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Autor	Zygmunt Waśkowski
Tytuł	DETERMINANTS OF THE CO-CREATION OF CONSUMER VALUE ON THE SPORTS EVENT MARKET
Title	Determinanty współtworzenia wartości dla nabywców na rynku wydarzeń sportowych
Słowa kluczowe	consumer value, co-creation of value, sports events market
Key words	wartość dla nabywców, współtworzenie wartości, rynek wydarzeń sportowych.
Abstrakt	Although the concept of the co-creation of consumer value has been subject to numerous research projects and scientific debates, it still arouses controversy. Its possible applications are still discussed and its various aspects require more in-depth analyses. This article is conceptual in nature and presents the determinants of the co-creation of value on the sports event market. It also addresses its opportunities and limitations. The conducted analysis allowed for a conclusion that the creation of value for sports events is cooperative in nature, with three main groups of entities involved.
Abstract	Koncepcja współtworzenia wartości dla nabywców mimo, że jest przedmiotem licznych badań i dyskusji naukowych nadal wzbudza wiele kontrowersji. Brakuje jednomyślności w zakresie możliwości jej stosowania, wiele zagadnień wymaga dalszych, pogłębionych badań. Prezentowany artykuł ma charakter koncepcyjny, przedstawiono w nim uwarunkowania współtworzenia wartości na rynku wydarzeń sportowych oraz wskazano na związane z tym możliwości i ograniczenia. W wyniku przeprowadzonych analiz ustalono, że tworzenie wartości wydarzeń sportowych ma charakter kooperatywny, a w proces ten są zaangażowane trzy główne grupy podmiotów.
Cytowanie	Waśkowski Z. (2020) DETERMINANTS OF THE CO-CREATION OF CONSUMER VALUE ON THE SPORTS EVENT MARKET.Zeszyty Naukowe SGGW, Polityki Europejskie, Finanse i Marketing [t.], nr 23(72): 247-255
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Pełny tekst	PEFIM_2020_n72_s247.pdf

Autor	Mariusz Maciejczak, Kiryll Zahkarov
Tytuł	DELIVERING CONSUMER VALUES BY CONSUMER FOOD COOPERATIVES – A CASE OF TWO TYPES OF COOPS FROM POLAND
Title
Słowa kluczowe	consumer food cooperative, utilitarian values, hedonic values, environmental values, participatory cooperative, supermarket cooperative, Poland
Key words
Abstrakt	Consumer choice of a particular type of retail outlet greatly depends on the consumer values that the outlet provides. The aim of this research was to address specific consumer values created by consumer food cooperatives in general, and in addition to examine the difference in the consumer values provided by two major types of such coops in Poland. It is argued that consumer food cooperatives provide customers with unique blend of values, different from those of consumer cooperatives in general due to their close bond with agriculture and environment. Such coops could deliver their customers not only economic or hedonic values but also an additional environmental ones. The environmental values are prevailing in participatory type of coop, while the supermarket type can deliver better the economic values.
Abstract
Cytowanie	Maciejczak M., Zahkarov K.
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Pełny tekst	ESARE_2018_n2_s180.pdf

Autor	Anna Szwajlik
Tytuł	Creating consumer values in the process of developing product innovation
Title
Słowa kluczowe
Key words	customer values, innovation development process, system products
Abstrakt
Abstract	The article examines the building of consumer values in the process of developing product innovations at various stages. Values are created in cooperation with the consumer in the process described. Customers may be included in two ways: first, it can be an interpretation of thoughts and a way of action being an expression of hidden needs that is the voice of the consumer, or, second, it can be through the concept of the lead user – which consists in consumers sharing their own suggestions and ideas during the development process. In both cases, including consumers in the innovation development process at its every stage increases the degree of acceptance of the finished product and the chance to satisfy the buyer, which in turn creates value for both the customer and the company.
Cytowanie	Szwajlik A.
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Pełny tekst	AMME_2016_n2_s121.pdf