Browsing by Author "Terblanché, N. S."

Now showing 1 - 3 of 3
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    Factors influencing restaurateurs' choice of wines and wine lists : a replication study in a South African context
    (AOSIS, 2019-07-29) Terblanché, N. S.; Pentz, Chris D.
    Orientation: The restaurant environment is highly competitive. Restaurants’ wine lists offer value, prestige and positive emotional experiences to customers. Research purpose: The research problem studied here focuses on the factors that restaurateurs consider when they design a wine list for a fine dining restaurant. The objective is to replicate the work of Sirieix et al. (2011) in a South African context. Motivation for the study: The primary motivation for this study is the absence in academic publications about why and how South African restaurateurs select wines for their wine lists. Research design, approach and method: Sixty one restaurants offering fine dining, are not part of a franchise and offered wines from other estates and producers were approached and agreed to participate in the study. Personal interviews were conducted with owners, managers or sommeliers. Restaurateurs’ strategy preferences were analysed with Finn and Louviere’s (1992) Best-Worst methodology. Main findings: The two individual factors selected the most by South African restaurateurs for inclusion on a wine list, that a wine should match well with the food offered and that it must taste good, are similar to those of the Sirieix et al. (2011) study. Practical/managerial implications: The findings may enable wine producers and wine marketers to refine their marketing strategies and tactics to restaurants that offer fine dining. Contribution/value-add: Wine contributes on average 29% to the turnover of restaurants and is therefore by implication of great importance to customer satisfaction and restaurateurs.
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    The perceived value and perceived benefits experienced by customers using travel agents
    (AOSIS, 2018) Terblanché, N. S.; Taljaard, Aimee
    Although many predictions have been made about the demise of travel agents because of the impact of the Internet on travel agencies, many customers still prefer that a travel agent should take care of their travel arrangements instead of doing it themselves. This study endeavours to identify the benefits customers perceive to obtain when they use a travel agent for their travel arrangements. The exploratory and confirmatory factor analyses following the personal in-depth interviews with 26 customers of a travel agency and an extensive literature review revealed significant positive relationships between four perceived benefits and customer loyalty. These perceived benefits were identified as financial benefits, emotional benefits, expertise and support. An assessment of the internal consistency of all these dimensions was undertaken and all the Cronbach’s alpha coefficients of the dimensions were above the generally accepted cut-off value of 0.7. The structural model’s fit statistics (X2 = 349.27; df = 125; X2/df = 2.79; RMSEA = 0.0548) suggested that the data fitted the theoretical model reasonably well.
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    Some theoretical perspectives of co-creation and co-production of value by customers
    (AOSIS Publishing, 2014-05) Terblanché, N. S.
    Orientation: The initial introduction of co-production and co-creation in the marketing literature in all likelihood was in 1986 when Kotler used the term ‘prosumer’ (initially coined by Toffler in 1980) to refer to customers who produce some of the goods and services they consume. Kotler also noted an increase in people’s propensity to act as a prosumer of some of the goods and services they bought. Motivation for the study: No real attention was paid to the concepts of co-production and co-creation by marketing academics after the initial introduction of the concepts. Only after the year 2000 did co-production and co-creation begin to receive the attention of marketing academics, with a substantial increase in publications over the past few years. Contribution/value-add: The objective of this article was to present an overview of the origin and development of co-creation and co-production in marketing, to draw a distinction between the two concepts and to address the implications of these concepts for various decision areas in marketing.