Wided Batat
Professor in Marketing - Head of the Marketing Department
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.
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
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
Publications
Publications
Year of publication
Nhà cung cấp
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 (forthcoming), 'The employee experience (EMX) framework for well-being: An agenda for the future ', Employee Relations. CNRS : 4 ; FNEGE : 3 ; ABS : 2 ; HCERES : B.
2022
Academic articles
Addis, M, Batat, W, Atakan, S.S., Austin, G.C., Manika, D, Peter, P.C. & Peterson, L 2022, 'Food Experience Design to Prevent Unintended Consequences and Improve Wellbeing', Journal of Service Research, vol. 25, issue 1, pp. 143-159. CNRS : 2 ; FNEGE : 1 ; ABS : 4 ; HCERES : A.
2022
Academic articles
Batat, W (forthcoming), 'Forms and effects of “distancing” on consumer behaviors and business practices: Towards coping strategies and new consumption trends in a pandemic context', Journal of Marketing Management. CNRS : 3 ; FNEGE : 3 ; HCERES : B ; ABS : 2.
2022
Academic articles
Batat, W (forthcoming), 'What does phygital really mean? A conceptual introduction to the phygital customer experience (PH-CX) framework', Journal of Strategic Marketing. CNRS : 4 ; FNEGE : 4 ; ABS : 2.
2022
Academic articles
Batat, W (forthcoming), 'How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences', Technological Forecasting & Social Change. CNRS : 2 ; FNEGE : 2 ; ABS : 3 ; HCERES : A.
2021
Academic articles
Batat, W (forthcoming), 'L’expérience de consommation du luxe : Fondement théorique et perspective de recherche', Management et Avenir. CNRS : 4 ; FNEGE : 3 ; HCERES : B.
2021
Academic articles
Batat, W (forthcoming), 'Consumers’ perceptions of food ethics in luxury dining', Journal of Service Marketing. CNRS 3 ; FNEGE : 3 ; ABS : 2 ; HCERES : B.
2021
Academic articles
Batat, W 2021, 'Produits de terroir versus produits locaux : Une perception différenciée selon deux cultures alimentaires française et québécoise', Recherche en Science de Gestion, 2021/1, n. 142, pp. 157-186. CNRS : 4 ; FNEGE : 3 ; HCERES : B.
2021
Academic articles