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The effect of construal fit on consumers' evaluative judgments.

Wong, Yee Na. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 70-77). / Abstract and appendix also in Chinese. / Abstract (English) --- p.i / Abstract (Chinese) --- p.ii / Acknowledgment --- p.iii / Table of Contents --- p.iv / List of Tables --- p.vi / List of Figures --- p.vii / INTRODUCTION --- p.1 / THEORETICAL BACKGROUND --- p.2 / Psychological Distance as Determinant of Basis for Evaluations --- p.2 / Feelings as Information --- p.8 / Construal Fit Effect and Consumers' Evaluations --- p.14 / When Feeling Right is Called into Question --- p.20 / OVERVIEW OF STUDIES --- p.23 / STUDY 1 --- p.25 / Pretest: Stimuli Development --- p.25 / Method --- p.25 / Results and Discussion --- p.27 / Main Study --- p.27 / Method --- p.27 / Results and Discussion --- p.29 / STUDY 2 --- p.34 / Pretest: Stimuli Development --- p.34 / Method --- p.34 / Results and Discussion --- p.35 / Main Study --- p.36 / Method --- p.36 / Results and Discussion --- p.38 / STUDY 3 --- p.4S / Pretest: Stimuli Development --- p.46 / Method --- p.46 / Results and Discussion --- p.47 / Main Study --- p.48 / Method --- p.48 / Results and Discussion --- p.51 / GENERAL DISCUSSION --- p.59 / Construal Fit and Psychological Distance --- p.61 / Construal Fit and Persuasion --- p.62 / Managerial Contributions --- p.64 / Limitations and Future Research --- p.65 / CONCLUSION --- p.69 / REFERENCES --- p.70 / APPENDIX --- p.78

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_326773
Date January 2009
ContributorsWong, Yee Na., Chinese University of Hong Kong Graduate School. Division of Business Administration.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, vii, 119 leaves : ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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