로봇 레스토랑 분야에서 소비자 혁신 동기에 관한 연구

• 영문명: A Study on Motivated Consumer Innovativeness in the Context of Robot Restaurants: Focusing on Demographic Factors
• 발행기관: 한국무역연구원
• 저자명: 김병찬(Byung-Chan Kim) 황진수(Jin-Soo Hwang)
• 간행물 정보: 『무역연구』제17권 제5호, 543~557쪽, 전체 15쪽
• 주제분류: 경제경영 > 무역학
• 파일형태: PDF
• 발행일자: 2021.10.30

영문 초록

Purpose - The purpose of this study is to examine the validity of Motivated Consumer Innovativeness(MCI) in providing robot restaurant service and the effect on intention to use. In addition, the differences between classes were examined through the analysis of differences in demographic characteristics. Design/Methodology/Approach - The study collected and used 427 responses through surveys analysis. The collected data was analyzed using SPSS, and after deriving the factors, the difference in demographic characteristics according to consumer innovation motivation was analyzed. Findings - As a result of the demographic difference analysis, the average value of cognitively Motivated Consumer Innovativeness was high among those in their twenties, and there was a significant difference in functionally motivated consumer innovativeness between two-year college graduates and participants with a higher education level. Research Implications - Existing research has been expanded by verifying the validity of Motivated Consumer Innovativeness in the field of robot service, and basic data for customer segmentation of the robot market is provided through demographic difference analysis.

목차

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 조사 설계

Ⅳ. 분석 결과

Ⅴ. 결론

References

키워드

Demographic Factors Intention to Use Motivated Consumer Innovativeness Robot Restaurant