Please use this identifier to cite or link to this item: https://gnanaganga.inflibnet.ac.in:8443/jspui/handle/123456789/1262
Full metadata record
DC FieldValueLanguage
dc.contributor.authorPaul T. Mburu, Koketso Paulos-
dc.date.accessioned2023-09-23T11:38:14Z-
dc.date.available2023-09-23T11:38:14Z-
dc.date.issued2010-
dc.identifier.urihttp://gnanaganga.inflibnet.ac.in:8080/jspui/handle/123456789/1262-
dc.description.abstractIn-store cooked food retailing is seemingly a new concept in Botswana, with almost all the supermarkets engaged with the concept. However, to the best of our knowledge, little or no research has been carried out on this matter. Healthy and clean eating has become a major concern for consumers due to the HIV/AIDS pandemic. However, the in store foods are prepared without the consumers' presence and the customers end up using in store cues to help them in selecting the best store to buy their food from. Akbay et al (2005) and Hiemstra and Kim (1995) found out that food quality and variety and environment significantly affect customer satisfaction in fast food outlets. Food quality, cleanliness and value are the three most important attributes in fast food restaurants.en_US
dc.language.isoen_USen_US
dc.publisherIndian Journal of Marketingen_US
dc.subjectConsumer Behavioren_US
dc.subjectFood Retailingen_US
dc.titleAcuity of In-Store Cooked Food Retailing (An Exploratory Study on Consumer Behavior on In-store Prepared Food)en_US
dc.typeArticleen_US
Appears in Collections:Article Archives

Files in This Item:
File Description SizeFormat 
Acuity of In-Store Cooked Food Retailing.pdf
  Restricted Access
Acuity of In-Store Cooked Food Retailing2.47 MBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.