2,168
Views
3
CrossRef citations to date
0
Altmetric
Articles

‘Green’ practices and value co-creation: does guest culture make a difference?

, , &
Article: 2106274 | Received 13 Dec 2021, Accepted 21 Jul 2022, Published online: 05 Aug 2022

References

  • Akaka, M. A., Schau, H. J., & Vargo, S. L. (2013). The co-creation of value-in-cultural-context. In J. W. Schouten, D. M. Martin, & R. Belk (eds.), Consumer culture theory (pp. 265–284). Emerald Group Publishing Limited.
  • Alexakis, C., Dowling, M., Pappas, V., Ramachandiran, M., & Skalvos, F. (2021). Do hotel financial factors influence satisfaction? Annals of Tourism Research, 90, 103128. https://doi.org/10.1016/j.annals.2020.103128
  • Assaker, G. (2020). The effects of hotel green business practices on consumers’ loyalty intentions: An expanded multidimensional service model in the upscale segment. International Journal of Contemporary Hospitality Management, 32(12), 3787–3807. https://doi.org/10.1108/IJCHM-05-2020-0461
  • Assaker, G., O’Connor, P., & El-Haddad, R. (2020). Examining an integrated model of green image, perceived quality, satisfaction, trust, and loyalty in upscale hotels. Journal of Hospitality Marketing & Management, 29(8), 934–955. https://doi.org/10.1080/19368623.2020.1751371
  • Assiouras, I., Skourtis, G., Giannopoulos, A., Buhalis, D., & Koniordos, M. (2019). Value co-creation and customer citizenship behaviour. Annals of Tourism Research, 78, 102742. https://doi.org/10.1016/j.annals.2019.102742
  • Balaji, M. S., Jiang, Y., & Jha, S. (2019). Green hotel adoption: A personal choice or social pressure? International Journal of Contemporary Hospitality Management, 31(8), 3287–3305. https://doi.org/10.1108/IJCHM-09-2018-0742
  • Berezan, O., Raab, C., Yoo, M., & Love, C. (2013). Sustainable hotel practices and nationality: The impact on guest satisfaction and guest intention to return. International Journal of Hospitality Management, 34(September), 227–233. https://doi.org/10.1016/j.ijhm.2013.03.010
  • Berry, L. L. (1995). Relationship marketing of services—Growing interest, emerging perspectives. Journal of the Academy of Marketing Science, 23(4), 236–245. https://doi.org/10.1177/009207039502300402
  • Binkhorst, E. (2008). Turismo de co-creación, valor añadido en escenarios turísticos. ARA: Journal of Tourism Research/Revista de Investigación Turística, 1(1), 40–51.
  • Bourdieu, P. (1977). Outline of a theory of practice. Cambridge University Press.
  • Busser, J. A., & Shulga, L. V. (2018). Co-created value: Multidimensional scale and nomological network. Tourism Management, 65(April), 69–86. https://doi.org/10.1016/j.tourman.2017.09.014
  • Chen, Y. S. (2010). The drivers of green brand equity: Green brand image, green satisfaction, and green trust. Journal of Business Ethics, 93(2), 307–319. https://doi.org/10.1007/s10551-009-0223-9
  • Cheng, Y. H., Chang, K. C., Cheng, Y. S., & Hsiao, C. J. (2022). How green marketing influences customers’ green behavioral intentions in the context of hot-spring hotels. Journal of Tourism and Services, 24(13), 190–208.
  • CITUR (Centro de Información Turística de Colombia). (2019). Estadísticas Nacionales. http://www.citur.gov.co/estadisticas
  • Correia Loureiro, S. M., Guerreiro, J., & Han, H. (2021). Past, present, and future of pro-environmental behavior in tourism and hospitality: A text-mining approach. Journal of Sustainable Tourism, 30(1), 258–278.
