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Journal articles on the topic 'Delight'

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Published: 4 June 2021
Last updated: 20 February 2023

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1

Mayo, Jaime Ruíz. "Rumor's delict (delight?) or:." Journal of Pragmatics 13, no. 6 (December 1989): 1009–11. http://dx.doi.org/10.1016/0378-2166(89)90023-4.

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2

Elias-Almeida, Anabela, Francisco Javier Miranda, and Paulo Almeida. "Customer delight: perception of hotel spa consumers." European Journal of Tourism, Hospitality and Recreation 7, no. 1 (May 1, 2016): 13–20. http://dx.doi.org/10.1515/ejthr-2016-0002.

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Abstract Delighted customers are those whose expectations have been exceeded by the service provider. Competitors in the hotel business need to go beyond what is expected in order to satisfy the guest with an unpredictable positive experience. This study was aimed to clarify the significance of customer delight as an antecedent to customer loyalty, in five-star hotel spas in Portugal. To better understand spa consumers’ perception of delight, the development and testing of an integrated model was undertaken by examining the relationship between perceived service quality, customer satisfaction, loyalty and customer delight. The model was tested using surveyed data from 427 spa consumers and validated using partial least squares (PLS) technique. The results indicated that satisfaction had a direct positive effect on customer delight and, consequently, influences the effect of customer delight on customer loyalty.
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3

Roberts-Lombard, Mornay, and Daniël Johannes Petzer. "Customer satisfaction/delight and behavioural intentions of cell phone network customers – an emerging market perspective." European Business Review 30, no. 4 (June 11, 2018): 427–45. http://dx.doi.org/10.1108/ebr-03-2017-0061.

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PurposeThis study aims to investigate the extent to which the satisfaction/delight experienced by customers of cell phone network service providers is influenced by their perceptions of the networks’ employee service delivery skills and the value that the customers derive from the networks’ offerings. In turn, the influence of the extent of their satisfaction/delight on future behavioural intention (BI) is determined.Design/methodology/approachA descripto-explanatory research design is followed and data are collected from satisfied/delighted cell phone network service provider customers using self-administered questionnaires. A total of 593 responses were suitable for analysis. An exploratory factor analysis is used to uncover the interrelationships between the items measuring the study’s constructs. Furthermore, the measurement and structural models are assessed.FindingsPerceived employee service delivery skills (PESDS) and value significantly and positively influence customer satisfaction/delight experiences, whereas customer satisfaction/delight experiences significantly and positively influence their BIs.Research limitations/implicationsThe model tested confirms the hypothesised relationships between PESDS, perceived value, customer satisfaction/delight experiences and BIs of cell phone network customers. Customer satisfaction/delight experiences are linked to their two antecedents (PESDS and value) and their outcome, BI.Practical implicationsThe findings assist cell phone network service providers in understanding how PESDS and value can foster customer delight, ultimately leading to positive BIs from customers.Originality/valueThis study focuses only on satisfied customers and determines the interrelationships of the extent to which they encounter customer satisfaction/delight experiences and related constructs. Few research studies, however, have examined how customer satisfaction/delight experiences relate to its antecedents and outcome.
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4

N. Torres, Edwin, Xiaoxiao Fu, and Xinran Lehto. "Are there gender differences in what drives customer delight?" Tourism Review 69, no. 4 (November 11, 2014): 297–309. http://dx.doi.org/10.1108/tr-04-2014-0012.

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Purpose – This paper aims to understand how male and female hotel guests become delighted customers. It aims to present the similarities and differences along with respective implications for theory and application. Design/methodology/approach – During a period of three months, tourists were interviewed at an upscale Florida hotel. A total of 208 semi-structured interviews were conducted. The script for the interviews was based on an interview protocol used by Crotts et al. Adapted from a previous customer delight study (Torres and Kline), a codebook was developed to determine the salient themes that emerged during the interview process. Interviews were coded independently by three experienced reviewers using the process of content analysis. Findings – The results demonstrated that while men and women agreed on most aspects of the service experience that led them to feel delighted, there were other aspects of the delight experience that seemed to vary by gender. More specifically, female guests were more likely to be delighted by employee friendliness and professionalism. In contrast, male tourists appeared to be more likely to be delighted by having their needs met, by efficient and timely service and by the availability of complimentary amenities or upgrades. Research limitations/implications – The present study contributes to existing literature by demonstrating that men and women can potentially be delighted by different aspects of the service experience. Such information can potentially benefit hospitality industry practitioners to deliver service experiences desired by each gender. Originality/value – Ekinci et al. proposed that the ultimate evaluation of customer experiences can be highly individualized by elements such as personality. The present research argues that the process of delighting customers might be more complex than originally conceived. Accordingly, the results suggest: a universal set of criteria will tend to delight all guests, and a more specific set of criteria will potentially delight guests of a certain gender. Future research is encouraged to quantitatively validate the findings and explore other factors that impact customer delight such as personality, age, income and culture.
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5

