Building conceptual links between quality attributes in food

Detalhes bibliográficos
Autor(a) principal: Figueiredo, Jeovan de Carvalho
Data de Publicação: 2010
Outros Autores: Csillag, João Mario
Tipo de documento: Artigo
Idioma: por
eng
spa
Título da fonte: Revista Brasileira de Gestão de Negócios (Online)
Texto Completo: https://rbgn.fecap.br/RBGN/article/view/302
Resumo: The present study has as objective to develop an integrated approach of quality attributes to the researches that study the food consumer behavior. From the review of literature, it was possible to identify three distinct sets of quality attributes. The first of them consists of the functional or hedonic character attributed to the consumption of the food. The second one is composed by the intrinsic and extrinsic attributes. The third group is formed by the attributes that make a product or goods, search or experience, or credence good. The results of this essay show that, separately, these sets of attributes have minor potential to help the enterprise decision, but when used altogether, they can generate precious insights, as consequence of integrated and simultaneous analysis of quality of one same food.Key words: Consumer behavior. Framework. Beef.
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spelling Building conceptual links between quality attributes in foodConstrucción de Puentes Conceptuales entre los atributos de la calidad en AlimentosConstruindo Pontes Conceituais entre Atributos da Qualidade em AlimentosConsumer behavior. Framework. Beef.Comportamiento del consumidor. Categorías analíticas. Carne bovina.Comportamento do consumidor. Categorias analíticas. Carne bovina.The present study has as objective to develop an integrated approach of quality attributes to the researches that study the food consumer behavior. From the review of literature, it was possible to identify three distinct sets of quality attributes. The first of them consists of the functional or hedonic character attributed to the consumption of the food. The second one is composed by the intrinsic and extrinsic attributes. The third group is formed by the attributes that make a product or goods, search or experience, or credence good. The results of this essay show that, separately, these sets of attributes have minor potential to help the enterprise decision, but when used altogether, they can generate precious insights, as consequence of integrated and simultaneous analysis of quality of one same food.Key words: Consumer behavior. Framework. Beef.Este estudio tiene como finalidad deliberar sobre un enfoque integrado de los atributos de la calidad en las investigaciones que analizan el comportamiento del consumidor de alimentos. Una revisión de la literatura, permitió identificar tres conjuntos distintos de atributos de la calidad. El primero de ellos consiste en el carácter funcional o hedonista, atribuido al consumo del alimento. El segundo conjunto está formado por los atributos intrínsecos y extrínsecos. El tercer grupo, está formado por los atributos que hacen del producto un bien que se busca, pretende o experimenta. Los resultados de este ensayo teórico aplicados a la carne bovina muestran que, individualmente, estos conjuntos de atributos tienen menor potencial para servir como base útil en la toma de decisión empresarial. Pero cuando se utilizan en conjunto, pueden generar valiosos insights, derivados del análisis integrado y simultáneo de los diferentes atributos de la calidad de un mismo alimento.Palabras clave: Comportamiento del consumidor. Categorías analíticas. Carne bovina.O presente estudo tem como objetivo discutir uma abordagem integrada de atributos da qualidade para as pesquisas que abordam o comportamento do consumidor de alimentos. A partir da revisão da literatura, foi possível identificar três conjuntos distintos de atributos da qualidade. O primeiro deles consiste no caráter funcional ou hedônico atribuído ao consumo do alimento. O segundo conjunto é formado pelos atributos intrínsecos e extrínsecos. O terceiro grupo é formado pelos atributos que tornam um produto um bem de busca, procura ou experiência. Os resultados deste ensaio teórico, aplicados para a carne bovina, mostram que, isoladamente, estes conjuntos de atributos têm menor potencial de servirem como subsídio útil na tomada de decisão empresarial. Mas quando utilizados em conjunto, podem gerar preciosos insights, derivados da análise integrada e simultânea dos diferentes atributos da qualidade de um mesmo alimento.Palavras-chave: Comportamento do consumidor. Categorias analíticas. Carne bovina.FECAP2010-04-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfapplication/pdfapplication/pdfhttps://rbgn.fecap.br/RBGN/article/view/30210.7819/rbgn.v12i34.302Review of Business Management; Vol. 12 No. 34 (2010); 100-112RBGN Revista Brasileira de Gestão de Negócios; Vol. 12 Núm. 34 (2010); 100-112RBGN - Revista Brasileira de Gestão de Negócios; v. 12 n. 34 (2010); 100-1121983-08071806-4892reponame:Revista Brasileira de Gestão de Negócios (Online)instname:Fundação Escola de Comércio Álvares Penteado (FECAP)instacron:FECAPporengspahttps://rbgn.fecap.br/RBGN/article/view/302/585https://rbgn.fecap.br/RBGN/article/view/302/586https://rbgn.fecap.br/RBGN/article/view/302/587Copyright (c) 2014 Review of Business Managementinfo:eu-repo/semantics/openAccessFigueiredo, Jeovan de CarvalhoCsillag, João Mario2021-07-21T16:41:35Zoai:ojs.emnuvens.com.br:article/302Revistahttp://rbgn.fecap.br/RBGN/indexhttps://rbgn.fecap.br/RBGN/oai||jmauricio@fecap.br1983-08071806-4892opendoar:2021-07-21T16:41:35Revista Brasileira de Gestão de Negócios (Online) - Fundação Escola de Comércio Álvares Penteado (FECAP)false
dc.title.none.fl_str_mv Building conceptual links between quality attributes in food
Construcción de Puentes Conceptuales entre los atributos de la calidad en Alimentos
Construindo Pontes Conceituais entre Atributos da Qualidade em Alimentos
title Building conceptual links between quality attributes in food
spellingShingle Building conceptual links between quality attributes in food
Figueiredo, Jeovan de Carvalho
Consumer behavior. Framework. Beef.
