COMPETITIVENESS-MAPPING OF RESTAURANTS BASED ON ITS PRODUCT AS A REFERENCE OF CULINARY TOURISM OBJECTS

COMPETITIVENESS-MAPPING OF RESTAURANTS BASED ON ITS PRODUCT AS A REFERENCE OF CULINARY TOURISM OBJECTS

This research is conducted to analyze the map positioning product attributes of Lestari restaurant and the competitors in Jember Regency. The basis used to determine the position of the restaurants is consumers’ perceptions regarding to the similarity of determinant attributes consisting of price, c...

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Bibliographic Details
Main Authors: Kristian Suhartadi Widi Nugraha, Ika Barokah Suryaningsih
Format: Article
Language:English
Published: Department of Management, Faculty of Economics and Business, Universitas Surabaya 2017-03-01
Series:Manajemen dan Bisnis
Subjects:
product positioning
product attributes
market competitiveness
culinary tourism
Online Access:https://www.journalmabis.org/mabis/article/view/313

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