Value Co-Creation in Travel Industry: Examining the Impact of Operand and Operant Resources on Actor Experience

Tariq, Amna; Rashid, Yasir; Waseem, Ansar

doi:10.20547/jms.2014.2007103

Cited by 4 publications

(5 citation statements)

References 28 publications

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“…Segundo Lv et al ( 2021), é chamado de cocriação, associada à cadeia de suprimentos, de forma a se utilizar o conhecimento existente nos fornecedores, os quais são chamados de elos da cadeia, de forma a possibilitar a criação de novos pratos de forma conjunta, conduzindo a um processo de inovação conjunto, no que tange ao desenvolvimento de novos produtos, novos serviços de distribuição desses insumos gerados, melhorando também o atendimento ao cliente (Gegužytė & Bagdonienė, 2021). Segundo Tariq et al (2021), essas empresas passam a se transformar em organizações centradas no cliente, por meio, principalmente, da utilização da colaboração dos fornecedores, permitindo a integração dos recursos.…”

Section: Resultsunclassified

“…Desse modo, as empresas do setor de turismo, mais notadamente o setor de alimentos e bebidas, principalmente no que se refere aos restaurantes, segundo Tariq et al (2021), passam a se transformar em organizações centradas no consumidor, de forma a captar o conhecimento e as necessidades dos clientes, além de utilizar a colaboração dos fornecedores de forma a permitir a integração dos recursos, melhorando a experiência dos clientes.…”

Section: Resultsunclassified

“…No entanto, as falas também revelam o fato de se existir a necessidade de se levar em conta a opinião e a participação dos clientes, principalmente no que tange ao setor de turismo, mais notadamente o setor de alimentos e bebidas, passando a se tornar empresas centradas nos clientes (Tariq et al, 2021).…”

Section: Resultsunclassified

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Análise De Conteúdo Dos Fatores Que Levam À Inovação No Setor De Gastronomia

Oliveira

Silva²,

Silva³

et al. 2022

Tur., Visão e Ação

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O objetivo do artigo foi entender de que maneiras os chefs desenvolvem inovações, por meio da troca de conhecimentos e experiências. Para atingir o objetivo do estudo, foi desenvolvida uma análise de conteúdo, por meio da análise de conjuntos hierárquicos (CHD), utilizando o software Iramuteq, tendo por base transcrições de entrevistas com chefs, visando a obter suas percepções. A análise de clusters revelou três conjuntos subjacentes, os quais foram nomeados, após a análise dos lemas e dos discursos envolvidos em cada um, como: Aprendizagem formal, Comunidades de Práticas e Cocriação e Desenvolvimento de Fornecedores. Os resultados permitiram o entendimento dos fatores que conduzem o processo inovativo dos chefs de cozinha, servindo como aporte gerencial para que se possam desenvolver ações que melhorem a competitividade das empresas do setor de alimentos e bebidas, por meio da geração de uma teoria subjacente. As limitações do estudo se devem ao fato de adotar uma perspectiva de pesquisa exploratória, necessitando, dessa forma, de estudos descritivos e confirmatórios para se generalizar os achados deste estudo.

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Section: Resultsunclassified

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Análise De Conteúdo Dos Fatores Que Levam À Inovação No Setor De Gastronomia

Oliveira

Silva²,

Silva³

et al. 2022

Tur., Visão e Ação

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“…As we can understand in Table 3, antecedents and consequences are identified with very different characteristics, and within the tourism industry, the studies are applied to organizations from different sectors, namely hotels and resorts (Xu et al, 2014;Hsiao, Lee, & Chen, 2015;Morosan & DeFranco, 2016;Taheri et al, 2017;Sarmah, Kamboj & Rahman, 2017;Tu, Neuhofer & Viglia, 2018;Shulga, Busser & Kim, 2018;Xie, Guan & Huan, 2019;González-Mansilla, Berenguer-Contrí, & Serra-Cantallops, 2019;Ahn et al, 2019Ahn et al, , 2020, travel agencies (Grissemann & Stockburger-Sauer, 2012;Chen et al, 2017;Busagara et al, 2020;Tariq, Rashid & Waseem, 2020), entertainment,thematic parks (Luo et al, 2019), winter experiences Prebensen & Xie, 2017), cruise tourism (Wu, Lv, Cavusoglu & Cobanoglu, 2021), services tourism (Tuan et al, 2019;Lei, Ye, Wang & Law, 2020) and tourist food Chen, Wu & Huang, 2018;Shulga, Busser, Bai & Kim, 2021). As it is possible to verify, there are antecedents belonging to the companies (eg.…”

Section: Antecedents and Consequences Of Tourist Value Co-creationmentioning

confidence: 99%

A conceptual approach to the tourist value co-creation: Dimensions, antecedents and consequences

Carvalho¹,

Díaz-Méndez²,

Quero-Gervilla³

et al. 2023

EJTR

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In the last decades, several studies related to the Service-Dominant Logic approach were carried out, where the tourism industry is not an exception. As such, multiple works associated with this research stream have been developed, with a special focus on the tourist value co-creation. This article presents a conceptual model that aims to aggregate the various dimensions of customer value co-creation with its antecedent and consequent factors in the tourism industry. On the other hand, it proposes practical implications for the tourist organizations building on conceptual contributions. Thus, this article reveals the importance of other constructs of tourist value co- creation which surpass the behavioral dimension of the customer, namely, attitude, significance and recognition. Furthermore, this study systematizes the multiplicity of antecedent and consequent factors, recognizing that they may be grouped into factors associated to the company as well as to the customer.

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“…Literature review Tariq et al (2020) pointed out that on-site experience is influenced by factors of the environment in which the experience takes place. Often, the physical environment is considered a key variable that affects customer behavior and perception (Zomerdijk and Voss, 2010).…”

Section: Introductionmentioning

confidence: 99%

Factors influencing tourists’ nightlife experience in Belgrade

Seočanac

Dimitrovski

2022

CBTH

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Purpose This study aims to understand the impact that the experience environment has on the nightlife experience, as well as to identify the factors from the nightlifescape that most influence the tourists’ experience in Belgrade. Additionally, this study seeks to discover whether these factors changed after the outbreak of the COVID-19 pandemic. Design/methodology/approach To achieve the study’s objectives, 679 tourist reviews were collected from one of the most popular travel platforms, TripAdvisor, and analyzed using RapidMiner, the popular software for data/text mining. Findings The perception of the physical aspects of the experience environment, the presence of other tourists and the feeling of acceptance are identified as the key factors that influence tourists’ nightlife experience. This study also found that certain factors from the social and sensory environment, such as staff, the presence of other people, the atmosphere and music, had a positive impact on the tourist experience and their intention to recommend the nightlife experience in Belgrade. Moreover, it was discovered that the COVID-19 pandemic did not provoke changes in the main factors influencing tourists’ nightlife experience. Originality/value The perception of tourists about Belgrade during the night contributes to the growing body of tourism literature on destination image. Focusing solely on the perception of tourists about Belgrade during the night, this study adds a temporal determinant to the destination image, which can be considered as a valuable add on to the current knowledge in the field.

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Value Co-Creation in Travel Industry: Examining the Impact of Operand and Operant Resources on Actor Experience

Cited by 4 publications

References 28 publications

Análise De Conteúdo Dos Fatores Que Levam À Inovação No Setor De Gastronomia

Análise De Conteúdo Dos Fatores Que Levam À Inovação No Setor De Gastronomia

A conceptual approach to the tourist value co-creation: Dimensions, antecedents and consequences

Factors influencing tourists’ nightlife experience in Belgrade

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