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KMID : 0665420050200020232
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Korean Journal of Food Culture
2005 Volume.20 No. 2 p.232 ~ p.242
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Implication of Co-Branding in Hotel Foodservice Department
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Kim Young-Kyu
Choi Young-Joon
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Abstract
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It is the aim of this study to identify and develop improved management practice and competitive edge through co-branding which has been adopted extensively in the States. There is no universally accepted definition of co-branding. The term has been used interchangeably with labels such as brand alliance and composite branding. This study is exploratory in nature and at best a pilot study as few academic research are found dealing with actual cases between hotels and restaurant companies in Korea. Through related literatures reviews and research findings, this study will provide valuable insight as to the methods and activities of co-branding and a framework to help industry professions identify co-branding opportunities to enhance the productivity.
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KEYWORD
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Hotel F&B, Co-Branding, Restaurant companies
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Listed journal information
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