Wided Batat

Wided Batat

Professor in Marketing - Head of the Marketing Department

Wided Batat
Discipline department
Marketing
Teaching area
Marketing
Luxury marketing
Digital Transformation
Bio
Wided Batat is a Professor of Marketing. She joined EM Normandie in 2020. Wided has a PhD in management science awarded by the Université de Poitiers in 2008, and a research supervision accreditation (HDR) awarded by the Université de Pau in 2013 covering new ‘Generation Y’ consumption cultures in the Web 2.0 society. She is a qualified University Professor. Her research interests include experiential and transformative approaches to consumer behaviour, and marketing practices in the digital era. In her roles as a professor, researcher and bilingual author (French/English), she adopts a sociocultural approach to consumption practices, primarily through ethnographic studies. She has won a number of prizes for her main publications, which include research articles published in leading international scientific journals, and a number of books in both French and English.
She is Head of the Marketing Department.
Degrees
2013 : HDR, Université de Pau et des Pays de l'Adour, France
2008 : PhD en marketing, Université de Potiers, France

Professional experience

Since 2020 : professor in marketing, EM Normandie
2016-2020 : tenured full professor of marketing, Université Lumière-Lyon II
2017-2020 : vising professor of marketing, American University of Beirut, Lebanon
2009-2016 : associate professor of marketing, Université Lumière-Lyon II
2005-2009 : assistant professor of marketing, Université of Poitiers

Wided Batat
Wided
BATAT
+ 33 (0) 1 81 69 34 54
wbatat@em-normandie.fr

Publications

Publications

Year of publication

Type

Batat, W 2013, 'An overview of research on new consumption cultures of ‘Generation Y’ in the Web 2.0 society: Towards an adaptation of managerial and marketing practices', Habilitation à Diriger des Recherches, Université de Pau et des Pays de l'Adour, Pau, France.

2013
PhD Dissertation / Accreditation to Supervise Management Research

Batat, W 2008, 'La construction des compétences de consommation par les jeunes consommateurs. Le cas des loisirs interactifs chez les 11-15 ans ', PhD in marketing, Université de Potiers, Potiers, France.

2008
PhD Dissertation / Accreditation to Supervise Management Research

Batat, W 2020, 'How can Firms Implement A ‘Business Recovery Strategy’ to See The Light at The End of the Pandemic Tunnel?', Ivey Business Journal, July/August.

2020
Academic articles

Batat, W 2020, 'Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations', Journal of Retailing and Consumer Services, vol. 57, novembre. CNRS : 3 ; FNEGE : 3 ; HCERES : B ; ABS : 2.

2020
Academic articles

Batat, W & Peter, P 2020, 'The Healthy Bugs Appetite: Factors Affecting Entomophagy Adoption in Western Food Cultures', Journal of Consumer Marketing, vol. 37 No. 3, pp. 291-303. CNRS : 4 ; FNEGE :  4 ; HCERES : C ; ABS : 2.

2020
Academic articles

Batat, W 2020, 'How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the COVID-19 pandemic', Journal of Service Management, online 26/08/2020. CNRS : 3 ; FNEGE : 3 ; HCERES : B ; ABS : 2.

2020
Academic articles

Batat, W 2020, 'How can art museums develop new business opportunities? Exploring young visitors’ experience', Young Consumers, vol. 21(1), pp. 109-131. ABS : 1. 

2020
Academic articles

Batat, W (à paraitre), 'The Role of Luxury Gastronomy in Food Tourism', International Journal of Tourism Research. ABS : 2.

2020
Academic articles

Batat, W & Tanner, J 2019, 'Unveiling (In)Vulnerability in an Adolescent’s Consumption Subculture: A Framework to Understand Adolescents’ Experienced (In)Vulnerability and Ethical Implications', Journal of Business Ethics, pp. 1-18. CNRS : 2 ; FNEGE : 1 ; HCERES : A ; ABS : 3.

2019
Academic articles

Batat, W, Peter, P 2019, 'The experiential pleasure of food: A savoring journey to food well-being', Journal of Business Research, vol 100, pp. 392-399. CNRS : 2 ; FNEGE : 2 ; HCERES : A ; ABS : 3.

2019
Academic articles