Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/23899
DC Field | Value | Language |
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dc.contributor.author | Solakis, Konstantinos | - |
dc.contributor.author | Peña-Vinces, Jesús C. | - |
dc.contributor.author | Lopez-Bonilla, Jesús M. | - |
dc.date.accessioned | 2022-02-07T05:45:42Z | - |
dc.date.available | 2022-02-07T05:45:42Z | - |
dc.date.issued | 2022-04 | - |
dc.identifier.citation | European Research on Management and Business Economics, 2022, vol. 28, no. 1, articl. no. 100175 | en_US |
dc.identifier.issn | 24448834 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.14279/23899 | - |
dc.description.abstract | Using the DART (dialogue, access, risk, and transparency) model as a core framework of value co-creation (VCC), and in the context of hospitality services, this study explores the role VCC might have in customers’ perceived value (PV). The study delineates two characteristics of PV—perceived quality and price—as sources for competitive strategy. It attempts to establish the existence of an effect of VCC implementation on these sources of strategy, as well as the intensity of the effect. The study's data were collected via self-administered questionnaires from 484 tourists on their return home. Through structural equation modelling, we tested our research hypotheses. The research results indicate that transparency and risk affect a hotel guest's perceptions of price and quality, while access only determines the quality. Contrary to what we expected, dialogue did not have a positive influence on the perceived price or perceived quality. Finally, the results support the notion that perceived quality affects the perceived price. As a firm-orientated model, the DART model was applied to the customer context for the first time in this study, which contributes to the marketing literature. | en_US |
dc.format | en_US | |
dc.language.iso | en | en_US |
dc.relation.ispartof | European Research on Management and Business Economics | en_US |
dc.rights | © The Author(s). This is an open access article under the CC BY-NC-ND license. | en_US |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Value co-creation | en_US |
dc.subject | Hotels | en_US |
dc.subject | Perceived quality | en_US |
dc.subject | Hospitality services | en_US |
dc.subject | Perceived price | en_US |
dc.subject | Perceived value | en_US |
dc.title | Value co-creation and perceived value: A customer perspective in the hospitality context | en_US |
dc.type | Article | en_US |
dc.collaboration | Cyprus University of Technology | en_US |
dc.collaboration | Universidad de Sevilla | en_US |
dc.subject.category | Economics and Business | en_US |
dc.journals | Open Access | en_US |
dc.country | Cyprus | en_US |
dc.country | Spain | en_US |
dc.subject.field | Social Sciences | en_US |
dc.publication | Peer Reviewed | en_US |
dc.identifier.doi | 10.1016/j.iedeen.2021.100175 | en_US |
dc.identifier.scopus | 2-s2.0-85121318795 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85121318795 | - |
dc.relation.issue | 1 | en_US |
dc.relation.volume | 28 | en_US |
cut.common.academicyear | 2021-2022 | en_US |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.grantfulltext | open | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.cerifentitytype | Publications | - |
item.openairetype | article | - |
crisitem.journal.journalissn | 2444-8834 | - |
crisitem.journal.publisher | Elsevier | - |
crisitem.author.dept | Department of Communication and Marketing | - |
crisitem.author.faculty | Faculty of Communication and Media Studies | - |
crisitem.author.orcid | 0000-0001-9504-5196 | - |
crisitem.author.parentorg | Faculty of Communication and Media Studies | - |
Appears in Collections: | Άρθρα/Articles |
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1-s2.0-S2444883421000346-main.pdf | 590.77 kB | Adobe PDF | View/Open |
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