TV 요리 프로그램 정보가 지각된 유용성과 요리행동의도에 미치는 영향

• 영문명: The Effects of TV Cooking Program Information on perceived usefulness and Behavioral Intention
• 발행기관: 한국외식경영학회
• 저자명: 이보라(Lee, Bora) 정라나(Chung, Lana)
• 간행물 정보: 『외식경영연구』21권 5호, 169~192쪽, 전체 24쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2018.10.30

영문 초록

This study was conducted to investigate the relationship between the social and cultural influence of the TV cooking program, which has been established as the best cultural product, and the relationship between the perceived value by the viewer and the behavioral intention by dividing the information attributes of TV cooking program into reliability, playability, and latestness. The results showed that the more the information of the TV cooking program is novelty and useful enough to be utilized in real life, the more it had a positive effect on behavioral intention. In addition, it was found that the viewers who had high reliability, playability, latestness and perceived usefulness in TV cooking program had a positive effect on implementing cooking by themselves after watching the program. Consequentially, it can be said that is the study that confirmed the information attributes of TV cooking program affects the behavioral intentions through perceived value.

목차

I. 서 론

II. 이론적 배경

III. 연구 설계

IV. 실증 분석

V. 결론 및 제언

키워드

TV cooking programs Information attributes Technology acceptance model Perceived usefulness Behavioral intention