| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - Stať se zabývá tvorbou koncepce v procesu navrhování a zavádění nového výrobku na trh. Na příkladu nového potravinářského funkčního výrobku (probiotický sojový jogurt) jsou zkoumány spotřebitelské preference vůči jednotlivým atributům výrobku a výběr nejvhodnější celkové varianty návrhu nového výrobku. Konkrétně byly zkoumány atributy obal, cena, způsob komunikace. Nejprve byl využit kvalitativní průzkum metoda skupinových rozhovorů. Z odpovědí respondentů vyplynula koncepce výrobků a podklady pro kvantitativní výzkum. Kvantitativní výzkum byl realizován pomocí conjoint analýzy. Výsledkem jsou návrh koncepce nového probiotického sojového výrobku, který může být distribuovaný nejen pomocí sítě prodejen zdravé výživy, ale i potravinářského maloobchodu. (cs)
- The article deals with the creation of a conception in process development and in the launch of a new product on the market. For example of a new food functional product (probiotic soya product), consumer preferences towards individual attributes of product are examined and the best overall choice of a new product version proposed. Specifically, attributes which were examined were design, price and communication. At first a qualitative research was realized by a group discussion method. From the response of the discussion, the conception of a product emerged and hence the foundation for a quantitative research was laid. The quantitative research was realized with the help of a conjoint analysis. The result being the design of a conception of a new probiotic soya product, which can not only be distributed with the help of healthy foods retail outlets, but can also be distributed with help of grocery shops too.
- The article deals with the creation of a conception in process development and in the launch of a new product on the market. For example of a new food functional product (probiotic soya product), consumer preferences towards individual attributes of product are examined and the best overall choice of a new product version proposed. Specifically, attributes which were examined were design, price and communication. At first a qualitative research was realized by a group discussion method. From the response of the discussion, the conception of a product emerged and hence the foundation for a quantitative research was laid. The quantitative research was realized with the help of a conjoint analysis. The result being the design of a conception of a new probiotic soya product, which can not only be distributed with the help of healthy foods retail outlets, but can also be distributed with help of grocery shops too. (en)
|
| Title
| - Utilization of a conjoint analysis for the conception creation of a new product
- Využití conjoint analýzy při tvorbě koncepce nového výrobku (cs)
- Utilization of a conjoint analysis for the conception creation of a new product (en)
|
| skos:prefLabel
| - Utilization of a conjoint analysis for the conception creation of a new product
- Využití conjoint analýzy při tvorbě koncepce nového výrobku (cs)
- Utilization of a conjoint analysis for the conception creation of a new product (en)
|
| skos:notation
| - RIV/60461373:22340/05:00014652!RIV06-MSM-22340___
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22340/05:00014652
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Marketing research; functional food; conjoint analysis (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...i/riv/nazevZdroje
| - Modern Approaches to Corporate Management
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Grosová, Stanislava
- Hloušková, Petra
|
| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Slovenská technická univerzita v Bratislave
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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