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논문 기본 정보

자료유형
학술저널
저자정보
김자경 (경동대학교) 장혜준 (경민대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.7(Wn.132)
발행연도
2021.7
수록면
63 - 70 (8page)

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표지
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연구주제
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연구배경
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연구방법
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연구결과
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초록· 키워드

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Current study has been designed to verify the influence of Kiosk service quality of coffee stores on perceived easy of use and perceived usefulness as perceived by coffee store participants. To indentify the relationships, this study used online survey method. First, this study conducted pre-test with 30 consumers who have experience the Kiosk service at a coffee store. After confirm the reliablity of the measurement items, a final survey was devleoped and distributed to 520 consumers and total 492 respondents were employed for statistical analysis. Statistical-analysis program IBM SPSS 21.0 and AMOS 21.0 were used for the demographic analysis, confirmatory factor analysis, and structural equation modeling analysis. Results are shown that information quality, system quality and service quality have significantly influence on perceived easy of use. Especially, the service qualtiy was the most significantly affect the perceived easy of use in this study. In addition, current study found that only the system quality of Kiosk service in coffee store has influence on perceived usefulness. Last, this study verified the perceived easy of use was critical anticident of perceived usefulness from coffee strore consumers. Based on these foundlings, this study revealed the importance of Kiosk service in coffee industry, and can be contributed to provide diverse marketing strategics for improving the Kiosk service in coffee business.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 연구결과
5. 결론
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