Expanding the quality concept to satisfy consumer demand (original) (raw)
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Food quality: Conceptual and sensory aspects
Food Quality and Preference, 1995
Food quality is a multi-faceted concept. The de$nition of food quality is furthermore a very subjective mat@ dif fering from person to person. Given the nebulousness of the concept and the substantial inter-individual variation in the de$nition of quality, the author suggests a more limited, operational approach. To deal with the many aspects of quality the author suggests breaking down the problem to attitudinal and to sensory issues, respectively. For attitudes the paper shows how the importance of quality may be measured, both by ratings and by the contribution of 'quality statements' to the stated intention of a consumer to purchase a product. For sensory attributes the paper shows how quality (or equivalently the attribute of overall Skin& can be related to the different contributions of sensory inputs. The operational approach allows deve@ers to work with quality, mod@ itporn the consumer's point of view, and even optimize it. 157
"How consumers measure food quality based on perception"
Crosby (1984) defines quality as conforming to requirement .This implies that organization must establish the requirements and specifications. Once established the quality goal of the various functions of an organization is to comply strictly with these specifications. However, the question remains whose requirement and whose specifications? Second series of definition state that, quality is all about fitness for use (juran,1998) a definition based primarily on satisfying consumer needs, These two definition can be brought together in the concept of customer perceived quality-quality can be define consumers and occur where an organization supplies goods and service to a specification that satisfies their needs. Kotler and Armstrong(1998), put this forward that, in choosing among competing brands consumers are faced with uncertainty of products performance and more generally, quality, with neither infinite time horizon nor the incentive to perform through comparative products. Both the economics and marketing literatures have found that signals mostly serve as heuristics in assessing product quality when, the consumers lack expertise and consequently the ability to access quality. There is the need to reduce the perceived risk of quality consumer involvement is low. Objectives quality is too complex to assessor time the consumer is not in the habit of spending time objectively assess quality.
QUALITY PERCEPTION OF FOOD PRODUCTS AMONG HOME MAKERS
Quality is one of the important characteristics of a product. To consumers, quality means performance, durability, service, aesthetics, reliability, features of a product. But purchasing of quality products is every one's dream. In India there are many acts to protect consumers when they face problems like food adulteration, misleading advertisement, short weights spurious products and so on. Perceiving good quality of products in today's market situation is the main concern of the consumer. Hence this study was taken to elicit information quality perception of food products among homemakers in Bangalore city. Survey method and questionnaire was the tool used to collect information. A sample of one hundred homemakers was selected through simple random sampling technique. The objectives of the study includes: to ascertain factors considered in the selection of food products, to find out the quality perception towards food products among home makers and to assess the satisfaction of product quality and purchase quality. The major findings of the study were that most of the respondents preferred newspaper as a source of information on the food products. The factors considered while purchasing food products by majority of the homemakers were quality followed by price, availability and brand. It was further found that 96 percent of the respondents remarked purity as an important aspect for a quality food product followed by taste, food hygiene and standardized marks. It was evident that, 57 percent of the respondents were highly satisfied with product quality and 43 percent of the respondents were moderately satisfied with product quality. Higher percentages of the respondents were highly satisfied with purchase quality and only 47 percent of the respondents were moderately satisfied with purchase quality. There exists a positive significant relationship between product quality and purchase quality as remarked by the respondents regarding the level of satisfaction that was found to be +0.0843. Higher the satisfaction of product quality better is the purchase quality.
Food in Society: Economy, Culture, Geography, 2001
ISBN 0 340 72003 4 (hbk); 0 340 72004 2 (pbk) http://www.routledge.com/books/details/9780340720042/ 15 FOOD QUALITY
QUALITY OF FRESH AND PROCESSED PRODUCTS
Today & Tomorrow’s Printers and Publishers, New Delhi, 2019
The commercial approach to food quality is undergoing both an evolution and a revolution. Quality evaluation systems are evolving from a perspective of quality control to quality Assurance to Quality Management. These changes have necessitated revolutionary switches of emphasis from inspecting quality to improving processes that result in enhanced quality. Food science has generally regarded quality as a tool to evaluate other objectives (e.g., food process development, food product development, new package assessment). Thus, food quality is still generally defined by the investigator in terms of clearly measurable characteristics rather than in terms of consumer acceptability. Within a food process, trade offs frequently occur such that quality can be optimized and not maximized. Thus, changes in quality of a specific product undergoing a specific process are described in relative changes of specific characteristics (e.g., colour, flavour, texture) rather than a composite of these characteristics.
Slovenian Journal of Public Health
IntroductionReducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties) and modifying extrinsic (food packaging and other external information) food attributes that can influence purchasing decisions. This article is a literature review of studies that analyse the influence of intrinsic and/or extrinsic attributes on consumer product preference and purchasing decisions.MethodsA keyword search for relevant studies was conducted using Web of Science, an interdisciplinary electronic resource. Articles from other sources were also included and systematically reviewed.ResultsThe search string identified 266 results. Thirty-eight articles were included in the final analysis and coded according to intrinsic and extrinsic food attributes, reformulated nut...
Measuring perceptions of quality in food products: the case of red wine
Food Quality and Preference, 2004
Perceived quality in food products is complex and is often operationalized by multi-dimensional constructs, whose measurement requires the designing of sufficiently validated scales. Since the intrinsic characteristics of each individual product are different and the extrinsic attributes can have an effect that differs from expectations, it is necessary to adapt the scale to each considered product. Using an empirical study, we demonstrate that perception of wine quality has a dimensional structure (7 dimensions) and can be measured using a 21-item scale that has been satisfactorily validated. Through the methodology proposed and the operationalization of the items as perceptions minus expectations, we suggest using two different scales for food and beverage products, one for intrinsic attributes and another for extrinsic attributes.
Tasting quality: the roles of intrinsic and extrinsic cues
Asia Pacific Journal of Marketing and Logistics, 2009
Purpose -This paper aims to investigate the respective influences of price and country of origin (COO), as extrinsic cues, on consumer evaluations of product quality when all intrinsic cues are experienced through sensory (taste) perception. Design/methodology/approach -Taste-testing experiments were conducted (n ¼ 263) using Brie cheese as the test product and a 3(COO) Â 3(price) Â 3 (fat content) conjoint analysis fractional factorial design. Findings -Price was clearly found to be the most important attribute contributing to perception of Brie quality, followed by fat content. COO also exerted a substantial influence on respondents' evaluation. In the case of this sensory experiment, reliance on the extrinsic cues tested was found to remain extremely robust even when all intrinsic cues (through sensory experience) were available for respondent evaluation when objective product quality was manipulated to three differing levels.