외식상품 소비자의 소셜커머스 수용태도에 영향을 미치는 선행변수에 관한 연구

• 영문명: A Study on the Acceptance Attitude of Social Commerce by Food Product Consumers: Applying Extended TAM
• 발행기관: 한국관광학회
• 저자명: 현용호 김용일 남장현 김윤숙
• 간행물 정보: 『관광학연구』제38권 제10호, 57~79쪽, 전체 23쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2014.12.31

영문 초록

This research explores the effects of technical and individual characteristics on the perceived usefulness and ease of use as well as user satisfaction of social commerce in the purchasing food service. In order to perform this study, a research model including technical characteristics (information quality, system quality, service quality), individual characteristics (self-efficacy and involvement) is proposed. A total of 324 questionnaires were distributed from May 15th to June 30th, 2013, of which 302 questionnaires could be used. The results of this study are as follows: Firstly, information quality had a positive effect on perceived usefulness and ease of use. Secondly, system quality had a positive effect on perceived usefulness and ease of use. Thirdly, service quality had a positive effect on perceived ease of use, but had no effect on perceived usefulness. Fourthly, self-efficacy had a positive effect on perceived usefulness and ease of use. Fifthly, involvement had a positive effect on perceived usefulness but had no effect on perceived ease of use. Sixthly, ease of use had a positive effect on perceived usefulness. Finally, perceived ease of use had a positive effect on user satisfaction while perceived usefulness did not affect user satisfaction.

목차

I. 서론

II. 이론적 배경

III. 연구설계

IV. 실증분석

V. 결론

참고문헌

키워드

외식상품 소셜커머스 확장된 기술수용모델 기술적 특성 개인적 특성 사용자 만족 Social commerce Extended TAM Technological characteristics Individual characteristics User satisfaction