Effects of physical contact on customers' shopping time and behavior

Touch is considered an important factor in various social situations. The present results show that touching customers in the store increased their shopping time, their evaluation of the store and also the amount of shopping. The findings suggest that interpersonal touch can be an important aid to salespeople and servers.     

Effects of physical environment and locus of control on service evaluation: A replication and extension

As a replication and extension, this study empirically tested Bitner's (1990, Journal of Marketing 54, 69–82) model of consumer service evaluation using Singaporean subjects. It investigated the effects of a service failure, physical environment, and attribution on customer evaluation of and satisfaction with the service. The experimental findings showed that consumers engaged in causal inferences when they evaluated the service. Specifically, in cases of service failure, consumers were more dissatisfied when they perceived that the service firm had more control over the cause, and when the failure was recurring vis-à-vis a rare event. Consumers also tended to attribute service failure to a lack of control on the part of the service firm when the failure occurred in a more pleasant environment. The results also showed that satisfaction with the service resulted in perception of higher service quality. Although the physical environment affects perception of service quality, it was mediated by attribution and satisfaction.     

Work versus windfall: An exploration of saving on subsequent purchase

Previous research has examined the effects of discounts and promotions on the future performance of a brand or store. However, no attempts have been made to explore how a consumer psychologically accounts for the way a savings is obtained or how that accounting process affects subsequent purchase decisions. This research employs an experimental approach to test the hypothesis that buyers will spend more (save less) of a savings that they obtain from a windfall gain than an equivalent amount obtained from a worked-for savings. Results are generally supportive of the hypothesis, revealing that consumers do treat savings differently depending on how they are obtained. This finding appears to hold over a wide range of saving magnitudes.     

Effects of selected emulsifiers,enzymes and a carbohydrate-based fat substitute on physical and sensory characteristics in a low-fat muffin

Abstract Selected emulsifiers, enzymes and a carbohydrate-based fat substitute were incorporated into a standard muffin recipe, and their effects were compared with a full-fat counterpart. The control muffin had a significantly (P<0·01) more yellow crumb, was less firm (P<0·01) and contained less moisture (P<0·01). Sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid methyl esters (DATEM) contributed to a less firm crumb (P<0·01) and helped to maintain moisture (P<0·01) in the fat-reduced muffin. Sensory analysis yielded complementary results to the physical data with respect to crumb firmness and crust colour. However, the full-fat muffin was significantly (P<0·01) moister. The emulsifiers along with the enzymes were found to be responsible for reducing crumb size (P<0·01).     

The intensifying effects of exciting television programs on the reception of subsequent commercials

This paper examines the effects of viewer excitement as elicited by television programs on the effectiveness of commercials embedded in such programs. A review of the literature suggests that the physiological arousal which results from suspenseful or emotional programs can be usefully characterized as an intensifier of important viewer responses. A brief overview of the literature on program context effects to date is given and a model is developed which positions arousal in relation to other mediating variables affecting commercial impact. The paper concludes with a summary of the more pressing issues arising from the study of excitement as an aspect of media environment.     

The pitfall of nutrition facts label fluency: easier-to-process nutrition information enhances purchase intentions for unhealthy food products

This research examines the metacognitive effects of nutrition facts label clarity on food preferences. Two experiments show that, holding information content and comprehensibility constant, providing consumers with easier-to-process nutrition information increases purchase intentions for food products. The effect occurs not only for healthy (study 1) but also, and more ironically so, for unhealthy (study 1 and 2) food products. In addition, the latter fluency effect is found to be stronger among people scoring low in nutrition knowledge (study 2). These findings emphasize the consequences of delivering easily readable nutrition information to consumers. They also point to a potential pitfall of health prevention policies based on the simplification of nutrition labeling.     

