Investigation of the Effect of customer satisfaction and Perceived Certainty and Risk, and Knowledge in the Purchase Intention a New Product (In study of Experimental)

The purpose of this paper is the Investigation of the Effect of customer satisfaction and Perceived Certainty and Risk, and Knowledge in the Purchase Intention a new Product. By using an experimental method with a 2× 2 factor design (where each of the variables such as customer’s knowledge of the product and the perceived risk of the product define in the two level, up/down and high/ low) on 200 (same sampling) customers of stores in Amol city has been taken. By using questionnaires, required data is collected. we use linear regression methods to test hypotheses. Generally the Statistics results show that the variables of customer satisfaction, Perceived certainty, knowledge (up knowledge group) and risk (low risk group) have a positive effect on purchase intention and also variables of knowledge (down knowledge group) and risk (high risk group) donot have significant effect on Purchase Itention. So suggests to producers of foods focus on variables of satisfaction, Certainty and Knowledge ( as independent factors) in present their new products