Customer journey in fine dining restaurants / Juliette OULMI / 2023

Titre : Customer journey in fine dining restaurants Type de document : Mémoire Auteurs : Juliette OULMI, Auteur Année de publication : 2023 Importance : 35 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Anglais (eng) Mots-clés : Management CONSOMMATEUR ; PLAT CUISINE SECTEUR ; RESTAURATION SECTEUR Programme : MSc Luxury Marketing Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=581733

Does the presence of natural colorants in food products positively influence purchase intentions? / Elise WUCHER / 2023

Titre : Does the presence of natural colorants in food products positively influence purchase intentions? Type de document : Mémoire Auteurs : Elise WUCHER, Auteur Année de publication : 2023 Importance : 40 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Anglais (eng) Mots-clés : Management COMPORTEMENT DU CONSOMMATEUR ; DEVELOPPEMENT DURABLE ; PLAT CUISINE SECTEUR Résumé : This report tackles the subject of food colorings and the impact they have on the purchasing intentions of French consumers. This research is of particular interest as there are few articles and studies on this specific subject, although a great deal of research has been carried out on the subject of food coloring more generally. Many studies have already analyzed the impact of color on purchasing decisions, but they are more focused on sensory marketing and the senses than on food coloring. Furthermore, this report focuses exclusively on French consumers. To carry out this research, an online survey was carried out to collect various data to answer the hypotheses. As part of the questionnaire, participants were randomly shown two lists of ingredients of two violet syrups. One contained only artificial colorants, the other only synthetic colorants. After reading the list of ingredients, participants were asked questions about their willingness to buy the product, and about the authenticity and healthiness of the syrups. More general questions concerning knowledge of colorants and demographic questions were also asked. Programme : MSc Wine & Gastronomy Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=581719

Food guides versus food influencers: what role does influencer marketing play in consumers' choice of restaurant? / Emma FORNASINI / 2023

Titre : Food guides versus food influencers: what role does influencer marketing play in consumers' choice of restaurant? Type de document : Mémoire Auteurs : Emma FORNASINI, Auteur Année de publication : 2023 Importance : 43 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Anglais (eng) Mots-clés : Management COMPORTEMENT DU CONSOMMATEUR ; INFLUENCEUR ; PLAT CUISINE SECTEUR Résumé : While in the past, traditional paper guides such as the Michelin Guide were the authority in the field of restaurant recommendations, new players are multiplying with the digitalisation of gastronomy and the rise of 'food culture', particularly on Instagram. With the internet, everyone now can express their opinions and spread their own information. Food influencers have established themselves as new reference figures. With their ease of access and the apparent authenticity of their recommendations, these new public figures are gaining a growing following. But the amateurism they claim is often criticised by experts, who question the legitimacy of influencers in the face of professional guides. Who can be trusted when everyone has a say? And how can consumers make their choices effectively when the power of prescription is now so fragmented? Programme : MSc Wine & Gastronomy Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=581716

Why do French consumers have higher purchase intentions for direct to consumer than for channels with intermediaries when it comes to food? / Chloé MOTTE / 2022

Titre : Why do French consumers have higher purchase intentions for direct to consumer than for channels with intermediaries when it comes to food? Type de document : Mémoire Auteurs : Chloé MOTTE, Auteur Année de publication : 2022 Importance : 28 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de la page. Langues : Anglais (eng) Mots-clés : Management AGRICULTURE ; AGRICULTURE BIOLOGIQUE ; AGRICULTURE SECTEUR ; PLAT CUISINE SECTEUR ; VENTE DIRECTE Résumé : When choosing in which way they should sell their products, farmers face a lot of different options including direct to consumer sales through a producer’s markets, some networks like AMAP or a shop within their farm.The purpose of this study is to understand why do French consumers prefer buying food through a direct-to-consumer channel than in a “traditional” one (that is to say with intermediaries) in order to help farmers see if they have the right marketing arguments to launch themselves in direct to consumer selling. The design/methodology/approach is a qualitative study based on 12 in-depth face to face interviews conducted with French consumers from the Morbihan region. The findings are that the 5 main reasons for French to consider direct to consumer channels are their need of traceability, their perception of those products as having a better quality and being animal-welfare-friendly, the ethical and ecological benefits of direct selling and the socialization which happens at the selling points. Those reasons being linked to the form of selling and not to the farm, it means that any farmer can set up a direct to consumer channel and he will automatically achieve those marketing arguments. The originality/value of this study is the focus on direct to consumers channels vs channels with an intermediary when other studies focus on short circuits or local food vs the rest which is a much broader focus. Programme : MSc Wine & Gastronomy Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=564593

Kitchen Confidential : Adventures in the Culinary Underbelly / Anthony BOURDAIN / BLOOMSBURY PUBLISHING PLC (2001)  

Titre : Kitchen Confidential : Adventures in the Culinary Underbelly Type de document : e-book Auteurs : Anthony BOURDAIN, Auteur Editeur : BLOOMSBURY PUBLISHING PLC Année de publication : 2001 Importance : 144 p. ISBN/ISSN/EAN : 978-1-4088-2085-8 Langues : Anglais (eng) Mots-clés : Management BIOGRAPHIE ; CARRIERE ; PLAT CUISINE SECTEUR ; VIN SECTEUR Résumé : After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. Nombre d'accès : 2 En ligne : https://neoma-bs.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/ne [...] Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=513342

LES INDUSTRIES AGRO-ALIMENTAIRES. / Paris : LES EDITIONS DE L'INFORMATION D'ENTREPRISE (1994)

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