Use of the Kano model and conjoint analysis to evaluate attributes affecting restaurateur preferences for fresh pork products
This paper studies a company that is a manufacturer and distributor of a range of food products aimed at general consumers, as well as restaurant and hotel businesses. The company has a need to develop and improve its fresh pork products to best meet the requirements of a group of customers, who are...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/23816 |
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