| Author: | Lo, Kim-sang Aaron |
| Title: | An empirical study of ingredient branding |
| Degree: | D.B.A. |
| Year: | 2003 |
| Subject: | Hong Kong Polytechnic University -- Dissertations Brand name products Brand choice |
| Department: | Graduate School of Business |
| Pages: | vi, 90 leaves : ill. ; 30 cm |
| Language: | English |
| Abstract: | Having identified the gaps in previous research, this study examines the new emerging brand alliance practice - ingredient branding - in a new product context, that of search goods. The research outlines a theoretical framework by including three key constructs - consumers' attitude, quality perception, and value perception -and one moderator, the familiarity of the host brand. Further, to test the applicability of the component ingredient branding theory in search goods, and to enhance the understanding of key constructs in the theory, this study empirically examines the model with two types of search goods - the air conditioner and the personal computer - and with a true consumer sample. The results are supportive of the hypothesis that when an unfamiliar host brand aligns itself with a familiar ingredient brand, the ingredient branding helps enhance consumers' attitude and quality perception of the brand alliance, even though it hardly enhances consumers' value perception. On the other hand, when a familiar host brand aligns itself with a familiar ingredient brand, it has little influence on the brand alliance. The results enable an exploration of the critical but long-overlooked strategic implications for mixed brand managers, including host and ingredient brand managers, and unfamiliar and familiar brand managers. Finally, the limitations and directions for future research are discussed. |
| Rights: | All rights reserved |
| Access: | restricted access |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| b17404162.pdf | For All Users (off-campus access for PolyU Staff & Students only) | 2.91 MB | Adobe PDF | View/Open |
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