Judeh, Mahfuz. "Job delight and organizational citizenship behavior: Role of teamwork cohesion as a mediator." Problems and Perspectives in Management 21, no. 1 (January 31, 2023): 131–40. http://dx.doi.org/10.21511/ppm.21(1).2023.12.

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In light of a turbulent work environment, employee performance is considered a critical issue for organizations. Hence, management must set effective strategies and policies to stimulate and enhance employee performance. This study aims to analyze the importance of organizational citizenship behavior (OCB) since it could affect individual and organizational outcomes in the context of the insurance sector in Jordan. Through keeping employees delighted and maintaining teams’ solidarity and cohesion, employees are expected to display more OCBs. Data were collected from 240 employees working in the insurance sector in Jordan. The paper aims to better understand the job delight and OCB constructs and their effect on teamwork cohesion.The results of structural equation modeling showed that OCB was significantly related to job delight and teamwork cohesion. Moreover, teamwork cohesion was found to be significantly related to job delight. In addition, the results demonstrated that teamwork cohesion was a partially significant mediator between job delight and OCB. As such, a high level of employee delight combined with cohesive team members was proposed to encourage employees to display organizational citizenship behaviors.
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6

Shaheen, Musarrat, Farrah Zeba, and Pankaj Kumar Mohanty. "Can Engaged and Positive Employees Delight Customers?" Advances in Developing Human Resources 20, no. 1 (November 15, 2017): 103–22. http://dx.doi.org/10.1177/1523422317741886.

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The Problem Although there have been a plethora of studies on the determinants of customer delight in marketing literature, less attention has been given to understand the role of employees’ work engagement and psychological capital (PsyCap) in satisfying and delighting customers. The objective of the present study is threefold—the first is to examine how engaged employees are positive and efficacious; the second is to investigate how engaged, positive, and efficacious employees delight patients specifically in the health care sector; and the third is to examine how the relationship between employees’ positive PsyCap and customer delight is mediated by beneficiary contact, which is the perception of employees about the meaningful impact of their efforts on their patients. The Solution Previous studies have shown that employees who are absorbed, dedicated, and immersed in their work are more confident and positive at their workplace. Engaged, positive, and confident employees not only keep themselves but also their customers happy and positive through their optimistic outlook and efficacious work behavior. Responses are collected from 200 employees and their 200 patients from different hospitals of India. Hierarchical regression analysis shows a significant and positive relationship between work engagement, PsyCap, and customer delight. Work engagement is found to predict PsyCap and customer delight. Beneficiary contact is found to mediate between the relationship of PsyCap and customer delight. The originality of the article lies in its interdisciplinary approach to understand how engaged and dedicated employees keep themselves and their patients positive and delighted. The Stakeholders This study is of relevance to human resource development (HRD) professionals, customer relationship managers of the health care sector, and also academicians belonging to the disciplines of marketing and human resource management. The findings of this study would help them understand how engaged employees lead to employees’ positive PsyCap and customer delight. Furthermore, they will also understand the vital role of the interface between employees and customers, as beneficiary contact mediates the relationship of employees’ PsyCap and customer delight.
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7

Ali, Zahra Abdifatah. "Turkish Delight." Journal of Youth Development 14, no. 2 (June 20, 2019): 233–35. http://dx.doi.org/10.5195/jyd.2019.764.

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Immersion as an international traveler to Turkey and experiencing the religion, culture, people, foods and lifestyle of the culture can have a life changing effect on youth. The youth author shares that providing authentic experiences and diverse opportunities is important in maximizing the potential.
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8

Howard, Patricia, and Winton Dean. "Dean's Delight." Musical Times 148, no. 1899 (July 1, 2007): 105. http://dx.doi.org/10.2307/25434463.

