to the product will be in production. Where products are manufactured must have a good product attributes in accordance with customer expectations, and creating customer satisfaction. This study aims to know the attributes of Herbal Products manufactured by Raudhoh. To find out the customer satisfaction in taking Herbal Products from Raudhoh. To determine the effect of product attributes on customer satisfaction Herbal Products Brand Raudhoh Raudhoh on international companies. The results showed the customer satisfaction of international raudhoh herbal products is 9.781. The calculated value of the correlation coefficient of 0.676 is obtained which means that there is a significant relationship with the closeness of the relationship strong and positive relationship between product attributes to customer satisfaction. the results obtained from the coefficient of determination 0.457, which means that the community has a contribution of 45.7% in creating customer satisfaction, and the rest is influenced by other factors
Keywords: product attributes, customer satisfaction
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Parahita, Ardelia Shofa, i Sri Marwanti. "Analisis Pengaruh Brand Image, Product Attribute, Service Quality, dan Perceived Value Terhadap Repurchase Intention Produk Getuk Eco, Dimediasi Oleh Customer Satisfaction". Journal of Cooperative, Small and Medium Enterprise Development 1, nr 1 (8.10.2022): 39. http://dx.doi.org/10.20961/cosmed.v1i1.65937.
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<p><em>This study aims to determine the effect of brand image, product attributes, service quality, and perceived value on the repurchase intention of Getuk Tri Warna Eco products, mediated by Customer Satisfaction. The primary research method used in this research is descriptive quantitative. Intentionally the cities of Magelang, Yogyakarta, Semarang, Solo, and Klaten were determined as the research locations. The research sample was taken using the purposive sampling method with a total sample of 145 respondents. SEM AMOS analyzed data in this study. The results indicate that: a) brand image, product attributes, perceived value, and customer satisfaction have a significant effect on repurchase intention, b) brand image and product attribute have a significant effect on customer satisfaction, product attributes, benefit values, and satisfaction consumers have a significant effect on repurchase intentions, c) service quality and perceived value do not affect consumer satisfaction. Meanwhile, service quality does not affect repurchase intention. d) customer satisfaction also serves as a partial mediating variable between brand image variables, product attributes, and perceived value on repurchase intentions.</em></p>
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Sharma, Aasha, i Cyril Foropon. "Green product attributes and green purchase behavior". Management Decision 57, nr 4 (18.04.2019): 1018–42. http://dx.doi.org/10.1108/md-10-2018-1092.
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PurposeNowadays, understanding green consumers has become very critical given its implications for marketers to understand and communicate green purchase patterns on the one hand, and to design and strategize both product offerings and customer services on the other hand. The purpose of this paper is to examine the interaction effect of product attributes on the degree of environment concern, the intention of green purchase and a series of green purchase proposed patterns. This paper is built on the theory of planned behavior, and expands it by replacing subjective norms and perceived behavioral control with respectively environmental knowledge and perceived consumer effectiveness, and also by extending purchase behavior to three types of purchase patterns, namely, unconditional purchase, conditional purchase and accidental purchase.Design/methodology/approachThe interaction effect is analyzed through ANOVA, whereas path analysis is used to understand path strengths of proposed model, which is assessed through standardized regression weights and significance throughp-value.FindingsOverall, this study reveals the importance of product attributes in the decision-making process of green purchasers.Research limitations/implicationsThis study deals with environmental behavior in general, and further research with a focus on specific behaviors is needed in this field investigating the rise of green consumption.Practical implicationsProduct attributes play a role in the decision making of consumers willing to buy green products, and both communication and promotion of green products should integrate product attributes accordingly.Originality/valueWorldwide, consumers are buying more and more green products, and this study leads to a better understanding of the decision-making process of consumers’ green products.
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Maehle, Natalia, Nina Iversen, Leif Hem i Cele Otnes. "Exploring consumer preferences for hedonic and utilitarian food attributes". British Food Journal 117, nr 12 (7.12.2015): 3039–63. http://dx.doi.org/10.1108/bfj-04-2015-0148.
