This dissertation consists of three separate essays. The first two essays focus on real estate brokerage; one studies the conditions for efficient employment in the real estate brokerage industry under fixed commission rates and the other examines the role of real estate agents in buyer-seller bargaining. The third essay presents an integrated analysis of housing investment and consumption choices that takes into account both the uncertainty in investment returns and liquidity constraints. Essay one presents a model of real estate trading with brokerage that integrates sequential search, two-sided matching, and the competitive entry and effort choice of real estate agents. The equilibrium employment pattern of the model helps to explain the observation that the number of agents is more sensitive to the expected transaction price than to the transaction volume. The condition for efficient employment requires the commission to be proportional to the opportunity cost of search time and the expected trading gain, with the proportion determined by the productivity of brokerage employment. Efficient employment also requires regulating the entry so as to achieve the productivity balance between the number of agents and individual effort. Essay two examines asymmetric information and bargaining within the model of real estate trading developed in essay one. The equilibrium outcomes of bargaining with and without information asymmetry are characterized with the help of mechanism design methodology, and the associated welfare levels are compared. The analysis is applied to evaluating the role of real estate agents in the bargaining. Agents seek compromises between the buyer and seller by providing credible information to both parties. Such a role is welfare improving when the scale economy of brokerage with respect to the stock of buyers and sellers is not strong and brokerage employment is sufficient. In essay three, Pratt's certainty-equivalent approximation is applied to the Henderson-Ioannides (1983) housing tenure choice model. The key trade-offs for housing investment and consumption choices induced by the uncertainty and liquidity constraints are clearly illustrated and the implications for tenure choice examined against the existing empirical evidence.

Consumer concerns in food purchasing contain a number of elements, including food safety, environment, animal welfare, and other socially related issues. The purpose of this study was to examine consumer perceptions of the potential benefits of products that are produced using an environmental management system (EMS) in agriculture, and identify those factors that influence choice. The choice modeling technique uses consumer preferences to estimate Montrealers' willingness to pay (WTP) for production practices that decrease the impacts on the environment, as well as for other potential benefits of EMS production. Results indicate that consumers are willing to pay a price premium for these environmental benefits. This could provide a justification for government to support certification and labeling programs.

Dissertation submitted in compliance with the requirements for the Masters Degree in Technology: Business Administration, 2008. / The aim of the study was to identify causes of churning, to find ways of managing it and to diagnose customers‟ communication needs. Furthermore the research tested the impact of messaging services on customer retention and whether these services could compensate for the declining revenue or become new cash cows for service providers. The units of analyses were young people of ages ranging from 15 to 24. This group was chosen because it was found, during the study, that they used new services more often than any other age group. The initial plan, however, was to interview the entire population of cellphone users. Stratified random sampling was used to randomly select the units of analysis. Interviews were conducted at the homes of respondents, in the streets and at a shopping centre. Causes of customer churning were found to be billing by service providers that confused customers and „better phone deals offered by the competitors‟ resulting in some of the respondents switching providers. Other aspects about which respondents complained and which therefore could cause churning are „poor network quality‟, „confusing pricing structure‟ and „long waiting on customer care line‟. The respondents indicated that their communication needs could be satisfied by services that are easy to use, a helpful customer care agent and being able to retain a number when switching a service provider. Therefore churning could be managed by removing or reducing the causes of it and attracting the customers by meeting their communications needs, which are, improving customer care service and designing services that are easy to use. The research was inconclusive on the messaging services. Of the three new messaging services that were studied, only one was extremely popular, while the other two were hardly used. Instant messaging was the second most used service to voice and SMS and it was also ranked second, in order of importance. The other two messaging services, mobile email and MMS, received low rankings from the respondents. In addition more than a quarter (27%) of the respondents had never used mobile email. The implications of these findings are that service providers should improve their customer care service and design services that are easy to use.

The study assessed the possible significance of Green Consumerism in South Africa. Different meanings of "green" are explained. Consumer preferences for some green products was examined. An analysis of the attitudes and actions of South African consumers to green products and services was completed in two suburbs, of Pietermaritzburg, as a case study. Though there was a significant difference in total household income between shoppers in the two suburbs there was no significant difference between their respective green expenditure. Consumers generally preferred cheaper conventional products to more expensive green products. Consumers considered price as the most important factor when making purchasing choices and the higher the price differential, the more likely consumers are to select cheaper conventional products rather than green alternatives. Public education, government intervention in the form of lower taxes or subsidies for green products and encouragement of green movements are required if Green Consumerism is to become a meaningful alternative in South Africa. / Thesis (M.Env.Dev.)-University of Natal, Pietermaritzburg, 1997.

This study examines the attitudinal and behavioural dimensions of Indian consumers, in the Chatsworth area, to brand loyalty. A survey was undertaken in the designated area and data for the investigation was obtained from a sample of 237 households, drawn by means of the stratified random sampling technique. The data was qualitatively and quantitatively analysed using numerous descriptive and inferential statistical techniques. The findings indicate that Indian consumers are more brand loyal to food than to non-food products. This result reflects that the type of merchandise involved and the relative strength of brands have an important influence on brand loyalty. Furthermore, Indians are rational buyers, who evaluate the cost and benefits of products, and increasingly consider the purchases of house brands as opposed to branded products. The determinants of brand loyalty for products in general. was found to be quality, whilst the main product evalutation criteria for food items is freshness, followed by nutritional value. The majority of consumers do not base their judgement of quality on price. Finally, non-brand loyal buyers assign higher ratings to product attributes on most of the specific products studied, than brand loyal consumers. / Thesis (M.Admin.)-University of Durban-Westville, 1993.

