The Effect of Combination or Dispersion on Consumers' Perception of Food

• Main Authors: Fu-Ru Yang, 楊富茹
• Other Authors: Chien-Chung Chen
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/10154844657093390175

碩士 === 世新大學 === 觀光學研究所(含碩專班) === 94 === People often perceive the measure of objects by sight, recognize its size, volume and value from experiences. Nevertheless, are people really able to compare the difference between the products’ sizes? The purpose of this study was to discuss consumer’s judgment of perceive measure and actual measure, also the difference of the value perception when combination (single one in big size) or dispersion (several ones in small size) of food displayed at the same time. The experimental method was used in this these and two tests were examined. Test 1 was investigated by two-dimensional figure and test 2 was checked by three-dimensional chocolate cakes. The results showed that perceive size had biased error bigger than actual when the amounts of dispersion were more, consumers were easy to over-estimate the measure. In addition, for the part of the perception value, it would be adjusted by different situations, but there is no significant positive correlation with dispersion amounts. When the figures of dispersion and combination displayed simultaneously, dispersion figure of standard stimulus based error was bigger than that of combination figure. People paid more attention on the size when standard stimulus was combination figure, and concerned more about the quantity when standard stimulus was dispersion figure.