Kínálatmenedzsment

Rekettye, Gábor; Hetesi, Erzsébet

doi:10.1556/9789630598804

Cited by 4 publications

(4 citation statements)

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“…-Coop biscuits are 17% cheaper than Győri Édes biscuitst (180 g) -Pöttyös curd bars are 50% more expensive than Coop dessert bars (30 g) I used brand/product tests to investigate consumer attitudes toward brands. Testing can provide answers to how a brand influences consumers' perceptions of product attributes (Rekettye-Hetesi, 2017).…”

Section: Methodsmentioning

confidence: 99%

Brands, tastes, judgment

Paraszt

2022

ACR

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Selective bias is the tendency to interpret information in ways that are consistent with our preconceived notions. If, for example, consumers have different opinions about branded and non-branded versions of certain products, it can also be caused by the fact that they perceive the product differently due to their beliefs about the brand in any way (e.g. previous experience, brand name). With the involvement of several food industry products, I tested the relationship between the brand and perceived taste on two independent groups. During a blind test, I researched whether the favored branded product is really more tastier, and I used the brand test to check the effect of brand awareness on taste.

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Section: Methodsmentioning

confidence: 99%

Brands, tastes, judgment

Paraszt

2022

ACR

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“…full compliance with the diverse needs of the senior segment, and the product innovation are only rarely characterised the latent needs of the segment [2]. In the case of positioning services, the factors that come to the forefront are in line with those preferred characteristics of the senior age group as trust, security, and reliability [6].…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Differential supply management by age in hotel tourism products

Kóródi

2020

economica

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In the development of hotel product strategies, the proportion of diversification and differentiation is a major decision that the hotel offers a wider range of services, which will help to find most suitable for guests, or narrows down its targeted segments and provides them with specific supply elements. One segmentation aspect could be the age of guests. The most prominent and identifiable age group in the supply is the senior, which has always been important for hotels. They have the off-season demand, predictable and well-known needs, their satisfaction is easily accessible. The research is looking for the answer to the question of whether the hotels have the opportunity of acquire the senior segment and what are the special features of the products recommended for them. Parts related to the topic of tourism marketing literature have been reduced to the accommodation services in the secondary information processing section of this paper. This is followed by the identification of the segment's booking and residence habits. Primary analysis of supply will be by observation of collecting and comparing the hotels' offerings to senior guests

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“…Due to the scale and scope of rural tourism, it is also suitable for personal services. The generated content of experience distinguishes rural tourism service providers based on the nearly identical experience base (nature-centric, human-centric), which can be identified with cases of selecting between similar services [8].…”

Section: Introductionmentioning

confidence: 99%

Guesthouse catering facility as an experience generator in electronic communication of hungarian rural tourism supply

Kóródi

Bakos

2020

economica

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Based on the model of tourism experience components, the experience basis and experience generators allow the creation of experience promises, the formation of experience imagination and the realization of experience. The catering facilities of rural tourism cannot be considered as a part of the experience basis from the point of view of supply due to the legislative framework i.e. the limited availability of catering services. At the same time, demand considers as an essential supply element the countryside flavours, the tasting of traditional gastronomy in terms of both the endowment and the availability and from the professional point of view, the appearance of a supply element in rural tourism in Hungary is unquestionable. The exploratory research covers the entire range of qualified accommodation based on the FATOSZ (Hungarian National Association of Rural and Agrotourism) electronic communication database, analyses the experience promises based on the aspects developed according to the topic, identifying their experience basis or experience generator characteristics, looking for the relationship between quality and the gastronomic experiences.

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Kínálatmenedzsment

Cited by 4 publications

References 0 publications

Brands, tastes, judgment

Brands, tastes, judgment

Differential supply management by age in hotel tourism products

Guesthouse catering facility as an experience generator in electronic communication of hungarian rural tourism supply

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