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dc.contributor.authorSchindler, Robert M.
dc.contributor.authorParsa, H. G.
dc.contributor.authorNaipaul, Sandra
dc.date.accessioned2017-10-09T19:41:32Z
dc.date.available2017-10-09T19:41:32Z
dc.date.issued2011-11-01
dc.identifier.urihttp://hdl.handle.net/10919/79575
dc.description.abstractThe use of “just-below” pricing (such as pricing an item at $6.99 or $6.95, rather than $7.00) has been common in some segments of the hospitality industry (such as quick-service and mid-scale dining). The results of a detailed survey of the price-ending beliefs of hospitality managers show that many believe that just-below prices connote good value and roundnumber prices connote high quality. Furthermore, the majority of these managers believe that consumers tend to drop off or otherwise give insufficient consideration to a price’s rightmost digits. Although one might expect this drop-off belief among those managers who use just-below price endings, it is found also in a majority of those managers who do not use just-below price endings. The survey results suggest that managers who decline the benefits of a consumer dropoff tendency do so because they also believe in one or more possible negative consequences of using just-below price endings. These include the beliefs that just-below endings (1) impair perceptions of high quality, (2) work against an upscale image, (3) give an impression of not being fully honest or straightforward, and (4) involve inconvenience in calculating or communicating the price or in making change.en_US
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen_US
dc.publisherVirginia Techen_US
dc.rightsCreative Commons Attribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject99-cent pricingen_US
dc.subjectmanagers’ beliefsen_US
dc.subjectprice endingsen_US
dc.subjectjust-below pricingen_US
dc.subjectrestaurantsen_US
dc.titleHospitality managers’ price-ending beliefs: a survey and applications [Summary]en_US
dc.typeSummaryen_US
dc.description.notes421-428.en_US
dc.title.serialCornell Hospitality Quarterlyen_US
dc.type.dcmitypeText


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International