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dc.contributor.author안지선-
dc.date.accessioned2021-03-22T06:15:21Z-
dc.date.available2021-03-22T06:15:21Z-
dc.date.issued2019-08-
dc.identifier.citationINTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, v. 81, page. 104-112en_US
dc.identifier.issn0278-4319-
dc.identifier.issn1873-4693-
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0278431918308983?via%3Dihub-
dc.identifier.urihttps://repository.hanyang.ac.kr/handle/20.500.11754/160763-
dc.description.abstractThe integrated resort brand is examined by expanding the focus from gambling customers to general customers. A total of 500 data were collected in South Korea to examine the impact of the experiential value of customers on their co-creation attitude and behavior. Results indicate a variation in the impact of the four dimensions of experiential value (i.e., atmosphere, playfulness, return on investment, and service excellence) on co-creation attitude. Results also show that co-creation attitudes, namely, interaction, knowledge sharing, and responsive attitudes, influenced voluntary behavior toward a service brand. Given that previous studies on integrated resorts have mainly focused on the gambling sector, the current study identifies the potential determinants of customers' post-purchase attitude and behavior, which are rarely investigated. This study provides a guideline to motivate customers to develop an interactive and responsive attitude and participating behavior for tourism and hospitality service providers.en_US
dc.description.sponsorshipThis work was supported by the National Research Foundation of Korea Grant funded by the Korean Government (NRF-2016S1A2A2911588).en_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.subjectIntegrated resort brandsen_US
dc.subjectBrand experiential valueen_US
dc.subjectCo-creation attitudeen_US
dc.subjectCo-creation behavioren_US
dc.titleBrand experiential value for creating integrated resort customers' co-creation behavioren_US
dc.typeArticleen_US
dc.relation.volume81-
dc.identifier.doi10.1016/j.ijhm.2019.03.009-
dc.relation.page104-112-
dc.relation.journalINTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT-
dc.contributor.googleauthorAhn, Jiseon-
dc.contributor.googleauthorLee, Choong-Ki-
dc.contributor.googleauthorBack, Ki-Joon-
dc.contributor.googleauthorSchmitt, Achim-
dc.relation.code2019004557-
dc.sector.campusS-
dc.sector.daehakSCHOOL OF BUSINESS[S]-
dc.sector.departmentDIVISION OF BUSINESS ADMINISTRATION-
dc.identifier.pidjsahn-
dc.identifier.researcherIDAAL-6200-2020-
dc.identifier.orcidhttp://orcid.org/0000-0001-9565-213X-
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GRADUATE SCHOOL OF BUSINESS[S](경영전문대학원) > BUSINESS ADMINISTRATION(경영학과) > Articles
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