東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back to Search results for [ null ]

Switch To: Labeled | MARC Mode | ISBD

Environmental conditioning as a food...

Glover, Nancy Louise Sherman.

Linked to FindBook

Google Book

Amazon

博客來

Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction./
Author:	Glover, Nancy Louise Sherman.
Description:	82 p.
Notes:	Source: Dissertation Abstracts International, Volume: 61-09, Section: B, page: 4655.
Contained By:	Dissertation Abstracts International61-09B.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9988343
ISBN:	0599955155

Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction.
Glover, Nancy Louise Sherman.

Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction. - 82 p.

Source: Dissertation Abstracts International, Volume: 61-09, Section: B, page: 4655.

Thesis (Ph.D.)--The University of Southern Mississippi, 2000.

The emerging research on odor stimuli suggests a direct relationship between the pleasantness of the environment and evaluations of products and services. Theorists have proposed that basic emotional states mediate approach-avoidance behaviors in environmental situations. Marketers have used odors in an attempt to evoke positive approach behaviors from consumers. A conceptual model is presented that illustrates the use of odor stimuli as environmental cues to influence emotional and physiological responses to food services. The implication that a pleasant ambient odor can play a role in marketing hospital food services heightens the need to explore this environmental stimulus.

ISBN: 0599955155Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction.
LDR:02771nmm 2200325 4500 001 1860127
005 20041025132731.5
008 130614s2000 eng d
020 $a 0599955155
035 $a (UnM)AAI9988343
035 $a AAI9988343
040 $a UnM $c UnM
100 1 $a Glover, Nancy Louise Sherman. $3 1947774
245 1 0 $a Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction.
300 $a 82 p.
500 $a Source: Dissertation Abstracts International, Volume: 61-09, Section: B, page: 4655.
500 $a Director: Martha Conklin.
502 $a Thesis (Ph.D.)--The University of Southern Mississippi, 2000.
520 $a The emerging research on odor stimuli suggests a direct relationship between the pleasantness of the environment and evaluations of products and services. Theorists have proposed that basic emotional states mediate approach-avoidance behaviors in environmental situations. Marketers have used odors in an attempt to evoke positive approach behaviors from consumers. A conceptual model is presented that illustrates the use of odor stimuli as environmental cues to influence emotional and physiological responses to food services. The implication that a pleasant ambient odor can play a role in marketing hospital food services heightens the need to explore this environmental stimulus.
520 $a The purpose of this study was to investigate the relationship between pleasant ambient odor stimuli and patient satisfaction ratings on hospital food services. The study population consisted of 104 male patients that resided in a hospital domiciliary. The individual case dropout yielded 35 subjects that participated in each of four odor conditioning study periods. A series of dependent <italic>t</italic>-tests yielded no differences (<italic>p</italic> > .05) in patient scoring on food service quality factors prior to and after conditioning the environment with odor stimuli. These patients remained very satisfied with food services with and without environmental cueing using two pleasant ambient scents.
520 $a Refinement of the rate of odor stimuli from constant to varying in intensity and frequency is advocated as a modification to the study protocol. Environmental conditioning using odors congruent with food choices and the pairing of pleasant odor stimuli with other non-fixed environmental cues are discussed as focal points for future investigations.
590 $a School code: 0211.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Business Administration, Marketing. $3 1017573
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Public Health. $3 1017659
690 $a 0570
690 $a 0338
690 $a 0359
690 $a 0573
710 2 0 $a The University of Southern Mississippi. $3 1018511
773 0 $t Dissertation Abstracts International $g 61-09B.
790 1 0 $a Conklin, Martha, $e advisor
790 $a 0211
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9988343