Medición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotá

Vista sencilla de ítem
dc.contributor.advisorDuque Oliva, Edison Jairspa
dc.contributor.authorSaavedra Guantiva, Lina Paolaspa
dc.contributor.researchgroupGriego (Grupo Investigación en Gestión y Organizaciones)spa
dc.coverage.cityBogotáspa
dc.date.accessioned2022-03-01T21:45:28Z
dc.date.available2022-03-01T21:45:28Z
dc.date.issued2021
dc.descriptionilustraciones, gráficas, tablasspa
dc.description.abstractEl 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).spa
dc.description.abstractThe 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.eng
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Administraciónspa
dc.description.methodsPara 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).spa
dc.description.researchareaMercadeospa
dc.format.extentx, 107 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/81102
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotáspa
dc.publisher.departmentEscuela de Administración y Contaduría Públicaspa
dc.publisher.facultyFacultad de Ciencias Económicasspa
dc.publisher.placeBogotá, Colombiaspa
dc.publisher.programBogotá - Ciencias Económicas - Maestría en Administraciónspa
dc.relation.referencesA. Parasuraman, Valarie A. Zeithaml, & L. L. B. (2013). A Conceptual Model of Service Quality and Its Implications for Future Research. American Marketing Associaton, 11.spa
dc.relation.referencesAlves, 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.2015.10.029spa
dc.relation.referencesBahru, J. (2009). Review on expectancy disconfirmation theory (EDT) in B2C E-Commerce. Journal of Research and Innovation in Information Systems, 1–13.spa
dc.relation.referencesBandyopadhyay, 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.2016.078838spa
dc.relation.referencesBarrutia, 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-10-2014-0603spa
dc.relation.referencesBoadi, 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.2020040102spa
dc.relation.referencesBrady, 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)00171-5spa
dc.relation.referencesBrock, C., & Barham, B. (2015). Amish Dedication to Farming and Adoption of Organic Dairy Systems. https://doi.org/10.1007/978-94-017-9190-8_12spa
dc.relation.referencesBy Mohd. Adil, D. O. F. M. A. G. A. M. A. (2013). SERVQUAL and SERVPERF A Review of Measures in Services.pdf (p. 12)spa
dc.relation.referencesChandler, J., & Chen, S. (2015). Prosumer motivations in service experiences. Journal of Service Theory and Practice, 25(2), 220–239spa
dc.relation.referencesContento 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.v18i2.2292spa
dc.relation.referencesCossío 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.153.0471.1espa
dc.relation.referencesCreswell, J. (2014). Research Design (Fourth)spa
dc.relation.referencesCronin, J. J., & Taylor, S. A. (1989). Measuring Service Quality : A Reexamination and Extension. 56, 55–68spa
dc.relation.referencesCronin, 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/10.1177/002224299405800110spa
dc.relation.referencesDe 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/10.1080/10454446.2017.1314231spa
dc.relation.referencesDemko, 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 2016spa
dc.relation.referencesEdvardsson, 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/10.1177/1094670505279729spa
dc.relation.referencesEspinosa 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.pdfspa
dc.relation.referencesFedeorganicos. (2018). En Colombia exportamos el 95% de la producción orgánica. http://www.fedeorganicos.org/en-colombia-exportamos-95-de-la-produccion-organica/spa
dc.relation.referencesFedeorganicos. (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/spa
dc.relation.referencesFrance, 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/s41262-020-00194-7spa
dc.relation.referencesFüller, J. (2009). Why Consumers Engage in Virtual New Product Developments Initiated By Producers. Advances in Consumer Research, 36, 639–646spa
dc.relation.referencesGouillart, 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-09-2013-0071spa
dc.relation.referencesGouillart, F., & Ramaswamy, V. (2010). Building the Co- Creative Enterprise by Venkat Ramaswamy and Francis Gouillart. Harvard Business Review, October 2010spa
dc.relation.referencesGronroos, C. (1978). A Service-Orientated Approach to Marketing of Services. European Journal of Marketing, 12(8), 588–601. https://doi.org/10.1108/EUM0000000004985spa
dc.relation.referencesGrönroos, C. (1984a). 852901.Pdf. European Journal of Marketing, 18(4), 36–44spa
