When co-creation pays off: the effect of co-creation on well-being, work performance and team resilience

Abstract

Purpose This study aims to explore the effect of value co-creation among health-care professionals and in a business-to-business (B2B) context on the involved individuals and the organization. More precisely, the effect of co-creation behaviors on the well-being of individuals, their work performance and team resilience are investigated. Design/methodology/approach A quantitative research design was adopted. The data collection was performed through a mail survey of a sample of 96 professionals at a cancer health-care institution in France in which several medical and paramedical providers work together to maximize service options. Linear regressions were conducted using SPSS to analyze the data. Findings The results highlight the positive outcomes of an active co-creation process on individual well-being, work performance and team resilience and emphasize its limits. Originality/value The originality of this study lies in studying co-creation in the context of the health-care service sector, among health-care professionals and from a B2B perspective. Adopting an inter-organizational frame, this study clarifies the positive and negative effects of co-creation from both personal and organizational aspects.

Impact of customer participation in value co-creation on customer wellbeing: A moderating role of service climate

“…Furthermore, in the fourth hypothesis, resilience showed a significant positive influence on customer wellbeing. According to Partouche-Sebban et al (2021) , resilience is the most influential aspect of the development of customer wellbeing. In the fifth “A” hypothesis, value co-creation fully mediates the relationships between customer participation and customer wellbeing.…”

Does relational capital matter to food and beverage SMEs’ resilience? The mediating role of environmental scanning

“…Finally, co-creation practices provide consumers, markets, upward (suppliers), and downward (customers) relationships with the chance to generate value via interactions. Partouche-Sebban et al (2022) emphasized that co-creation positively affects organizational processes and practices and the quickness and quality of the decision-making in organizations Co-creation encourages organizations to develop new resources, thereby adapting and responding quickly to environmental changes and disruptions ( Ju et al, 2021 ). Accordingly, we recommend for future studies to explore the role of co-creation in supporting the relational capital of organizations and/or the interactive effects of co-creation along with RC in underpinning ES and OR.…”

Tendencias de la co-creación de valor y el desempeño organizacional: un análisis bibliométrico

“…El primer clúster (color rojo) se caracteriza principalmente por nodos (documentos) que estudian la co-creación de valor utilizando métodos estadísticos de ecuaciones estructurales (Santos-Vijande et al, 2013;Zhao et al, 2018;Tuan et al, 2019;Mihardjo et al, 2019), y de esa manera evidencian la influencia de un amplio número de variables de negocios, administración y marketing y su influencia sobre el desempeño organizacional (Santos-Vijande et al, 2013). Estos documentos se enfocan en el área de empresas de servicios, como, por ejemplo, turismo (Tuan et al, 2019;Chou et al, 2018;Van Nguyen et al, 2021), bancos (Zhao et al, 2018), marketing (Chang et al, 2018) y atención médica (Partouche-Sebban et al, 2021;Sharma, 2021), entre otros (Mihardjo et al, 2019). Además, dentro de los estudios se utiliza como variable de control, el tamaño de la empresa (Santos-Vijande et al, 2013;Chang et al, 2018).…”

“…Además, dentro de los estudios se utiliza como variable de control, el tamaño de la empresa (Santos-Vijande et al, 2013;Chang et al, 2018). También se puede observar que el proceso de co-creación de valor se da especialmente en una relación entre empresa y cliente (Santos-Vijande et al, 2013;Chou et al, 2018;Mihardjo et al, 2019;Partouche-Sebban et al, 2021;Van Nguyen et al, 2021;Zhao et al, 2018).…”