2010, Vol.34, No.7

Journal of Tourism Sciences 2023 KCI Impact Factor : 2.7

pISSN : 1226-0533 / eISSN : 2713-6388
https://journal.kci.go.kr/JTS

Based on the resource based view(RBV) theory, this study investigated the structural relationships among social capital, knowledge sharing, service innovativeness, and business performance in the hotel industry. It also examined the mediating role of service innovativeness which plays in between knowledge sharing and business performance. Data were collected from 338 employees of 13 five star tourist hotels in Seoul and structural equation modeling was employed to test the structural model and hypotheses. Results showed that all the three dimensions of the social capital made significant effects on the knowledge sharing. Result also supported the partial mediating role of service innovativeness. Theoretical and managerial implications were also discussed.

This study examined the effects of mutually perceived fairness between franchiser and franchisee on their relationship quality and management performance. The mutually perceived fairness was conceptualized in terms of distribution fairness and procedure fairness. The relationship quality was measured in terms of satisfaction, trust and commitment and the management performance was measured based on the BSC(Balanced Scorecard). Data were collected from 374 franchiser and franchisee in the Korean food service industry. The results showed that the procedural fairness made a positive impact on satisfaction, trust and commitment, while the distribution fairness did not. Results also indicated that the relationship quality made different effects on different aspects of management performance. Results from this study suggested that the franchisers and franchisees acknowledged the importance of procedure fairness in achieving the satisfaction, trust and commitment, and in turn, in makeing fruitful management performance.

Using the structural equation modeling, this study examined the influence of restaurant customers' on/off line word of mouth activities on their evaluation of brand equity and revisit intention. In this study, the brand equity was conceptualized with respect to the brand awareness, perceived quality and brand image. Data were conveniently collected from 353 people in Seoul on November 2008. Results from this study indicated that the customers' on-line and off line word of mouth activities made statistically significant effects on their evaluation on the brand equity of a restaurant. Results also showed that the customers' evaluation on the three dimensions of brand equity made significant influences on their revisit intention. Findings from this study, proved family restaurant customers' on/off line word of mouth activities as an important influence factor in establishing solid brand equity of a family restaurant