  • Dolnicar, S., Knezevic Cvelbar, L., & Grün, B. (2017). Do pro-environmental appeals trigger pro-environmental behavior in hotel guests? Journal of Travel Research, 56(8), 988–997. https://doi.org/10.1177/0047287516678089
  • Fan, D. X., Hsu, C. H., & Lin, B. (2020). Tourists’ experiential value co-creation through online social contacts: Customer-dominant logic perspective. Journal of Business Research, 108(1), 163–173. https://doi.org/10.1016/j.jbusres.2019.11.008
  • Fledderus, J. (2015). Building trust through public service co-production. International Journal of Public Sector Management, 28(7), 550–565. https://doi.org/10.1108/IJPSM-06-2015-0118
  • Font, X., & McCabe, S. (2017). Sustainability and marketing in tourism: Its contexts, paradoxes, approaches, challenges and potential. Journal of Sustainable Tourism, 25(7), 869–883. https://doi.org/10.1080/09669582.2017.1301721
  • Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.1177/002224378101800104
  • Fu, X., & Lehto, X. (2018). Vacation co-creation: The case of Chinese family travellers. International Journal of Contemporary Hospitality Management, 30(2), 980–1000. https://doi.org/10.1108/IJCHM-09-2016-0533
  • Gallarza-Granizo, M. G., Ruiz-Molina, M. E., & Schlosser, C. (2020). Customer value in Quick-Service restaurants: A cross-cultural study. International Journal of Hospitality Management, 85(February), 102351. https://doi.org/10.1016/j.ijhm.2019.102351
  • González-Mansilla, Ó., Berenguer-Contri, G., & Serra-Cantallops, A. (2019). The impact of value co-creation on hotel brand equity and customer satisfaction. Tourism Management, 75, 51–65. https://doi.org/10.1016/j.tourman.2019.04.024
  • González-Rodríguez, M. R., Díaz-Fernández, M. C., & Font, X. (2020). Factors influencing willingness of customers of environmentally friendly hotels to pay a price premium. International Journal of Contemporary Hospitality Management, 32(1), 60–80. https://doi.org/10.1108/IJCHM-02-2019-0147
  • Grott, E. M., Cambra-Fierro, J., Perez, L., & Yani-de-Soriano, M. (2019). How cross-culture affects the outcomes of co-creation. European Business Review, 31(4), 544–566. https://doi.org/10.1108/EBR-01-2018-0022
  • Han, H., & Ryu, K. (2012). The theory of repurchase decision-making (TRD): Identifying the critical factors in the post-purchase decision-making process. International Journal of Hospitality Management, 31(3), 786–797. https://doi.org/10.1016/j.ijhm.2011.09.015
  • Han, H., & Yoon, H. J. (2015). Hotel customers’ environmentally responsible behavioral intention: Impact of key constructs on decision in green consumerism. International Journal of Hospitality Management, 45(February), 22–33. https://doi.org/10.1016/j.ijhm.2014.11.004
  • Henseler, J. (2017). Bridging design and behavioral research with variance-based structural equation modelling. Journal of Advertising, 46(1), 178–192. https://doi.org/10.1080/00913367.2017.1281780
  • Henseler, J., Ringle, C. M., & Sarstedt, M. (2015). A new criterion for assessing discriminant validity in variance-based structural equation modelling. Journal of the Academy of Marketing Science, 43(1), 115–135. https://doi.org/10.1007/s11747-014-0403-8
  • Henseler, J., Ringle, C. M., & Sarstedt, M. (2016). Testing measurement invariance of composites using partial least squares. International Marketing Review, 33(3), 405–431. https://doi.org/10.1108/IMR-09-2014-0304
  • Hofstede Insights. (2020). Country comparison. https://www.hofstede-insights.com/country-comparison/
  • Huang, S. S., & Crotts, J. (2019). Relationships between Hofstede's cultural dimensions and tourist satisfaction: A cross-country cross-sample examination. Tourism Management, 72, 232–241. https://doi.org/10.1016/j.tourman.2018.12.001
  • Jarvis, C. B., MacKenzie, S. B., & Podsakoff, P. M. (2003). A critical review of construct indicators and measurement model misspecification in marketing and consumer research. Journal of Consumer Research, 30(2), 199–218. https://doi.org/10.1086/376806
  • Jin, N., Line, N. D., & Merkebu, J. (2016). The impact of brand prestige on trust, perceived risk, satisfaction, and loyalty in upscale restaurants. Journal of Hospitality Marketing & Management, 25(5), 523–546. https://doi.org/10.1080/19368623.2015.1063469
  • Jin, B., Park, J. Y., & Kim, J. (2008). Cross‐cultural examination of the relationships among firm reputation, e‐satisfaction, e‐trust, and e‐loyalty. International Marketing Review, 25(3), 324–337. https://doi.org/10.1108/02651330810877243
  • Jones, P., Hillier, D., & Comfort, D. (2016). Sustainability in the hospitality industry. International Journal of Contemporary Hospitality Management, 28(1), 36–67. https://doi.org/10.1108/IJCHM-11-2014-0572
  • Kasimu, A. B., Zaiton, S., & Hassan, H. (2012). Hotels involvement in sustainable tourism practices in Klang Valley. Malaysia. International Journal of Economics and Management, 6(1), 21–34.
