团购市场餐饮美食产品定价策略及相互影响关系研究

构建了团购市场中餐饮美食产品的需求模型,并利用统计学中的多元线性回归模型给出了5类餐饮美食产品的参团人数和价格的需求函数关系式,各模型的R、R2和非常接近,Sig.=0.000<0.001,说明5个模型的拟合优度较好,线性关系非常显著。在此基础上提出了5类餐饮美食产品的团购策略。     

酒店餐饮产品心理定价策略现状探析

心理定价策略，是指企业在定价时考虑到消费者购买时的心理因素，有意将产品价格定得高些或者低些，以诱导消费者的购买行为来扩大市场销售量的一种定价策略。它能为餐饮企业带来一定的收益。然而，在餐饮的实际运作中，这种策略的不恰当运用却屡见不鲜。主要体现在三个方面：定价方式的复制现象严重、心理价格不适应顾客心理、不道德地运用心理定价策略。本文试对这三方面的现状予以探析。     

PPG公司的产品定价策略

PPG成立于2005年10月,以男式衬衫系列为核心经营产品,是一家以网络直销为营销渠道的服装公司,公司里一无厂房,二无设备,三无门店,只有设计部、市场部、呼叫中心和仓库。就是这样的一个公司,它在短短的几年里又是如何迅速的发展起来的呢?PPG拥有轻资产的营销模式和稳妥的定价策略,甩掉庞大的、笨重的制造业务,专注于销售及广告,靠轻装业务来拉动公司及整个行业的发展。     

厨房电器产品的定价策略

随着价格的市场化运作和与国际市场接轨,竞争更加激烈和广泛,价格战也将更加频繁,本文分析了厨房电器产品的市场定位,结合厨房电器产品定价应考虑的因素,提出了厨房电器制定合理的价格策略,从而提高销售额.     

试析数字产品的定价策略

随着数码产品在当今社会的广泛普及和不断发展,我们的生活越来越离不开数字产品。数字产品和传统产品存在很多差异,所以数字产品的定价策略与传统定价策略有所不同。厂商的销售量和销售收入一般由数字产品的定价策略决定,它同时也决定着数字产品占据整个市场份额的比重和利润的多少。所以对于数字产品定价策略的选择与灵活的运用也就变得尤为重要。     

我国高校餐饮定价策略初探

高校餐饮服务于广大师生,为了维护高校稳定,餐饮价格不能随意调整。面对一个特殊的消费群体,高校餐饮价格的制定影响餐饮健康发展。本文从餐饮产品定价原则、定价方法及定价策略探讨,以期对高校餐饮价格制定提供一定指导作用。     

电子商务环境下产品定价的策略研究

电子商务环境下企业产品的定价策略面临着许多新的特点。在电子商务环境下．虽然定价策略更趋复杂和多样化．但传统的定价方法仍然有效．电子商务并不总是有利于企业进行差别定价或价格战，而要根据企业自身类型产品类型、产品差别化的可辨识性，消费者的差别特征，行业竞争度等综合分析。     

论信息产品市场转向与定价策略

时下,计算机和网络技术飞速发展,由此形成的产品--信息产品将以前所未有的速度席卷全球.信息产品在流通过程中也形成了自身独有的行为特征,致使产品市场结构与传统比较出现新的转向.为此,有必要对其展开分析研究,这对制定合理科学的定价尤为重要.     

网络影视产品定价策略研究

随着网络经济的发展,网络成为了消费者搜索影视产品的便捷渠道,商家可借助于网络及时更新和优化产品,但如何对网络影视产品进行定价,成为我国网络媒体发展中的难题。本文对网络产品国内外动态进行了介绍,然后探讨了网络影视产品定价的策略和影响因素,最后通过实例——优酷,对网络影视产品定价策略进行了实证研究。     

扩展保证产品定价策略分析

对产品保证与扩展保证进行了对比分析,揭示了产品扩展保证的特征和价值。从保证成本、市场需求、营销目标等多个角度剖析了扩展保证定价影响因素,基于扩展保证的多重功效,综合考虑扩展保证销售目标、需求者风险特征等的不同,详细分析了不同情形下扩展保证的定价策略。     

Pricing Strategies and Service Differentiation

This paper analyzes a communication network, used by customers with heterogeneous service requirements. We investigate priority queueing as a way to establish service differentiation. It is assumed that there is an infinite population of customers, who join the network as long as their utility (which is a function of the queueing delay) is larger than the price of the service. We focus on the specific situation with two types of users: one type is delay-sensitive (voice), whereas the other is delay-tolerant (data); these preferences are reflected in their utility curves. Two models are considered: in the first the network determines the priority class of the users, whereas the second model leaves this choice to the users. For both models we determine the prices that maximize the provider's profit. Importantly, these situations do not coincide. Our analysis uses elements from queueing theory, but also from microeconomics and game theory (e.g., the concept of a Nash equilibrium).     

