Hospitality Cobranding: An Experimental Investigation of Enhancement and Erosion in Consumer-Based Brand Equity

Asli D.A. Tasci, Basak Denizci Guillet

Research output: Journal article publicationJournal articleAcademic researchpeer-review

7 Citations (Scopus)


Cobranding is suggested as a competitive strategy for the hospitality industry due to its potential benefits. Although implied, the potential impact of cobranding on consumer-based brand equity of partner brands and the composite brand has not been empirically investigated in the hospitality industry context. Therefore, a quasi-experimental study design with a structured survey was applied to general tourist population in Hong Kong to identify the potential influence of cobranding on the brand equity of individual brands as well as the hotel–restaurant composite brand versus the hotel–retail composite brand. Surprisingly, results revealed brand equity erosion rather than brand equity enhancement for even the presumably fit hotel, restaurant, and retail brands. Theoretical and managerial implications and suggestions for future research are discussed.
Original languageEnglish
Pages (from-to)397-428
Number of pages32
JournalInternational Journal of Hospitality and Tourism Administration
Issue number4
Publication statusPublished - 1 Oct 2016


  • CBBE
  • China
  • cobranding
  • consumer-based brand equity
  • Hong Kong
  • hospitality cobranding

ASJC Scopus subject areas

  • Tourism, Leisure and Hospitality Management

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