WEKO3
インデックスリンク
アイテム
アメリカ・フードサービスコンセプトの我が国導入に関するマーケティング的考察
https://bunkyo.repo.nii.ac.jp/records/3813
https://bunkyo.repo.nii.ac.jp/records/3813374f4fec-51f2-4676-8618-6cd331635afa
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
BKSK110111.pdf (1.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2011-11-29 | |||||||
| タイトル | ||||||||
| タイトル | アメリカ・フードサービスコンセプトの我が国導入に関するマーケティング的考察 | |||||||
| タイトル | ||||||||
| タイトル | Marketing Analysis of introducing Foodservice Concepts in the U. S. into Japan | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| 資源タイプ | ||||||||
| 資源タイプ | departmental bulletin paper | |||||||
| タイトル カナ | ||||||||
| その他のタイトル | アメリカ フード サービス コンセプト ノ ワガクニ ドウニュウ ニ カンスル マーケティングテキ コウサツ | |||||||
| 著者 |
横川, 潤
× 横川, 潤
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| 著者 | ||||||||
| 値 | Yokokawa, Jun | |||||||
| 所属機関 | ||||||||
| 値 | 文教大学国際学部 | |||||||
| 内容記述 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | This research is focused on the problem about (1) what is going on in the foodservice industry in the U.S. by notifying foodservice concepts in the U.S., especially in New York City, and (2) how Japanese company should analyze and adopt such concepts. First of all, the significance of analyzing foodservice in the U.S. is discussed. Then, the major foodservice concepts and the description of stores are scrutinized. Major concepts are fallen into such categories as: reasonable, casual, cheap-gourmet, comfort, retro-chic, healthy. "Reasonable" is revealing in the foodservice industry in the U.S. since recession. Although U.S. economy has been strong, the average expense per person has not been raised for years. Consumers in the U.S. prefer casual dining to formal dining. Such preference is named consumer's needs for "Casual." "Cheap-gourmet" is consumer's needs for gourmet food in small expense. "Comfort" is consumer's needs for comfort food. The ambiguous anxiety is still existing among the consumer's in the U.S., and such anxiety is considered to be the reason why consumers are seeking for comfort in food. "Retro-chic" is consumer's needs for the old and stylish. "Healthy" is long lasting needs for health. Then the foodservice stores are distributed on the Price-Trend map. Finally, the expectation of dinner house, the most successful concept in the U.S., is discussed as the symbolic case of introducing foodservice concepts in the U.S. into Japan. | |||||||
| 書誌情報 |
文教大学国際学部紀要 en : Journal of the Faculty of International Studies Bunkyo University 巻 11, 号 1, p. 133-148, 発行日 2000-07-01 |
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| 出版者 | ||||||||
| 出版者 | 文教大学 | |||||||
| ISSN | ||||||||
| 収録物識別子タイプ | ISSN | |||||||
| 収録物識別子 | 09173072 | |||||||
| 著者版フラグ | ||||||||
| 出版タイプ | VoR | |||||||
| 本文言語 | ||||||||
| 値 | 日本語 | |||||||
| ID | ||||||||
| 値 | BKSK110111 | |||||||
