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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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Description
  • The article deals with the creation of a conception in the new product development process. Consumer´s preferences of individual product attributes are examined on an example of the new functional food product (probiotic soya product), and the best overall choice of a new product version is then proposed. Specifically, the examined attributes were: design, price and communication. Firstly qualitative research was realized through the method of group discussion. On the basis of the discussion's results, the conception of a product was created and the foundation for a quantitative research was established. The quantitative research was realized with the help of a conjoint analysis, resulting in the proposal of a conception of a new probiotic soya product, which can either be distributed by healthy foods retail outlets, or can also be distributed by grocery shops.
  • The article deals with the creation of a conception in the new product development process. Consumer´s preferences of individual product attributes are examined on an example of the new functional food product (probiotic soya product), and the best overall choice of a new product version is then proposed. Specifically, the examined attributes were: design, price and communication. Firstly qualitative research was realized through the method of group discussion. On the basis of the discussion's results, the conception of a product was created and the foundation for a quantitative research was established. The quantitative research was realized with the help of a conjoint analysis, resulting in the proposal of a conception of a new probiotic soya product, which can either be distributed by healthy foods retail outlets, or can also be distributed by grocery shops. (en)
  • 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 je návrh koncepce nového probiotického sojového výrobku, který může být distribuovaný nejen pomocí sítě prodejen zdravé výživy, ale i klasického potravinářského maloobchodu. (cs)
Title
  • Release of the New Product on the Market With the Aid of Conjoint Analysis
  • Zavedení nového produktu na trh pomocí Conjoint analýzy (cs)
  • Release of the New Product on the Market With the Aid of Conjoint Analysis (en)
skos:prefLabel
  • Release of the New Product on the Market With the Aid of Conjoint Analysis
  • Zavedení nového produktu na trh pomocí Conjoint analýzy (cs)
  • Release of the New Product on the Market With the Aid of Conjoint Analysis (en)
skos:notation
  • RIV/60461373:22340/06:00016668!RIV07-MSM-22340___
http://linked.open.../vavai/riv/strany
  • 31-33
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137306)
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
  • 497131
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22340/06:00016668
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Functional food; Marketing; Conjoint Analysis (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [3E17681D1723]
http://linked.open...v/mistoKonaniAkce
  • Liberec
http://linked.open...i/riv/mistoVydani
  • Liberec
http://linked.open...i/riv/nazevZdroje
  • New Trends in Marketing
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
  • TU Liberec
https://schema.org/isbn
  • 80-7372-061-2
http://localhost/t...ganizacniJednotka
  • 22340
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