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Service teams and understanding of customer value creation
Linköpings universitet, Institutionen för ekonomisk och industriell utveckling, Företagsekonomi. Linköpings universitet, Tekniska fakulteten. Karlstad University, Sweden.
Karlstad University, Sweden.
Linköpings universitet, Institutionen för ekonomisk och industriell utveckling, Företagsekonomi. Linköpings universitet, Filosofiska fakulteten. Karlstad University, Sweden.ORCID-id: 0000-0002-6589-8662
2019 (engelsk)Inngår i: Service innovation for sustainable business: stimulating, realizing and capturing the value from service innovation / [ed] Per Kristensson, Peter Magnusson, Lars Witell, Singapore: World Scientific, 2019, s. 117-133Kapittel i bok, del av antologi (Fagfellevurdert)
Abstract [en]

Key takeaways

1. The research concerns what type of teams exist in service firms and what the literature has identified as their key characteristics.

2. This chapter reports on how the configuration of teams used for new service development (in this chapter referred to as “service teams”) affects the understanding of the customer value creation process.

3. The shift from products to services can be described as a change from value creation through the product’s efficiency alone to value co-creation through the product’s efficiency and effectiveness within the customer’s production process. A value driver that has a certain effect will over time lose this effect; to continue to co-create value, resources have to be com-mitted to activate new value drivers in the business relationship.

4. The chapter concerns service teams and is relevant for most types of firms.

5. Those interested in this chapter may also find Chapters 8 and 12 interesting

sted, utgiver, år, opplag, sider
Singapore: World Scientific, 2019. s. 117-133
HSV kategori
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URN: urn:nbn:se:liu:diva-170293DOI: 10.1142/9789813273382_0007Libris ID: 8mf7jt6s6jkmpdqrISBN: 9789813273375 (tryckt)ISBN: 9789813273382 (digital)OAI: oai:DiVA.org:liu-170293DiVA, id: diva2:1473862
Tilgjengelig fra: 2020-10-07 Laget: 2020-10-07 Sist oppdatert: 2022-05-31bibliografisk kontrollert

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