Product and point of sale: aspects that influence meat purchase frequency

Detalhes bibliográficos
Autor(a) principal: Teodoro, Alberdan José da Silva
Data de Publicação: 2021
Outros Autores: Carvalho, Eduardo Gomes, Silva, Marcos Giovane da, Andrade, Rondinelli Heitor Resende
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Consumer Behavior Review
Texto Completo: https://periodicos.ufpe.br/revistas/index.php/cbr/article/view/251057
Resumo: Objective: This study aims to propose a model capable of identifying which aspects related to meat and the point of sale influence the frequency of purchase of meat fans.Method: A single, quantitative, exploratory, survey-type study was developed in a meat house in a city in the south of Minas Gerais. For the execution, the Smart PLS software, 3rd version, was used to validate the reflexive and structural measurement model proposed.Results: The intrinsic characteristics of the meat influence both the extrinsic characteristics and the experiential benefits on the product. In addition, the good relationship between the consumer through the manager and employee positively influences the purchase frequency.Originality/relevance: The study identified aspects related to the product and the organization capable of influencing the behavior of meat consumers regarding product adherence.
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spelling Product and point of sale: aspects that influence meat purchase frequencyProduto e ponto de venda: aspectos que influenciam a frequência de compra de carnemeat consumptionSmart PLSreflective model.consumo de carneSmart PLSmodelo reflexivos.Objective: This study aims to propose a model capable of identifying which aspects related to meat and the point of sale influence the frequency of purchase of meat fans.Method: A single, quantitative, exploratory, survey-type study was developed in a meat house in a city in the south of Minas Gerais. For the execution, the Smart PLS software, 3rd version, was used to validate the reflexive and structural measurement model proposed.Results: The intrinsic characteristics of the meat influence both the extrinsic characteristics and the experiential benefits on the product. In addition, the good relationship between the consumer through the manager and employee positively influences the purchase frequency.Originality/relevance: The study identified aspects related to the product and the organization capable of influencing the behavior of meat consumers regarding product adherence.Objetivo: O presente estudo tem como objetivo propor um modelo capaz de identificar quais aspectos relacionados à carne e ao ponto de venda influenciam a frequência de compra dos adeptos de carne.Método: Desenvolveu-se um estudo de caso único, quantitativo, exploratório, tipo survey em uma casa de carnes em uma cidade do sul de Minas Gerais. Para a execução utilizou-se do software Smart PLS (3ª versão) para validação do modelo de mensuração reflexivo e estrutural proposto.Resultados: As características intrínsecas da carne influenciam as características extrínsecas e os benefícios experienciais sobre o produto. Além disso, o bom relacionamento do consumidor com o gestor e os funcionários influenciam positivamente a frequência de compra.Originalidade/relevância: O estudo identificou aspectos relacionados ao produto e ao ponto de venda capazes de influenciar o comportamento dos consumidores de carne quanto a frequência de compra do produto.Universidade Federal de Pernambuco2021-09-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa quantitativa; Modelagem de equações estruturais;application/pdfhttps://periodicos.ufpe.br/revistas/index.php/cbr/article/view/25105710.51359/2526-7884.2021.251057CBR - Consumer Behavior Review; Vol. 5 No. 3 (2021): september-december; 356-372CBR - Consumer Behavior Review; v. 5 n. 3 (2021): setembro-dezembro; 356-3722526-7884reponame:Consumer Behavior Reviewinstname:Universidade Federal de Pernambuco (UFPE)instacron:UFPEenghttps://periodicos.ufpe.br/revistas/index.php/cbr/article/view/251057/39384Copyright (c) 2021 CBR - Consumer Behavior Reviewinfo:eu-repo/semantics/openAccessTeodoro, Alberdan José da SilvaCarvalho, Eduardo GomesSilva, Marcos Giovane daAndrade, Rondinelli Heitor Resende2023-05-26T03:28:19Zoai:oai.periodicos.ufpe.br:article/251057Revistahttps://periodicos.ufpe.br/revistas/cbrPUBhttps://periodicos.ufpe.br/revistas/cbr/oaicbr@ufpe.br||periodicos.ufpe@ufpe.br2526-78842526-7884opendoar:2023-05-26T03:28:19Consumer Behavior Review - Universidade Federal de Pernambuco (UFPE)false
dc.title.none.fl_str_mv Product and point of sale: aspects that influence meat purchase frequency
Produto e ponto de venda: aspectos que influenciam a frequência de compra de carne
title Product and point of sale: aspects that influence meat purchase frequency
spellingShingle Product and point of sale: aspects that influence meat purchase frequency
Teodoro, Alberdan José da Silva
meat consumption
Smart PLS
reflective model.
