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

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).
Document type :
Journal articles
Complete list of metadatas

https://hal-univ-tours.archives-ouvertes.fr/hal-01559759
Contributor : Laurent Maubisson <>
Submitted on : Monday, July 10, 2017 - 10:06:48 PM
Last modification on : Wednesday, July 11, 2018 - 4:06:10 PM

Identifiers

  • HAL Id : hal-01559759, version 1

Collections

Citation

Fatim-Zohra Benmoussa, Karim Errajaa, Laurent Maubisson, Boris Maynadier. Les mécanismes de la co-production d’une expérience : une approche par la dimension sensible. Management & Avenir, INSEEC/Management Prospective Ed. 2015, 77 (3), pp.71-91. ⟨hal-01559759⟩

Share

Metrics

Record views

111