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Given the growing importance of the relationship between customer value co-creation and customer satisfaction, it is essential to assess the implications of this connection from both a managerial and an academic perspective. The literature on this link has grown enormously in recent years. However, there lacks an integrative framework to improve its understanding. Based on the use of bibliometric techniques, the purpose of this article is threefold: firstly, to shed light on the relationship's knowledge structure by identifying the main clusters of topics; secondly, to propose an integrative conceptual framework and finally, to identify future avenues of research.

The authors analyze a database of 133 recent documents dealing with this pairing to address this gap. A bibliometric coupling methodology was used. Additionally, an in-depth analysis of centrality, density and citations for the different clusters identified in the last years was performed. The authors characterize each group in the knowledge map of the relationship.

This bibliometric analysis identified seven thematic clusters. Three of these, with a more transversal nature, have fostered the growth of this literature. The subsequent clusters used theoretical frameworks present in the first three clusters, adapting them to the specific circumstances analyzed, following different patterns of evolution. The authors present the behavior of the citations in each cluster over recent years, analyzing their intellectual base, trends and development potential.

Derived from their findings, an integrative conceptual framework for explaining the knowledge structure of research in value co-creation and the customer satisfaction literature is proposed. The authors identify main topics by clusters and then detect research gaps and propose new research avenues for the future.

The restaurants in Peru enjoy today a high level of international recognition, and the gastronomy of the country is recognised as one of the best in the world. For this reason, aspiring to excellence should be one of the priorities in the industry, which should mean, among other things, enhancing those aspects related to food with the greatest impact on the maximum level of customer satisfaction. However, to the authors knowledge, this research line has not been addressed before in the context of Peruvian restaurant, so that this research focuses on assessing the influence of food – through the concept of food values –, on the probability of reaching the maximum level of satisfaction both with the food consumption experience and with the foods consumed in restaurants in Peru. This research also takes into account differences according to the geographical origin of the customers.

An in-person survey of customers was conducted at the exit of different flagship restaurants with a high level of recognition and tourist orientation in the department of Ayacucho (Peru) between September and November 2022. Five restaurants acknowledged as tourist restaurants were selected for this study, of which, one has been officially granted the status of Tourist Restaurant and One Fork, in accordance with the Peruvian legal regulations. A total of 468 valid questionnaires were collected. The database was analysed using descriptive statistics, principal component factor analysis for food values, and binary logistic regressions.

The following food values factors emerged from the factorial analysis: “Image and Accessibility (IAA)”, “Ethics and Sustainability (EAS)” and “Natural Food-Safe (NFS)”. For the overall sample, IAA is more influential in the probability of obtaining the maximum level of both satisfactions (i.e. satisfaction with the food consumption experience and with the foods consumed in restaurants in Peru). In second place, EAS, as well as NFS (the latter one with a significance level of 90%), also affect, in this order, the probability of obtaining the highest level of satisfaction, but only with the foods consumed. When the geographical origin of the customer is considered (regional, national, international), interesting findings appear. For national customers, IAA is the factor with the greatest impact on the probability of achieving the maximum level of the endogenous satisfaction variables considered, followed by EAS, whilst for regional customers, only EAS is found to be influential in the probability of obtaining the maximum level of both types of satisfaction. For international customers, no factor is found to exert a significant influence.

This is the first study to assess the influence of food values on the maximum level of satisfaction among restaurant customers in Peru with both the food consumption experience and the foods consumed. Thus, this research represents a notable contribution to this research line, especially considering the great international reputation of Peruvian cuisine.

The importance of food values for the post–purchase process has not been widely studied. Most previous research in this line has focused on examining either the attributes of specific food categories, without taking the corresponding values into account, or food-purchasing attitudes and behaviour. To address this gap in the research, this paper delves deeper into the influence of food values on post–purchase variables.

Specifically, it analyses the influence of food values on satisfaction (both with the purchase and with the establishment), switching costs and loyalty. To this end, a sample of 708 consumers, collected through online questionnaires in Spain, is analysed using various descriptive statistics and causal models.

