Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá
ilustraciones, gráficas, tablas
- Autores:
-
Saavedra Guantiva, Lina Paola
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/81102
- Palabra clave:
- 300 - Ciencias sociales
Food, natural
Value added
Food - marketing
Valor agregado
Alimentos naturales
Mercadeo de alimentos
Calidad percibida
Co-creación de valor
Orgánicos
Medición
Perceived quality
Co-creation of value
Organic
Measurement
- Rights
- openAccess
- License
- Atribución-NoComercial-CompartirIgual 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá |
| dc.title.translated.eng.fl_str_mv |
Measurement of the perceived quality of the service on the co-creation of value in organic products in Bogotá |
| title |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá |
| spellingShingle |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá 300 - Ciencias sociales Food, natural Value added Food - marketing Valor agregado Alimentos naturales Mercadeo de alimentos Calidad percibida Co-creación de valor Orgánicos Medición Perceived quality Co-creation of value Organic Measurement |
| title_short |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá |
| title_full |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá |
| title_fullStr |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá |
| title_full_unstemmed |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá |
| title_sort |
Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá |
| dc.creator.fl_str_mv |
Saavedra Guantiva, Lina Paola |
| dc.contributor.advisor.spa.fl_str_mv |
Duque Oliva, Edison Jair |
| dc.contributor.author.spa.fl_str_mv |
Saavedra Guantiva, Lina Paola |
| dc.contributor.researchgroup.spa.fl_str_mv |
Griego (Grupo Investigación en Gestión y Organizaciones) |
| dc.subject.ddc.spa.fl_str_mv |
300 - Ciencias sociales |
| topic |
300 - Ciencias sociales Food, natural Value added Food - marketing Valor agregado Alimentos naturales Mercadeo de alimentos Calidad percibida Co-creación de valor Orgánicos Medición Perceived quality Co-creation of value Organic Measurement |
| dc.subject.lem.eng.fl_str_mv |
Food, natural |
| dc.subject.lemb.eng.fl_str_mv |
Value added Food - marketing |
| dc.subject.lemb.spa.fl_str_mv |
Valor agregado Alimentos naturales Mercadeo de alimentos |
| dc.subject.proposal.spa.fl_str_mv |
Calidad percibida Co-creación de valor Orgánicos Medición |
| dc.subject.proposal.eng.fl_str_mv |
Perceived quality Co-creation of value Organic Measurement |
| description |
ilustraciones, gráficas, tablas |
| publishDate |
2021 |
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2021 |
| dc.date.accessioned.none.fl_str_mv |
2022-03-01T21:45:28Z |
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2022-03-01T21:45:28Z |
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Trabajo de grado - Maestría |
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info:eu-repo/semantics/masterThesis |
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https://repositorio.unal.edu.co/handle/unal/81102 |
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Universidad Nacional de Colombia |
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Repositorio Institucional Universidad Nacional de Colombia |
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https://repositorio.unal.edu.co/ |
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https://repositorio.unal.edu.co/handle/unal/81102 https://repositorio.unal.edu.co/ |
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Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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A. Parasuraman, Valarie A. Zeithaml, & L. L. B. (2013). A Conceptual Model of Service Quality and Its Implications for Future Research. American Marketing Associaton, 11. Alves, H., Fernandes, C., & Raposo, M. (2016). Value co-creation: Concept and contexts of application and study. Journal of Business Research, 69(5), 1626–1633. https://doi.org/10.1016/j.jbusres.2015.10.029 Bahru, J. (2009). Review on expectancy disconfirmation theory (EDT) in B2C E-Commerce. Journal of Research