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排序方式： 共有10000条查询结果，搜索用时 15 毫秒
981.
Brian T. Ratchford 《Journal of Retailing》2003,79(3):171-182
Despite the fact that other factors of production have been substituted for labor, and that scanner technology has come into widespread use, the BLS index of labor productivity for retail food stores has been declining for sometime. The purpose of this paper is to study this puzzling decline in measured productivity. The results indicate that the decline in the BLS index is due to changes in services offered by retail food stores that are not incorporated into the index, and that productivity increased if these services are accounted for. 相似文献
982.
Ambiguities in the constructs that are the building blocks of research may have hindered advancement of service operations knowledge/research. To alleviate this situation, the authors identify similarities and differences between goods and services to inform a view of constructs (e.g. inventory, capacity, and Bullwhip effect) that are equivalent and are of relevance to both sectors. A unifying paradigm that allows transference of ideas across the two broad sectors is proposed and illustrated with case studies. 相似文献
983.
Swaroop V. Kher Janneke De Jonge Meike T.A. Wentholt Rosirez Deliza Juliana Cunha de Andrade Hilde J. Cnossen Niels B. Lucas Luijckx Lynn Jayne Frewer 《International Journal of Consumer Studies》2013,37(1):73-83
The development and implementation of effective systems to identify vulnerabilities in food chains to chemical and microbiological contaminants must take account of consumer priorities and preferences. The present investigation attempted to understand consumer perceptions associated with chemical and microbiological contaminants in four specific food chains (drinking water, farmed salmon, chicken and milk powder). To this end, ten focus group discussions were held in five different countries (Poland, Ireland, the Netherlands, France and Brazil). Consumers expressed higher concerns about chemical, as compared with microbial, contaminants. Chemical contaminants were more strongly associated with the potential for severe consequences, long-term effects and lack of personal control. Traceability was considered by consumers as a useful tool that offers the potential to improve consumer confidence in food safety. 相似文献
984.
985.
Gary J. Castrogiovanni James G. Combs Robert T. Justis 《Journal of Small Business Management》2006,44(1):27-44
A study of 439 franchisors was conducted to identify factors influencing changes in their propensity to franchise. Consistent with agency theory, franchisors with wide multinational scope were increasing their proportion of franchised outlets whereas franchisors with large outlets were emphasizing firm ownership. As predicted by resource scarcity theory, franchisors were decreasing their proportion franchised as they grew in size, although most of the decrease occurred while firms were relatively small. In contrast to resource scarcity theory, franchisors increased their proportion franchised over time. Key implications are that both agency and resource scarcity theories are needed to explain franchising, but perhaps future research should look beyond resource scarcities toward resource-based capabilities to better explain franchising decisions. 相似文献
986.
987.
988.
989.
We introduce and justify a taxonomy for the structure of markets and minimal institutions which appear in constructing minimally
complex trading structures to perform the functions of price formation, settlement and payments. Each structure is presented
as a playable strategic market game and is examined for its efficiency, the number of degrees of freedom and the symmetry
properties of the structure 相似文献
990.