Quantitative Analysis of Positive and Negative Feelings in the Menu Selection Behavior of Consumers
This study focuses on consumers' emotional states (both positive and negative) and analyzes the effect that consumers' emotional states have on their menu selection behavior, along with the impact that this has on how messages (fuzzy messages) are received. To achieve this, we first test s...
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| Published in | International Journal of Japan Association for Management Systems Vol. 11; no. 1; pp. 49 - 54 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Japan Association for Management Systems
31.12.2019
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1884-2089 2188-2460 |
| DOI | 10.14790/ijams.11.49 |
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| Abstract | This study focuses on consumers' emotional states (both positive and negative) and analyzes the effect that consumers' emotional states have on their menu selection behavior, along with the impact that this has on how messages (fuzzy messages) are received. To achieve this, we first test subjects by evoking certain feelings through the application of different stimuli. For positive feedback, we play music to test the subjects; for negative feedback, we expose the subjects to a noise source. Next, we conduct a questionnaire on the attractiveness of a restaurant menu using the menu profile designed by the L8(27) type orthogonal array of the experimental design method, and analyze the collected data. |
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| AbstractList | This study focuses on consumers' emotional states (both positive and negative) and analyzes the effect that consumers' emotional states have on their menu selection behavior, along with the impact that this has on how messages (fuzzy messages) are received. To achieve this, we first test subjects by evoking certain feelings through the application of different stimuli. For positive feedback, we play music to test the subjects; for negative feedback, we expose the subjects to a noise source. Next, we conduct a questionnaire on the attractiveness of a restaurant menu using the menu profile designed by the L8(27) type orthogonal array of the experimental design method, and analyze the collected data. |
| Author | KAWANAKA, Takaaki KWON, Sunhee YAMASHITA, Hiroshi |
| Author_xml | – sequence: 1 fullname: KWON, Sunhee organization: Graduate School of Business Administration, Meiji University – sequence: 1 fullname: YAMASHITA, Hiroshi organization: Department of Commerce, Meiji University – sequence: 1 fullname: KAWANAKA, Takaaki organization: Institute for Innovation in International Engineering Education, Graduate School of Engineering, The University of Tokyo |
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| Cites_doi | 10.1086/208516 10.1086/209068 10.4992/jjpsy.62.350 10.1016/0022-4359(94)90037-X |
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| References | [12] Zadeh, L. A., “Fuzzy Sets”, Information and Control, vol.8, 1965ḿ [3] Takemura, K., “Emotion and consumer behavior”, Journal of Japan Association for Consumer Studies, Vol.1, No.2, 13-28, 1994. [7] Donovan, R., Rossiter, J., Marcoolyn, G., Nesdale, A., “Store atmosphere and purchasing behavior”, Journal of Retailing, Vol.70, pp.283-294, 1994. [8] Taniguchi, T., music and emotions―Cognitive psychological research on the emotional value of music and emotional response of listeners to music, Kitaohji Publishing, Inc., 1998. [1] Kwon, S. and Yamashita, H., “A Logistic Regression Model of Favorability from Restaurant Menu”, In Proceedings of the 53rd Japan Association for Management Systems, 96-99, 2014. [4] Gardner, M. P., “Mood States and Consumer Behavior: A Critical Review”, Journal of Consumer Research, Vol.12, 281-300, 1985. [9] Takenaka, T., Shimmura, T., Ishigaki, T., Kimura, Y., “Practice of service engineering for restaurant business”, In Proceedings of the 24th The Japanese Society for Artificial Intelligence, 