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Prof. Carmen Gómez-Cantó
University of Castilla la Mancha

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0 Consumer Behavior
0 Marketing Research
0 Satisfaction
0 loyalty
0 Food Values

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Short Biography

Postdoctoral student at the University of Castilla- La Mancha.

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Journal article
Published: 19 September 2020 in Sustainability
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This paper analyzes the effects of: (i) Food values on their related benefits (hedonic and utilitarian); (ii) both kinds of benefits on attitudes toward eating hamburgers; and (iii) attitudes on purchase intention. To this end, we adapted the food values scale to the context of fast-food hamburger restaurants. Data were collected from a survey of 512 Mexican consumers and analyzed using structural equation modeling (SEM). The results show that the strongest influences are those exerted by food values, first, on hedonic benefits and, second, on utilitarian benefits. In contrast, the weakest influence is that exerted by utilitarian benefits on attitudes, followed by that exerted by hedonic benefits on attitudes. Among other findings, this study highlights the importance consumers give to the taste and safety of food, as well as the greater importance given to hedonic benefits compared to utilitarian ones. These findings have several important implications for managers in the industry.

ACS Style

Héctor Pérez-Villarreal; María Martínez-Ruiz; Alicia Izquierdo-Yusta; Carmen Gómez-Cantó. Food Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants. Sustainability 2020, 12, 7749 .

AMA Style

Héctor Pérez-Villarreal, María Martínez-Ruiz, Alicia Izquierdo-Yusta, Carmen Gómez-Cantó. Food Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants. Sustainability. 2020; 12 (18):7749.

Chicago/Turabian Style

Héctor Pérez-Villarreal; María Martínez-Ruiz; Alicia Izquierdo-Yusta; Carmen Gómez-Cantó. 2020. "Food Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants." Sustainability 12, no. 18: 7749.

Earlycite article
Published: 23 April 2020 in British Food Journal
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Purpose The importance of food values for the post–purchase process has not been widely studied. Most previous research in this line has focused on examining either the attributes of specific food categories, without taking the corresponding values into account, or food-purchasing attitudes and behaviour. To address this gap in the research, this paper delves deeper into the influence of food values on post–purchase variables. Design/methodology/approach Specifically, it analyses the influence of food values on satisfaction (both with the purchase and with the establishment), switching costs and loyalty. To this end, a sample of 708 consumers, collected through online questionnaires in Spain, is analysed using various descriptive statistics and causal models. Findings The findings confirm the influence of food values on satisfaction and that satisfaction positively influences loyalty. Switching costs were not found to moderate the relationship between satisfaction and loyalty. Research limitations/implications The survey had to be completed online, and, thus, respondents needed to have an e-mail address. This influenced the respondents' profile, since many consumers over the age of 54 do not have e-mail, do not use it, or are more reluctant to complete online surveys. Practical implications Purchase satisfaction was not found to affect switching costs, which reinforces the idea that loyalty can sometimes be spurious. It would thus be an indicator that, as long as consumers have no other option, they will continue to shop at the establishment. In contrast, establishment satisfaction did generate switching costs. This finding could be due to aspects such as convenience, the development and maintenance of relationships with the employees, knowledge of where products are located in the store, etc. Customers may be dissatisfied with their purchase, yet still satisfied with an establishment, which could entail very high switching costs for them and, therefore, cause them to remain loyal (albeit spuriously) to the establishment. Originality/value This research contributes to the literature in this field by examining the influence of food values on key post-purchase variables.

ACS Style

Alicia Izquierdo-Yusta; Carmen María Gómez-Cantó; María Pilar Martínez-Ruiz; Héctor Hugo Pérez-Villarreal. The influence of food values on post–purchase variables at food establishments. British Food Journal 2020, 122, 2061 -2076.

AMA Style

Alicia Izquierdo-Yusta, Carmen María Gómez-Cantó, María Pilar Martínez-Ruiz, Héctor Hugo Pérez-Villarreal. The influence of food values on post–purchase variables at food establishments. British Food Journal. 2020; 122 (7):2061-2076.

Chicago/Turabian Style

Alicia Izquierdo-Yusta; Carmen María Gómez-Cantó; María Pilar Martínez-Ruiz; Héctor Hugo Pérez-Villarreal. 2020. "The influence of food values on post–purchase variables at food establishments." British Food Journal 122, no. 7: 2061-2076.

Journal article
Published: 11 March 2020 in Journal of Management and Business Education
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Currently universities need to be competitive. The current environment forces universities to design strategies where the student becomes the center of their activity. Elements such as student satisfaction become key performance indicators of the strategy, so that universities are required to establish metrics that make it possible to measure the level of performance achieved based on the objectives they had previously set. In order to verify it, through a series of dimensions that measure the satisfaction of the teaching-learning process, a scale has been proposed to measure satisfaction. To confirm the consistency of the proposed scale, the reliability and validity indicators of the same were verified. The selected sample corresponds to university students studying undergraduate and master’s degrees in the online mode. Results obtained show the importance of correctly setting the objectives and contents of the different subjects that make up the curricula of each grade, as well as the outstanding role that the teacher has in said process.