dc.relation.referencesGrönroos, C. (1984b). A Service Quality Model and its Marketing Implications. European Journal of Marketing, 6, 100–113spa
dc.relation.referencesGrönroos, C. (2003). Scandinavian Management and the Nordic School of services - contributions to service management and Quality. International Journal of Service Industry Management, 14(2), 159spa
dc.relation.referencesGrönroos, C. (2010). Value‐driven relational marketing From products to resources and competencies. Journal of Marketing Management, November 2012, 37–41spa
dc.relation.referencesGrönroos, 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.2012.737357spa
dc.relation.referencesGrönroos, 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/s11747-012-0308-3spa
dc.relation.referencesGuevara 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/10.17227/01234870.44folios165.179spa
dc.relation.referencesGummesson, E. (1982). The Marketing of Professional Services — An Organisational Dilemma by Evert Gummesson. European Journal of Marketingspa
dc.relation.referencesHair, 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 Sagespa
dc.relation.referencesHaverila, 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/s41270-021-00136-5spa
dc.relation.referencesHernández, 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/10669/4018spa
dc.relation.referencesHollebeek, 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.2010.500132spa
dc.relation.referencesHuang, 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-04-2019-0245spa
dc.relation.referencesICA. (2020). INFORME DE LA COMISIÓN INTERAMERICANA DE AGRICULTURA ORGÁNICA 2019- 2020. 59spa
dc.relation.referencesIFOAM, & FILB. (2021). The worl of organic agrculture. 337spa
dc.relation.referencesInd, N., & Coates, N. (2012). The meanings of co-creation. European Business Review. https://doi.org/10.1108/09555341311287754 Innovación. (2018)spa
dc.relation.referencesJair, 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), 64–80spa
dc.relation.referencesLaurent, 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/10.1007/978-981-15-1498-2spa
dc.relation.referencesLewis, B. R. (1989). Quality in the service sector: A review. International Journal of Bank Marketing, 7(5), 4–12. https://doi.org/10.1108/02652328910134590spa
dc.relation.referencesLusch, 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)spa
dc.relation.referencesMDR. (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.pdfspa
dc.relation.referencesMulyana, 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.2019.20.1.27spa
dc.relation.referencesNgugi, 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/10.1080/08974438.2018.1471638spa
dc.relation.referencesNielsen. (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/spa
dc.relation.referencesOjeda, D. D. P. (2011). Identificación de valores y estilos de vida del consumidor de alimentos ecológicos en la ciudad de Bogotá. 187spa
dc.relation.referencesPandey, 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.2020.1839995spa
dc.relation.referencesParasuraman, 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), 12–40spa
dc.relation.referencesPayne, A. F., Storbacka, K., & Frow, P. (2008). Managing the co-creation of value. Journal of the Academy of Marketing Science, 36(1), 83–96. https://doi.org/10.1007/s11747-007-0070-0spa
dc.relation.referencesPersaud, A., & Schillo, S. R. (2017). Purchasing organic products: role of social context and consumer innovativeness. Marketing Intelligence and Planning, 35(1), 130–146. https://doi.org/10.1108/MIP-01-2016-0011spa
dc.relation.referencesPrahalad, C. K., & Ramaswamy, V. (2004a). Building Blocks of Co-creation. In The Future of Competition: Co-Creating Unique Value With Customers (p. 73)spa
dc.relation.referencesPrahalad, C. K., & Ramaswamy, V. (2004b). Co-creation experiences: The next practice in value creation. Journal of Interactive Marketing, 18(3), 5–14. https://doi.org/10.1002/dir.20015spa
dc.relation.referencesRamaswamy, V., & Ozcan, K. (2018). What is co-creation? An interactional creation framework and its implications for value creation. Journal of Business Research, 84(November 2017), 196–205. https://doi.org/10.1016/j.jbusres.2017.11.027spa
dc.relation.referencesRamos, C. A. (2015). Los paradigmas de la investigación científica. Avances En Psicología, 23(1), 9–17. https://doi.org/10.33539/avpsicol.2015.v23n1.167spa
dc.relation.referencesRanjan, 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/s11747-014-0397-2spa
dc.relation.referencesReckwitz, 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/10.4324/9780203335697-23spa
dc.relation.referencesRoy, 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.2015.076322spa
