Customer value in the hotel industry: What managers believe they deliver and what customer experience

Nasution, Hanny Nofrida; Mavondo, Felix T

doi:10.1016/j.ijhm.2007.02.003

Cited by 204 publications

(169 citation statements)

References 42 publications

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“…Perceived value is measured in both time and price, through the perceived utility or worth which resulting from the tradeoff between "get" and "give-up" [21], [22]. Perceived value is one of the most important constructs for an organization seeking to gain a competitive edge [23].…”

Section: B Perceived Valuementioning

confidence: 99%

The Effects of Service Innovation on Perceived Value and Guest’s Return Intention — A Study of Luxury Hotels in Ho Chi Minh City, Vietnam

Khương¹,

Giang²

2014

IJTEF

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Abstract-This research aimed to explore factors affecting to service innovation and how well the influence of innovative practices on the way guests perceiving value and their intention to return the hotels. Quantitative research approach was applied with convenient sampling technique and a completed set of well-structured questionnaires was delivered directly to 300 respondents who were foreign tourists staying at three to five-star hotels in Ho Chi Minh City, Vietnam. This study found that marketing-focused innovation, process innovation, price innovation, hotel types, customization of service, and use information technology were positively correlated with guest's return intention. In addition, the empirical results showed that factors of pricing innovation, process innovation and hotel types provided both indirect and indirect effects towards the return intention. IndexTerm-Hotel types, process innovation, marketing-focused innovation, pricing innovation, perceived value, guest return intention.

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Section: B Perceived Valuementioning

confidence: 99%

The Effects of Service Innovation on Perceived Value and Guest’s Return Intention — A Study of Luxury Hotels in Ho Chi Minh City, Vietnam

Khương¹,

Giang²

2014

IJTEF

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“…Word-of-mouth referral is the most effective form of promotion which has helped some of the manufacturers to increase their market share. It costs nothing and carries a lot of credibility as it is based on personal experience which is easily perceived as the voice of the market (Nasution and Mavondo, 2008).…”

Section: Customer Service and Customer Perceived Valuementioning

confidence: 99%

Supply Chain Management and Challenges Facing the Food Industry Sector in Tanzania

Ruteri¹

2009

IJBM

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The complexities of food supply chain impose enormous challenges to the processors. As compared to multinational food companies operating in Tanzania, local firms have been performing inefficiently or going out of the business because they could hardly withstand the competition. SCM in the food industry sector was studied in a qualitative survey covered 23 food processing firms in Tanzania, with the purposes of identifying the existing supply chain operation, knowledge of SCM concept and challenges facing the sector. The findings of this study suggest that a lot of efforts need to be addressed to ensure that food processors benefit from SCM concept. The understanding of SCM concept among the processors seems to be low, thus, hindering them from taping up the advantages that SCM concept offer. The sector still faces a number of factors which impede the firms to grow fast and compete in the global market. Such factors include technical know-how, research and development, capital, managerial and physical infrastructures.

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“…Then, in a second stage, scales and structural models could be established in order to use quantitative methods. These quantitative methods can be applied to both the consumer and provider, as in Nasution & Mayondo, (2008) Published by SCHOLINK CO., LTD premises of S-D logic. From this application of S-D logic to tourism we can see the possibility of a connection and potential effects that these new concepts should have on the current theories and practices that make up tourism marketing, and thus continue to contribute to such a lucrative and alluring area for both managers and researchers.…”

Section: Supporting Servicesmentioning

confidence: 99%

Service-Dominant Logic and Value in Tourism Management: A Qualitative Study within Spanish Hotels Managers

Hayslip¹,

Gallarza

Andreu³

2013

JBTP

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Customer value in the hotel industry: What managers believe they deliver and what customer experience

Cited by 204 publications

References 42 publications

The Effects of Service Innovation on Perceived Value and Guest’s Return Intention — A Study of Luxury Hotels in Ho Chi Minh City, Vietnam

The Effects of Service Innovation on Perceived Value and Guest’s Return Intention — A Study of Luxury Hotels in Ho Chi Minh City, Vietnam

Supply Chain Management and Challenges Facing the Food Industry Sector in Tanzania

Service-Dominant Logic and Value in Tourism Management: A Qualitative Study within Spanish Hotels Managers

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