The Effect of Types of Market Entry Modes on Organizational Design in Hotels in Tehran Province


Affiliations

  • Phd Student of Marketing Management, Department of Management, Sanandaj Branch,Islamic Azad University, Tehran, Iran, Islamic Republic of
  • Phd Student of Marketing Management, Department of Management, Sanandaj Branch, Islamic Azad University, Kermanshah, Iran, Islamic Republic of
  • Phd Student of Marketing Management, Department of Management, Sanandaj Branch, Islamic Azad University, Tehran, Iran, Islamic Republic of
  • Phd Student of Marketing Management, Department of Management, Sanandaj Branch, Islamic Azad University, Isfahan, Iran, Islamic Republic of
  • Phd student of Marketing Management, Young Researchers and Elite Club, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran, Islamic Republic of

Abstract

Nowadays, due to competition among organizations and companies in order earn more benefits; it has become particularly significant to dominate the existing resources. One of the strategic decisions in the market is market entry mode. Choosing a suitable competitive strategy depends on the company’s decision to enter the market before or after its rivals. The present study was carried out in order to examine the relationship among the variables of market entry modes and organizational design in hospitability industry. Regarding its objectives, the present research was an applied study, and in terms of collecting the required data, it was descriptive. The statistical population included all of the 127 hotels located in Tehran Province. Krejcie and Morgan Decision Making Model were utilized in order to determine the sample size as 96 individuals. The results of the present study indicated that all market entry modes (ownership, contract, and franchising) had a positive significant effect on organizational design. In fact, survival and growth of the company depends on successful entry of hotel to the market.

Keywords

Hotel, Market Entry Modes, Organizational Design, Tehran Province

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