Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/23087
DC FieldValueLanguage
dc.contributor.authorSolakis, Konstantinos-
dc.contributor.authorPeña-Vinces, Jesús-
dc.contributor.authorLopez-Bonilla, Jesús M.-
dc.contributor.authorAguado, Luis F.-
dc.date.accessioned2021-09-21T09:41:30Z-
dc.date.available2021-09-21T09:41:30Z-
dc.date.issued2021-06-14-
dc.identifier.citationTechnological and Economic Development of Economy, 2021, vol. 27, no. 4, pp. 948 - 969en_US
dc.identifier.issn20294921-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/23087-
dc.description.abstractThis study evaluates whether the Value Co-creation (VCC) process in hotels contributes to positive guest experience and satisfaction. This paper utilizes the DART model (Dialogue, Access, Risk, and Transparency) as the main framework to explore VCC in hotels. This research is the first to both adjust the DART model to a customer’s viewpoint and evaluate it in the hotel context. The included data is derived from 484 international tourists lodged in Greek hotels and is analyzed with the structural equation modeling technique. Results suggest that the Dialogue component of DART does not affect the positive experience, while Access, Transparency, and Risk Assessment do, in fact, strongly influence tourist satisfaction. The current study enriches and consolidates VCC–DART theory in the hotel context.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofTechnological and Economic Development of Economyen_US
dc.rights© The Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution License.en_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectDART modelen_US
dc.subjectCustomer satisfactionen_US
dc.subjectHotel industryen_US
dc.subjectPositive experienceen_US
dc.subjectValue Co-creationen_US
dc.titleFrom value co-creation to positive experiences and customer satisfaction. A customer perspective in the hotel industryen_US
dc.typeArticleen_US
dc.collaborationUniversity of West Atticaen_US
dc.collaborationUniversidad de Sevillaen_US
dc.collaborationPontificia Universidad Javerianaen_US
dc.subject.categoryEconomics and Businessen_US
dc.journalsOpen Accessen_US
dc.countryGreeceen_US
dc.countrySpainen_US
dc.countryColombiaen_US
dc.subject.fieldSocial Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.3846/tede.2021.14995en_US
dc.identifier.scopus2-s2.0-85108707910-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85108707910-
dc.relation.issue4en_US
dc.relation.volume27en_US
cut.common.academicyear2020-2021en_US
dc.identifier.spage948en_US
dc.identifier.epage969en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.journal.journalissn2029-4921-
crisitem.journal.publisherVilnius Gediminas Technical University-
crisitem.author.deptDepartment of Communication and Marketing-
crisitem.author.facultyFaculty of Communication and Media Studies-
crisitem.author.orcid0000-0001-9504-5196-
crisitem.author.parentorgFaculty of Communication and Media Studies-
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