Prof.dr. Henk Roest

Prof.dr. Henk Roest

Full Professor
Expert areas: Management & Organisation (Quality Management), Marketing (Branding, Consumer Behaviour, Consumer Research, Management, Market Research, Services)

Biography

Prof. dr. Henk Roest has a Bachelor's degree in Economics and Law, a Master in Business Administration, and is a PhD in Marketing. When he started his academic career in 1988 as an Assistant Professor he was able to combine research and teaching; both at the School of Economics & Management and TIAS Business School. After earning his doctorate degree in 1998 and a promotion to Associate Professor in 2000, he was appointed Academic Director of both the Bachelor and the Master of Business Administration programs at Tilburg University for ten years. In 2009 he got promoted to Full Professor and was Head of the Marketing Department until 2014. Next to his academic work, Henk is frequently consulted for his expertise on service quality, customer satisfaction and brand management by national and international companies and organizations.

Publications

  • Roest, H. and Rindfleisch, A. (2010), "The Influence of Quality Cues and Typicality Cues on Restaurant Purchase Intention", Journal of Retailing and Consumer Services, 17 (Spring), 10-18
  • Roest, H. (2008), "Experience-Based Category Expectations in Service Quality Research and Management," in: Cases on Hospitality Industry, V. Jauhari (ed.), The Haworth Press, New York, 117-140
  • Roest, H. and Pieters, R. (1997), "The Nomological Net of Perceived Service Quality", International Journal of Service Industry Management, 8 (4), 336-351
  • Frambach, R., Roest, H. and Krishnan, T. (2007), "The Impact of Consumer Internet Experience on Channel Preference and Usage Intentions Across the Different Stages of the Buying Process," Journal of Interactive Marketing, 21 (Spring), 26-41. This article received the Elsevier Top Cited Paper Award 2007-2011.
  • Pieters, R., Koelemeijer, K. and Roest, H. (1995), "Assimilation Processes in Service Satisfaction Formation", International Journal of Service Industry Management, 6 (3), 17-33 

    This article received the Literati Outstanding Paper Award ("best article").