Hospitality Managers’ Price-Ending Beliefs

@article{Schindler2011HospitalityMP,
  title={Hospitality Managers’ Price-Ending Beliefs},
  author={R. Schindler and H. Parsa and S. Naipaul},
  journal={Cornell Hospitality Quarterly},
  year={2011},
  volume={52},
  pages={421 - 428}
}
  • R. Schindler, H. Parsa, S. Naipaul
  • Published 2011
  • Business
  • Cornell Hospitality Quarterly
  • The 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 round-number prices connote high quality. Furthermore, the majority of these managers believe that consumers tend to drop off or otherwise give… CONTINUE READING
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