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Efficacité des réducteurs de risque marketing et confiance du consommateur : A propos d'une recherche exploratoire sur le comportement d'achat du consommateur face à la viande

Author

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  • Paul-Emmanuel Pichon

    (CERTOP - Centre d'Etude et de Recherche Travail Organisation Pouvoir - UT2J - Université Toulouse - Jean Jaurès - UT - Université de Toulouse - UT3 - Université Toulouse III - Paul Sabatier - UT - Université de Toulouse - CNRS - Centre National de la Recherche Scientifique)

Abstract

A travers une recherche exploratoire portant sur une réunion de groupe et 16 entretiens semi-directifs, l'objectif essentiel de cet article est de comprendre comment s'opèrent les stratégies de réduction du risque du consommateur et quels sont les réducteurs de risque utilisés lors de l'achat de viande. Nous verrons en particulier, le rôle central de la confiance au moment de l'achat, et nous dresserons une classification des stratégies de réductions du risque alimentaire en fonction de la confiance : confiance en soi et confiance dans l'émetteur du réducteur du risque.

Suggested Citation

  • Paul-Emmanuel Pichon, 2002. "Efficacité des réducteurs de risque marketing et confiance du consommateur : A propos d'une recherche exploratoire sur le comportement d'achat du consommateur face à la viande," Post-Print hal-04086685, HAL.
    • Handle: RePEc:hal:journl:hal-04086685
    Note: View the original document on HAL open archive server: https://univ-tlse2.hal.science/hal-04086685
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    References listed on IDEAS

    as
    1. Jean-Noël Kapferer & Gilles Laurent, 1985. "Measuring consumer involvement profiles," Post-Print hal-00786781, HAL.
    2. P. Volle, 1995. "Le concept de risque perçu en psychologie du consommateur : Antécédents et statut théorique," Post-Print hal-02016754, HAL.
    3. Derbaix, C., 1983. "Perceived risk and risk relievers: An empirical investigation," Journal of Economic Psychology, Elsevier, vol. 3(1), pages 19-38.
    4. Paul-Emmanuel Pichon, 2002. "Efficacité des réducteurs de risque marketing dans la confiance du consommateur : le cas des marques alimentaires cautionnées par des grands chefs de cuisine," Post-Print hal-03277890, HAL.
    5. Lucie Sirieix & Pierre-Louis Dubois, 1999. "Vers un modèle qualité-satisfaction intégrant la confiance?," Post-Print hal-02018476, HAL.
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