1-4, 2010. [11] Ueda, T., Dazai, U., Yu, K., “Importance of menus when selecting a restaurant and categorization of menus from the customers' perspective”, Gakushuin University economic review, Vol.43, No.1, 1-26, 2006. [5] Milliman, R. E., “The Influence of Background Music on the Behavior of Restaurant Patrons,” Journal of Consumer Research, Vol.13, 286-289, 1986. [13] Terasaki, M., Kishimoto, Y., Koga, A., “Construction of a multiple mood scale”, The Japanese Journal of Psychology, Vol. 62, No. 6, 350-356, 1992. [10] Sugiura, J., “Attempted development of a system to visualize reflection of personal taste in collective decision-making situations”, a collection of academic papers of Aichi University of Education Home Economics Education Course, Vol.38, 1-14, 2007. [2] Kwon, S., “A Fuzzy Conditional Probability Model of Menu Choices at Restaurant”, a collection of academic papers of Meiji University Graduate School of Information and Communication, Vol.10, 23-41, 2015. [6] Donovan, R. and Rossiter, J., “Store Atmosphere: An Environmental psychology Approach”, Journal of Retailing, Vol.58, 34-57, 1982. 11 1 2 3 4 5 6 7 8 9 10 |
| References_xml | – reference: [2] Kwon, S., “A Fuzzy Conditional Probability Model of Menu Choices at Restaurant”, a collection of academic papers of Meiji University Graduate School of Information and Communication, Vol.10, 23-41, 2015. – reference: [10] Sugiura, J., “Attempted development of a system to visualize reflection of personal taste in collective decision-making situations”, a collection of academic papers of Aichi University of Education Home Economics Education Course, Vol.38, 1-14, 2007. – reference: [8] Taniguchi, T., music and emotions―Cognitive psychological research on the emotional value of music and emotional response of listeners to music, Kitaohji Publishing, Inc., 1998. – reference: [12] Zadeh, L. A., “Fuzzy Sets”, Information and Control, vol.8, 1965ḿ – reference: [9] Takenaka, T., Shimmura, T., Ishigaki, T., Kimura, Y., “Practice of service engineering for restaurant business”, In Proceedings of the 24th The Japanese Society for Artificial Intelligence, 1-4, 2010. – reference: [6] Donovan, R. and Rossiter, J., “Store Atmosphere: An Environmental psychology Approach”, Journal of Retailing, Vol.58, 34-57, 1982. – reference: [5] Milliman, R. E., “The Influence of Background Music on the Behavior of Restaurant Patrons,” Journal of Consumer Research, Vol.13, 286-289, 1986. – reference: [3] Takemura, K., “Emotion and consumer behavior”, Journal of Japan Association for Consumer Studies, Vol.1, No.2, 13-28, 1994. – reference: [7] Donovan, R., Rossiter, J., Marcoolyn, G., Nesdale, A., “Store atmosphere and purchasing behavior”, Journal of Retailing, Vol.70, pp.283-294, 1994. – reference: [4] Gardner, M. P., “Mood States and Consumer Behavior: A Critical Review”, Journal of Consumer Research, Vol.12, 281-300, 1985. – reference: [11] Ueda, T., Dazai, U., Yu, K., “Importance of menus when selecting a restaurant and categorization of menus from the customers' perspective”, Gakushuin University economic review, Vol.43, No.1, 1-26, 2006. – reference: [1] Kwon, S. and Yamashita, H., “A Logistic Regression Model of Favorability from Restaurant Menu”, In Proceedings of the 53rd Japan Association for Management Systems, 96-99, 2014. – reference: [13] Terasaki, M., Kishimoto, Y., Koga, A., “Construction of a multiple mood scale”, The Japanese Journal of Psychology, Vol. 62, No. 6, 350-356, 1992. – ident: 2 – ident: 3 – ident: 4 doi: 10.1086/208516 – ident: 5 doi: 10.1086/209068 – ident: 11 doi: 10.4992/jjpsy.62.350 – ident: 1 – ident: 7 doi: 10.1016/0022-4359(94)90037-X – ident: 6 – ident: 9 – ident: 8 – ident: 10 |
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| SubjectTerms | Consumer Behavior Design of Experiments Emotional State Evocation of Feelings Fuzzy Message |
| Title | Quantitative Analysis of Positive and Negative Feelings in the Menu Selection Behavior of Consumers |
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