A methodology for evaluating how product characteristics impact choice in retail settings with many zero observations: An application to restaurant wine purchase

Journal of Agricultural and Resource Economics

Volumn 29, Issue 1, 2004, Pages 112-131

  Durham, Catherine A ^a   Pardoe, Iain ^b   Vega H, Esteban ^a,c  

^a OREGON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF OREGON   (United States)

^c Smartbusiness   (Ecuador)

Author keywords

Hedonic; Restaurant; Sensory; Wine; Zero inflated poisson (ZIP)

Indexed keywords

EID: 2942554810     PISSN: 10685502     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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