Sökning: "consumer preference"

Visar resultat 1 - 5 av 21 avhandlingar innehållade orden consumer preference.

  1. 1. Ready meal consumption - when, where, why and by whom?

    Författare :Mia K. Ahlgren; Örebro universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; consumer; ready meals; meal; situation; product development; food choice; attitude; value; belief; preference; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : .... LÄS MER

  3. 2. Explorations in Values Awareness : Elicitation of Consumer Preferences for Information Systems Development

    Författare :Eric-Oluf Svee; Jelena Zdravkovic; Paul Johannesson; Fredrik Björck; Stockholms universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; requirements engineering; business-IT alignment; consumer preferences; Informatics and System Science; informatik med systemvetenskap;

    Sammanfattning : The need for complex software to coordinate the activities of modern enterprises has become a necessity for their success. As business sectors are rapidly reshaped, organizations become global, and consumers have a seemingly endless degree of choice, these competitive conditions require software engineers to incorporate consumer values—personal judgments based on comparative, preferential experiences—into the design of such supporting software. LÄS MER

  4. 3. Rye bread in Sweden : Health-related and sensory qualities, consumer perceptions and consumption patterns

    Författare :Pernilla Sandvik; Margaretha Nydahl; Iwona Kihlberg; Ingela Marklinder; Hely Tuorila; Uppsala universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; national dietary survey; sensory analysis; preference mapping; sourdough; whole grain; public health; health promotion; Kostvetenskap; Food; Nutrition and Dietetics;

    Sammanfattning : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. LÄS MER

  5. 4. Utilizing Consumer Preferences to Promote Values Awareness in Information Systems Development

    Författare :Eric Oluf Svee; Jelena Zdravkovic; Paul Johannesson; Andreas Opdahl; Stockholms universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; consumer preferences; requirements engineering; enterprise architecture; business strategy; goal modeling; Computer and Systems Sciences; data- och systemvetenskap;

    Sammanfattning : The challenges of developing the information systems (IS) that support modern enterprises are becoming less about engineering and more about people. Many of the technical issues of the past, such as hardware size and power, connectivity, and robust software, are engineering problems that have largely been solved. LÄS MER

  7. 5. What Does it Take to Get your Attention? : The influence of In-Store and Out-of-Store Factors on Visual Attention and Decision Making for Fast-moving Consumer Goods

    Författare :Poja Shams; Anders Gustafsson; Erik Wästlund; Martin Löfgren; A. Parasuraman; Karlstads universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; point-of-purchase marketing; influencing factors; out-of-store; in-store; shelf space; product packaging; package design; visual attention; visual search; eye-tracking; process-tracing; gaze cascade model; recognition heuristic; familiarity; decision-making; decision-making process; decision-making strategies; heuristic decision-making; preference formation; information processing; Business Administration; Företagsekonomi;

    Sammanfattning : Decision making for fast-moving consumer goods involves a choice between numerous similar alternatives. Under such demanding circumstances, a decision is made for one product. The decision is dependent on the interaction between the environment and the mind of the consumer, both of which are filled with information that can influence the outcome. LÄS MER