Taiwan Consumers' Willingness to Pay for Chain Restaurant Industry Food Safety Costs and Benefit
| Autor: | I-Hao Lee, 李益豪 |
|---|---|
| Rok vydání: | 2015 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 103 There have been many food and safety scandals in recent years. In order to let chain-catering enterprises understand how important source is and get devoted to food safety management. Even if it’s hard to get profit, we should pay more attention to food safety and quality to win back consumer confidence. How to value food safety and effectiveness? We utilize Contingent Valuation Method ( CVM) in this research, and use Double-Bound Dichotomous Choice to estimate consumer’s willingness to pay in Taiwan. This project divides restaurant process control and supply chain management for understanding consumers tardy. We analyze Company H’s engagement with food safety management cost, including food safety training, consumer management, produce process, control, value and make sure continuation is prominent in supply chain management. After Company H uses HACCP to involve, customer’s complain declines year by year. This experimental result shows that for strict management and supply chain management, customers’ willingness to pay is higher than food safety management costs and safety risk. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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