The influence of service brand orientation on hotel employees' attitude and behaviors in China

被引:46
作者
King, Ceridwyn [1 ]
So, Kevin Kam Fung [2 ]
Grace, Debra [3 ]
机构
[1] Temple Univ, Sch Tourism & Hospitality Management, Philadelphia, PA 19122 USA
[2] Griffith Univ, Dept Tourism Sport & Hotel Management, Griffith Business Sch, Southport, Qld 4215, Australia
[3] Griffith Univ, Dept Mkt, Griffith Business Sch, Southport, Qld 4215, Australia
关键词
Service; Brand; Orientation; Employees; Hotels; China; ORGANIZATIONAL CITIZENSHIP BEHAVIORS; WORKER CUSTOMER ORIENTATION; STRUCTURAL EQUATION MODELS; MARKET ORIENTATION; SCALE DEVELOPMENT; SATISFACTION; PERFORMANCE; EQUITY; PERCEPTION; BENEFITS;
D O I
10.1016/j.ijhm.2013.03.004
中图分类号
F [经济];
学科分类号
02 ;
摘要
As foreign hotel brands continue to roll out their investment in China, the competitive landscape intensifies. Central to the success of these hotel brands is their ability to offer the unique features of their service offering, as reflected in the brand, in which employees play a key role. However, in the Chinese market, where the introduction of foreign hotel brands is in its initial stages, employee brand knowledge may be limited resulting in service behaviors that are inconsistent with the brand. Therefore, the adoption of a service brand orientation to guide employee attitudes and behavior is considered to be necessary. In an effort to realize productive service employees, this study examines the consequences of adopting a service brand orientation. Results suggest that a service brand orientation is imperative for positive employee brand-oriented behaviors as well as customer-oriented behaviors that are a consequence of an employee customer orientation. Published by Elsevier Ltd.
引用
收藏
页码:172 / 180
页数:9
相关论文
共 50 条
  • [21] The effects of perceived brand orientation and perceived service quality in the higher education sector
    Ghobehei, Mohsen
    Sadeghvaziri, Faraz
    Ebrahimi, Elham
    Bakeshloo, Khashayar Afshar
    EURASIAN BUSINESS REVIEW, 2019, 9 (03) : 347 - 365
  • [22] The symbiotic effect of market orientation and brand orientation on performance of service firms in Ghana
    Narh, Linda
    Odoom, Raphael
    Mahmoud, Mahmoud Abdulai
    Tweneboah-Koduah, Ernest Yaw
    JOURNAL OF BRAND MANAGEMENT, 2023, 30 (04) : 318 - 332
  • [23] The symbiotic effect of market orientation and brand orientation on performance of service firms in Ghana
    Linda Narh
    Raphael Odoom
    Mahmoud Abdulai Mahmoud
    Ernest Yaw Tweneboah-Koduah
    Journal of Brand Management, 2023, 30 : 318 - 332
  • [24] The Influence of Competencies of Managers on Job Satisfaction of Employees in the Hotel Industry
    Gorenak, Mitja
    Spindler, Tomi
    Brumen, Bostjan
    ORGANIZACIJA, 2019, 52 (02) : 81 - 94
  • [25] Analyzing the Organizational Factors that Influence Hotel Employees' Team Efficiency
    Ntalakos, Angelos
    Belias, Dimitrios
    Tsigilis, Nikolaos
    RECENT ADVANCEMENTS IN TOURISM BUSINESS, TECHNOLOGY AND SOCIAL SCIENCES, VOL 2, IACUDIT 2023, 2024, : 179 - 208
  • [26] Co-creating consistent brand identity with employees in the hotel industry
    Chung, Sung-Yun
    Byrom, John
    JOURNAL OF PRODUCT AND BRAND MANAGEMENT, 2021, 30 (01) : 74 - 89
  • [27] Linking brand commitment and brand citizenship behaviors of airline employees: "The role of trust"
    Erkmen, Ezgi
    Hancer, Murat
    JOURNAL OF AIR TRANSPORT MANAGEMENT, 2015, 42 : 47 - 54
  • [28] CSR influence on hotel brand image and loyalty
    Martinez, Patricia
    Perez, Andrea
    Rodriguez del Bosque, Ignacio
    ACADEMIA-REVISTA LATINOAMERICANA DE ADMINISTRACION, 2014, 27 (02): : 267 - 283
  • [29] The Impact of Transformational Leadership on Service Employees in the Hotel Industry
    Kim, Jin-Kyu
    Yang, Jae-Jang
    Lee, Yong-Ki
    BEHAVIORAL SCIENCES, 2023, 13 (09)
  • [30] Triad collaboration of hotel employers, employees and customers for service innovation in a changing world
    Xie, Lishan
    Guan, Xinhua
    Lin, Xunliang
    Huan, Tzung-Cheng
    JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT, 2020, 44 : 10 - 18