1,720,961 research outputs found
Valutazione delle preferenze e customer satisfaction: un approccio basato sulla conjoint analysis e sui modelli mistura
Full text linkPreference evaluation methods like Conjoint Analysis and Choice Based Conjoint Analysis have been described as the most used methods among marketing operators (Green and Srinivasan, 1990; Green et al., 2001). The concept of preference evaluation is linked to the Customer Satisfaction measurement with the latter a direct measure of preferences and expectations (Grigoroudis and Siskos, 2002).
Within the choice of a suitable statistical model, Combination Uniform Binomial (CUB) models have been developed with the aim to explain the psychological mechanism underlying the choice process (D’Elia, 2003; D’Elia and Piccolo, 2005). Several model extensions have been developed (Iannario, 2013) in order to take into account the multifaceted individual choice behaviour. Within the framework of preference evaluation and Customer Satisfaction measurement, CUB models are suited to many real cases (Piccolo and D’Elia, 2008; Corduas et al., 2009; Cicia et al., 2010; Iannario et al., 2012; Iannario and Piccolo, 2012; Bordignon and Salmaso, 2013; Arboretti and Bordignon, 2014), confirming CUB models as useful and theorem based (Iannario and Piccolo, 2014) statistical models. Feeling and Uncertainty are supposed to be latent variables involved in the choice process of an item. The interpretation is very flexible with the “feeling” parameter explaining for the meaning (satisfaction, preference or attention) the measurement scale is supposed to measure. The CUB model extension involving the introduction of covariates to explain feeling and uncertainty latent variables is the main extension applied to an integrated approach
Monitoring Customer Satisfaction by Innovative Statistical Methods and Models with Application to Tourists' Opinions
No full textMonitoring quality of tourists' opinions is becoming an important issue also for companies providing sport
services. The aim in this paper is to apply a new class of models (specifically an extension of CUB models
according to Piccolo 2003) and nonparametric permutation methods (according to Pesarin and Salmaso
2010) to a large customer satisfaction survey performed during the winter season 2011-12 on services
provided by the ski schools of Alto Adige (Italy). Specifically the parents of young children under the age of
13, who participated in ski courses organized in the Ski Schools, were asked to answer a questionnaire to
express their level of satisfaction about some aspects of the service. The data processing is mainly aimed to
two goals: 1. To calculate a global index of quality, as synthesis of the customer satisfaction for the various
evaluated aspects; 2. To estimate the degree of feeling toward the service and the degree of uncertainty of the
respondents and to detect if and how the personal characteristics of the customers can affect these two
psychological components, according to the idea that customer satisfaction can measure the perceived
quality of the service
Consumer preferences in food packaging: cub models and conjoint analysis
Full text linkPurpose - Packaging features have been shown to be of great importance for the consumer final choice of fresh products (Silayoi and Speece, 2007). Packaging is an extrinsic attribute, which consumers tend to rely on, when relevant intrinsic attributes of the product are not available. In the current literature, studies on the influences of packaging features on consumer preferences are mainly related to classical preference evaluation methods like conjoint analysis (CA). The purpose of this paper is to apply both CA and the less known combination of uniform discrete and shifted binomial distributions (CUB) models to food packaging evaluations.
Design/methodology/approach - Starting from a real case study in this field, along with CA, the author apply CUB models (Iannario and Piccolo, 2010) as a useful tool to evaluate preferences. CUB models can grasp some psychological characteristics of consumers related to the "feeling" toward packaging attributes and related to an inherently "uncertainty" that affects the consumers' choices. Both psychological characteristics "feeling" and "uncertainty" can be linked to relevant subject's information. At first we detect preferred packaging attributes of fresh food by means of CA, then we apply CUB models to some relevant attributes from the CA study.
Findings - Results show that attributes like packaging material and size/shape of packaging are the most important attributes and that biodegradable packaging, reclosable trays/bags and long "best by" date are also valuable features for consumers. The introduction of covariates showed that specific demographic characteristics are linked to both feeling and uncertainty.
Originality/value - The "data driven" segmentation results give to the integrated approach "CUB models and Conjoint Analysis" the most important added value
Combination of Uniform Binomial (CUB) Models: An Application to the Evaluation of Food Packaging
No full textCUB models have been developed in order to take into account the latent process of evaluating an object (product, service, etc.). Feeling and uncertainty are supposed to be involved in the choice process. Several model extensions have been developed since their introduction and application studies have proven to be a very useful approach.
In a survey on food packaging, respondents had to evaluate their grade of attention paid to some grocery product characteristics and their satisfaction towards packaging attributes. Thanks to CUB models interesting results can be drawn. For instance respondents are very interested in “provenance” and “seasonality” of products with some group differences and they are satisfied towards food preservation again with interesting differences among groups
The consumer preferences of Parmesan cheeses in foreign countries: a non parametric analysis using CUB models
No full textIn the last decade the Italian exports of Parmesan cheese has been reinforced in the north American countries (US and Canada) because of a strong increase in consumption. However, factors boosting this consumption are not always so obvious. For instance, in US both Reggiano and Grana Padano are generally classified as “Parmesan Reggiano and Parmesan Padano” where the term Parmesan is well-known while the differentiation between Reggiano and Padano is often not appreciated or not so clear for North American consumers even because the imported Parmesan is about 6-7% of the total consumption.
This paper analyzes data of a survey carried out on US and Canada about the Parmesan’s consumption through a class of mixture models with covariates know as CUB models. The survey was done in some restaurants chains in US and Canada. A questionnaire was filled out by 540 customers to get information about the of knowledge and appreciation of Parmesan, purchase features as well as factors influencing the purchase and willingness to pay. Information about consumer’s profile were also collected.
CUB models, applied to ordinal scale data, allow us to estimate the latent variables known as feeling and uncertainty. The feeling indicates the conviction of the respondent and the attraction/repulsion he feels towards the evaluation, while the uncertainty is a random component related to factors such as lack of knowledge or interest, high times for valuation, laziness / apathy.
The CUB model detected a high feeling on the level of knowledge, the appreciation and frequency of purchase of the Parmesan while the CUB model with covariates showed a discriminatory effect of the age and country of residence on feeling as well. By contrast, the results show a high uncertainty on the knowledge of differences between Parmesan Reggiano and Parmesan Padano. The simulations with covariates revealed no discriminatory effect of demographic, geographic and behavioral variables while confirming that the Parmesan cheese is a well-known but also that Reggiano-Padano cheeses are poorly understood. This phenomenon may be interpreted as positive for the reputation of Parmesan but it could hide a lack of information for consumers which may encourage the local production at the expense of Made in Italy one
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
TWO PHASE ANALYSIS OF SKI SCHOOLS CUSTOMER SATISFACTION: MULTIVARIATE RANKING AND CUB MODELS
No full textMonitoring tourists' opinions is an important issue also for companies providing sport services. The aim of this paper was to apply CUB models and nonparametric permutation methods to a large customer satisfaction survey performed in 2011 in the ski schools of Alto Adige (Italy). The two-phase data processing was mainly aimed to: establish a global ranking of a sample of five ski schools, on the basis of satisfaction scores for several specific service aspects; to estimate specific components of the respondents’ evaluation process (feeling and uncertainty) and to detect if customers’ characteristics affected these two components. With the application of NPC-Global ranking we obtained a ranking of the evaluated ski schools simultaneously considering satisfaction scores of several service’s aspects. CUB models showed which aspects and subgroups were less satisfied giving tips on how to improve services and customer satisfaction
- …
