Using an experimental design setting, this study investigates how global firms can make use of warranty strategies to influence consumers’ evaluations of hybrid products that are designed in one country and manufactured in another. The results confirm that consumers tend to perceive lower...

Using experimental design and conjoint analysis, this paper studies the risk perception of Singaporean consumers on Internet shopping, and tests the effectiveness of several risk‐reducing strategies that Internet marketers could use in promoting online shopping among consumers. The results...

Draws upon a study of the ways in which entrepreneurs use trust to mediate customer perceived risk at the start of a venture in order to show how researchers can combine elements of both approaches in an epistemologically consistent way. Specifically, researchers seeking to use an...

One reason for the slow adoption rate of Electronic Fund Transfer at Point‐of‐Sale (EFTPoS) is that consumers perceive that EFTPoS has a higher level of risk than other traditional payment methods. Makes use of a concept in consumer behaviour and perceived risk to study the differences of...

Intense competition, tougher food legislation, increasing customer expectations, large numbers of new products and recent food scares have all contributed to highlight the importance of handling customer complaints. Describes the advantages for companies in the areas of legal proceedings, brand...

Aims to highlight the use of Perceived Risk Theory in understanding and influencing consumers′ behaviour. Recent evidence from numerous food scares and product recalls have demonstrated the power of perceived risk on consumption patterns. Argues that perceived risk is so important to...

A counterweight is offered to models of consumer choice which assume products as homogeneous and regard choice as the outcome of cognitive processes of information search. Having shown that the purchase of experiential products is inherently risky, findings from a study of the holiday travel...

A table and a procedure are given for finding the single‐sampling quick switching system for which the sum of producer′s and consumer′s risks is minimum for specified Acceptable Quality Level and Limiting Quality Level.

Explores the extent to which consumers perceive various services as quality‐risk purchases. Describes a panel study which indicated that problem is felt by most types of services and therefore should be considered by service managers. Discusses possible strategies for reducing this perception.

This article considers whether or not perceived risk is hindering the growth of wine consumption in countries such as the UK. An examination is made of the applicability of the theory of perceived risk to the buying behaviour of UK wine consumers. Empirical results show how consumers reduce the...