基于心理学角度的设计类型探讨

设计是为了美化生活,改变人们生活方式的一种行为。设计的产品为消费者服务,消费者对产品设计的好坏程度,有直接的发言权,而满足消费者的心理,可以说就是成功设计的一半。文章从心理学的角度阐释什么是好的设计,根据李彬彬教授的研究和其他资料的学习整理,分析归纳出好的设计类型。     

Audience Engagement and its Effects on Product Placement Recognition

This article explores the feasibility of examining, via self-reported measures, the relationship between audiences’ perceptions of the quality of their cognitive and emotional engagement with an entertainment piece and the memory trace created by a product placement. This field-based quasi-experiment uses a within-subject design and targets teenagers. Although limited by the viability of available, wholly suitable measurement scales, this exploratory study finds that audience engagement (which consists of pleasure, arousal, and cognitive effort) and star liking can be measured by self-reports after consumers watch a movie and that star liking, cognitive effort, and pleasure affect recognition for product placements.     

A study of the believability of the forms of puffery

This study tested consumers' perceptions of the believability of puffery in advertising. Forms of puffery have been ranked for their potential ability to deceive consumers. Subjects were asked to rate how believable they found examples of each of the six forms of puffery. The study compared the believability of the claims with the subjects' familiarity and experiences with the products about which the claims were made. The results of a one-way analysis of variance showed little difference between consumers' levels of believability across five of the six levels of puffery. Overall, most consumers did not feel strongly one way or another about the believability of the puffed claims. That both familiarity and experience with the products significantly influenced the believability of the claims made in the study was indicated by χ²-tests. Recommendations are made concerning marketers' use of puffery. Topics for future research in the area are also suggested.     

To Launch or Not to Launch: An Empirical Estimate of New Food Product Success Rate

New product introduction is one of the most important activities for a company’s growth. It is generally accepted that new product introductions are essential to the health of food companies. Yet, many believe that most new products fail, therefore discouraging companies to introduce some new products. However, most of the estimates suggesting high failure rates are either anecdotal or qualitative. This article provides a quantitative approach to measuring new product success rates for food products and to show the relationship between the success of new product and entry strategies. This article uses a quantitative approach to measuring product success/failure exclusively for food products. The authors contend that failure rates for food products are not nearly as low, and success rates much higher than it was previously established in the literature and perceived by the industry professionals. There was a significant variability of success rates between various food groups ranging from 58% for both fruit and vegetables and desserts and ice-cream categories to 88% for baby food. Success rates also varied among the different introductory strategies of the new food products, ranging from 50% for new packaging to 75% for re-launch strategies.

Academics and practitioners usually quote very low success rates for new products based on subjective and/or strictly qualitative information. This empirical quantitative research shows that success rates for food products are much higher than previously reported. This should encourage greater use of new products to grow sales and profits. The previously reported low success rate may have led to the reluctance to introduce new products and therefore set many of the legacy food companies in their current poor financial condition.     

Leadership and Innovation Processes—Development of Products and Services Based on Core Competencies

SUMMARY

The new challenge for destinations is to professionalize the continuous development process of innovative products and services. In this context, innovation is regarded as a bipolar process between market and resources. From the resource-oriented perspective, the concentration on regional core competencies will therefore become a source of innovation for destinations while the customer is the source of innovation from the market-oriented perspective. Resulting from the nature of the destination product, the innovation process is interpreted as an inter-organizational network process. The aim has to be the implementation of continuous innovation processes in the form of networks within a system of a learning destination. Given the fact that, especially for innovative activities, networks play a minor role in tourism at present, the question is raised of how to overcome the obstacles of cooperation and to initiate network activities to foster innovation networks within a destination. A study was conducted that focused on the identification of forms of cooperation that strengthen and reinforce innovative behavior in a destination. The article aims at discussing the enhancement of the attractiveness and the quality of innovative network activities by increasing the value of cooperation for the providers of the destination.     

Hotel Innovation Through Property Renovation

ABSTRACT

There is little doubt that renovation is a costly, ongoing and an essential requirement for hotels to stay competitive in the market. At any one time almost every hotel has recently been renovated, is under renovation, or is waiting for renovation. An examination of the literature uncovers that product innovation and property renovation are inseparable in the hotel industry. This is due to the fact that various levels of innovation can be attained through renovation. Therefore, it is the intention of this paper to concentrate on the process of property renovation in the hospitality industry and its role as a strategic marketing tool for product innovation. This is undertaken through presenting an analysis of a survey of hotel general managers in Egypt.     

我国农产品价值链风险管理浅析

农产品价值链管理已经成为适应农业发展的新模式,但是在追求价值实现、增值的过程中,由于农产品种植、生产的特殊性,价值链存在许多问题,这使得我国农产品价值链面临很多风险,这些风险严重影响我国农产品价值链的实现和增值。借鉴成熟的价值链管理理论,重点分析了目前我国农产品价值链所存在的主要具体风险及影响,并提出了相应的对策。     

黑龙江省银行汇率避险产品发展现状及对策

汇改重启后,各类经济主体避险意识显著增强,对汇率避险产品的需求更为迫切。从黑龙江省外汇指定银行汇率避险产品发展现状谈起,以案例分析的形式,综合评估目前在用的避险产品特性,分析其对国际收支及跨境资金流动的影响,从国家监管、银行经营管理和企业层面剖析了黑龙江省银行汇率避险产品发展的制约因素,提出了相关政策建议,以更好地支持和加强银行汇率避险服务。     

关于设计院质量管理的一点思考

论述了设计院质量管理的主要控制环节,通过对培养质量意识,做好设计输入、设计评审、产品校审和确认等质量管理工作,提高产品质量,供设计企业的同行参考借鉴。     

手机展示模型在Java3D中的应用与研究

从企业展示产品以及消费者对产品展示的要求出发,以数字图片作为输入,基于Java3D进行手机产品的几何建模,利用纹理映射技术,实现了高效率、高质量的手机产品三维展示的计算机仿真效果。通过这种方法使产品模型容易建立,产品展示真实感程度高,交互性强,为广泛应用于手机产品的展示及广告宣传等领域提供一定的参考。