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9

Barbour, Karen Nicole. "Engaging Delight." International Journal of the Arts in Society: Annual Review 5, no. 3 (2010): 119–36. http://dx.doi.org/10.18848/1833-1866/cgp/v05i03/35872.

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10

Black, Sarah. "“Kiddies' Delight”." Food, Culture & Society 9, no. 3 (October 2006): 345–54. http://dx.doi.org/10.2752/155280106778813233.

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11

Canning, Simon. "Midwives' delight." Nursing Standard 7, no. 48 (August 24, 1993): 18. http://dx.doi.org/10.7748/ns.7.48.18.s42.

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12

Bonner, Ted, and Philip Orr. "Idiot's Delight." Books Ireland, no. 123 (1988): 89. http://dx.doi.org/10.2307/20626017.

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13

Samson, Victoria. "Hacker's delight." Bulletin of the Atomic Scientists 62, no. 5 (September 1, 2006): 64–65. http://dx.doi.org/10.2968/062005014.

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14

Williams, Peter, Alfred Durr, and Alfred Clayton. "Doyen's Delight." Musical Times 142, no. 1874 (2001): 63. http://dx.doi.org/10.2307/1004690.

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15

Chandler, Joseph. "Dutch delight." Philosophers' Magazine, no. 30 (2005): 11–12. http://dx.doi.org/10.5840/tpm20053070.

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16

Zapedowska, Magdalena. "Dickinson’s Delight." Emily Dickinson Journal 21, no. 1 (2012): 1–24. http://dx.doi.org/10.1353/edj.2012.0003.

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17

Kondro, W. "Skeptic's delight." Canadian Medical Association Journal 179, no. 1 (June 12, 2008): 58–59. http://dx.doi.org/10.1503/cmaj.080846.

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18

Jasny, B. "Genome delight." Science 258, no. 5079 (October 2, 1992): 11. http://dx.doi.org/10.1126/science.1439757.

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19

Jones, David. "Bendless delight." Nature 365, no. 6441 (September 1993): 18. http://dx.doi.org/10.1038/365018a0.

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20

Wark, McKenzie. "Hacker's Delight." Rue Descartes 55, no. 1 (2007): 118. http://dx.doi.org/10.3917/rdes.055.0118.

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21

Loewenstein, Joseph. "PENNYBOY’S DELIGHT." Daphnis 37, no. 1-2 (May 1, 2008): 333–50. http://dx.doi.org/10.1163/18796583-90001063.

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22

Kemp, C. "Beachcomber's delight." Science 349, no. 6244 (July 9, 2015): 146. http://dx.doi.org/10.1126/science.aac5988.

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23

Witchalls, Clint. "Hypochondriac's delight." New Scientist 209, no. 2797 (January 2011): 45. http://dx.doi.org/10.1016/s0262-4079(11)60221-2.

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24

Finn, Adam. "Customer Delight." Journal of Service Research 15, no. 1 (December 28, 2011): 99–110. http://dx.doi.org/10.1177/1094670511425698.

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The value of treating customer satisfaction (CS) as a marketing objective began to be questioned in the 1990s. Achieving customer delight (CD) was the suggested alternative. However, CD is used for a distinct response and for an upper zone of positive nonlinear response to CS. This research investigates these two perspectives by examining the linearity of how CS influences behavioral intentions while controlling for CD measured as a distinct response. Unique data, crossing online retailers with respondents, confirm CD and CS are distinct responses that both determine behavioral intentions. CD has a positive quadratic effect; contrary to the zone of delight conceptualization, CS has a negative cubic effect. This suggests that CD is a service performance metric that needs to be monitored and managed just as much as CS. Once CS is above average, resources should be used to increase CD rather than CS.
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25

Perkins, D. H. "Distilled delight." Nature 342, no. 6252 (December 1989): 872. http://dx.doi.org/10.1038/342872a0.

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26

Gengler, Barbara. "Hacker's delight." Computer Fraud & Security 1999, no. 11 (November 1999): 6. http://dx.doi.org/10.1016/s1361-3723(99)80054-2.

