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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국호텔관광학회 호텔관광연구 호텔관광연구 제16권 제5호 (통권 제56권)
발행연도
2014.9
수록면
170 - 188 (19page)

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The purpose of this study is to find developmental directions for constant beef traceability use and to provide restaurants with useful information so that beef safety security and customers`` trust in beef can make customers keep purchasing beef with all the beef information restaurants use. 242 of 300 copies of questionnaires were collected and among which 222 questionnaires that could be analyzed statistically, factor analysis and reliability verification were carried out with SPSS 18.0 and AMOS 18.0. Covariance structure analysis was conducted to verify suggested study hypothesis. To sum up analysis results, first, information quality, a sub-dimension of beef traceability has a meaningful positive influence on usefulness and easiness. Second, in a relation between recognized easiness and usefulness of technology acceptance model, easiness does not have a meaningful influence on usefulness. Third, recognized usefulness and easiness have a meaningful positive influence on customers`` trust. Recognized usefulness has a meaningful positive influence on use intention as well. Fourth, customers`` trust shows a meaningful influence on use intention. Use intention shows a meaningful influence on use efficiency. Therefore, useful information of beef traceability is provided to restaurants based on analysis results.

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