Marketing research of consumer preferences in choosing bread and bakery products

V. A. Tkachenko, V. V. Oorjak, Yu. V. Bondarenko, N. V. Labutina, confectioners
{"title":"Marketing research of consumer preferences in choosing bread and bakery products","authors":"V. A. Tkachenko, V. V. Oorjak, Yu. V. Bondarenko, N. V. Labutina, confectioners","doi":"10.32462/0235-2508-2021-30-7-54-57","DOIUrl":null,"url":null,"abstract":"The article presents the results of marketing research aimed at identifying customer preferences when choosing bread and bakery products. Determined: the frequency of buying bakery products, depending on age, the number of baked goods purchased at one time, the place of purchase, analysis of customer preferences when choosing the type of bread, etc. The respondents» interest in frozen semi-finished products of a high degree of readiness was revealed.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"13 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2021-30-7-54-57","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

Abstract

The article presents the results of marketing research aimed at identifying customer preferences when choosing bread and bakery products. Determined: the frequency of buying bakery products, depending on age, the number of baked goods purchased at one time, the place of purchase, analysis of customer preferences when choosing the type of bread, etc. The respondents» interest in frozen semi-finished products of a high degree of readiness was revealed.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
消费者在选择面包和烘焙产品时的偏好的市场营销研究
本文介绍了营销研究的结果,旨在确定顾客在选择面包和烘焙产品时的偏好。确定:购买烘焙产品的频率,取决于年龄,一次购买烘焙食品的数量,购买地点,分析客户选择面包类型时的偏好等。受访者对冷冻半成品的高度准备感兴趣。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
The influence of freezing methods on the quality of grain bread Fire hazard of production and storage of vegetable oils Producing a product of high nutritional value in the form of flakes from rye grain Using the adaptive potential of plants in creating varieties from ancient wheat species Improving the technology of bakery products by using wheat-nut flour based on pine nuts
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1