Why Do Consumers Make Green Purchase Decisions? Insights from a Systematic Review

How do consumers make durable goods purchase decisions ? Demand for college textbooks

This paper examines durable goods issues in the college textbook industry. College textbooks have frequently been cited as an example of a market in which firms attempt to “kill off” the secondary market for their products by introducing new editions. We examine new edition introduction behavior, showing that much of the college textbook industry is on a fairly reliable 3-year revision cycle. W...

When Do Online Consumers Purchase?: Based on Inter-Purchase Time

This study is motivated by the premise that online consumers can make a purchase at any time of day if they have even a tiny time slot along with Internet access. To identify the increased shopping time flexibility, we first characterize the patterns of online purchase timing in comparison to those in the offline market. The results show (1) the breakdown of purchase timing regularity and (2) t...

When Do Consumers Purchase Online?: Based on Inter-Purchase Time

This study is motivated by the premise that online consumers can make a purchase at any time of day if they have even a tiny time slot along with Internet access. To identify the increased shopping time flexibility, we first characterize the patterns of online purchase timing in comparison to those in the offline market. The results show (1) the breakdown of purchase timing regularity and (2) t...

It’s Not Just the Money: Why Consumers Do Not Purchase Pharmacist-Provided Services

The reimbursement model for pharmaceutical care remains a barrier to successful widespread implementation of pharmacist-provided services. In some instances, community pharmacists have been successful in obtaining direct compensation for services from patients; however, evidence suggests that lack of patient demand for pharmacist-services may ultimately undermine the campaign for widespread thi...

Globalization Issues and Consumers’ Purchase Decisions for Food Products: Evidence from a Lab Experiment