دانلود کتاب Case studies in the traditional food sector: a volume in the consumer science and strategic marketing series

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Front Cover......Page 1
Case Studies in Food Retailing and Distribution......Page 4
Copyright Page......Page 5
Contents......Page 6
Contributor biographies......Page 14
Series Preface......Page 22
The changing nature of food retailing and distribution: Using one case to understand many......Page 24
References......Page 29
1.2 The independent retailer: Problems and prospects......Page 32
1.3 The independent retailer and their role in the local community......Page 34
1.4.1 Community of values......Page 36
1.4.2 Immediate community......Page 38
1.4.3 Supply chain community......Page 40
1.5 Conclusions......Page 41
References......Page 42
2.2 The Australian retail landscape......Page 44
2.3 Retailing in Tasmania......Page 45
2.4 Differentiation strategy......Page 47
2.5.1 Product......Page 48
2.5.3 Place......Page 49
2.6 Foes or allies?......Page 50
2.7.1 Shop local movement......Page 51
2.7.3 Time-poor lifestyle and the luxury of choice......Page 52
2.8 The future for the Tasmanian grocery sector......Page 53
References......Page 54
3.1 Introduction......Page 56
3.3 The concentration of food retail power in New Zealand......Page 57
3.4.1 Data collection and analysis......Page 58
3.5.1.1 The supermarket......Page 59
3.5.1.2 The wine specialty store......Page 60
3.5.2 Findings from the in-depth interviews with wine retail managers......Page 61
3.5.2.1 Supermarket and chain off-license......Page 62
3.5.2.2 Wine specialty store......Page 63
3.6 Conclusions......Page 65
References......Page 66
4.2 Online retailing in Turkey......Page 68
4.3 Scale up to survive?......Page 71
4.3.2 Organic food certifications: costs and benefits......Page 73
4.3.4 Geographical expansion and logistics......Page 74
4.3.5 Digital marketing......Page 76
4.4 An abrupt closure......Page 77
4.5 Reopening: a revival or a masquerade?......Page 79
4.6 Conclusion......Page 80
References......Page 81
5.1 Introduction......Page 84
5.2 Supermarkets in Ghana......Page 85
5.3 Literature review......Page 86
5.4.3 Data collection......Page 87
5.5.1 Respondents’ profile......Page 88
5.5.2 Exploratory factor analysis......Page 90
5.5.3 Demographic factors and shopping influencers......Page 91
5.6 Discussion and conclusions......Page 95
References......Page 96
6.1 Introduction......Page 100
6.2 Forms of the sharing economy: a literature review......Page 103
6.3 Understanding the context of food sharing......Page 106
6.4 Methodological approach......Page 108
6.5 BonAppetour: A food community marketplace......Page 109
6.6 Discussion and conclusions......Page 112
References......Page 114
7.1 Introduction......Page 118
7.2.1 Local food movements......Page 119
7.2.3 Benefits and obstacles perceived by farmers/producers......Page 120
7.3 Method......Page 121
7.4.3 Benefits perceived by farmers/producers......Page 122
7.4.3.2 Product appreciation......Page 123
7.4.3.4 Personal relationships......Page 124
7.4.4 Barriers perceived by farmers/producers......Page 126
7.4.5 Other specific barriers (food safety and licensing concerns)......Page 127
7.4.6 Farmers/producers and fair prices......Page 128
7.4.7 Future prospects for selling local food products......Page 129
7.5.3 Barriers to sale of local food as perceived by farmers/producers......Page 130
7.6 Conclusions......Page 131
References......Page 132
8.1 Introduction......Page 136
8.2 Geographical indication (GI) systems......Page 138
8.3 The NIE approach to governance of GI supply chain networks......Page 140
8.4 A case study from Turkey: Gemlik table olives......Page 142
8.5 Concluding remarks......Page 145
References......Page 147
9.1 Introduction to the ayurvedic consumer-packaged goods industry......Page 150
9.2 The growth of the consumer-packaged goods industry and the ayurvedic consumer-packaged goods industry......Page 151
9.3 Patanjali’s product portfolio......Page 153
9.4 Positioning and advertising......Page 155
9.5 Enabling distribution channels for ayurvedic food......Page 156
9.6.1 Primary activities......Page 158
9.7 Opportunities and challenges......Page 161
9.8 Conclusion......Page 163
References......Page 164
Appendix......Page 166
10.1 Introduction......Page 168
10.2 A premium private label—organic products......Page 169
