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通过对具有一定经济基础的网上购物族和有过定制经历的人群进行调研,研究基于O2O电子商务模式下服装网络定制的顾客忠诚度。根据构建顾客忠诚度的结构方程模型观念架构图对客户潜在定制需求进行挖掘。首先利用SPSS对调研数据进行统计分析,然后采用AMOS软件对顾客忠诚度模型进行验证,最后得出结论:1)网上定制服务信息宣传对顾客满意度有较强的正面影响;2)线下所实施的面对面的定制服务,是增强顾客定制满意度的主要因素;3)顾客参与定制过程,更易激发客户定制好奇心,增强定制体验快感,促使客户在网上预约定制消费行为。 相似文献
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为使个性定制服装品牌商能更好地通过新媒体平台进行运营推广,运用归纳总结、案例分析等研究方法剖析了国内网络在线个性定制服装企业,归纳出两种具有代表性的运作模式:C2B&D+O2O、C2S2B(C2B&D+O2O),并总结出适合企业发展的新媒体营销策略,以期给当下个性定制服装品牌提出参考性建议。 相似文献
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在电子商务大环境下,传统服装零售企业和网络服装品牌积极探索移动电子商务和O2O已成国际趋势。目前服装零售企业比较典型的O2O模式包括门店模式、私人定制模式、生活体验店模式和粉丝模式等4种,这4种模式都具有各自的优缺点和适用范围,服装零售企业O2O的顺利进行需要从深度整合供应链、提高线下实体店体验、调整企业组织架构、培养O2O人才等几方面入手。 相似文献
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张羽 《皮革制作与环保科技》2020,1(24):11-13
各行各业都在积极地向信息科技靠拢,皮革业也不例外。在O2O商业模式下,皮革服装个性化定制APP层出不穷,大大满足了皮革服装消费者的个性化定制需求。本研究探讨皮革服装个性化定制APP的设计,为相关行业提供参考。 相似文献
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产品推荐代理(RA)是商家为了加快消费者决策而提供的隐形推荐系统。在服装网络定制系统中,RA给客户提供具有针对性的服装信息,减少因网站信息过载而给客户造成的压力。针对国内网络定制客户,构建了RA推荐系统、客户满意度及客户忠诚度三者之间的关系概念模型。研究结果表明:推荐系统质量好坏与客户满意度之间呈现正相关关系,且定制网站形象、推荐系统信息编排合理性削弱消费者对过量信息的敏感度,以及定制服装本身质量好坏直接影响消费者对定制行为的态度。另外,消费者自身对信息判定能力较强,会在一定程度上降低对RA推荐系统的依赖性。 相似文献
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为了分析消费者感知价值对线上线下(O2O)服装定制模式的影响,梳理了目前国内O2O服装定制模式的现状,通过文献回顾、案例分析、小组讨论等方法,构建了O2O服装定制模式下消费者感知价值测量维度,采用各测量维度影响消费者购买意愿的概念模型,提出相关假设。通过对收集的589份有效问卷进行因子分析,得知各测量维度有很好的信度和效度。运用结构方程模型对研究假设进行检验。最后,提出了基于消费者感知价值的O2O服装定制模式。结果表明:该模型拟合度很好,研究假设得到验证;消费者感知价值各测量维度中,消费者感知到的专业能力对消费者购买意愿影响最大,而消费者感知到的情感价值对购买意愿影响最小。 相似文献
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为优化男衬衫线上定制服务的客户体验,基于文献研究,结合服装定制及互联网经销的特点,经预实验确立包含19个题项的评价量表。对立意抽样采集的369份有效问卷进行处理,通过因子分析得到线上男衬衫定制顾客感知价值的4个关键维度:个性化需求、在线服务、社会需求、产品品质,其中个性化需求重要程度最高。为检验消费者对该评价量表的综合态度,利用模糊变换原理和最大隶属度原则进行多级模糊综合评价,结果表明,消费者认可所建立的四维量表用于评价男衬衫线上定制顾客感知价值,且对于个性化需求、产品品质2个维度认可度最高。 相似文献
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肉类属于鲜活农产品,具有易腐性和易损性,如果处理不当,其品质易发生变化,产生食品安全问题。冷链物流一般应用于初级农产品、加工食品、特殊商品等,在运输的过程中必须要保证全程低温,这是保证猪肉质量安全的重要途径。我国网络用户规模居世界第一,电子商务已经成为许多消费者主要的购物方式。线上到线下(online to offline,O2O)平台通过线上推广带动线下交易,加大商户的参与和用户的体验感,深受消费者喜爱,发展迅速。本文以杭州为例,通过对超市、专营店和批发市场等进行问卷调查与实地调研,对猪肉冷链物流及O2O平台冷链发展现状和存在问题进行了总结,分析了杭州地区猪肉冷链物流的发展趋势,并对O2O模式的猪肉冷链物流发展提出了应对建议与策略。 相似文献
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文章分别从消费者定制期望和企业实施要求的角度,详细说明了服装行业现阶段实施大规模定制的高难度,并得出大规模定制这种新的生产方式在现阶段对我国服装行业具有较低的有效性和适用性这一结论。 相似文献
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文章在研究国内外大规模服装定制平台特点及分析定制平台架构方法的基础上,提出一种“互联网+”背景下的大规模服装定制平台技术框架模型,其采用二维与三维一体化展示设计,建立了三维测量模型,并基于客户人体数据实现了个性化定制,为网络大规模服装定制提供可行思路。 相似文献
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To deal with the challenges of shortened product life cycle while considering various trends and consumers’ demands, several companies have begun to explore mass customization. In this paper, we study the economic factors leading to mass customization, review the advanced technologies and develop a new process of computer‐aided design (CAD) for effective mass customization. To define the purchasing patterns of the consumers, we analyze the statistical data of the world economy, consumer expenditures and online sales in the apparel sector. We also use statistical information about employment and labor cost in the textile industry to understand growing interest in mass customization. Based on our understanding of the advanced technologies developed for mass customization, we offer two potential ways to facilitate the design personalization in the entire process of apparel mass customization: two‐dimensional and three‐dimensional computer‐aided garment intelligent design systems. By developing a new CAD system that provides a versatile selection of styles and fits for apparel production processes, the efficiency of mass customization can be improved in the apparel industry. 相似文献