and Innovation in Information Systems, 1–13. Bandyopadhyay, N. (2016). Exploring service quality: a critical review of literature. International Journal of Indian Culture and Business Management, 13(3), 358. https://doi.org/10.1504/ijicbm.2016.078838 Barrutia, J. M., Paredes, M. R., & Echebarria, C. (2016). Value co-creation in e-commerce contexts: Does product type matter? European Journal of Marketing, 50(3–4), 442–463. https://doi.org/10.1108/EJM-10-2014-0603 Boadi, P. O., Liu, Y., Karikari, A. F., & Sai, A. A. (2020). Co-Creation and the Factors That Influence a Consumer’s Willingness to Co-Create Value. International Journal of E-Business Research, 16(2), 17–31. https://doi.org/10.4018/ijebr.2020040102 Brady, M. K., Cronin, J. J., & Brand, R. R. (2002). Performance-only measurement of service quality: A replication and extension. Journal of Business Research, 55(1), 17–31. https://doi.org/10.1016/S0148-2963(00)00171-5 Brock, C., & Barham, B. (2015). Amish Dedication to Farming and Adoption of Organic Dairy Systems. https://doi.org/10.1007/978-94-017-9190-8_12 By Mohd. Adil, D. O. F. M. A. G. A. M. A. (2013). SERVQUAL and SERVPERF A Review of Measures in Services.pdf (p. 12) Chandler, J., & Chen, S. (2015). Prosumer motivations in service experiences. Journal of Service Theory and Practice, 25(2), 220–239 Contento Sepulveda, M. S., Saenz Blanco, F., & Bautista Mendoza, J. M. (2020). Variables y parámetros del modelo Kano aplicado al turismo de salud. Dimensión Empresarial, 18(2). https://doi.org/10.15665/dem.v18i2.2292 Cossío Silva, F., Vega Vázquez, M., & Revilla-Camacho, M. (2016). La percepción del cliente sobre la co-creación de valor. Adecuación de la escala de Yi y Gong al contexto español. Esic Market, 47(153), 9–40. https://doi.org/10.7200/esicm.153.0471.1e Creswell, J. (2014). Research Design (Fourth) Cronin, J. J., & Taylor, S. A. (1989). Measuring Service Quality : A Reexamination and Extension. 56, 55–68 Cronin, J. J., & Taylor, S. A. (1994). Servperf versus Servqual: Reconciling Performance-Based and Perceptions-Minus-Expectations Measurement of Service Quality. Journal of Marketing, 58(1), 125–131. https://doi.org/10.1177/002224299405800110 De Toni, D., Eberle, L., Larentis, F., & Milan, G. S. (2018). Antecedents of Perceived Value and Repurchase Intention of Organic Food. Journal of Food Products Marketing, 24(4), 456–475. https://doi.org/10.1080/10454446.2017.1314231 Demko, I., Dinterman, R., Marez, M., & Jaenicke, E. (2016). R EP OR T TO TH E OR G A N I C TR A D E AS S O C I A T I O N U . S . Organic Trade Data : 2011 to 2016 Edvardsson, B., Enquist, B., & Johnston, R. (2005). Cocreating customer value through hyperreality in the prepurchase service experience. Journal of Service Research, 8(2), 149–161. https://doi.org/10.1177/1094670505279729 Espinosa Landázuri, P. S. (2016). Mercados alternativos de alimentos ecológicos en Medellín: caracterización y perspectivas de productores, comercializadores y consumidores. 1–190. http://bdigital.unal.edu.co/53869/1/1715658280.2016.pdf Fedeorganicos. (2018). En Colombia exportamos el 95% de la producción orgánica. http://www.fedeorganicos.org/en-colombia-exportamos-95-de-la-produccion-organica/ Fedeorganicos. (2021). La agricultura órganica solo tiene 1% de hectáreas del total del mercado de alimentos. web. http://www.fedeorganicos.org/la-agricultura-organica-solo-tiene-1-de-hectareas-del-total-del-mercado-de-alimentos/ France, C., Grace, D., Lo Iacono, J., & Carlini, J. (2020). Exploring the interplay between customer perceived brand value and customer brand co-creation behaviour dimensions. Journal of Brand Management, 27(4), 466–480. https://doi.org/10.1057/s41262-020-00194-7 Füller, J. (2009). Why Consumers Engage in Virtual New Product Developments Initiated By Producers. Advances in Consumer Research, 36, 639–646 Gouillart, F. J. (2014). The race to implement co-creation of value with stakeholders: Five approaches to competitive advantage. Strategy and Leadership, 42(1), 2–8. https://doi.org/10.1108/SL-09-2013-0071 Gouillart, F., & Ramaswamy, V. (2010). Building the Co- Creative Enterprise by Venkat Ramaswamy and Francis Gouillart. Harvard Business Review, October 2010 Gronroos, C. (1978). A Service-Orientated Approach to Marketing of Services. European Journal of Marketing, 12(8), 588–601. https://doi.org/10.1108/EUM0000000004985 Grönroos, C. (1984a). 