Abstract
The aim of this study was to build and test a model that explores customer co-creation by integrating drivers and resources that promote customer co-creation. This study used a scenario-based survey that combines respondents’ personal experiences of dining at a full-service restaurant and their responses to the hypothetical scenario of the co-creation experience. The population of the study was restaurant customers in the United States who visited any full-service restaurant within the previous three months before the survey date. Using convenience sampling, respondents were recruited from the Amazon Mechanical Turk. A total of 501 responses were used for data analysis using a two-step approach of structural equation modeling. This study found that customers with a higher level of knowledge, self-efficacy, and motivation are more likely to participate in the co-creation experience. In addition, the results supported the role of the customer as a resource integrator during the co-creation experience.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 31-40 |
| Number of pages | 10 |
| Journal | International Journal of Hospitality Management |
| Volume | 64 |
| DOIs | |
| State | Published - Jul 1 2017 |
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All Science Journal Classification (ASJC) codes
- Tourism, Leisure and Hospitality Management
- Strategy and Management
Cite this
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Drivers and resources of customer co-creation : A scenario-based case in the restaurant industry. / Im, Jinyoung; Qu, Hailin.
In: International Journal of Hospitality Management, Vol. 64, 01.07.2017, p. 31-40.Research output: Contribution to journal › Article
TY - JOUR
T1 - Drivers and resources of customer co-creation
T2 - A scenario-based case in the restaurant industry
AU - Im, Jinyoung
AU - Qu, Hailin
PY - 2017/7/1
Y1 - 2017/7/1
N2 - The aim of this study was to build and test a model that explores customer co-creation by integrating drivers and resources that promote customer co-creation. This study used a scenario-based survey that combines respondents’ personal experiences of dining at a full-service restaurant and their responses to the hypothetical scenario of the co-creation experience. The population of the study was restaurant customers in the United States who visited any full-service restaurant within the previous three months before the survey date. Using convenience sampling, respondents were recruited from the Amazon Mechanical Turk. A total of 501 responses were used for data analysis using a two-step approach of structural equation modeling. This study found that customers with a higher level of knowledge, self-efficacy, and motivation are more likely to participate in the co-creation experience. In addition, the results supported the role of the customer as a resource integrator during the co-creation experience.
AB - The aim of this study was to build and test a model that explores customer co-creation by integrating drivers and resources that promote customer co-creation. This study used a scenario-based survey that combines respondents’ personal experiences of dining at a full-service restaurant and their responses to the hypothetical scenario of the co-creation experience. The population of the study was restaurant customers in the United States who visited any full-service restaurant within the previous three months before the survey date. Using convenience sampling, respondents were recruited from the Amazon Mechanical Turk. A total of 501 responses were used for data analysis using a two-step approach of structural equation modeling. This study found that customers with a higher level of knowledge, self-efficacy, and motivation are more likely to participate in the co-creation experience. In addition, the results supported the role of the customer as a resource integrator during the co-creation experience.
UR - http://www.scopus.com/inward/record.url?scp=85017443730&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85017443730&partnerID=8YFLogxK
U2 - 10.1016/j.ijhm.2017.03.007
DO - 10.1016/j.ijhm.2017.03.007
M3 - Article
AN - SCOPUS:85017443730
VL - 64
SP - 31
EP - 40
JO - International Journal of Hospitality Management
JF - International Journal of Hospitality Management
SN - 0278-4319
ER -