The findings confirm the influence of food values on satisfaction and that satisfaction positively influences loyalty. Switching costs were not found to moderate the relationship between satisfaction and loyalty.

The survey had to be completed online, and, thus, respondents needed to have an e-mail address. This influenced the respondents' profile, since many consumers over the age of 54 do not have e-mail, do not use it, or are more reluctant to complete online surveys.

Purchase satisfaction was not found to affect switching costs, which reinforces the idea that loyalty can sometimes be spurious. It would thus be an indicator that, as long as consumers have no other option, they will continue to shop at the establishment. In contrast, establishment satisfaction did generate switching costs. This finding could be due to aspects such as convenience, the development and maintenance of relationships with the employees, knowledge of where products are located in the store, etc. Customers may be dissatisfied with their purchase, yet still satisfied with an establishment, which could entail very high switching costs for them and, therefore, cause them to remain loyal (albeit spuriously) to the establishment.

This research contributes to the literature in this field by examining the influence of food values on key post-purchase variables.

This study seeks to provide a greater understanding of the variables that influence travellers’ intention to participate in social media, paying special attention to (1) the direct impact of perceived usefulness (PU) of social media and (2) the moderating impact of tourists’ altruism and self-interest.

The proposed conceptual model was empirically tested using an online questionnaire distributed to a sample of 394 tourists visiting a World Heritage city.

The findings show that perceived social media usefulness has a significant effect on users’ intention to share experiences. Additionally, self-interest appears to moderate the relationship between perceived social media usefulness and users’ sharing intention, but the results do not support the moderating effect of altruism.

Despite scholars’ growing interest in social networks as sources of tourist information, little is known about the aspects that encourage users’ participation in these platforms. This paper offers key contributions to the relevant literature in this field and offers compelling recommendations for tour operators' management of social networks.

本研究擬讓我們更清楚了解驅使旅行人士參與社交媒體上的交流活動的變數;為求達至這研究目的，研究人員特別對以下兩方面加以注意和研究：(一) 、旅行人士對社交媒體的感知效用所帶來的直接影響;(二) 、旅行人士的利他主義，以及其對個人利益的考慮所帶來的緩和影響。

研究人員對其提出之概念模型進行實證測試，方法乃透過收集一個包含394名曾參觀世界遺產城市的旅行人士的樣本所回應的網上問卷數據，並進行數據分析。

研究結果顯示，旅行人士若覺得社交媒體是有用的話，則他們會更願意在那裡分享旅行經歷;而且，他們對自己個人利益的考慮，似會緩和他們對社交媒體的感知效用與其分享經歷的願意程度之間的關係;唯研究結果沒有證實利他主義會帶來緩和的影響。

雖然學者對社交網絡作為提供資訊的來源感到興趣，而且這興趣不斷增加，但我們對促進旅行人士參與社交網絡平台活動之因素的了解仍然淺薄，就此而言，本研究於有關的文獻提供了重要的貢獻;研究亦為旅遊經營者就應如何管理社交網絡提供了具說服力的建議。

Given food industry manufacturers and retailers' growing economic interest in sub-Saharan Africa (SSA), this research aims to contribute to the understanding of consumer food decisions in this specific geographical area. Thus, the intention is to analyze whether there are significant differences in the appreciation of food values according to certain key demographics of consumers (related to the individual and the context) in one of the largest SSA economies: Nigeria.

The review of the relevant literature enabled us to propose a series of hypotheses regarding potential significant differences in the appreciation of a series of food values (in particular, price, safety, environmental impact, nutrition and weight and measures) according to variables related to the individual and the economic and social context. In order to test the hypotheses, a structured questionnaire was personally administered to 500 Lagos residents between June and July 2020. The questionnaire contained, as well as diverse questions related to the appreciation of food values selected for this study, a group of questions about the consumers' sociodemographic characteristics – at both the individual and context level. The database was analyzed using descriptive statistics and Kruskal–Wallis tests.

The results show that nutrition and weight and measurement values are the most and least appreciated food values, respectively. However, these values differ across segments determined by the chosen sociodemographic variables.