852901.Pdf. European Journal of Marketing, 18(4), 36–44 Grönroos, C. (1984b). A Service Quality Model and its Marketing Implications. European Journal of Marketing, 6, 100–113 Grönroos, C. (2003). Scandinavian Management and the Nordic School of services - contributions to service management and Quality. International Journal of Service Industry Management, 14(2), 159 Grönroos, C. (2010). Value‐driven relational marketing From products to resources and competencies. Journal of Marketing Management, November 2012, 37–41 Grönroos, C. (2012). Conceptualising value co-creation: A journey to the 1970s and back to the future. Journal of Marketing Management, 28(13–14), 1520–1534. https://doi.org/10.1080/0267257X.2012.737357 Grönroos, C., & Voima, P. (2013). Critical service logic: Making sense of value creation and co-creation. Journal of the Academy of Marketing Science, 41(2), 133–150. https://doi.org/10.1007/s11747-012-0308-3 Guevara Patiño, R. (2016). El estado del arte en la investigación: ¿análisis de los conocimientos acumulados o indagación por nuevos sentidos? Folios, 1(44), 165–179. https://doi.org/10.17227/01234870.44folios165.179 Gummesson, E. (1982). The Marketing of Professional Services — An Organisational Dilemma by Evert Gummesson. European Journal of Marketing Hair, J., Hult, G. T., Ringle, C., & Sarstedt, M. (2017). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM) - Joseph F. Hair, Jr., G. Tomas M. Hult, Christian Ringle, Marko Sarstedt. In Sage Haverila, M., Haverila, K., McLaughlin, C., & Arora, M. (2021). Engagement, participation, and relationship quality in the context of co-creation in brand communities. Journal of Marketing Analytics, 0123456789. https://doi.org/10.1057/s41270-021-00136-5 Hernández, a. (2008). El método hipotético-deductivo como legado del positivismo lógico y el racionalismo crítico: su influencia en la economía. Ciencias Económicas, 26(2), 183–195. http://www.kerwa.ucr.ac.cr/handle/10669/4018 Hollebeek, L. D. (2011). Demystifying customer brand engagement: Exploring the loyalty nexus. Journal of Marketing Management, 27(7–8), 785–807. https://doi.org/10.1080/0267257X.2010.500132 Huang, C. H., & Lin, Y. C. (2020). Relationships among employee acting, customer-perceived service quality, emotional well-being and value co-creation: An investigation of the financial services industry. Asia Pacific Journal of Marketing and Logistics. https://doi.org/10.1108/APJML-04-2019-0245 ICA. (2020). INFORME DE LA COMISIÓN INTERAMERICANA DE AGRICULTURA ORGÁNICA 2019- 2020. 59 IFOAM, & FILB. (2021). The worl of organic agrculture. 337 Ind, N., & Coates, N. (2012). The meanings of co-creation. European Business Review. https://doi.org/10.1108/09555341311287754 Innovación. (2018) Jair, E., & Oliva, D. (2005). Revisión del concepto de calidad del servicio y sus modelos de medición. Innovar: Revista de Ciencias Administrativas y Sociales, 15(25), 64–80 Laurent, B., & Mallard, A. (2020). Labelling the economy: Qualities and values in contemporary markets. In Labelling the Economy: Qualities and Values in Contemporary Markets. Springer Singapore. https://doi.org/10.1007/978-981-15-1498-2 Lewis, B. R. (1989). Quality in the service sector: A review. International Journal of Bank Marketing, 7(5), 4–12. https://doi.org/10.1108/02652328910134590 Lusch, R. F., & Vargo, S. L. (2006). The Service-Dominant Logic of Marketing: Dialog, Debate, and Directions. In The Service-Dominant Logic of Marketing: Dialog, Debate, and Directions (p. 435) MDR. (2006). Resolución 187 de 2006 - ICA. DIRECCIÓN DE DESARROLLO TECNOLÓGICO Y PROTECCIÓN SANITARIA PROGRAMA NACIONAL DE AGRICULTURA ECOLÓGICA, 1, 1–48. https://www.minagricultura.gov.co/tramites-servicios/Documents/Reglamento_para_la_produccion_Organica.pdf Mulyana, D., Rudiana, D., & Taufiq, A. R. (2019). The role of value co-creation based on engagement to develop brand advantage. Polish Journal of Management Studies, 20(1), 305–317. https://doi.org/10.17512/pjms.2019.20.1.27 Ngugi, I. K. (2018). Co-creating Value in the Dyadic Relationships of Small and Large Firms in the Agri-food Sector Co-creating Value in the Dyadic Relationships of Small and Large Firms in the Agri-food Sector. Journal of International Food & Agribusiness Marketing, 0(0), 1–17. https://doi.org/10.1080/08974438.2018.1471638 Nielsen. (2018). 