Comportamiento del consumidor. Categorías analíticas. Carne bovina.
Comportamento do consumidor. Categorias analíticas. Carne bovina.
title_short Building conceptual links between quality attributes in food
title_full Building conceptual links between quality attributes in food
title_fullStr Building conceptual links between quality attributes in food
title_full_unstemmed Building conceptual links between quality attributes in food
title_sort Building conceptual links between quality attributes in food
author Figueiredo, Jeovan de Carvalho
author_facet Figueiredo, Jeovan de Carvalho
Csillag, João Mario
author_role author
author2 Csillag, João Mario
author2_role author
dc.contributor.author.fl_str_mv Figueiredo, Jeovan de Carvalho
Csillag, João Mario
dc.subject.por.fl_str_mv Consumer behavior. Framework. Beef.
Comportamiento del consumidor. Categorías analíticas. Carne bovina.
Comportamento do consumidor. Categorias analíticas. Carne bovina.
topic Consumer behavior. Framework. Beef.
Comportamiento del consumidor. Categorías analíticas. Carne bovina.
Comportamento do consumidor. Categorias analíticas. Carne bovina.
description The present study has as objective to develop an integrated approach of quality attributes to the researches that study the food consumer behavior. From the review of literature, it was possible to identify three distinct sets of quality attributes. The first of them consists of the functional or hedonic character attributed to the consumption of the food. The second one is composed by the intrinsic and extrinsic attributes. The third group is formed by the attributes that make a product or goods, search or experience, or credence good. The results of this essay show that, separately, these sets of attributes have minor potential to help the enterprise decision, but when used altogether, they can generate precious insights, as consequence of integrated and simultaneous analysis of quality of one same food.Key words: Consumer behavior. Framework. Beef.
publishDate 2010
dc.date.none.fl_str_mv 2010-04-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rbgn.fecap.br/RBGN/article/view/302
10.7819/rbgn.v12i34.302
url https://rbgn.fecap.br/RBGN/article/view/302
identifier_str_mv 10.7819/rbgn.v12i34.302
dc.language.iso.fl_str_mv por
eng
spa
language por
eng
spa
dc.relation.none.fl_str_mv https://rbgn.fecap.br/RBGN/article/view/302/585
https://rbgn.fecap.br/RBGN/article/view/302/586
https://rbgn.fecap.br/RBGN/article/view/302/587
dc.rights.driver.fl_str_mv Copyright (c) 2014 Review of Business Management
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2014 Review of Business Management
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv FECAP
publisher.none.fl_str_mv FECAP
dc.source.none.fl_str_mv Review of Business Management; Vol. 12 No. 34 (2010); 100-112
RBGN Revista Brasileira de Gestão de Negócios; Vol. 12 Núm. 34 (2010); 100-112
RBGN - Revista Brasileira de Gestão de Negócios; v. 12 n. 34 (2010); 100-112
1983-0807
1806-4892
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instacron:FECAP
instname_str Fundação Escola de Comércio Álvares Penteado (FECAP)
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reponame_str Revista Brasileira de Gestão de Negócios (Online)
collection Revista Brasileira de Gestão de Negócios (Online)
repository.name.fl_str_mv Revista Brasileira de Gestão de Negócios (Online) - Fundação Escola de Comércio Álvares Penteado (FECAP)
repository.mail.fl_str_mv ||jmauricio@fecap.br
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