The Influence of Food Paring and Presentation on the Taste,Attitude and Willingness to pay

• Main Authors: Yi-Syuan Wang, 王懿萱
• Other Authors: 林建煌
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/mj42m6

碩士 === 國立中央大學 === 企業管理學系 === 105 === There are variety kinds of AD in our daily life while the major point was laid on the main product. This research wants to realize the interaction between the main products and paired product. Major consideration of this was the combination of the food and beverage, namely the effect on consumer toward the food and beverage. This research tried to explore the food place, quality, shape transformation, appearance, static or dynamic, circumstances, presenting diversification, limited time and the meaning of main products, also included the regulatory-focus to interrupt consumer when they had the beverage in order to understand the taste, attitude and the willingness to pay of consumer. This research consisted of five experiments and the objectives of this research were graduate students and undergraduate students. The main results of this research can be expressed as follows: 1.It has significantly affected between the food space and the taste. 2.There is a significant interaction existing between the food space and the quality, attitude, willingness to pay on the paired foods. 3.Paired food shape and the attitude have significantly effect 4.Regulatory-focus interrupted the taste and the attitude of foods of consumer. It has significantly affected among those factors. 5.It has significantly interaction between the static or dynamic situation of the main products, circumstances toward the taste and attitude. 6.The static or dynamic situation of paired food and the circumstances had significant interaction. 7.Static or dynamic situation of main products and paired products and circumstances had significant interaction toward the taste and attitude. 8.Spacing of main products and the quality had the significant interaction toward the taste and attitudes. 9.Diversification presenting of the paired food had the significant effect on the taste and attitudes. 10.Diversification presenting of paired foods and limited time had the significant interaction toward the taste and attitudes.