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Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Tupescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1994. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 258-272).

The purposes of this study were to identify the relationship between the provision of consumer information programs and satisfaction with food marketing services and to assess the benefits of a program as they affect both consumer satisfaction and retail food store profits. A conceptual model which proposed a positive relationship between the provision of a consumer information program and increased product purchasing, increased satisfaction with the product, and increased satisfaction with the foodstore was developed for the study. The model was operationalized through the use of three indicators to measure each of the four constructs. A field test of the model was conducted at a warehouse foodstore in central Connecticut where an in-store information program had been implemented one year prior to this study. The program, which focused on meats, provided three modes of presentation. Response to the program was measured by interviewing 277 shoppers during October and November, 1984. Respondents were asked about their use of the information presented, attitude toward the program, and perception of its usefulness. The data collection instrument developed for this study was a two part questionnaire. The first part was self administered. Respondents were dueried on satisfaction with the meat department and with the store. Twenty-one attitude, interest, opinion items related to food shopping and meal preparation were included in this section. The second part was an interview questionnaire which was utilized to ‘ obtain information on shoppers response to the information program, shopping habits, and demographic characteristics. The sample was found to be representative of warehouse foodstore shoppers. The average household size was four persons, and the average food budget was $100.00 per week. Twenty-nine percent spent less than 50% of their meat budget at the store, but only 11% purchased less than 50% of their groceries (excluding meat) at this store. Shoppers who responded positively toward the information program purchased more meat, and were more satisfied with the meat department and with the store. The conceptual model was able to explain positive response as measured by use, attitude, and perception of usefulness of the program in terms of these outcomes. The model was unable to explain negative response to the program. Further analyses of the data resulted in the addition of two antecedent variables to the model. Those who were not predisposed to information seeking and had never enrolled in a consumer education course were likely to be nonusers of the information program. / Ph. D.

Master of Agribusiness / Department of Agricultural Economics / Arlo Biere / This thesis is the plan used to outline a business plan for a prospective business, TASTE ST LOUIS. While working toward my MAB Degree, I realized there were many things I could implement from the program into the business that would help this new business venture to succeed. I was able to research the food service industry to gain a better understanding of how to market and plan for the success of this venture. After I started the research on this business venture, I soon found that we needed a business plan that would answer many questions we had regarding the success of our business. The first part of the thesis is a brief summary of the food service businesses in St. Louis and the geographic analysis that became the deciding factor in locations. The second part of the thesis is an explanation of TASTE ST LOUIS. This section gives the history of the business and explains the development and start-up. The third portion, of the thesis is the small- business plan and pro forma financial statements.

Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the thesis focuses on tourism services marketing. In the third chapter are analyzed marketing concepts of restaurant businesses in the Czech Republic and foreign countries. Next, fourth chapter includes analysis of results of the survey that was carried out online. Goal of this research, that was carried out for purposes of this thesis, is to find out how many interviewees have ever been, either in the Czech Republic or in any foreign country, in experiential restaurant and what in particular evoked the experience. The next part of this chapter features two interviews with professionals from the field of tourism and food services.

Questa tesi empirica si concentra sul ruolo svolto dal food marketing (sezione uno) e dal destination branding (sezione due) nel promuovere lo sviluppo di una regione . La tesi è strutturata come raccolta di 4 articoli. La prima sezione si basa su due ricerche empiriche inerenti il caso della Fontina, un tipico formaggio italiano. L'obiettivo è capire che tipo di valore può essere generato collegando un alimento tipico alla regione di origine / produttore / certificazione. L'analisi approfondisce e supporta studi precedenti sull’ importanza della certificazione DOP e contribuisce individuando un legame tra le preferenze dei consumatori per i prodotti DOP e le differenze territoriali. La seconda sezione si concentra sul tema della collaborazione nelle destinazioni turistiche, approfondendo il ruolo della fiducia nel rapporto tra benefici (economici e relazionali) realizzabili attraverso service bundling e l'orientamento degli albergatori al networking. Sono stati intervistati 164 albergatori valdostani. I risultati evidenziano che la fiducia media il rapporto tra benefici relazionali e orientamento al networking. Un ulteriore risultato interessante è l'effetto mediazione svolto dell’ innovatività degli albergatori nel rapporto tra benefici economici e orientamento al networking. Lo studio fornisce una segmentazione del settore dell'ospitalità in base all'orientamento al networking degli operatori. / This empirical thesis focuses on the role played by typical food marketing (section one) and destination branding (section two) in enhancing the development of a region. The thesis is structured as the collection of 4 papers. The first section is based on two empirical surveys on the case of Fontina, a typical Italian cheese. The aim is to understand which kind of value can be generated by linking a typical food to the region of origin/ producer/ certification. The analysis supports and builds on previous studies on the importance of PDO certification. Importantly, it contributes by eliciting consumers’ preferences for PDO according to territorial differences. The second section focuses on the topic of collaboration in tourism destinations. This research investigates the role of trust in the relationship between benefits (economic and relational) achievable through service bundling and hoteliers’ orientation to networking. 164 hoteliers located in Aosta Valley region in Italy were interviewed. Outcomes highlight that trust mediates the relationship between relational benefits and networking orientation. Another interesting result is the mediation effect of hoteliers’ innovativeness on the relationship between economic benefits and networking orientation. The study provides a segmentation of the hospitality industry according to operators’ networking orientation.