Ground Roasted Coffee Consumers’ Ability to Determine Actual Quality: The Use of Attributes and the Role of Education Level in Mexico

This study contributes to the understanding of the consumer’s ability to distinguish levels of quality of a product comparing it to an objective evaluation. Also, it was hypothesized that a higher level of education would lead to a better ability to discriminate quality. Perceived and objective quality are compared using a semi-experimental design with subjects evaluating coffee attributes. Objective values are provided by certified expert coffee cuppers, whereas perceived values are obtained from regular coffee drinkers. Results suggest that the importance placed on each attribute (aroma, flavour, body, and residual flavour) by the consumer is different from that placed on each attribute by the experts. Furthermore, the most relevant attribute for the consumer (flavour) is distinct from the one most relevant for experts (residual flavour). Additionally, the consumer is unable to distinguish quality levels as an expert can do, regardless of his education level.     

Dr. Martin Bronfenbrenner (1914-1997): Scholar, Critic, Cynic, and Comrade-in-Arms

ABSTRACT Professor Martin Bronfenbrenner's mark on the economics profession was significant and worth remembering. He touched the lives of many as a father, cousin, teacher, scholar, expert referee, colleague, and judge of important contemporary debates. Of special interest is his unique personality. He was a specialist in self-effacement, peppered with liberal shakes of cynicism and sarcasm. Despite all this, he managed to win the respect and hearts of individuals on several continents and across several generations. This essay brings a small but diverse part of the story together in one place.     

Transformative service research and service design: synergistic effects in healthcare

ABSTRACT

This conceptual paper answers the question: How do we design service experiences in whole to increase the well-being of all participants in the healthcare system – patients, families, and caregivers? In order to do so, we position service design as an essential tool and even a mindset needed for transformative service research success. We discuss the transformative role service design plays in improving service and consumer entities’ well-being with a focus on how this approach can lead to improved healthcare service outcomes. We also add to the conversation surrounding service and consumer entities’ well-being by broadening the concept and application of service design to consider social, existential, psychological, and physical well-being. We particularly explore how healthcare services can benefit from further consumer engagement and collaborative patient–provider relationships, two key factors essential for redesigning the industry.     

Dreams,fairy tales,animals, and cars

With growing interest in qualitative research beyond its popular use in focus groups, a greater appreciation of the potential of projective techniques is recommended. Examples are given to illustrate the variety of methods available, and how they may be practically applied in research projects to elicit rich information about perception of products and brands, and about characteristics of respondents.     

Roots of Marketing and Consumer Research at the University of Chicago1

The marketing and consumer research fields began to flourish in the late 1940s after World War II. Social Research, Inc. was founded in 1946 by members of the University of Chicago's faculty. Students at the University's interdisciplinary Committee on Human Development and the Departments of Sociology, Anthropology, and Psychology worked at Social Research, Inc., pioneering the application of behavioral methods of research to problems of business and other organizations. This paper traces the transmission of knowledge from the academic setting to the business environment. It notes especially the influence of members of the university faculty and their theories of human behavior on the emerging fields devoted to the study of consumption and culture.