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Purpose – The purpose of this paper is to identify the relative importance of four main attributes of food products for consumer’s choice. These are price, taste, environmental friendliness and healthfulness, tested across hedonic and utilitarian food products (milk and ice-cream). The weighting of attributes involved in food choices is a complex phenomenon, as consumers must consider contradictory requirements when making their choices. Consumers’ decision-making processes might also be influenced by food category. Some food products are mostly consumed for pleasure, whereas others are consumed because of their nutritional value. Design/methodology/approach – The study employs a choice-based conjoint technique, which addresses how consumers make trade-offs across a set of product attributes. Findings – The results indicate that price and taste attributes are rated as the most important for both hedonic and utilitarian food products. However, when the authors group consumers according to their product preferences, the relative importance of product attributes changes. Specifically, the importance of environmental friendliness and healthfulness is much higher among the health-conscious and environmentally conscious segments than for other segments. Originality/value – To the knowledge, this is the first study comparing the importance of this combination of product attributes (price, taste, calorie content and eco-label) across hedonic and utilitarian foods in a choice-based conjoint setting. Moreover, a new way of grouping consumers according to their ethical-value profiles enables the authors to create a psychographic description of these segments, and to relate it to their food attribute preferences.
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McCoy, A. P., Y. H. Ahn i A. R. Pearce. "TOWARDS ESTABLISHING DIFFUSION BARRIERS FOR INNOVATIVE GREEN BUILDING PRODUCTS: A SURVEY OF SIPS BUILDERS". Journal of Green Building 7, nr 2 (kwiecień 2012): 153–76. http://dx.doi.org/10.3992/jgb.7.2.153.
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The aim of this paper is to propose and demonstrate an approach for exploring diffusion barriers specific to innovative green building products. Innovative green building products aim at reducing environmental impacts during a product's entire life-cycle, helping mitigate the substantial environmental degradation caused by current construction patterns. Few studies establish attributes that differentiate such products within the construction market, a key facet to increasing adoption. For key stakeholders, product attributes can affect the rate of adoption and the nature of use. Toward that end, this work: 1) Collects attributes common to all innovative building products through literature review in residential construction innovation, diffusion and adoption attributes, and green products; 2) utilizes a survey of certified green home builders as a sample population and Structural Insulated Panels as a “control” product to identify which product attributes specifically influence the use of green building products; and 3) Evaluates the relative influence of attributes on product adoption during initial trial of the product and for continued use of the product. Identifying attributes of green building products that influence adoption could enhance product development through reducing barriers to diffusion and commercialization across the residential construction industry. This work focuses on one specific product, Structural Insulated Panel systems (SIPS), from the standpoint of a population of green builders. As such, it attempts to serve as a scalable basis for future research.
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Agustina, Yohana, Jangkung Handoyo Mulyo, Lestari Rahayu Waluyati i M. Zul Mazwan. "Consumer Preferences toward Goat Milk". Agriecobis : Journal of Agricultural Socioeconomics and Business 4, nr 2 (29.10.2021): 100–109. http://dx.doi.org/10.22219/agriecobis.v4i2.15922.
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The high level of business competition in this current globalization requires companies to produce quality products. Among the efforts of product improvement is through understanding consumer preferences. This study aims to identify consumer preferences of several attribute combinations of goat milk branded Bumiku Hijau, Yogyakarta. Conjoint analysis with pairwise-comparison was employed in this study. The combination of attributes analyzed were price, flavor variant, types of milk, and packaging. Results showed that the best combination results were obtained on stimuli number 13 with a total usability value of 3.709, which was 0.356 on the product price. The chocolate flavor variant attributes to the largest total usability value of 0.166. Based on the type of milk, the total usability value of powdered milk (skim) is 0.073, and the highest usability value was obtained through carton packaging (200gr) of 0.077. Consumers favored powdered goat milk products with new flavor variants that suit teenagers and adults. They also want 100 gr product packaging as it is easier to measure and consume.