Pricing Strategies of Software Vendors

Due to the economic characteristics specific to the software industry, pricing concepts existing in other industries cannot be transferred without adaptation. Therefore, this article provides an overview of pricing models for software. In this context we discuss the six parameters formation of prices, structure of payment flow, assessment base, price discrimination, price bundling, and dynamic pricing strategies. Furthermore, we refer to recent software delivery models, such as Software as a service. The results are based on literature research and empirical studies.     

The Michelin Guide and Restaurant Pricing Strategies

Abstract

This study reports the analysis of the price changes that occurred among randomly chosen French restaurants during the period of 1970–94. It discussed the relationship between these changes and the Michelin Guide restaurant ratings. The findings suggest that when the Michelin ratings increase or decrease for a particular restaurant, its prices reflect this change. Even two years before receiving a Michelin promotion, restaurants are observed to increase their prices relative to other restaurants. Most likely this is due to their incurring the extra expense of raising the quality of their fare and improving their amenities in the hope of qualifying for an increased Michelin rating.     

Endorsing Sustainable Food Consumption: Prospects from Public Catering

The aim of this article was to analyse an attempt to promote sustainable consumption by shaping the conditions for consumption. In particular, the focus lies on sustainable public catering as an approach to shaping both the supply of and demand for sustainable meals. In order to capture the processes of governing consumption, the way is traced in which rationalities (ways of thinking and calculating), technologies (means and instruments), visibilities (concrete manifestations), and identities (types of agents assumed) related to a policy intervention for sustainable public catering are interpreted and recreated by three main groups of actors involved: policy makers, catering professionals, and consumers. This analysis highlights the active role of practitioners in realizing policies for sustainable consumption. It has implications for policy makers and analysts: Reflexive policies should heed to actors’ unfolding interpretations as they can take the policy process in different directions.     

餐饮业食品安全保障体系的构建

国际上发生的一系列震惊世界的食品污染事件,让消费者们越来越重视食品的卫生安全。在这种形势下,餐饮业的经营者必需建立食品安全保障体系,不仅从采购、运输存储、加工环节进行严格控制,还要从消费者点餐环节进行把关,关注餐桌食品安全,保障消费者饮食安全。     

Evaluation of Aggressive Competitive Pricing Strategies

The main contribution of this paper is a method that allows one to study the effects of different degrees of competition. We find that optimal prices and profits are more sensitive to cooperative than to aggressive behavior on the part of competitors. With more aggressive policies, the average pricing level decreases and the average difference between high and low prices increases. An empirical model of the detergent market illustrates the methodology.     

探索餐饮服务食品安全管理新模式

近年来,随着食品安全事故的频发,人们对食品安全问题也越来越关注,餐饮业作为食品安全链条上的最终环节,更是备受关注。如何建立餐饮服务食品安全管理体系,使餐饮服务业能朝着规范化、流程化的方向发展,是餐饮企业必须要考虑的问题。本文从餐饮服务业目前所面临的食品安全管理问题入手,就如何打造科学的餐饮食品管理体系来改善餐饮业的食品安全问题,对餐饮服务企业中食品安全管理方法和模式进行探讨。     

新形势下的餐饮服务食品安全监测检验

近年来,我国经济社会的不断发展,人们的生活水平得到明显的改善与提升,且对食品安全问题也愈加重视,此新形势下的餐饮服务食品安全监测检验工作就显得十分重要。餐饮服务食品安全检测检验工作是为了保证人们的生活品质、满足人们对食品健康的需求,以此来实现我国餐饮服务行业的可持续发展。     

Cutting Costs on Hazard Analysis Critical Control Points Systems in Food Catering

Abstract

Quality assurance is particularly important for catering companies where the food is minimally processed and there is less automation than in other types of food processing plants. However, the implementation of a Hazard Analysis Critical Control Points (HACCP) system that detects hazards in order to prevent food contamination and ensure product consistency is often very costly. This study suggests and demonstrates a practical tool that can be used by catering business managers to save some of these costs, allowing the company to remain competitive. The study evaluates whether the frequency of sampling and, consequently, the cost associated with these tests can be significantly reduced, while maintaining a similar level of confidence in the results. The tool was implemented and tested by an airline catering company. The results indicate that the company can reduce the sampling frequency by up to 50% of the existing sampling schedule.