TY - JOUR
T1 - Linking creating shared value to customer behaviors in the food service context
AU - Ham, Sunny
AU - Lee, Seoki
AU - Yoon, Hyejin
AU - Kim, Changsik
N1 - Publisher Copyright:
© 2020 CAUTHE - COUNCIL FOR AUSTRALASIAN TOURISM AND HOSPITALITY EDUCATION
PY - 2020/6
Y1 - 2020/6
N2 - Porter and Kramer proposed creating shared value (CSV) as the next phase after corporate social responsibility (CSR). Unlike CSR, CSV aims to create social value through business functions. By implementing CSV, a company can make a positive impact on society while creating economic value for itself simultaneously. The current study examines the effect of the two CSV dimensions, economic and social contributions, on consumers' brand attitude in the food service context. Further, it examines consumers' perceptions of a company's integration of the two dimensions as a potential moderator based on congruity theory.
AB - Porter and Kramer proposed creating shared value (CSV) as the next phase after corporate social responsibility (CSR). Unlike CSR, CSV aims to create social value through business functions. By implementing CSV, a company can make a positive impact on society while creating economic value for itself simultaneously. The current study examines the effect of the two CSV dimensions, economic and social contributions, on consumers' brand attitude in the food service context. Further, it examines consumers' perceptions of a company's integration of the two dimensions as a potential moderator based on congruity theory.
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U2 - 10.1016/j.jhtm.2020.04.002
DO - 10.1016/j.jhtm.2020.04.002
M3 - Article
AN - SCOPUS:85083562403
SN - 1447-6770
VL - 43
SP - 199
EP - 208
JO - Journal of Hospitality and Tourism Management
JF - Journal of Hospitality and Tourism Management
ER -