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Assuming that the more a restaurant’s manager know the preferences of his/her clients, the greater the chance to maximise the experience of the customers and therefore the revenue of the restaurant. However, very little is known about the attributes that influence menu-item choice of such customers in a restaurant context and consequently, on the relative importance attached to specific attributes shaping the overall appeal of a menu-item. Despite the familiarity that consumers have with making menu-item choices, there exists a significant paucity of academic research exploring the relative importance of attributes that influence menu-item selection in a restaurant context.This research aims to respond to the following question: what are the attributes that influence menu-item choice in a casual and fine-dining restaurants context? To explore further the reasons that influence menu-item choice, the authors also investigate the extent the customers’ level of food involvement and the social context have an impact on the attributes influencing menu-item choice in these two restaurants’ contexts.This study utilises the Best-Worst method to examine consumer-based preference in relation to the relative importance of attributes that influence the menu-item choice of casual and fine-dining restaurant patrons. Respondents should have patronised a casual or fine-dining restaurant within the last 4 weeks and 6 months respectively and were randomly allocated the task to respond the questions either with a casual-dining context in mind or with a fine-dining context in mind. Consumer attribute-based preferences are also examined in relation to an individual’s level of food involvement and effect of social context, giving the authors the opportunity to split the entire sample into sub groups. The overarching objective is to draw comparisons in order to determine whether the attributes that influence menu-item choice differ between segments of consumers. Quantitative data was collected from 1208 respondents in Australia representative of casual and fine-dining restaurant patrons.Results of the study indicate that “the combination of ingredients” is the most influential attribute on patrons’ menu-item selection at casual and fine-dining restaurants, with a probability of 100% for that attribute to be chosen as the most important one when selecting a dish. Conversely, the “avoidance of certain foods” and “the core ingredient of the dish is sustainably produced” are the least important attributes influencing the menu-item selection of restaurant patrons, with a probability of 30 and 38% for these attributes to be chosen as the most important one when selecting a dish. Interestingly, the ranking and relative importance of menu-item attributes significantly differed between segments of consumers with a high and low level of food involvement. The “the combination of ingredients” remains the most important reason for people highly involved in food. Whereas “a sufficient portion size that will satisfy my appetite” and “a dish that I have tried before and know that I will like the taste” have probabilities of 100 and 94.5% to be chosen as the most important attribute when selecting a dish for people with low food involvement. 相似文献