红星·美凯龙：家装巨头的石家庄推广

<正>个案特征:国内家装市场的顶级巨头,家装模式全国化推广的楷模在我国家装建材业,几乎没有人不知道红星·美凯龙。它自1986年创业以来,始终以建设温馨、和谐的家园,提升消费者的居家生活品味为己任,至今已在北京、上海、天津、南京、长沙、南昌、济南、东营、常州、无锡、扬州、徐州、连云港、重庆、石家庄、洛阳等25个城市开办了39家商场。2006年,红星·美     

2006年度经典船型回顾

"Emma Maersk"号集装箱船 这艘由丹麦欧登赛造船厂交付给马士基公司的集装箱船可谓是当今世界上最大的集装箱船,其载重量约为157000t,标准装箱量为11000TEU,实际设计装箱量则为13500～14500TEU,包括1000个冷藏箱.该船总长397m,船宽56m,船深30m,吃水15.5m,航速25.5 kn以上.主机采用14缸W(a)artsil(a) RT-fiex 96C型柴油机,转速102r/min时功率80080kW.     

中国股市不需要英雄

中国证监会主席肖钢先生被传辞职,随后他不得不出面辟谣.这两年A股每遇大震荡周期,关于肖钢先生的传言就层出不穷. 熔断事件发生后,有人拿肖钢2012年接受香港凤凰卫视采访的言论开涮.肖钢在采访中坦诚数学不好,一心想学中文,却阴差阳错进入金融业.这次采访已成为他的噩梦,每个表情与每句话都被拿出来仔细分析,在市场的涮锅中被涮成一个个笑话,似乎肖钢这几句话就注定了中国股市的没落前景.     

威鹿在成长中壮大

一、项目背景 威鹿(中国)有限公司,创建于1989年,拥有固定资产近2亿,是一家集开发、生产、销售为一体的中外合资企业,拥有"威鹿男装"品牌系列服饰,2006年3月荣获中国驰名商标.现已成功在北京、上海、四川、重庆、湖南、湖北、辽宁、黑龙江、浙江、广东等各大中城市设立了20多家营销中心及办事处机构,并以全新的威鹿男装建立了全国专营连锁网络.     

“小胖”机器人炼成记

2000年,怀揣创业梦的巍然从厦门集美大学机械设计及制造专业毕业后,成为创业大军中的一员,先后涉足广告传媒、保健品、智能家电等行业.不同行业的创业经历培养了魏然敏锐的市场嗅觉.2014年底,经过市场调研后,魏然瞄准了服务机器人产业,并于2015年2月成立了北京进化者机器人科技有限公司.     

LNG船市场走势分析

当前,国际社会对煤热电站环境污染和核电站安全性日益担心;与此同时,原油价格已突破70美元/桶,许多国家对清洁、高效、廉价的天然气需求快速增加.如韩国、日本和地中海地区国家对天然气需求量快速增长,中国、印度、美国和加勒比海地区国家也开始大量使用天然气.     

中日韩造船: 谁扬优势谁称雄

按英国克拉克松研究公司公布的造船产量(修正总吨)计算,近两年世界前六位造船国产量所占份额分别是:第一位韩国,2004年占世界份额34.1%,2005年占世界份额35.8%:第二位日本,2004年占世界份额32.9%,2005年占世界份额31%:第三位中国,2004年占世界份额11%,2005年占世界份额13.3%;第四位德国,2004年占世界份额3.7%,2005年占世界份额4.1%;第五位意大利,2004年占世界份额3.2%,2005年占世界份额1.5%;第六位波兰,2004年占世界份额2%,2005年占世界份额2.2%.     

人民银行应设立残损币兑换点

《人民银行法》第二十条"残缺,污损的人民币,按照中国人民银行的规定兑换,并由中国人民银行负责收回,销毁."因此,回收残损币是人行的份内之事.目前残损币的回笼销毁过程是,先由客户在各商业银行兑换,再由各商行整点后上缴人行,最后由人行复点销毁.这种做法让商行做了重复业务.各商行付出人力,物力,但不产生任何效益.因此人行应改革残缺,污损币由商行兑换的做法.这样于国于民都是一件大好事.     