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Ren, Shi Wei, Yan Jiao Zhang, Meng Chi Huang i Li Ping Ma. "Quantitative Analysis on Green Product Index of Sanitary Wares". Materials Science Forum 993 (maj 2020): 1518–26. http://dx.doi.org/10.4028/www.scientific.net/msf.993.1518.
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Rapid economic growth is often accompanied by ecological environment problems arising from resource and energy development, industrial production, etc. Consumers are increasingly concerned about environmental problems in consumer markets and prefer to buy "green" products. How consumers identify "green" products and how the country guides in choosing such products have become issues of great concern in the building materials industry. In this paper, the author has built the preliminary quantized model of green product index for sanitary wares by analyzing the green product index of sanitary wares and defining the green attributes of sanitary wares from such four aspects as consume attribute, resource attribute, energy attribute and environmental attribute.
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Mega Wijaya, Petra Surya, i Debora S. Suradal. "Pengaruh Atribut Produlq Atribut Layanan, dan Atribut PembeHan terhadap Kepuasan Konsumen BEE'S F'amily Resto di Galeria MaIl Yoryakarta". Jurnal Riset Manajemen dan Bisnis 4, nr 2 (1.12.2009): 89. http://dx.doi.org/10.21460/jrmb.2009.42.214.
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Todcy, companies arc trying to do their best to satisfy crtstoners with their services and pro&rcts. They do vaious endcavors for the sa.ks of the astomer. Arnang these are improving tlrc qmlity of services, products, and axtomer relations. According to empirical research, there are three variables that shqe the customers' satisfactioA these are products attributes, services attributes and Trurchase attrib*es. Starting from the empirical .ftndW, this research ailned at uamining whether prodrct attributes, service attributes, and purchase attrihrtes influenced the anstomer satisfaction. The research data was takcn from the anstomers of Bee's Family Resto at Galeria Mall, Yognkarta. One hundred customers were selected randomly to respond to some prepared qtestiotts in order to answer the research objectiws. This research wed Double Linear Regression to analyze the data collected. The research result shmved that product attributes and purchase attributes hod a signifrcant inJluence on the c'nstometrs' satisfaction whereasthere was no significant influence between services attributes variable and cttstotners' I atisfaction.Keywords: Product Attributes, Sentices Attributes, Purchase Attributes,Customers' Satisfaction, Double Linear Regression, and Bee'sFamily Resto
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Han, C. Min. "Country Image: Halo or Summary Construct?" Journal of Marketing Research 26, nr 2 (maj 1989): 222–29. http://dx.doi.org/10.1177/002224378902600208.
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The author examines the role of country image in consumer evaluations of television sets and automobiles. Specifically, two alternative causal models are developed and tested: (1) the halo model hypothesizing that country image serves as a halo in product evaluation and (2) the summary construct model hypothesizing that country image functions as a summary construct. The test results indicate that when consumers are not familiar with a country's products, country image may serve as a halo from which consumers infer a brand's product attributes and which affects their attitude toward the brand indirectly through product attribute rating. In contrast, as consumers become familiar with a country's products, country image may become a construct that summarizes consumers’ beliefs about product attributes and directly affects their attitude toward the brand.
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Devika Inten A, I. G. A., Amna Hartiati i Cokorda Anom Bayu Sadyasmara. "ANALISIS PENGARUH KUALITAS PRODUK DAN PELAYANAN TERDAHAP KEPUASAN KONSUMEN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS DI TWISSTERDOG DENPASAR". JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, nr 3 (3.09.2018): 259. http://dx.doi.org/10.24843/jrma.2018.v06.i03.p09.