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27

Hughes-Games, William. "Deciduous delight." New Scientist 199, no. 2667 (July 2008): 23. http://dx.doi.org/10.1016/s0262-4079(08)61927-2.

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28

Bhogle, Srinivas. "Pure delight." Resonance 18, no. 9 (September 2013): 856–58. http://dx.doi.org/10.1007/s12045-013-0110-7.

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29

Whittington, Leah. "Rational Delight." Cambridge Quarterly 44, no. 2 (June 2015): 177–84. http://dx.doi.org/10.1093/camqtly/bfv011.

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30

Arnowitz, Jonathan, and Elizabeth Dykstra-Erickson. "Delight design." Interactions 13, no. 4 (July 2006): 64. http://dx.doi.org/10.1145/1142169.1142212.

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31

Burke, James. "Turkish Delight." Scientific American 278, no. 3 (March 1998): 105–7. http://dx.doi.org/10.1038/scientificamerican0398-105.

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32

Williams, Nigel. "Thames delight." Current Biology 18, no. 9 (May 2008): R361—R362. http://dx.doi.org/10.1016/j.cub.2008.04.026.

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33

Torres, Edwin N., Ady Milman, and Soona Park. "Delighted or outraged? Uncovering key drivers of exceedingly positive and negative theme park guest experiences." Journal of Hospitality and Tourism Insights 1, no. 1 (February 12, 2018): 65–85. http://dx.doi.org/10.1108/jhti-10-2017-0011.

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Purpose Despite multiple studies of customer delight in various service industries, limited research exists in the hedonically driven theme park context. The purpose of this paper is to explore the key drivers of customer delight and outrage in theme parks by analyzing TripAdvisor’s comments from visitors to the top 20 North American theme parks. Design/methodology/approach Following the analysis of thousands of extremely positive and negative comments using MAXQDA qualitative software, keywords drivers of delight and outrage were identified. The researchers applied both thematic and root cause in order to ascertain the sources leading to both positive and negative consumer feedback. Findings Delighted guests relayed various aspects of their experience including positive affect experience, positive value perceptions, and limited wait times. Root causes that influenced customer delight included: excellent core product, quality food and beverage, servicescape, pricing decisions, and low visitor demand or sensible admissions policies. Outraged guests described various aspects of their experiences such as negative perceptions of value, long waits, poor customer service, and negative emotions. Root causes for customer outrage included low quality or deficient core products, poor quality of food and beverage, poor facility maintenance, aggressive pricing decisions, poor staff selection, training, and working conditions, and high customer demand on any given date or aggressive admissions policies. Originality/value The present research is unique in that it exposes the key themes of customer delight and outrage in the theme park setting, presents a conceptual model, and analyzes its root causes.
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34

Ludwig, Nadine L., Donald C. Barnes, and Matthias Gouthier. "Observing delightful experiences of other customers: the double-edged sword of jealousy and joy." Journal of Service Theory and Practice 27, no. 1 (January 9, 2017): 145–63. http://dx.doi.org/10.1108/jstp-07-2015-0171.

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Purpose Deciding on the appropriate level of service is one of the paramount decisions a firm must make. Making this decision more complicated is the debate regarding the viability of aiming for the highest level of service or customer delight. One avenue of research missing from the literature is the impact of providing delight to one customer while in the presence of others. In response the purpose of this paper is to evaluate the emotional and cognitive reactions of the observing customer. Design/methodology/approach Structural equation modeling was utilized to evaluate a sample of 272 respondents. Additional moderation analysis was conducted on the impact of perceived deservingness. Findings Findings indicate that the observing customer experiences the dual effects of joy and jealousy which both impact perceptions of unfairness and subsequent behaviors of complaining and repurchase. The perceived deservingness of the customer experiencing the delight is shown to reduce the impact of jealousy on unfairness. Research limitations/implications The main limitations include cross-sectional data and the fact that the data were retrospective. Practical implications This research suggests that firms should embrace the positive contagion that occurs between the delighted customer and observer while attempting to minimize the impact of jealousy. Originality/value This is the first research to quantitatively evaluate the impact of a customer viewing another customer receiving delight.
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35

Torres, Edwin N., and Giulio Ronzoni. "The evolution of the customer delight construct." International Journal of Contemporary Hospitality Management 30, no. 1 (January 8, 2018): 57–75. http://dx.doi.org/10.1108/ijchm-09-2016-0528.

