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Corporate social responsibility in a burgeoning industry: a stakeholder analysis http://researchonline.ljmu.ac.uk/8329/ Article LJMU has developed LJMU Research Online for users to access the research output of the University more effectively. Copyright © and Moral Rights for the papers on this site are retained by the individual authors and/or other copyright owners. Users may download and/or print one copy of any article(s) in LJMU Research Online to facilitate their private study or for non-commercial research. You may not engage in further distribution of the material or use it for any profit-making activities or any commercial gain.The version presented here may differ from the published version or from the version of the record. Please see the repository URL above for details on accessing the published version and note that access may require a subscription. LJMU Research OnlineCorporate social responsibility in a burgeoning industry: A stakeholder analysis Abstract Purpose -The purpose of this exploratory study is to investigate the extent and significance of involvement of craft brewery operators in their community through the lens of stakeholder theory (ST). In addition, differences between forms of involvement and demographic characteristics of operators and breweries are examined.Design/methodology/approach -As many as 218 operators of predominantly micro craft breweries across the United States participated in an online questionnaire designed to gather their perceptions.Findings -While paying taxes was participants' main perceived form of contribution, providing an artisan-made product, the significance of the craft brewery as a community 'hub', and that of increasing the number of leisure alternatives also emerged. A further 52.8 percent of participants indicated contributing $US 100,000 or more to the community annually. Statistically significant differences were revealed, for instance, based on craft breweries' production volume, and the level of financial contribution. Various associations between operators' perceived contributions and the ST theses were established, including in regards to cooperative interests (descriptive), stakeholder management (instrumental), and moral principles (normative).Originality/value -First, by examining corporate social responsibility in the craft brewing industry and among predominantly smaller firms, the study addresses two under-researched areas. Second, a refinement of ST in the context of the craft brewing industry is proposed, highlighting the links between ST-based theses and the findings. Third, the study contributes to three different types of literature: micro and small business, craft brewing entrepreneurship, and corporate social responsibility.

The version presented here may differ from the published version or from the version of the record. Please see the repository URL above for details on accessing the published version and note that access may require a subscription.

The version presented here may differ from the published version or from the version of the record. Please see the repository URL above for details on accessing the published version and note that access may require a subscription.

Purpose The purpose of this paper is to investigate the importance of feedback in developing and operationalising knowledge from the perspective of craft brewing operators. The study contributes to various literature streams, including marketing and craft brewing entrepreneurship. An additional contribution is made through the adoption of the knowledge-based theory of the firm, and the SECI process to facilitate understanding of the significance of knowledge in the craft brewing industry. Design/methodology/approach An online questionnaire was designed to gather data from mainly micro and small craft brewery operators. Of the 110 craft breweries identified across Australia, 57 (51.8 per cent) participated. The predominantly qualitative data were analysed using content analysis and word association. Findings The importance of knowledge acquisition for craft brewery firms was revealed in various ways. For example, respondents most favoured new knowledge to learn about quality issues and perceptions of quality among buyers/consumers. Further, acquired knowledge through feedback was a determinant factor in participants’ decision to produce particular styles of beers. Several alignments with the adopted theoretical frameworks were revealed, including the role of socialisation (SECI process) illustrated through the transformation of explicit into tacit knowledge. Originality/value The study examines the dimension of knowledge in the craft brewing industry, which, although considerably developing, continues to be underresearched. Furthermore, the study’s findings underline various important implications for the craft brewing industry, suppliers, and for end consumers. The study also proposes a refinement of both the RBTF and the SECI process based on the findings