인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
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.
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.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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UCI(KEPA) : I410-ECN-0101-2021-324-001749772
