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عوامل مؤثر بر طبقه‌بندی محصول جدید (نمونهپژوهی: ماست نوشیدنی لاکتیویا) | ||
| مدیریت بازرگانی | ||
| مقاله 13، دوره 12، شماره 1، 1399، صفحه 243-259 اصل مقاله (296.38 K) | ||
| نوع مقاله: مقاله علمی پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jibm.2018.259481.3085 | ||
| نویسندگان | ||
| شهریار عزیزی1؛ آرمین قاسمی نقیبدهی* 2 | ||
| 1دانشیار، گروه مدیریت بازرگانی، دانشکده مدیریت، دانشگاه شهید بهشتی، تهران، ایران. | ||
| 2دانشجوی کارشناسی ارشد، گروه مدیریت بازرگانی، دانشکده مدیریت، دانشگاه شهید بهشتی، تهران، ایران. | ||
| چکیده | ||
| هدف: تعریف و مدیریت طبقه محصول جدید، مسئله‌ای جدید برای برندها و استراتژیست‌های بازاریابی است. هدف از انجام پژوهش حاضر، شناسایی عواملی است که در طبقه‌بندی محصول جدید در کانون توجه مشتری قرار دارند. روش: پژوهش حاضر از نظر هدف، کاربردی است و از نظر روش گردآوری اطلاعات در زمره پژوهش‌های کیفی قرار می‌گیرد. جامعه آماری پژوهش، شامل کلیه شهروندان دو شهر ساری و تهران بودند که در معرض تبلیغات ماست نوشیدنی لاکتیویا قرار داشته یا آن را مصرف کرده‌اند. از بین این افراد 39 نمونه به‌روش غیراحتمالی هدفمند، انتخاب شد و با استفاده از الگوی تحلیل تم برای تجزیه و تحلیل داده‌ها، نشانه‌ها و منبع آنها که مصرف‌کنندگان برای انتساب طبقه محصول استفاده کردند، شناسایی شدند. یافته‌ها: در مجموع 13 طبقه محصول و 9 نشانه به دست آمد. یافته‌ها نشان می‌دهد که در فرایند طبقه‌بندی محصول جدید، تجربه مشتریان از مصرف محصولات مشابه، پیام تبلیغاتی و اظهار نظر نزدیکان درباره محصول، در کانون توجه قرار می‌گیرند و همچنین منحصربه‌فرد بودن آمیخته محصول، از اهمیت بسزایی برخوردار است. نتیجه‌گیری: اهمیت بالای خواص و ویژگی‌های محصول جدید، رابطه مستقیم انتساب محصول در طبقه مرتبط با نام خود و تناسب ادراک‌شده میان شکل ـ نام محصول جدید، جدید بودن شکل محصول، ابتکار در نحوه مصرف محصول جدید، نام جدید، شکل و رنگ بسته‌بندی جدید و درج‌نکردن برند والد روی بسته‌بندی برای کمک به مشتری به‌منظور انتساب محصول به طبقه جدید از مهم‌ترین نتایجی هستند که پژوهش حاضر به آنها دست یافته است. | ||
| کلیدواژه‌ها | ||
| مرتبط بودن برند؛ طبقه‌بندی؛ طبقه‌بندی محصول جدید؛ ماست نوشیدنی | ||
| عنوان مقاله [English] | ||
| The Analysis of Factors Affecting New Product Categorization (Case Study: Lactivia Drinking-Yogurt) | ||
| نویسندگان [English] | ||
| Shahryar Azizi1؛ Armin Ghasemi Naghibdehi2 | ||
| 1Associate Prof., Department of Business Management, Faculty of Management, Shahid Beheshti University, Tehran, Iran. | ||
| 2Department of Business Management-Marketing, Faculty of Management, Shahid Beheshti University, Tehran, Iran. | ||
| چکیده [English] | ||
| Objective While introducing new products, the producers disregard the consumers’ point of view and only focus on their own ideas. Being new to the consumer occurs when they do not consider the product similar to any of the products they have ever seen and they give it a distinct identity. Drinking yogurt is a new product class that has recently been produced by Kaleh Company with a specific brand of Lactivia in the Iranian market. Therefore, the present study aims to investigate the factors that cause consumer to consider Lactovia drinking yogurt as a new product class in a distinct product class and also to identify the importance of these factors in product classification. Methodology The present study is applied in terms of purpose and is qualitative in terms of data collection method. The statistical population of the study included all citizens of the two cities of Sari and Tehran who were exposed to Lactivia drinking yogurt advertisement or who have consumed it. Finally, 39 individuals were selected based on non-probabilistic purposeful sampling method and using theme analysis the signs and the source that consumers used to assign the product class were identified. Findings A total of 13 product classes and 9 signs were obtained. The findings showed that in the process of classification of a new product, customers’ experience of using similar products, advertising messages and their relatives’ comments about the product as well as the mixed uniqueness of the product are the leading factors. Sixty two percent of those who have only consumed lactivia, consider it in the "diluted yogurt" class and "the shape of the product" was the most common sign they used to classify the product. Conclusion Product classification differs among consumers based on the product benefits and characteristics and according to the importance of the brand sign. If the product is highly important, “the benefits and characteristics” of the product is the main factor in the classification; otherwise, the similarity with the existing products determines the product class. Increasing the perceived fit between the shape and the name of the product makes the consumers to assign the product into the category which is associated with its name. The incompatibility of the shape of the product with the existing classes can lead to the classification of that product as a new product. The creativity on how to consume a new product increases the likelihood that it will be considered as a new class. If product benefits are of high importance, the determining factor of the product class is the dominant characteristics of that product; otherwise, the shape of the product is decisive. The new product name is one of the most fundamental signs to classify that product as a new product. The difference in shape and color of the product packaging from similar existing products is one of the requirements for classifying that product as a new one. The inclusion of the parent brand on the product makes the consumer resist considering it as a new product. | ||
| کلیدواژه‌ها [English] | ||
| Brand relevance, Categorization, New product categorization, Drinking Yogurt | ||
| مراجع | ||
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آکر، دیوید (2011). ارتباط برند (رقبا را نامرتبط کنید). ترجمه محمد علیشاه حسینی و کمال رحمانی (1391). تهران: انتشارات نگاه دانش. عزیزی، شهریار؛ ابراهیمزاده، شهرزاد (1395). ارزیابی قابلیت توسعه محصول جدید در صنعت مواد غذایی بسته‌بندی. فصلنامه پژوهش و فناوری، (3)، 120-141.
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