Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/23899
DC FieldValueLanguage
dc.contributor.authorSolakis, Konstantinos-
dc.contributor.authorPeña-Vinces, Jesús C.-
dc.contributor.authorLopez-Bonilla, Jesús M.-
dc.date.accessioned2022-02-07T05:45:42Z-
dc.date.available2022-02-07T05:45:42Z-
dc.date.issued2022-04-
dc.identifier.citationEuropean Research on Management and Business Economics, 2022, vol. 28, no. 1, articl. no. 100175en_US
dc.identifier.issn24448834-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/23899-
dc.description.abstractUsing 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.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofEuropean Research on Management and Business Economicsen_US
dc.rights© The Author(s). This is an open access article under the CC BY-NC-ND license.en_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectValue co-creationen_US
dc.subjectHotelsen_US
dc.subjectPerceived qualityen_US
dc.subjectHospitality servicesen_US
dc.subjectPerceived priceen_US
dc.subjectPerceived valueen_US
dc.titleValue co-creation and perceived value: A customer perspective in the hospitality contexten_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversidad de Sevillaen_US
dc.subject.categoryEconomics and Businessen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.countrySpainen_US
dc.subject.fieldSocial Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.iedeen.2021.100175en_US
dc.identifier.scopus2-s2.0-85121318795-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85121318795-
dc.relation.issue1en_US
dc.relation.volume28en_US
cut.common.academicyear2021-2022en_US
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn2444-8834-
crisitem.journal.publisherElsevier-
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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