重建友谊商店 赌王受挫

<正>奥运会的火炬都快到家门口了,叱咤风云的澳门赌王也没能成为友谊商店的神笔马良,把当年PTW设计的一纸蓝图化为现实。40亿元投资项目搁浅,友谊商店重生难倒澳门赌王何鸿燊。北京长安街沿线两侧的商场历来生意兴隆。但多年来,总有一家商店与众不同,在那里,营业员长期比顾客还多,货     

浅析客户服务的沟通技巧

21世纪,我国企业已经不再单单关注产品的生产和销售,而是更加关注服务,因为优质的客户服务意味着它给企业的产品带来了更多的增值空间,也大大增强了企业品牌影响力.但是优质服务最终依靠什么实现呢?本文认为沟通决定了客户服务的效果,并在文章中就客户服务中如何进行有效沟通从服务的各个层面进行了四方面的详细阐述.文章内容覆盖面广,分析角度多样,对提高客户服务的质量具有相当的实用价值.     

Reduced‐fat foods: the shopper’s viewpoint

The inclusion of reduced‐fat foods in the daily diet affords consumers the potential to reduce overall dietary fat. Nevertheless, despite an increased range of these food products throughout the market, there has remained a lack of widespread consumer acceptance. The aim of the study was therefore to understand why consumers choose or reject reduced‐fat foods. Ninety consumers were interviewed by means of a qualitative approach within food retail outlets in the United Kingdom. Thematic content analysis indicated that uptake or rejection of these products is influenced by health concerns, ‘goodness of fit’ with individual dietary health strategies, the preferences of different household members, perceived sensory properties and scepticism towards these products. The results imply a need to explore and innovate ‘natural’ fat substitutes and to improve the sensory quality of reduced‐fat products. Further research is required to determine how these foods are used within the household and incorporated within the overall diet. Policy must seek to restore consumer trust in reduced‐fat food products and the food supply generally.     

REDUCING FAT IN THE U.K. DIET — SOME LEGISLATIVE FACTORS

A high fat diet has been associated with a number of clinical conditions and it is recommended that the quantity of fat in the U.K. diet be reduced. Many foodstuffs of high fat content sold in the U.K. are subject to compositional regulations. The authors illustrate how the current regulations are acting to perpetuate the high fat nature of these food items and show how amendment of the legislation would be a useful strategy leading to a reduction in fat intake.     

脂肪替代品在食品中的应用

脂肪是食品的重要组成部分,但过量摄入会引发多种疾病。本文对脂肪替代品的种类及其在食品中的应用作了概述,并对其发展前景进行了展望。     

Consumer preference among fluid milks: low‐fat vs. high‐fat milk consumption in the United States

The present study uses data from the Continuing Survey of Food Intakes by Individuals 1994–1996, 1998 in order to analyse milk consumption by type, specifically high‐fat milk vs. low‐fat milk. Whereas trend analysis displays an overall increase in low‐fat milk consumption over the last few decades in the United States, a number of individuals still consume high‐fat milk varieties, and overall dietary intakes have yet to achieve recommended levels. In light of recent research regarding fat intakes, it is important to understand what factors might cause consumers to purchase high‐fat options given the number of low‐fat options available in the market. Through the use of Logistic regression, key socio‐economic and demographic variables are analysed in order to determine their impacts on the probability of consuming low‐fat milk vs. high‐fat milk. The results indicate that a number of factors do influence probability of low‐fat milk consumption as compared with high‐fat milk consumption. Most notably, probability of low‐fat milk consumption appears to be positively related to age, education level, and income level. African Americans and other minorities had a lower probability of consuming low‐fat milk when compared with White people in the sample population. Also, those respondents designated as low income or living in the South were less likely to consume low‐fat milk.     

Who Uses Food Label Information

Abstract

Consumer psychology suggests that fat intake and search for fat information on food labels may be mutually dependent. This study extends previous research by using a simultaneous-equation model to measure the relationship between fat intake and label use. Using the 1994–6 USDA CSII and DHKS data, our results suggest individuals who consume a higher percentage of calories from fat are less likely to report searching for fat information on food labels. We also identified the roles played by several psychological variables on information search and fat intake. These findings have important implications on nutrition education and effectiveness of food labels.     

