A laboratory exploration for multi-period perishable food pricing

Abstract

2015),"Dish composition: children's mental representation and expected liking", British Food Journal, Vol. 117 Iss 9 pp. -Access to this document was granted through an Emerald subscription provided by emerald-srm:463575 [] For AuthorsIf you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation.

Effective Pricing of Perishables for a More Sustainable Retail Food Market

“…Yang et al [22] developed a supply chain model that considers pricing and temperature controls for perishable foods. Through a price optimization model and a laboratory experiment, Wang et al [23] investigated the impact of dynamic pricing (multiperiod pricing), freshness, and inventory shortage risk for perishable foods on consumers' willingness to pay and their purchasing behavior. Their study revealed that pricing strategies lead consumers to strategically behave in purchasing perishables affected by willingness to pay.…”

“…Literature investigating dynamic pricing for perishables can be categorized according to demand assumptions, such as myopic, strategic, and price-dependent demand. For example, Lazear [10], Subrahmanyan and Shoemaker [11] and Panda et al [12] considered myopic consumer demand; Stokey [13], Aviv and Pazgal [14], Elmaghraby et al [15], Levin et al [16], Dasu and Tong [17] and Wang et al [23] considered strategic consumer demand; and Li et al [18], Lin et al [19] and Buisman et al [26] considered price-dependent consumer demand. However, as mentioned in Chung and Li [5], these demand assumptions have not considered the realistic situation when consumers actually purchase perishable foods.…”

“…Studies have also considered strategic consumer demand to develop an optimal dynamic pricing for perishable products [13][14][15][16][17]. The models developed in these studies are focused on general perishable products, and earlier studies have also focused on developing pricing and inventory models for perishable foods [18][19][20][21][22][23][24][25][26]. These studies used stochastic consumer demands such as myopic, strategic, and price-dependent demand assumptions, which have not considered the realistic situation when consumers actually purchase perishable foods.…”

Heuristic dynamic approach to perishable products in presence of deterioration effect

“…The degradation of a product adversely affects customer behavior and willingness to pay (WTP). Therefore, sellers adjust their prices according to the major factors influencing dynamic pricing [15].…”

A two-period pricing model for perishable items

“…For determining the price of perishable items, existing research focused primarily on dynamic pricing models (Chatwin, 2000;Chew et al, 2014;Wang et al, 2015;Abad, 2001). That is to determine different prices for perishable items according to various factors of different selling periods, for example, market demand, competition, sales volume, etc.…”