  • Kim, D. J., Ferrin, D. L., & Rao, H. R. (2008). A trust-based consumer decision-making model in electronic commerce: The role of trust, perceived risk, and their antecedents. Decision Support Systems, 44(2), 544–564.
  • Kularatne, T., Wilson, C., Månsson, J., Hoang, V., & Lee, B. (2019). Do environmentally sustainable practices make hotels more efficient? A study of major hotels in Sri Lanka. Tourism Management, 71, 213–225. https://doi.org/10.1016/j.tourman.2018.09.009
  • Lahap, J., Ramli, N. S., Radzi, S. M., Said, N. M., & Zain, R. A. (2016). Brand image towards customer’s satisfaction: A focus on the Malaysian hotel sector. Procedia-Social and Behavioral Sciences, 224, 149–157.
  • Lee, G., & Lee, C. K. (2009). Cross-cultural comparison of the image of Guam perceived by Korean and Japanese leisure travelers: Importance–performance analysis. Tourism Management, 30(6), 922–931. https://doi.org/10.1016/j.tourman.2008.11.013
  • Li, M. (2014). Cross-cultural tourist research: A meta-analysis. Journal of Hospitality & Tourism Research, 38(1), 40–77. https://doi.org/10.1177/1096348012442542
  • Li, M., & Hsu, C. H. (2018). Customer participation in services and employee innovative behaviour. International Journal of Contemporary Hospitality Management, 30(4), 2112–2131. https://doi.org/10.1108/IJCHM-08-2016-0465
  • Lorenzo-Romero, C., Alarcón-del-Amo, M. D. C., & Crespo-Jareño, J. A. (2019). Cross-cultural analysis of the ecological behavior of Chilean and Spanish ecotourists: A structural model. Ecology and Society, 24(4), 38. https://doi.org/10.5751/ES-11343-240438
  • Martínez García de Leaniz, P., Herrero Crespo, A., & Gómez López, R. (2018). Customer responses to environmentally certified hotels: The moderating effect of environmental consciousness on the formation of behavioral intentions. Journal of Sustainable Tourism, 26(7), 1160–1177. https://doi.org/10.1080/09669582.2017.1349775
  • Martínez, P. (2015). Customer loyalty: Exploring its antecedents from a green marketing perspective. International Journal of Contemporary Hospitality Management, 27(5), 896–917. https://doi.org/10.1108/IJCHM-03-2014-0115
  • Mattila, A. S. (2019). A commentary on cross-cultural research in hospitality & tourism inquiry (invited paper for 'luminaries' special issue of International Journal of Hospitality Management). International Journal of Hospitality Management, 76(Part B), 10–12. https://doi.org/10.1016/j.ijhm.2018.06.007
  • Moise, M., Gil, I., & Ruiz, M. (2018). Effects of green practices on guest satisfaction and loyalty. European Journal of Tourism Research, 20, 92–104. https://doi.org/10.54055/ejtr.v20i.342
  • Moise, M. S., Gil-Saura, I., & Ruiz-Molina, M. E. (2021). “Green” practices as antecedents of functional value, guest satisfaction and loyalty. Journal of Hospitality and Tourism Insights, 4(5), 722–738. https://doi.org/10.1108/JHTI-07-2020-0130
  • Moliner-Velázquez, B. M., & Berenguer-Contrí, G. B. (2011). El efecto de la satisfacción del cliente en la lealtad: Aplicación en establecimientos minoristas. Cuadernos de Administración, 24(42), 101–124.
  • Morgan, R. M., & Hunt, S. D. (1994). The commitment-trust theory of relationship marketing. Journal of Marketing, 58(3), 20–38. https://doi.org/10.1177/002224299405800302
  • Nunnally, J. C., & Bernstein, I. H. (1994). Psychometric theory (3rd ed). McGraw Hill.
  • Palacios-Florencio, B., Castellanos-Verdugo, M., & Rosa-Diaz, I. M. (2016). Effect of Environmental Activities within the frame of Corporate Responsibility in hotel establishments. Environmental Engineering & Management Journal (EEMJ), 15(7), 1455–1464.
