Abstract: People’s needs and motivations are complex and they are likely to seek satisfaction at an economic level and also at deeper levels, involving emotions, cultural norms and values, group affiliations, etc. (Chisnall 1995). choice and consumption of a product are based on a cognitive decision-making process and take account of stimuli surrounding that choice and consumption. Past experience, sensory perception, and emotion affect are important influences but, at some point of the experience with the product, an evaluation based on some criteria (objective or not) is made by the consumers of that product. The structure of the study is based on a review of the most widely used models in the marketing field to explain and predict consumer behaviour. Special emphasis is given to the application of those models to food. One important conclusion of the study is that product quality is a summary construct, which subsumes many other aspects of the product. This conclusion is in accordance with the ‘multi-attribute’ approach to food quality, where quality is regarded as a multi-dimensional phenomenon, and overall quality is described by a set of attributes as perceived by consumers. The buyer then forms an overall, one-dimensional quality evaluation by some weighing of the various attributes, which will determine its choice (Grunert, 1997). In summary, from the models described in this section perceived quality can by conceptualized as a global assessment of the product based on extrinsic or intrinsic cues.
Keywords: Consumer, food preferences, food choices, Food Quality and perception.
Title: FOOD CONSUMERS BUYER BEHAVIOUR: AN APPROACH THROUGH THE INTEGRATION OF PREVIOUS TESTED MODELS
Author: Prem Ram, Dr. Sonia Sharma
International Journal of Social Science and Humanities Research
ISSN 2348-3156 (Print), ISSN 2348-3164 (online)
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