Purpose The purpose of this study is to assess the possibility of introducing a restaurant-menu curation (RMC) chatbot service to help consumers quickly and effectively decide on their restaurant or menu choices. To this end, it measures the characteristics of consumer chatbot experiences and analyzes their impact on future acceptance intentions through their attitudes toward the RMC chatbot service. Design/methodology/approach This study consists of three parts: developing a RMC chatbot prototype, testing the chatbot prototype and a customer survey based on experience. A convenience sample method was used to collect data from 368 adults who tried the RMC chatbot service before answering a self-administered questionnaire. Partial least squares structural equation modeling (PLS-SEM) was used to test the proposed structural model. Findings The results showed that all experience characteristics, except usable facets, had a significant positive impact on attitudes toward the chatbot. Three experience characteristics, “usable,” “usefulness” and “valuable,” revealed a significant positive effect on utilization intention. Attitudes toward chatbot services also significantly affected utilization intention. Research limitations/implications The results of this study can offer practical and academic implications for establishing curation services in the restaurant industry that can increase customer acceptance and utilization intentions. Follow-up studies are required to explore and verify the various personal and psychological factors related to the intention to accept RMC chatbot services. Originality/value This study is meaningful because it makes it possible to evaluate the introduction of curation chatbot services in the restaurant sector, by developing and testing the dining-out curation service protocol to help customers’ smart choices in the information technology environment.
This study sought to compare the purchase intention of eco-friendly products between Korean and Chinese consumers. For this purpose, it established a conceptual model in which environmental knowledge affects attitude, subjective norm, and perceived behavioral control toward eco-friendly products, which in turn are connected to purchase intention of eco-friendly products. According to the analysis results, in both Korean and Chinese cases consumers' environmental knowledge had a positive effect their attitude to eco-friendly products and subjective norm, and the variable that exerted the strongest influence on purchase intention was subjective norm. On the other hand, this research found some differences in the results between the two countries: in the Korean case the path from perceived behavioral control to purchase intention was not statistically supported, whereas the Chinses case the path from environmental knowledge to perceived behavioral control was rejected. 1
The goal of this study was to identify perceptions of the importance and needs of the essential job competencies required by Korean science and engineering graduates in the context of actual workplaces. We analyzed data from the 11th Youth Panel using the paired t-test, the Borich needs assessment, and the locus for focus model. An important finding was that the science and engineering graduates recognized the competencies pertaining to working with others and professional competencies as important among 15 essential competencies. We also found that they prioritized competencies differently depending on specific departments: the science graduates prioritized professional competencies, but the engineering graduates placed relatively greater importance on the competencies relating to interacting with others. Through this study, we identified the educational needs for essential job competencies from the science and engineering graduates and suggested implications for corresponding educational approaches.
BACKGROUND/OBJECTIVESThe present study investigated Korean and Taiwan adults on the importance of and the satisfaction with street food sanitation and street food choice factor, in order to present management and improvement measures for street foods.SUBJECTS/METHODSThe present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, street food intake frequency, and preference by type of street food of respondents were checked. Respondents' importance and satisfaction of street food hygiene and selection attributes were also measured. In order to test for the difference between groups, χ2-test and t-test were performed. ISA was also performed to analyze importance and satisfaction.RESULTSResults showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except 'taste' were significantly higher in Taiwan than in Korea.CONCLUSIONSA manual on sanitation management of street foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of street foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe street food culture should be created.
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