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	Provedor de dados AgEcon (5) Autor Horvath, Agnes (5) Lehota, Jozsef (3) Fodor, Monika (2) Gyenge, Balazs (2) Hamori, Judit (1) Lajos, Attila (1) Szira, Zoltan (1) Varga, Erika (1) Mais... Palavra-chave Food Consumption/Nutrition/Food Safety (3) Marketing (3) Cluster analysis (2) Consumer/Household Economics (2) Institutional catering (2) Consumer ethnocentrism (1) Donovan & Rossiter’s store atmosphere model (1) Egészséges fogyasztás szintje (1) Factor analysis (1) Faktoranalízis (1) Food consumer behaviour (1) High schools (1) Hungarian food products (1) Kelly’s repertory grid technique (1) Klaszteranalízis (1) Kérdőíves felmérés (1) Középiskolások (1) Level of healthy consumption (1) Monroe & Guiltinan’s store choice model (1) Munkahelyi étkezés (1) Mais... Tipo do documento Journal Article (4) Article (1) Ano 2011 (1) 2010 (1) 2008 (1) 2007 (1) 2005 (1) País United States (5) Idioma Inglês (4) Húngaro (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Examination of the consumers’ ethnocentrism and products’ origin in the case of Hungarian foodstuffs AgEcon Hamori, Judit; Horvath, Agnes; Lehota, Jozsef. ‘Consumer ethnocentrism’ is defined as consumers’ beliefs about the appropriateness or morality of purchasing domestic and foreign-made products. As a consequence of the influx of foodstuffs of dubious origin into Hungary and the increasing number of food scandals, demand for Hungarian foodstuffs of reliable origin has increased. Consumers, however, do not necessarily acquire information from the most reliable sources in the course of purchasing and most of them are not fully aware of what the trademarks featured on the various products mean. Our questionnaire survey sought answers to the questions of how respondents regard Hungarian products and what segments can be distinguished from the aspect of their attitudes concerning Hungarian products. We... Tipo: Journal Article Palavras-chave: Consumer ethnocentrism; Hungarian food products; Trademarks; Questionnaire survey; Cluster analysis; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Marketing. Ano: 2010 URL: http://purl.umn.edu/93121 THE MANIFESTATION OF HEALTH-CONSCIOUSNESS IN FOOD PREFERENCE AND CONSUMPTION AMONG YOUNG PEOPLE ACCORDING TO AN EMPIRIC STUDY AgEcon Horvath, Agnes; Lajos, Attila; Szira, Zoltan; Varga, Erika. In our study we set out to find answers to the question of how today’s secondary schools students in Hungary assessed certain food products. We examined in the target group also the development of relationship between the preference of a certain product and its assessment from the health point of view. We assumed that both the preference and assessment of food for its effects on health were not only influenced by the gender of consumers but also by the type of the school attended and to a large extent by the development level of the region of domicile. In conclusion, young people had shown some signs of awareness of what is healthy eating and they had been able to differentiate between healthy and unhealthy foodstuffs, but their consumption was still... Tipo: Journal Article Palavras-chave: Questionnary; High schools; Level of healthy consumption; Kérdőíves felmérés; Középiskolások; Egészséges fogyasztás szintje; Food Consumption/Nutrition/Food Safety; Marketing. Ano: 2005 URL: http://purl.umn.edu/54412 Segments in the market of Hungarian institutional catering AgEcon Lehota, Jozsef; Horvath, Agnes; Fodor, Monika. In our paper we are aiming to present food preference as a way of consumption typical of the individuals and consequently, a way of eating characterising working days. To carry out a more detailed preference examination, factor analysis was carried out followed by cluster analysis based on the segmenting effect of food consumer preferences. The role and the main features of institutional catering were analysed in comparing the segments of the whole sample and research. We assume that the differences outlined on the level of food preferences are reflected in choosing the way and circumstances of eating thus influencing the choice between several alternatives typical of working days. Tipo: Journal Article Palavras-chave: Food consumer behaviour; Out of home consumption; Institutional catering; Segmentation; Food Consumption/Nutrition/Food Safety. Ano: 2008 URL: http://purl.umn.edu/46445 An empirical research of the factors determining customer behaviour in food retail stores AgEcon Lehota, Jozsef; Horvath, Agnes; Gyenge, Balazs. For years the Institute of Marketing at Szent István University has been conducting research in customer and consumer behaviour. This research project focuses on which food shops retail customers choose when it comes to traditional food. This paper briefly summarizes qualitative findings and offers a preliminary analysis of the project’s quantitative stage. Using six focus groups, the qualitative phase tried to identify factors that impact on how food retail shops were chosen. The goal was to pinpoint individual steps in the decision-making process. Shops selected for study were: hypermarkets, supermarkets, discount stores, small shops, markets, specialised stores and cash & carry stores. Following this, using data from the qualitative results, a... Tipo: Journal Article Palavras-chave: Kelly’s repertory grid technique; Qualitative research; Quantitative research; Monroe & Guiltinan’s store choice model; Donovan & Rossiter’s store atmosphere model; Store characteristics; Segments of hypermarket patrons.; Research Methods/ Statistical Methods. Ano: 2007 URL: http://purl.umn.edu/107650 A munkahelyi étkezés hazai fogyasztói piacának vizsgálata AgEcon Fodor, Monika; Gyenge, Balazs; Horvath, Agnes. Tanulmányunkban 1000 fős országos felmérés eredményei alapján azonosítottuk a hazai munkahelyi étkezés fogyasztói szegmenseit. Bebizonyítottuk, hogy a célcsoportok szocio-demográfiai ismérvek mellett az étkezési és élelmezési szokások, a munkahelyi étkezéshez való viszony szerint is eltéréseket mutatnak, amely igazolja, hogy ezen ismérvek befolyásolják az egyént abban, hogy milyen munkahelyi étkezési formát választ. Megállapítható, hogy a munkahelyi étkezés igénybevétele leginkább az időtudatos élelmiszer-fogyasztói magatartással függ össze, de megjelennek a kényelem, a termékminőség és a kiegészítő szolgáltatások iránti fogyasztói elvárások is. Az eredmények segítséget jelenthetnek a piacfejlesztési, piacbővítési lehetőségek definiálásában és a célpiaci... Tipo: Article Palavras-chave: Munkahelyi étkezés; Faktoranalízis; Klaszteranalízis; Institutional catering; Factor analysis; Cluster analysis; Consumer/Household Economics; Marketing. Ano: 2011 URL: http://purl.umn.edu/119924 Registros recuperados: 5 Primeira ... 1 ... Última

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