Les mécanismes de la co-production d’une expérience: une approche par la dimension sensible

Fatim-Zohra Benmoussa, Karim Errajaa, Laurent Maubisson () and Boris Maynadier
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Laurent Maubisson: Institut d'Administration des Entreprises (IAE) - Tours, VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours

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Abstract: The research explores the sensitive dimension of consumption experience. It allows to study the mechanisms of co-production experience. The case studied is the coffee consumption (generic consumption experience) and the Nespresso brand (brand experience). The conceptualization of the meaning of sensitive consumer experience is suggested through three dimensions of the subjectivity (sensation, sensibility, sense) and three dimensions of co-production (co-presence, co-existence, co-figuration).

Keywords: co-production; expérience de marque; expérience de consommation (search for similar items in EconPapers)
Date: 2015
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Published in Revue management & avenir, 2015, 77 (3), pp.71-91

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01559759

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