消费和谐论:面向科学发展观的消费理论

文章从消费系统均衡的角度出发，运用一般均衡原理研究了消费系统实现均衡的和谐机制，探讨了消费者在和谐机制运行中的主导地位，进而分析了消费和谐论与科学发展观的有机统一。最后指出以人为本、协调发展、提高消费在GDP中的比重对于科学发展观和消费和谐论的重要性。     

大众媒体与青少年的非正常消费行为——以我国城市中学生为例

消费者社会化是个体获得与消费活动有关的知识、技能和态度的过程,而大众媒体是个体社会化最重要的影响因素之一。通过对中国城市青少年的问卷调查,以青少年对媒体广告的信任度和各类媒体接触频率为纬度,揭示了大众媒体如何对中国城市青少年社会化产生影响,而后分析大众媒体如何影响青少年的非正常消费倾向。研究结论为营销管理者利用大众媒体广告强化青少年的顾客忠诚度提供了理论依据。     

消费者对可追溯牛肉的认知及其影响因素分析——基于结构方程模型

利用针对北京市城区消费者的402份调查问卷数据,运用结构方程模型,分析了消费者对可追溯牛肉的认知及其影响因素。结果显示,消费者对可追溯牛肉的认知水平较低,但消费者在信息强化后对可追溯牛肉安全性的评价较高;信息搜集和经济文化因素显著影响消费者对可追溯牛肉的认知水平,风险感知、牛肉重要性和经济文化因素显著影响消费者对可追溯牛肉的认知内容,但认知水平并不显著影响认知内容。最后提出相关对策建议。     

Life Cycle Price Trends and Product Replacement: Implications for the Measurement of Inflation

The paper explores the extent to which products follow systematic pricing patterns over their life cycle and the impact this has on the measurement of inflation. Using a large U.S. scanner data set on supermarket products and applying flexible regression methods, we find that on average prices decline as items age. This life cycle price change is often attributed to quality difference in the construction of CPI as items are replaced due to disappearance or during sample rotations. This introduces a systematic bias in the measurement of inflation. For our data we find that the life cycle bias leads to the underestimation of inflation by around 0.30 percentage points each year for the products examined.     

基于消费者感知的卷烟产品质量影响因素的研究

烟草行业作为一种特殊的行业,自从1982年实行烟草专卖制度以来,为我国的经济发展做出了巨大贡献,成长为国民经济发展的支柱产业。卷烟产品质量的高低将直接决定着中国烟草企业在面对国内外激烈竞争中的成败,而目前关于卷烟产品质量的研究更多地局限于化学层面,而不是从消费者的角度出发。因此,本文将以湖北中烟工业公司卷烟产品为例,运用实证研究方法,从消费者感知的角度出发,研究影响卷烟产品质量的众多因素,为企业改进卷烟产品质量提供决策。     

新《保险法》对消费者利益的保护

第十一届全国人大常委会第七次会议于2009年2月28日表决通过了修订后的保险法,新《保险法》修订的一个重要特点和内容是加强对消费者主要是投保人和被保险人利益的保护。在本文中,笔者提出保护投保人和被保险人利益分为两个层面,一是对投保人和被保险人整体利益的保护;二是对投保人和被保险人个体利益的保护。整体利益和个体利益是辩证统一的关系,分别体现了保险业监督管理法和保险合同法的不同性质和功能,是理解和贯彻执行保险法的出发点。     

Mix between Satisfaction and Attributes Destination Choice: A Segmentation Criterion to Understand the Ski Resorts Consumers

This study examined the attributes prioritized by tourists when choosing a winter sports destination and their degree of satisfaction with the services provided by Portugal's only ski resort. Two hundred tourists completed a questionnaire with factor analysis then deployed to extract the data that served as the basis for cluster analysis. Our results report discrepancies between the attributes valued by tourists when choosing winter sports destinations and their degree of satisfaction with the ski resort's services. Moreover, the combination between attributes/motivations prevailing in destination selection and the subsequent satisfaction with the services provided may generate information of relevance to evaluating organizational competitiveness. Copyright © 2014 John Wiley & Sons, Ltd.     

消费者创新性的结构测量及对创新性行为的影响

现有文献比较全面地揭示了消费者创新性与新产品创新性行为之间的多重关系,并探讨了这些关系产生的条件和机制。但绝大多数的理论和经验研究都将消费者创新性视为一个单维构念来进行操作性界定和测量,很少有研究去探索其内在结构并在此基础上检验每个维度与新产品创新性行为之间的关系。文章旨在探讨消费者创新性的结构维度并在此基础上观察不同类型的消费者创新性对创新性行为的影响。结论表明,消费者创新性是一个包括感知创新性和认知创新性的双维构念;作为整体的消费者创新性与新产品采用行为并没有显著的相关性,只有认知创新性才与新产品的采用行为正向相关,而感知创新性只与新产品的创新性信息搜寻正向相关。上述结论为消费者创新性提供了一个新的认识,也为今后学者从该角度来研究有关消费者创新性的其他问题提供了变量测量的工具,而且还为新产品的营销实践提供了新的管理启示。     

In search of diners responsive to health cues: Insights from U.S. consumers

Many consumers rely on summary statistics offered by online and mobile platforms to attain nutrition information on menu items. While positive (vs. negative) summary cues garner more favorable consumer responses, this research provides a more nuanced understanding of this effect by examining the moderating role of two individual-level characteristics: health-consciousness and need for status. Two MTurk samples (Study 1: n = 142, Study 2: n = 119) were recruited in 2018. Findings from Study 1 suggest that health-conscious (vs. less health-conscious) consumers show a wider gap in perceived healthiness of a menu item in response to the valence of a health cue. This greater gap translates into more polarized attitudes toward the menu item. Findings from Study 2 indicate that consumers high (vs. low) in need for status exhibit less favorable attitudes toward a menu item with a negative health cue. Theoretical and managerial implications are discussed.