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
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.3
- 수록면
- 290 - 306 (17page)
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초록· 키워드
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This study was conducted to identify the dimensions of e-service quality for web-site of family restaurant and to examine the effect of e-service quality on relationship quality and e-loyalty. 232 samples were selected by convenience sampling method. The questionnaire used in this study include total of 45 items of which are 7 items that ask general characteristics of the subjects, 4 factors used in this study. To sum up the analysis results, first, ``Information quality``, ``Information`` and ``Privacy`` were the levels that significantly affected ``Satisfaction`` among the e-service quality levels of relationship quality. Among these levels, ``Information quality`` was the most important factor. Second, the factors that significantly affected ``Trust`` were ``Communication`` and ``Privacy``. Among these two factors, ``Privacy`` was the important factor creating trust and ``Communication`` had negative effects on the creation of ``Trust``. The reason assumed is because the users of the website have negative thoughts about the service related to ``Communication``. Third, ``Satisfaction`` significantly affected ``Trust``, which corresponds with the results of previous studies. Fourth, ``Satisfaction`` was the only factor affecting the ``e-loyalty`` among the levels of relationship quality.
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UCI(KEPA) : I410-ECN-0101-2018-326-002148043