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RISS 인기검색어
- 검색키워드
- 저자 : Michael N Baur (검색결과 2 건)
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THE GENERAL ANNUITY CASE OF TIME VALUE OF MONEY: A PEDAGOGICAL APPROACH
Omar M Benkato,Mahmoud M Haddad,Michael N Baur,H Banarjee Rau People&Global Business Association 1996 Global Business and Finance Review Vol.1 No.2
Most finance and related textbooks implicitly assume -in the case of annuity- that the frequency of compounding and the number of payments per year are equal. In this paper; we provide more accurate general equations that permit the equality and the inequality of the number of compounding periods and the number of payments per year. The correct formulation is beneficial to practitioners, regulators and software developers working with annuities because the correct formulas are important in applications related to capital budgeting, pension funds, bond valuation, and bond portfolio immunization.
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Chung, Lana,Chung, Seo-Jin,Kim, Jin-Young,Kim, Kwang-Ok,O’Mahony, Michael,Vickers, Zata,Cha, Sung-Mi,Ishii, Rie,Baures, Katie,Kim, Haeng-Ran Elsevier 2012 Food quality and preference Vol.26 No.1
<P><B>Highlights</B></P><P>► Acceptance of Korean foods among US and Koreans were investigated. ► Stronger cultural differences were observed in the beverage than salad dressing. ► Familiarity and perceived context (traditional vs. ethnic) were both important. ► Labeling effect was relatively small compared to other factors. ► Food/flavor scales may partly predict the acceptance of Korean foods.</P> <P><B>Abstract</B></P><P>The effects of sensory and non-sensory factors on the liking of Korean style salad dressings and beverages among US subjects in two locations (California and Minnesota) and Korean subjects were investigated. Four types of dressing and five types of beverage samples were evaluated. Approximately, half of the subjects evaluated the samples under blind-labeled conditions while the other half evaluated the samples labeled with their corresponding names and flavor descriptions. The liking of each sample was rated and the reasons for liking and disliking each sample were surveyed. Various food attitudes were measured on the food neophobic scale, VARSEEK scale, and flavor attitude scales. Soy sauce & vinegar dressing was the most preferred sample among the US subjects, whereas sesame seed dressing was preferred as much as the soy sauce & vinegar dressing among Koreans. Cinnamon-ginger flavored beverage was preferred the most among the US subjects, whereas rice punch was preferred the most among Koreans. Sample labeling effect was relatively small compared to other factors. VARSEEK and food neophobia scale showed stronger effect on beverage than salad dressing. Preference attitudes for hot & spicy and roasted carbohydrate flavors affected the acceptance of salad dressing among consumers in California whereas preference attitude for garlic flavor affected the acceptance of dressing among consumers in Minnesota.</P>
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