The Impacts of Employee-Perceived Brand Personality on Employee Brand Identification : Focused on Food & Beverage Department of Deluxe Hotels in Seoul

브랜드 개성과 종사원 개성이 종사원 브랜드 동일시에 미치는 영향 : 서울 소재 특 1급 호텔 식음료.조리 부서를 중심으로

  • Choi Mi-Kyung (Research Institute of Food & Nutritional Science, Yonsei University)
  • 최미경 (연세대학교 식품영양과학연구소)
  • Published : 2006.04.01


The purpose of this study was to examine the impacts of brand personality and employee personality on employee brand identification. The questionnaire developed for this study was distributed to 460 employees in F&B (food and beverage) departments and kitchen of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis, t-test, and regression analysis. The results showed that employee brand identification was stronger at higher position, and also stronger among F&B department employees than among kitchen cooks. In addition, international hotels showed a higher level of employee brand identification than local hotels. Employee brand identification was also affected by hotel brand personality and employee personality. The dimension of 'sincerity' had the strongest effect on brand identification, followed by the dimensions of 'excitement' and 'sophistication'. Especially, when the hotel brand personality was lower than the employee personality at the dimension of 'sincerity', the level of employee brand identification was much lower. Overall, employee brand identification, which is a key factor for successful brand delivery to customer, could be enhanced through strong strategies to improve the brand personality dimensions and enhance employee development.