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Purpose The present research aims to summarize the literature on customer delight, identify trends and debates, create an instrument to measure delight and propose directions for future research. Design/methodology/approach A comprehensive review of the literature has been undertaken. Flowing from a variety of conceptual, qualitative and quantitative articles, operational measures have been identified, and an instrument to measure customer delight has been proposed. Findings Past research on customer delight identified various emotions that trigger delight, as well as human needs, traits and behaviors associated with delightful experiences, and features of the service experience commonly related to delight. On the basis of these findings, the researchers have developed an instrument to measure customer delight. Practical implications The proposed instrument enables managers to measure customer delight in various service settings. Measuring and attaining higher levels of customer delight can help generate greater loyalty as compared to customer satisfaction. Originality/value The authors unify the conceptualization and measurement of customer delight and create a new instrument to measure the construct. Similarities and debates in the past research are identified, and directions for the future of customer delight are presented. Future studies can further test and validate the presented instrument in various service industries.
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Ball, Joan, and Donald C. Barnes. "Delight and the grateful customer: beyond joy and surprise." Journal of Service Theory and Practice 27, no. 1 (January 9, 2017): 250–69. http://dx.doi.org/10.1108/jstp-01-2016-0013.

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Purpose The purpose of this paper is to combine the evolving fields of customer delight and positive psychology to investigate a broader conceptualization of customer delight. Furthermore, to investigate antecedent variables that impact this broader conceptualization. Design/methodology/approach This research employed structural equation modeling in a hedonic context. Findings Key findings indicate that aside from joy and surprise, gratitude also has a positive impact on customer delight. Furthermore, psychological sense of brand community (PSBC) and transcendent customer experiences (TCE) were shown to positively impact the proximal antecedents of customer delight. Research limitations/implications Extending the domain of customer delight beyond joy and surprise contributes to the theoretical discussion on what customer delight represents to the service firm. Further, this research identifies new theoretical relationships between PSBC/TCE and customer delight. Practical implications By offering the broader conceptualization of customer delight, this research contributes to the discussion of whether delight is possible or even profitable. Namely, by moving past joy/surprise, this research suggests that managing gratitude can be a strategic lever that the modern service firm can utilize. Originality/value This is the first research to evaluate gratitude as an antecedent to customer delight. Further, by combining positive psychology and delight research this research identifies new predictors of positive customer experiences.
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37

Bochkarev, Andrey E. "Voskhishcheniye ‘delight’ in the Russian Language Consciousness." NSU Vestnik. Series: Linguistics and Intercultural Communication 17, no. 3 (2019): 42–53. http://dx.doi.org/10.25205/1818-7935-2019-17-3-42-53.

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The article is concerned with voskhishcheniye ‘delight’ as a language-specific word in order to show its specific conceptual configuration in the Russian language consciousness. In this regard, the National Corpus seems to be most appropriate since a conceptual configuration of the analyzed emotional concept is not given in a “finished” form in any single utterance, but may be reconstructed only on the sum total of all possible utterances. It can be manifested in many different ways: distribution, predisposition to be associated with some emotional attitudes, concepts, propositional and metaphoric models. According to the available data, voskhishcheniye ‘delight’ is related, in its most manifestations, to many different concepts like gratitude, adoration, fascination, sympathy, mistrust, pity, fear, envy, that allow us to reconstruct some basic delight-situations as a delight-adoration, delight-approval, delight-surprise, delight-gratitude, delight-envy, etc. As such, the delight-emotion is caused not by an event itself, but what the subject thinks about it. In this perspective, voskhishcheniye is not only an emotional but also a mental state that causes a corresponding emotional reaction. The propositional model, built on the National Corpus, includes information that predicates associated with voskhishcheniye ‘delight’ vary according to the position in a syntactic structure of a proposition. As a semantic object voskhishcheniye ‘delight’ is felt, expressed, shown, delivered, caused, excited, anticipated, divided, given out, performed; as a semantic subject it worries, delivers gladness, covers your eyes. In a metaphoric mapping voskhishcheniye ‘delight’ is redefined over the categorical boundaries in terms of propositional models more appropriately applied to power, aquatic substance, honey or fire. By analogy with power it embraces and seizes; by analogy with an aquatic substance, it overfills and overflows; by analogy with fire it flames up and goes out, etc. And there are no other auxiliary objects more appropriate to characterize voskhishcheniye ‘delight’ in Russian except just power, aquatic substance, honey and fire, since native speakers don’t consider expressions like sweetest-smelling delight, awash with delight or to be smothered by delight as metaphoric ones, but rather take them for the authentic characteristic of voskhishcheniye ‘delight’.
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Rubnitz, Mark, Klaus Ivanez, Richard Nunn, and Chiem Nguyen Anh Vu. "New cultivars." Carnivorous Plant Newsletter 47, no. 2 (June 1, 2018): 74–82. http://dx.doi.org/10.55360/cpn472.cr472.

