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The Handbook series is a significant compendium of scales published in the most impacting marketing literature. I am a proud owner of the series and hope to be able to continue collecting the volumes in the years to come.
Dr. Emanuel Said
Lecturer in Marketing, University of Malta

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Six, nine-point Likert-type items are used to measure the degree to which a person is easily able to imagine how furniture would look in a dwelling (house or apartment).

The scale uses four, seven-point items to measure how much a person has the desire to be around and in touch with things from “home,” however he/she defines it.

The scale uses three, seven-point Likert-type items to measure a person’s belief that everyone could experience a house fire and, if it occurs, smoke detectors can reduce the damage.

The scale has three, five-point Likert-type items which measure a consumer’s objections to having a product installed on his/her house.  The objections have to do with the effort involved with the installation process and making the product fit the house’s existing structure.  

Five, five-point Likert-type statements are used to assess the degree to which a consumer believes that a computer has changed key aspects of his/her life, particularly in the home.

It is a three-item, five-point Likert-type summated ratings scale measuring the one's attitude about direct marketing activities being aimed at him/her.

Six, seven-point items are used to measure the degree to which an apartment featured in an ad is viewed as being of high quality.

Three, five-point Likert-type items that appear to measure the value a person places on being a homemaker. The scale measures not only whether the respondent views herself/himself as a homemaker but also the importance of that role in general.

Five, seven-point items measure the degree to which a consumer believes that having home-cooked meals and eating together as a family is important.

This is a four-item, six-point, Likert-type scale assessing a person's enjoyment of and interest in cooking. It appears to be the scale used by Dickerson and Gentry (1983) called culinary enthusiast. It may also be similar to the scale called attitude toward cooking used by Burnett and Bush (1986).