ACS Style

Alicia Izquierdo-Yusta; Ana Isabel Jiménez-Zarco; Inés González-González; Carmen Gómez-Cantó. KPI FOR STUDENTS SATISFACTION MEASUREMENT AS AN INDICATOR OF UNIVERSITY MANAGEMENT. Journal of Management and Business Education 2020, 3, 108 -128.

AMA Style

Alicia Izquierdo-Yusta, Ana Isabel Jiménez-Zarco, Inés González-González, Carmen Gómez-Cantó. KPI FOR STUDENTS SATISFACTION MEASUREMENT AS AN INDICATOR OF UNIVERSITY MANAGEMENT. Journal of Management and Business Education. 2020; 3 (2):108-128.

Chicago/Turabian Style

Alicia Izquierdo-Yusta; Ana Isabel Jiménez-Zarco; Inés González-González; Carmen Gómez-Cantó. 2020. "KPI FOR STUDENTS SATISFACTION MEASUREMENT AS AN INDICATOR OF UNIVERSITY MANAGEMENT." Journal of Management and Business Education 3, no. 2: 108-128.

Technical report
Published: 06 April 2017 in International Journal of Recycling of Organic Waste in Agriculture
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Guarantee the product protection and correction of errors, to improve the costs derived from quality defects and to reduce the final over control. In this paper, the Hazard Analysis and Critical Control Points system is applied to the processing line of compost used in the cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of spawn (stage 1), raw materials (stage 3) and composting Phase II—pasteurization and conditioning (stage 7) has been considered as Critical Control Point. The main hazards found were the presence of pathogenic bacteria (stages 1 and 3), the high content in heavy metals (step 3), the use of unauthorized pesticides or doses above the permitted (stage 3), the presence of unauthorized organic matter (stage 3), the contamination by contact with the compost of Phase I (stage 7), and the wrong distribution of compost (stage 7). The implementation of this knowledge will allow the composting plants to control the quality and safety of their products, in order to provide safe compost to the mushroom producing industries.

ACS Style

José Emilio Pardo; Diego Cunha Zied; Manuel Alvarez-Ortí; Jesús Ángel Peñaranda; Carmen Gómez-Cantó; Arturo Pardo-Giménez. Application of hazard analysis and critical control points (HACCP) to the processing of compost used in the cultivation of button mushroom. International Journal of Recycling of Organic Waste in Agriculture 2017, 6, 179 -188.

AMA Style

José Emilio Pardo, Diego Cunha Zied, Manuel Alvarez-Ortí, Jesús Ángel Peñaranda, Carmen Gómez-Cantó, Arturo Pardo-Giménez. Application of hazard analysis and critical control points (HACCP) to the processing of compost used in the cultivation of button mushroom. International Journal of Recycling of Organic Waste in Agriculture. 2017; 6 (2):179-188.

Chicago/Turabian Style

José Emilio Pardo; Diego Cunha Zied; Manuel Alvarez-Ortí; Jesús Ángel Peñaranda; Carmen Gómez-Cantó; Arturo Pardo-Giménez. 2017. "Application of hazard analysis and critical control points (HACCP) to the processing of compost used in the cultivation of button mushroom." International Journal of Recycling of Organic Waste in Agriculture 6, no. 2: 179-188.

Mini review article
Published: 18 October 2016 in Frontiers in Psychology
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Among the numerous internal and external forces that compete for consumers’ attention in the context in which they buy their food, this paper will seek to provide a review of the most important external influences, such as the variables related to food itself. To this end, in addition to the food attributes traditionally identified in fields such as consumer behavior, it will give special consideration to the classification of food values. Although the influence of these variables on consumer decisions will depend on the individual, analyzing them will undoubtedly increase understanding of consumers’ decisions. Additionally, identifying and describing these variables will enable subsequent research on how they influence both consumer behavior and other key outcomes for producers, manufacturers, and retailers in the food industry, such as satisfaction, trust, and loyalty.

ACS Style

María Pilar Martínez-Ruiz; Carmen María Gómez-Cantó; Carmen Gómez-Cantó. Key External Influences Affecting Consumers’ Decisions Regarding Food. Frontiers in Psychology 2016, 7, 1618 .

AMA Style

María Pilar Martínez-Ruiz, Carmen María Gómez-Cantó, Carmen Gómez-Cantó. Key External Influences Affecting Consumers’ Decisions Regarding Food. Frontiers in Psychology. 2016; 7 ():1618.

Chicago/Turabian Style

María Pilar Martínez-Ruiz; Carmen María Gómez-Cantó; Carmen Gómez-Cantó. 2016. "Key External Influences Affecting Consumers’ Decisions Regarding Food." Frontiers in Psychology 7, no. : 1618.