Boutique pastry management as a rising services marketing practice and a comprehensive survey of boutique pastries in İstanbul

Basit Öğe Kaydı
dc.contributor.advisorFerman, Ali Muraten_US
dc.contributor.authorDemir, Gülperen_US
dc.contributor.otherIşık Üniversitesi, Sosyal Bilimler Enstitüsü, Çağdaş İşletme Yönetimi Doktora Programıen_US
dc.date.accessioned2016-06-09T13:02:24Z
dc.date.available2016-06-09T13:02:24Z
dc.date.issued2008
dc.departmentIşık Üniversitesi, Sosyal Bilimler Enstitüsü, Çağdaş İşletme Yönetimi Doktora Programıen_US
dc.descriptionText in English ; Abstract: English and Turkishen_US
dc.descriptionIncludes bibliographical references (leaves 166-171)en_US
dc.descriptionix, 268 leavesen_US
dc.description.abstractConsumption of food and beverages always holds a place at the top of the list when we analyze the daily habits of consumption of human beings. The different behaviors of consumers towards food and beverage products force the relevant producers to define their consumer profiles and most appropriate marketing strategies in accordance with their target group . In food industry, customization of products can also be observed in addition to the traditional massive production strategies. Therefore, the number of enterprices like boutique pastries which produce customized products that both possess an artistic value and aims complete contentment of their customers as well is increasing very rapidly day by day in Istanbul. Although boutique pastries exist in service sector, they are forced to develop marketing strategies that are specific to their need due to the several reaons such as market demands and infinite diversity of the product opportunities, which carry artistic value. With this research , certain phenomena are explored: boutique business making customization of production and adding artistic value to the products. While conducting interviews with managers of boutique pastries provided us with information about the current state of the business, the surveys enabled us to learn more about the current state of the business, the surveys enabled us to learn more about purchase behaviours. As a result of this research, the most appropriate marketing methodologies for boutique pastry businesses are defined in accordance with the analyses consumer behaviours.en_US
dc.description.abstractGıda ve içeceklerin tüketimi, insanların tüketim alışkanlıkları incelendiğinde her zaman en üst sıraya yerleşmektedir. Tüketicilerin gıda ve içecek ürünlerine karşı gösterdikleri farklı tutumlar, gıda sektöründeki organizasyonlara kendi tüketici profiline karşılık gelen en iyi pazarlama yöntemini belirleme zorunluluğunu getirmektedir. Gıda sektöründeki üretimlerde kitlesel üretimin teknolojilerin yanında ileri seviyede tatmin olmasını hedefleyen ve sanatsal bir değer taşıyan tüketiciye özel ürünler üreten butik pastaneler, hizmet sektöründe bulunsalar da, gerek bulundukları pazarın talepleri, gerekse ürettikleri ürünlerin sonsuz çeşitliliği ve sanatsal değer taşımak gibi farklılıkları, butik pastaneleri sadece hizmetlerin pazarlanması haricinde kendi durumlarına özel pazarlama stratejileri oluşturmaya itmektedir. Bu araştırma ile butik iş yapma olgusu ve üretimin çeşitlendirilip kişiselleştirilmesi, ürünlere sanat değeri katılması araştırılmış, butik pastane yöneticileri ile yapılan birebir ayrıntılı görüşmeler ile butik pastanelerin günümüzdeki durumu ile ilgili bilgiler toplanırken, butik pastane tüketicileri arasında yapılan anket çalışmaları ile de butik pastane tüketicilerinin satın alma tutumları hakkında bilgi toplanmıştır. Elde edilen bilgiler çeşitli istatistiksel verilere dönüştürülerek tüketicilerin demografik arka planlarının, butik pastanelerden yaptıkları alışverişlere etkileri analiz edilmiştir. Araştırma sonucunda, eldeki verilerden yola çıkarak tüketicilerin satın alma tutumlarına göre butik pastaneler için en iyi pazarlama yöntemleri belirtilmiştir.en_US
