Internationalization as a determinant of systematic risk: the role of restaurant type

Jung, So Yeon; Dalbor, Michael C.; Lee, Seoki

doi:10.1108/ijchm-06-2017-0321

Cited by 13 publications

(4 citation statements)

References 58 publications

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“…There is no empirical evidence in the literature regarding the possible moderating effect of restaurant type on CBBE formation. However, there are studies that examine the moderating role of restaurant type in the analysis of differences: in customer responses to restaurants (Ali et al , 2019); in the ratings they provide on restaurants in search service platforms (Hlee et al , 2019); and in various aspects from the restaurant management perspective (Jung et al , 2018).…”

Section: Literature Reviewmentioning

confidence: 99%

Formation of customer-based brand equity via authenticity

Rodríguez-López

Barrio‐García

Alcántara‐Pilar

2020

IJCHM

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Purpose This study aims to examine the extent to which customers’ perceptions of restaurant authenticity facilitate the establishment’s customer-based brand equity (CBBE) – both directly and indirectly – via customer satisfaction. The study also analyzes whether restaurant type moderates the antecedent relationships of CBBE formation. Design/methodology/approach Two restaurants of different types were selected for the study: a mid-scale and a moderate/casual restaurant. Based on a final total sample of 402 customers of both restaurant types, a moderated mediation regression model was used. Findings It was found that the level of authenticity perceived by the restaurant visitor during the gastronomic experience is an antecedent of restaurant brand equity formation, both directly and indirectly, via customer satisfaction. Furthermore, these antecedent relationships were found to be partially moderated by restaurant type. Research limitations/implications Only two restaurants were used for the study. This study could be replicated by comparing other types of restaurants with differentiated characteristics to test whether the results obtained for these two types can be extrapolated to the rest. Originality/value There is no empirical evidence in the literature regarding the possible moderating effect of restaurant type on brand equity formation, so the particular note is the simultaneous application of CBBE measurement to the analysis of two different types of restaurant and the differences in their brand equity formation. On the other hand, there are few studies that use moderated mediation regression analysis as a methodological technique in the field of restaurants, so this is an interesting methodological contribution.

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Section: Literature Reviewmentioning

confidence: 99%

Formation of customer-based brand equity via authenticity

Rodríguez-López

Barrio‐García

Alcántara‐Pilar

2020

IJCHM

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“…There was also research on the intersection of CSR, globalization, and franchising in the cluster (B. Kim & Lee, 2020;Jung, Dalbor, et al, 2018;Jung, Kim, et al, 2018b).…”

Section: Conceptual Structure Mapmentioning

confidence: 99%

Mapping the scholarly research on restaurants: a bibliometric analysis

Rejeb

Abdollahi

et al. 2022

Journal of Foodservice Business Research

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Given the recent surge in restaurant research, there is a need for timely reviews employing quantitative methods to portray the intellectual structure of the field. This paper aims to address this gap by conducting a comprehensive bibliometric analysis of restaurant research on the Web of Science database. The research investigates the dynamic evolution of the restaurant literature during three critical stages between 1995 and 2021. Based on 1146 journal articles published by 1849 authors, the paper analyzes different bibliometric networks, including co-citation, keyword co-occurrence, and collaboration networks. The study additionally highlights the most influential scholars and publications in the restaurant field. Results indicate that restaurant research has grown exponentially over the last five years. Findings also show that consumer behavior, consumer satisfaction, consumer-brand relationships, corporate social responsibility, and green restaurants represent the contemporary hotspots in restaurant research. Finally, the study provides practical implications and some opportunities for future research.

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“…Globalization has helped industries to expand across the world, and this includes the hospitality industry (Sun and Lee, 2013) where different environments and norms (Mwaura et al, 1998) require the adaption of strategies, objectives, and policies that support their operations. In preparing for expansion, companies have to consider cultural and social risks that might emerge to ensure that local cultures are not adversely impacted (Jung et al, 2018). Kang et al (2016) argue that companies have not paid sufficient attention to actions and policies related to CRS in host countries.…”

Section: Corporate Social Responsibility In Hospitalitymentioning

confidence: 99%

“…, 1998) require the adaption of strategies, objectives, and policies that support their operations. In preparing for expansion, companies have to consider cultural and social risks that might emerge to ensure that local cultures are not adversely impacted (Jung et al. , 2018).…”

Section: Corporate Social Responsibility In Hospitalitymentioning

confidence: 99%

Do social corporate responsibility initiatives help to promote circular economic activity and quality of work life for employees?

Davies

Egas

2022

WHATT

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PurposeThe objective of the study is to investigate whether hospitality leaders feel there is a circular economy (CE) created through corporate social responsibility (CSR) initiatives and whether these initiatives improve quality of work life (QWL) for employees. A qualitative, case study approach was adopted which included a set of standardized questions as a discussion tool to explore senior hospitality professionals' perceptions of their companies' CSR initiatives and connection between CSR and QWL.Design/methodology/approachA series of interview questions consisting of seven open-ended questions and four Likert-type scale questions were formulated to explore how the representatives from case study companies implement CSR initiatives in the workplace. The questions were also used to probe the impact of CSR initiatives on QWL for employees and additionally, respondent views on aspects of the CE.FindingsExamines the impact of hospitality and tourism on the environment and also its employee retention challenges. Interviews conducted with three managers reveal awareness of the potential QWL benefits of CSR practices. Findings suggest that successful, on-the-ground practice involves adapting corporate principles for each property.Originality/valueThe article showcases three interviews with senior employees from different properties in different world regions. The aim being to probe, how they approach their CSR strategies and the impact on QoL. While there is much interest in these issues, comparatively little has been published to-date on the relationships between CSR and QoL.

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Internationalization as a determinant of systematic risk: the role of restaurant type

Cited by 13 publications

References 58 publications

Formation of customer-based brand equity via authenticity

Formation of customer-based brand equity via authenticity

Mapping the scholarly research on restaurants: a bibliometric analysis

Do social corporate responsibility initiatives help to promote circular economic activity and quality of work life for employees?

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