Origin Effects of Made-in Japan Food Products on the Korean Retail Market

2019 ◽  
Vol 19 (1) ◽  
pp. 1-6
Author(s):  
Saeran Doh
Keyword(s):  
Food Products ◽  
Retail Market ◽  
Origin Effects ◽  
Made In

“Made in” versus “Shipped from”: Country-of-Delivery-Origin Effects and the Role of Perceived Risk

2012 ◽  
Vol 11 (3) ◽  
pp. 187-207 ◽  
Author(s):  
Sohyoun Shin ◽  
Sungho Lee ◽  
K. Damon Aiken ◽  
Seoil Chaiy
Keyword(s):  
Perceived Risk ◽  
Origin Effects ◽  
Made In

scholarly journals Assessing Country-Of-Origin Effects: The Impact Of An International Event

2011 ◽  
Vol 21 (3) ◽  
Author(s):  
Yoon C. Cho ◽  
Joseph Ha
Keyword(s):  
Country Of Origin ◽  
Brand Name ◽  
Font Size ◽  
Prior Beliefs ◽  
Country Of Origin Effects ◽  
Origin Effects ◽  
International Event ◽  
The Impact ◽  
Made In

<p class="MsoNormal" style="text-justify: inter-ideograph; text-align: justify; margin: 0in 0.6in 0pt 0.5in;"><span style="font-size: 10pt; mso-bidi-font-style: italic;"><span style="font-family: Times New Roman;">This study is to investigate how consumers&rsquo; attitudes toward brands/products manufactured by a country are affected by an international event. Authors explored that consumers&rsquo; attitudes toward brand &ldquo;made in ___&rdquo; are affected by various constructs, such as prior beliefs about the products&rsquo; attributes, the country&rsquo;s image along with the brand name, and attitudes toward the advertising during an international event. </span></span></p>

CONSUMER BEHAVIOUR ON THE DAIRY PRODUCTS MARKET

2017 ◽  
Vol XIX (4) ◽  
pp. 79-85
Author(s):  
Mariusz Grębowiec ◽  
Anna Korytkowska
Keyword(s):  
Dairy Products ◽  
Consumer Behaviour ◽  
Food Products ◽  
High Price ◽  
Expiry Date ◽  
Milk Products ◽  
Routine Manner ◽  
Main Determinants ◽  
Made In

The aim of the study was to analyze consumer behaviour on the dairy products market. Basing on available literature issues related to consumers, conditions of purchase of food products and milk and milk products market in Poland were presented. In the practical part of the thesis was carried out a survey regarding consumer behaviuor on the dairy products market in group of 200 random persons and results of the study were presented. Milk and milk products are commonly consumed by respondents and decisions about their purchase are usually made in a routine manner. Their consumption by the respondents is affected by the possibility of direct consumption and habit. The main determinants of the purchase these products have been the sensory impressions and expiry date and the high price was barrier.

scholarly journals Food safety management and food quality in hospitality industry during covid-19 pandemic

2021 ◽  
Vol 9 (3) ◽  
pp. 681-686 ◽  
Author(s):  
Tiurida Lily Anita ◽  
Aditya Pratomo
Keyword(s):  
Food Safety ◽  
Customer Satisfaction ◽  
Food Quality ◽  
Safety Management ◽  
Food Products ◽  
Quality Food ◽  
Analysis Technique ◽  
The Social ◽  
Quantitative Manner ◽  
Made In

During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.

scholarly journals Change of food culture and traditions of Muslim Germans after religious conversion

2020 ◽  
pp. 94-103
Author(s):  
Elvina Riazanova
Keyword(s):  
Religious Identity ◽  
Religious Conversion ◽  
Food Products ◽  
Food Culture ◽  
Religious Practices ◽  
Religious Traditions ◽  
The World ◽  
The Subject ◽  
Made In

Currently, more and more people all over the world change their religious identity. This research is dedicated to Germans who converted to Islam. The subject of this article is the adherence to the religious traditions, such as consumption of halal products, fasting during a holy month of Ramadan. The goal is to analyze the transformation of food culture and traditions of convert Germans. Special attention is given to observation of transition towards new food culture (refusal from pork and alcohol), as well as difficulties faced by the converts in the process. The scientific novelty consists in the fact that this article is first within national historiography to review the question of newly-converted Germans based on the field material collected by the author in the territory of Germany. The following conclusions were made: in religious alternation, a convert may disobey religious practices, such as food products prohibited in Islam (alcohol, pork), as well as avoid fasting; in religious conversion, it is a must to adhere to all rules prescribed in Quran (fasting, only halal products). Transformation of food culture is often accompanied by personal feelings, can be gradual or instantaneous.

scholarly journals An assessment of nutrition information on front of pack labels and healthiness of foods in the United Kingdom retail market

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
D. A. Ogundijo ◽  
A. A. Tas ◽  
B. A. Onarinde
Keyword(s):  
United Kingdom ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Food Product ◽  
Food Products ◽  
Simple Random Sampling ◽  
Retail Market ◽  
Traffic Light ◽  
The United Kingdom ◽  
Imported Foods

Abstract Background Front of pack nutrition labelling is part of United Kingdom government’s programme of activities aiming to tackle diet-related diseases. There are several front of pack labelling formats available and they differ in the information they deliver. This study assessed the frequency of usage of front of pack food labelling systems on food products in the United Kingdom grocery market. It also measured the healthiness of some foods in the online market by categorising them according to their nutrient contents. Methods Five hundred food products in five categories [(1) cereals and cereal products, (2) dairy products, (3) beverages, (4) packaged meats and meat products, and (5) pre-packaged fruits and vegetables] from three main United Kingdom retail websites were investigated. A simple random sampling method was used for product selection according to the categories on the retailers’ websites. The healthiness of foods was also assessed by categorising them into ‘healthier’, ‘moderately healthy’ and ‘least healthy’ based on fat, saturated fat, salt and sugar contents. Results The total number of label types assessed comprises 19.6% of Guideline Daily Amounts or Reference Intakes and 43.8% had a combination of Traffic Light and Reference Intakes (hybrid label). Slightly over a quarter (27.4%) of products included nutritional information in a grid or table, 3.4% of the foods had two of any of the following: Health Logo, Reference Intakes and Traffic Light labels, and 5.8% did not have any Reference Intakes, Traffic Light, Health Logo or Hybrid label. Most of the foods assessed were manufactured in the United Kingdom with only 30.8% imported from 32 countries across four continents. Conclusions Traffic Light and Guideline Daily Amounts were the most used front of pack labelling formats on the assessed food product. A higher number of assessed products belonged to the “moderately healthy” and “healthier” categories than the “least healthy”. The imported foods that were found in the United Kingdom retail market showed that food choices could be made from the diverse food types.

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