The results of this study are preliminary and not a complete representation of the Lagos State population, and, consequently, of the Nigerian population. Additional studies in the same and other countries in SSA are needed to confirm the authors’ findings. The results, however, provide an insight into what the most likely outcomes are. A field survey was used as respondents tend not to answer online surveys spontaneously.

Food manufacturers and retailers should encourage consumer-operator feedback mechanisms to improve product characteristics and development. The variations found across each segment can be capitalized upon for advertising and branding food products.

Having selected a country in SSA for the study is an important contribution, given that few studies have focused on this geographical area.

The purpose of this paper is to understand consumers’ behaviour in fast-food restaurants in Spain. To this end, the authors conducted a survey that combined a classification of food values, as proposed in the relevant literature, with a related model that links personal values to behaviour.

A sample of 400 consumers was gathered from two different, leading fast-food chains operating in Spain. With these data, respondents were grouped through hierarchical cluster analysis and K-measures, and in accordance with Lusk and Briggeman’s (2009) food values and the food-related lifestyle model. The authors validated these clusters by means of ANOVA and discriminant analysis, which led to useful observations about inter-group differences in consumers’ habits, as well as their satisfaction, trust and loyalty.

The results indicate that consumers can be clustered into three groups based their food values assessments: the “mainly utilitarian” group, the “mainly hedonic” group and the “ethical values” group. These groups not only demonstrate diverse habits, but also differ on key variables such as satisfaction, trust and loyalty.

The authors offer several managerial recommendations for designing and developing segmentation strategies in the fast-food industry. Any such strategies should acknowledge that all consumer groups appear to value restaurants’ efforts to provide them with both hedonic and utilitarian benefits, although the extent varies across groups.

Among the relevant literature, this research is the only one that examines the existence of distinct consumer groups based on their food values assessments. In addition, this paper analyses inter-group differences in terms of both diverse consumptions habits (frequency of visits, expenditure, etc.) and key marketing variables (satisfaction, trust and loyalty).

Given the great tourist attractiveness of Spain at international level, tourism has become one of the main sources of income and employment, as well as a basic pillar of the Spanish economy. With these ideas in mind, this paper aims to study how the different promotion strategies implemented in the industry have influenced the evolution of tourism in Spain since the early 20th century.

The research is a general review, providing a historical examination of the diverse promotion strategies deployed in the tourism industry in Spain over the past decades. It focuses on the descriptive approach of these strategies and their implications throughout the 20th century and the beginning of the 21st century.

The findings reveal a shift in recent years from strategies focused on Marketing 1.0 to strategies that, apart from being centered on consumer values (therefore, Marketing 3.0), are beginning to rely to a greater extent on information and communication technologies (ICT) and sustainability, more in line with the more recent Marketing 4.0 and even Marketing 5.0.

This work has many implications for the management of public and private operators in the industry, including the need to incorporate the latest marketing trends – most notably the advances in ICT and sustainability.

The study offers an in-depth understanding of how marketing strategies have been used in the tourism sector in Spain from the end of the 19th century to the present day, which is highly original compared to previous studies.

This study aims at investigating how the level of brand–consumer interaction between luxury brands and consumers on social media may affect the perception of brands’ luxuriousness. In particular, this study is focused on the moderating role of consumers’ materialism.

This study adopted a quantitative approach. Data were collected with two online experiments. Study 1 was run to test whether a luxury brand’s product description was perceived as more luxurious when published on a social media platform versus the brand’s website, and if consumers’ materialism influences this effect. Study 2 explains the underlying psychological mechanism by underlining the mediating role of psychological distance.

The results show that branded luxury products are perceived as more luxurious when these are communicated on a social media platform (vs on the brand’s Web page), and consumers are high (vs low) in materialism, due to high psychological distance.

Previous literature has neglected the relationship between materialism and social media communication, as well as the potential differential effect that a high versus low level of brand–consumer interaction may have, for luxury brands, in the online context. This study fills this gap by investigating the role of a consumer-related characteristic (i.e. the level of materialism) that represents an important dimension in luxury consumption. Moreover, this study sheds light on the mediating role of psychological distance in the context of luxury brands’ online communication.