Consumer Preferences For New Restaurant Concepts
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Consumer Preferences For New Restaurant Concepts
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Author :
language : en
Publisher:
Release Date : 1985
Consumer Preferences For New Restaurant Concepts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Consumer behavior categories.
Consumer Preferences For New Restaurant Concepts
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Author :
language : en
Publisher:
Release Date : 1985
Consumer Preferences For New Restaurant Concepts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Food habits categories.
Culinary Taste
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Author : Donald Sloan
language : en
Publisher: Routledge
Release Date : 2012-05-04
Culinary Taste written by Donald Sloan and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-04 with Business & Economics categories.
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
Consumers Preference Between Fast Food Restaurant And Casual Dining Restaurant
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Author : Faridah Ahmad
language : en
Publisher:
Release Date : 2013
Consumers Preference Between Fast Food Restaurant And Casual Dining Restaurant written by Faridah Ahmad and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with categories.
Statistical Reference Index
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Author :
language : en
Publisher:
Release Date : 1985
Statistical Reference Index written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Statistics categories.
Determinants Of Consumer Preferences In Fast Food Restaurants An Application Of The Dineserv Model
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Author : Mirza Shoaib
language : en
Publisher: Grin Publishing
Release Date : 2016-11-30
Determinants Of Consumer Preferences In Fast Food Restaurants An Application Of The Dineserv Model written by Mirza Shoaib and has been published by Grin Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-30 with categories.
Master's Thesis from the year 2016 in the subject Sociology - Consumption and Advertising, Iqra University, course: Marketing, language: English, abstract: The purpose of this research is to investigate the consumer preferences for the fast food restaurants by using modified DINESERV. The research is done in Karachi to target those who visit fast food restaurants. The variables used for this research are; consumer preference as a dependent variable and independent variables are DINESERV (Tangible, Reliability, Responsiveness, Assurance and Empathy) and Price. Sample data were conveniently collected from different fast food restaurants. Out of 330 respondents, 24 were outliers and 306 sample size is considered data from respondents. Factor analysis and multiple regression technique are used to achieve the objective. Results show that DINESERV subset Tangible, Reliability, Responsiveness and Price are the most significant variables among all.
Consumer Behavior In The Lebanese Restaurant Industry
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Author : Elias Kallas
language : en
Publisher:
Release Date : 2012
Consumer Behavior In The Lebanese Restaurant Industry written by Elias Kallas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Consumer behavior categories.
The objective of this study is to determine the major factors influencing consumer behavior in the Lebanese restaurant sector while also examining the application of certain tools used in sensory marketing such as music, scents and colors. Sensory marketing is a a new trend gaining great attention in the marketing field, it uses various toold to tackle consumers five senses thus influencing their behavior and perception of a brand. The goal is to achieve brand awareness, differentiation and loyalty. To achieve the research objectives a quantitative research was prepared. A questionnaire was administrated by email to a large sample of 400 people and the data was managed using the statistical package for social sciences "SPSS". The study showed strong relationships between age, income and factors influencing consumers choice for a restaurant, as well as restaurant types. Moreover, respondents showed strong perception to factors used in sensory marketing techniques and their influence on their decision making process was noticeable. This research is the first in tackling consumers behavior in the Lebanese restaurant industry while taking into consideration the concept of sensory marketing. It will bring great benefit to marketeers in this sector by giving them an insight to their customers minds and by introducing a new marketing concept that could help them achieve brand awareness and differentiation.
Nutritionally Focused Drive Thru Menus And The Impact On Consumer Preferences
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Author : Meschelle M. Davis
language : en
Publisher:
Release Date : 2012
Nutritionally Focused Drive Thru Menus And The Impact On Consumer Preferences written by Meschelle M. Davis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Convenience foods categories.
More than one-third of the U.S. citizens (over 70 million people) and 16% of children are classified as obese and are at risk of many diseases including heart disease. Research indicates that 65% of Americans over the age of twenty years old are considered overweight. To address this public health issue, the U.S. Food & Drug Administration has proposed new nutritional guidelines for restaurant menus. Thus, the current study investigated the preferences of quick service restaurant (QSR) industry consumers with reference to the newly proposed U.S. Food and Drug Administration regulations. This study includes development and redesigning of drive thru menus to comply with the FDA guidelines. A 3x2 factorial design experiment was conducted using real drive thru menus from three major national restaurant chains. The control group consisted of normal drive thru menus obtained from national restaurant chains, and the experimental group was comprised of two sets of pre-tested experimental menus complying with the FDA guidelines. The first set of experimental menus includes presentation of calorie information for all menu items offered. The second set of experimental menus includes color coded calorie specific menu categories (low, regular and high). A set of research hypotheses were developed and data was collected from heavy users of QSR units using Qualtrics software. The collected data were analyzed using SPSS. The obtained results indicated that the QSR menus designed to comply with the FDA's guidelines do not result in loss of revenues as commonly feared by the restaurant industry. But interestingly the second set of experiment menus with color coded nutritional categories (low, regular, high) have led to increased consumer patronage and consumers' willingness to pay. In addition, color coded nutritional menus were preferred over FDA suggested menus designs. The results from the current study are of significant importance to the QSR industry as they strive to comply with the new nutrition guidelines of FDA for drive thru menus.
A Study Of Consumer Preferences For Restaurant Attributes Related To Local Using Conjoint And Cluster Analysis
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Author : Kassi M. Laney
language : en
Publisher:
Release Date : 2009
A Study Of Consumer Preferences For Restaurant Attributes Related To Local Using Conjoint And Cluster Analysis written by Kassi M. Laney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Consumers' preferences categories.
Consumer Preferences For Ethnic Foods In Restaurants
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Author :
language : en
Publisher:
Release Date : 1984
Consumer Preferences For Ethnic Foods In Restaurants written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with categories.