Parental eating messages and dietary guideline compliance of college students

The purpose of this study was to identify parental eating messages from the point of view of 340 college students and the relationship of these messages to dietary guideline practices. Four types of parental eating messages were identified: (1) threat or guilt, (2) picky eater, (3) food as health, (4) critical weight. Five types of dietary guide practices were identified: (1) fat meals and snacks, (2) vegetable–fruit, (3) sugar‐salt convenience food, (4) fitness–protein–carbohydrate, (5) fat add‐ons. The lack of association of parental eating messages with any of the dietary guideline factors suggests that messages are not affecting the food choices of these college students. Parental messages may in fact represent the way different cultures address eating, parenting and caring.     

君子不为器--防安瑞索思总经理应宜伦

传统和互动,它们的神是不变的,只是形在变,且形神兼备的一天肯定会到一。而一个优秀的公司最需要具备的是将传统整合营销和互动整合营销完全整合的能力。所谓君子不为器,君子高能高到三万米,低能低到几百米。一定要说安瑞所思是怎样的一个公司,我们很难说,因为我们是一家君子不为器的公司。     

体育产业化的"诱惑"

2002年韩日世界杯足球赛硝烟刚刚消退,第14届釜山亚运会战鼓又敲得震天响。当今,大型的体育赛事举办地已不单纯是运动健儿拼搏的战场,也是商家必争之地。     

现代船舶物流发展趋势研究

近几年来,我国造船总量快速增长,尤其是进入二十世纪以来,造船工业进入了高速发展的阶段,平均年增长率超过20%,造船产量如图1.2006年,造船完工量1452万吨,占世界造船市场份额的19%;手持订单6872万吨,占世界造船市场份额的24%,承接新订单4251万吨,占世界造船市场分额的32%,首次超过日本,成为世界第二大造船国.     

Nutrition knowledge and lunchtime eating habits of secondary school children in Lothian

A total of 103 secondary school children attending five schools managed by Lothian Regional Council were surveyed to establish nutrition knowledge, attitudes and beliefs about healthy eating and their patterns of food consumption at lunchtime on schooldays. The results indicate that nutrition knowledge was surprisingly good and the children surveyed were proficient at identifying foods that were high in fibre and low in sugar, salt and fat. When questioned about their liking for foods, however, many identified foods that were characteristically high in fat, sugar and salt, and low in fibre. Examination of the dietary diaries kept at lunchtime confirmed that consumption of these types of foods was typically high, with very low consumption of fruit and vegetables being reported and high intakes of carbonated drinks, confectionery and chocolate. This conflict between nutrition knowledge and food choice patterns is discussed in the light of the probable future effects on health and the implications for health educators.     

The golden age of protein: initial teacher trainee's perception of food and eating

We make use of proteins in all aspects of our daily lives from soft‐centred sweets to biological washing powders, yet we often misunderstand their fundamental role in our diet. This paper will draw on the findings of a three‐phase research project into initial teacher trainee's perception of food and eating. Trainees demonstrated several similar misconceptions about the food they eat and in particular, the role of proteins. Examples included the role of proteins as an energy source, the relationship between proteins, amino acids and nitrogen and the role of DNA in synthesising proteins. These misconceptions were often translated into practice in the diet the trainees consumed and the messages they passed on, with confidence, to their pupils. In addition to the misconceptions, teaching approaches used by the trainees were highly mechanistic, with little reference being given to the relationship between food and the circumstances in which it is eaten. The relationship between dietary intake and exercise/circumstance is explored in secondary schools within food technology lessons. Often, however, it is too late to rectify the deeply entrenched misconceptions, attitudes and eating habits that school children have developed in their primary years. This paper makes the firm recommendation that we should reconsider the dietary messages we are sending out either directly or indirectly, to children. It emphasises the need to relate teaching and learning to everyday experiences. The paper concludes by suggesting possible strategies by which this may be achieved, with the protein featuring centre‐stage.     

浅析传统武术对提升大学生体质健康的作用

健康是人类社会的永恒话题,在当今社会健康已成为衡量人们生活水平最重要的条件和标准.我国传统武术经过长时间的创造和发展,以其独特的运动方式和深厚的文化内涵,深受人们的喜欢,成为当下人们最热衷的一种锻炼方式.本文主要探讨了传统武术独特的内涵和运动方式.以此将传统武术与高校体育教育相结合,不断发挥出传统武术的重要价值,通过传统武术的教学和锻炼不断提升大学生的体质健康.     