4 de cada 10 colombianos están cambiando a la versión saludable de su producto preferido. https://nielseniq.com/global/es/insights/analysis/2018/4-de-cada-10-colombianos-estan-cambiando-a-la-version-saludable-de-su-producto-preferido/ Ojeda, D. D. P. (2011). Identificación de valores y estilos de vida del consumidor de alimentos ecológicos en la ciudad de Bogotá. 187 Pandey, A., Sahu, R., & Joshi, Y. (2020). Kano Model Application in the Tourism Industry: A Systematic Literature Review. Journal of Quality Assurance in Hospitality and Tourism, 00(00), 1–31. https://doi.org/10.1080/1528008X.2020.1839995 Parasuraman, A., & Zeithaml, Valarie A , Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12–40 Payne, A. F., Storbacka, K., & Frow, P. (2008). Managing the co-creation of value. 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Avances En Psicología, 23(1), 9–17. https://doi.org/10.33539/avpsicol.2015.v23n1.167 Ranjan, K. R., & Read, S. (2016). Value co-creation: concept and measurement. Journal of the Academy of Marketing Science, 44(3), 290–315. https://doi.org/10.1007/s11747-014-0397-2 Reckwitz, A. (2004). Toward a theory of social practices: A development in culturalist theorizing. Practicing History: New Directions in Historical Writing after the Linguistic Turn, 5(2), 245–263. https://doi.org/10.4324/9780203335697-23 Roy, S. K., Lassar, W. M., Ganguli, S., Nguyen, B., & Yu, X. (2015a). Measuring service quality: A systematic review of literature. International Journal of Services, Economics and Management, 7(1), 24–52. https://doi.org/10.1504/IJSEM.2015.076322 Roy, S. K., Lassar, W. M., Ganguli, S., Nguyen, B., & Yu, X. (2015b). Measuring service quality: A systematic review of literature. International Journal of Services, Economics and Management, 7(1), 24–52. https://doi.org/10.1504/IJSEM.2015.076322 Rural, M. de A. y D. (2005). Cadena de Cultivos Ecologicos en Colombia. 68, 30 Sampieri, R., Collado, C., & Baptista, L. (2014). Metodología de la investigación (Sexta edic). MC Graw Hill Education Sánchez Castañeda, J. (2017). Mercado de productos agrícolas ecológicos en Colombia. Suma de Negocios, 8(18), 156–163. https://doi.org/10.1016/j.sumneg.2017.10.001 Sandoval-Reyes, J., Idrovo-Carlier, S., & Duque-Oliva, E. J. (2021). Remote work, work stress, and work–life during pandemic times: A Latin America situation. International Journal of Environmental Research and Public Health, 18(13). https://doi.org/10.3390/ijerph18137069 Schleenbecker, R., & Hamm, U. (2013). Consumers’ perception of organic product characteristics. A review. Appetite, 71, 420–429. https://doi.org/10.1016/j.appet.2013.08.020 Schüler, M., Fee Maier, M., & Liljedal, K. T. (2020). Motives and barriers affecting consumers’ co-creation in the physical store. International Review of Retail, Distribution and Consumer Research, 30(3), 289–310. https://doi.org/10.1080/09593969.2019.1687103 Sharma, T. C. (2008). Organic farming. Asian Agri-History, 12(4), 256 Spohrer, J., & Maglio, P. P. (2008). The emergence of service science: Toward systematic service innovations to accelerate co-creation of value. Production and Operations Management, 17(3), 238–246. https://doi.org/10.3401/poms.1080.0027 Thuy, P. N. (2011). Using service convenience to reduce perceived cost. Marketing Intelligence and Planning, 29(5), 473–487. https://doi.org/10.1108/02634501111153683 Torres, A. . F. A. (2019). Evaluación de la relación entre calidad percibida, la estética percibida y la intención de compra para frutas y verduras con imperfecciones superficiales Trends, E. (2019). the World of Organic Agriculture