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Subject

A study on the effects of the characteristics of SNS providing foodservice information on perceived value and behavioral intention
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외식정보를 제공하는 SNS특성이 지각된 가치와 행동의도에 미치는 영향

논문 기본 정보

Type
Academic journal
Author
Ki-Young Kim (경기대학교) Min-Kyung Kim (경기대학교) Jae-Ek Sim (경기대학교)
Journal
Korea Tourism Research Association International Journal of Tourism and Hospitality Research Vol.30 No.12 KCI Accredited Journals
Published
2016.12
Pages
179 - 193 (15page)
DOI
10.21298/IJTHR.2016.12.30.12.179

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A study on the effects of the characteristics of SNS providing foodservice information on perceived value and behavioral intention
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Abstract· Keywords

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This study targeted consumers with experience in foodservice information through SNS to empirically analyze the effects of SNS characteristics providing foodservice information for perceived value and behavioral intention. As for the results, first, SNS characteristics providing foodservice information such as information entertainment, information recency, information provision, interaction, and serviceability had positive effects on useful value. Also, information recency, information provision, and serviceability had positive effects on economic value. Second, the perceived value factors of SNS information, such as useful value and economic value, had positive effects on behavioral intention. Third, the SNS characteristics providing foodservice information such as information entertainment, information provision, and serviceability had positive effects on behavioral intention. The significance of this study is to predict the actual behavioral intention of customers searching for foodservice information through SNS by examining the SNS characteristics as it is a new marketing trend in the foodservice industry and also understanding factors influencing the perceived value and behavioral intention of customers. In addition to its academic significance, these findings should be useful fore-marketing.

Contents

Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경 및 선행연구 고찰
Ⅲ. 연구설계
Ⅳ. 실증분석
Ⅴ. 결론 및 시사점
참고문헌
국문요약

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UCI(KEPA) : I410-ECN-0101-2017-326-001973180