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The Possibilities of Using Projective Planning in Creating and Presenting Value to the Consumer in the Catering Sector

Author

Listed:
  • Juozauskas Ernestas

    (Mg., Klaipėda University, S. Nėries str. 5. Klaipeda, Lithuania)

  • Kiyak Deimena

    (PhD., Klaipėda University, S. Nėries str. 5. Klaipeda, Lithuania)

  • Šneiderienė Agnė

    (PhD., Klaipėda University, S. Nėries str. 5. Klaipeda, Lithuania)

Abstract

Seeking out value deals is becoming a daily routine for today’s consumers. Thus, creating and delivering value is now one of the most crucial elements necessary for organizations to survive in the market. The creation of service value for the user is characterized by specificity due to the intangibility of the service itself, inseparable from its provider. Consumers are seeking autonomous experiences, and organizations must increasingly focus on meeting such expectations. Projection planning technologies can be applied in the catering sector to create an autonomous consumer experience and increase its value. The purpose of the article examining the possibilities of using projection planning in creating and presenting value to the consumer in the catering sector is to determine which methods of presenting projection planning technology would create the greatest value. The analysis of the scientific literature enables the identification of the prospects of projection planning technology in the catering sector, and the results of the conducted quantitative survey aid determining which elements of projection planning technology are the most important to Lithuanian restaurant customers.

Suggested Citation

  • Juozauskas Ernestas & Kiyak Deimena & Šneiderienė Agnė, 2022. "The Possibilities of Using Projective Planning in Creating and Presenting Value to the Consumer in the Catering Sector," Management Theory and Studies for Rural Business and Infrastructure Development, Sciendo, vol. 44(4), pages 421-434, December.
    • Handle: RePEc:vrs:mtrbid:v:44:y:2022:i:4:p:421-434:n:3
    DOI: 10.15544/mts.2022.42
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    References listed on IDEAS

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    1. Yuksel, Atila & Yuksel, Fisun & Bilim, Yasin, 2010. "Destination attachment: Effects on customer satisfaction and cognitive, affective and conative loyalty," Tourism Management, Elsevier, vol. 31(2), pages 274-284.
    2. Kumar Rakesh Ranjan & Stuart Read, 2016. "Value co-creation: concept and measurement," Journal of the Academy of Marketing Science, Springer, vol. 44(3), pages 290-315, May.
    3. Brent A. Gloy & Jay T. Akridge & Paul V. Preckel, 1997. "Customer Lifetime Value: An application in the rural petroleum market," Agribusiness, John Wiley & Sons, Ltd., vol. 13(3), pages 335-347.
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    More about this item

    Keywords

    consumer value; data analysis; restaurants; survey; innovations;
    All these keywords.

    JEL classification:

    • C19 - Mathematical and Quantitative Methods - - Econometric and Statistical Methods and Methodology: General - - - Other
    • C83 - Mathematical and Quantitative Methods - - Data Collection and Data Estimation Methodology; Computer Programs - - - Survey Methods; Sampling Methods
    • D11 - Microeconomics - - Household Behavior - - - Consumer Economics: Theory
    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism

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