ON PUBLIC SUPPORT Vargo, S. L. (2008). Customer integration and value creation: Paradigmatic traps and perspectives. Journal of Service Research, 11(2), 211–215. https://doi.org/10.1177/1094670508324260 Vargo, S. L., & Lusch, R. F. (2004). Evolving To A New Dominant Logic Of Markteing. Journal of Marketing, 68(January), 1–17 Vargo, S. L., & Lusch, R. F. (2017). Service-dominant logic 2025. International Journal of Research in Marketing, 34(1), 46–67. https://doi.org/10.1016/j.ijresmar.2016.11.001 Vargo, S. L., Maglio, P. P., & Akaka, M. A. (2008). On value and value co-creation: A service systems and service logic perspective. European Management Journal, 26(3), 145–152. https://doi.org/10.1016/j.emj.2008.04.003 Vega-Vazquez, M., Revilla-Camacho, M. Á., & Cossío-Silva, F. J. (2013). The value co-creation process as a determinant of customer satisfaction. Management Decision, 51(10), 1945–1953. https://doi.org/10.1108/MD-04-2013-0227 Waseem, D., Biggemann, S., & Garry, T. (2018). Value co-creation: The role of actor competence. Industrial Marketing Management, 70(October 2016), 5–12. https://doi.org/10.1016/j.indmarman.2017.07.005 Willer, H., Schlatter, B., Trávnícek, J., Kemper, L., & Lernoud, J. (2020). The world of organic agriculture. Statistics & emerging trends 2020. Yi, Y., & Gong, T. (2013). Customer value co-creation behavior: Scale development and validation. Journal of Business Research, 66(9), 1279–1284. https://doi.org/10.1016/j.jbusres.2012.02.026 Zeithaml, Berry, & Parasunaman. (1988). The nature and determinants of costumer expectations of services.pdf. Journal of the Academy of Marketing Science, 1–12. Zeithaml, V. A., Parasuraman, A., & Malhotra, A. (2002). Service quality delivery through web sites: A critical review of extant knowledge. Journal of the Academy of Marketing Science, 30(4), 362–375. https://doi.org/10.1177/009207002236911 |
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Atribución-NoComercial-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Duque Oliva, Edison Jair7f21113d5bf2a03cdfb1220f20f27be2600Saavedra Guantiva, Lina Paola9026f7d792e2ad5ed97521c31377ae3bGriego (Grupo Investigación en Gestión y Organizaciones)2022-03-01T21:45:28Z2022-03-01T21:45:28Z2021https://repositorio.unal.edu.co/handle/unal/81102Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, gráficas, tablasEl consumo de productos orgánicos es un mercado en desarrollo a nivel mundial, valorado en el año 2019 en 106 billones de euros aproximadamente según cifras de la firma IFOAM. Si bien el consumo tiene una proyección en aumento tal como se evidencia en medio de la pandemia de la COVID-19 debido a que muchos consumidores empezaron a pensar en estos productos como una forma de cuidado a su salud personal, bienestar y nutrición. El consumo en Colombia es bajo teniendo un mayor perfil de productor que consumidor, bajo este contexto se mide la incidencia de la calidad percibida sobre la co-creación de valor en Bogotá generando un aporte al mercado por medio de una muestra de 150 respuestas. A través del modelo de PLS-SEM, se evidencia que atributos de la calidad percibida como la tangibilidad (β = 0.776, t= 12.226, p>0.01) y empatía (β = 0.513, t= 6.580, p>0.01) son de mejor significancia estadística para el desarrollo de la co-creación de valor. Por concluir, se evidencia que existe una relación moderada entre la calidad percibida sobre la co-creación de valor. (Texto tomado de la fuente).The consumption of organic products is developing market worldwide, valued in 2019 at approximately 106 billion euros according to IFOAM firm. Although consumption has an increasing projection as evidenced during the pandemic of COVID-19 as many consumers began to think of these products to take care of them of personal health care, well-being, and nutrition. Consumption in Colombia is low, having a higher profile of producer than consumer, under this context the incidence of perceived quality on the co-creation of value in Bogotá is measured, generating a contribution to the market through a sample of 150 responses. Through from the PLS-SEM model it is