Laced with full-color images, drawings, charts, and graphs, chapters deliver the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. As the world grapples with critical issues such as hunger and GMOs, opportunities abound in agriculture and food science careers, and INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition gives you the knowledge and skills required for success. These results provide useful insights to hotel operators on more effective yield management and the need to be alert to customers’ response behaviors.INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day.
Results also revealed that price knowledge is the major factor affecting customers’ reaction and customers would not respond negatively if they have adequate price knowledge. Four factors were extracted from the study results: (1) treatment experience, (2) price knowledge, (3) price expectation, and (4) price information. This study investigates empirically the factors influencing perceived price fairness and identifies the most influential factor in measuring customer response behaviors.
The intense rivalry among hotels has led to greater customer-orientation and this has undoubtedly accorded the customers with more options to choose their hotel. There has been increasing aggressiveness in the hotel businesses given the mushrooming of hotels. A focus on profit while neglecting customers’ feelings could lead to long term organizational failure. However, the issue of unfairness in pricing is critical within the hotel industry. The corpus of literature affirms that revenue management may give hotels a competitive edge.
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