dc.description.tableofcontentsIntroductionen_US
dc.description.tableofcontentsIntroducing Foodstuff and Pastryen_US
dc.description.tableofcontentsBasic Definitionsen_US
dc.description.tableofcontentsPatisserieen_US
dc.description.tableofcontentsCafesen_US
dc.description.tableofcontentsBakeryen_US
dc.description.tableofcontentsA Brief History of Pastryen_US
dc.description.tableofcontentsAncient Egypt and Greeceen_US
dc.description.tableofcontentsThe Roman Empireen_US
dc.description.tableofcontentsIndia, Japan, Chinaen_US
dc.description.tableofcontentsThe Middle Easten_US
dc.description.tableofcontentsReligious Crusades, Middle Ages, Europeen_US
dc.description.tableofcontentsPastry Business in the Worlden_US
dc.description.tableofcontentsFranceen_US
dc.description.tableofcontentsItalyen_US
dc.description.tableofcontentsAustriaen_US
dc.description.tableofcontentsPastry Marketingen_US
dc.description.tableofcontentsEuropean Unionen_US
dc.description.tableofcontentsHazard Analysis Critical Control Points (HACCP)en_US
dc.description.tableofcontentsISO 9000en_US
dc.description.tableofcontentsPastry Business as a Rising Service Marketingen_US
dc.description.tableofcontentsDefinition of Pastry Business Marketingen_US
dc.description.tableofcontentsBoutique Pastry Business Marketingen_US
dc.description.tableofcontentsService Marketing and Pastry Businessen_US
dc.description.tableofcontentsCustomization and Pastry Businessen_US
dc.description.tableofcontentsMass Customizationen_US
dc.description.tableofcontentsIndividual Customizationen_US
dc.description.tableofcontentsPersonalization and Uniquenessen_US
dc.description.tableofcontentsAdding Artistic Values to Productsen_US
dc.description.tableofcontentsThe Marketing Mix for Pastry Services (Marketing Plan)en_US
dc.description.tableofcontentsThe Four P‘sen_US
dc.description.tableofcontentsProducten_US
dc.description.tableofcontentsPriceen_US
dc.description.tableofcontentsPlaceen_US
dc.description.tableofcontentsPromotionen_US
dc.description.tableofcontentsThe Four C‘sen_US
dc.description.tableofcontentsPastry Marketing and SMEsen_US
dc.description.tableofcontentsAdaptation of Standard Textbook Marketing Frameworksen_US
dc.description.tableofcontentsMarketing in Context‘en_US
dc.description.tableofcontentsCompetency Marketingen_US
dc.description.tableofcontentsNetwork Marketingen_US
dc.description.tableofcontentsInnovative Marketingen_US
dc.description.tableofcontentsPastry Marketing and Ethicsen_US
dc.description.tableofcontentsBuying Processen_US
dc.description.tableofcontentsModels of Buyer Behavioren_US
dc.description.tableofcontentsMarket Segmentation and Buyer Behavioren_US
dc.description.tableofcontentsCustomer Loyaltyen_US
dc.description.tableofcontentsForward Planning With Marketing Researchen_US
dc.description.tableofcontentsService Positioning and Targetingen_US
dc.description.tableofcontentsProduct/Service Life-Cycle Concepten_US
dc.description.tableofcontentsService Qualityen_US
dc.description.tableofcontentsQuality and Satisfactionen_US
dc.description.tableofcontentsExpectations, Consumers‘ Perceptions of Qualityen_US
dc.description.tableofcontentsPromoting Servicesen_US
dc.description.tableofcontentsAdvertising and the Mediaen_US
dc.description.tableofcontentsSales Promotionen_US
dc.description.tableofcontentsOnline Marketingen_US
dc.description.tableofcontentsPastry Marketing in Turkeyen_US
dc.description.tableofcontentsDefinition of Pastry Businessen_US
dc.description.tableofcontentsPastry Business in Turkeyen_US
dc.description.tableofcontentsThe Marketing Environmenten_US
dc.description.tableofcontentsClassification of Pastry Shopsen_US