The impact of credit constraints on exporting firms: Evidence from the provision and subsequent removal of subsidised credit

We study the causal impact of credit constraints on exporters using a natural experiment provided by two policy changes in India, first in 1998 which made small‐scale firms eligible for subsidised direct credit, and a subsequent reversal in policy in 2000 wherein some of these firms lost their eligibility. Using firms that were not affected by these policy changes as our control group in each case, we find that credit expansion increased the growth rate of bank borrowing and had a positive effect on exports. The subsequent policy reversal in 2000 had no impact on the growth rate of bank borrowing or on exports.     

Partially defatted soy flour effects on sensory and physical characteristics of baked products

Physical and sensory characteristics of quick breads (e.g. muffins) formulated to contain 0%, 40%, 50% or 60% of partially defatted soy flour substituted for wheat flour were evaluated. As defatted soy flour levels increased, muffin batter linespread, baked volume, peak height at the crown and lightness (L* value) decreased while baked product air cell number, redness and yellowness (a* and b* values), crust surface unevenness, graininess, aftertaste, tenderness and moistness increased. Results indicate that partially defatted soy flour substituted for wheat flour at high levels in muffins adversely affected both physical and sensory characteristics.     

Complaints,redress, and subsequent purchases of medical services by dissatisfied consumers

Consumer complaints about dissatisfactory medical services as a method to increase quality and competition in the medical industry are examined by using a block-recursive simultaneous equation model. The probability of complaining about a specific service, the number of complaints made about it, the probability of its resolution, and the probability of subsequently purchasing the same service are estimated. Variables that measure learning, constraints, attitude, and cost/benefits are included. Results indicate that the learning variables, represented by age, education, and gender, are most associated with the process of medical complaints. Overall findings indicate that placing the burden of controlling the costs and quality of medical services on the consumer is not viable given the current structure of the U.S. medical industry.

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Unzufriedene Konsumenten medizinischer Dienstleistungen: Beschwerden, Nachbesserung und wiederholte Inanspruchnahme

Zusammenfassung Verbraucherbeschwerden wegen unzulänglicher ärztlicher Dienstleitungen werden als eine von mehreren Methoden zur Anhebung des Leistungsniveaus und zur Förderung des Wettbewerbs auf diesem Sektor angesehen. Der Beitrag prüft die Eignung dieser Methode anhand von Daten aus einer Stichprobe von 509 Haushalten. Geschätzt wurde dabei die Wahrscheinlichkeit einer Beschwerde über eine bestimmte ärztliche Leistung, die Zahl der Beschwerden, die Wahrscheinlichkeit ihrer befriedigenden Lösung und die Wahrscheinlichkeit einer wiederholten Inanspruchnahme derselben ärztlichen Leistung. Berücksichtigt wurden auerdem Variablen, die Lernprozesse, Hemmungen, Einstellungen und Nutzen/Kosten-Aspekte erfassen. Die Ergebnisse zeigen, da die Variablen Alter, Erziehung und Geschlecht am engsten mit dem Vorgang der Beschwerde verbunden sind. Insgesamt zeigt sich, da es angesichts der Struktur des amerikanischen Marktes für ärztliche Leistungen wenig aussichtsreich ist, die Aufgabe der Kontrolle von Kosten und Qualität ärztlicher Leistungen den Konsumenten aufzubürden.

     

外商直接投资对促进区域劳动力就业的贡献分析

本文利用1979-2008年的年度数据,对改革开放以来广东省实际利用外商直接投资(FDI)与就业增长之间的关系进行了实证研究.结果表明,FDI与就业增长之间存在着长期稳定的均衡关系,FDI每增长1%,长期来看将带动就业增加0.0912%.文章还利用误差修正模型,分析了FDI与就业增长之间的短期波动及其调整机制,发现FDI对就业增长的影响具有滞后性,而且存在长期吸纳效应和短期挤出效应并存的现象.