The Price-Quality Relationship of Competitive Brands of Ingredients Supplied to the Baking Industry
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Authors
Mullett, Ronald G.
Issue Date
1969
Type
Thesis
Language
en_US
Keywords
Baking industry , Price , Price-quality relationship , Quality
Alternative Title
Abstract
This thesis examines the proposition that price is an indicator of quality for certain competitive brands of product ingredients used by the baking industry. An analysis of the study strongly indicates that baking industry buyers judge quality by price under the conditions of (1) imperfect product knowledge and (2) perception of the product brands being different. When a manufacturer markets a product it is in his best interests to consider the phenomenon of judging quality by price.
Description
This thesis is being archived as a Digitized Shelf Copy for campus access to current students and staff only. We currently cannot provide this open access without the author's permission. If you are the author of this work and desire to provide it open access or wish access removed please contact the Wahlstrom Library to discuss permission.
Citation
R.G. Mullett, "The Price-Quality Relationship of Competitive Brands of Ingredients Supplied to the Baking Industry", Thesis, School of Business, Univ. of Bridgeport, Bridgeport, CT, 1969.