Tag Archives: co-creation

xxx N. Nik Bakhsh and I. Riivits-Arkonsuo
Joint Business-to-Business recovery management: the moderating role of locus of failure
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Joint Business-to-Business recovery management: the moderating role of locus of failure

N. Nik Bakhsh¹* and I. Riivits-Arkonsuo²

¹Tallinn University of Technology, School of Business and Governance, Department of Business Administration, Akadeemia Tee 3, EE19086 Tallinn, Estonia
²Tallinn University of Technology, School of Business and Governance, Department of Business Administration, Akadeemia Tee 3, EE19086 Tallinn, Estonia
*Correspondence: Naghmeh.nikbakhsh@yahoo.com

Abstract:

Agricultural machinery manufacturers and services providers increasingly experience failure in core products and service deliveries. Despite the importance of recovery management in context, scant research exists on studying recovery management, collaborative recovery activities, and the impact of joint recovery management on post-recovery relationship quality. More pressing is the lack of research on the impact of relationship quality on the customer’s intention of future co-recovery activities. Using an experimental design with data from 30 agronomy machinery and equipment manufacturers and service providers in Iran, we investigate how customers’ perception of relationship quality is influenced by the interplay of locus of failure and supplier recovery tactics (non-co-creation of recovery vs co-creation of recovery). The results reveal the locus of failure, interacts with the supplier recovery tactics to impact the customers’ perceptions of relationship quality. Finally, all three dimensions of relationship quality (satisfaction, trust, and commitment) positively impact the customers’ intention for future co-recovery activities.

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xxx M.V. Radchenko, V.I. Trotsenko, Z.I. Hlupak, E.A. Zakharchenko, O.M. Osmachko, V.V. Moisiienko, V.Z. Panchуshуn and S.V. Stotska
Influence of mineral fertilizers on yielding capacity and quality of soft spring wheat grain
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Influence of mineral fertilizers on yielding capacity and quality of soft spring wheat grain

M.V. Radchenko¹*, V.I. Trotsenko¹, Z.I. Hlupak¹, E.A. Zakharchenko², O.M. Osmachko³, V.V. Moisiienko⁴, V.Z. Panchуshуn⁴ and S.V. Stotska⁴

¹1Sumy National Agrarian University, Faculty of Agrotechnology and Nature Management, Plant Growing Department, 160 G. Kondratieva street, UA40021 Sumy, Ukraine
²Sumy National Agrarian University, Faculty of Agrotechnology and Nature Management, Department of Arable farming, soil science and agrochemistry, 160 G. Kondratieva street, UA40021 Sumy, Ukraine
³Sumy National Agrarian University, Faculty of Agrotechnology and Nature Management, Department of Plant Protection named after Associate Professor Mishnev A.K., 160 G. Kondratieva street, UA40021 Sumy, Ukraine
⁴Polissia National University, Agronomy Faculty, Plant Growing Department, 7 Staryi Buljvar street, UA10008 Zhytomyr, Ukraine
*Correspondence: radchenkonikolay@ukr.net

Abstract:

The aim of the study is optimization of nutrition system for soft spring wheat plants through the use of mineral fertilizers in order to obtain high quality grain with simultaneous yield increase. Different doses of mineral fertilizers were tested in the study. The object of study was a variety of soft spring wheat ‘Uliublena’. The structure of the crop was determined by the method of selecting sheaf samples from each accounting area. The leaf surface area was determined by calculation method. According to the results of research, yield capacity of soft spring wheat on average ranged from 2.43 to 4.51 t ha-1. The highest index of gluten amount was obtained in the variant with fertilizers dose N64P64K64 – 28.19%, which is higher than in the variants with fertilizer doses N16P16K16 and N32P32K32 by 6.11 and 0.15%. The highest increase in the yield of soft spring wheat grain (2.08 t ha-1) was obtained with application of N64P64K64, slightly lower yield increase was obtained with application of N32P32K32 – 1.64 t ha-1, and N16P16K16 – 0.99 t ha-1 comparing with the control. With fertilizer dose of N64P64K64 soft spring wheat provided the maximum yield – 4.51 t ha-1, gluten content – 28.19% and protein content – 14.21%.

 

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91–108 J. Kukk and A. Leppiman
The construct of value in knowledge-intensive business service from customer’s perspective. An example of a long-term training activity
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The construct of value in knowledge-intensive business service from customer’s perspective. An example of a long-term training activity

J. Kukk* and A. Leppiman

Tallinn University of Technology, School of Economics and Business Administration,
Department of Business Administration, Chair of Marketing, Akadeemia tee 3,
EE 12618 Tallinn, Estonia
*Correspondence: janakukk@gmail.com

Abstract:

Value is considered to be the driver, as well as the main purpose, of relationships between customers and service providers. Despite the topicality of the subject, service marketing literature provides little information about the process of value creation. The question of how is value formed is topical for a broad scope of services, from healthcare to beauty services, but it is especially relevant for knowledge-intensive business services (KIBS). KIBS are complex offerings that aim to solve customer’s problem by applying competence of service provider (for example consultancies and training services). It happens quite often that those types of services fail to meet the expectations of the customer regarding service value. This mismatch between service value and price charged might come from a broad variety of reasons. This ambiguity of value creation process leads to the research question of the current article: how do clients identify, what the service is actually worth? The current article presents the results of longitudinal qualitative research on service value formation from the customer’s perspective. It aims to provide insights both for researchers as well as practitioners on elements of service, based on which client forms the perception of the value of KIBS and also illustrated the dynamics.

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