인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
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커뮤니티
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.6
- 수록면
- 206 - 226 (21page)
- DOI
- 10.15706/jksms.2021.22.2.010
이용수
초록· 키워드
The purpose of this study is to derive factors that enhance the user"s intention to value co-creation in order to secure competitiveness in the restaurant O2O service field, which is intensifying competition as the non-face-to-face consumption culture spreads due to COVID-19. To this end, based on the IS Success Model of DeLone & McLean(2003), the online quality factor and the offline quality factor of the food delivery app were set as influencing factors and research was conducted. Data for the demonstration were collected by conducting an online survey for users who have actually ordered food through a domestic delivery app within the last three months for two weeks from March 01, 2021 to March 14, 2021. Hypotheses were verified using the collected data. The statistical analysis results are as follows. First, system quality, service quality, and delivery quality had a positive effect on perceived value, but information quality did not. Second, system quality, service quality, information quality, and delivery quality had a positive effect on user satisfaction. Finally, it was found that perceived value and satisfaction had a positive effect on the intention to create shared value. These results can be expected to be used as basic data for establishing strategies for securing customer-oriented competitiveness.
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목차
- Abstract
- I. 서론
- II. 이론적 배경
- Ⅲ. 연구설계
- IV. 실증분석 결과
- V. 결론
- 참고문헌
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2021-324-001749772