evidenced that attributes of perceived quality such as tangibility (β = 0.776, t = 12.226, p> 0.01) and empathy (β = 0.513, t= 6.580, p> 0.01) are of greater statistical significance for the development of value co-creation, the two scales a moderate relationship is evidenced between the perceived quality on the cocreation of value.MaestríaMagíster en AdministraciónPara llegar al objetivo trazado en esta investigación, se basa en un estudio de tipo evaluativo con un enfoque cuantitativo así mismo, se realizó una revisión bibliográfica sobre los constructos de calidad percibida del servicio, productos orgánicos y co-creación de valor estableciendo su origen, conceptualización y operacionalización de la forma más adecuada para su aplicación al campo de estudio. Así como los softwares necesarios para el tratamiento de los resultados obtenidos. Para dar respuesta a la pregunta de investigación ¿Cuál es el nivel de incidencia de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá?, y cumpliendo los objetivos planteados, se aborda como un estudio exploratorio ya que el tema o problema de investigación es poco estudiado para el contexto local, si bien se logró identificar guías o trabajos iniciales relacionados con los productos orgánicos, este no ha sido abordado desde la perspectiva de la calidad percibida del servicio junto con la co-creación. En cuanto al diseño de la investigación se planeta como un diseño no experimental ya que se realiza sin manipular deliberadamente las variables. Es decir, se trata de un estudio en el que no hacemos variar en forma intencional las variables independientes para ver su efecto sobre otras variables. Lo que hacemos en la investigación no experimental es observar fenómenos tal como se dan en su contexto natural, para analizarlos, donde observamos situaciones ya existentes, no provocadas intencionalmente en la investigación (Sampieri et al., 2014). La investigación se basó en un diseño transversal donde se recolectaron datos en un solo momento, en un tiempo único (Liu & Tucker, 2004) a través de encuestas aplicadas. Logrando describir las variables en la calidad percibida del servicio y la co-creación de valor analizando su incidencia e interrelación en un momento dado, en este diseño se describen las relaciones en las dimensiones de cada escala, estableciendo planteamientos correlaciones (Sampieri et al., 2014).Mercadeox, 107 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Económicas - Maestría en AdministraciónEscuela de Administración y Contaduría PúblicaFacultad de Ciencias EconómicasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá300 - Ciencias socialesFood, naturalValue addedFood - marketingValor agregadoAlimentos naturalesMercadeo de alimentosCalidad percibidaCo-creación de valorOrgánicosMediciónPerceived qualityCo-creation of valueOrganicMeasurementMedición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en BogotáMeasurement of the perceived quality of the service on the co-creation of value in organic products in BogotáTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMBogotáA. 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Journal of the Academy of Marketing Science, 30(4), 362–375. https://doi.org/10.1177/009207002236911EstudiantesGrupos comunitariosInvestigadoresMaestrosMedios de comunicaciónPadres y familiasPersonal de apoyo escolarPúblico generalORIGINAL1016059497.2022.pdf1016059497.2022.pdfTesis de Maestría en Administraciónapplication/pdf1488957https://repositorio.unal.edu.co/bitstream/unal/81102/1/1016059497.2022.pdf0f7c67649aea4fc8825fc6795355658fMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-84074https://repositorio.unal.edu.co/bitstream/unal/81102/2/license.txt8153f7789df02f0a4c9e079953658ab2MD52THUMBNAIL1016059497.2022.pdf.jpg1016059497.2022.pdf.jpgGenerated Thumbnailimage/jpeg4356https://repositorio.unal.edu.co/bitstream/unal/81102/3/1016059497.2022.pdf.jpge9caaa7ff2bee9621b88ebc6848b7c90MD53unal/81102oai:repositorio.unal.edu.co:unal/811022024-08-03 23:10:37.976Repositorio Institucional Universidad Nacional de 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