Past research on consumer price knowledge has varied considerably partly due to differences in how and when price knowledge is measured. This paper applies a multi-point, multi-measure approach to reconcile differences in past price knowledge research by examining systematic relationships...

Willingness to pay (WTP) for a basic chilled soup product and for an improved, self-heating version was measured by methods experimentally varied according to a 2 3 design, varying the basic m easurement approach (contingent valuation, experimental auction, conjoint analysis) and the use of real...

When the buyer and the consumer of a food product are not identical, the risk of discrepancies between food quality expectations and experience is even higher than when the buyer is also the consumer. In such situations the interpersonal aspects of food quality formation become the focus of...