Purpose Contemporary scholars contend that the buyer–seller relationship is dynamic in
nature, so it grows, matures and declines over time. However, most studies that adopt the …

Purpose Service providers and consumers alike are increasingly adopting artificial
intelligence service agents (AISA) for service. Yet, no service quality scale exists that can …

Purpose This study aims to investigate the outcomes of customers' co-creation experience in
a realistic and routinely performed co-creation setting, a restaurant. To fulfill this purpose, the …

Current research marks the first attempt to investigate the precursors and consequences of
brand love in the process of service co-creation in the hospitality sector by taking diners' …

Purpose This paper aims at examining the impact that COVID-19 pandemic and its related
work implications have on the relationship between lean implementation and service …

Extant studies in collaborative consumption have theorized service quality as the distinctive
perception of customers. Improved service quality can enable customers to positively …

Purpose This study aims to investigate the relationship between brand love and brand
addiction and their effects on consumers' negative behaviors with respect to excessive …

Tourist value cocreation behavior (TVCB) plays a crucial role in tourist–tour leader
interactions. However, few scholars have explored the consequences of TVCB. The purpose …

Existing research increasingly examines the effects of tour guide humor on tourist
responses, but fails to address those on tourist citizenship behavior (TCB). Accordingly, this …

Drawing on the theory of engagement, the present study aims to examine the outcomes of
the co-creation experience in a realistic co-creation setting, a hotpot restaurant. To this end …