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http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5022
Title: | Investigating the Effect of Customer Experience, Perceived Value, and Customer Satisfaction on Environment-Friendly Behavior |
Authors: | Kement, Uzeyir Gucer, Evren Cavusoglu, Sinan Demirag, Bulent Ordu Üniversitesi 0000-0002-3190-9079 0000-0001-9365-8677 |
Keywords: | camping, customer experience, customer satisfaction, environmental behavior, perceived value MULTIPLE-ITEM SCALE, GREEN HOTEL, PERCEPTIONS |
Issue Date: | 2021 |
Publisher: | UNIV PASUNDAN-BANDUNG |
Citation: | Kement, Ü., Güçer, E., Çavusoglu, S., Demirag, B. (2021). Investigating the Effect of Customer Experience, Perceived Value, and Customer Satisfaction on Environment-Friendly Behavior. Indones. J. Sustain. Account. Manag., 5(2), 175-186. https://doi.org/10.28992/ijsam.v5i2.210 |
Abstract: | In line with the model proposed within the scope of the research, this study seeks to achieve the following goals: 1) to examine the effect of experience on perceived value, 2) to determine the effect of the sub-dimensions of perceived value on customer satisfaction, and 3) to determine the effect of customer satisfaction on environment friendly behavior. The study was conducted on individuals who participated in the camping activities in the Black Sea region of Turkey. The results show that feel, relate, and act experiences have positive effects on functional value, while sense, feel, and act experiences have positive effects on social value. Additionally, sense, feel, relate, and act experiences show positive effects on emotional value, while sense, feel, and act experiences have positive effects on epistemic and conditional values. On the other hand, the think experience, located in the experience dimensions, does not affect any sub-dimension of perceived value. In conclusion, the sub-dimensions of the perceived value affect customer satisfaction, and customer satisfaction positively affects environmentally friendly behavior. |
Description: | WoS Categories: Business, Finance; Management Web of Science Index: Emerging Sources Citation Index (ESCI) Research Areas: Business & Economics |
URI: | http://dx.doi.org/10.28992/ijsam.v5i2.210 https://www.webofscience.com/wos/woscc/full-record/WOS:001000717200001 http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5022 |
ISSN: | 2597-6214 2597-6222 |
Appears in Collections: | Gastronomi ve Mutfak Sanatları |
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