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研究生: 白欣以
Hsin-Yi Pai
論文名稱: 產品呈現的顏色、角度與方式對產品態度和評估之影響
指導教授: 林建煌
Chien-Huang Lin
口試委員:
學位類別: 碩士
Master
系所名稱: 管理學院 - 企業管理學系在職專班
Executive Master of Business Administration
論文出版年: 2021
畢業學年度: 109
語文別: 中文
論文頁數: 140
中文關鍵詞: 顏色拍攝角度屬性框架效應食物恐新油膩感受
外文關鍵詞: Color psychology, Filming angle, Food neophobia, Attribute frame effect, Greasy feelings
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  • 美食團購便利了人們的生活,不再需要出門人擠人就可以吃到各種特色料理,但因為購買的方式非實體店面,僅能瀏覽網路上的照片與資訊決定是否購買。尤其當美食照片如果看起來不好吃,會導致印象大大扣分減少消費者購買的慾望。因此商家都會盡其所能拍攝一張吸引人的產品照來增加產品的銷售量,利用攝影的角度、搭配的背景色調、餐具的顏色與各種凸顯商品的方式吸引消費者購買。因此本研究以台灣地方的特色小吃之一的肉圓進行實驗探討,研究結果顯示:
    1. 碗盤顏色與拍攝角度對產品態度產生交互作用
    2. 碗盤顏色與拍攝角度對油膩感受產生交互作用
    3. 碗盤顏色與拍攝角度對購買意願產生交互作用
    4. 碗盤顏色、拍攝角度與食物恐新程度對油膩感受產生三因子交互作用
    5. 碗盤顏色、拍攝角度與食物恐新程度對購買意願產生三因子交互作用
    6. 背景顏色與搭配湯品對油膩感受產生交互作用
    7. 內餡呈現方式與自我控制程度對產品態度產生交互作用。
    8. 內餡呈現方式與自我控制程度對油膩感受產生交互作用。
    9. 內餡呈現方式與自我控制程度對購買意願產生交互作用。
    10. 內餡呈現方式、文案敘述方向與自我控制程度對產品態度產生交互作用。
    11. 內餡呈現方式、文案敘述方向與自我控制程度對購買意願產生交互作用


    Food online shopping has facilitated our life. We no longer need to spend time going out to find all kinds of specialty dishes. However, you can only browse the photos and information on the Internet to decide whether to buy. If the photography of food doesn't look attractive, it will reduce consumers' desire to purchase. Therefore, online store operators will do their best to make an appealing photo to increase product sales, using filming angles, background colors, and tableware to attract consumers to purchase.
    This study explores the hue (warm tone/ cold tone/ achromatic color), camera angle (horizontal view angle/ high angle/ overlook view angle), mealtimes (meals/ snacks), wording description (positive/ negative), fillings exposure (visible/not visible), influence on consumer product attitude. research shows:
    1. The plate color and the filming angle have an interaction effect on consumers' product attitude.
    2. The plate color and the filming angle have an interaction effect on consumers' greasy feelings.
    3. The plate color and the filming angle have an interaction effect on consumers' purchasing intention.
    4. The plate color, the filming angle, and food neophobia have a three-way interaction effect on consumers' greasy feelings.
    5. The plate color, the filming angle, and food neophobia have a three-way interaction effect on consumers' purchasing intention.
    6. Background color and the texture of the soup have an interaction effect on consumers' greasy feelings.
    7. Visibility of fillings and dispositional self-control have an interaction effect on consumers' product attitude.
    III
    8. Visibility of fillings and dispositional self-control have an interaction effect on consumers' greasy feelings.
    9. Visibility of fillings and dispositional self-control have an interaction effect on consumers' purchasing intention.
    10. Visibility of fillings, attribute framing, and self-control have a three-way interaction effect on consumers' product attitude.
    11. Visibility of fillings, attribute framing, and self-control have a three-way interaction effect on consumers' purchasing intention.

    摘要 I Abstract II 致 謝 IV 目錄 V 圖目錄 VIII 表目錄 IX 第一章 緒論 1 1-1 研究背景與動機 1 1-2 研究目的 3 1-3 研究問題 4 1-4 研究程序 6 第二章 文獻探討 7 2-1 視覺與色彩 7 2-2 圖像基模理論 10 2-3 背景色彩、口感與餐食狀態 13 2-4 食物喜新與恐新與色彩、角度 15 2-5 屬性框架效應 17 2-6 自我控制程度 18 第三章 研究方法 21 3-1 實驗一研究方法 21 3-1-1 研究架構(實驗一) 21 3-1-2 變數操作定義與衡量(實驗一) 22 3-1-3 研究對象(實驗一) 26 3-1-4 問卷設計(實驗一) 26 3-2 實驗二研究方法 28 3-2-1 研究架構(實驗二) 28 3-2-2 變數操作定義與衡量(實驗二) 29 3-2-3 研究對象(實驗二) 30 3-2-4 問卷設計(實驗二) 31 3-3 實驗三研究方法 32 3-3-1 研究架構(實驗三) 32 3-3-2 變數操作定義與衡量(實驗三) 33 3-3-3 研究對象(實驗三) 35 3-3-4 問卷設計(實驗三) 35 3-4 統計方法之選擇 37 第四章 研究結果 38 4-1 實驗一的資料分析 38 4-2 實驗二的資料分析 56 4-3 實驗三的資料分析 61 4-4 假設驗證結果摘要表 75 第五章結論 80 5-1 研究結論 80 5-1-1 碗盤顏色與拍攝角度之影響 80 5-1-2 食物恐新程度、碗盤顏色、拍攝角度之影響 80 5-1-3 餐食狀態、背景顏色與湯品口感之影響 81 5-1-4 內餡呈現方式與自我控制程度之影響 81 5-1-5 文案敘述方向與自我控制程度之影響 81 5-1-6 自我控制程度、文案敘述方向與內餡呈現方式之影響 82 5-2研究貢獻 83 5-2-1 實務貢獻 83 5-2-2 學術貢獻 84 5-3-1 研究限制 85 5-3-2 未來研究方向 85 參考文獻 87 附錄一 研究一問卷版本一 90 附錄二 研究一問卷版本二 93 附錄三 研究一問卷版本三 96 附錄四 研究一問卷版本四 99 附錄五 研究一問卷版本五 102 附錄六 研究一問卷版本六 105 附錄七 研究一問卷版本七 108 附錄八 研究一問卷版本八 111 附錄九 研究一問卷版本九 114 附錄十 研究二問卷版本一 117 附錄十一 研究二問卷版本二 120 附錄十二 研究二問卷版本三 123 附錄十三 研究二問卷版本四 126 附錄十四 研究三問卷版本一 129 附錄十五 研究三問卷版本二 132 附錄十六 實驗三問卷版本三 135 附錄十七 研究三問卷版本四 138

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