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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.10(Wn.171)
- 발행연도
- 2024.10
- 수록면
- 91 - 105 (15page)
- DOI
- 10.20878/cshr.2024.30.10.009
이용수
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해당 논문이 위치하는 상위 비율을 의미합니다.
초록· 키워드
This study systematically analyzes the impact of short-form restaurant content on consumers" perceived attitudes, visit intentions, and information-sharing intentions. First, the research found that key elements of short-form content—entertainment, timeliness, and conciseness—play a significant role in shaping consumers" positive attitudes. These positive attitudes strongly influence consumers’ intentions to visit the restaurant and their willingness to share information with others. On the other hand, the informational value of the content did not have a meaningful impact on attitude formation, suggesting that sensory enjoyment and emotional engagement are more important in short-form videos. Additionally, the study ensured the reliability and validity of the findings through rigorous analyses. The Cronbach"s alpha values indicated high internal consistency across the factors, confirming the reliability of the measurement tools and supporting the validity of the conclusions drawn from the study. In conclusion, this research highlights the effectiveness of short-form content as a powerful marketing tool that drives consumer behavior. In particular, it demonstrates that concise content can effectively engage consumers emotionally and visually, leading to meaningful behavioral outcomes. These findings provide valuable insights for businesses when developing digital marketing strategies. Furthermore, future research could explore how short-form content impacts consumer behavior in other industries, expanding its applicability across various sectors.
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목차
- ABSTRACT
- 1. 서론
- 2. 이론적 배경
- 3. 연구 방법
- 4. 실증분석
- 5. 결론
- REFERENCES