
Originally Posted by
jhayes
[FONT='Times New Roman','serif']In recent years, fresh bagel sales have been growing at about 30 percent[/font]
[FONT='Times New Roman','serif']per year. Once considered an ethnic food to be eaten only with cream cheese[/font]
[FONT='Times New Roman','serif']and lox, bagels now "have become the new doughnut to bring to the office,"[/font]
[FONT='Times New Roman','serif']according to Michael Goldstein of Goldstein's Bagel Bakery in Pasadena,[/font]
[FONT='Times New Roman','serif']California. But one problem with bagels is that they get stale fast. In the[/font]
[FONT='Times New Roman','serif']words of Ray Lahvic, editor emeritus of Bakery Production and Marketing,[/font]
[FONT='Times New Roman','serif']"the worst thing in the world is a day-old bagel. If a market researcher[/font]
[FONT='Times New Roman','serif']asserts that the slope of the typical consumer's indifference curves between[/font]
[FONT='Times New Roman','serif']fresh bagels and day-old bagels is -1, would you agree with this assertion?[/font]
[FONT='Times New Roman','serif'] Why or why not?[/font]