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The cultivars Pinguicula 'Riva', Drosera binata 'Ghost', Nepenthes ampullaria 'Black Widow', Nepenthes ampullaria 'Caramel Candy Stripe', Nepenthes ampullaria 'Lime Delight', Nepenthes ampullaria 'Chocolate Delight', Nepenthes ampullaria 'Cherry Delight', and Nepenthes ampullaria 'Bronze Delight' are described.
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Aityassine, Fatima Lahcen Yachou. "Customer satisfaction, customer delight, customer retention and customer loyalty: Borderlines and insights." Uncertain Supply Chain Management 10, no. 3 (2022): 895–904. http://dx.doi.org/10.5267/j.uscm.2022.3.005.

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The aim of this study is to investigate the effects of customer satisfaction and customer delight on customer loyalty through customer retention. Data were collected using a questionnaire developed based on the literature and administered to a sample of restaurant customers consisting of 376 customers. Using IBM SPSS and AMOS software for data analyses, the results indicate that customer retention had a perfect mediating role in the effect of customer satisfaction on customer loyalty and a partial mediating role in the effect of customer delight on customer loyalty. The study provided several contributions. A key contribution to researchers is that the effect of customer satisfaction on other variables, particularly customer loyalty should be assessed in terms of its direct and indirect effects. A basic contribution to managers is that both satisfied and delighted customers have potential intentions to defect, hence, retaining customers is a crucial step to ensure loyalty. Delighted customers are more likely to be retained and retained customers are ready to be loyal customers.
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40

Parasuraman, A., Joan Ball, Lerzan Aksoy, Timothy Lee Keiningham, and Mohamed Zaki. "More than a feeling? Toward a theory of customer delight." Journal of Service Management 32, no. 1 (May 5, 2020): 1–26. http://dx.doi.org/10.1108/josm-03-2019-0094.

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PurposeResponding to an increasing call for a more comprehensive conceptualization of customer delight, the purpose of this paper is to expand the theory of customer delight and to examine the implications of such an expanded view for service theory and practice.Design/methodology/approachThis paper presents the results of three qualitative studies. The first study explores customer delight through self-reported consumption experiences in customer-selected contexts, followed by one-on-one in-depth interviews. The second involves focus groups and the third examines self-reported incidents of delightful customer experiences.FindingsThis research finds that customer delight goes beyond extreme satisfaction and joy and surprise to include six properties that—individually or in combination—characterize customer delight. An expanded conceptualization of how customer delight can be defined is proposed in which customer delight is associated with various combinations of six properties – the customer experiencing positive emotions, interacting with others, successful problem-solving, engaging customer’s senses, timing of the events and sense of control that characterizes the customer's encounter.Research limitations/implicationsIt is clear from the findings of this research that there is no single property that is associated with delight. Through the facilitation of multiple properties, managers have the potential to create a multitude of routes to delight. It is recommended that future research (1) identify and explicate these alternative routes for engendering delight using the six properties identified, and (2) develop a general typology based on service context and characteristics, customer segment, etc. that further stimulates scholarship on delight, and offers more industry-specific insights for managers.Practical implicationsInsights from this investigation will encourage managers and service designers to think more broadly and creatively about delight. Doing so will open up new opportunities for achieving customer delight, beyond merely focusing on extreme satisfaction or surprise and joy strategies currently dominating discussions of customer delight.Originality/valueThis paper makes several contributions to the service literature. First, it extends current conceptualizations of customer delight and offers an expanded definition. Next, it demonstrates how this new understanding extends the existing literature on delight. Finally, it proposes an agenda for future delight research and discusses managerial implications, opening up new opportunities for firms to design delightful customer experiences.
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&NA;. "Tea drinkers?? delight." Inpharma Weekly &NA;, no. 1032 (April 1996): 18. http://dx.doi.org/10.2165/00128413-199610320-00034.

