인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
초록·키워드
This study aims to identify the effects of brand equity of kiosk-based restaurants on brand familiarity and brand trust, and to suggest a structural mechanism for brand relationship formation in digital foodservice environments. An online survey was conducted with consumers who had experience using kiosk-based restaurants, and a total of 260 valid responses were analyzed. Brand equity was conceptualized using four components—brand image, brand awareness, perceived quality, and brand loyalty—and reliability, validity, and regression analyses were performed to evaluate their effects on brand familiarity and brand trust. The results revealed that brand image, perceived quality, and brand loyalty had significant positive effects on brand familiarity, while brand awareness did not show a statistically significant impact. Additionally, brand image, perceived quality, and brand loyalty were found to positively influence brand trust, whereas brand awareness again showed no direct effect. Brand familiarity was also shown to have a significant positive effect on brand trust, confirming its mediating importance in the brand relationship formation process. These findings indicate that managing brand equity is crucial for enhancing consumers’ cognitive familiarity and trust in kiosk-based restaurant brands. In particular, consistent service quality, coherent brand messaging, and strengthened visual and experiential cues are recommended to increase familiarity within digital and contactless service environments. This study contributes to both academia and practice by empirically validating the determinants of brand trust in kiosk-based foodservice settings.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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