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This study aims to determine the attributes that are considered important by consumers to achieve customer satisfaction, determine the level of performance in Twissterdog, know the level of satisfaction or level of consumer suitability of products and services in Twissterdog, and determine the attributes that need to get priority from the company to achievement of customer satisfaction. This research was conducted in Twissterdog with the sample used was 97 respondents by using purposive and accidental sampling method. Data obtained from the questionnaire distribution were analyzed by Importance Performance Analysis method. The result of research shows that attribute with highest level of customer satisfaction on product quality is clarity of name and logo of company with satisfaction level 222%, attribute with lowest satisfaction level is price match with consumer interest, food presentation and price match with product quality with satisfaction level equal to 80.84%. Attributes with the highest level of customer satisfaction on the quality of service is the hospitality of the waiter and the courtesy of the waiter with a satisfaction level of 218%. Attribute with the lowest level of customer satisfaction on the quality of service is the convenience of café with a satisfaction level of 43%. Attributes that should be prioritized on product quality are price conformity with consumer interest, food presentation and price conformity with product quality. The attributes that must be prioritized on the quality of service is the ease of reaching the location, the cleanliness of the cafe, the availability of parking facilities and the convenience of the cafe.
Keywords : Customer satisfaction, Importance Performance Analysis, Twissterdog.
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Kim, R. " Determinants of brand equity for credence goods: Consumers’ preference for country origin, perceived value and food safety". Agricultural Economics (Zemědělská ekonomika) 58, No. 7 (23.07.2012): 299–307. http://dx.doi.org/10.17221/45/2012-agricecon.
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Food safety is an important credence attribute that is increasingly being emphasized by the food industry, regulatory bodies and the consumers around the world. Consumers cannot predict ex ante performance of the product based on the credence attributes due to information asymmetry, and they need a signal that they can trust in purchasing a food product with high credence attributes. Consumers are likely to use a brand name as a surrogate of the quality and the safety guarantee in purchasing food products with credence attributes. An effective brand management appears to be a major prerequisite for the creation of superior customer value (i.e. brand equity) and successful positioning of credence goods. This study empirically validates four determinant conceptualization of brand equity for credence goods by utilizing the Latent Variable Structural Equation Modeling (LVSE). Findings support the four factor model of brand equity for credence goods. The main objective of this study is to illustrate how consumers place value on major product cues in making purchasing decision of credence products. The findings show that brand loyalty and attribute based components (i.e. perceived value) appears to have the dominant role in determining a brand’s equity.
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Alfiana, Fitria, Amna Hartiati i I. Wayan Gede Sedana Yoga. "Identifikasi Prioritas Perbaikan pada Kualitas Produk Es Kopi Susu di Kovfee-Bali dengan Metode Quality Function Deployment (QFD)". JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, nr 4 (26.12.2020): 502. http://dx.doi.org/10.24843/jrma.2020.v08.i04.p03.
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The increasing competition of coffee shop makes entrepreneurs keep on improving the quality of their product in order to satisfy the consumers’ desire and need. One of the coffee shops in Denpasar named Kovfee with its flagship product that is milk coffee has not yet measured the consumer satisfaction with their iced milk coffee products. This study discusses the product attributes that are considered important by consumers, measures the level of consumer interest in the quality of coffee products, as well as the level of consumer satisfaction with the quality of milk coffee products in Kovfee coffee shop. The method used is the Quality Function Dep loyment (QFD) method. The research data were obtained from 91 survey respondents. The results of the questionnaire validity test of interest and satisfaction showed that there are 7 products attributes which are considered as important by consumers. The results of the reliability test calculations from the questionnaire of interests (0.715) and satisfaction (0.688) can be considered reliable. The highest value of the consumer interest is the taste attribute (3.92) which showed that the taste attribute is the most important need and desire for consumers. The lowest value of the customer satisfaction is the aftertaste attribute (2.76) with the highest IR (1.45) that indicates Kovfee coffee shop needs to provide and improve product quality in the aftertaste attribute.
Keywords: iced milk coffee, product quality, customer satisfaction, quality function deployment (QFD)
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Sun, Jin, Jingran Sun i Xinrong Yao. "Effect of perceived product innovativeness on consumers' product attribute preferences: The mediating role of self-efficacy". Social Behavior and Personality: an international journal 49, nr 12 (1.12.2021): 1–9. http://dx.doi.org/10.2224/sbp.10883.
