소고기이력제가 기술수용모델에 미치는 영향

• 발행기관: 한국외식경영학회
• 저자명: 김태순( Tea Soon Kim ) 천덕상( Duk Sang Chun ) 김진성( Jin Soung Kim )
• 간행물 정보: 『외식경영연구』16권 5호, 193~216쪽, 전체 24쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2013.10.30

영문 초록

This study traces the history of the food system based on these variables concentrated product producers, food processors, food retailers and, ultimately, food sellers to provide consumers information about Food by food traceability system to engage in safe food to provide useful information due to the implications. As a result of this study, First analysis, food quality, traceability of information, ease of information, and social impact analysis, rising to more TAM was higher fitness. Second, information on food quality, traceability, ease of information, and increased visibility and usability TAM showed higher. Third, the food quality, traceability of information, ease of information, the higher the reliability increased TAM showed holders. Fourth, the technology acceptance model, the higher the relevance and reliability showed increased usability. Fifth, the technology acceptance model, fitness, flexibility, and reliability for increased use of food traceability systems have been verified to increase.

목차

I. 서 론

II. 이론적 배경

III. 연구 설계

IV. 실증분석

V. 결론 및 제언

키워드

Traceability system Beef ease usefulness