10.2.1 Overview of organic product introductions in the US market......Page 170
10.2.2 Food and beverage innovation: national brands versus private labels......Page 172
10.2.3 The top two organic food categories—fresh fruit & vegetables and dairy products......Page 174
10.3 Organic product prices......Page 177
10.4 Current trends and future concerns......Page 180
References......Page 181
Appendix 1 USDA organic labeling standards......Page 186
Appendix 2 Retailers expand the availability of organic products by introducing private labels......Page 187
11.1 Introduction......Page 190
11.2 Malaysian organic and food retailing......Page 191
11.3 Hypotheses development......Page 192
11.4 Research method......Page 193
11.6.1 PLS-SEM analysis......Page 195
11.6.2 Internal consistency reliability......Page 196
11.7.1 Collinearity assessment......Page 197
11.7.3 Coefficient of determination (R2 value)......Page 200
11.7.5 Blindfolding and predictive relevance q2......Page 201
11.7.6 The mediating effects analysis......Page 202
11.8 Discussion......Page 203
11.9 Conclusions and recommendations......Page 204
References......Page 205
12.1 Introduction......Page 210
12.2.1 The situation......Page 211
12.2.3 The Kiteiras distribution system......Page 212
12.2.4 The pilot......Page 213
12.2.6 Escalation of the initiative......Page 214
12.3 Contribution......Page 215
12.3.2 Using customer knowledge as competitive advantage......Page 216
12.4 Conclusions......Page 217
References......Page 218
13.1 Introduction......Page 220
13.2 Theoretical framework......Page 221
13.2.1 Transformative service research......Page 222
13.2.2 Reverse use of customer data......Page 223
13.2.3 Customer-dominant logic......Page 224
13.2.4 Toward a framework for transformative food retailing......Page 225
13.3.1 Transformative food retailing and consumers......Page 230
13.3.3 Transformative food retailing and the academic community......Page 231
13.3.4 Transformative food retailing and society......Page 232
References......Page 233
14.1 Introduction to sustainable marketing practices......Page 236
14.2 The sustainable consumption process......Page 237
14.2.2 The role of sustainability in creating consumer trust and satisfaction......Page 239
14.2.2.1 Factors influencing consumer trust......Page 240
14.3.1 Company background......Page 242
14.3.2 Methodology and research design......Page 244
14.4.2 Determinants of trust and satisfaction in sustainable consumption......Page 245
14.4.2.1 Trust......Page 249
14.4.2.2 Sustainable consumption and satisfaction......Page 251
14.4.3 Alnatura, trust and satisfaction......Page 253
14.5 Implications for consumers and organizational strategy......Page 254
14.6 Conclusion......Page 256
References......Page 257
15.1 Introduction......Page 260
15.2.1 Trend detection and analysis......Page 261
15.3.1 Case study 1......Page 262
15.3.2 Case study 2......Page 265
15.4 Discussion and future research......Page 267
References......Page 269
16.1 Introduction......Page 272
16.2 The meal-kit market......Page 273
16.3 Time and food provisioning......Page 274
16.4 The time-poor consumer and the commodification of food-related time......Page 275
16.4.1 Busy as a bee: appealing to busy lifestyles......Page 276
16.4.2 (No) time to cook? Meal-kits make cooking simple and speedy......Page 277
16.5.1 Deskilling consumers through expert discourse: cook like a pro......Page 278
16.5.2 Apportioning responsibility and taking control: leave the hard work to us......Page 279
16.6 The new rules of food provisioning and some potential consequences......Page 280
References......Page 282
17.1 Introduction......Page 286
17.2 Supermarkets under attack......Page 287
17.3 Food media and integrated advertising......Page 288
17.4 Strategic marketing and integrating brands......Page 290
17.4.1 Cooking like a MasterChef......Page 291
17.4.2 Farmer’s Choice......Page 292
17.4.3 Turning recipes into riches......Page 293
17.5 Implications for consumers......Page 294
References......Page 295
18.1 Introduction......Page 298
18.2 Conad Scrl: company profile......Page 299
18.3.1 Conad’s PL architecture......Page 300
18.3.2 Sapori & Dintorni......Page 301
18.3.3 From food products to concept stores: the Sapori & Dintorni store......Page 303
18.4 Cremerie Sapori & Dintorni......Page 306
18.4.1 Implications for organizational strategy......Page 307
References......Page 309
Index......Page 312
Back Cover......Page 323