GRADO DE CONOCIMIENTO DE LOS ACEITES DE OLIVA EN JÓVENES UNIVERSITARIOS DE LA UNIVERSIDAD DE JAÉN.
Archivos
Fecha
2018-01
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
[ES]El presente trabajo de fin de grado está contextualizado en el área de marketing e investigación de mercados principalmente orientado hacia el comportamiento del consumidor de aceites de oliva cuya finalidad es determinar una serie de estrategias.
El trabajo persigue dos objetivos, uno de ellos es conocer el grado de conocimiento de las distintas categorías de oliva en los jóvenes universitarios y, por otro lado, que les sugiere los distintos atributos que hoy en día se usan en el etiquetado o denominaciones para diferenciarse unos aceites de otros.
Para elaborar dicho estudio se ha elaborado una encuesto que consta de dos partes, que se ha llevado a cabo en la universidad de Jaén, a distintos alumnos de Grado y Master. Los resultados se han procesado a través del programa estadístico SPSS.
[EN]This end of degree work is contextualized within the area of marketing and market research mainly oriented towards the consumer behaviour of olive oils whose purpose is to determine a range of strategies. The work pursues two objectives, one of them is to know the degree of knowledge of the various categories of olive in the students, and suggesting them on the other hand, the different attributes that are nowadays used in labelling or denominations for differ from other oils. To develop such study has produced a survey consisting of two parts, which has been carried out at the University of Jaén, different students of Bachelor and Master. The results have been processed through the statistical program SPSS.
[EN]This end of degree work is contextualized within the area of marketing and market research mainly oriented towards the consumer behaviour of olive oils whose purpose is to determine a range of strategies. The work pursues two objectives, one of them is to know the degree of knowledge of the various categories of olive in the students, and suggesting them on the other hand, the different attributes that are nowadays used in labelling or denominations for differ from other oils. To develop such study has produced a survey consisting of two parts, which has been carried out at the University of Jaén, different students of Bachelor and Master. The results have been processed through the statistical program SPSS.