共同创造
独创性
营销
口头传述的
价值(数学)
背景(考古学)
服务(商务)
业务
服务提供商
消费(社会学)
消费者行为
体验式学习
定性研究
心理学
社会学
计算机科学
教育学
古生物学
机器学习
生物
社会科学
作者
Babak Taheri,Shahab Pourfakhimi,Girish Prayag,Martin Gannon,Jörg Finsterwalder
出处
期刊:European Journal of Marketing
[Emerald (MCB UP)]
日期:2021-02-08
卷期号:55 (9): 2464-2490
被引量:22
标识
DOI:10.1108/ejm-02-2020-0145
摘要
Purpose This study aims to investigate whether the antecedents of co-creation influence braggart word-of-mouth (WoM) in a participative leisure context, theorising the concept of co-created food well-being and highlighting implications for interactive experience co-design. Design/methodology/approach A sequential mixed-method approach was used to test a theoretical model; 25 in-depth interviews with cooking class participants were conducted, followed by a post-experience survey ( n = 575). Findings Qualitative results suggest braggart WoM is rooted in active consumer participation in co-designing leisure experiences. The structural model confirms that participation in value co-creating activities (i.e. co-design, customer-to-customer (C2C) interaction), alongside perceived support from service providers, increases consumer perceptions of co-creation and stimulates braggart WoM. Degree of co-creation and support from peers mediate some relationships. Research limitations/implications Limited by cross-sectional data from one experiential consumption format, the results nevertheless demonstrate the role of active participation in co-design and C2C interactions during value co-creation. This implies that co-created and co-designed leisure experiences can intensify post-consumption behaviours and potentially enhance food well-being. Practical implications The results highlight that integrating customer participation into service design, while also developing opportunities for peer support on-site, can stimulate braggart WoM. Originality/value Extends burgeoning literature on co-creation and co-design in leisure services. By encouraging active customer participation while providing support and facilitating C2C interactions, service providers can enhance value co-creation, influencing customer experiences and food well-being. Accordingly, the concept of co-created food well-being is introduced.
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