외식산업의 키오스크 사용상황에서 귀인에 따른 감정반응이 기술수용에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 노영선 | - |
dc.contributor.author | 이인재 | - |
dc.date.accessioned | 2023-01-17T04:40:11Z | - |
dc.date.available | 2023-01-17T04:40:11Z | - |
dc.date.created | 2023-01-17 | - |
dc.date.issued | 2022-12 | - |
dc.identifier.issn | 1229-0424 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/86555 | - |
dc.description.abstract | Based on Weiner's attribution theory, this study investigated the effects of attribution of success and failure on emotional response and technology acceptance in the use of kiosks in the food service industry. Results. First, it was found that the locus affects both positive and negative emotions and has more influence on positive emotions than on negative emotions. Stability affects both positive and negative emotions, but negative emotions in contingent situations have a stronger effect. Controllability had no significant effect on positive/negative emotions. Second, positive emotions had a positive (+) effect on usefulness and ease of use, and negative emotions had a negative (-) effect on usefulness and ease of use. Third, positive emotions showed a mediating effect on locus, usefulness, and ease, while negative emotions were partially mediated by locus and usefulness, and completely mediated by ease. Stability showed a mediating effect on usefulness and ease of negative. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | (사)한국관광레저학회 | - |
dc.relation.isPartOf | 관광레저연구 | - |
dc.title | 외식산업의 키오스크 사용상황에서 귀인에 따른 감정반응이 기술수용에 미치는 영향 | - |
dc.title.alternative | The Effect of Emotional Responses According to Attribution on Technology Acceptance in the Situation of Using Kiosks in the Restaurant Industry | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | 관광레저연구, v.34, no.12, pp.183 - 205 | - |
dc.identifier.kciid | ART002920731 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 205 | - |
dc.citation.startPage | 183 | - |
dc.citation.title | 관광레저연구 | - |
dc.citation.volume | 34 | - |
dc.citation.number | 12 | - |
dc.contributor.affiliatedAuthor | 이인재 | - |
dc.subject.keywordAuthor | Food Service Industry | - |
dc.subject.keywordAuthor | KIOSK | - |
dc.subject.keywordAuthor | Attribution | - |
dc.subject.keywordAuthor | Emotional Reseponses | - |
dc.subject.keywordAuthor | Technology Acceptance | - |
dc.subject.keywordAuthor | 외식산업 | - |
dc.subject.keywordAuthor | 키오스크 | - |
dc.subject.keywordAuthor | 귀인 | - |
dc.subject.keywordAuthor | 감정반응 | - |
dc.subject.keywordAuthor | 기술수용 | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.