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研究生: 趙思羽
Chao, Ssu-Yu
論文名稱: What slows Hedonic Adaptation: Social Value as a Mediator.
What slows Hedonic Adaptation: Social Value as a Mediator.
指導教授: 張佳榮
Chang, Chia-Jung
徐美
Hsu, Mei
學位類別: 碩士
Master
系所名稱: 全球經營與策略研究所
Graduate Institute of Global Business and Strategy
論文出版年: 2018
畢業學年度: 106
語文別: 英文
論文頁數: 105
中文關鍵詞: relationship closenesssocial valueexpert opinionhedonic adaptation
英文關鍵詞: relationship closeness, social value, expert opinion, hedonic adaptation
DOI URL: http://doi.org/10.6345/THE.NTNU.GGBS.006.2018.F08
論文種類: 學術論文
相關次數: 點閱:157下載:7
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  • 無中文摘要

    Three studies were conducted in this research to investigate the effects of perceived social value on hedonic adaptation, while expert opinion plays the role of moderator. In this research, we explored how companions’ opinions influence hedonic adaptation through perceived social value. Achieving customer retention and make customers' happiness with the product last longer, leads to increased revenue of a brand company; this is a critical issue. Studies 1 and 2 showed the influence of perceived social value on hedonic adaptation in the domain of hedonic product consumption through relationship closeness. Both studies showed that people shopping with high relationship (cf. close friends) have higher perceived social value and slower hedonic adaptation than less close friends. Study 3 tested the moderator effect of expert opinion, and showed that the low relationship closeness companion with high expertise can slow the speed of hedonic adaptation more than high relationship closeness companion with low expertise.

    ABSTRACT iii 1 Introduction 1 2 Literature Review 5 2.1 Hedonic Adaptation 5 2.2 Hedonic Adaptation and Perceived Social Value 7 3 Method 13 3.1 Study 1 13 3.1.1 Participants and design 13 3.1.2 Materials and procedure 14 3.1.3 Result 16 3.2 Study 2 18 3.2.1 Participants and design 19 3.2.2 Materials and procedure 19 3.2.3 Results 22 3.3 Study 3 24 3.3.1 Participants and design 25 3.3.2 Materials and procedure 25 3.3.3 Results 27 4 General Discussion 29 4.1 Conclusion 29 4.2 Contribution 30 4.3 Limitations and future research 32 5 References 33 Appendix 36

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