The development of a scum in a commercial sports drink is of concern because the product would be of poor quality, which may result in financial losses due to consumer rejection of the product and hence a decrease in the firm’s market share. The scum could be harmful to health and as such the firm could be litigated. Several factors, including microbial proliferation, may be the cause of the development of a scum in sports drink, but the actual cause seems not to have been established. The aim of this study was to characterise the scum in sports drink and determine the effects of preservation factors (pasteurisation, chemical preservatives and refrigeration) on its development. Samples of the sports drink were taken at different stages of processing to determine the effect of preservatives, pasteurisation and storage temperature on scum development. Some samples were kept at room temperature (approx. 25°C) and others were kept in the refrigerator (approx. 4ºC) during the study. A total of 150 samples were analysed over a period of four months. The structural characteristics of the scum that developed in the sports drink were determined by scanning electron microscopy (SEM) and elemental analysis. The sports drink samples were analysed for their microbial load and microbial types. Consumer acceptability of pasteurised and non-pasteurised drink was compared by conducting sensory evaluation using a consumer panel of 60 panellists. Customer complaints recorded by the sports drink manufacture that were due to scum development in the drink were also reviewed to establish the impact of scum development on consumer acceptability of the drink. The results of the study indicated that scum development was due to microbial contamination of the drink. The causative organism of the scum was identified as Acinetobacter baumanii. Acinetobacter baumanii is a gram negative non-spore forming coccobacilli and does not ferment sucrose. Acinetobacter baumanii forms the scum in sports drink as a means of protection from environmental stresses. The scum was found to be a compound of C, Si and O. The non-pasteurised samples were slightly more acceptable to consumers compared to the pasteurised samples. The consumer acceptability of pasteurised drink samples was negatively affected by the loss of aroma and flavour during pasteurisation. The preservation factors (chemical preservatives, pasteurisation and refrigeration) had no effect on scum development. To prevent post pasteurisation contamination, it is recommended that the pasteurisation process be done at the filling stage instead of at the holding stage. The frequency of changing rubbers and gaskets on the filling line should be at least every two months. The drink is pasteurised at 90ºC for 20 seconds, this needs to be reduced to a level where it will not have an influence on the loss of taste and aroma of the pasteurised drink, but without reducing the effectiveness of pasteurisation. / Thesis (M.Sc.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2013.

Typescript. / Thesis (Ph. D.)--University of Hawaii at Manoa, 1985. / Bibliography: leaves 209-214. / Photocopy. / Microfilm. / xiii, 214 leaves, bound

Typescript. / Thesis (Ph. D.)--University of Hawaii at Manoa, 1980. / Bibliography: leaves [95]-100. / Microfiche. / viii, 100 leaves, bound maps 29 cm

Typescript. / Thesis (Ph. D.)--University of Hawaii at Manoa, 1984. / Bibliography: leaves 86-91. / Microfiche. / viii, 91 leaves, bound 29 cm

In order to successfully implement service internationalisation, a detailed knowledge of the target foreign culture is required (e.g., beliefs, values, lifestyles, symbols, psycholinguistics, and attitudes). This information may be used to manage the alignment of service offerings with local tastes, and create perceptual stimuli to foster trust and encourage consumption (Fugate 1996). Credible tools are therefore required to provide the market intelligence required to understand the cultural context and inform adaptation to local preferences. Service quality modelling and measurement perform such a role in reporting customer perceptions of the effectiveness of service marketing effort. However consideration of culture�s influence upon service quality evaluation has hitherto received only periphery attention within the literature. While numerous researchers have examined the role that values play as an antecedent of the service quality construct (e.g., Donthu and Yoo 1998; Furrer et al. 2000; Mattila 1999; Winsted 1997) there are no published studies adopting a more comprehensive view of culture�s role. The widespread adoption of values as a proxy for understanding culture�s influence upon the service quality construct appears flawed as there is no theoretical justification to isolate values from the rest of the cultural field (Bourdieu 1990; Radcliffe-Brown 1949). Values alone, such as Hofstede (1984a) and Schwartz and Bilsky�s (1987) schemas, cannot fully explain how individual consumers reconcile their individual preferences with broader cultural influences (e.g., institutions, beliefs, regulations, and artefacts). In this study Bourdieu�s (1986) structuralist perspective of culture is utilised as a framework to explore how culture influences service quality. In this perspective the social world is viewed as being comprised of rules and systems that guide/inform an individual�s behaviour. Values are only one element of this social system. In this study a case approach is adopted to map the role of culture in constructing service quality preferences. While the breadth of the research agenda means there is a large population of possible cases, Taiwan is selected as the case boundary principally due its logistical accessibility. Case selection in this study can therefore be classified as a convenience sample. However, to facilitate intensive study (Stake 2005) complexity is added to the case design through purposeful sampling (Patton 1990). In addition to seeking the perspectives of local Taiwanese outside perspectives are sought from expatriate New Zealanders and Taiwanese who have lived in New Zealand. Through purposive triangulation (Patton 1990) of both the sample underpinning the case and an interpretive multi-discipline analysis the researcher constructs a model of culture�s influence upon service quality evaluation within this case boundary. No evidence is found within either the primary data or critical literature review that Taiwanese culture has any impact upon the evaluation of service quality at the primary dimensional level (i.e., �Process/Outcome Quality�, and the �Personal Interaction Quality�). Indeed apriori modelling of the construct has similarly modelled how consumers separately evaluate interpersonal aspects from other key evaluative criteria (e.g., Dabholkar et al. 1996; Gronroos 1984). This level of the dimensional hierarchy is therefore tentatively determined to be etic (Pike 1967), subject to further cross-cultural studies. A moderate level of cultural influence was however noted amongst the second-order dimensions. Finally, the third and subsequent level indicators were widely found to display extensive cultural influence and require significant adaptation efforts for local cultural preferences.