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

Author

Listed:
  • Fatim-Zohra Benmoussa
  • Karim Errajaa
  • Laurent Maubisson

    (Institut d'Administration des Entreprises (IAE) - Tours, VALLOREM - Val de Loire Recherche en Management - UO - Université d'Orléans - UT - Université de Tours)

  • Boris Maynadier

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).

Suggested Citation

  • Fatim-Zohra Benmoussa & Karim Errajaa & Laurent Maubisson & Boris Maynadier, 2015. "Les mécanismes de la co-production d’une expérience : une approche par la dimension sensible," Post-Print hal-01559759, HAL.
    • Handle: RePEc:hal:journl:hal-01559759
    as

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