dc.relation.referencesRoy, 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.2015.076322spa
dc.relation.referencesRural, M. de A. y D. (2005). Cadena de Cultivos Ecologicos en Colombia. 68, 30spa
dc.relation.referencesSampieri, R., Collado, C., & Baptista, L. (2014). Metodología de la investigación (Sexta edic). MC Graw Hill Educationspa
dc.relation.referencesSánchez Castañeda, J. (2017). Mercado de productos agrícolas ecológicos en Colombia. Suma de Negocios, 8(18), 156–163. https://doi.org/10.1016/j.sumneg.2017.10.001spa
dc.relation.referencesSandoval-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/ijerph18137069spa
dc.relation.referencesSchleenbecker, R., & Hamm, U. (2013). Consumers’ perception of organic product characteristics. A review. Appetite, 71, 420–429. https://doi.org/10.1016/j.appet.2013.08.020spa
dc.relation.referencesSchüler, 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/10.1080/09593969.2019.1687103spa
dc.relation.referencesSharma, T. C. (2008). Organic farming. Asian Agri-History, 12(4), 256spa
dc.relation.referencesSpohrer, 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.1080.0027spa
dc.relation.referencesThuy, P. N. (2011). Using service convenience to reduce perceived cost. Marketing Intelligence and Planning, 29(5), 473–487. https://doi.org/10.1108/02634501111153683spa
dc.relation.referencesTorres, 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 superficialesspa
dc.relation.referencesTrends, E. (2019). the World of Organic Agriculture ON PUBLIC SUPPORTspa
dc.relation.referencesVargo, S. L. (2008). Customer integration and value creation: Paradigmatic traps and perspectives. Journal of Service Research, 11(2), 211–215. https://doi.org/10.1177/1094670508324260spa
dc.relation.referencesVargo, S. L., & Lusch, R. F. (2004). Evolving To A New Dominant Logic Of Markteing. Journal of Marketing, 68(January), 1–17spa
dc.relation.referencesVargo, 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.2016.11.001spa
dc.relation.referencesVargo, 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.2008.04.003spa
dc.relation.referencesVega-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-04-2013-0227spa
dc.relation.referencesWaseem, 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.2017.07.005spa
dc.relation.referencesWiller, H., Schlatter, B., Trávnícek, J., Kemper, L., & Lernoud, J. (2020). The world of organic agriculture. Statistics & emerging trends 2020.spa
dc.relation.referencesYi, 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.2012.02.026spa
dc.relation.referencesZeithaml, Berry, & Parasunaman. (1988). The nature and determinants of costumer expectations of services.pdf. Journal of the Academy of Marketing Science, 1–12.spa
dc.relation.referencesZeithaml, 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/10.1177/009207002236911spa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseAtribución-NoComercial-CompartirIgual 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.subject.ddc300 - Ciencias socialesspa
dc.subject.lemFood, naturaleng
dc.subject.lembValue addedeng
dc.subject.lembValor agregadospa
dc.subject.lembAlimentos naturalesspa
dc.subject.lembFood - marketingeng
dc.subject.lembMercadeo de alimentosspa
dc.subject.proposalCalidad percibidaspa
dc.subject.proposalCo-creación de valorspa
dc.subject.proposalOrgánicosspa
dc.subject.proposalMediciónspa
dc.subject.proposalPerceived qualityeng
dc.subject.proposalCo-creation of valueeng
dc.subject.proposalOrganiceng
dc.subject.proposalMeasurementeng
dc.titleMedición de la calidad percibida del servicio sobre la co-creación de valor en productos orgánicos en Bogotáspa
dc.title.translatedMeasurement of the perceived quality of the service on the co-creation of value in organic products in Bogotáeng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentGrupos comunitariosspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentMaestrosspa
dcterms.audience.professionaldevelopmentMedios de comunicaciónspa
dcterms.audience.professionaldevelopmentPadres y familiasspa
dcterms.audience.professionaldevelopmentPersonal de apoyo escolarspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

Archivos

Bloque original

Mostrando 1 - 1 de 1
Miniatura
Nombre:
1016059497.2022.pdf
Tamaño:
1.42 MB
Formato:
Adobe Portable Document Format
Descripción:
Tesis de Maestría en Administración
Descargar

Bloque de licencias

Mostrando 1 - 1 de 1
No hay miniatura disponible
Nombre:
license.txt
Tamaño:
3.98 KB
Formato:
Item-specific license agreed upon to submission
Descripción:
Descargar

Colecciones

Maestría en Administración