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You searched for subject:( Taste perceptions). Showing records 1 – 2 of 2 total matches.

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North-West University

1. Veldman, Stian. Consumer perceptions of beer products at the point of purchase / Veldman S.

Degree: 2011, North-West University

Customer perception and the way this phenomenon impacts customers' choices when purchasing products is an extremely significant marketing aspect in any industry. In a competitive market and economy, understanding and being able to predict consumer perceptions and responses is a crucial competitive factor that all suppliers should have an in–depth knowledge and understanding of. This applies especially to the South African beer market with more than forty competing beer brands. This study examines the aspect of customer perception in terms of the three central variable perceptions of price, taste and brand image. Furthermore, the study takes into account the interaction between these variables and attempts to ascertain whether one is more significant than the other. To this end an empirical research study was undertaken by means of a questionnaire that examined the responses from 225 participants. These responses were analysed in terms of a number of significant variables in relation to perceptions of price, taste and brand image. The results were also compared to the literature and theory on the subject. Among the findings from this research was that while all variables were important, price was considered by the participants to be a constant factor in the decision–making process. However, it was also found that price as a perception could not be viewed in isolation as a separate and autonomous variable. It was found that aspects such as brand image could have a significant impact on other perceptual factors such as taste. The study concludes with the recommendation that the perceptions of price, taste and brand image should be considered in terms of their affect on each other and should be further researched in terms of a more holistic understanding of their interconnections.

Subjects/Keywords: Consumer perceptions; Price perceptions; Taste perceptions; Brand image perceptions; Point of purchase; Consumer behaviour

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Veldman, S. (2011). Consumer perceptions of beer products at the point of purchase / Veldman S. (Thesis). North-West University. Retrieved from http://hdl.handle.net/10394/7342

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Veldman, Stian. “Consumer perceptions of beer products at the point of purchase / Veldman S. ” 2011. Thesis, North-West University. Accessed August 16, 2018. http://hdl.handle.net/10394/7342.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Veldman, Stian. “Consumer perceptions of beer products at the point of purchase / Veldman S. ” 2011. Web. 16 Aug 2018.

Vancouver:

Veldman S. Consumer perceptions of beer products at the point of purchase / Veldman S. [Internet] [Thesis]. North-West University; 2011. [cited 2018 Aug 16]. Available from: http://hdl.handle.net/10394/7342.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Veldman S. Consumer perceptions of beer products at the point of purchase / Veldman S. [Thesis]. North-West University; 2011. Available from: http://hdl.handle.net/10394/7342

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Kentucky

2. Paterson, Stacey. STUDENT PERCEPTIONS OF ORGANIC FOOD IN RELATION TO HEALTH, ENVIRONMENT AND PRICING.

Degree: 2015, University of Kentucky

The organic industry is full of opinions and perceptions, which influence consumer purchasing decisions. A convenience sample of 69 college students between the ages of 19-23 registered in a basic food preparation class participated in this study. A sensory analysis of organic and conventional fruits, vegetables, meat and poultry, eggs and dairy measuring categorical taste differences between the two types of food. Student perceptions of organic foods in relation to health, environment and pricing and the likelihood of purchase were also studied. The influence of Diet and Well-being on organic purchases predominantly mattered somewhat to students, while price mattered completely. Overall, it can be concluded from this study, that there is no significant difference in taste between organic and conventional foods and that student perceptions match those examined in previous studies, but perceptions are not as heightened as the typical consumer exhibits.

Subjects/Keywords: Organic; Perceptions; Health; Environment; Taste; Analysis; Students; Agricultural Education; Agriculture; Food Science; Nutrition

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Paterson, S. (2015). STUDENT PERCEPTIONS OF ORGANIC FOOD IN RELATION TO HEALTH, ENVIRONMENT AND PRICING. (Masters Thesis). University of Kentucky. Retrieved from http://uknowledge.uky.edu/foodsci_etds/38

Chicago Manual of Style (16th Edition):

Paterson, Stacey. “STUDENT PERCEPTIONS OF ORGANIC FOOD IN RELATION TO HEALTH, ENVIRONMENT AND PRICING.” 2015. Masters Thesis, University of Kentucky. Accessed August 16, 2018. http://uknowledge.uky.edu/foodsci_etds/38.

MLA Handbook (7th Edition):

Paterson, Stacey. “STUDENT PERCEPTIONS OF ORGANIC FOOD IN RELATION TO HEALTH, ENVIRONMENT AND PRICING.” 2015. Web. 16 Aug 2018.

Vancouver:

Paterson S. STUDENT PERCEPTIONS OF ORGANIC FOOD IN RELATION TO HEALTH, ENVIRONMENT AND PRICING. [Internet] [Masters thesis]. University of Kentucky; 2015. [cited 2018 Aug 16]. Available from: http://uknowledge.uky.edu/foodsci_etds/38.

Council of Science Editors:

Paterson S. STUDENT PERCEPTIONS OF ORGANIC FOOD IN RELATION TO HEALTH, ENVIRONMENT AND PRICING. [Masters Thesis]. University of Kentucky; 2015. Available from: http://uknowledge.uky.edu/foodsci_etds/38

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