scholarly journals Consumer Perception of the Quality of Lamb and Lamb Confit

Foods ◽  
2018 ◽  
Vol 7 (5) ◽  
pp. 80 ◽  
Author(s):  
Guillermo Ripoll ◽  
Margalida Joy ◽  
Begoña Panea
Keyword(s):  
Consumer Perception

scholarly journals Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

2021 ◽  
Vol 8 ◽  
Author(s):  
Malik Orou Seko ◽  
Walter Ossebi ◽  
Nibangue Laré ◽  
Bassirou Bonfoh
Keyword(s):  
Latent Variables ◽  
Nutritional Quality ◽  
Structural Equation ◽  
Small Ruminants ◽  
Consumer Perception ◽  
Health Concern ◽  
Human Consumption ◽  
Quality And Safety ◽  
Potential Health

Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

The Evaluation of the Service and Its Impact on Brand Value

2021 ◽  
pp. 175-195
Author(s):  
Danny C. Barbery-Montoya ◽  
Carlos Bautista-Nuques ◽  
Jeaneth P. Wiesner-Mora
Keyword(s):  
English Language ◽  
Language Teaching ◽  
English Language Teaching ◽  
Consumer Perception ◽  
Quality Of Services ◽  
Brand Value ◽  
Initial Model ◽  
High Importance ◽  
Service Companies

For service companies, one of the most difficult challenges to measure is brand value, considering the subjectivity of the service, given by consumer perception. In this way, the objective of this chapter is to know the elements that provide value to the service company's brand. To carry out the study, the authors deepen the concepts of service and brand considering the SERVQUAL and CSI questionnaires, which allow them to obtain indexes of measurement of the quality of services and brand valuation and apply them in the English language teaching institutes in Guayaquil (Ecuador). The results show that five high-importance schools have valuation elements that build their brand with characteristics that differentiate them, but also with others that resemble them. Understanding each of the brands and variables, they propose an initial model that allows analyzing this industry in which elements relevant to the consumer are observed.

scholarly journals Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 82 ◽  
Author(s):  
Tamara Bucher ◽  
Kristine Deroover ◽  
Creina Stockley
Keyword(s):  
Alcohol Consumption ◽  
Narrative Review ◽  
Consumer Perception ◽  
Alcohol Content ◽  
Wine Consumption ◽  
Reduce Alcohol Consumption ◽  
Alcohol Related Harm ◽  
Low Alcohol ◽  
Related Harm

Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.

scholarly journals Marketing Sports Products on Facebook: The Effect of Social Influence

2014 ◽  
Vol 61 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Chew Swee Seng ◽  
Leng Ho Keat
Keyword(s):  
Social Network ◽  
Social Influence ◽  
Purchase Intention ◽  
Social Network Sites ◽  
Consumer Perception ◽  
Control Group ◽  
Additional Information ◽  
Perception Of Quality ◽  
Sports Shoes

Abstract There has been an increase in the use of social network sites as a marketing medium for commercial products and services. The aim of this paper is to examine the effectiveness of social network sites in influencing both consumer perception of quality of sports products and consumer intention to purchase sports products. A Facebook page of a fictitious brand of sports shoes was set up. The control group (n=57) was exposed to a page with only minimal information about sports shoes while the experimental group (n=59) was presented with additional information on the wall page consisting of ‘likes’ votes and positive comments about sports shoes. The findings suggest that online social influence not only can affect consumer perception of quality of a sports brand but also consumer buying intention. However, the effect that social influence has on purchase intention is limited to consumers with a low level of sports involvement and participation.

scholarly journals Street food: factors influencing perception of product quality

2018 ◽  
Vol 53 (4) ◽  
pp. 535-554 ◽  
Author(s):  
Rogerio Scabim Morano ◽  
Alcides Barrichello ◽  
Rafael Ricardo Jacomossi ◽  
Jorge Ramon D’Acosta-Rivera
Keyword(s):  
Product Quality ◽  
Structural Equation ◽  
Theoretical Models ◽  
Consumer Perception ◽  
Equation Modeling ◽  
Street Food ◽  
Content Type ◽  
Economic Significance ◽  
Quality Of Food

Purpose The purpose of this study is to evaluate whether the perceptions of cleanliness and organization of the point of sale, hygiene and training of those who serve the public (service) and healthiness of the products, constitute a base for the perception of the quality of food sold in the street. Studies about development of street food trade have gained relevance in academic debate because of its social and economic significance. Usually, aspects related to sanitary issues are presented, and the factors that influence consumer perception regarding quality of food consumed are less explored. This was the focus of this work. The relationships among possible predecessors – attendance, cleanliness, organization and healthiness – were tested, all acting together, influencing the variable perception of product quality. Competitive models were tested because of theoretical divergences regarding the relationship between quality and healthiness, not yet totally clear in the literature. Design/methodology/approach A quantitative survey was carried out in the city of Diadema (SP, Brazil), getting 603 respondents, with data and theoretical models analyzed by structural equation modeling. Findings Results indicated that organization variable is not significant regarding perception of product quality, while attendance and healthiness directly affect this perception. On the other hand, cleanliness influences perceived healthiness and this, in turn, reinforces perception of product quality. Practical implications The focus of street food traders should be on clerk cleanliness and politeness (characteristics related to the service) that end up influencing the perception that the consumer develops regarding healthiness (characteristic related to product quality). Originality/value Usually research studies on this theme include only aspects related to sanitary and safety issues, and those which focus on consumer perception of food quality cover conventional outlets such as bars and restaurants. There are few ones performed as in this study that analyze street food consumer behavior regarding his/her perception of quality, cleanliness, care received, among others.

A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 483 ◽  
Author(s):  
A. B. Pleasants ◽  
J.M. Thompson ◽  
D.W. Pethick
Keyword(s):  
Consumer Perception ◽  
Eating Quality ◽  
Consumer Evaluation ◽  
Meat Eating ◽  
Consumer Expectation ◽  
Sheep Meat ◽  
Quality Classification ◽  
Sensory Score ◽  
Quality Grade

A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.

Consumer perception of the quality of beef resulting from various fattening regimes

2005 ◽  
Vol 94 (1-2) ◽  
pp. 83-93 ◽  
Author(s):  
Karen Brunsø ◽  
Lone Bredahl ◽  
Klaus G. Grunert ◽  
Joachim Scholderer
Keyword(s):  
Consumer Perception

scholarly journals PERSEPSI KONSUMEN TERHADAP KEGIATAN CSR DALAM INDUSTRI HOTEL DI PROVINSI BALI

2019 ◽  
Vol 12 (1) ◽  
pp. 35
Author(s):  
Hermanto Yaputra ◽  
Yvonne Augustine Sudibyo
Keyword(s):  
Structural Equation ◽  
Quantitative Research ◽  
Theoretical Implication ◽  
Equation Model ◽  
Consumer Perception ◽  
Managerial Implication ◽  
Model Method ◽  
Corporate Social ◽  
Analyze Data

<p>This paper investigates the influence of economic, social, and environmental factors on Corporate Social Responsibility (CSR). This research is a quantitative research using 200 respondents. The Structural Equation Model method is used to analyze data by using hypothesis testing. The finding of this research is that the three main indicators; economic, social and environmental significantly influence CSR. The theoretical implication of this research is that CSR is influenced by consumer perception. Whereas the managerial implication is that the companies managers may adopt the result of this research, especially to increase the quality of the CSR program.</p>

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