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Article
Publication date: 18 March 2021

Ou Wang, Simon Somogyi and Richard Ablett

This study explores the influence of quality attributes and socio-demographics on Chinese consumers' general and online consumption of three origin-specific lobsters: Canadian…

376

Abstract

Purpose

This study explores the influence of quality attributes and socio-demographics on Chinese consumers' general and online consumption of three origin-specific lobsters: Canadian, United States and Australian.

Design/methodology/approach

A web-based survey was administrated to 981 consumers from two cities in China: Shanghai and Qingdao. Descriptive analysis and binary logistic regression were used in the data analysis.

Findings

Chinese consumers were more willing to pay for the lobster quality attributes vitality, meat content, texture, size and safety. Their general and online consumption of three origin-specific lobsters is significantly linked to the following quality attributes and socio-demographics: meat content, size, shell hardness, texture, safety, nutrition, age, income, education, occupation, residential place and marital status.

Originality/value

This is the first study to explore the influence of quality attributes and socio-demographics on consumers' online consumption of luxury seafood.

Details

British Food Journal, vol. 123 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 8 May 2018

Ou Wang, Simon Somogyi and Richard Ablett

The purpose of this paper is to explore Chinese consumers’ perceptions towards a luxury seafood – lobster, and identify the important perceptions that influence Chinese consumers’…

743

Abstract

Purpose

The purpose of this paper is to explore Chinese consumers’ perceptions towards a luxury seafood – lobster, and identify the important perceptions that influence Chinese consumers’ general image of lobster. It also recognises Chinese consumer segments based on their perceptions towards lobster.

Design/methodology/approach

The data were collected through an online survey (n=882, in two Chinese cities: Shanghai and Qingdao). The surveys explored consumer’s perceptions and general image of lobster. Descriptive analysis, partial least squares regression and cluster analysis were conducted for data analyses.

Findings

Findings show that the most important perceptions regarding lobster by Chinese consumers are umami, delicious, high in protein, expensive, nutritious, upscale, red colour and bring back appetite. Chinese consumers’ general image of lobster is positively linked to perception items, such as delicious, western flavour, umami, nutritious, high in protein, enjoy, upscale and appetite; and is negatively linked to perception items: spicy/hot, Chinese flavour and risk in illness. Three consumer segments are identified: western-flavour-lovers (35.4 per cent), Chinese-flavour-lovers (32.8 per cent) and negative-believers (31.8 per cent). Significant differences were recognised in the socio-demographic distribution among these three segments including, city, income, marital status, educational level, occupation and age.

Originality/value

This is the first study to present information regarding consumers’ perceptions, general image and segments towards luxury seafood in the world’s largest East-Asian country – China. The findings from this study can help global seafood marketers and exporters to better understand Chinese consumers which should assist them in developing effective marketing strategies for their luxury seafood products in this major market.

Details

British Food Journal, vol. 120 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 2002

Richard Cooney

This paper examines the development of an antecedent model of social partnership, the social “accord” employed by the Labor Government in Australia during the period 1983‐1996…

816

Abstract

This paper examines the development of an antecedent model of social partnership, the social “accord” employed by the Labor Government in Australia during the period 1983‐1996. The specific focus of the paper is upon the implementation of the Training Reform Agenda (TRA) in Australian manufacturing. The TRA was designed to provide for the upskilling of existing employees and the enhanced vocational preparation of new employees. This was a joint objective of government, business and union policy and one designed to encourage the growth of high‐wage, high‐skill industries. The achievement of this objective was, however, limited. Social partnership, in the case of the TRA, proved to be a way of legitimating a work change process which delivered greater gains to employers than it did to unions and employees. The partnerships formed under the aegis of the TRA had a limited lifespan and represented a contingent form of relationship between the partners, rather than a seachange in relations.

Details

Employee Relations, vol. 24 no. 3
Type: Research Article
ISSN: 0142-5455

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Article
Publication date: 1 January 1901

IN order to be able to discriminate with certainty between butter and such margarine as is sold in England, it is necessary to carry out two or three elaborate and delicate…

47

Abstract

IN order to be able to discriminate with certainty between butter and such margarine as is sold in England, it is necessary to carry out two or three elaborate and delicate chemical processes. But there has always been a craving by the public for some simple method of determining the genuineness of butter by means of which the necessary trouble could be dispensed with. It has been suggested that such easy detection would be possible if all margarine bought and sold in England were to be manufactured with some distinctive colouring added—light‐blue, for instance—or were to contain a small amount of phenolphthalein, so that the addition of a drop of a solution of caustic potash to a suspected sample would cause it to become pink if it were margarine, while nothing would occur if it were genuine butter. These methods, which have been put forward seriously, will be found on consideration to be unnecessary, and, indeed, absurd.

