Profiling Online Consumers according to Their Experiences with a Special Focus on Social Dimension
Dirsehan, T. & Çelik, M. (2011). Profiling Online Consumers According To Their Experiences With A Special Focus On Social Dimension. The 7th International Strategic Management Conference. Paris, France.
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Seen by:Teknolojinin İnovasyon Amacıyla Müşteri Deneyimi Yönetiminde Kullanımı
Dirsehan, T. (2011). Teknolojinin İnovasyon Amacıyla Müşteri Deneyimi Yönetiminde Kullanımı. 11. Üretim Araştırmaları Sempozyumu. İstanbul, Türkiye.
Exploring the Customer Experiences in Bosphorus Zoo
Dirsehan, T. (2010). Exploring the Customer Experiences in Bosphorus Zoo. International Conference on Economics, Business Management and Marketing (ICEBMM). Paris, France.
Retail design and the experience economy: where are we (going)?
Paper presented at the Design '09 Conference, Berlin, Germany
The retail sector is increasingly focusing on experiences, because of the proven importance of creating emotionally... more
The retail sector is increasingly focusing on experiences, because of the proven importance of creating emotionally
engaging experiences for in-store consumers (e.g. Shaw & Ivens, 2002). Since economics (and marketing) are progressing from a goods to a service dominant logic (Vargo & Lusch, 2004), inducing ‘experiences’ has become a means of communication as well as a possible differentiation strategy. In this current ‘Experience Economy’ (EE from now onwards), customers look for personal, intuitive relationships with brands and retailers (Pine & Gilmore, 1999, 2008). Experiences are the new source for value creation. But the concept of Pine & Gilmore’s EE is being criticized. The literature that emphasizes the importance for retailers to focus on experiences often lacks definitions of central concepts and empirical support (e.g. Bäckström & Johansson, 2006). Furthermore, experiences are always context- and situation-specific (Dewey, 1938). This implies that ‘experiences’, as conceptualized in Pine & Gilmore’s first generation EE, do not necessarily work in a European retail context. The present parameters for creating and directing memorable experiences are authenticity and originality. Design of retail environments should be directed towards values and creating appropriate ‘atmospheres’. Whereas the company was the frame of reference for value creation in the first generation EE, in the current second generation (Prahalad
& Ramaswamy, 2004a) the dialogue between customers and businesses forms the basis for the co-creation of values which
are meaningful and truly unique for the individual customer. This Ph.D. project aims to link the body of knowledge of an
EE with the growing discipline of retail design. Because retail design is an emerging discipline in the field of interior design,
it may well benefit from valuable and relevant input of several other disciplines, such as marketing, which, in their turn,
may learn from specific methodologies of design research.
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Electronic meal experience: A content analysis of online restaurant comments.
Cornell Hospitality Quarterly, November Vol 51(3)
This paper presents a content analysis of 2,471 customer comments regarding 300 London (UK) restaurants on an online... more
This paper presents a content analysis of 2,471 customer comments regarding 300 London (UK) restaurants on an online restaurant guide. Favorable comments far outweighed negative reviews. The study’s chief purpose was to identify the factors that are most salient in a guest’s evaluation of a restaurant. . Although food is established as the king of the meal experience, as found in other studies, the starter emerges as a highly memorable item in many consumers’ comments. A preference structure model emerges suggesting that customers consider food, service, ambience, price, menu, and decor (in that order) when reflecting on their experiences. Contrary to expectations, the model remains relatively constant when tested in times of economic plenty and economic crisis. Depending on how management monitors and responds to them, comments on electronic guides and in social media can destroy a restaurant or help secure the business’s longevity. Restaurant managers who respond successfully to comments in electronic forums can turn an unsatisfied customer to a loyal one. The study provides a comparison of comments made during times of favorable economic conditions and times of economic recession.
Keywords: Restaurant management, consumer satisfaction, online consumer guides, word of mouth, referrals, social media
available online at: http://cqx.sagepub.com/content/early/2010/08/09/1938965510378574.abstract
