Hospitality Cobranding: An Experimental Investigation of Enhancement and Erosion in Consumer-Based Brand Equity. Issue 4 (1st October 2016)

• Record Type: Journal Article
• Authors: Tasci, Asli D. A.; Guillet, Basak Denizci
• Is Part Of: International journal of hospitality & tourism administration. Volume 17:Issue 4(2016)
• Page Start: 397
• Page End: 428
• Publication Date: 2016-10-01
• Subjects: CBBE -- China -- cobranding -- consumer-based brand equity -- Hong Kong -- hospitality cobranding; Tourism -- Management -- Periodicals; Hospitality industry -- Management -- Periodicals; 338.479105
• DOI: 10.1080/15256480.2016.1226152
• Languages: English
• ISSNs: 1525-6480

Abstract

ABSTRACT: Cobranding is suggested as a competitive strategy for the hospitality industry due to its potential benefits. Although implied, the potential impact of cobranding on consumer-based brand equity of partner brands and the composite brand has not been empirically investigated in the hospitality industry context. Therefore, a quasi-experimental study design with a structured survey was applied to general tourist population in Hong Kong to identify the potential influence of cobranding on the brand equity of individual brands as well as the hotel–restaurant composite brand versus the hotel–retail composite brand. Surprisingly, results revealed brand equity erosion rather than brand equity enhancement for even the presumably fit hotel, restaurant, and retail brands. Theoretical and managerial implications and suggestions for future research are discussed.