Details

British Food Journal, vol. 3 no. 1
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 April 1949

It has often been said that a great part of the strength of Aslib lies in the fact that it brings together those whose experience has been gained in many widely differing fields…

259

Abstract

It has often been said that a great part of the strength of Aslib lies in the fact that it brings together those whose experience has been gained in many widely differing fields but who have a common interest in the means by which information may be collected and disseminated to the greatest advantage. Lists of its members have, therefore, a more than ordinary value since they present, in miniature, a cross‐section of institutions and individuals who share this special interest.

Details

Aslib Proceedings, vol. 1 no. 4
Type: Research Article
ISSN: 0001-253X

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Publication date: 1 April 1950

The papers in this issue were given at the 25th Annual Conference, held at Bristol University from 22nd to 25th September, 1950. Some 230 delegates from the British Isles, the…

28

Abstract

The papers in this issue were given at the 25th Annual Conference, held at Bristol University from 22nd to 25th September, 1950. Some 230 delegates from the British Isles, the Commonwealth and Europe were welcomed to dinner on Friday evening by Sir Philip Morris, C.B.E., M.A., Vice‐Chancellor of the University, and Lady Morris. No papers were given on Friday evening, Mr. J. E. Wright arranging an informal dance after dinner.

Details

Aslib Proceedings, vol. 2 no. 4
Type: Research Article
ISSN: 0001-253X

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Article
Publication date: 1 October 2001

Deb Stewart

Examines the theoretical and practical development of the concept of the learning organisation (LO). Some theorists have used the term LO interchangeably with organisational…

9879

Abstract

Examines the theoretical and practical development of the concept of the learning organisation (LO). Some theorists have used the term LO interchangeably with organisational learning, while others have drawn distinctions between the two. Provides a brief review of the current LO literature in the context of learning and organisational learning, and the theoretical tensions existing between these concepts. Treats the LO as a metaphor in order to explore the possibilities for its re‐interpretation. Establishes the centrality of narrative to all human endeavours and that every organisational aspect is anchored in narratives. Holistically re‐interprets the LO using narrative theory. Suggests the LO needs to be re‐interpreted in the context of power relations and Bourdieu’s social theory. Claims that the use of metaphor, narrative and social theory enhance our thinking about the LO conceptually and will open up practical possibilities for practitioners and consultants.

Details

The Learning Organization, vol. 8 no. 4
Type: Research Article
ISSN: 0969-6474

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Article
Publication date: 1 January 1954

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

120

Abstract

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

Details

Aslib Proceedings, vol. 6 no. 1
Type: Research Article
ISSN: 0001-253X

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Publication date: 1 July 1945

THE beginning of a new volume is always a matter of concern both to its Editor and to its Readers. It is usual to be able to forecast some programme of work or at least policy…

33

Abstract

THE beginning of a new volume is always a matter of concern both to its Editor and to its Readers. It is usual to be able to forecast some programme of work or at least policy, for the year then opening. At the moment what is usual is not here; we have the cessation of actual battle in Europe, it is true; but we are as involved in Asia as we have ever been and, in spite of the optimists, the end is not in view. It would be well, too, for us always to realize that while there is no battle here, there is conflict with disease, want, misery and homelessness on a scale never approached before. It is certain only that men of goodwill, amongst whom librarians hope they are numbered, are awake to the situation and anxious to help. Thus, in our pages we shall endeavour to keep open minds and ideas adapted to our changing world before our readers.

Details

New Library World, vol. 48 no. 1
Type: Research Article
ISSN: 0307-4803

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Publication date: 1 April 1975

The findings of the Steering Group on Food Freshness in relation to the compulsory date marking of food contained in their Report, reviewed elsewhere in this issue, has brought…

107

Abstract

The findings of the Steering Group on Food Freshness in relation to the compulsory date marking of food contained in their Report, reviewed elsewhere in this issue, has brought within measurable distance the Regulations which were, in any case, promised for1975. The Group consider that the extension of voluntary open date marking systems will not be sufficiently rapid (or sufficiently comprehensive) to avoid the need or justify the delay in introducing legislation.

Details

British Food Journal, vol. 77 no. 4
Type: Research Article
ISSN: 0007-070X

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