Ensuring your customers are having positive experiences with your company at all levels is crucial to the success of your business. Sauro shows you how to measure each stage of the customer journey and use the right analytics to understand customer behavior and make key business…
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes …
Managerial economics and business strategy
by Baye, Michael R., Prince, Jeff
fromHigher education
From the Publisher: In a lively tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clue…
This book develops non-standard models of "boundedly rational" consumer behavior and embeds them into familiar models of markets.
The internet and social media make managing a company''s reputation significantly more challenging. While consumers and stakeholders wield new powers to champion and damage brands, many organizations continue to manage their online reputations in a piecemeal and reactive manner.…
At present, the picture of the ethnic media is incomplete. There is very little material/research on how the media produced by ethnic communities, for ethnic communities affect (1) the perceptions of self and of the ethnic community & (2) how the production & consumption of ethn…
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-m…
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This vol…