consumo de carne
Smart PLS
modelo reflexivos.
title_short Product and point of sale: aspects that influence meat purchase frequency
title_full Product and point of sale: aspects that influence meat purchase frequency
title_fullStr Product and point of sale: aspects that influence meat purchase frequency
title_full_unstemmed Product and point of sale: aspects that influence meat purchase frequency
title_sort Product and point of sale: aspects that influence meat purchase frequency
author Teodoro, Alberdan José da Silva
author_facet Teodoro, Alberdan José da Silva
Carvalho, Eduardo Gomes
Silva, Marcos Giovane da
Andrade, Rondinelli Heitor Resende
author_role author
author2 Carvalho, Eduardo Gomes
Silva, Marcos Giovane da
Andrade, Rondinelli Heitor Resende
author2_role author
author
author
dc.contributor.author.fl_str_mv Teodoro, Alberdan José da Silva
Carvalho, Eduardo Gomes
Silva, Marcos Giovane da
Andrade, Rondinelli Heitor Resende
dc.subject.por.fl_str_mv meat consumption
Smart PLS
reflective model.
consumo de carne
Smart PLS
modelo reflexivos.
topic meat consumption
Smart PLS
reflective model.
consumo de carne
Smart PLS
modelo reflexivos.
description Objective: This study aims to propose a model capable of identifying which aspects related to meat and the point of sale influence the frequency of purchase of meat fans.Method: A single, quantitative, exploratory, survey-type study was developed in a meat house in a city in the south of Minas Gerais. For the execution, the Smart PLS software, 3rd version, was used to validate the reflexive and structural measurement model proposed.Results: The intrinsic characteristics of the meat influence both the extrinsic characteristics and the experiential benefits on the product. In addition, the good relationship between the consumer through the manager and employee positively influences the purchase frequency.Originality/relevance: The study identified aspects related to the product and the organization capable of influencing the behavior of meat consumers regarding product adherence.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa quantitativa; Modelagem de equações estruturais;
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufpe.br/revistas/index.php/cbr/article/view/251057
10.51359/2526-7884.2021.251057
url https://periodicos.ufpe.br/revistas/index.php/cbr/article/view/251057
identifier_str_mv 10.51359/2526-7884.2021.251057
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufpe.br/revistas/index.php/cbr/article/view/251057/39384
dc.rights.driver.fl_str_mv Copyright (c) 2021 CBR - Consumer Behavior Review
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 CBR - Consumer Behavior Review
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Pernambuco
publisher.none.fl_str_mv Universidade Federal de Pernambuco
dc.source.none.fl_str_mv CBR - Consumer Behavior Review; Vol. 5 No. 3 (2021): september-december; 356-372
CBR - Consumer Behavior Review; v. 5 n. 3 (2021): setembro-dezembro; 356-372
2526-7884
reponame:Consumer Behavior Review
instname:Universidade Federal de Pernambuco (UFPE)
instacron:UFPE
instname_str Universidade Federal de Pernambuco (UFPE)
instacron_str UFPE
institution UFPE
reponame_str Consumer Behavior Review
collection Consumer Behavior Review
repository.name.fl_str_mv Consumer Behavior Review - Universidade Federal de Pernambuco (UFPE)
repository.mail.fl_str_mv cbr@ufpe.br||periodicos.ufpe@ufpe.br
_version_ 1797220396083183616

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