In which stage of the decision process does a consumer recognize that the good or service under consideration may solve a situation of shortage or unfulfilled desire?

Of all the types of gratuities, those for group meals and banquets seem to present the most problems. One way hotels deal with these problems is by calling the charge they automatically add to banquet bills a "gratuity" rather than a "service charge." This helps primarily because:

What will be an ideal response?

Which of the following is NOT an attribute of grit?

a. impatience b. resilience c. excellence d. courage