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On the basis of the structural alignment model, we conducted two experiments to examine the effect of consumers' perceived product innovativeness on their product attribute preferences, and to test the mediating role of self-efficacy. Data were obtained from 263 participants, and the results showed that consumers paid more attention to alignable (vs. nonalignable) attributes when purchasing new products with low (vs. high) perceived innovativeness. Our results enrich previous findings on product innovativeness and the structural alignment model, and provide practical suggestions for enterprises to develop effective marketing strategies for new products.
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Robustin, Tri Palupi. "Implementasi Strategi Augmented Product Dan Atribut Produk Sepeda Motor Merek Honda Dalam Menciptakan Kepuasan Konsumen". JURNAL MANAJEMEN DAN BISNIS INDONESIA 7, nr 2 (29.12.2021): 121–31. http://dx.doi.org/10.32528/jmbi.v7i2.5022.
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This study aims to determine the influence of retail service quality: (1) Whether augmented products affect consumer satisfaction; (2) Do product attributes affect consumer satisfaction; (3) Do augmented products and product attributes simultaneously affect consumer satisfaction. The research population is consumers who buy Honda brand motorcycles domiciled in Puger Subdistrict, with a sample number of 60 respondents. Data analysis techniques use multiple regression analysis with SPSS version 17 programs. The results showed that: (1)There is an influence of augmented products on consumer satisfaction. The results of this study mean that the better augmented products provided by Honda brand motorcycles, it will increase consumer satisfaction; (2) There is an influence of product attributes on customer satisfaction. The results of this study mean that the better product attributes consisting of quality, features, style and design provided by Honda brand motorcycles, it will increase consumer satisfaction; (3) There is a simultaneous influence of augmented products and product attributes on consumer satisfaction.
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ICHIKAWA, Yuichiro, Fumiaki SAITOH i Syohei ISHIZU. "Proposal of the Product Design by Considering the Interactions among Product-attributes and Customer-attributes". Transactions of Japan Society of Kansei Engineering 14, nr 4 (2015): 529–39. http://dx.doi.org/10.5057/jjske.tjske-d-15-00019.
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Clarkson, Claudia, Miranda Mirosa i John Birch. "Consumer acceptance of insects and ideal product attributes". British Food Journal 120, nr 12 (3.12.2018): 2898–911. http://dx.doi.org/10.1108/bfj-11-2017-0645.
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PurposeInsects can be sustainably produced and are nutrient rich. However, adoption of insects in western culture, including New Zealand (NZ) is slow. The purpose of this paper is to explore consumer attitudes, drivers and barriers towards entomophagy and uncover consumer expectations surrounding what their ideal insect product attributes are.Design/methodology/approachIn total, 32 participants took part in three product design workshops. This involved two sections. First, focus groups discussion took place surrounding consumer acceptance. Second, following adapted consumer idealised design, groups of three or four designed their ideal liquid and solid product incorporating extracted insect protein. Designs included the ideal product, place, price and promotional attributes.FindingsParticipants were both disgusted and intrigued about entomophagy, with common barriers including; culture, food neophobia, disgust sensitivity, lack of necessity and knowledge. Motivational drivers were novelty, health, sustainability and/or nutrition. Most of the liquid and solid food products were designed as a premium priced sweet snack, drink or breakfast option, as opposed to a meat substitute. The convenience, health and sustainability benefits of certain products were promoted towards health and fitness oriented consumers. Whereas, other designs promoted the novelty of insects to kids or the general population, in order to introduce the idea of entomophagy to consumers.Originality/valueThe study is the first attempt at uncovering what insect products NZ consumers are accepting of; therefore, contributing to both limited research and product development opportunities for industry.
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Min, Byung-Kwon, i Yong-Gil Jung. "Consumer's Product Evaluation on the Experiential Attributes & Functional Attributes". Journal of the Korea Contents Association 9, nr 5 (28.05.2009): 230–40. http://dx.doi.org/10.5392/jkca.2009.9.5.230.
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