• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.116-123
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• 2006

The purposes of this study were to develop a tool for assessing internal branding performance and to identify the difference of internal branding performance between local and international hotels. The internal branding performance measure was developed through literature studies and face-to-face in-depth interviews with managers in various departments of 5 deluxe hotels. The questionnaires were distributed to 460 employees in food and beverage departments of 11 deluxe hotels in Seoul, and a total of 398 questionnaires were used for analysis ($86.5\%$). The statistical analyses were completed using SPSS Win (12.0) for descriptive analysis, reliability analysis and t-test, and AMOS (5.0) for confirmatory factor analysis. The results of this study showed that the measure developed in this study was reliable and valid for assessing internal branding performances of hotels. In addition, the internal branding performances of hotels were high at understanding of brand dimensions and relatively low at work and organizational culture and human resource management dimensions, and local hotels showed lower levels of performance than international hotels at the dimensions of work and organizational culture (t = -3.801, P < 0.001) and human resource management(t = -5.397, p < 0.001). In conclusion, it is considered that a strong internal branding strategy should be established for successful brand management, and the practical measure for internal branding performance would be a key factor.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.232-242
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• 2005

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.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.10a
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• pp.288-290
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• 2015

As well as companies such as Samsung Electronics and Hyundai Motor, which subject the summit of the International Conference on the UN personnel areemphasis on Moving Identity strongly appealing the goals and vision of the future for the current organization in the community and stakeholders. It is also an important part that how to relate Dynamic Branding in promotion and advertising method. In this paper, we are designing and producing ACM SIGCHI 2015 Conference opening animation utilizing Moving Identity Design concept as a promotional movie in Dynamic Branding perspective.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.4
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• pp.155-162
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• 2023

This study analyzed the impact of negative information on co-branding, targeting co-branding consisting of a symbolic brand and a functional brand with similar brand assets. Through attribution theory, when consumers are exposed to negative information, they will infer the cause of the negative information. As a result, it was confirmed that when co-branding with a symmetrical symbolic brand and a functional brand, negative information has different effects on co-branding depending on the type. Negative information about the quality of co-branded products had a more negative impact on consumer attitudes than negative information about the iconic brand. It was confirmed that negative information about functional brands has a smaller impact than negative information about co-branding, but has a greater impact than negative information about symbolic brands. In addition, it was confirmed that negative information about the symbolic brand had a smaller negative impact on co-branding than negative information about the quality or functionality of the co-branded product.

• Korean Institute of Interior Design Journal
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• v.26 no.3
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• pp.91-100
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• 2017

The rapid growth of Korean-style buffet in recent years has increased the size of corporate investment. Under this circumstance, businesses make various marketing efforts while highlighting the features and advantages of their brands. Against this backdrop, this study aims to understand which space branding has been applied to the Korean-style buffet through case studies and to propose a method of application of space branding to increase sales in an effective manner in the future. First, the research is theoretical examination and case studies with focus on the characteristics of expressions of Korean-style buffet space branding. Basically, upon completion of examining the concept and the characteristics of expressions of the Korean-style buffet and analyzing the concept of space branding, the components of space branding have been reconstructed based on preceding studies on space branding and then have been applied to each brand space. Also, the hands-on experience of the characteristics of expression of the Korean-style buffet with space branding incorporated in it and prepared a checklist via visual inspections. And then, the field surveys based on these examinations and took approach of drawing a conclusion based on the results analysis conducted by using the SPSS statistical program. Through preceding studies, the three components of space branding, that is, sensory element, emotional element, and cognitive element have been reconstructed before proceeding with this study, which has obtained five major findings as a conclusion. First, the sensory element should be given elements differentiated enough to attract consumers' attention along with a sustainable effort to have brand image imprinted in their mind. Second, in terms of emotional element, the study has found that the brand experience oriented toward interest and participation results in higher utility frequency. Third, the study has found that the cognitive element should seek consistency in communicating with consumers with focus on face-to-face contact on the display in space. Fourth, it has been found that arranging independent spaces is necessary to attract consumers' participation. Finally, the study has identified in which location area of buffet the sensory, emotional, and cognitive elements have placed a significant weight.

• Korean Institute of Interior Design Journal
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• v.24 no.1
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• pp.54-63
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• 2015

This study aims to suggest the place branding methods applicable for regenerated idle industrial facilities. The place branding methods were analyzed by separating into hard branding methods and soft branding methods, and the results of the study are as follows: As for the hard branding methods, the exterior, outer wall materials and interior materials of the building and industrial equipment are preserved to revive the historicity of the building. In order to organize a differentiated space, it is important to create the convenience space such as cafes, experience space, lounge, and restaurants as well as the space for the operation of the programs. The building itself is utilized as a landmark or the iconic facility such as the winding tower or chimney is utilized as a landmark. As the methods of introducing natural elements, there is a need to create the resting space, law area and water space where trees can be planted and landscape can be viewed, and the development of tourism products utilizing the peripheral resources and the link of programs are also important. As for the soft branding methods, the provision of programs where a variety of art genres and the sense of place are reflected and the programs linked to the region is needed, and the story of place can be shared by storytelling utilizing the work and programs reflecting the sense of place. In addition, the content development and physical improvement of facilities reflecting the needs of visitors and the establishment of the organic collaboration system of a variety of subjects are needed for the sustainability of place.

• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.2
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• pp.153-166
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• 2015

This paper proposes a trans-media branding for the trans-media-based cultural content marketing strategy. Trans-media brand analytical framework is proposed with previous studies. And mobile messenger Character 'Line Friends' is analyzed for the text. Trans-media branding is accessible through a multi-platform in the technological environment. Consumer culture, as well as participate include business models to generate revenue also as brand equity. While the character elements that make up the story from the perspective of cultural content storytelling act as an independent cultural goods. Character is segmented elements. Therefore, trans- media branding of the characters are more meaningful. 'Line Friends' trans-media branding can be summarized as follows: First, it takes advantage of the characteristics of the existing Information-Technology-based mobile. Second, it puts consistently found the content of the attributes of Mobile Messenger 'communication' and 'friendship'. And third, while the content of each platform is constantly linked with other platforms, the brand is positioned inside the window effect.

• Journal of Fashion Business
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• v.15 no.5
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• pp.87-102
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• 2011

The research intends to exploit a strategy method of personal branding improving a personal value for construction of a personal image. As an assessment, the model of construction strategy of personal branding is developed in four steps of a model, construction of personal branding, by using elements of personal image and researching about personal branding strategy of scholars. In order to substantiate a validity of presented model, the case analyses of Martha Stewart. The strategy of four steps for construction of effective personal image is explained below. First step is an analysis of personal brand equity, deciding a direction of the concept of a personal branding through analyzing into a core value and core competence of one. Second step is a personal brand identity, constructing personal specification and identity with elements of personal image by using effective strategy, being able to be perceived to population. Third step is a personal brand positioning, constructing competitive brand image by using analysis of SWOT and strategy STP. Fourth step is a promotion of personal brand, advertising and extending a brand image of one by using a public activity and communication methods such as publication, mass media, and social network. By using the four kinds of processes, constructed strategy of a personal brand will be significant for construction of an effective personal image by having increment of a value and power of the brand.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.7
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• pp.591-601
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• 2021

This study examined the effect of branding capability on business performance moderated by learning capability. This study was conducted with small- and medium-sized enterprises (SMEs) of coffee cafes in the ex-Besuki region, East Java, Indonesia, covering four regencies located around coffee-producing areas with geographical indication (GI) certification. 150 managers of coffee cafe were sampled using the census technique. Data were collected by questionnaires distributed to the coffee cafe managers. The data were then analyzed by using simple regression analysis, Moderation Regression Analysis (MRA) and Moderated MultiGroup Analysis (MMA). The results showed that learning capability positively and significantly affect business performance, and learning capability moderated/enhanced the effect of branding capability on business performance. The findings of this study suggest that branding capability and learning capability play a crucial role in the performance of coffee cafe business especially in the dynamic environment. Coffee cafe managers need to take concrete steps to improve their branding capability and learning capability and they also need to improve their ability to interact with their environment and be committed in managing the coffee cafe. Therefore, it is imperative that the role of branding capability and learning capability be optimized in order to improve the business performance of the coffee cafe.

• Korean Institute of Interior Design Journal
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• v.23 no.5
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• pp.14-24
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• 2014

Modern enterprise activity and consuming pattern which have been continued since the industrial revolution are causing a great burden on the environment, so that the strategy for sustainability in the whole industry cannot but be realistic and inevitable alternative. Presently various brands which applied the concept of sustainability exist, however they also can be said to play a part in current environmental damage by creating value aiming at only growth and pursuing short-term profit in accordance with it with simple commercial logic. Hereupon, this research aimed at eventually preparing the base of guidelines of sustainable design of space branding by newly drawing the value of sustainability in the aspect of space branding and systematically deducing design elements along with it. For this, the researcher reestablished value and design elements for sustainability in space branding by comprehending the concept of sustainability, design method of sustainable design and environmental value hidden in it, after comprehending the concept of space branding and brand value suggestion and interrelation through advanced researches. The previous studies related to the existing space branding have had mainly focused on the design of the marketing point of view to promote consumer culture. But this study can be found the meaning that new roles and methods of design in space branding from the perspective of sustainable. Now companies need to figure out a variety of strategic ways to find the right balance depending on their situation between contradictory concept of 'Consumption' and 'Sustainability'.