• 한국산학기술학회논문지
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• 제11권5호
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• pp.1845-1855
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• 2010

해외진출기업의 브랜드 개발을 위한 브랜드 컨설팅은 현지의 시장 및 소비자 분석, 그리고 기업의 역량 및 자원에 대한 진단을 포함한 내외부의 환경 분석에서부터, 브랜드 전략의 수립, 브랜드 컨셉의 개발, 그리고 디자인 개발에 이르기 까지 제품의 해외 런칭 이전에 선행되는 많은 단계들을 포함하는 개념이다. 따라서 해외진출 브랜드 컨설팅은 브랜드에 대한 전문성을 바탕으로 한 국제마케팅, 디자인, 그리고 국내외 상표권 전문가들의 공동노력이 이루어질 때만이 성공적인 수행이 가능하다고 할 수 있다. 본 연구는 해외진출기업의 브랜드 개발, 특히 기업역량이 대기업들에 비해 상대적으로 더 적은 것으로 평가되는 중소기업의 비영어권 국가 진출 시 현지브랜드 개발을 지원하기 위한 브랜드 컨설팅 프레임워크를 제시하기 위해서 진행되었다. 본 연구는 중소기업들을 대상으로 현지브랜드에 대한 수요조사 결과를 포함한다. 그리고 다년간에 걸친 시행착오를 거쳐 현장에서 이루어진 브랜드 컨설팅 프레임워크는 현지브랜드 컨설팅을 수행하는 브랜드 전문가뿐만 아니라 해외진출 브랜드 컨설팅을 의뢰하는 중소기업들에게도 상당히 의미 있는 지침이 되리라고 기대한다.

• 한국프랜차이즈경영연구
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• 제13권3호
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• pp.1-15
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• 2022

Purpose: In the restaurant sector, it has been known that consumers' positive perception of brands influences their positive WOM intention, and information sources play an important role in increasing credibility by enhancing consumer awareness and developing differentiated brands. This study examines the effects of information sources (e.g., advertisement, WOM, SNS) on trust (cognitive and affective) and, WOM and eWOM intention in the restaurant context. In the model, cognitive and affective trust play mediating roles in the relationships between information sources (e.g., advertisement, WOM, SNS) WOM and eWOM intention. Research design, data, and methodology: Research models and hypotheses were developed according to the research direction. The survey questionnaire items were developed and used appropriately according to the contents of this paper based on prior studies. All constructs were measured with multiple items developed and validated in prior studies. A total of 502 responses were collected from an online survey. The research model was evaluated using SmartPLS 4.0. Frequency analysis was performed to understand the demographic characteristics of the survey respondents. The reliability, convergent validity, and discriminant validity were assessed using measurement model analysis. The proposed model was verified using the structural equation model. Results: Advertisement, WOM, and SNS information sources all had a positive effect on affective trust, whereas only WOM had a significant effect on cognitive trust. In addition, affective trust had a positive effect on cognitive trust and eWOM intention but did not affect WOM intention. Finally, cognitive trust was found to have a positive effect on both WOM intention and eWOM intention. Conclusions: This study redefines the concept of where restaurant service companies should focus when providing consumers with information about their products and services. As a result, the conceptual framework of positive word of mouth intention to increase new customer visits to the restaurant brand has been expanded. In addition, this study not only presents an information source management strategy for restaurant brands, but also presents practical implications for resource allocation guidelines for customer management in the restaurant sector.