{"created":"2024-10-08T07:05:35.263200+00:00","id":2000980,"links":{},"metadata":{"_buckets":{"deposit":"8757d626-e42a-4280-832d-f78865d974ef"},"_deposit":{"created_by":7,"id":"2000980","owner":"7","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2000980"},"status":"published"},"_oai":{"id":"oai:ocu-omu.repo.nii.ac.jp:02000980","sets":["1623632832836:1721264204516","1721185054892:1721288070644:1721375908579:1721376389700"]},"author_link":[],"item_1617186331708":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域産品ブランディングにおける付与対象の選定方法に関する考察 : 飯田市の焼肉を事例として","subitem_title_language":"ja"},{"subitem_title":"チイキサンヒン ブランディング ニオケル フヨ タイショウ ノ センテイ ホウホウ ニ カンスル コウサツ イイダシ ノ ヤキニク オ ジレイ トシテ","subitem_title_language":"ja-Kana"}]},"item_1617186385884":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Study on the Selection of Products for Local Product Branding : A Case Study of Yakiniku in Iida City","subitem_alternative_title_language":"en"}]},"item_1617186419668":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"大阪公立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"小林, 哲","creatorNameLang":"ja"},{"creatorName":"コバヤシ, テツ","creatorNameLang":"ja-Kana"},{"creatorName":"Kobayashi, Tetsu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1000060225521","nameIdentifierScheme":"KAKEN2","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000060225521"},{"nameIdentifier":"7000022828","nameIdentifierScheme":"RESEARCHMAP","nameIdentifierURI":"https://researchmap.jp/7000022828"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"一般社団法人日本食文化観光推進機構","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"俵, 慎一","creatorNameLang":"ja"},{"creatorName":"タワラ, シンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"Tawara, Shinichi","creatorNameLang":"en"}]}]},"item_1617186499011":{"attribute_name":"権利情報","attribute_value_mlt":[{"subitem_rights":"本誌に掲載された論文等を著書等に収録される場合には、事前に経営学会の承諾を得てください。","subitem_rights_language":"ja"}]},"item_1617186609386":{"attribute_name":"主題","attribute_value_mlt":[{"subitem_subject":"プレイス・ブランディング","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"地域産品ブランディング(発掘型・開発型・復活型)","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"飯田市","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ご当地焼肉","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"地域産品選定の評価基準","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_1617186626617":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"1 はじめに : 近年、地域活性化手法のひとつとして地域ブランディング(place branding)が注目されている。地域ブランディングは、地域そのものをブランディングする地域空間ブランディングと、地域に関連したモノやサービスをブランディングする地域産品ブランディングの2つに大きく分けられるが、本稿は、後者の地域産品ブランディングに焦点をあてる。もちろん、……","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Recently, place branding has been attracting attention as a method of regional revitalization. Furthermore, it can be divided into two categories: regional spatial branding, which brands the region itself, and local product branding, which brands goods and services related to the region. In this article, ……","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"本研究は科研費(19H01540)の助成を受けたものである。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪公立大学経営学会","subitem_publisher_language":"ja"}]},"item_1617186819068":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24544/omu.20230313-005","subitem_identifier_reg_type":"JaLC"}]},"item_1617186920753":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"0451-5986","subitem_source_identifier_type":"ISSN"}]},"item_1617187056579":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"24","bibliographicPageStart":"1","bibliographicVolumeNumber":"73","bibliographic_titles":[{"bibliographic_title":"経営研究","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Business Review","bibliographic_titleLang":"en"}]}]},"item_1617258105262":{"attribute_name":"item_1617258105262","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617353299429":{"attribute_name":"関連情報","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"AN00069015","subitem_relation_type_select":"NCID"}}]},"item_1722232185104":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-10"}],"displaytype":"detail","filename":"04515986-73-4-1.pdf","filesize":[{"value":"4.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"本文","objectType":"fulltext","url":"https://ocu-omu.repo.nii.ac.jp/record/2000980/files/04515986-73-4-1.pdf"},"version_id":"bf35aaeb-9710-44f5-926c-8aa0899d8128"}]},"item_1722577087681":{"attribute_name":"記事種別等","attribute_value_mlt":[{"subitem_description":"論文 = Article","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_1725590125188":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"地域産品ブランディングにおける付与対象の選定方法に関する考察 : 飯田市の焼肉を事例として","item_type_id":"40002","owner":"7","path":["1721376389700","1721264204516"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-10"},"publish_date":"2023-03-10","publish_status":"0","recid":"2000980","relation_version_is_last":true,"title":["地域産品ブランディングにおける付与対象の選定方法に関する考察 : 飯田市の焼肉を事例として"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-10-08T07:05:48.847866+00:00"}