Where is the real craic? A resource-based view of authenticity in Irish pubs
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A relatively recent phenomenon in the retail hospitality industry is themed restaurants. Competition in the industry has always been very intense, with low barriers to entry and fragmentation helping to drive competitive behaviour. This paper uses the Irish Pub in the U.S. as a focal point for examining the concept of competitive advantage from the resource-based view of the firm. The Irish Pub theme offers entrepreneurs a heterogeneous method to compete in a somewhat homogeneous industry. In some areas, using the theme seems to be a valid strategy for gaining advantage. Discussion of how, and management implications are offered.
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How to Cite
Ph.d., R. C. R.. (2012). Where is the real craic? A resource-based view of authenticity in Irish pubs. Journal of Business and Retail Management Research, Volume 03 Issue 2.
Citation Context
APA
Ph.d., R. C. R.. (2012). Where is the real craic? A resource-based view of authenticity in Irish pubs. Journal of Business and Retail Management Research, Volume 03 Issue 2.
MLA
Ph.d., Rodney C. Runyan. "Where is the real craic? A resource-based view of authenticity in Irish pubs." Journal of Business and Retail Management Research, Volume 03 Issue 2, 2012.
Chicago
Rodney C. Runyan, Ph.d.. "Where is the real craic? A resource-based view of authenticity in Irish pubs." Journal of Business and Retail Management Research Volume 03 Issue 2 (24 Feb 2012).
Harvard
Ph.d., R. C. R. (2012) Where is the real craic? A resource-based view of authenticity in Irish pubs. Journal of Business and Retail Management Research, Volume 03 Issue 2
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