

Wided Batat
Professor in Marketing - Head of the Marketing Department

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
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.
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.
Batat, W (forthcoming), 'L’expérience de consommation du luxe : Fondement théorique et perspective de recherche', Management et Avenir. CNRS : 4 ; FNEGE : 3 ; HCERES : B.
Batat, W (forthcoming), 'Produits de terroir versus produits locaux : Une perception différenciée selon deux cultures alimentaires française et québécoise', Recherche en Science de Gestion. CNRS : 4 ; FNEGE : 3 ; HCERES : B.
Batat, W & Addis, M (forthcoming), 'Designing food experiences for well-being: A framework advancing design thinking research from a customer experience perspective', European Journal of Marketing. CNRS : 3 ; FNEGE : 3 ; HCERES : B ; ABS : 3.
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.
Batat, W (à paraitre), 'The Role of Luxury Gastronomy in Food Tourism', International Journal of Tourism Research. ABS : 2.
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.
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.
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.