Consumer acceptance of low-fat and fat-substituted dairy products

The continued expansion of the low-fat market, coupled with extensive dietary guidelines given to consumers, has not yet appeared to have had the desired effect. Evidence suggests that the majority of U.K. consumers are still not prepared to sacrifice the taste and quality of a food for any perceived health benefits. This is particularly evident in the low-fat hard cheese market, which has not reached the same level of consumption as other diary based products. The key would appear to be in gaining an optimum balance between health and taste, yet the latter is often compromised by manufacturers who are under constant pressure to further reduce the fat levels of their products. A potential solution may be the development and inclusion of fat substitutes, as investigated in this study. Research consisted of two main elements. Firstly, lower fat cheese incorporating a fat substitute was developed and compared with other products currently on the market using sensory analysis. A questionnaire was then utilized to further assess the degree of consumer acceptance of this trend. Substitute use would appear to have potential in permitting a further reduction in fat levels, while retaining a measure of quality — an essential element if longer term dietary guidelines are to be achieved.     

Consumer acceptance of fatty spreads

The effect of consumer trends on the purchase of reduced fat products in general and fatty spreads in particular are discussed. A variety of fatty spreads with fat levels ranging from 20 to 80% were assessed by cone penetration measurements and sensory assessments. The results indicated that butter had poor spreadability characteristics at 5° and 10°, while mechanically worked butter (spreadeasy butter) gave a significantly different texture profile, as measured by the Instron Model 1000. This butter type was assessed as being spreadable at 10° by the sensory panelists and by cone penetrometry. Comparable values of hardness were obtained using data obtained by cone penetrometry and texture profile analysis from the Instron. Low fat spreads (fat levels 25–39%) produced desirable spreadability characteristics using both objective and subjective methods of assessment. Sunflower oil-based spreads and very low fat spreads, i.e. ≦ 25% fat, were assessed as being soft and oily. The results overall indicated that the use of a cone penetrometer and the subsequent calculation of a yield value gave, using Haighton's seven-point scale, a good indication of spreadability characteristics.     

Cultural resistance to fast‐food consumption? A study of youth in North Eastern Thailand

Increased intake of saturated fat and refined sugars underlies much of the problem of emerging obesity all over the world. This includes middle-income countries like Thailand, which are subject to successful marketing of Western fast foods especially targeted at adolescents. In this study we explore the socio-cultural influences on fast-food intake for non-metropolitan (rural and urban) adolescents in North East Thailand (Isan). Our questionnaire sample included 634 persons aged 15-19 years who are in and out of formal schooling and who are randomly representing upper, central and lower Isan. All were asked about their knowledge of fast-food health risks and their attitudes towards, and consumption of, fast food and traditional food. As well, we used several focus groups to obtain qualitative data to complement the information derived from the questionnaire. Some three quarters of sampled youth were aware that fast food causes obesity and half knew of the link to heart disease. About half consumed fast food regularly, induced by the appeal of 'modern' lifestyles, social events and marketing, as well as by the convenience, speed and taste. Nearly two-thirds thought that local foods should be more popular and these beliefs were more likely to be found among children from educated and urban families. Local foods already constitute a cultural resistance to fast-food uptake. We propose several methods to boost this resistance and protect the youth of Thailand against fast food and its many adverse health consequences.     

低能量焙烤食品的研究与开发

低能量焙烤食品的市场潜力很大,目前国际市场上虽有此类产品上市,但发展还很不理想。焙烤食品的低能量化主要在于蔗糖和脂肪的替代。随着各种低能量配料的使用,会使其产品的含水性、口感及风味等发生明显的变化,同时导致产品生产成本提高,这些都是开发低能量焙烤食品必须解决的技术难题。合理使用各种高品质的蔗糖替代品和脂肪替代品,对原有生产技术加以合理化改造,是开发高品质的低能量焙烤食品的关键。     

Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits

The effect of three different carbohydrate-based fat substitutes in a baking powder biscuit was studied. The various fat replacers were substituted for fat in the biscuit formula at a rate of 33%, 66% and 100%. The biscuit variations were assessed by objective and sensory measurements. Comparable objective and sensory results indicated that crust colour was lightened significantly with increased use of the individual fat substitute. Tenderness decreased as substitute use increased when biscuits were rated by the sensory panel, but opposite results were obtained by the texture analyser. Objective analysis indicated that an increase in use of the fat substitute produced a moister biscuit, which was in agreement with the sensory panel. Consumer location testing rated the biscuits as moderately acceptable, but data did indicate a willingness for a product of this type to become available in the marketplace. The overall results do indicate that a fat substitute can be a viable additive in the basic biscuit, but there is a maximum at which the substitute can be used for fat and still produce an acceptable product.