Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.

Thesis (M. S.)--University of North Carolina at Greensboro, 2006. / Title from PDF title page screen. Advisor: Barbara Dyer ; submitted to the School of Human Environmental Sciences. Includes bibliographical references (p. 67-73)

Assignment (MComm)--University of Stellenbosch, 2005. / Bibliography. Also available via the Internet.

Thesis (Ph. D.)--University of North Carolina at Greensboro, 2006. / Title from PDF title page screen. Advisor: Barbara Dyer ; submitted to the School of Human Environmental Sciences. Includes bibliographical references (p. 169-180).

Thesis (M. S.)--Architecture, Georgia Institute of Technology, 2007. / Wayne C. Chung, Committee Chair ; David Ringholz, Committee Member ; Richard Braunstein, Committee Member.

Thesis (M. Sc.)(Consumer science)--University of Pretoria, 2006. / Includes bibliographical references. Available on the Internet via the World Wide Web.

Thesis (M.S.)--Rochester Institute of Technology, 2007. / Typescript. Includes bibliographical references (leaves 55-56).

by John R. Hauser and Glen L. Urban. / Bibliography: leaves 1-2 (2nd group).

D.Comm. (Marketing Management) / Repeat purchasing of newly developed products is critical for new product success and customer profit maximisation. Yet this topic has received little or no attention from the literature. Today, as profitability is being challenged from global competition, marketers of consumable industrial products (MRO) have to understand better than ever before how to effectively and efficiently manage repeat purchasing to achieve their profit maximising objectives. The study investigates industrial consumable repeat purchasing from a high involvement purchasing perspective and identifies four purchasing constructs and their variables whichimpact customer purchasing decision making. These constructs relate to pre-trial purchase, trial purchase, first repeat purchase and long term repeat purchase decision making dimensions, each containing purchase decision making factors which the marketer is able to influence. The findings reveal that customers decide which vendor to select for a trial- purchase, heavily influenced by the transactional value offered and the customer's perceived probability of transactional value satisfaction with the offer. Retaining the vendor for a first repeat purchase requires confirmation of the perceived pre purchase satisfaction likelihood with the evaluation of the purchase and consumption experience. To be retained for continued repeat purchasing and profitability maximisation over the long term, requires marketing strategies that are based on the customer's repeat purchase orientation and the firm's ability to meet the customer's rising value expectations. Such orientation consists of either transactional or relational repeat purchasing. In the transactional case, vendor preference has to be maintained from a perspective of superior transactional value and transactional value .satisfaction whereas in the relational repeat purchasing case, vendor preference requires in addition.. vendor loyalty and buyer-seller relationships for retention. The empirical study verifies these findings which lead to a repeat purchasing framework and a predictor for measuring vendor retention. As vendor retention reflects a customer's attitudinal intent towards the product/vendor entity, marketers are advised to develop favourable customer attitudes before, during and after a purchase. By implementing customer relationship management (CRM), customer value, satisfaction, loyalty and value laden buyer-seller relationships can be created to achieve sustainable repeat purchasing and enhanced stakeholdervalue

The objective of the study was to determine perceptions of the consumers on how they judged behaviour and beef quality of cattle slaughtered for traditional ceremonies in the Eastern Cape Province of South Africa. A survey was conducted where a sample of 200 consumers were randomly selected and interviewed. Fifty non-descript cattle were slaughtered during traditional ceremonies and two hundred and twenty four (224) cattle were slaughtered at 3 through-put abattoirs (high, medium and low). Meat quality attributes were determined from the cattle slaughtered for traditional ceremonies and from cattle slaughtered at the abattoirs. Data for questionnaires was summarized as frequencies for each ceremony and statistical differences were analysed using chi square test (X2). The effect of Age, breed and sex on beef pH, colour, meat tenderness, temperature and cooking loss of cattle slaughtered during traditional ceremonies, at low, medium and high throughput abattoirs were analyzed using General Linear Model (PROG GLM) of SAS (2003). There was a significant age effect (P < 0.05) on beef tenderness and cooking loss of cattle slaughtered for traditional ceremonies. Age of cattle that have milk teeth to 1 year and age of 6 years to 8 years had an effect on the beef tenderness (25.55 ± 8.05) and cooking loss (48.00 ± 4.26) of cattle slaughtered for traditional ceremonies in Table 4.1. There was no significant sex effect on beef tenderness and cooking loss of cattle slaughtered for traditional ceremonies. Non-descript and Angus cattle slaughtered at low throughput abattoir had an effect on the colour of the beef in Table 4.2. The lightness (27.49 ± 2.53) and yellowness (21.16 ± 0.79) of the beef shows that there was a significant breed effect on cattle that are slaughtered at Low throughput abattoir, however redness of the meat was not affected by breed after slaughter. Cattle that are slaughtered at high throughput abattoir between ages of 6 to 8 years and also cattle that are more than 8 years in Table 4.4 had an effect on cooking loss (p < 0.05). Age between 6 to 8 years had an effect on the beef tenderness from cattle that are slaughtered at medium throughput abattoir. It was concluded that the meat tenderness of the young cattle with milk teeth slaughtered for traditional ceremonies was affected. On the other hand the meat tenderness and cooking loss of beef from the cattle slaughtered from low, medium and high throughput abattoir were affected by sex and breed mostly.