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題名:涉入程度、樂觀特質、產品屬性與幸福感關係之探究:以烘焙產業為例
書刊名:臺灣企業績效學刊
作者:張嘉雯林純如莊家彰盧智強
作者(外文):Chang, Chia-wenLin, Chun-juChuang, Chia-changLu, Chih-chaing
出版日期:2017
卷期:10:2
頁次:頁83-103
主題關鍵詞:涉入程度樂觀特質產品屬性幸福感InvolvementOptimismProduct attributeHappiness
原始連結:連回原系統網址new window
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經濟的發展及家庭結構的轉變促使烘焙食品今日在臺灣大肆流行。由於整個大環境的改變,造成烘焙產業競爭愈來愈激烈,如何強化競爭能力成為烘焙廠商的主要目標之一。準此,管理者需要從全新的角度去瞭解消費者的需求。本文旨在探討消費者對烘培產品所重視的產品屬性。此外,本研究亦探討探討涉入程度、樂觀程度、人口統計、產品屬性與幸福感間的關聯性。結果發現:(1)涉入程度會正向影響內在屬性與幸福感;(2)樂觀特質會正向影響產品屬性與幸福感;(3)內在屬性會正向影響幸福感;(4)人口統計對產品屬性與幸福感具有顯著差異性。
Because of changes in the environment, the baking industry has become more and more competitive. How to strengthen one’s own value is now the priority goal in baking manufacturers. Managers need to explore the needs of consumers using a new point-of-view. The purpose of this study is to explore the relationships among involvement, optimism, product attribute and happiness in the baking industry. The study has the following findings: (1) Involvement is positively related to product attribute and happiness. (2) Optimism is positively related to product attribute and happiness. (3) Product attribute is positively related to happiness. (4) Demographics have significant differences in product attributes and happiness.
期刊論文
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學位論文
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