  • Palacios-Florencio, B., García del Junco, J., Castellanos-Verdugo, M., & Rosa-Díaz, I. M. (2018). Trust as mediator of corporate social responsibility, image and loyalty in the hotel sector. Journal of Sustainable Tourism, 26(7), 1273–1289. https://doi.org/10.1080/09669582.2018.1447944
  • Ponnapureddy, S., Priskin, J., Ohnmacht, T., Vinzenz, F., & Wirth, W. (2017). The influence of trust perceptions on German tourists’ intention to book a sustainable hotel: A new approach to analysing marketing information. Journal of Sustainable Tourism, 25(7), 970–988. https://doi.org/10.1080/09669582.2016.1270953
  • Prebensen, N. K., & Xie, J. (2017). Efficacy of co-creation and mastering on perceived value and satisfaction in tourists' consumption. Tourism Management, 60, 166–176. https://doi.org/10.1016/j.tourman.2016.12.001
  • Rahman, I., Reynolds, D., & Svaren, S. (2012). How “green” are North American hotels? An exploration of low-cost adoption practices. International Journal of Hospitality Management, 31(3), 720–727.
  • Ranjan, K. R., & Read, S. (2019). Bringing the individual into the co-creation of value. Journal of Services Marketing, 33(7), 904–920.
  • Roy, S. K., Balaji, M. S., Soutar, G., & Jiang, Y. (2020). The antecedents and consequences of value co-creation behaviors in a hotel setting: A two-country study. Cornell Hospitality Quarterly, 61(3), 353–368. https://doi.org/10.1177/1938965519890572
  • Ruiz-Estrada, M. A., Koutronas, E., & Lee, M. (2021). Stagpression: The economic and financial impact of Covid-19 Pandemic. Contemporary Economics, 15(1), 19–33. https://doi.org/10.5709/ce.1897-9254.433
  • Ryu, K., Han, H., & Kim, T. H. (2008). The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27(3), 459–469. https://doi.org/10.1016/j.ijhm.2007.11.001
  • Scholz, P., Červová, L., Janeček, P., & Linderová, I. (2022). Green management implementation: A Case of the Bulgarian hotel market. E + M Ekonomie a Management, 25(1), 177–197. https://doi.org/10.15240/tul/001/2022-1-011
  • Singhal, S., Deepak, A., & Marwaha, V. (2018). Green initiatives practices in Indian hotels. IOSR Journal of Business and Management (IOSR-JBM), 20(8), 10–13.
  • Sugathan, P., & Ranjan, K. R. (2019). Co-creating the tourism experience. Journal of Business Research, 100, 207–217. https://doi.org/10.1016/j.jbusres.2019.03.032
  • Torres, E. N., Fu, X., & Lehto, X. (2014). Examining key drivers of customer delight in a hotel experience: A cross-cultural perspective. International Journal of Hospitality Management, 36, 255–262. https://doi.org/10.1016/j.ijhm.2013.09.007
  • UNWTO. (2019). Panorama del turismo internacional. https://doi.org/10.18111/9789284421237
  • Wang, J., Wang, S., Xue, H., Wang, Y., & Li, J. (2018). Green image and consumers’ word-of-mouth intention in the green hotel industry: The moderating effect of Millennials. Journal of Cleaner Production, 181, 426–436. https://doi.org/10.1016/j.jclepro.2018.01.250
  • Worsfold, K., Fisher, R., McPhail, R., Francis, M., & Thomas, A. (2016). Satisfaction, value and intention to return in hotels. International Journal of Contemporary Hospitality Management, 28(11), 2570–2588. https://doi.org/10.1108/IJCHM-04-2015-0195
  • Wu, H. C., Ai, C. H., & Cheng, C. C. (2016). Synthesizing the effects of green experiential quality, green equity, green image and green experiential satisfaction on green switching intention. International Journal of Contemporary Hospitality Management, 28(9), 2080–2107. https://doi.org/10.1108/IJCHM-03-2015-0163
  • Wu, H. C., & Cheng, C. C. (2020). Relationships between experiential risk, experiential benefits, experiential evaluation, experiential co-creation, experiential relationship quality, and future experiential intentions to travel with pets. Journal of Vacation Marketing, 26(1), 108–129. https://doi.org/10.1177/1356766719867371
  • Yi, Y., & Gong, T. (2013). Customer value co-creation behavior: Scale development and validation. Journal of Business Research, 66(9), 1279–1284.
  • Yi, S., Li, X., & Jai, T. M. (2018). Hotel guests’ perception of best green practices: A content analysis of online reviews. Tourism and Hospitality Research, 18(2), 191–202. https://doi.org/10.1177/1467358416637251
  • Zhang, H., Lu, Y., Wang, B., & Wu, S. (2015). The impacts of technological environments and co-creation experiences on customer participation. Information & Management, 52(4), 468–482. https://doi.org/10.1016/j.im.2015.01.008