dc.description.tableofcontentsCultural Influencesen_US
dc.description.tableofcontentsThe Importance of Knowing the Customeren_US
dc.description.tableofcontentsDeveloping New Itemsen_US
dc.description.tableofcontentsAdvertising and the Mediaen_US
dc.description.tableofcontentsSales Promotionen_US
dc.description.tableofcontentsOnline Marketingen_US
dc.description.tableofcontentsFactors Supporting the Progress of Pastry Business in Turkeyen_US
dc.description.tableofcontentsFactors Preventing the Improvement of Pastry Business in Turkeyen_US
dc.description.tableofcontentsEuropean Unionen_US
dc.description.tableofcontentsBoutique Pastry Business in Turkeyen_US
dc.description.tableofcontentsDefinition of Boutiqueen_US
dc.description.tableofcontentsBoutique Pastry Concept in Turkeyen_US
dc.description.tableofcontentsCharacteristics of Boutique Pastryen_US
dc.description.tableofcontentsService as a Concepten_US
dc.description.tableofcontentsBoutique Branchesen_US
dc.description.tableofcontentsChoosing Personnelen_US
dc.description.tableofcontentsAdvertisingen_US
dc.description.tableofcontentsChoosing Locationen_US
dc.description.tableofcontentsMarketing Mix (4Ps) in Boutique Pastry Businessen_US
dc.description.tableofcontentsVisual Miracle in Boutique Pastry Businessen_US
dc.description.tableofcontentsMarketing in Boutique Pastry Businessen_US
dc.description.tableofcontentsExploratory Research on Boutique Patisseries in Istanbulen_US
dc.description.tableofcontentsProblem Statementen_US
dc.description.tableofcontentsMethodologyen_US
dc.description.tableofcontentsSamplingen_US
dc.description.tableofcontentsData Collection and Instrumentsen_US
dc.description.tableofcontentsIn-Depth Interviewsen_US
dc.description.tableofcontentsMethods Used in in-Depth Interviewsen_US
dc.description.tableofcontentsAdvantages/Disadvantages of Depth Interviewsen_US
dc.description.tableofcontentsQuestionnairesen_US
dc.description.tableofcontentsAnalysis on the Findings of Exploratory Researchen_US
dc.description.tableofcontentsExploratory Research Modelen_US
dc.description.tableofcontentsDetailed Findings and Discussions on Detailed Findingsen_US
dc.description.tableofcontentsDiscussion and Conclusionsen_US
dc.description.tableofcontentsDiscussions on Present Studyen_US
dc.description.tableofcontentsSuggestions for Further Studiesen_US
dc.identifier.citationDemir, G. (2008). Boutique pastry management as a rising services marketing practice and a comprehensive survey of boutique pastries in İstanbul. İstanbul: Işık Üniversitesi Sosyal Bilimler Enstitüsü.en_US
dc.identifier.urihttps://hdl.handle.net/11729/986
dc.institutionauthorDemir, Gülperen_US
dc.language.isoenen_US
dc.publisherIşık Üniversitesien_US
dc.relation.publicationcategoryTezen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectBoutique pastryen_US
dc.subjectBusinessesen_US
dc.subjectFood companiesen_US
dc.subjectMarketingen_US
dc.subjectPatisserieen_US
dc.subjectPurchasing behaviouren_US
dc.subjectService marketingen_US
dc.subjectService organizationsen_US
dc.subjectButik pastaneen_US
dc.subjectGıda işletmelerien_US
dc.subjectHizmet işletmelerien_US
dc.subjectHizmet pazarlamasıen_US
dc.subjectİşletmeleren_US
dc.subjectPastaneen_US
dc.subjectPazarlamaen_US
dc.subjectSatınalma davranışıen_US
dc.subject.lccTX945 .D46 2008
dc.subject.lcshPastry Management.en_US
dc.titleBoutique pastry management as a rising services marketing practice and a comprehensive survey of boutique pastries in İstanbulen_US
dc.title.alternativeYükselen bir hizmet pazarlaması uygulaması olarak butik pastane işletmeciliği ve İstanbul'daki butik pastaneler üzerine kapsamlı bir araştırmaen_US
dc.typeDoctoral Thesisen_US
dspace.entity.typePublication

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