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자료유형
학술저널
저자정보
Dong-Seok Cho (Kyungsung University) Earl L. Reid (Kyungsung University) Hae-Young Lee (Kyungsung University)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.23 No.1(Wn.84)
발행연도
2017.1
수록면
48 - 57 (10page)

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초록· 키워드

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With the increasing popularity of mobile commerce, restaurant service has become one of the leading service categories. Thus, this study attempted to understand the shopping behavior of restaurant mobile consumers by focusing on their shopping orientations. Specifically, this study investigated the structural relationships among shopping orientations, perceived value, concentration, and purchase intention in restaurant mobile commerce. Data analysis employing a structural equation approach was carried out for this study. Results revealed that, first, a consumer"s shopping orientations was found to have a positive influence on perceived value, with time/convenience orientation possessing a stronger influence on perceived value than other factors (economic and hedonic). Second, a consumer"s perceived value was found to affect concentration and purchase intention. Third, a consumer"s concentration also appeared to influence purchase intention.

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ABSTRACT
INTRODUCTION
THEORETICAL BACKGROUND
RESEARCH METHODS
RESULTS
DISCUSSION AND CONCLUSIONS
REFERENCES

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UCI(KEPA) : I410-ECN-0101-2017-594-002239003