Bakery Product Perception and Purchase Intention of Indonesian Consumers in Taiwan_

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題名：	Bakery Product Perception and Purchase Intention of Indonesian Consumers in Taiwan
書刊名：	International Journal of Business and Information
作者：	Moslehpour, Massoud／Aulia, Carrine K.／Masarie, Chinny E. L.
出版日期：	2015
卷期：	10:1
頁次：	頁63-94
主題關鍵詞：	Consumers’ perception；Bakery products；Structural equation modeling；SEM；Indonesia；Taiwan
原始連結：	連回原系統網址
相關次數：	被引用次數:期刊(1) 博士論文(0) 專書(0) 專書論文(0) 排除自我引用:1 共同引用:0 點閱:0

The goal of this study is to develop a better understanding of the perceptions of Indonesian consumers concerning the purchase of bakery products in Taiwan, which can be used as a basis for developing more effective strategic marketing plans in this sector. There are more than 200,000 Indonesians residing in Taiwan, and more effective marketing plans could benefit Taiwanese bakery owners. The sample population for this study was 400 Indonesian consumers residing in Taiwan. The findings reveal that product characteristics (PC) and perceived price (PP) had a significant influence on perceived quality (PQ) and consumers’ purchase intention (PI), but perceived servicescape (PS) had no significant influence on PQ and PI. The findings confirm that PQ does not mediate the impact of PC, PS, and PP on the purchase intention of Indonesian consumers living in Taiwan. This study pioneers marketing insights and contributes to an understanding of the key factors that influence Indonesian consumers’ purchase intention in the Taiwan market.

以文找文

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圖書
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其他
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圖書論文
1.	Heinio, R.(2006)。Sensory attributes of bakery products。Bakery Products: Science and Technology。Ames：Blackwell Publishing。
2.	Imai, C. M.、Burnett, D. J.、Dwyer, J. T.(2009)。The influence of culture on food choices。Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century。CRC Press。
3.	Kellam, J. S.(2009)。Role of religion, spirituality, and faith in food choices。Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century。CRC Press。

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