Earticle

초록

영어

The purpose of this study is to figure out the effect relation of the quality of word-of-mouth information system of eating out product through social network services on maintaining continuous relation through empirical value, emotional response, information satisfaction, and information sharing intention. As a result of analysis, First, it showed that information quality, emotional quality among the qualities of word-of-mouth information system of eating out product have the positive effect to the empirical value through SNS. Second, it showed that the recreation quality, information quality and emotional quality among the qualities of word-of-mouth information system of eating out product have the positive effect to the empirical response. Third, it showed the recreation quality, information quality and emotional quality among the qualities of word-of-mouth information system have the positive effect to the information satisfaction. Based on this research result, it was found when the eating out product is operated by focusing on the recreation quality, emotional quality and information quality factor among SNS information system quality that reflects the consumer characteristics, its empirical value, emotional response and information satisfaction increase and the information sharing intention improves, resulting in maintaining the continuous relationship.

목차

ABSTRACT
Ⅰ. 서론
Ⅱ. 이론적 배경
1. SNS 구전정보시스템 품질
2. 경험적 가치
3. 감정반응
4. 정보만족
5. 정보공유의도
Ⅲ. 연구설계
1. 연구모형 및 가설의 설정
2. 변수의 조작적 정의 및 측정
3. 자료수집 및 분석방법
Ⅳ. 연구 결과
1. 표본의 일반적 특성
2. 탐색적 요인분석
3. 가설검증
Ⅴ. 결론
참고문헌

키워드

저자

• 김효정 [ Hyojeong Kim | 경북대학교 일반대학원 경영학부 박사과정 ]
• 김판수 [ Pansoo Kim | 경북대학교 경영학부 교수 ] 교신저자

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  관광경영연구 [Journal of Tourism Management Research]

• 간기

  연7회

• pISSN

  2092-528X

• 수록기간

  1997~2021

• 십진분류

  KDC 326 DDC 338