درخت حوزه‌های تخصصی

Our main aim was to identify and prioritize the obstacles to the implementation of decent work in the industry. The current research was applied in terms of purpose. It was also descriptive survey in terms of collecting data. Due to the large extent of industry sector actors, only one side of the main actors' triangle in the industrial sector in Yazd province was selected as the statistical sample.This side of triangle included the heads of unions and workers’ representatives in the industry sector. Thus the data was collected purposefully from this sample. To collect data, in the first step, obstacles to the decent work and its components were identified based on library studies and in-depth initial interviews. In the second step, though, using the Delphi-Fuzzy method and the opinion of some of the experts in the industry sector, the identified obstacles in the first step were analyzed and summarized. In the third step, a questionnaire was designed for ranking the identified obstacles based on the Fuzzy Best-Worst Method. The questionnaire was distributed among a sample of 130 members, of which 80 questionnaires were returned. The final findings of the current study indicated that from the workers’ point of view, the shortcoming in upstream laws, lack of a trust in dialogues, allocating welfare budget to unrelated areas, government-owned industries and lack of trust in other members (workers, employers, and government), were the most difficult obstacles in the implementation of decent work.

The aim of this study is to develop a conceptual model for purchase intention of foreign food products in the Iranian context. Based on an in-depth review of past literature, the sub-factors related to customer’s purchase intention were extracted. Then, exploratory factor analysis and confirmatory factor analysis were applied to identify and confirm the factors affecting purchase intention of foreign food products. The obtained results illustrate the thirteen factors as follows: “corporate social responsibility”, “customer knowledge and awareness”, “perceived risk”, “retailer’s commercial image”, “customer’s personality characteristics”, “social identity”, “product features”, “attitude”, “country-of origin”, “perceived value”, “subjective norm”, “loyalty”, and “perceived behavioral control”. The proposed model could contribute to international food companies and retailers to understand customers’ expectations and to gain more market share in Iran. Designing a conceptual model for purchase intention of foreign food products in Iran based on a comprehensive set of the effective factors, developing the theoretical literature in the field of the factors affecting customer’s purchase intention, and presenting valuable results for academicians, marketing managers, and retailers.

The aim of this research is designing the Causal Impulse Model to create a positive brand image in the dairy industry. The present research is applicable in terms of purpose, descriptive-exploratory in terms of research type, gauging in terms of collecting the data, quantitative- qualitative in terms of the kind of data, and sectional in terms of time horizons (data gathering time).Communication Method based on asking respondents has been used as the method of this research. Measurement tools in this research are interviews and questionnaires. This research includes interviewing experts and a questionnaire for assessing the views of consumers and experts who are ranked according to the Likert Scale. As this study consists of two stages, it has two statistical populations. The first statistical population includes experts, therefore, the managers of dairy producing companies were selected and we did semi-structured interviews with them. The second statistical population consists of customers of dairy products. To determine the sample size of consumers, the Cochran Formula was used. Finally, 373 questionnaires were analyzed. Also, Structural Equation Method and PLS software were used to study the causal relationship between variables. The results of the test of the model showed that the olfactory and tactile senses have a positive and meaningful effect on the positive image of the brand. The number of T for the olfactory sense on the brand image was 2.704 and for the tactile sense on the positive image of the brand it was 4.668. Also, the Effect Rate or the Path Coefficient were respectively 0.139 and 0.24. There was no meaningful effect for other sensory impulses.