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42

Brown, Aaron. "Delight in Disorder." International Journal of the Arts in Society: Annual Review 5, no. 3 (2010): 39–48. http://dx.doi.org/10.18848/1833-1866/cgp/v05i03/35868.

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43

Acadia, L. "“SCREAMING IN DELIGHT”." Angelaki 27, no. 3-4 (July 4, 2022): 236–54. http://dx.doi.org/10.1080/0969725x.2022.2093986.

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44

Collicutt, L. M. "‘Marshalls Delight’ Monarda." HortScience 24, no. 3 (June 1989): 525. http://dx.doi.org/10.21273/hortsci.24.3.525.

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Abstract Monarda or bee-balm is grown as a shortlived, ornamental perennial. Plants are very floriferous and produce white, purple, red, or pink blooms but are not attractive after the flowers fade due to the development of powdery mildew (Erysiphe spp.) and rust (Puccinia menthae Pers.). Plants may be almost totally defoliated by these diseases. The majority of cultivars currently available have been developed either in the United States or in Europe and appear to be selections of Monarda didyma L. Monarda fistulosa L. is native to the Canadian prairies and was used as a source of hardiness in a breeding program initiated by Henry H. Marshall, now retired from Agriculture Canada. ‘Marshalls Delight’ monarda is a new cultivar with high resistance to powdery mildew and moderate resistance to rust. The cultivar is named in honor of Henry H. Marshall.
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45

Shea, Lisa, and Lydia Davis. "Transports of Delight." Women's Review of Books 14, no. 10/11 (July 1997): 38. http://dx.doi.org/10.2307/4022736.

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46

Collicutt, Lynn M., and Campbell G. Davidson. "`Petite Delight' Monarda." HortScience 34, no. 1 (February 1999): 149–50. http://dx.doi.org/10.21273/hortsci.34.1.149.

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47

Hughes, Edward Dudley, Bent Sorensen, Rebecca Hirsch, Asa Baverstam, Martyn Hill, Danish National Radio Chorus; amp &, Symphony Orchestra, and Leif Segerstam Dacapo. "Gardens of Delight." Musical Times 137, no. 1844 (October 1996): 35. http://dx.doi.org/10.2307/1003875.

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48

Twidell, John. "An electric delight." Physics World 28, no. 10 (October 2015): 19. http://dx.doi.org/10.1088/2058-7058/28/10/32.

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49

Maria Correia Loureiro, Sandra, Francisco J. Miranda, and Michael Breazeale. "Who needs delight?" Journal of Service Management 25, no. 1 (March 11, 2014): 101–24. http://dx.doi.org/10.1108/josm-06-2012-0106.

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Purpose – The aim of this study is to determine whether the cumulative effects of satisfaction, trust, and perceived value may, under certain conditions, provide more explanatory power for customer loyalty intentions than the often studied and more elusive customer delight. Herzberg's two-factor theory is used to explain why the frequent nature of grocery shopping, a primarily utilitarian experience, might introduce considerations that have not yet been addressed in the study of delight. Design/methodology/approach – A survey is administered to a quota sample of Portuguese supermarket shoppers via phone, using a CATI system. Findings – Research findings suggest that perceived value, trust, and satisfaction have a greater impact on behavioural outcomes than customer delight in the grocery shopping setting. In such a setting, cognitive drivers may be even more important for customers who are primarily concerned with hygiene factors (rather than motivators). Research limitations/implications – Retailers are encouraged to focus on the more mundane factors that influence consumers' perceptions of value and trust rather than trying to invest in the substantial resources required to continually delight consumers. Future research may explore other determinants of loyalty intentions and test the extended model in different service sectors, cultural contexts and countries. Originality/value – This study applies Oliver et al.'s consumer delight model in a utilitarian, frequent-use setting, finding previously undiscovered limitations to its validity.
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50

Brown, Rosellen, Jean Hascall Cole, and Lesley Hazleton. "Transports of Delight." Women's Review of Books 9, no. 12 (September 1992): 6. http://dx.doi.org/10.2307/4021292.

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