아이스크림 전문점의 포지셔닝에 관한 연구

• 영문명: A Study on Positioning of Icecream Cafe: Focusing on University Students
• 발행기관: 한국관광학회
• 저자명: 김용중
• 간행물 정보: 『관광학연구』제37권 제8호, 213~227쪽, 전체 15쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2013.10.31

영문 초록

The market of icecream cafe is expanding and has begun to face an intensive competition. However, few studies to date have dealt with measuring and managing competitive positions of icecream cafe. This study helps icecream cafe brand to find its relative positions in the market and design competitive strategies. For this study, data were gathered from the University students of Yeongnam area from December 1 to December 14, 2012. Compositional(attributebased) approach to multi-dimensional scaling was utilized to investigate differences in consumer’s perception of the position of five icecream cafe brands. The positioning map divided five icecream cafe brands into three groups. The results revealed that Baskin Robbins 31 was positioned alone, Cold Stone Creamery and Natuur were observed being highly competitive with each other and Tiamo and Icebean were located close to each other. The results of this study suggest that each icecream cafe brand should develop concrete marketing plans and strategies with a consideration about its current competition position.

목차

I. 서론

II. 선행연구 고찰

III. 연구 방법

IV. 분석결과

V. 결론 및 시사점

참고문헌

키워드

아이스크림 전문점 선택속성 포지셔닝 맵 Icecream cafe Selection attribute Positioning map