The present research study focuses on the effects of textual and visual website attributes on customers’ purchasing intention for experience products that require a smell-sensory experience (i.e., fragrances). Additionally, ...

Mini Case – Differences at Work Based on Agerström et al. (2009) article, how would you apply to this case to classify the prejudice and hostile remark during the conversation – explicit or implicit prejudice? The Agerström ...

Hensikten med oppgaven er å undersøke hvordan Telenor i en stor bransje differensierer seg mot konkurrentene ved bruk av multikanalstrategi, og hvordan kundelojaliteten og tilfredsheten blir påvirket av det. Oppgaven ...

Competition in audit markets is an important topic but direct tests of market competition have been limited. In this paper, we examine how audit firms behave when they are confronted with competition from another firm in ...

Previous literature provides evidence that multinational corporations (MNC) are significantly less profitable in terms of taxable income than domestic controlled corporations (DCC) in Norway. The differential in taxable ...

Multilevel paradigms have permeated organizational research in recent years, greatly advancing our understanding of organizational behavior and management decisions. Despite the advancements made in multilevel modeling, ...

This thesis addresses the problems and challenges of working in a multiproject environment, and what could we do to improve it. The thesis has been prepared in connection with the program BIK 6512 Project Management 3, ...

In the context of the experience economy, multisensory experiences have certainly received growing attention and interest from both researchers and practitioners to guide the design and management of experiences. Importantly, ...

Multisensory integration research has allowed us to better understand how humans integrate sensory information to produce a unitary experience of the external world. However, this field is often challenged by the limited ...

There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human–food interaction design. This ...