When choosing a partial factorial design for best-worst scaling (BWS) or other discrete choice experiment, researchers are faced with design size choices. This work investigates differences between two case 1 (object) BWS choice experiment designs that varied in choice set size and number of...

Aged-beef has historically been available in high-end establishments, but investigation into consumer preferences for aging is increasingly important as it has become more readily available. Consumer perceptions of and willingness-to-pay (WTP) for aged-beef under two methods dry-aging and...