Relative Performance of Business and Consumer Economic Expectations Across EU Countries

Brand preference: A comparative consumer study in selected EU countries

This study aims to investigate the impact of different product characteristics, such as price, quality/taste, image/reputation, advertising, packaging, and colour on consumers' purchasing behaviour. An overview of the global, as well as of the Greek and Dutch juice markets, is presented. A comparison of consumers' preferences and attitudes is performed with respect to juices in both countries. ...

Firm Leadership and Innovative Performance: Evidence on Five Business Sectors from Seven EU Countries

This paper considers the effect of different firm leadership on the innovative performance of firms from seven EU countries. We investigate whether owner-led or manager-led firms achieve a larger share of their turnover with product innovations. Economic theory does not propose clear results on that question. In the empirical analysis it turns out that the manager-led firms are more active inno...

The Survey of Economic Convergence and Spillover Effects between EU and Mediterranean Countries: a Spatial Econometric Perspective

langauge needs analysis of undergraduate business management and economics students

the aim of conducting this study was to investigate the foreign language learning needs of undergraduate economics students and business management students in faculties of social sciences of alzahra and azad naragh university. in the study, which was designed on the basis of a qualitative-quantitative basis using interviews and questionnaires, 146 female undergraduate business management as we...

Consumer Food Satisfaction: Fulfilment of Expectations or Evaluation of Performance?

This paper investigates whether consumers when buying food products are likely to form expectation-performance comparisons or whether they are more likely to base their satisfaction assessment on performance evaluation. Three different experiments were conducted in order to investigate the problem setting. The food products used were shrimps (experiment A), cheese (experiment B) and potato-chip...